Beetroots can be found in any supermarket and as with other foods their value is often underestimated!
Beetroots are considered super-foods rich in several nutrients including minerals such as potassium, calcium, magnesium, zinc, manganese, selenium, iron and calcium. They are rich vitamins including vitamin C and vitamin B9. Beetroots can also offer several benefits such as to help the maintenance of normal blood pressure, heart & liver health and a healthy weight, boosts exercise endurance and may reduce the advance of dementia.
Beta vulgaris is the botanical name for the beet plant which is comprised by green leaves and the taproot which is normally known as beetroot. The beetroot can be used in soups, salads, juices and smoothies either raw, roasted or boiled by themselves or combined with other vegetables. However, beetroots versatility does not end here! It can also be used as a delicious hummus snack, appetizer, dip or as a healthy spread!
Here is an easy and quick hot vibrant purple humus recipe that you can use as a delicious snack dip with carrot or celery sticks!
300 g/ 10.5 oz boiled beetroots;
Optional: 450 g / 15.8 oz boiled chickpeas, if you wish to have a richer beetroot experience you can skip the chickpeas and continue the recipe as described below;
2 garlic peeled cloves;
4 g/ 1 tsp ground coriander;
4 g/ 1 tsp ground cumin;
30 ml / 2 tbsp lemon juice;
30 ml / 2 tbsp extra virgin olive oil;
30 ml / 2 tbsp tahini sesame seeds;
1. Wash and boil peeled beetroots and chickpeas and blend them in the food processor.
2. Add the remaining ingredients to the food processor with the exception of the olive oil and blend until you achieve a smooth consistency.
3. Add the olive oil slowly to the paste and mix.
4. Taste and add more salt and pepper if needed.
5. Store in the fridge for up to a week.
You can use this delicious humus in a variety of meals through you day, enjoy!