I most definitely would have been first attracted to beetroot due to its colour. You know how much I love colour. Especially colour such as this vibrant, brilliant, strong, and beautiful deep crimson, or is it magenta? I don’t know exactly which, but you’ll also find beetroot that is yellow. The colour of beetroot and it’s vibrancy is due to the Betalain pigments. They are strong antioxidants that work hard to protect you from free radicals that are potentially harmful to the cells in our bodies. They also work as anti-inflammatory and detoxification support for our bodies.
Pre-heat your oven to 180 degrees.
Peel and dice 4 beetroots and place them in a large piece of foil with a drizzle of olive oil, a splash of balsamic vinegar or apple cider vinegar (if you’re sugar-free) and a sprinkle of salt and pepper. Gently scrunch the corners of the foil together so that the beetroot are enclosed by the foil, place on a baking tray, and roast for about 45 minutes or until tender.
Open the foil and allow to cool for about half an hour.
Pop the beetroot into a food processor. Add the zest and juice of 1 lemon, 1 desert spoon of tahini, and 1 drained and rinsed can of canellini beans. Whiz together until all is combined and smooth.
Taste. Adjust salt, pepper and lemon quantities to suit your taste buds.
Serve with fresh organic carrots, cellery, or crackers, you could even add this as a spread to your sandwich instead of using butter or margarine. I promise you it’s very yummy!
I hope you’ve enjoyed these little posts all about beetroot and enjoy having some fun in the kitchen with these delicious simple recipes. Get the kids in there with you or your loved ones and have some fun experimenting with beetroot. It’s so delicious, good for you and pretty too. I’m also going to say it looks very pretty in these beautiful bowls made by the lovely Helen Naylor. If you like these delicate and sweetly coloured dishes then make sure you pop over to take a look at her beautiful work.