Description: Belonging to the same family as chard and spinach, both the leaves and root of beetroot may be eaten – the leaves having a bitter taste whereas the root is sweet. Although they are available all year round, beets are sweetest and most tender during their peak season which is in the summer months.
Health Benefits:
1. May have anti-cancer properties
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to help suppress the development of some types of cancer including bladder cancer.
2. May lower blood pressure
Beetroot is naturally rich in compounds called nitrates, making them heart-friendly. Nitrates help to improve blood flow by relaxing the blood vessels, reducing arterial stiffness and promoting dilation which potentially lowers blood pressure. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke. Studies suggest that nitrate-rich foods, like beetroot, may also help in heart attack survival.
3. May improve exercise performance and support energy levels
Beetroot juice has also gained popularity since Paralympic gold medallist, David Weir, announced that a shot of the juice was his secret to success.
Studies support this with findings reporting that when athletes add beetroot juice to their regime it may support exercise endurance and improve performance. It also aids recovery because when muscles are in a resting state, the nitrate in beetroot helps to bring more oxygen to the muscle cells helping muscles recover more efficiently. For the rest of us, including beetroot in our diets might be the energy boost we need.
4. May improve digestive health
Beetroots are one of the richest sources of glutamine, an amino acid essential to the health and maintenance of our gut. They’re also rich in fibre, which as well as supporting bowel function helps support the environment of the gut and the beneficial bacteria that reside there.
5. Maybe anti-inflammatory
Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables. The beta-lain compounds, responsible for the root’s red colour, have been shown to have high anti-oxidant and anti-inflammatory capabilities. This means they help protect cells from damage and may be helpful in the fight against age-related conditions like heart disease and cancer.
Locations of harvest:
Time period of Harvest:
Harvest Process: Beetroot is normally ready for harvest between 75 and 90 days in summer and 100 and 120 days in winter. Due to the variable nature of beetroot and uneven spacing from multi-germ seed, harvesting generally occurs in stages. The first harvest is a thinning out process where beetroot sized between 3.0 and 4.0 cms in diameter. The majority of the beetroot can be harvested when it attains a width of 7.5cm. This can be done manually or mechanically using modified potato harvesters. The harvested yield will vary significantly as a result of climate, fertilization, disease infestation and variety planted, but average yields range between 15 and 25 tons per hectare. Some growers can achieve yields of 40 – 45 tons.
Dehydration process: After harvest, the beetroot is then dried using a dehydrator. A dehydrator is an electrical machine that removes the moisture content of beetroot. It is comprised of trays, heating elements, vents, and a fan for circulation. The dehydrator’s heating element raises the temperature inside the machine, the fan evenly circulates the heat and removes the moisture, while the trays hold the beetroot which is to be dehydrated. Once the beetroot has been dehydrated, it is then shredded into granules and compressed into the powder form.