Beetroot nourishes the blood, supports the liver and is heart healthy. The phytonutrients which give the characteristic strong red colour have both antioxidant and anti-inflammatory properties. This is very desirable from an anti-cancer point of view, and in-vitro studies have shown a cytotoxic effect when beetroot extract is administered to breast, pancreatic and prostate cell lines.
Beetroot can be juiced, grated raw and added to salads, or baked in the oven with olive oil, apple and garlic. Here it is transformed into a dip that can be spread onto crackers or served on the side.
2 medium sized beetroots, peeled and chopped
1 medium red onion, peeled and chopped
1 clove of garlic, peeled
35g sunflower seeds
2 tbsp olive oil
2 tbsp tahini
Juice of half a lemon
1 tsp mustard
1 tsp cumin
1. Place all the ingredients in a food processor. Switch on and mix until the ingredients are well blended.
2. Store in a glass jar for up to 3 days and use generously.
You can find more recipes in Jenny's new book Eat to OUTSMART Cancer
Or you can join her at our next cooking workshop Manchester on Saturday 10th October. For more details and to buy tickets please click here