I ❤ Beetroot ! It’s such a great cleanser!! and whatever you make with it looks a great colour of Pink!
The best thing about beetroot is that it is a true superfood. When eaten raw, it’s a more powerful tonic for your health than a whole bottle of vitamin pills. If you are anemic then beetroot will support, cleanse and build up your blood and if you are convalescing, beetroot will soon put you on the road of recovery.
Beetroot juice has been at the centre of research for many years in Germany. It has been shown that a glass of raw beetroot juice taken daily can be beneficial for treating cancer. It can be mixed with apples, orange or carrot if you do not like the taste of beetroot on its own. Beetroot is used with carrots for hormone regulation during menopause and cleansing the liver.
Soo after reading up on all the benefits of Beetroot and tasting this amazing beetroot in WholeFoods I wanted to make some. I found a recipe on food for friends .com and here it is:
Beetroot & Mint Dip
300g raw beetroot
1 clove of garlic
3 tbsp extra virgin olive oil
1½ tbsp tahini
2 tbsp red wine vinegar ( I used apple cider vinegar instead)
1 tbsp chopped fresh mint leaves
salt and pepper
Preheat the oven to 180°C/gas mark 4. Sprinkle the beetroot with salt, wrap them in foil and put in a roasting tray. Bake them for 1–1½ hours, or until tender. Allow them to cool, peel off the skin and then blend the beetroot with the garlic, oil and tahini. Purée in a blender until the mixture is smooth.
Transfer it to a bowl, stir in the vinegar and sprinkle with chopped mint. Season with salt and pepper.
This is sooo yummy and perfect for this time of year. Enjoy!
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