30+ - Beetroot

Mangel-wurzel, sugar beet and beetroot all originate from the wild sea beet that grows on European coastlines. At first, it was the leaves that were eaten and used medicinally. Later the beet root was eaten, the sugar beet was used for sugar production and the mangel-wurzel grown to feed animals.

The Greeks and Romans considered beetroot an aphrodisiac and used beet juice as a love potion. Aphrodite was said to use beetroot to enhance her beauty. Beetroot colour varies depending on which phytonutrients are present. They can be purple, red, white or yellow and the Chioggia (candy-cane) beetroot is stripy.

Beetroot is very high in folate and high in vitamin C, magnesium, copper, potassium, manganese and iron. It is also a source of B vitamins, sodium, phosphorous, zinc and calcium. It contains the amino acid, tryptophan, which the body converts to serotonin. It is a good source of nitrates which the body converts to nitric oxide which dilates blood vessels and lowers blood pressure. Its phytonutrients are anti-inflammatory and antioxidant. They support the digestive and cardiovascular systems as well as detoxification.

The most well-known beetroot dish is the Eastern European borscht soup. Beetroot can also be pickled, roasted, boiled and added to burgers, falafels, pastas, risottos, curries, stews, chutneys, dips, hummus, cakes, brownies, breakfast bowls and smoothies. They can also be eaten raw and grated or spiralised into salads.