Beetroot is my latest passion; I can't get enough of it. I've always eaten Beetroot, but now I'm obsessed.
When I recently had high blood pressure, I looked on 'the net' for naturally lowering foods, and top of every list was Beetroot.
This pre-cooked, vacuum packed, Beetroot is perfect for me. No long cooking process, it's quite cheap, and it's prepared in exactly the same way that one would at home. I open the pack, slice one or two roots, and sprinkle with sweetened Raspberry Vinegar; it's that simple. I must say, my daily lunchtime dose is awaited with genuine eagerness. It is simply delicious; and my blood pressure is remaining low.
Beetroot recipes are few and far between. I do occasionally put a lump in with my Humus, simply for the colour, but otherwise it tends to go in salads. If I was growing my own Beetroot I might roast a few, but usually it's eaten from a vacuum pack.
With the amount I've eaten recently, I've now run out of Raspberry Vinegar, so I've had to make more.
Luckily there was a small bag of Tayberries in the freezer. Mix with clear vinegar and some sugar, leave for a few hours, then strain into a bottle. Voila! Splashed on your sliced Beetroot it's a partnership made in heaven.