The humble beetroot has long been somewhat neglected in European kitchens. Nowadays it is enjoying a revival in British high-end restaurants as the center of colorful salads and other fashionable concoctions. I even observed on TV how a famous Indian chef in London stuffed his samosas with a beetroot mixture.
This revival is well deserved. Already the ancient Romans appreciated the health properties and the sweet flavor of this brilliantly colored root. This color comes from the high iron content making it an excellent blood tonic and purifier.
Beetroot contains a lot of vitamin C, folic acid, potassium, and silica. It qualifies as a remedy for eating too much salt and lowering blood pressure. Silica aids the uptake of calcium. Large doses of this vegetable are used to treat cancer in Europe. Beetroot also increases the body’s absorption of oxygen by as much as 400 per cent.