Today is about a winter vegetable, which is unfortunately not very popular to my best knowledge and conscience. There is hardly a person who can not recognize her on the weekly market. It looks like a normal beet, but has an exceptionally highly saturated magenta color. I agree! The article today deals with her majesty – the beetroots and her health and culinary qualities.
It is time to get to know the advantages of the red beds
The beetroot or beetroot comes from the Mediterranean and was brought to Central and Western Europe by the Romans. In Germany the beetroot is a typical winter vegetables. Mangold and sugar beet are related to the red beds. All three are generally refreshed in July and August. In Switzerland, in Austria and Beyern one knows the red vegetables under the names Rande or Rahner. Most commonly the tuber is used raw or cooked, but also the leaves are used in many cases.
The heavily dyed vegetables are good for bile and liver
The typical color and particular shape of the red beds are immediately recognizable
Heart and blood vessels also benefit from healthy vegetables
The bright red color of the vegetable is due to the high concentration of betanine, which is why the plant has been used for a while as a food color. In addition, the beet red stimulates the function of the liver cells and keeps the bile healthy. This in turn ensures a perfect metabolism and good excretion.
The heart and the blood vessels are kept in shape by the consumption of the red beds. By the qualities of the red beds the blood pressure is regulated and the mood improves. Blood-binding properties are also prescribed for the red beds, due to their abundant iron content. Folic acid donates the red turnip as well and is especially recommended to pregnant women.
Like many vegetable varieties, the beetroot is also harvested in August
The beetroots spread grief in the dark months and increases the good mood
The tuber of the beds is rich in iron and folic acid
The tuber of the red beds is more often offered as a whole plant on the market, although both are suitable for consumption. The red tuber can be processed for salad together with carrots and apples. Fresh juices, combined with celery, liven the body, especially in the dark and cold months. With boiled potatoes we know the beetroot as a side dish for smoked salmon and herring fillets. In the Russian delicatessen, glasses are sold with borscht – a very typical one for Central and Eastern Europe vegetable soup, which contains red beetroots. Gazpacho also tastes good from red beds and must be tried.
Many dessert recipes are increasingly combined with beetroot, but we write about it in the second part of this article!
Until a good time!
Fresh vegetable juices can not be missed in autumn and winter
The beetroot juice invigorates and cleanses the body
The juice of the red beds has a blood-binding effect
Simple, healthy and original, the gazpacho is made from the red vegetables
Smoked salmon or Parma ham – for the light dinner always fits also the red beds