Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. It is a great source of nutrients, such as vitamin c, fiber, iron, potassium, manganese, and folate (vitamin B9).
Because of its high content of inorganic nitrates, betanin, and vulgaxanthin, we can find that beets have been linked to many health benefits, such as lower blood pressure, improved blood flow, and increase exercise performance.
Ginger is also a health wonder, it contains Gingerol, a very powerful medicinal substance, which is known for reducing pain and soreness in muscles, as well as anti-inflammatory effect, which helps with rheumatoid arthritis, and osteoarthritis.
But beets and ginger is not only a healthy combination but delicious and easy to digest. And, on this occasion, I bring you an easy and quick recipe for beets and ginger cream.
- 2 tablespoons olive oil
- 1 piece of ginger root (4-6 oz)
- 6 large red beets, peeled and cut into 1/4-inch pieces
- 4 cups vegetable stock, divided
- 4 cups low-fat cream
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Peel the beets and ginger using gloves (or you will end up with stained hands from the beet’s juice). Cut them in 1-inch pieces, put them in a pan with 2 cups of the vegetable stock, and simmer at low heat.
- Once the beets are completely cooked (approximately 20 minutes), put them in the blender with the rest of the vegetable stock and purée them.
- In a large pan, heat the olive oil over medium heat, add the mix from the blender, bring it to a boil, and simmer at low heat for another 5 minutes, stirring often.
- Stir in the low-fat cream, salt, and pepper. Garnish with parsley, mint, or julienned beets and serve with bread, if desired. Enjoy!