Did you know in 19th Century Victorian England, women used beet juice to add a red shine to their hair? And the craziest thing is people are still trying to do this today! If you’re one of those people and want to give it a go, here’s a video you can follow.
Beetroot is a versatile ingredient, and not one most of us include in our meals, unless it is in a salad or a fancy or millennial burger. Beetroot is in fact a root vegetable and shares the same family as spinach. Usually beetroots are purple, and they tend to be eaten raw but it should be known they can be cooked or pickled. If this takes your fancy and you’re already putting on your shoes and glad rags to head to the supermarket to buy some, make sure you pick fresh beetroots with their greens (leaves) attached and looking fresh for good quality beetroots. And if you buy an overload of beetroots, don’t worry, simply cook them and freeze – this won’t affect the flavour and feel of them. I don’t recommend doing this with raw ones as they get that dreaded mush feeling.
Benefits:
Good source of potassium, manganese and iron
Good source of vitamin C
Beetroot juice helps cleanse the liver
Can potentially suppress the development of certain cancers thanks to a powerful agent called betacynanin. Betacynanin is a natural red pigment that possesses antioxidant properties that are beneficial in preventing cardiovascular diseases and cancer
Helps to reduce blood pressure