Did you know that the sweet red root of the beets wasn't cultivated until the era of Ancient Rome? By the end of the 19th century people began appreciating the natural sweetness of beets and was soon used as a source of sugar.
Beets contain many unique health boosting nutrients but because they contain the highest sugar among all vegetables, they should be consumed in moderation. Beets help to lower your blood pressure, boost your stamina for your next workout and fight inflammation. Beets also contain anti- cancer properties and are rich in valuable nutrient slike Vit C, fiber and folate. These power roots support detoxification as well.
Even the beet leaves and stalks are edible and are delicious. You can chop them up and use them in salads, fritatas or simply sauté them with garlic, sea salt and herbs.
Beet roots are best skinned, juiced raw and drank immediately but we also cook beet roots at home with an intention to start introducing my girls to this beautiful nutritious vegetable. My girls still don't like it though! But I hv read somewhere that you have to give your kids a new vegetable at least 10 times before they will actually start liking that veg.
I get mesmerized by its gorgeous dark pink hue whenever I prepare this vegetable. The recipe below is an Indian version of cooking beetroots but I am sure we can roast them in the oven too with minimal seasonings.
Ingredients (Serves 4)
3 small beetroots, skinned and cubed
2 tbsp canola oil or any good quality veg oil
1 medium onion, chopped finely
1/2 green chilli, sliced thinly
1/2 tsp chilli powder
1 tsp turmeric powder
Salt to season
2 tomatoes, chopped fine
1-2 cups water
coriander leaves for garnishing
Fry the onion in canola oil and after 2 minutes, add in the green chilli.
Add in the spice powders and salt and sauté further.
The chopped tomatoes follow next. After a few minutes, when the tomato has turned mushy, add in the cubed beetroot and 1 cup water.
Let it cook on medium high heat for 20-30 minutes, adding more and more water if it becomes too dry or sticks to the pot.
Serve garnished with coriander leaves and enjoy the earthy flavor of beetroots.