Beautiful versatile beetroot.

Beetroot is one of my favourite vegetables, I love the earthy taste and brilliant colours. They come in an array of colours from deep reds, purples and yellows to stripy varieties. They are a versatile vegetable that can be eaten raw or cooked, they can be steamed, roasted or grated. The leaves of the beetroot can also be used in salads or sautéed with some garlic. Beetroot are not hard to grow yourself but are also inexpensive to buy at the grocer.

Beetroot is rich in Vitamin C and contains good amounts of iron, folate, manganese and dietary fibre. Beetroot also contains nitrates that the body converts to nitric oxide which helps to dilate blood vessels and can reduce blood pressure. 1 in 3 adult Australians report having high blood pressure which is a risk factor for stroke and heart disease. Heart disease is Australia’s leading cause of death.

The beetroot galette pictured was made by hubby for a fancy Mother’s Day lunch but if you don’t have time for pastry and fancy plating you could try making beetroot patties with feta and oats or simply roasting in the oven as a tasty side dish. The internet abounds with inspiration, so go on and have a look for some beetroot recipes to take for a spin.