This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon. Here is an article in the Wellness Times about the many health-benefits of beets, by Jacob Schor, ND, FABNO. Dr Schor recommends drinking beet juice as well as eating the richly-coloured, elegant vegetables.
©M-J de Mesterton
