Red Beet: A Versatile Vegetable With Numerous Health Benefits (Two Recipes!)

Make Well - Red Beet

Most people are familiar with red beet…the root, anyway. However, what a lot of people don’t know is that the leaves and stems are not only edible but can be a healthy edition to a variety delicious dishes.

Try this Healthy Red Beet Bruschetta made from the usually-discarded red beet leaves and stems for an interesting twist on this much-loved Italian meal!

 

Ingredients

2-3 Bulbs of garlic

2 Medium-sized, whole organic red beets with leaves

1 Red onion

1-2 Tbsp Natural honey

50g Fresh dill

2 Tbsp Olive oil

Spicy mustard, Vinegar, Salt & pepper to taste

Wholegrain baguette

Organic gorgonzola

 

Method

Cut off the leaves and stem from the red beet’s root and wash thoroughly.  Carefully separate leaves from stem and then cut stem into small pieces. Roughly chop onion and garlic and fry with the stems and a little olive oil in a saucepan over high heat for around 5 minutes or until garlic and onion have softened and become translucent. Add 150ml of water along with the honey, salt, pepper, vinegar, mustard and dill for seasoning. Bring to a boil and simmer on low for 20 minutes or until the stems have softened. Stir in the rest of the leaves and cook for a further 2-3 minutes.

Cut your baguette into one-two inch slices and toast, before topping with a smear of gorgonzola and spoonful of the warm red beet mix. Enjoy!

 

Make Well - Red Beet
Don’t throw those stems away! From leaf to root, the whole of this exceptional veg can be used to strengthen, regulate and flush your body.

 

After using the leaves for your tasty starter, the root will need to be utilised as well. This Red Beet Soup is a filling and delicious dish especially on colder days…

 

Ingredients

2 Organic red beets

2 Medium sized potatoes

3 Carrots

1 Red onion

1 Litre Vegetable stock (powder)

Crème fraîche

Juice of 1/2 lemon (or more to taste)

Salt and pepper to taste

Kernels and sprouts for topping

 

Method

Wash, peel and dice potatoes, carrots, onion and red beet. In a saucepan, stew the onions with a little vegetable oil for 5 minutes on medium heat before adding in the remaining diced vegetables. Add 1 litre vegetable stock then bring to a boil before reducing to simmer for 20 minutes. Add in the lemon juice then puree in a soup mixer. If the mixture is too thick, add a little more water to thin it out as required. Serve the soup in bowls topped with roasted sesame and pumpkin seeds, a dollop of crème fraîche and some freshly-harvested sprouts of cress. Enjoy!