Beetroot is full of medicinal and nutritious components, and if stored properly, it can survive in a cellar for 5 to 6 months. This is one of the biggest sources of health in the winter months, but be careful.

Beetroot juice cleanses the body and reduces fever. Beetroot juice lowers blood pressure up to the recommended amount, but above that, it raises it. For some, 2 dcl per day is enough (about half a small beetroot), for others 5 dcl. It is also good to know that pasteurized juice (bought or prepared for the winter) does not contain living substances, so it is less nutritious.

By the way, beetroot was already used by ancient Romans to treat fevers and constipation. Beetroot is good for the blood because of vitamin B9, iron, potassium, and folic acid. In addition, beetroot belongs among low-calorie foods and is good for weight loss diets.

A lack of folic acid (also known as vitamin B9) causes fatigue, poor memory, psychological tension, eczema, cracked lips, pale skin... It is also needed for cellular metabolism, it affects proper protein breakdown...

Beetroot regenerates the intestinal mucous membrane. The juice strengthens the immune system and stimulates the lymphatic system.

Beetroot juice can be combined with spinach and carrots, or you can prepare baked beetroot by cutting it into cubes, adding spices (thyme works especially well), wrapping everything in aluminum foil, and baking for 45 minutes at 180 degrees Celsius.

And there is one more detail we must not forget. Beetroot has the highest carbohydrate and sugar content of all vegetables. This is why a variety called sugar beet was developed from it, which is used today to produce sugar.