Cooked Beetroot

Description:

Cooked beetroot in its own juices offers a tender, earthy flavour with a slightly sweet and rich taste. The natural juices enhance its deep red colour and retain nutrients. This method preserves the beets’ natural essence, resulting in a flavourful, nutritious dish that can be served as a side or added to salads.

Health Benefits from eating Cooked Beetroot:

Low in calories, with about 43 calories per 100 grams. It’s rich in fibre, antioxidants, and vitamins, particularly folate and vitamin C. It helps support heart health, improves digestion, and may boost stamina. The nitrates in beets can enhance blood flow and lower blood pressure.

How to prepare your Cooked Beetroot:

First scrub the beets thoroughly to remove dirt. Trim the tops and roots, leaving a small portion of the stems. Boil or steam the beets until tender, about 30-45 minutes. Once cooked, peel off the skin, then slice or chop as desired for your dish.

Beetroot Salad with Goat Cheese and Walnuts Recipe:

Ingredients:

• 2 cooked beetroots, peeled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh arugula or spinach (optional)

Instructions:

1. Arrange the sliced beetroots on a plate or salad bowl.
2. Drizzle with olive oil and balsamic vinegar.
3. Sprinkle with crumbled goat cheese and toasted walnuts.
4. Season with salt and pepper.
5. Optionally, add arugula or spinach for extra flavour and texture.
6. Toss gently and serve immediately as a fresh, flavourful salad!