What’s in Season – Beetroot

Beetroot has a higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium.

Beetroot either fresh or juiced and preferably organic is a brilliant immune booster, helping cell oxygenation.

It has been recommend for general health improvement and especially for those with cancer. The purple pigment has been shown to increase and normalise cell respiration – the oxygen-based energy production within cells. It is equally important in the treatment of other degenerative diseases such as chronic fatigue syndrome.

Back in August, scientists revealed that drinking organic beetroot can help athletes exercise for up to 16 percent longer. The trial, led by the University of Exeter and co-authored by top UK sports scientist Professor Andy Jones, revealed drinking beetroot juice reduces oxygen uptake to an extent that cannot be achieved by any other known means, including training.

Buying beetroot

Beetroot should be firm with a smooth, undamaged surface. Smaller roots are more tender – avoid any larger than about 6cm in diameter as they may have tough, woody cores.
If you want to use the leaves they should be crisp, fresh looking and not too long or thick (if you don’t, it doesn’t matter too much if they’re a bit limp as they deteriorate much more quickly than the root).

Storing beetroot

Cut off the leaves and store in an unsealed plastic bag in the fridge. The leaves should be used within a day or two but the root will keep for a couple of weeks.

Preparing beetroot

Tender baby roots can be grated raw in salads. Mature beetroot can be boiled (better for smaller, younger beetroot) or wrapped in foil and baked (better for larger, older roots).
To preserve the beetroot’s colour and nutrients, rinse and brush clean but do not remove the skin or root until after cooking. Cook until a skewer easily penetrates to the core (anything from 30 minutes to 2 hours boiling or 1½ to 2½ hours baking at 180°C). You may want to wear rubber gloves when cutting and handling beetroot as the pigmentation leaves a pretty stubborn stain.

The leaves can be cooked like spinach – steam uncovered in a pan with a small amount of boiling water (around 1cm depth).

Growing beetroot

If you are not yet a connoisseur of beetroot, go for ‘Bolthardy’. This variety is resistant to bolting and can be sown as early as the weather permits. It keeps extremely well, lasting into early Spring – the flavour is excellent, fresh and sweet. www.gardenaction.co.uk

Eating beetroot

Beetroot can be a bit messy to prepare so Zingology have come up with a new process to turn beetroot juice into a powder that keeps the flavour, colour and nutritional content of fresh beetroot. For more information click on the image.
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