Beetroot
Belonging to the same family as chard and spinach, both the leaves and root can be eaten - the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
Nutritional value
- Energy 43 kcal
- Carbohydrates 10 g
- Fat 0.2 g
- Protein 1.6 g
- a
- b9
- b3
- c
- d
- Na
- Ca
- Mg
- P
- K
Special Recipe
Leek and Cannellini Bean Soup
1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
1/2 tablespoon Veg Mixed Spice
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese
- PeelIn a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
- Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
- Add the cannellini beans and simmer for another 2 minutes.
- Add 1/2 tablespoon of Veg Mixed Spice and boil for another 3 minutes.
- Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.