Feel the beet!






Whether you roast it whole, blend into a classic soup or drink as juice like the Olympians do – beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants which is why it has been given super food status!

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up or juiced and enjoyed in the same way as spinach.

Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes.

Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells.

Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

Know for its antioxidant, anti-inflammatory and detoxification benefits. Beetroot juice can be considered the emperor of all energisers, shown to increase stamina, boost brain power and even lower blood pressure. So how can we enjoy this superfood? Liz Earle’s ‘Strawberries on the Beat’ juice is a sure fire hit with adults and kids alike – we promise!


8-10 strawberries

1 beetroot

1 handful of mint leaves


Simply juice all of the ingredients and mix together. Pour over ice and serve with a whole strawberry. Delicious!


This recipe along with many other favourites of ours can be found in Liz Earle’s book; Juice.