Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 29

Beetroot

NUT

FREE

Its versatility makes it a great
accompaniment to roast dinners,
salads, or a feature ingredient in
dishes such as a risotto or
chocolate beetroot cake.

VEG
AN

is a deliciously
sweet root vegetable.

E

Y FRE
DAIR

The wonderful deep red color comes
from the abundance of a type of phytonutrient
called Betalains. These natural pigments have
shown to have antioxidant, anti inflammatory
and detoxification benefits on the body.
In terms of vitamins and minerals, beetroot
is rich in Folate, Manganese, Fibre,
Potassium and Vitamin C.

SALT & VINEGAR BEETROOT CHIPS
By Tara from The Nutrition Guru and The Chef
| Makes: A satisfying bowl of yum
2-3 large beetroots
2 tablespoons olive oil
2 teaspoons vinegar (apple cider vinegar is perfect).
salt

1    Preheat the oven to 360ºF/180ºC.
2    Wash beetroots well and peel.
3    Slice beetroots finely with a mandolin or very sharp knife.
The thinner the better.
4    Line a baking sheet with baking paper and drizzle with the
olive oil.
5    Lay the sliced beetroots on the tray.
6    Sprinkle with vinegar and salt.
7    Bake for 20 – 30 minutes, checking every ten minutes to
make sure the chips are not burning, they should start to
crisp up from the outside.
8    Turn the oven off and leave in the oven for at least a further
30 minutes.

NOTE:
1    Cooking times will vary greatly depending on the thickness and size of the beetroots. Be prepared to bake for an hour or longer, checking every 10 minutes.

Variations

• Omit salt if you have high blood pressure.
• Sprinkle with pepper and paprika to serve.
• Coat with finely chopped rosemary before baking.
• Serve with a dip made from natural yoghurt and lemon juice.

HEALTHY MAMA MAGAZINE
29