What about Beetroot?
It’s a superfood that’s for sure, and is chock full of vitamins and minerals.
Beetroot is an excellent source of vitamin C and folic acid. It also contains vitamin B1, vitamin B2, vitamin B3 and vitamin A. High in phosphorus, calcium, potassium and magnesium, it contains smaller amounts of manganese, zinc, iron, copper, and selenium.
Beetroot acts as a cleanser, not only of the liver, but also of the kidneys and gall bladder. It can also stabilise your blood sugar.
And if that’s not enough, last month researchers found that beetroot could boost athletic performance by helping runners finish faster!
You can boil it, roast it and juice it, it’s a very versatile vegetable. One little word of warning – it stains, so be careful when you’re preparing it!
Here’s one of our favourite salads…
Beetroot, baby spinach and goat’s cheese salad
2 tbsp lemon juice
80ml extra virgin olive oil
1 tsp Dijon mustard
70g baby spinach leaves
1/2 firmly packed cup of flat-leaf parsley leaves, roughly chopped
4 large cooked beetroot, sliced in quarters
100g soft goat’s cheese, crumbled (I’ve used feta before too)
75g toasted walnuts
Whisk the lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well.
Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat’s cheese and toasted walnuts. Garnish the salad with the remaining parsley, drizzle with the remaining dressing and serve immediately.