SUCCUMB TO THE BEET
Incredibly versatile, these roots are also a potent superfood that will help you harvest more nutrition with every bite. Succumb to the beet surrender
Beetroot is a veritable superfood. Here are four ways to make it delicious, too
01 VIOLET TENDENCIES
Beetroots can do it all. They contain endurance-boosting nutrients prized by athletes and heart-healthy antioxidants that make them a mainstay of every dietitian’s shopping list. And though they’re a star attraction on the menus of many top chefs, they’re still somewhat underused in the average kitchen. Jacob Emerson, rising star chef at Quo Vadis (quovadissoho.co.uk), provides these recipes to help you get more from this nutritional powerhouse.
BOLTARDY
The earthy and sweet red beet forms the basis of the juice shots favoured by endurance athletes. It contains nitrates that improve the efficiency of muscles’ mitochondria, increasing your stamina.
CHIOGGIA
Delicious when raw, this Italian variety is perfect for salads. The Chioggia is a rich source of dietary fibre that helps to combat IBS and even diabetes. As a bonus, it won’t stain your hands.
GOLDEN
Again, the sweet and mild golden beet won’t leave any stains. Its yellow hue signals the presence of a useful anti-inflammatory phytonutrient called vulgaxanthin, which protects against arthritis as you age.
BABY
This miniature beet has a slightly earthier flavour but no hint of bitterness, making it another worthy addition to your salads. (You can even throw in its purple leaves.) Plus, it’s full of powerful antioxidants that can lower blood pressure and support good heart health.
02 TASTING NOTES
Though beets take a long time to cook, it’s almost impossible to overdo them, says Emerson. That means you can leave them boiling while you get on with other jobs. You can also add extra flavour to the water, such as spices or herbs. Plus, it’s not necessary to peel them before cooking, as their skins rub off easily when they’re done. If you’re preparing raw beetroot for a salad, Emerson recommends you use a spiraliser; a mandolin is another excellent option.
In terms of flavour pairings, a beetroot’s best friends are bittersweet vinegars such as Cabernet Sauvignon or balsamic, along with sea salt, black pepper and olive oil. All of these bring out the best in what can otherwise be a so-so-tasting vegetable. Finally, if you’re using red beets in a salad, always add them at the very last minute, and avoid tossing to prevent the colour from leaking onto the other elements of your dish.