Cooking Beetroot
Although it only takes about 20-50 minutes to boil (depending on its’ size) you need to watch out for those ‘beetroot’ splashes. Before adding to the pan, simply remove as much of the top leaves as possible – but leave some of the stalk in place as this helps retain its flavour. Once boiled – test that it’s soft using a skewer, fork or sharp knife – drain away the water and allow to cool. You’ll then be able to easily ‘rub’ away the outer skin under cold water … then it’s ready to eat.

Beetroot Makes A Come Back
Back in fashion, beetroot can now be found gracing the plates of fashionable restaurants. But beetroot has allows been in favour, in fact we can trace its roots back to 400BC …
When beetroot leaves were used as bandages.
The Greeks prized beetroot for its medicinal qualities – it was used to treat fevers, skin problems and digestive complaints.
It was the Romans who began eating beetroot in salad dishes with oil, vinegar and mustard.
In the 16th century its’ medicinal qualities were again praised, when it was used as a ‘blood builder’.
Whilst in Victorian times beetroot was known as the ‘blood turnip’.

Why Is Beetroot Healthy?
Declared by health experts as a ‘superfood’, you can eat beetroot with a clear conscience because it’s:
Virtually fat free – there are only 36 calories per 100g
Rich in iron – good for tiredness and anaemia
Rich in folic acid
A good source of vitamins (A, B and C) and minerals (calcium, phosphorus, potassium, magnesium)
High in fibre
And it has antioxidant properties.

Does Beetroot Make Us Happy?Recent research has declared beetroot a ‘mood’ food. Betaine found in beetroot is known to help us relax and make us feel good. Whilst recent press coverage has labelled it as a ‘sexy’ vegetable – containing high levels of the mineral boron which is thought to affect the production of sex hormones.