Boost your collagen with these fantastic beetroot recipes to enjoy every evening

Incorporating beetroots into your daily routine is an excellent way to support your body’s collagen production. Beetroots are rich in antioxidants, vitamin C, and other nutrients that help improve skin elasticity, reduce inflammation, and promote a healthy glow. Here are some fantastic beetroot recipes that you can enjoy every evening to boost your collagen levels naturally.

1. Beetroot and Avocado Salad with Citrus Dressing

This refreshing salad is loaded with collagen-boosting ingredients like vitamin C-rich beetroots and healthy fats from avocado. The citrus dressing further enhances the collagen production.

Ingredients:

• 2 medium beetroots (boiled or roasted, peeled, and sliced)
• 1 ripe avocado (sliced)
• 1 handful of arugula or mixed greens
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon crushed walnuts

Directions:

1. Prepare the Salad: Arrange the sliced beetroots, avocado, and greens on a plate.
2. Make the Dressing: In a small bowl, whisk together the lemon juice, orange juice, honey, and olive oil. Season with salt and pepper.
3. Assemble: Drizzle the citrus dressing over the salad and sprinkle with crushed walnuts for extra crunch.

2. Roasted Beetroot Soup with Ginger and Coconut Milk

This creamy, flavorful soup is packed with antioxidants from beetroots and anti-inflammatory properties from ginger. Coconut milk adds a touch of creaminess while providing healthy fats to support collagen production.

Ingredients:

• 4 medium beetroots (peeled and diced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Directions:

1. Roast the Beetroots: Preheat the oven to 400°F (200°C). Toss the diced beetroots in olive oil and roast on a baking sheet for 25-30 minutes until tender.
2. Cook the Soup Base: In a pot, sauté the onion, garlic, and ginger in olive oil until softened. Add the roasted beetroots and broth. Bring to a boil, then simmer for 10 minutes.
3. Blend: Use a blender or immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
4. Serve: Garnish with fresh dill or parsley and enjoy!

3. Beetroot and Berry Smoothie