Beetroot – the delicious fitness kick for body and mind
Packed with vitamins, iron and antioxidants, beetroot is a real superfood! Gym Aesthetics explains to you why beetroot should be your loyal companion in autumn and why it makes you fitter, healthier and stronger as well as naturally full!
Where does beetroot come from?
The beetroot probably has its origins in the Mediterranean or North Africa and comes from the wild beet. The Romans brought them with them from there and spread them throughout Europe. Beetroot is closely related to sugar beet and Swiss chard. Fun fact: the beetroot was not red from the start; the color is the result of further processing in the 19th and 20th centuries.
Beetroot: healthy and performance-enhancing!
Cell protection: beetroot ensures optimal cell protection! The red plant pigment of the beetroot (betanin) has a strong antioxidant and anticarcinogenic effect and thus protects against cell damage or changes and inflammatory processes in the body! Betanin also supports the more effective removal of toxins from the liver.
Boost for the immune system:
Everything sniffs in autumn except you? It can work with beetroot! In addition to the positive effects of betanine, an additional large portion of vitamin C, zinc and selenium ensure that your defenses increase and protect you better against colds. In addition, the beds have a positive effect on blood pressure and prevent deposits in the vessels. Thanks to iron, B vitamins and folic acid, blood formation is boosted vigorously. In combination with plenty of fiber, the tuber also has a positive effect on your digestion.
Energy boost for muscles and brain:
Nitrate, potassium and magnesium – this trio in beet ensures that your muscles and cells are optimally supplied. The nitrate, for example, turns into nitric oxide in the body and dilates the blood vessels, which transports more oxygen and improves concentration and performance. The proof: A study by the University of Exeter showed that a study group who consumed half a liter of beetroot juice for six days achieved a 16 percent higher performance on the bicycle ergometer than the placebo group.
There are only 41 calories per 100 grams of beetroot. However, since the tuber is rich in water, fiber and vegetable protein, it keeps the blood sugar level constant and keeps you full for a long time! In addition, the nitrate in the tuber increases the energy consumption in the muscle cells. This results in more fat being burned for energy and you get leaner!
What does beetroot taste like?
As a rule, beetroot tastes slightly earthy and nutty. The tuber can be combined in many ways – with fruit in the form of oranges, apples and mangoes or something more hearty with mint, lime and feta.
Buy beetroot: what to look out for?
If you want to go straight to action at home, you can grab the precooked beetroot balls in the vacuum bag (cooling shelf) or in the glass in the supermarket. But if you don’t want to miss the preparation, make sure that size doesn’t matter with beetroot. On the contrary: the inside of larger tubers is often a bit woody. In addition, the surface should be as smooth as possible. If, on the other hand, it is wrinkled and / or covered with spots, the tuber is no longer fresh.
That tastes good: beetroot soup!
Combine the delicious taste and the fabulous effect of beetroot in one pot! Gym Aesthetics shows you how to conjure up the perfect beetroot soup in no time!
- 0.5 onion
- 0.5 clove of garlic
- 0,5 Piece (approx. 1.5 cm) of fresh ginger
- 75 g floury potatoes
- 250 g vacuumed beetroot
- 1 Tbsp olive oil
- Salt, pepper, sugar (alternative: syrup)
- 1 Teaspoon vegetable stock (instant)
- 2 Teaspoon cream of Greek yogurt (low in fat)
- 0,5 Teaspoon horseradish
- Topping as desired (e.g. cress, beetroot sprouts, pistachios)
- First, finely dice the onions, garlic and ginger. Then peel the potatoes,wash and also cut into small pieces. Drain and dice the beetroot.Tip: Wear disposable gloves, which are colored by the juice of the beetroot!
- Heat the oil in the pan. Sauté the onion, garlic and ginger for two minutes, add a little sugar and caramelize. Add the potato and beetroot cubes and fry. Then deglaze with a liter of water and stir in the broth. Season with plenty of salt and pepper. Bring everything to the boil and then simmer for 20 minutes over low heat.
- While it is simmering add the low-fat yogurt and horseradish for the topping. Prepare cress or beetroot sprouts or chop pistachios as desired.
- Remove the soup from the stove and puree with a hand blender. Season with salt, pepper and sugar and add the topping. Finished!