Another superfood in our collection – beetroot and its leaves. Beetroot juice is very powerful, and it is taken in small dozes, about 70 ml a day.

‘Beetroot juice during periods of psychological stress protects against cold symptoms. Preliminary evidence suggests particular benefits in asthma, which could translate into reduced asthma exacerbations due to respiratory infections.’ (Physiology & Behaviour, Volume 202, 1 April 2019, Pages 45-51)

Interesting facts about organic beetroot were concluded in this study below. ‘Although our analysis showed that both organic and conventional growing systems had similar average levels of the flavonoids kaempferol-3-O-glucoside and luteolin in the final products, the organic beetroot showed significantly higher contents of total betalains and total polyphenols, as well as higher total antioxidant capacities, when compared to the conventionally grown samples. …In view of the crucial role of the cultivar, it is therefore difficult to guarantee that organic rather than conventional beetroot in the shopping basket will result in better nutritional quality for the consumer.’ (LWT, Volume 116, December 2019, Article 108552)

We suggest this beautiful and delicious cold soup, perfect for summer and detox after festive season. You will love it!

If you want to sprout your own mung beans, it is a good idea. You can store them in the fridge at least for a week and use them in salad, soups, rice dishes, also as a snack. See Coconut Mung Beans for a method.

After-Festive-Season Detox Beetroot Soup

Ingredients:

Soup:

1 kg beetroot
80g green beet leaves
2 tbsp linseed/ Flax seeds, ground

Garnish:
Lebanese cucumbers, 2 small per 3 people
Sprouted mung beans, about 2 tbsp per person
Green chives finely chopped, about 2 tbsp per person
Fresh dill finely chopped, about 1 tbsp per person
1 small lemon
Extra-virgin olive oil. (Optional)

Method:

1. Peel beetroots and cook them in 3L of filtered water. Medium-large size beetroot requires about 50 minutes to cook. Once ready transfer them to cool down.
2. In the meantime, finely chop the leaves and simmer them in the same beetroot water for 2-3 minutes.
3. Grind linseed in a coffee grinder, if you have whole seeds, and add to the soup. Squeeze the whole lemon into the soup too, also add salt and pepper to your taste.
4. Grate beetroots on coarse side and put back into the pot. Now, the base soup is ready. Place the pot in refrigerator to cool.
5. When the soup is to be served, peel cucumbers and cut lengthwise into quarters, then dice into 5mm pieces, and save them in a dish. Finely chop the chives and dill into two separate dishes also.
6. Place into each soup plate: two tablespoons of diced cucumbers and two tablespoons of mung beans. Pour about 2-3 ladles of cold soup, and top with green herbs. Optional, one tablespoon of olive oil per serving.
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