How to make preservative-free beetroot powder and its lesser-known benefits

Beetroot, also known as beet or chukandar, is a root vegetable that is celebrated for its deep red color and numerous health benefits. Rich in essential nutrients like iron, folate, potassium, vitamin C, and antioxidants, beetroot is known to boost stamina, improve blood circulation, and support heart and liver health. Its high nitrate content helps lower blood pressure and enhance athletic performance as well. While we know the art of consuming raw or boiled beetroot, have you ever thought of beetroot powder? Let us learn the art of making it and also read its science-backed, lesser-known benefits.

Take 3–4 fresh, medium-sized beetroots, wash and peel them. Cut them into thin slices and then spread them on a clean cotton cloth or tray. Cover with a thin mesh and sun-dry for 2–3 days until crisp. Once they are fully dried and crisp, grind the beetroot slices in a mixer or spice grinder into a fine powder. Store the powder in an airtight glass jar in a cool, dry place. This powder can be used within 3–4 months. It can be used in smoothies and juices and one can also use the powder in cakes, muffins, and pancakes. One can also mix into rotis or pasta dough for colorful, nutritious meals. It can also be used for tea or latte mix. Blend with hot water or milk for a nutritious beetroot latte.

According to a research from 2021, nitrates in beetroot powder may improve athletic performance and lower muscle soreness after certain exercises.

A 2020 review suggests beets contain bioactive compounds that may improve gastrointestinal health, modulate gut microbiota, and stimulate the metabolism and growth of probiotics.

According to researchers, dietary nitrate from beetroot may play a role in lowering blood pressure. However, factors like age and gender can also affect how well beetroot works to lower blood pressure.

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