Beetroots have a very long, very in-depth history that begins with use in ancient times, dating back to the time of the Third Dynasty (or the third millennium BC), and even before that. The earliest use of beetroots were very different to the beetroots we know today. Instead, these roots were similar to a carrot – long and thin- whereas the modern round beetroot we have today didn’t actually appear until the 16th /17th in Europe.
In Victorian times, beetroot was primarily used to bring colour to the otherwise colourless diet, and it didn’t take long before the industrial revolution began to make beetroots more available by allowing for easier preservation and preparation of the vegetable. Because of how easy beetroot was to preserve and prepare, beetroot was one of the most accessible (pickled) vegetables after the Second World War.
Beetroots are a brilliant source of vitamins (B6, C, folate), minerals (magnesium, manganese, copper, potassium, iron) and fibre. Packed with goodness, the veggie is associated with numerous health benefits that range from improving athletic performance, to anti-aging and preventing multiple health conditions such as cardiovascular problems, stroke, and even cataracts!
This superfood is most commonly eaten raw, picked, boiled, or cooked and is a great addition to most meals. Shredding raw beetroot and mixing it with other veggies is great in salads, and there are amazing recipes from all around the world that include beetroot as a staple. Dips, juices, and even as part of a roast or adding them into your baking are all great ways to increase your beetroot intake. You could even try making homemade chips with them!!