Whether you like your beetroot raw, cooked, juiced, preserved in vinegar or infused with subtle flavours such as juniper and black pepper, it’s the ideal vegetable to keep your blood pressure on track. Beetroot is a rich source of antioxidants. It actually boosts mitochondria, the energy powerhouses of all cells. The benefit from beetroot comes from the kind of nitrate it contains which the body converts to nitric oxide – well known for its role in relaxing blood vessels. Here’s a delicious beet recipe…
Beetroot, Walnut & Herb Dip (Serves 4)
A source of folic acid, potassium, magnesium and iron as well as vitamins A, B6 and C, beetroot is great for boosting stamina. This colourful dip makes a stylish addition to any outdoor spread. Have it with pitta crisps.
250g pack cooked beetroot
1-2 cloves garlic, crushed
1 small bunch each of coriander & parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2tsp red wine vinegar
Salt & freshly ground black pepper
- Preheat the oven to 180°C.
- Roughly chop the beetroot and herbs and put in a food processor with the walnuts and garlic and process until you have a course paste.
- Add the oil and vinegar and season generously with salt and freshly ground black pepper. Taste to check the seasoning – you may need to add a little more vinegar if the beetroot is particularly sweet. Set aside for the flavours to mingle while you make the pitta crisps.