Boil or steam beetroot whole, with the skin still on for best flavour:
Peel (the peel comes off very easily by hand) when they are cooled.
Then they can be wedged & dipped in balsamic vinegar/pepper, or
roasted. Baby beets can be roasted without pre-cooking, with the
skin on if you wish.
Sweet golden beetroot does not take as long to cook as red beetroot, Does not bleed like red beetroot.
Looks like pumpkin or kumara on the plate when cooked.
The colour of beetroot is due to phytonutrients called betalains.
Beetroot can be partnered up with basil, mint, coriander, dill, fennel, sage, thyme & oregano.
Beetroot also likes these spices - Cumin, allspice, cloves, caraway & ginger.
Helps Purify the blood.
Aids in skin & glandular systems.
High Antioxidant Potency.
Grown & harvested at the Onion Vegie Place Katikati
For Beetroot Roasting Advice, Click here
|Serving size: 2 slices - 60g|
|Fat, total (g)||0.06||0%||0.1|
|- saturated (g)||trace||0%||trace|
|- sugars (g)||5.9||7%||9.8|
|Dietary fibre (g)||1.5||5%||2.5|
|Folate (µg)||50.4||25% RDI*||84||A good source of folate|
|Potassium (mg)||210||350||Source of potassium|
|Vitamin C (mg)||3||8% RDI*||5|
|Iron (mg)||0.2||2% RDI*||0.4|