By Dr. med. Claudia Schmiemann
Beetroot is in the same family as swiss chart and spinach (Amaranthaceae). Edible are roots and leaves.
It is one of the winter veggies that is available throughout the season like the different members of the kale family. It is easy to grow, you can get it locally and it is affordable.
The beta-carotene anti-oxidants support eye health. Moreover it contains an anti-oxidant called betalain as well as the amino acid betaine. Both assist liver detoxification processes and help to metabolize fats.
The nitrates in beetroots are known for their ability to keep blood vessels healthy and balance blood pressure. It is one of the great foods to feed your brain because of its positive outcome on cognitive functions and memory. The amount of potassium also contributes to a good blood vessel and cardiac support.
The amino acid betaine promotes muscle strength, growth and endurance.
You can eat it raw, cut into thin slices, with apple and pecans, tossed in a bowl with lemon juice, olive oil, pepper and salt, perhaps a bit of cumin.
It is also great in soups, veggie soups or blended as a cream soup with coconut milk.
In order to prevent your hands from getting stained it might be a good idea to wear gloves for the preparation. Nevertheless: the way the color spreads throughout food is just a bliss!!! Especially on greyish winter days!
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