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    Super Food: Beetroot
    Super Food: Beetroot
    Super Food: Beetroot
    Ebook89 pages25 minutes

    Super Food: Beetroot

    By Bloomsbury Publishing

    ()

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    About this ebook

    Beetroot is one of our oldest domesticated crops, and one of the most healthy. From borchst to beetroot gin – delicious beetroot dishes are complemented by some truly divine beauty tips. Go pink with beetroot and henna hair dye and beetroot lip stain.

    Super Food: Beetroot includes:

    Feature spreads - covering the history of beetroot, health benefits, food colouring and how to grow your own.

    Delicious food and drink recipes - from snacks, starters. mains and desserts to borscht and beetroot gin.

    Health and beauty recipes - go pink with beetroot and henna hair dye or beetroot lipstain.

    Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateApr 20, 2017
    ISBN9781408887325
    Super Food: Beetroot

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      Book preview

      Super Food - Bloomsbury Publishing

      CONTENTS

      INTRODUCTION

      CONVERSION CHART

      RECIPES

      HISTORY OF BORSCHT

      ROMAN MEDICINE

      HEALTH & BEAUTY

      THE SUGAR BEET

      FOOD COLOURING

      GROW YOUR OWN

      INTRODUCTION

      ‘The beet is the most intense of vegetables. The radish, admittedly, is the more feverish, but the fire of the radish is a cold fire, the fire of discontent not passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.’

      Tom Robbins

      Jitterbug Perfume (2001)

      HISTORY

      Beetroot (beta vulgaris) is the domesticated descendant of wild sea beet. The oldest evidence for its domestication dates back to Neolithic times and it was undoubtedly among the first green leafy plants to be collected and eaten by humans.

      Assyrian texts tell of beetroot growing in the Hanging Gardens at Babylon, while beetroot remains dating back 5,000 years were found in excavations at Thebes. The ancient Greeks held beetroot in high esteem and included it in offerings to the sun god Apollo in his temple at Delphi, reckoning it worth its own weight in silver. Hippocrates used the leaves for binding wounds, while the Romans cultivated it for medicinal purposes – again, at this point the leaves were probably used more than the root. The Roman writer Apicius, who collated one of the first cookbooks in human history, included beetroot in recipes for stock to be used for laxative purposes. Beetroot is included in other recipes dressed with oil, vinegar and mustard, and it is assumed that the leaves were being consumed rather than the root.

      The Romans regarded beetroot as an aphrodisiac and images of beetroots are found on the walls of the brothel at Pompeii. This connotation persisted and the expression ‘to take favours in the beetroot fields’ was a term for visiting prostitutes in the early 20th century, and was reputedly still being used by Field Marshall Montgomery during the Second World War as a suggestion to his troops. There is some justification to this perception however, as beetroots contain

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