So lets talk about beetroot. Originally cultivated for its nutritious green leaves, these days the eating trend is for the bulb itself. My childhood memories of beetroot were distinctly picked and sliced and stacked high on supermarket shelves. With our harsh climate in mind, it was of course a necessity to preserve produce during cold long winter months but it also meant I never really tasted the fresh variety until much later on.
Beetroot is naturally sweet and therefore high in carbohydrates but used sparingly it has a myriad of health benefits which is unique to this rather lovely red root vegetable. Grated into a green salad it adds colour and that particularly earthy flavour that is unmistakably beetroot. Juicing is another great way of extracting the nutrients – just don’t forget to juice the green leaves too as they contain anti-oxidants and useful minerals such as zink and magnesium. Continue reading “The Beauty of Beetroot”