Healthy Recipe of the Week: Beetroot, Carrot and Chickpea Pittas with Spicy Yogurt

Beetroot is another power vegetable that is good for the heart. As a matter of fact, it is already popular back in the Roman times when it was used to cure constipation, fever, wounds and some skin problems. Beetroots, whether red, yellow, white or stripy, are packed with potassium, iron, magnesium, vitamins A, B6 and C, carbohydrates, protein, folic acid, soluble fibre, nitrate and antioxidant.

In a 2010 research conducted in United Kingdom, it was revealed that the special ingredient that helps lower blood pressure is nitrate. When drinking beetroot juice, the blood pressure is lowered within 24 hours. But aside from being a good cure to BP issues, beetroot is also good for the brain and can even help lower the risk of dementia. While the juice works to lower your blood pressure, it also increases the blood flow to the brain at the same time, which helps fight the progression of dementia.

With that, the healthy recipe we prepared for you this week is Beetroot, Carrot and Chickpea Pittas with Spicy Yogurt.

Ingredients for this healthy recipe:

• 1 beetroot (cooked and grated)
• 200 grams of chickpeas (cooked, drained and rinsed)
• 2 wholemeal of pitta breads (large)
• 1 small carrot (grated)
• 2 tablespoon of Greek yogurt (zero per cent fat)
• 1 teaspoon of harissa
• Some mint leaves

Preparation of this healthy recipe:

1.  Cut the pittas in half.
2. Mix the carrot, beetroot, chickpeas and mint in a large bowl. Don’t forget to put seasoning.
3. Put the yogurt into a bowl, or just twirl the harissa into it. Spread the yogurt with harissa in pitta breads. Fill the pitta with beetroot mixture. You can eat it straight away, or wrap it up ready for lunch.
4. It would be good to serve this recipe with your favourite healthy shake.

This healthy recipe is also great as a snack.