For years, beetroot was considered unfashionable. Apart from slices being put in hamburgers, it was only ever served from a jar full of vinegar as a rather sad addition to salads.
But now the root vegetable is suddenly very popular and being added to all sorts of dishes. Check out the recipes for duck, beetroot and pomegranate saladand beetroot yoghurt dip here.
It also has plenty of health benefits. Good reasons to eat beetroot include:
It’s a good source of iron and folic acid.
It is rich in nitrates which, converted to nitric oxide in the body, can reduce blood pressure.
The high nitrate levels also increase blood flow to the brain, which may help slow the progression of dementia in older people.
It contains antioxidants like betalain (which gives it its vibrant red colour) and magnesium, which can play a part in preventing cancer.
It contains potassium and vitamins A, B6 and C – essential for our bodies.
For more on beetroot, see Simon Gault’s beetroot tarts recipe here.
Image: bauersyndication.com.au
