Let’s talk beetroot. It’s one of those foods that divides opinion – personally, I love it and its deep rich purple and red colour mixed through dips, pasta dishes, soups or smoothies. Pickled on sandwiches it is the perfect accompaniment to salty meats or cheeses, and its earthy, bitter flavour works exceptionally well in desserts.
Fresh beetroot is available from July to November, so perfect for summer recipes – see below. Aside from its striking hue, beetroot (or beet) has long been associated with numerous health effects, most prominently its suggested effect on lowering blood pressure, so it’s great to bring into your diet.
For a more concentrated effect, you can rely on Nature’s Truth Beetroot extract capsules, as they’re a great way to reap the benefits of this vegetable out of season. ‘When it comes to the nutritional value, studies indicate that nutrients are retained during the concentration and drying periods. And some studies have even shown that beetroot extract contains more concentrated levels of certain nutrients than its fresh counterpart, including nitrates, which are shown to have positive effects on circulation, energy and heart health.
But if you’re a fan of the flavour and want to add more fresh beetroot into your diet, here are three quick and easy recipes to try that are perfect for those summer months.