Beetroot & lentil salad
I am a big fan of eating seasonal food that has been grown in the most natural way possible. Therefore, today’s star is… organic beetroot!
WHY EAT BEETROOT?
- It is packed with micronutrients, such as carotenoids (precursors to vitamin A), calcium, folic acid, manganese and vitamin C.
- Due to high iron content, beetroot can be helpful in treating anemia.
- You can eat both the root, which is sweet, and the leaves – they make a great addition to a soup if added towards the cooking or can be used in raw juices.
- Thanks to its dark purple colour, beetroot contains plenty of phytochemicals that serve antioxidant functions in the body.
- It is a rich source of glutamine, important amino acid that is needed to maintain healthy gut lining.
- Due to a high nitrogen content, beetroot is often used as blood purifier and its extracts are used by athletes and hikers who spend time on high altitude with less oxygen.
WHY EAT ORGANIC BEETROOT?
- Beetroot, as any other vegetable, gets its nutrients from the soil. In simple words, if the soil is rich and fertile, your beetroot will also be abundant of nutrients. The quality of beetroot from soil that is deprived of micro-elements due to extensive farming will be much poorer.
- Non-organic farming allows for use of pesticides, herbicides and fungicides – all of which are chemical pollutants that, when ingested, act in the body as hormonal disruptors and interfere with the body systems. Such chemicals can be stored in fat tissue for many years and contribute to tiredness, brain fog and many other chronic illnesses.
I hope that’s enough reasons to reach for this beautiful vegetable!
Now, click on the picture below to get your free copy of the recipe: