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Advice for people with diabetes and their families

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What’s in season: beetroot

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Bold beetroot

There's no question that beetroots add colour to your cooking – coming in a variety of colours from purple (the most common) to red to pink to yellow, this vibrant vegetable is a kitchen stalwart.

Found throughout the culinary world in salads, stews, bakes and even drinks, the sweet flavour of beetroot brings a unique and intense flavour to dishes.

Their intense earthiness make them a super side dish, although they also work brilliantly as a main event.

Nutritious beetroot

Low in fat, packed with antioxidants and containing vitamins and minerals, beetroot is a champion in the field of healthy veg. They are also a great source of folic acid, manganese, fibre and potassium.

Ideas for using beetroot

  • Shave ​raw beetroot into ribbons using a peeler to add texture and crunch to salads.

  • Roast them with a little olive oil, black pepper, garlic and herbs such as thyme and rosemary.

  • Boil them like carrots with simply some chopped fresh herbs and black pepper.

  • Steam along with other veg with a side of meat or to accompany a veggie main.

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Chef's tips

  • Don't overlook the greens (i.e. the leafy part of beetroot) – they can be cooked and eaten in the same delicious way as spinach.

  • Quality, fresh beetroots are those with their greens intact.

  • A good beetroot should be firm, smooth and a vibrant red-purple colour.

  • Steam along with other veg with a side of meat or to accompany a veggie main.

  • Storage: with greens intact, beetroot can be stored in the fridge for 3–4 days but with greens removed, beets will last in the fridge for 2–4 weeks.

 

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