Health Benefits of Beetroots

Before we get to the recipe, it’s worth noting why beetroots are so beneficial. These root vegetables are excellent sources of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and their juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

This recipe is all about simplicity and letting the natural flavors of the beetroot shine through. It’s perfect as a side dish, salad addition, or even as a healthy snack.

Ingredients:

• 4 medium-sized beetroots
• 2 tablespoons of olive oil
• Salt and pepper, to taste
• Optional: herbs like rosemary or thyme, and a squeeze of lemon for some zest

Instructions:

1. Prep the Beetroots:

   • Wash the beetroots thoroughly under cold water, scrubbing off any dirt since the skins are quite tender and edible after cooking.
   • Trim off the tops and roots, and you can peel them if you prefer, but it’s not necessary.

2. Cook the Beetroots:

   • Place the whole beetroots in a large saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the beetroots are fork-tender.
   • Drain and let them cool slightly before handling. If you’ve left the skins on, they’ll slip off easily now.

3. Season and Serve:

   • Slice the beetroots into thin rounds or wedges and place them in a serving dish.
   • Drizzle with olive oil and sprinkle with salt and pepper. Add herbs if using, and a squeeze of lemon juice for a fresh kick.
   • Toss everything together gently to coat the beetroots evenly.

Serving Suggestions

Grandma loves to serve these beetroots warm as a side with roast chicken or cold, added to green salads for a nutritious punch. They’re also wonderful when mixed with a bit of goat cheese and walnuts for a decadent yet healthy treat.

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