Fresh Beetroot is absolutely brimming with benefits:-
It contains the powerful antioxidants betacyanin (which gives it that beautiful deep reddy purple colour) and anthocyanidins.
It helps to purify the blood and is reported to have anti-carcinogenic properties.
It’s rich in alkaline elements.
It is particularly rich in Vitamin C, calcium, phosphorus and iron.
Beetroot contains the mineral silica. This helps the body to utilise calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis.
It also provides a good source of, a natural antioxidant. Research shows it boosts the body’s natural defences in the liver, helping aid the immune system.
Known to aid the natural process of elimination and support detoxification Beetroot is also reported to have liver, spleen, gall bladder and kidney cleansing properties.
It contains folic acid which is essential for normal tissue growth. Folic acid is crucial in the development of the baby’s spinal cord.
Beetroot was traditionally used as a blood building food. This odd looking purple sphere of gorgeousness is bursting with good things. When fresh, Beetroot should be firm, globe-shaped and crisp.
One of the earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.
How To Use Beetroot
They can be grated and eaten raw, boiled or baked.
Raw beetroot may be peeled, diced and sauteed.
They can also be added to salads.
They can be baked in the oven or boiled in water, but for the best benefits and to ensure you get all the benefits of the beautiful Beetroot, eat it raw.
Very small beetroot are often preserved in vinegar and used in making pickles.
Usually popular around Christmas time
If still attached, its leaves should be bright green and the stalks should be the same colour as the inside. These leaves are also very nutritious so cut them off and wash them and add to your salad bowl to give a variation of leaves.
It can be used as a natural food colouring.
Store them by cutting off the leaves (as they could go soggy) and keep in the vegetable crisping drawer at the bottom, of your fridge. They should keep for up to 4 – 5 days.
I made two beautiful Beetroot soups;
Beetroot and Lemongrass, see here for details.
Three Beet & The 3 Cs, soon to be posted on my Blog.
Articles and Reviews
I loved this article about Beetroot I found in The Elephant Journal.
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