I love this versatile vegetable. It’s fabulous in everything. Juices, smoothies, salads, dips, you name it. It can also be used as a natural food colouring.
Beetroot has long been known for its incredible health benefits. Beets contain the antioxidant Betalain that has been known to have anti-cancer properties. It is also very useful in relieving constipation due to its high soluble fiber content. It is rich in folic acid and iron making it beneficial to pregnant women and is an excellent liver tonic aiding in the detoxification process.
For as long as I can remember, beetroot was something my family added to a Russian salad. Nothing more. Now the possibilities with beets are endless. Here are some of the ways I enjoy consuming this ruby coloured gem of a vegetable:
1/2 lemon with rind
A thumb size of ginger
Beet apple and carrot juice blended with lots of frozen berries.
Beet and celery soup:
Coconut oil for frying
Grated ginger (1-2 tablespoons depending on how spicy you want it)
2 cups vegetable broth
1 small cup grated beet
3/4 cup chopped celery
1 teaspoon lemon juice
1 bay leaf
Salt and pepper to taste
Sauté onions followed by 1/2 the ginger. Add celery followed by beet, vegetable broth, remaining ginger and bay leaf. Simmer for 20 to 30 minutes. When serving add some freshly cracked black pepper and some lemon juice. (Recipe adapted from the ’21 Day Cleanse’ by @simplegreensmoothies
I have also tried recipes for beet burgers, beet hummus and recently discovered beet crackers. What are your favourite beet recipes? If you have any beet recipes you would like to share, just post them in the comments box here at maramostafa.com. We’d love to hear from you.