CONNECTIONS to HEALTH

Beetroot Beetroot has one of the highest sugar contents of any vegetable, but its calorie content is relatively low. It is a good source of folic acid, beta-carotenes and potassium. When cooked the mineral content increases in availability. The leaves are rich in calcium and iron and can be used in much the same way as spinach. Its juice is cleansing and toning to the digestive system. Salad of Beetroot with roasted parsnips and sweet potato 250gm cooked beetroot, peeled and chopped 220gm sweet potatoes, peeled and chopped 200gm parsnips, peeled and chopped 1 red onion peeled and sliced 2 tbsp olive oil Sea salt and black pepper Place the sweet potatoes and parsnips in a baking tray and coat with olive oil. Roast in preheated oven at Gas mark7, 210 degrees C, 450 degrees F for 45 minutes, until the vegetables are soft. Once cool, place them in a salad bowl with the beetroot, season and serve.

© The Ishta Centre, 26 Kings Avenue, Stone, Staffordshire, ST15 8HD