You Should Be Eating More Beetroot... Here's Why
This humble root is seriously good for your body. Seriously.
Beets: A Little-Known Superfood
Cold weather has finally arrived, and with it root vegetable season. That's right: with cool, grey skies come beautiful little earth-jewels known as beetroots.
Despite their vibrant color and naturally sweet flavor, beetroot has a pretty dreary reputation in the U.S. — it's mostly known as the main ingredient of borscht, an Eastern European soup (which can range for bland to outstanding, depending on the chef). But did you know that this humble tuber is actually super healthy and super delicious to boot? Here are a few reasons why you should start eating it right now:
- Beetroot greens are totally edible, and are rich in calcium, iron, and vitamins A and C.
- Beetroot is high in folic acid, fiber, magnesium and potassium.
- Beetroot contains a pigment that is thought to suppress the development of certain types of cancer.
- Studies have shown that drinking beetroot juice can lower blood pressure and fight heart disease.
- Other studies indicate that beetroot juice increases blood flow to the brain, and could prevent dementia or Alzheimer's.
- Beetroot acts as a natural Viagra: it boosts the level of nitric oxide in your body, which dilutes blood vessels and promotes blood circulation (down there!).
So how should you cook it? Don't worry, there are plenty of amazing recipes to give you inspiration. Here are a few of our favorites:
- Goat cheese and beetroot puff pasty tart
- Roasted beets with tahini lemon sauce
- Pink beetroot pancakes (naturally colored by the beets!)
- Beet salad with carrot, quinoa and spinach
- Scarlet beetroot gnocci
- Super moist beetroot chocolate cake
What's your favorite way to eat beetroot? Let us know in the comments!
Like this article? You'd also love these 30 pumpkin recipes that aren't pie.
More steaming articles
Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!