This vibrant red dish of spaghetti is dyed from the freshly roasted beetroot. The leaves have been included as well, and they are nearly as good as kale chips. Try them and see if you are convert like us.
Even though the roasting takes awhile, it really is a easy dish to prepare. But please promise me you won’t use tinned beetroot, because that won’t do at all here. We were lucky to have some beetroot fresh from the garden.
Beetroot spaghetti recipe
2 roasted beetroot, with leaves
1 clove of garlic
1 Tbsp capers
spaghetti for two people
lemon juice from 1/2 lemon
salt and pepper
- Roast the beetroot in the oven with leaves. Cut into bite size pieces
- Cook spaghetti as per instructions on the back of the packet.
- Drain pasta. Cook the garlic for 2 to 3 minutes and then add capers in the pan. Stir through the beetroot and spaghetti. Squeeze over lemon juice.
- Season with salt and pepper.
I was intrigued to try Beet It – an organic beetroot juice. It comes in a 1 litre bottle or three types of shots – Organic, Sport and Ginger.
I tried the Beet It organic shot and boy did it pack a punch, but I liked it. I’m keen to try the organic beetroot juice straight up next.
Beetroots are packed with antioxidants and contain potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid.
Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure. A daily dose of 250ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks.
– Love Beetroot
The regular juice would be ideal to add to homemade fresh fruit juices such as Dr Emerson’s daily juice.
Beet It is available from independent grocers and health food stores.