There are a number of different varieties of beet. Beets also come in a range of colours and sizes - from red and yellow (a bit less sweet than red beets and less earthy flavor) to stunning candy cane-striped Chioggia beets. Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable.
There are many benefits of beetroot. It helps keep blood pressure in check; can improve athletic performance; may help fight inflammation; may help support brain health; may improve digestive health; may help you keep your weight in-check; also can promote a healthy pregnancy, etc.
I know you can easily buy beetroots from supermarket. But why not try to grow your own?! It's easy and great for the environment. Beetroot is an excellent crop for growing in containers or raised beds because the light soil is ideal for them and ensures prefectly formed roots. Also, the young leaf can use for salad.
As far as soil type and position go beetroot is probably the most tolerant of all vegetables. It does, of course have preferences and these are for a light soil which can hold moisture and a position in full sun - these will bring out their best-growing capabilities. Be sure that your soil has a pH of between 6.2-6.8.
Beetroot Salad
Serve 4
Ingredients
2-3 large cooked or raw beetroots
1 small tin or freshly cooked sweetcorn
1 tin of chickpeas, drained
Pickled chilli peppers (use as much as you like, I just love the sweet and sour flavour)
1 small onion or shallot, thinly sliced
1 tbsp cumin seeds
A handful of pumkin seeds (optional)
A handful of sunflower seeds (optional)
Dressing
1 large lemon, zest, and juice
1 tbsp honey
1 tbsp Olive Oil
Salt to taste
Method
- Preheat oven to 180 degrees. Roast beets (with the skin on) for about an hour or until you can easily insert a sharp knife into the center (You can also boil the beetroots on medium heat for 45 minutes or longer, it depends on the size of the beetroot). Remove from oven, let it cool completely, then slip the skins off. Cut into bite-sized cubes.
- Add beetroots and rest of the ingredients into a large bowl. Mix well and set a side.
- Prepare the dressing by whisk in the honey, olive oil, lemon juice, and zest. Drizzle the dressing over the salad and add salt to taste.
- Enjoy!
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