Beetroot gazpacho: the perfect ally for athletes and their recovery

If traditional gazpacho is an undisputed classic, beetroot gazpacho is its creative cousin: the same fresh, Mediterranean spirit, but with an intense fuchsia colour and an added bonus that goes well beyond the aesthetic. At Baixas we make it starting from our own gazpacho base, to which we add red beetroot, an ingredient increasingly valued by athletes thanks to its properties for performance and muscle recovery.

Beetroot and athletic performance: what the evidence says

Beetroot is one of the vegetables with the highest natural nitrate content. Once in the body, these nitrates are converted into nitric oxide, a molecule that promotes vasodilation and improves oxygen transport to the muscle. That is why beetroot juice and preparations have become a trend among runners, cyclists and endurance athletes: various sports science studies (among them the work of Dr. Andrew Jones, of the University of Exeter) have linked the intake of beetroot nitrates with improved effort efficiency and a slight delay in muscle fatigue.

An ally for post-workout recovery too

Beyond performance, beetroot stands out for its role in recovery after exercise:

• The increased blood flow helps eliminate the metabolic waste that builds up during effort.
• Its betalains —responsible for its distinctive colour— together with carotenoids and flavonoids, provide an antioxidant and anti-inflammatory effect that aids muscle recovery.
• It is a good source of potassium, a key electrolyte for replenishment after sweating.
• It provides iron and folic acid, two nutrients commonly found in any athlete’s diet.
• As a cold, liquid cream, it also aids hydration, something especially useful after training in the warmer months.

All of this makes our beetroot gazpacho more than just a summer treat: it is a tasty and very easy way to incorporate these benefits into the diet of anyone who trains regularly.

Ingredients of our beetroot gazpacho

• Traditional gazpacho base
• Red beetroot
• Mineral water
• Salt
• Vinegar

As with every house recipe, we don’t reveal the exact proportions: the balance between the gazpacho base and the beetroot is what makes the difference between a decent beetroot gazpacho and a truly memorable one.

Preparation

We always start from our traditional gazpacho recipe as a base, and from there:

1. We cut the beetroot into cubes.
2. We add all the ingredients along with the gazpacho base.
3. We blend until we achieve a smooth, homogeneous cream with a very distinctive deep pink colour.
4. We strain it to obtain a velvety, fibre-free texture.
5. We keep it chilled before serving.

When to have it to make the most of its benefits

• As part of the meal or dinner after training, to aid muscle recovery.
• As a light appetiser before an endurance session (running, cycling, etc.), thanks to its natural nitrate content.
• Always keep it chilled, between 4 and 6 degrees, and shake or stir it well before consuming, as it is normal for the mixture to settle when left to rest.
• Serve it in small glasses or shot glasses: as well as being practical, its colour makes it a sure hit for fun runs, sporting events or celebrations.

A different option for your events

At Baixas we make this beetroot gazpacho as part of our catering offering, following our homemade recipe. It is the perfect choice both for sporting events —fun runs, group training sessions, tournaments— and for any celebration where you want to surprise guests with an appetiser that is as healthy as it is eye-catching, without giving up the freshness of good old-fashioned gazpacho.