You can't beat beetroot!
August 14, 2018
Beetroot is quite a maligned vegetable, bringing up images of sweaty packets of pickled beetroot or jars of cold beetroot soup. However, since finding out about the benefits of beetroot, I have been trying to find ways to get more into my family's meals.
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Beetroot can be eaten raw or cooked. The beetroot leaves can be eaten and contain calcium, iron, and vitamins A and C. Beetroots are a good source of folic acid, magnesium, iron, fibre, manganese and potassium. The dark red colour comes from an antixoidant called betacyanin. All in all, a nutritious vegetable, which I like to include in my cooking.
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The way I use it most often is to include it in a tray of roast vegetables, so when I am preparing sweet potatoes, courgettes, peppers and red onions (see previous post), I sometimes add in a beetroot or two. I also sometimes grate beetroot into salads and the simplest salad I make with it is just to grate 1 beetroot and 2 carrots, mix them together, and dress with a little maple syrup and apple cider vinegar.
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Yesterday, however, I made beetroot the centrepiece of the meal, and let me tell you, it went down quite well!

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This was a very easy dish to prepare. Firstly, I boiled 4 medium sized beetroots in their skins. When they were soft, I peeled off the skins, and blended the flesh.

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Then I added a tin of haricot beans, and carried on blending. I added 8 tablespoons of flaxseeds and a few grinds of sea salt and black pepper.

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I let the mixture sit for about 15 minutes. Then I formed patty shapes, placed them on an oven proof tray/dish and popped them in the oven for about 45 minutes on 190 degrees C, turning halfway through cooking.

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Enjoy!
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