It is National Vegetarian Week so here is an easy and simple recipe using beetroot. Beetroot with it’s rich purple-red colour that will stain your hands but don’t worry it washes off, is rich in antioxidants, colour in foods mean they may have protective effects against cell damage. Love your liver AND love beetroot. Beetroot contains substances that may support the liver – betain, fibre and pectin. The fibre, folate and betain may support our hearts. Beetroot also contains nitrites which help with the production of nitric oxide, this contributes to the dilation of blood vessels, and some studies have found they may be useful in sport and even brain support. In fact research has shown nitrites found in beetroot can help with blood flow and and oxygen transport, think brain and heart again. To read more on these studies click here and on other links in this article. You can eat raw grated in salads, juice them, add to soups and casseroles, roast them and serve with sweet potato for a change to potatoes.
½ tin of chickpeas (200g)
1 clove of garlic
2 teaspoons of tahini (I used black sesame seed paste here but normal tahini works as well)
Sprig of fresh thyme
2 tbsp. of olive oil
Chop beetroot into wedges, place on a baking tray, drizzle with 1 tbsp. of olive oil and season with salt and black pepper
Place in oven and cook for 35 minutes
Let them cool
In a food processor, add all the ingredients and blend till smooth.
Serve with a salad or delicious on oatcakes or on a sandwhich.