Dr Libby on beetroot
Beetroot is a versatile vegetable that is often overlooked. There are so many ways to utilise beetroot other than pickling it.
Beetroot can be eaten raw in salads and cakes, roasted and, my favourite, juiced. The gorgeous deep purple-red colour indicates that it is packed with life-promoting antioxidants.
Betacyanin, the pigment that gives beetroot its colour, is a powerful antioxidant used by the body to counteract free radicals, reducing cell damage and inflammation, slowing the aging process from the inside out.
Consumption of beetroot has been shown to reduce high blood pressure and lower the risk of heart disease. This is due to the nitrate content of beetroot, which produce a gas called nitric oxide in the blood. Nitric oxide widens blood vessels and lowers blood pressure.
Raw beetroot is a great inclusion in the diet to support liver detoxification processes and juicing beetroot is a great way to do this. This beetroot and cabbage juice is a delicious, nourishing way to start your day.