Beetroot is such a funny thing, don’t you think. In my mind it’s quite an old fashioned vegetable, does that make any sense? I know sometimes I don’t make sense but hey ho. I have been attempting to introduce it into my slightly babyish palette as it’s so so good for us.


Beetroots, apart from looking so so fabulous inside, are a fantastic source of nitrates, which can help to keep blood pressure in check and are also involved in keeping the blood vessels healthy with improved blood flow. The fabulous deep purple colour comes from plant chemicals called Betalains. These have antioxidant and anti-inflammatory properties and can be found in the flesh and skin of beetroots which are especially rich in them. This can have a fantastic effect on holding the ageing at bay – woohoo, always a winner. Beetroot is also a great source of vitamins and minerals, including folate, iron, manganese and potassium which we can all do with a good dose of.


So the educational stuff done, let’s just get on with getting more beets into our daily diets. Why not try during the warmer times of the year to whack it into your juices and of course in the cooler times, it can be popped into the oven and just served as a side or give this a go – BEETROOT FALAFEL. Especially good for the novice beetroot munchers like me and possibly you.

Let me know what you think, they really are super simple.



Serves – 4

Prep Time:

Cook Time:


2 Raw Beetroot, Peeled and Cut Into Wedges

1 tbsp Coconut Oil, Melted or Olive Oil

1 tbsp Balsamic Vinegar

2 x 400g Tins Chickpeas, Drained and Rinsed

3 – 4 Garlic Cloves, To Taste, Crushed

1 Small Red Onion, Peeled

2 tbsp Tahini, Plus Extra To Serve

2 tsp Ground Cumin

1 tsp Ground Coriander

1/2 – 1 tsp Chilli Powder, To Taste

A Squeeze of Lemon Juice

Salt and Ground Black Pepper

Green Leaf Salad, To Serve



  1. Preheat the oven to 180°C/ 160°C fan oven/Gas mark 4.
  2. Put the beetroot in a roasting tin and drizzle over the oil and balsamic vinegar. Season with salt and pepper.
  3. Roast the beetroot for 30-40 mins, until tender.
  4. Put the beetroot into a food processor and add the remaining ingredients, then whiz it to a moist paste.
  5. Form the paste into golf-ball sized balls, or flat patties, and put them onto a baking tray.
  6. Cook them in the oven for 20-25 minutes. They will be a bit squidgy but let them cool and they’ll firm up.
  7. Once cooked, serve them on a bed of leafy greens and drizzle them with some tahini.