Beetroot Organic OR Spray Free Approx 500g

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NEW SEASON - Have you tried making the fermented beetroot drink called Kvass? Blood red beetroot is one of nature's signature foods. Grate into salads,  have roasted or in a beetroot hummus or add small amounts to your fresh daily juice or try the nourishing & healing Russian Beetroot Soup(Borscht) Recipe on this tab.

Beets are an ancient, prehistoric food that grew naturally along coastlines in North Africa, Asia, and Europe. Originally, it was the beet greens that were consumed; the sweet red beet root that most people think of as a "beet" today wasn't cultivated until the era of ancient Rome.

By the 19th century, however, the natural sweetness of beets came to be appreciated and beets began to be used as a source of sugar (reportedly, Napoleon was responsible for declaring that beets be used as a primary source of sugar after the British restricted access to sugar cane).

Health Benefits - plenty of research online :) 

There are many ways to enjoy beets:

• Grate them raw over salads
• Add them to your fresh vegetable juice
• Lightly steam them
• Marinate them with lemon juice, herbs, and olive oil

For an even more intense flavor, try Borscht, or beet soup, which is a traditional Russian dish. This particular recipe below, from Dirt Doctor, also includes homemade broth, making it particularly nourishing and healing.

Borscht

Ingredients:

• 1 quart of organic, homemade broth (preferably beef or vegetable)

• 1 tablespoon organic butter or plant-based butter

• 3 or 4 medium size beets – thinly sliced

• 1 onion – thinly sliced

• 1 cup of shredded red cabbage

• 1/8 cup minced parsley

• 1 tablespoon Sherry (optional)

• Lemon juice – 1 tablespoon

• Salt and pepper

• Sour Cream (optional - or try coconut yoghurt )

Instructions:

• Over medium low heat, melt butter in a medium size soup pot.

• Add onions and beets and cook until soft – about 7 or 8 minutes.

• Add a dash of salt and pepper. Stir in broth.

• Simmer for about 20 minutes. Then add fresh cabbage, parsley, nutmeg, and sherry. Simmer for a couple minutes more, season with additional salt and pepper, serve, and enjoy.

• Add a dollop of crème fraiche or plant-based sour cream if you like.