Healthy Food Database
Hard to miss, this beautiful, bright red-purple root vegetable is enjoying new popularity. It looks exquisite on the plate and tastes delicious with many other flavours. A very economical vegetable, too, as the whole plant can be eaten. The green leaves with their purple stalks make good eating steamed and served with other vegetables.
Note: The salicylate content of beetroot increases from low to moderate if eating the tinned variety.
Look for smooth bulbs and fresh sprightly leaves.
Avoid bulbs that are faded in colour or split anywhere.
Bulbs store in the crisper for up to two weeks but the leaves should be eaten within 2 - 3 days.
Tips & Tricks:
When handling beetroot wear rubber gloves to prevent staining your fingers.
To bake beetroot, thoroughly wash the bulb, leaving about 3 cm of stalk and the entire root. Add 1 tbsp olive oil to the roasting pan and 3 tbsp water. Cover tightly with foil and place in a medium oven for 1 1/2 - 2 hours (depending on the size of the bulb). Test to see if it's tender by piercing it with a skewer. Wait until it's cool enough to handle before peeling.
Nutrition per Per serve:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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