Being a runner I'm a big fan of beetroot. Why? Well, a 2011 St Louis University study found that eating cooked beetroot before a race gave runners a 41 second advantage over 5k when compared to runners given cranberry relish instead – now there's a funny stat for you!
You see, the theory goes that nitrates in beetroot are converted by the body into nitric oxide. The nitric oxide dilates blood vessels and improves oxygen delivery, giving athletes a much-needed energy boost. Beetroot is also good for keeping blood pressure low. In 2010, UK researchers revealed that the nitrate in beetroot lowers blood pressure and may help fight heart disease.
Because of its high nutritional content, beetroot is considered a super-food. It contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, protein, antioxidants and soluble fibre. It's also very delicious, offering a sweet, earthy and tender palette experience.
With all these nutritional benefits in mind, it's about time you tried my easy-to-cook beet chips recipe. It takes around 25 minutes to prepare and cook, and is guaranteed to be enjoyed by the whole family as a yummy savoury snack!
- 1 beetroot, washed and peeled
- Olive oil
- Salt and pepper to taste
1. Preheat oven to 200 degrees
2. Slice beetroot into rounds, thinly if you like crispy chips
3. Drizzle olive oil in an ovenproof baking pan
4. Add beetroot to pan and toss in oil by shaking pan or turning over with a wooden spoon or spatula
5. Spread beetroot in a single layer in pan
6. Shake in salt and black pepper
7. Add turmeric and toss beetroot until coated evenly
8. Bake in oven for 20 minutes until crispy around the edges. Cooking time may be shorter depending on how thinly the rounds are sliced.
Serve as a side with your favourite vegan burger.