A little bit of History:
The beetroot was first cultivated by the Romans and it comes from the same family as chard and spinach thus both the leaves and the root can be eaten, however the root is more commonly eaten as it is sweet where as its leaves have a bitter taste.
The greens of the beet (leaves) are rich in calcium, iron and Vitamins A & C. The beetroot is a great source of folic acid and fiber as well as manganese and potassium. It has been used for medicinal purposes particularly for liver detoxification. The purple-crimson colour is betacyanin which is a powerful agent believed to suppress the development of some types of cancer. The fibre in the beetroot increases the levels of antioxidants enzymes in the body as well as increase the number of white blood cells (which detects and eliminate abnormal cells)
Main benefits include Antioxidant Benefits, Promoting optimal health, Anti Inflammatory Benefits, Detoxification.
- The beetroot should be firm, smooth and vibrant red-purple colour (not soft, wrinkled or dull)
- Raw beets do not freeze well, however freezing cooked beets is fine
- Beets are sweetest and most tender during their peak season (June to October)
- If your hands become stained while prepping beets, rub some lemon over them
Do you have any favourite beetroot recipes? or other cool tips on this superfood?
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