Beetroot, a food that accompanied the adventures of the ancient Greeks and Romans who already knew how it was a way not only to fill the stomach but also to heal. In fact, the Red Beet has excellent medicinal and healing properties that should not be underestimated even in modern times.
Cooked, the Red Beets they are very dark in color, almost purple, their color is so particular that they are also used to obtain a natural dye used both for other foods and for cosmetics, like lipsticks, for fabrics or for creams and sweets of high artistic pastry. Of the Beetroot what we eat are the leaves and tuber roots, typical for theirs rounded shape.
Beetroot: the plant
Call commonly Beta vulgaris, or garden beet, this plant is a biennial herbaceous, it develops heart-shaped and then small leaves green or reddish flowers. It also produces fruits, even if they are not what we eat: they look like nuts and are quite hard.
Beetroot: properties and benefits
For those perpetually tired, for those with the flu, for those suffering from constipation or hemorrhoids, Beetroot it is a recommended food, even if it is also good for those who have none of this and want to have a healthy, varied, rich and balanced diet. This root, however, in particular has the ability to improve liver function and fight urinary tract infections.
There are also ongoing studies into the power of Beetroot to counteract tumors, colon, or cardiovascular disorders, all assessments still to be made definitively, while it is certain that this food is good for those who must strengthen capillaries and improve blood circulation.
Due to its outstanding properties, the Beetroot it can cause discomfort to those suffering from gastritis because it increases the production of gastric juices, and also to those with kidney stone problems, because it is rich in oxalates. Finally, even diabetics should avoid this root given its high sugar content, especially if cooked.
It often goes without saying that by cooking a food, it can happen that its properties are reduced, and this is what happens again this time. The most important contents not to be missed by cooking the Beetroot are the vitamins of group B, including folic acid, very useful during pregnancy because it avoids defects in the development of the baby on the way.
For those who do not want to take risks to decrease the own dose of B., there is also the possibility of drinking beetroot juice, a drink that is rich in mineral salts, excellent both for replenishing the body and for helping anemics.
Between leaves and roots, raw and cooked, the recipes with beetroot are numerous and in turn we can introduce variations according to our personal tastes. One of the best ways to get the most out of this food is to avoid cooking and eat it in small pieces or grated, in a salad, with lemon juice that helps the absorption of iron.
If you really don't like them raw, boil them, enjoying them with oil and lemon, or sauté them in a pan or in the oven. If we are not very convinced we want to eat there Beetroot on its own, it can always make a condiment for a good risotto that will make us change our minds. Here is the recipe for red beetroot risotto.
If your mouth is watering, here's another recipe to fall in love with the Beetroot forever: tagliatelle with red beets.
Another advantage of this brightly colored tuber is that it contains few calories, even those on a diet, therefore, can add it to the menu drawing only positive effects. For every hectogram of Beetroot we take about 20 Kcal and many fibers that give a feeling of satiety without making us fat. It also contains a lot of water, (91%), which makes it also appreciated in low-calorie diets.
Beetroot: nutritional values
This tuber still little used in Italian cuisine, it is instead a real concentrate of beneficial substances and it is time that we all realized it by taking an example, one of the rare times that it can be said, from the menus of the northernmost countries.
In addition to soluble and insoluble fibers, useful for the intestine, mineral salts such as sodium, calcium, potassium, iron and phosphorus, and vitamins, among which A, C and those of group B stand out, are present in abundance in the Beetroot. it's over, antioxidants and flavonoids are present in considerable quantities and are used to protect the body fromaction of free radicals.
To put in the oven this tuber is in my opinion one of the best ways to eat it, if we then add the potatoes, and cook everything in foil, we will be amazed by the taste of this simple recipe. We take 800 grams of potatoes and 400 of Beetroot, two red onions and a red pepper, a little rosemary, oil and salt.
With four sheets of tinfoil we compose a foil and in the central part let's place the diced red beets mixing them with oiled hands. Then add the chopped onion and finally the diced potatoes, adding a final mixture with oil, salt and a sprig of rosemary. Closed the foil, let it cook in the oven at 180 ° C for 50 minutes, then, once opened, put it in the oven for a little longer until the vegetables take a little color. This is a excellent side dish for meat.
For those who do not want to cook but want to take advantage of the benefits of Beetroot you can get the extract for 10 euros on Amazon, non-alcoholic, in a 50ml bottle.
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