Aside from the usual concoction of fantastic minerals and vitamins that any item of real food contains, beetroot is strong in anti-oxidants, known to reduce blood pressure and lower the risk of stroke and heart disease.
Beetroot also contains silica, which reduces the risk of osteoporosis. Strong in iron, it boosts the blood and reduces fatigue, and some recent studies have shown that the nitric acid content assists in the slowing of brain degeneration.
I used pickled beetroot, cut in half, half again and half yet again, tossed in a little olive oil in a frying pan.
Turn the warm beetroot out onto a plate of salad greens, sliced chicory in my case (that's endive in some regions) and dot a few cubes of feta in amongst.
Garnish with half a boiled egg, a little sea salt and some freshly ground black pepper.
Delicious!
We had this as a starter - it could easily be beefed up with the addition of some meat or oily fish.
