Recipe of the Week: Vibrant Beetroot and Horseradish Hummus

Beetroot is in season right now and you’re spoilt for choice with the many varieties on offer.  With their vibrant colours, you know they’re packed with antioxidants and also a good source of iron and folic acid as well as nitrates, which can help to lower blood pressure and boost exercise performance. This fiery dip is quick and easy to make and uses red kidney beans as a base for a nutritious protein and fibre boost.  Perfect with grilled or smoked mackerel or salmon or simply serve as a dip with crudités.

There’s only a few ingredients in this Beetroot and Horseradish Hummus…

• 3 medium Beetroots, either vacuum packed or if using fresh, boiled until soft
• 1 tin red Kidney Beans, well rinsed
• 4 tablespoons hot Horseradish (more if preferred)
• Salt & Pepper to taste

NB: Retain a slice or two of beetroot as well as a couple of whole kidney beans to use as a garnish

You simply…

Whizz all the ingredients in a food processor until smooth.

Serve with cruditées such as carrot and cucumber sticks, cauliflower florets or celery.

Alternative:

Replace the horseradish with 2 tablespoons of Tahini and 1 tablespoon of Lemon juice. You can also add garlic if you wish.

Tips:

• This dip keeps for 4-5 days in the fridge but also freezes very well
• If you stain your hands with beetroot, rub a little lemon juice to remove

Nutritional Nugget:

Packed with vitamins and minerals, in particular Calcium, Potassium, iron, vitamins A and C, Beetroot had been gaining in popularity in recent times and for good reason. It’s rich vibrant colour immediately indicates powerful antioxidants and provides good fibre; it certainly should not be overlooked! Studies also show that Beetroot can have a positive effect on reducing blood pressure. One study looked at the effect of beetroot supplementation on cyclists at altitude and found an improvement in performance. Many athletes attribute their success to beetroot juice due to their nitrate content, which dilate arteries in the blood, thus increasing blood flow.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com

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