Like with many modern vegetables, beetroot was first cultivated by the Romans who believed that beets and their juice promoted amorous feelings! In Greek mythology, Aphrodite, the goddess of love, ate beets to enhance her appeal. All we know is you can roast it whole, use in cakes and desserts, blend into a classic soup or drink as a juice. It’s low in fat, packed with powerful antioxidants and full of vitamins and minerals. Studies have shown this super food can help to lower blood pressure, increase blood flow and improve athletic performance.
Love it or loathe it, this root vegetable is enjoying a well-deserved comeback thanks to its health credentials. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. Forget hair of the dog and think beetroot…containing the antioxidant betacyanin helps to speed up detoxification in the liver which in turn helps the body to get rid of all the excess alcohol quicker.
Loaded with fibre making you fuller on lower calories. Beets encourage muscle mass due to their high magnesium content and more muscle means more calories you burn – so beets encourage weight loss.
See how we use beetroot!
Beetroot Chocolate Brownie
3 large beetroot (450 – 500g whole raw beetroot)
200g dark chocolate (70% cocoa)
100g unsalted butter
150g coconut sugar (alternatively you can use castor sugar)
100g plain flour
25g of cacao powder
1tsp vanilla extract
Heat oven to 180degrees/160 fan and cook the whole beetroot for 1hr or until cooked through. Remove the beetroot from the oven – top, tail, peel and then roughly chop (we recommend you wear plastic gloves to do this).
While the beetroot cooks, butter then line a 20 x 30cm tin. Chop the chocolate into small chunks and slice the butter into small cubes.
Add the hot cooked beetroot into a food processor or blender with the chocolate, butter and vanilla extract. Blend until the mixture is smooth – the chocolate and butter will melt as you do this.
Place the eggs and sugar into a large bowl, then beat with a fork or ideally use an electric hand whisk until thick, pale and foamy. Spoon the beetroot mix into the bowl with the whisked eggs and fold using a large metal spoon.
Sift in the cacao powder and flour, then gently fold in.
Pour the mixture into the prepared tin and bake for around 30mins. Cool completely in the tin, then cut into squares.
2 large beetroots
60g goats cheese
A few handfuls of rocket
2 tbsp olive oil
1 tsp apple cider vinegar
1 tsp honey or maple syrup
Heat the oven to 200 degrees/180 fan, roast whole beetroot, with their skin on for 1 hour or until cooked.
Once cooked remove from the oven and cool.
Once cooled, remove the skin and thinly slice the beetroot using a potato peeler and lay evenly across a plate. Thinly slice the goats cheese and place on top of the beetroot. Scatter the rocket over the top to finish.
Mix together the olive oil, apple cider vinegar and honey in a bowl and drizzle over the rocket.