These photos look a bit like a déjà vu, or perhaps somewhat like a game of spot the differences with regards to the photos in this beetroot salad. In theory, if it were the game, I think now I’m supposed to write upside down on the bottom of the page – fortunately for you guys I haven’t mastered how to program that – the fact that this salad has parsley instead of mint.
On a more serious note, I’m making this post in participation of Priya’s Diabetic Friendly Food Week. By the way, one of the things I’ve learnt from Priya is that the Blue Circle is the symbol for diabetes.
I would recommend this beetroot, parsley and shallot salad as a side dish for diabetes. Beetroot can sometimes be a questioned food with regards to diabetes. Priya recommends it as one of the ingredients you can add to desserts to help use less amounts of other sweeteners.
Beetroot does have carbs, some of which are sugars. Beetroot does, however, have a low glycemic count, and plenty of vitamins, so some beetroot once in a while is fine for diabetics.
Before continuing with the recipe, I would like to very briefly explain about sugars and carbohydrates. We do need sugars, and therefore carbohydrates in our diet, but in a balanced and proper way. I’m sure diabetics – and their nurses – are the people that understand this balance best.
What is commonly known as sugar is actually units – or double units – of glucose or other naturally occurring sugar types such as frutose (from fruits) or lactose (from milk). These are the “bad sugars”. These are what we call readily used sugars. When we eat them, our bodies can use them as energy immediately. If we don’t use them up, they transform into fat and get stored into our fatty cells. If a diabetic has too much sugar in their blood stream and not enough insulin at that moment, the sugar will build up in their blood and cannot go into the cells to be used as energy. This is what is known as high blood sugar levels.
Carbohydrates are long chains of sugars, literally meaning they are lots of units of sugar linked together as if in a long chain. The good thing about them is that our bodies need to break up the links one by one in order to use up the sugars. This means that the energy giving effect will be slow and long-lasting throughout the day. We can use up the sugars as they are slowly broken up and released. This is why long chain carbohydrates are better for us.
Beetroot has a little bit of sugars and more carbohydrates. But the “good ones”. So some beetroot in moderation is OK.
1 handful parsley
1 tiny pinch salt
1/2 teaspoon olive oil
Cut the first three ingredients into pieces and put into a large bowl. Add a pinch of salt and some olive oil. Mix. Store in the fridge for at least half an hour to let the flavours mix together more.
Note: I buy ready boiled beetroot as it’s rather hard to find fresh beetroot around where I live.
Thank you for reading!