Beetroot. A beautiful crimson coloured root vegetable packed with nutrients! Whether you choose to have it pickled, in a smoothie or drink beet juice, this root vegetable has endless health benefits. It has to be one of my favourite vegetables. I love pickled beetroot by itself or in a salad, or use it for when making fresh pasta dough to give it a lovely colour so I thought I would share the benefits of this delicious vegetable and my age old pickled beetroot recipe. 1.Managing Blood Pressure People with high blood pressure can benefit greatly from regular consumption of beetroot due to its high nitrate content. The body converts nitrates to nitrites and a gas called nitric oxide. Both these components help to widen the arteries and lower blood pressure. 2.Boosts your Stamina If you need a boost to make it through your next workout, beet juice may prove valuable. A 2011 study conducted at St Louis University found that eating cooked beetroot or drinking beetroot juice before exercise or physical activity can boost your performance level. 3.Fights Inflammation Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It's also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic diseases 4.Anti – Cancer Properties The powerful phytonutrients that give beets their deep crimson color may help to ward off cancer. The unique combination of antioxidant and anti-inflammatory molecules in beetroot helps reduce the risk of many types of cancer like colon, lung, stomach, nerve, breast, prostate and testicular cancers. 5. Improves Brain Function Beetroot has an astounding positive effect on brain function as it helps increase blood flow to the brain. This in turn assists in fighting off age-related dementia. Pickled Beetroot Makes 4/5 450ml jars Ingredients 1 kg Beetroot Vegetable oil 4 /5 tsp Maldon sea Salt Pickling Vinegar 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp yellow mustard seeds 10 cloves 2 bay leaves 700ml white wine vinegar, plus 3½ tbsp 100g light brown soft sugar Method Wash and trim the beetroot. Rub each beetroot with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C for 1 hr or until tender. Cool, peel, and then cut into wedges or slices. To make the pickling vinegar, place all the spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chili flakes last, as these can easily burn. Add the bay leafs, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. (i use Aspall wine vinegar) Pack the beets into sterilized jars (I boil a glass mason jar with the lid and dry it in the oven on 100 C), add 1 tsp Maldon sea salt to each jar, then pour over the hot vinegar and seal. The pickled Beetroot should be ready to eat in 2 weeks.

The Benefits of Beetroot

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