Whether you roast them whole, blend into a classic soup or drink as juice like the Olympic athletes do – beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food giant.

Benefits of beetroot

It’s a class A kidney tonic
Improves stamina
Includes the following nutrients – Vit A, Vit C, Vit B6, Folic acid, Potassium, Magnesium and Iron.
Reduces blood pressure as well as as risks of heart attacks and stroke.
Contains soluble fibre and carotenoids to lower Cholesterol.
Powerful antioxidant
High levels of Folic acid
Reduce the risk of osteoporosis – contains Silica which helps the body to utilize Calcium
Helps to stabilize blood sugar levels
Helps with anemia and Fatigue.
Also great for the mind and memory.

Thanks to the people who contributed to our Facebook page with their beetroot suggestions. Here are some ideas of how to eat beetroot:

Add it to carrot, celery and ginger juice – or many other combinations
Beetroot and mint dip
Roasted with garlic
Raw grated on salads and sandwiches
Grated beetroot, grated onion, vinegar and a sprinkle of sugar (or fructose)
Grate the (cooked or pickled) beetroot, add natural Greek yoghurt, add roughly chopped walnuts, small amount of olive oil, mix together and enjoy as a salad.
Grated with Red wine vinegar and olive oil.
Roasted in cubes with a feta, spinach, mint and pine nut salad!

Steam the leaves and stems and serve warm or cool with a drizzle of olive oil and lemon juice. The leaves are packed with nutrients as well.

Some really delicious ideas – can’t wait to try them all. Thank you. Bon apetit!