Some study's have shown that Beetroot benefits athletes with improved endurance, reduced muscle fatigue, and potential cardiovascular health benefits. It aids in quicker recovery through antioxidants, acting as a natural performance booster by improving blood flow and exercise capacity.
This recipie i would make the night before an event, it makes a nice change to standard pre race carb loading never mind the fact it looks absolutely wild.
Trust me on this if you like Beetroot you'll love this!
Serves 4
50g butter
1 onion, finely chopped
250g risotto rice
150ml white wine
1 litre vegetable stock, hot
300g pack ready-cooked beetroot
1 lemon, zested and juiced
a small bunch flat-leaf parsley, roughly chopped
125g soft goat’s cheese
a handful walnuts, toasted and chopped
Melt the butter in a deep frying pan and cook the onion with some seasoning for 10 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
Meanwhile, take 1/2 the beetroot and whizz in a small blender until smooth, and chop the remainder.
Once the rice is cooked, stir through the whizzed and chopped beetroots, lemon zest and juice, and most of the parsley. Divide between plates and top with a crumbling of goat’s cheese, the walnuts and remaining parsley.
Nutrition per serving:
Servings: 4
(Per Portion)
Calories 556
Fat 24.1g - Carbohydrate 59.9g - Protein 15.5g