Beetroots! They are a popular root vegetable which are packed with essential minerals and vitamins – some of which have medicinal properties. They are a great source of fibre, vitamin C, iron, potassium, manganese, and folate.
Manganese plays an important role in a variety of chemical processes in your body; it helps with protein and amino acid digestion and utilization. Basically, helping your body operate at its optimum level!
Beetroots also contain a high percentage of Folate – an extremely important vitamin which aids in the creation of healthy red blood cells which is why it is always recommended during pregnancy.
Let’s talk about the exciting history of beetroot –
Victorians used beetroot as a hair dye, but did you know that it comes in a variety of colours, not just purple? You can find pink, white, yellow, and even stripy beetroot in local grocers and whole food stores. Break away from supermarket life, it’s so much more colourful, and you will be supporting small businesses!
The Romans used beetroot juice as an aphrodisiac and would decorate brothels with images of them. In folklore, it is said that you fall in love after eating from the same beetroot as your partner. If you are not so lucky in love, beetroot may even cure your hangover. It’s high level of antioxidants, specifically betacyanin, speeds up detoxification of alcohol in the liver. Beetroot is also an excellent isotonic, helping your body to rehydrate. Amazing right?!
The addition of the Natural Greek Yoghurt packs this dip with probiotics. Probiotics are healthy bacteria that can help boost your immune system. Garlic is not only tasty but is very nutrient dense – Happy Days!
Beetroots are a widely available root vegetable; they are a cheaper option for a veggie addition to a dish as they normally come in at around 30 – 60p a beetroot. Making them not only tasty, but interesting and cheap too.
Don’t forget the leaves! Beetroot was originally domesticated by the ancient Greeks, who grew it exclusively for the leaves. Not only are they pretty, young leaves make a sweet addition to salads, and larger leaves can be treated like spinach. The leaves are actually even more nutritionally valuable than the root, so don’t throw them out.
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