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Monday, February 22, 2010
Beetroot is seldom featured in Asian cooking...at least I don't remember seeing this in any Chinese dishes.
I do vaguely remember trying to use this in a salad once but, I didn't quite like the way it bled like an open wound making the dish look like someone just had a bloody fight over it... This is also a vegetable that is not quite readily available at our local supermarkets. The benefits of the beetroot has been gloriously lauded. It is definitely a detox superhero. Reputed to be one of the best liver-cleansing vegetables, it also helps to nourish the nervous system and brain with trace metals and folate. Betacyanin, the pigment responsible for the deep red colour of the vegetable is also a powerful antioxidant.
The more I read about the benefits of beetroot, the more I feel I should find some way to incoporate this into my diet. The easiest option is to turn to my juicer. There are no shortage of recipes for beetroot juice on the internet. The version I have picked is from my little juice book which consists of 2 other power food , the carrot and orange.
The good thing about a beetroot juice is, the natural beet sugar actually makes a pleasantly tasty drink - no dread about gulping down liquid grass.
And oh,... one more tip for friends in Singapore- you can find beetroot in Carefour , Cold Storage but the cheapest beetroot can be found..... at Little India!
So eat beetroot and be healthy!
250 g Carrot
125g Strawberries (optional)
1. Juice the carrot, beetroot and orange to get juice.
2. If using strawberries, transfer juice from (1) into processor with strawberries and blend until smooth.