Beetroot is a good source of iron and folate (naturally occurring folic acid), vitamin C and the leaves rich in vitamin A. It can also help to boost exercise performance and has recently been proven to lower blood pressure.
Even though beets are available throughout the year, they are still considered seasonal vegetables. Hence, why beetroot always reminds me of summer as it was always an accompaniment with salads. There is so much more you can do with beetroot, you can roast it, make beetroot chips/crisps, and add it into a smoothie or even make beetroot soup.
2 large beetroot – boiled*
1 cup raw macadamia nuts
4 garlic cloves, peeled and halved
1 fresh lemon, zest and juice
2 T olive oil
2 T rice malt syrup
1 tsp ground sea salt
1 tsp ground black pepper
Cut the beetroot into cubes and place into a blender or food processor with macadamia nuts, give a few pulses to finely chop. Add the remaining ingredients blend until combined. Make sure everything is mixed evenly. Transfer mixture into an airtight container.
Serve with a lavash helping of fresh vegetables. Occasionally you can add a small handful of gluten free corn chips as treat!
*Put beetroot into a saucepan and cover with water, bring to the boil and boil for 30 – 35 mins. Top up with hot water to keep beetroot covered. Poke with a skewer to pierce beetroot, if the skewer goes through easily your beetroot is ready. Remove from water and place on a plate to cool. When the beetroot is cool enough to handle trim the top and bottom and peel off skin.