Beetroot isn’t for everyone …… but you can’t ‘beet’ it!
I’m a huge fan of the beetroot. Not only because of how it tastes but also because of how good I know it is for me. My son (the chef) made a beetroot dessert, it was different and I’d probably try it again – not so him-indoors …. he’s definitely not a starter for any beetroot dessert (or beetroot ‘full-stop). Him-indoors is not a fan – not at all! Well this works for me – I get to enjoy it all by myself. One thing I will say though is although he’s not a fan, he still grows it for me. I really am the lucky one!
Beetroot is: a great source of iron and folate. It also contains nitrates, betaine, magnesium and other antioxidants.
Health claims include: suggestions that beetroot can help lower blood pressure, boost exercise performance and prevent dementia! Drinking beetroot juice regularly apparently helps rid your body of toxins – which can only be good for your skin and the aging process. (As always, check first with a small amount to make sure that you have no allergies )
We also use the baby leaves for our fresh summer salads.
We (well he) grow the beetroot in tubs, easy to move around to where the sun is.
Beetroot – how grandma used to serve it
Cook your beets (around 1-2 hours depending on their size)
Allow to cool, peel and either slice thinly or cut into rough cubes.
Pour some malt vinegar over with some sugar dissolved in boiling water – and that’s it!
Or try this delicious relish!
3-4 small, cooked beetroot
1 heaped tsp cream horse radish
2 tsp capers
Cracked pepper – 2-3 grinds
Mix all together and enjoy!
I love mine on the side with barbequed meat, or roast beef, and on its on!
If you can’t beet it join it!