- Vitamin donor beetroot
- Good for blood and circulation
- Benefits of digestion
Beetroot might be one of the most underrated superfoods: The tuber it has a slightly earthy taste, and when it is pickled, a sour flavor is added to it. That’s why children, but also many adults, often grimace when they smell beetroot. “But that’s a real shame, because beetroot isn’t the only thing very healthy, If prepared correctly it also tastes very tasty,” says Klaus-Wilfried Meyer of the German Chefs’ Association in Frankfurt. It is too often underestimated.
Beetroot for health: superfood for the blood
Beetroot has been around for a long time. “It has been known for around 6,000 years,” explains Tanja Dusy, a cookbook author from Munich. The round tuber, the size of a fist, probably comes from North Africa and was spread throughout Europe by the Romans. “That’s where their name comes from,” explains Dusy. “Beta” means “turnip” in Latin. That’s why it’s called Beet even often beetroot.
This tuber was already there centuries ago precious vegetables with particular healing properties known. According to home economics expert Inge Hebrank of the German Housewives’ Association in Sindelfingen, in the Middle Ages it was believed that beetroot was good for the blood due to its red color. It is now scientifically proven: beetroot contains it in abundance Folic acid, responsible for the formation of red blood cells AND. According to Dusy, 200 grams of red beetroot cover 50% of the daily requirement of folic acid.
In addition, beetroot also contains many other important substances such as Calcium, potassium, magnesium, iodine, sodium and vitamin C. “The dye also strengthens betanin, “The reason why beetroot turns red is the immune system,” explains Dusy. The tuber helps a lot, especially in the cold months Well against colds and flu-like infections. “Moreover, beetroot contains substances that… capture free radicals and so how Protection against cancer apply to.”
Beetroot: Great for blood pressure and digestion
Koch Meyer, who works as a nutritionist, cites other benefits: “It stimulates them Digestion and liver activity turned on, it works detoxifying AND lowers blood pressure.” In fact, British scientists recently demonstrated that just half a liter of beetroot juice a day significantly lowers blood pressure. Experts agree on positive effects of beetroot on the body – but the tuber can also be used with the Cancer prevention help? We addressed this question in a separate article.
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THE Preparation options This extremely healthy tuber is diverse. Raw, for example, it goes well with herring salad or with just one Raw vegetable saladt made with apples, nuts, fresh herbs and oil, says author Dusy. “Beetroot is indispensable in Russian special soup borscht”, adds housekeeping chief Hebrank. To do this, the red beetroot is grated into small pieces and lightly sautéed. “Along with the beef, cabbage and sour cream, it will be a great thing.” The characteristic feature of this red soup is that it is cooked for a long time and over low heat, so that the flavor of the individual ingredients can develop well. Finally, the borscht is refined with a little sour cream or fresh herbs such as dill and parsley.
Beetroot can also be used boiled, steamed or baked recommends Dusy. “For example, you can place them unpeeled in boiling salted water, cover them, and simmer them for 30 to 45 minutes, depending on their size.” Once the tuber is soft, the peel is removed like a potato with its skin and the turnip is eaten with salt, pepper, butter or oil. “If you want, you can also mix it with sour cream and onion and blend it all together,” says Dusy. “This is great as a side dish to fish.” Beetroot is also good with meat: «For example, I like it diced and sautéed in a pan with melted butter and thyme». This gives the beetroot an exceptional aroma.
Be careful when preparing beetroot
Beetroot stains a lot during preparation, That’s why you need to keep a few things in mind. “It’s always better to shoot Gloves when handling beets,” advises Klaus-Wilfried Meyer of the German Chefs’ Association.
If you stain your hands, lemon juice can help. Spills on white fabrics should be removed as quickly as possible warm water and soap be removed. But don’t worry: you can also handle beetroot with bare hands. After Wash your hands a couple of times the red dye is gone again.
“But above all you also need to know that beetroot loses color when cut, So it literally bleeds,” says Meyer. That’s why the tuber should only be rubbed well and not peeled before cooking. “Moreover, the root is not cut, but only twisted.” If the beetroot is placed in boiling water, it should not be period, otherwise he will bleed too.
Kitchen tip: always cook beetroot in the skin
Although beetroot is available all year round, in our latitudes it is mainly in winter ate. The beetroot season begins in autumn, at the end of September, and lasts until spring. “When buying fresh vegetables you need to make sure that the fruits have grown evenly and are not damaged,” says Gabriele Kaufmann of the Information Service for Consumer Protection, Nutrition and Agriculture. If there is still some green on the beetroot, it should be crisp and not mushy.
“Beetroot lasts about a week in the refrigerator, However, it should not be stored above two degrees, otherwise it will shrivel quickly,” says the nutritionist. Red beetroot should not be stored with vegetables or fruits that contain ethylene, as this accelerates the aging process. “These are, for example, tomatoes, apples or bananas,” explains Kaufmann.
Even when the beetroot season is over, in this country it is possible to buy the tuber pre-cooked and vacuum-packed. Whether you want this or prefer to wait for the fresh tuber at the beginning of the next season is of course up to you.
For further reading: Sprouted Potatoes: Solanine is so poisonous
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