Superfood: Beetroot


Known for reducing blood pressure, beetroots are favourites of atheletes as they contain nitrates that widen arteries and improve blood flow.

They are packed with fibre and great for improving digestion.

Beetroots can reduce clogging of arteries and prevent heart disease.

As beetroots contain minerals such as silica they contribute to healthier bones.

As they release sugars slowly, they help in controling sugar cravings and balance the body’s natural sugar levels…and therefore are actually good for reducing diabetes.

Beets have powerful antioxidants that can help prevent cancer and tumours.

Beetroots are a source of iron and helpful in preventing anemia.

Beetroots and great for the skin and for maintaining a youthful body.

As they help in enhancing stamina and reducing fatigue, beetroots can help boost your sex-life as well.

The folic acid in beetroot helps during pregnancy, especially in the development of the baby.

Best eaten raw for maximum health benefits, beetroot can colour up almost any dish with a beautiful red when added while cooking.

You could steam or lightly boil them and add to salads and just about any dish to give it a healthy boost of energy.


Beetroot juice is delightfully refreshing and revitalising to the body on a summer’s day.

You can also give a lovely colour to many foods by adding beetroot juice to it…just blend a beet and add the colourful liquid for all kinds of yummy dishes…risottos, pulao, spaghetti, puris, breads, pancakes and a lot more:

Here is a recipe you and kids would love:

VEGAN  BEET CUPCAKES: IMG_20160115_170618.jpg

Boil and blend a small beetroot with othe veggies of your choice such as squash, pumpkin, parsnip, or carrots. (I used a few cubes of squash, beetroot and parsnip for the blend). Keep a cup of this aside. In a bowl mix a cup of flour and a cup of sugar with 2 tsp of baking powder. Add 2 tbsp of olive oil and mix well. Fold in s2 tbsp of the blended veggies mixture little by little and mix well till its of a slightly pourable consistency. Line the cupcake tray and pour the mix to three-fourths of the papercups and bake at 180 degrees for 15 to 20 mins until they have risen well. You won’t even need to ice them as the beetroot will give them a beautiful colour right on top.

With this dish you don’t have to worry about your kids not getting enough veggies. Mine had five cupcakes as soon as they were baked and that too after he had his lunch. Yummy!



Swati Prakash is a spiritual author. You can find some of her vegan recipes and tips, including beetroot dishes such as pooris, pancakes, breads and pulaos, in Ira’s Secret Recipes.

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