By Amy Rankin; image from Freepik.com
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Why beetroot rocks
Beets are packed with vitamin A and iron and the nitrates help your brain to function more optimally. Want all that, but tired of eating the pickled version from a jar… Seriously, it’s time to move on.
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Try these three ways to get your beets on:
1/ Juice It
Blend up two roughly chopped beetroots with the juice from two oranges, 100ml water and a handful of ice. Add some ginger for an extra kick.
2/ Slaai It
Add grated or finely sliced raw beetroot to your salad. Works well with goat’s cheese, carrots and mint. Hmmm pink salad…
3/ Chip It
Turn oven up to 180 degrees. Slice beetroot with a mandolin. Place carefully on a baking sheet with olive oil, salt and pepper. Bake until crisp (25-30 minutes). Remove chips from the oven and place on paper towels to soak up any excess oil. Yum!
Alternatively you can just roast your beetroot with a little olive oil and serve them as a side dish. Beetroots get sweeter once they’re roasted and the vibrant colour will pop on your table!