That gorgeous colour is letting you know it is packed with nutrients and minerals.
Clinical trials show consuming beetroot can improve brain function and sporting performance and recovery. Goodbye achy muscles, hello lunch.
1 med Beetroot (approx 175g)
Apple cider vinegar
Salt or Ume shiso plum seasoning
Quick Pickled Beets
This is a sour dish so use it to flavour up something creamy like a roasted squash, sweet potato or quinoa with a tahini dressing.
Grate the beetroot- no need to peel unless the skin is particularly tough.
Mix in 6 tbsp of apple cider vinegar (or enough to coat the beetroot thoroughly) and either a pinch of salt or 1 tbsp of ume shiso.
2 med-large beetroots
2 tins lentils
100g frozen garden peas
½ inch ginger
1 garlic clove
Beetroot & Lentil Salad
Step 1: Cook the beetroots whole in boiling water until soft enough to pierce with a sharp knife. Let the beetroots cool in cold water and then grate using the larger grating blades.
Step 2: Drain and rinse the lentils.
Step 3: Boil the garden peas for 2 minutes or until al dente and then drain.
Step 4: Grate on the smallest setting or finely chop 1/2 inch of ginger and/or a clove of garlic
Step 5: Combine all ingredients well in a large mixing bowl, adding a pinch of salt to taste.
Serve with a greens. Recipes here
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