10 Jun Beetroot

Beetroot

is a spectacularly coloured root vegetable that has many health benefits and tend to be more sweet in their juvenile state.

They contain vitamin C, vitamin B6, iron, magnesium and are a great source of dietary fibre.

Research shows they can improved memory, blood pressure, increase energy and stamina including acting as an aphrodisiac as well as assist with wounds and diabetic skin ulcers. Read more: http://www.naturesgoodness.com.au/beetroot-research.html

The outside skin is bitter so should be removed, this is easily done once they have been cooked; you can cook/prepare them in almost every way including juicing which has been highlighted much more recently,

They make great additions to salads or simply as a side to mist meals and very recently I learned that they are great in cakes, brownies and muffins.

Right now they are in season and easy to get from vegetable stores or all year round canned from many food retailers.

Recipe: Beetroot Chocolate Brownies

Ingredients

• 500 grams trimmed, peeled, chopped; equal-sized, trimmed, peeled, chopped
• 100 grams unsalted dairy free margarine; chopped
• 200 grams dark chocolate; 70% cocoa solids, chopped
• 1 tsp vanilla
• 3 tsp The Vegg; mixed into 3/4 cup water or other egg substitute
• 100 grams plain flour; sifted
• 25 grams cocoa; sifted

Preparation

1. Preheat oven to 180C or 160C fan. Grease and line a 20cm x 30cm lamington pan. Place beetroot in a large microwave-safe bowl, add 1/4 cup water and cover with plastic wrap. Microwave at 100% (high) for 10 mins, until tender when pierced with a skewer. Drain.
2. Place hot beetroot, margarine, chocolate and vanilla in a food processor and process until smooth (chocolate and butter will melt).
3. Using an electric mixer, beat sugar and eggs substitute in a large bowl until thick. Spoon beetroot mixture into bowl, then use a large metal spoon to fold it into egg mixture (do not over-mix). Sift in flour and cocoa, then gently fold in to make a smooth batter.
4. Pour into prepared pan and smooth surface. Bake for 25 mins, until a skewer inserted into center comes out with only a few crumbs. Cool completely in pan, then cut into squares to serve.

tip: If you don’t have a microwave, boil beetroot whole and unpeeled (to prevent them becoming waterlogged) until tender, then peel and use as above