Bonding with beetroot
The beetroot is a root vegetable grown all over the world. The botanical
name of beetroot is Beta vulgaris. It is
either deep red or purple. Americans know it as ‘beet’ while the English
refer to the vegetable as ‘beetroot.’
On Your plate:
Every part of the beetroot from the stem to the bulb
is edible. It is the deep red or purple root of the beetroots that are generally
steamed, boiled, roasted or added to salads in their raw form. The young leaves
are also added to salads, while the more mature ones are boiled or steamed. The beetroot is also juiced or used to make a
tasty beetroot soup. Indian cuisine turns the beetroot into a lip-smacking side
dish. Beetroot pachadi is one such dish.
A salad I
enjoy:
One grated beetroot
A handful of freshly grated coconut
2 tomatoes
Salt
Dates to sweeten as per your taste or jaggery
Juice of a lime
The first four ingredients are to be ground to a paste and mixed with
the grated beetroot. Throw in a handful of raw moong bean sprouts.
Health benefits:
·
The beetroot is rich in nitrates
which can help lower blood pressure and improve heart health.
·
The compound betaine in beetroot
helps to improve reduce inflammation and improve heart health.
·
Beetroots are a great source of
antioxidants which can prevent cell damage and lower the risk of chronic
diseases like Cancer.
·
Beetroot contains iron and folate
which help in maintaining healthy blood levels and in preventing birth defects
during pregnancy.
It’s not too late
To get that beet on your plate
Raw, steamed or juiced
Beetroot is simply great food.
(Kindly check with your healthcare provider, if the vegetable is new to you.)
This post is part of#BlogchatterA2Z2023
