Clevedon Herbs & Produce

Wow, can’t believe we are almost at the end of March!  We have had a very busy start to the year!

For the last couple of weeks we have been seeding 100 buckets of beetroot a week as it is in such demand.  Did you know that we grow the beetroot in 10 litre buckets!  We also do the same with the radishes and turnips.  It makes thinning, weed control and harvesting so much easier.

We have had a number of people ask us how we cook beetroot.  Well here is the recipe we have been using for years…

Cut the leaves off the bulb leaving about 2cm of steam on the bulb.  Boil the beetroot whole (do not peel or cut the bulb before cooking as it will make the colour ‘bleed’ into the water).  When soft and slightly cooled you should be able to peel the outer layer off with your fingers.  Chop of any stem still attached to the top of the bulb and any stray root at the bottom.  Slice beetroot and put in a bowl.  1/4 cover the beetroot with malt vinegar and then top up with water until the beetroot is covered.  Add 1-2 teaspoons of sugar.  Less if you like more of a sharp flavour.  Serve.

We eat beetroot this way right through summer in salads, on hamburgers, with cous cous and many other dishes.

Delicious!

Many of our customers did not know that you can also eat the beetroot leaves.  Many people boil or steam the leaves like spinach.  Also yummy raw in a salad.  We have a few customers that even juice the leaves!

Here is what Wikipedia says about the health benefits of beetroot.  We did not realise it was this good for you!!!

Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, andbetaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration ofhomocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B₆ and B₁₂ to carry out this function.^[2]

Additionally, several preliminary studies on both rats and humans have shown betaine may protect against liver disease, particularly the build up of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes, among other causes. The nutrient also helps individuals with hypochlorhydria, a condition causing abnormally low levels of stomach acid, by increasing stomach acidity.^[2]

Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. The reduction was more pronounced after three to four hours, and was measurable up to 24 hours after drinking the juice. The effect is attributed to the high nitrate content of the beetroot. The study correlated high nitrate concentrations in the blood following ingestion of the beetroot juice and the drop in blood pressure. Dietary nitrate, such as that found in the beetroot, is thought to be a source for the biological messenger nitric oxide, which is used by the endothelium to signal smooth muscle, triggering it to relax. This induces vasodilation and increased blood flow.^[3]

Other studies have found the positive effects beetroot juice can have on human exercise and performances. In studies conducted by the Exeter University, scientists found cyclists who drank a half-litre of beetroot juice several hours before setting off were able to ride up to 20 per cent longer than those who drank a placebo blackcurrant juice.