How much to cook beets
Jun 21, 2018
Beetroot( Beta vulgaris L.) is a two-year-old plant of the mare family with a thick, fleshy root. Even in the IV century BC, the ancient Greek thinker Theophastus gave a specific description of the beetle, which has been growing wild since the dawn of time on the Mediterranean coastline and has long been used for food. Only leaves were used for food, they did not pay attention to the roots. To the Slavs, beetroot came from Byzantium, along with the distorted name "sfekeli", which was transformed into "beetroot".This is a very valuable food and fodder plant.100 grams of boiled beet yield 40 calories. The total amount of sugars in the roots of table beet can exceed 10%.
In the root crop, about 10 mg of vitamin C per 100 g of product, the same as in potato tubers. The beet contains vitamins B, B, PP, traces of vitamin A. It is also rich in iron. In the roots of the table beetroot there are salts of calcium, phosphorus, cobalt, which gives the red beet red color. Cobalt is involved in the synthesis of vitamin B, which produces useful microbes living in the intestine. The coloring substances of beets, having got into the human body, improve the assimilation of vitamin C. Fiber and organic acids contained in table beet, enhance peristalsis, so cooked beets and recommend consuming 100-150 grams on an empty stomach. Magnesium, available in the root, helps lower high blood pressure. In the beetroot there is an organic substance betaine, which promotes the breakdown and assimilation of food proteins and participates in the formation of choline, which increases the vital activity of the liver cells and improves its functioning, protecting it from fatty degeneration. According to the content of iodine, beets are one of the first places among all vegetables, so beetroot food is useful for patients with atherosclerosis, as well as for elderly people. The juice of raw beets is drunk as a means of improving metabolism and strengthening the body, not without reason, cosmetologists are advised to take it regularly to preserve the freshness and beauty of the face. More than in apples and carrots, there are pectin substances in the beet that suppress the activity of putrefactive intestinal bacteria, protecting a person from diseases and promoting the formation of glycogen in the body.
Ways of using
For the treatment of tonsillitis and tonsillitis folk healers advise rubbing 1 glass of beet, pour 1 tbsp.spoon of vinegar, insist juice with vinegar, squeeze and rinse your mouth, throat and swallow a little( 1-2 tablespoons).
But the most remarkable quality of table beet is that with prolonged storage and cooking, beet, unlike many vegetables, does not lose its useful properties and retains its taste, which is especially important in the winter, when many vegetables lose to some extenttheir stocks of vitamins and nutrients.
The wide and varied content of vitamins, pectins, mineral salts, carbohydrates in the dining room allows it to be used in medical nutrition. Another undoubted advantage of beets is that it uses not only rootlets, but also stems. In the spring, lettuces are made from leaves and beetroots are cooked, in summer young plants with small roots are fed to the table, and in autumn and in the winter already commodity roots.
You can cook a lot of delicious dishes from beets.
Try to cook stuffed beet. Wash and bake root crops, peel them, remove the core, fill with stuffing. For the filling you can use: 1 - minced meat with rice, 2 - apples, 3 - boiled rice with raisins or vegetables.
Put in a frying pan with butter and bake in the oven for 20 minutes. Ready beetroot pour sour cream and put for a few minutes in the oven. The beet is very useful for anemia. A popular means of treating anemia is a mixture of equal amounts of juices from beets, carrots and radishes. Such a mixture is recommended to take 1-2 tablespoons daily before meals for several months.
In a mixture with cooked and raw beets, very useful and no less delicious salads are prepared. Try to cook some of them.
1. To 100 g of raw beets add 100 g of cooked and 100 g of raw carrots( all finely chopped), add 3 tbsp.spoon green peas, 50 g finely chopped green onions, squeeze 1-2 cloves of garlic. Mix with finely chopped cucumber, season with vegetable oil and lemon juice.
2. 200 g of boiled and 100 g of raw beets grate, add 1 cup of crushed cranberries, season with sour cream and sugar to taste.
3. 2 small beets, 2 apples, 1 small radish grate and season with mayonnaise.
Beet Salad with Oranges
4 beets, 1 orange, 200 g prunes, lemon juice, 4 tbsp.spoons of mayonnaise, 2 tbsp.spoons of chopped green celery, salt.
Beetroot rub on a large grater and sprinkle with lemon juice. Prunes to steam, free from bones and finely chopped. Clean the orange, divide into slices, release from the skin. Mix beets, prunes, orange slices, add salt and mayonnaise. Stir everything, sprinkle with celeriac greens.
1 beet, 2-3 pickled cucumber, 1 leek, 1/3 cup of mayonnaise, 3 tbsp.tablespoons cream, 1 tbsp.spoon of horse radish, salt. Beetroot bake, peel and cut into strips. Just cut the pickled cucumber. Mix everything, add the finely chopped leeks. Mayonnaise mixed with cream, horseradish and salt. Dress with salad and stir.
From beet, you can prepare a vitamin drink, which is not only tasty, but also useful for lowering blood pressure.
1 kg of beets to wash, clean well, grind and put in a juicer. In the pressed juice add juice of a small lemon, 50 g of low-fat yogurt and 1 tablespoon of sugar. All mixed well, put in the refrigerator. Drink cold.
Beet with plum. Boil the beets until ready( preferably take a small dark-colored), cut into slices or circles, beautifully put in a jar, and between the rows - a plum( pre-blanched 3 minutes), add spices - cloves, lemongrass or berries, rhodiola rosea root - 5g for 1 liter of solution and pour a boiling solution - for 1 liter of water, 100 g of sugar, 20 g of salt and quickly roll.
Beets with apples can be cooked the same way as with plums, blanched apples for 5 minutes.