NUTRITIONAL VALUE
The earthy purple vegetable is of exceptional nutritional value, as a great source of folic acid, fibre, manganese and potassium. The greens are rich in calcium, iron and vitamins A and C, and can be cooked like spinach.
Beetroot fibre has also been found to increase white blood cells, which protect the body from infectious disease. Red beetroots are also one of the richest sources of glutamine, an amino acid which is a building block of protein and a critical part of the immune system, especially by ensuring the health of the intestine.
Beetroot juice may also be effective in lowering blood pressure, and its high nitrate content could help prevent heart problems.
RECIPE
Beetroot dip
Serves: 5
Typical portion size for one to four years: 40g
Preparation time: 10 minutes
Cooking/assembly time: 5 minutes
Ingredients
- 130g beetroot
- ½tsp cumin
- 2-3 sprigs fresh mint
- 1tsp lemon juice
- 35g crème fraiche
- 1tbsp cream cheese
Method
1. Peel and chop the beetroot. Place in a pan, bring to the boil and simmer for 10-15 minutes or until tender.
2. Once cooked, strain and leave to cool.
3. In a bowl mix the cumin, mint, lemon juice, crème fraiche and cream cheese together.
4. Blend the cooled beetroot and mix with the crème fraiche mixture before serving.
Serving suggestions
Serve with pitta bread
Recipe adapted from: Honeypot Day Nurseries
