Beetroot squash is a refreshing drink that can be enjoyed whenever you need a dose or rejuvenation. While the drink is rich in beetroot’s folate aka vitamin B9, manganese, iron, vitamin C, fibre and more, the betanin pigment in it, which gives the vegetable its colour, also reduces cardiovascular and cerebrovascular diseases, kidney and liver issues and even protects you against certain cancers, according to experts. Here’s how to prepare this healthy squash.
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Ingredients
2 beetroots
5 – 6 cloves
Sugar (As per your taste)
1 tbsp ginger juice
1 tbsp lemon juice
1 tsp tonovin essence
Preparation
Cut the beetroots into small pieces and pressure-cook them.
Wrap the cloves in a piece of cloth and add it to the pressure cooker
The beetroot will draw in the flavour of the cloves
Blend the cooked beetroots in a mixer jar
Strain them through a piece of cloth
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Melt the sugar into syrup
Add the beetroot juice to the sugar syrup
Add ginger and lemon juices
Add tonovin essence too
Allow the squash to cool down before storing them in glass bottles
Pour half a glass of squash and an equal amount of water too
Mix well to prepare the drink
Beetroot is a storehouse of magnesium, folic acid, potassium, vitamins A and C and calcium
NOTE – This article was originally published in onmanorama and can be viewed here
