A glass of beetroot juice a day can help keep fatigue at bay.
Origin
Beetroot, known scientifically as beta vulgaris, is a plant from the Chenopodiaceae family. The first records of their use by humans date back to ancient Greece, and monks were largely responsible for their spread across Europe. Beetroot cultivation witnessed an explosion between the 17th and 18th centuries when it was discovered that they could be used to extract sugar. In Italy, beetroot was cultivated from the late 17th century particularly in the Po Valley and in the provinces of Ferrara, Ravenna, Mantova and Rovigo.
Cookit
Beetroot is mainly found precooked (as it takes a huge amount of time to cook). But it can also be eaten raw. Due to its sweet taste, beetroot is an excellent side dish to savory and sour recipes. For example, it is great with blue cheese. In Eastern European countries, beetroot is the main ingredient of a soup known as Borscht. This soup is usually enriched with beef or pork and served with sour cream and dill. Thanks to its bright colour it can be used as a natural “dye” for fresh pasta and gnocchi and also as a filling for ravioli.
Did you know that
Beetroot has incredible cleansing and detoxifying properties: its fibers act as a “brush” to clean the intestinal tract. In its juice there is a substance called betaine which binds with toxins and thus helps the body get rid of them. In addition, it is rich in minerals, and therefore it is highly recommended to eat beetroot on hot, sticky days.
