Christmas Spice And All Things Nice

Ginger and Beetroot Carpaccio Festive Recipe

Cinnamon, cloves, star anise, nutmeg and ginger. The fragrances that stimulate our senses and says ‘the holidays are here’.

Whilst commonly enjoyed in biscuits, cakes and mulled wine, we can also enjoy these spices in a healthier way.Try adding this Ginger and Beetroot Carpaccio to the festive feast this Christmas.

Serves 4

2 large beetroot
1 bunch curled parsley
½ onion
1 cm (0.4 inches) ginger
Salt, pepper and ground cinnamon
1.8 fl oz (1⁄₅ CUP) red balsamic vinegar glacé

Peel and cut the beetroot into thin slices. Finely chop the parsley and onion. Peel and grate the ginger. Make balsamic vinegar glacé by reducing 1 litre red balsamic vinegar down to 3.5 fl oz (2⁄₅ CUP) or buy ready made.

Toss the parsley, onion and balsamic glacé with the beetroot strips in a bowl. Flavor Season with ginger,a tiny sprinkle of cinnamon, salt and pepper to taste, then serve.

Energy Tip

Ginger - We all know the ginger root for its capacity to reduce nausea and pain reducing properties. However, recent research continues to demonstrate it’s brain boosting properties and potential to protect against cognitive disease. Ginger also has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Cinnamon - Just 2 teaspoons of cinnamon provides about half the RDA of manganese, a powerful antioxidant that is crucial for brain and body health.

Beetroot - A recent study performed on 40 healthy participants showed that they performed better on cognitive tests 90 minutes after drinking 450 mL beetroot juice compared with placebo apple/blackcurrant juice, which is lower in nitrates.