Beetroot recipes deserve a second chance
Beetroot? The first thing that many think about is the sour-tasting, red vegetable slices from the glass – and wave them aside. But if you give beetroot a second chance in the kitchen, you will quickly notice: Fresh beetroot – raw or cooked – tastes good wonderfully aromatic and is a real treat! Whether warm in the soup, from the oven with garlic and potatoes or as raw vegetables in a salad – its sweet, earthy note goes well with many dishes. Labskaus and borscht are real classics among beetroot recipes. Try our beetroot stew with dill and mackerel or the vegetable bags with goat cheese!
What many do not even know: The vegetables even fit in sweet recipes, for example, it makes chocolate brownies wonderfully juicy. And the beetroot leaves make a delicious salad. If you want to keep the beets longer, you can also boil down beetroot.
Beetroot – brightly colored and so healthy
Beetroot not only makes food colorful, it also ensures a healthy and nutrient-rich diet: the pigment betanin, which provides the bright red color protects cells and vessels. Betanin is also used as a food coloring, for example in strawberry ice cream or yogurt.
With only 41 calories per 100 grams, beetroot is also suitable for a low-carb diet. In addition, the aromatic tubers contain a lot Vitamin B, folic acid, potassium and iron. The freshly squeezed juice of the beets increases performance and helps against high blood pressure, which is due to the nitrates it contains. So like to drink some beet juice from time to time or mix it with other juices!
If the beets are not stored in a dark, dry and cool place, the nitrate can turn into nitrite that is harmful to health. Babies should therefore from five months at the earliest feed with beetroot. Because beetroot is also high in oxalic acid, people who develop kidney stones quickly should only eat small amounts of it.
As a winter vegetable the beetroot is used from September and March harvested. However, since beetroot can be stored for a very long time, they can be bought at the weekly market almost all year round. A real plus point for everyone who uses vegetables from the region!
This prevents beetroot from bleeding during cooking
If you want to cook beetroot, it is best to place the washed tuber whole, including the skin, in boiling water for 40 to 60 minutes. Important: First peel after cooking and only then cut off the roots and leaf roots – this prevents the tubers from "bleeding out", ie not only losing their color, but also their sap and healthy ingredients. Incidentally, beetroot is best peeled if it is quenched with cold water after cooking. If you want to save time, buy vacuum-packed beetroot – they are already pre-cooked and peeled.
In order to avoid red discolouration on the hands, one should process beetroot Wear rubber gloves. The red color can also be removed from the skin with lemon juice.
Beetroot or beetroot – which one is right?
By the way: The increasingly widespread spelling beetroot is now tolerated by the DudenBut beetroot has nothing to do with red vegetable patches. Rather, the name beetroot is derived from the Latin "beta" (turnip) – beetroot is also called beetroot. Browse through our recipes and convince yourself of the delicious turnip!