Beetroot – Cooked

Also known as Chakunder. The rich flesh of this root vegetable is naturally sweet and nutritious, and adds its own touch to dishes ranging from salads to soups. The edible leaves can be prepared in the same manner as other greens. The usually deep-red roots of beet are boiled and eaten cold in a salad after adding oil and vinegar. Try combining beetroot and dill along with a vinaigrette dressing for a refreshing chilled salad.  A healthy food, beetroot is a rich source of natural sugar and contains sodium, potassium, phosphorus, chlorine, iodine, iron and various important vitamins. The high fibre content of the beetroot acts as a bulk residue, and helps improve bowel movement and prevents constipation. Naturally rich in pigments and vitamins which have antioxidant properties, beetroot helps prevent cancer.