BEETROOTS contain unique phytonutrient pigments that provide powerful antioxidant protection.
They contain the powerful antioxidant betacyanin, which gives beetroot its deep red hue; this vegetable purifies the blood and has anti-carcinogenic properties.
Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. In a study comparing beets to onions, celery, spinach, broccoli and carrots, they were found to have higher antioxidant ability.
Beets are also particularly rich in folate, a B vitamin important for a healthy heart and essential for normal tissue growth. Beets contain silica, vital for healthy skin, fingernails, ligaments, tendons and bones.
They are ideal not just because they are rich in nutrients, they are also low in calories at just 75Kcal per cooked cup.
How do we cook/eat Beetroot? The leaves of the beetroot should be removed and the beetroot should be washed in cold water using a soft vegetable brush. They can be grated and eaten raw, boiled or baked. Raw beetroot may be peeled, diced and sauteed. They can also be grated and added to salads. Beetroots take at least 2 hours to be baked in the oven or boiled in salt water. Alternatively, you can cut the beets into quarters and cook in a steamer. This takes only 30-45mns.
They have a sweeter taste when cooked and are great thrown into salads. Beets are also delicious when juiced or made into soup.
Try this delicious 'Steamed Beetroot and Goat's cheese' salad:
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