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Harvest your beetroot
If you planted beetroot seeds or seedlings in winter you should have a garden full of mature bulbs now.  Beetroot takes 8 - 10 weeks to grow to maturity.
Beetroot's nutritional benefits
Nature gives us clues to the health properties of her beautiful food.
Beetroots with their dark red juices are particularly beneficial for our blood.
The unique pigment antioxidants in beetroot as well as in its leaves offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects.
Did you know that
  • drinking 250ml beetroot juice per day will lower your blood pressure by 7%?
  • drinking beetroot juice before exercising will enable you to exercise 16% longer? 
Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
Beetroot leaves are of exceptional nutritional value so don't discard them.  They are rich in calcium and vitamins A and C and have more iron than spinach. They can be added raw to vegetable juices and green smoothies, or cooked up and enjoyed in the same way as spinach.
Here are a couple of our favourite beetroot recipes.

VV Raw Vitality Beetroot Dip
  • 1 cup grated fresh beetroot
  • 2 tbs chopped red onion
  • small bunch of parsley
  • juice of half a lemon
  • 1 tbs sunflower seeds
  • 1 tbs pumpkin seeds
  • quarter cup olive oil
  • 1 tbs unhulled tahini
  • 1 tbs apple cider or spiced vinegar
  • 1 tsp freshly grated nutmeg
  • half tsp freshly grated ginger or 1 tsp ginger powder
  • half tsp salt
  • half tsp freshly ground black pepper
Put everything into a blender (Vitamix is best) and blend until pureed.
Serve with crackers or crusty bread.
Or be adventurous, thin the dip with a little more olive oil and lemon juice, and serve it over hot pasta accompanied by some sauteed zucchini logs.

Roger's Beetroot and Veggie Pizza
Ingredients for 2 people:
  • 1 medium (9 inch) pizza base of your choice (we love using Lavash bread)
  • 1 tbs pizza sauce
  • 1 carrot, grated
  • half a fresh beetroot, grated
  • half a zucchini, grated
  • 2 tbs matured cheese, grated
  • your favourite chopped fresh veggies (we like capsicum, corn, beans, onion and tomatoes)
  • any other pizza toppings you love (fresh chilies, black olives, bocconcini, cubes of fetta cheese, sundried tomatoes)
  • chopped garlic
  • fresh chilli, sliced thinly
  • chopped fresh herbs (thyme, rosemary, oregano, basil)
  • Put the pizza base on an over tray and spread over the pizza sauce
  • Mix together the grated carrot, beetroot and zucchini with salt and pepper, then heap it up high on the pizza base (it will reduce by a third when it cooks). 
  • Sprinkle over some grated cheese, then drop on your favourite fresh veggies, and pizza toppings. 
  • Sprinkle over some chopped garlic and fresh herbs, sprinkle lightly with salt, pepper and fresh chilli then drizzle with some olive oil.
  • Place in a hot over (430C) and cook for 15 - 20 minutes. 
  • Remove from the oven and allow to sit for a few minutes then serve with a Greek Salad.
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