It’s bold, it’s bright and it’s a b*tch for staining your fingers and turning your wee pink. There sure is nothing shy and subtle about beetroot – but all the more reason to be a big fan, huh?
This robust root vegetable is our new fave super-food due to it being an absolute powerhouse of goodness. Packed with vitamins, minerals and tons of anti-oxidants, beet is one of the best veggies you can eat for health benefits. Who knew that there’s so much more to it than just a pain of a stain on your plate?
Research shows that beetroot can lower blood pressure, flush toxins from the liver, fight inflammation, boost mood and power your workout. Wow, right? But that’s not all. There’s also a ton of beauty benefits to be had from this rebellious red veggie…check them out.
You know the drill, healthy on the inside = radiant on the outside. A regular glass of beetroot juice can help to cleanse your body of toxins, purifying the blood to give you that gorge glowing skin.
Well. Maybe not *forever* but there’s definitely anti-ageing benefits to be had from beetroot. The lycopene found in the veggie is a potent anti-oxidant that can remove damaging free radicals from the body and maintain the elasticity of skin to prevent wrinkles. Juice up a beetroot with a splash of water, keep in the fridge and wipe over your skin as you would a toner, washing off after 15 minutes.
The skin-enhancing nutrients in beetroot can help reduce oily skin and acne – dab the juice directly on the spots or increase your beet intake to see an improvement.
Our hair follicles just love beetroot. Fact. The carotenoids present in the veggie promotes blood circulation in the scalp, nourishing the hair follicles and stimulates the growth of hair. The mineral silica that’s found in beetroot also makes hair super-healthy looking and glossy.
3 ways with beetroot
Beetroot, apple and grapefruit juice
- Prep time: 15 mins
- 2 servings
- 1 pack of vacuum packed natural cooked beetroot
- 2 dessert apples
- 1 peeled grapefruit
How to make
- Put through a juicer.
- Pour into glasses and serve.
Hot pink mash
- Prep time: 20 mins / To cook 15 mins
- 2 servings
- 400g mashing potatoes
- 4 sweet chilli or plain cooked beetroot
- 4 tbsp Crème Fraiche
- Salt and pepper
How to make
- Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
- While the potatoes cook, chop the beetroot into quarters.
- Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
Beetroot and vanilla cupcakes with rose butter icing
- Prep time: 45 mins plus drying time / To cook 20 mins
- Makes 12 cupcakes
For the cupcakes
- 175g caster sugar
- 175g unsalted butter
- 3 large eggs, separated
- 175g self raising flour
- 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
- 1 tbsp vanilla extract
For the icing
- 300g icing sugar
- 150g unsalted butter, slightly softened
- A few drops rose flower water, to taste
- A few drops beetroot juice, to colour
For the crystallised rose petals
- 3 organic pink roses, separated into petals
- 1 egg white
- Caster sugar (a sprinkling)
How to make
- Make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks. Lay out a piece of silicon-coated baking paper on a tray. Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray. Brush gently with egg white and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.
- When you are ready to make the cupcakes, preheat the oven to 180°C/Gas Mark 4.
- Blend together the sugar and butter until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
- In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
- Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
- To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
- Spread generously or pipe over the cooled cupcakes and top each with a rose petal.
Recipes from lovebeetroot.co.uk
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