Are you big on beetroot?
I have to admit, I have never really actively sought out this fresh root vegetable at the supermarket before now.
We used to enjoy a home delivery of pre-selected organic fruit and vegetables couriered to our door and you can bet that weekly, it was our dusty little fresh beetroot that was left rolling about in that box long after the surrounding contents had been heartily consumed. Sometimes we managed to cook it with success (and really enjoyed it when we did), and other times, it was just a tough little lonely vegetable sadly left to rot.
The reality is, in its natural state beetroot is rather ugly, certainly dirty to handle and messy when cut and in my mind, it just didn't have a lot going for it. (Apart from the taste, which is lovely.)
That was, until we welcomed Love Beets into our lives...
Imagine the joys and versatility of juicy baby beetroots which have been peeled, cooked fresh and then vacuum packed without salt, sugar or additives (unlike its over-processed tinned relative). Did I mention they are packed and presented in the most gorgeous little attractive jute baggies too?
Time for me to rethink this tasty treat without any of my prior prejudices.
Baby Beets are an Australian family owned and operated business and very new to supermarkets, having arrived as recently as February this year. This is beetroot made convenient without any processing beyond the peeling and cooking stage: 100% beetroot, 100% natural.
Beetroot is a very trendy ingredient lately and is frequently making appearances as a feature in many gourmet recipes. It goes especially well with chocolate and can find itself at home in cakes, brownies, smoothies, dips and pizzas. It's never been more accessible and easier to use thanks to Love Beets.
I chose to make and share this salad recipe using Love Beets as a key ingredient. It's easy to prepare and would go very well alongside roast beef and is equally as enjoyable as a stand-alone dish.
1 - 2, 250gm packs of Baby Beets sliced into quarters (depending on how large you'd like your salad)
1 small punnet of yellow or red mini tomatoes (slice some for looks and leave some whole)
Assortment of salad leaves
1/3 of a cup of chopped fresh parsley
200-300gms of reduced fat fetta (I think the reduced fat has a better flavour)
1-4 tablespoons of pure olive oil (to taste)
2 tablespoons of balsamic vinegar
1 teaspoon of sea salt flakes or to taste.
Salad seeds (sunflower and sesame seeds roasted in tamarind give a nice crunchy texture - optional)
Arrange the salad leaves on the base of an attractive plate or shallow bowl
Add your beetroot quarters and tomatoes
Top with crumbed fetta, parsley and sprinkle with the balsamic / oil dressing and flaked sea salt and seeds to serve.
|Quick to prepare and so easy with these chunky little no-mess beetroots|
Baby Beets are available in major supermarkets and greengrocers and retail for $3 per 250gm pack (RRP).
There are a range of Baby Beets to choose from which apart from the natural variety include a gourmet flavour-infused beetroot selection.
Beetroots are hailed as a super food and contain antioxidants, carotenoids and flavonoids which may help to reduce cholesterol in the bloodstream.
Beetroot contains high levels of folate, silica and nitrates as well as fibre which can aid health in so many ways.
Fat free, low in calories and an excellent choice to keep blood sugar levels stable.
To learn more about the benefits of Love Beets and find their range near you visit their website here.
*I was sent Baby Beets to try. All opinions expressed are my own.
Do you have a problem with natural beetroot like me?
Do you have a fruit or vegetable which you always overlook as you think it's too much work to prepare?