Did you know that beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan.
Beetroots have long been used for medicinal purposes, for disorders of the liver as they help to stimulate liver’s detox process. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress certain cancers…
Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Here’s one way how you can make it…..
- Oilve Oil or sesame oil or peanut oil – 1 tsp atleast
- Onion – light coloured – 1 large
- Garlic – 3 cloves
- Thin chopped ginger – 1 tbsp
- Red beets – 3 big ones
- Veg stock – 5 cups
- coconut milk – 1 1/2 cups (can vary as per taste)
- sea salt/pepper/parsley
Prepare veg stock like usual with any seasonal veggies – boiled and pureed.
Sautee onion, ginger, garlic in oil. Add beets and stock and boil till tender/ Hand blend and stir in milk, salt and pepper. Do not add entire stock before blending, to avoid lumpiness. Add as required before the final boil.
Add parsley to garnish while serving.
Enjoy alone or with sour dough bread!