Beetroot is a native of southern Europe and grows well throughout New Zealand. Beetroot can be roasted, which brings out its sweetness, boiled, steamed or grated and eaten raw. Roasted beetroot quarters served with horseradish cream and finely grated lemon rind is delicious on the side of a meal, as is grated carrot and beetroot salad with feta, walnuts and a splash of cider vinegar. Traditionally, beetroot was used for headaches, constipation, liver complaints (especially jaundice), dysentery, skin conditions, kidney stones and anaemia. Athletes often find that drinking freshly squeezed beetroot juice before a workout improves performance for this reason.

Source: Otago Daily Times April 16, 2019 15:22 UTC