Ingredient Name: Beetroot, red beet, garden beet, or beet
Traditional Chinese Name: 紅菜頭 (hóng cài tóu)
What is this?
- A dark, red root that brings a rich, bright red color to your soup
- The texture of the beetroot (when boiled in soup) is similar to that of the white radish and takes awhile to soften relative to other rooty veggies (carrots and potatoes)
- Be sure to select beetroots that are firm in texture with a vibrant colour (not squishy or soft feeling) – this means they are fresh!
- This root brings a mild and sweet taste to the soup that is awesome!
How do I prepare it?
- Cut off the top (or the leaves) as I don’t use it in my soups
- You can treat this like any other root (ie: carrot, potatoes)
- Rinse under warm water to wash away the dirt and remove the skin by peeling or slicing away
- Slice or chop into edible sizes (as the beet doesn’t dissolve or soften as quickly as carrots or potatoes)
Where can I buy this?
- Most supermarkets will carry this
What is the cost?
- In Hong Kong, 1 root (as pictured above) costs around $22 HKD (which is pretty expensive for a veggie!) at the wet mart
- The beetroot provides an excellent source of folate, manganese, potassium and iron
- Excellent in supporting blood supplement and helps lower blood pressure (because the beetroot contains nitrates which help open the blood vessels and helps with circulation)
- They are also packed with Vitamins and antioxidants
- Beetroots are also a great source of fibre, so it can be definitely eaten like a meal as part of your soup
- Consumption of beetroot may turn your urine or stool slightly reddish, there is nothing to fear in this as it is harmless. Just let it pass through your system.
- The colour of the beetroot will stain your hands, so either wear gloves or use some lemon juice to help remove