Extremely versatile, used both in savoury and sweet cooking, beetroot was first cultivated by the Romans for its nutritional value and medicinal purposes.
Belonging to the same family as chard and spinach, both the leaves and roots of this earthy vegetable are edible.
Otherwise known as beta vulgaris, beetroot is an incredible source of nutrients packed full of vitamins A and C, iron and calcium, as well as being a brilliant source of fibre, manganese, folic acid and potassium.
Beetroot is extremely easy to grow in any garden or allotment as it requires very little treatment in the way of pesticides. Sown in early May, beetroot is traditionally ready for harvest in sunny July but offers a lengthy season that rolls into October.
NUTRITION TIP: Blackberries and beetroot get their very deep colour from the antioxidant group of betalains. They also contain vitamin C that helps to boost the immune system.
These vibrant deep purple power balls pack an energising punch. Keep a pack of blackberries in the freezer and just take out a few when you need them.
Energy Balls & Power bites by Sara Lewis, published by Lorenz Books