Eating with the seasons is the best way to nourish your body and to care for the environment. Fruits and vegetables bought out of season have usually traveled a long way and are may have less nutrients as they are picked before they are ripe. Many of us are familiar with the “ripen at home” range in supermarkets, which usually leads to produce going rotten before the ripen.
Solve this problem, support local growers and your health by eating seasonably!
Beetroot is a purple root vegetable, and relative of spinach, that many of us will have only ever eaten cooked and preserved in vinegar. There is a whole lot more to Beetroot! I can be eaten cooked or raw (as in juices and smoothies) and in sweet or savoury dishes.
I love to roast beetroot slowly in the oven (about 2 hours), then add it to a variety of dishes and salads. I also always eat the leaves. It’s important to get fresh beetroot, with crisp, fresh leaves. They can be wilted slightly and eaten like spinach.
Beetroot is particularly high in Manganese – vital for bones, blood clotting, brain function and more – and folate, a B vitamin used for cell division and DNA formation (hence is necessity during pregnancy). The pigments that make beetroot red/purple are water soluble and provide both antioxidant and anti-inflammatory role capabilities.
Beetroot’s fibre and wealth of antioxidants increase antioxidants in the body and promote the growth of white blood cells – making it and ideal go-to food when your immune system needs a bit of a boost.
Beetroot also contains a high proportion of the amino acid glutathione, which is used in the healing and maintenance of our digestive tract. Beetroot is therefore particularly useful if you have suffer from digestive issues and suspect leaky gut (intestinal hyper permeability).
What’s your favourite way to eat beetroot? Let me know!