The Revival of Beetroot

Beetroot has been on the back-burner for a while now, but, according to Waverley Hills’ chef, Francois du Toit, it’s undergoing a revival.

It’s not hard to see why, as it’s easily available all year round, extremely tasty and high in immune-boosting vitamin C – perfect for the upcoming cold season.

So other than the fact that it’s red and a vegetable, what do we know about it?

Here are 5 interesting facts you probably didn’t know about beetroot:

  • Water used to boil beetroot can be used to treat dandruff.
  • We all know that the Americans and Russians didn’t get along all that well during the cold war, but both countries were obsessed with space – so much so that they actually worked together on the well-documented Apollo-Soyuz Test Project. In 1975, the Apollo Command Module connected to a Soviet Soyuz in space, and, to celebrate the occasion, the Russians served beetroot soup.
  • It’s much better to buy beetroot with the leaves still attached, because you basically get a two for one deal. The greens can be sauteed with garlic, olive oil and a dash of red pepper.
  • Beetroots can be stored in a fridge for up to 3 weeks.
  • Studies have concluded that beetroot consumption increases stamina and reduces blood pressure.

Here are a few of our favourite beetroot recipes

Beetroot Tarte Tatin with Horseradish Cream

Beetroot Tarte Tatin

Beetroot, Olive Oil & Honey Cake

A fairly useful veggie, we’re sure you’ll agree. But don’t take our word for it. Watch below as chef Francois du Toit reveals how much can be done with beetroots.