I can never resist a big gorgeous bunch of beetroot! Whether I’m wandering around Noosa markets on a Sunday morning or down at my local fruit and veg store, if  I see a bunch of beets with their healthy green tops still on, I have to buy them. Two veggies in one, how can you go wrong?

The greens you can use as you would silverbeet or chard and if there are some small tender leaves you can throw them through your salad greens too. The beetroot itself is so versatile. You can add it raw to your fruit/veg juice blends. You can grate it and sprinkle it through salads or add to wraps. You can roast and eat hot or cold, or you can ferment, steam and boil it.

Beets are packed with nutrients including: Vitamins A, B’s and C, Folate, Potassium, Magnesium and Iron as well as being a good source of fibre.

Raw grated beetroot is recommended for anyone wanting to maintain healthy cardiovascular function as it helps to keep your blood pressure normalised. It is great for the liver, supporting detoxification and beetroot aids nerve and muscle function. It even has some anti-inflammatory and antioxidant action too!

True, beets are a messy vegetable to deal with and you can end up with fashionably pink urine the next day, but beetroot is definitely worth including in your diet on a regular basis.

Beetroot Salad – Serves 2

  • 4 handfuls of mixed greens washed (lettuce, rocket, parsley, beetroot leaves or other greens)
  • 1 large beetroot diced and roasted
  • 1 piece pumpkin diced and roasted (similar size to beetroot)
  • 1 handful of pepitas
  • 1 handful of walnuts
  • 1 handful diced sheeps feta

Toss all ingredients with a drizzle of good quality olive oil and a dash of balsamic vinegar and enjoy!