Beetroots are rich in calcium, iron and vitamins A and C. They are an excellent source of folic acid and a very good source of fibre (we all know what fibre is good for), manganese and potassium. Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, as well as increase the number of white blood cells which are responsible for detecting and eliminating abnormal cells.
Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
There are so many different ways you can use beetroot – below are 2 of my fave recipes:
BEETROOT, CACAO AND GELATINE PUDDING
Tsp Maca Powder
Himalayan rock salt
½ cup rice milk
1 Tbsp of beef gelatin
1. Pour all the ingredients into the food processor and mix together for 4 minutes on high until all ingredients mixed together
2. Pour into a small bowls and place in the fridge for 3 hours for it to set
3. Take out and enjoy a healthy pudding with load of nutrients
LENTILS WITH ROAST BEETROOT AND GOATS CHEESE
1 bunch (1kg) beetroot, trimmed (see note)
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced
2 garlic cloves, thinly sliced
400g can lentils, drained, rinsed
1 tablespoon red wine vinegar
60g goat's cheese, crumbled
1/2 cup fresh mint leaves
1. Preheat oven to 200°C/180C°C fan-forced. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool. Remove and discard foil. Wearing gloves, peel beetroot. Cut into wedges.
2. Heat oil in a large, heavy-based frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add lentils and beetroot. Cook, tossing, for 3 minutes or until heated through.
3. Transfer mixture to a large bowl. Add vinegar, cheese and mint. Season with pepper. Toss to combine. Serve.