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Beautiful beetroot

BeetrootBeetroot is a staple in the autumn kitchen. However, it’s still in season through January before tapering off during February and March. If you can’t get enough of this root vegetable and want to know more about it, read on…

Benefits of beetroot

The plant’s purple-crimson colour is betacyanin, a powerful agent thought to help supress the development of some types of cancer.

It is also believed that beetroot may help lower blood pressure, as it is naturally rich in compounds called nitrates, which help improve blood flow, reduce arterial stiffness and promote dilation.

Red beetroots have also been ranked as one of the 10 most potent antioxidant vegetables. The betalain compounds have been shown to have high anti-oxidant and anti-inflammatory capabilities.

How to prepare

First of all, wash your beetroot, but don’t peel it. Leave the root at the bottom, as, if trimmed, the colour will bleed. Bake it on low in the oven for roughly two to three hours, wrapped in foil.

Alternatively, beetroot can be eaten raw, peeled or grated into salads and slaws.

How to store

Keep fresh beetroot in a cool, dry place and it will last for several weeks.

Beetroot dish ideas

Blitz up your beetroot for a vibrant soup or roast it alongside other veggies and enjoy it with a drizzle of honey. If you’re feeling more adventurous, grated beetroot can be added to a chocolate traybake/brownie mix too.