Beetroot Is The Root You Can't Beat

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Monali Pattanaik
Jul 29, 2019   •  0 views

Beetroot- many of us use this vegetable in a salad or put in very less quantity in our stir-fries.

But most of us don't like it because of its raw taste or won't put it in our food due to spoiling the dish colour as beetroot leaves it's red colour in the whole dish, unlike most vegetable.

Let's know a bit history of beetroot. It was cultivated by Romans first. But by the 19th century, it became popular because of the sweetness in it. Many believed that it can be converted into pink sugar for regular use.

Major beetroot producing states are the USA, Poland, Russia, France and Germany.

Europe was also a beet lover country who used to love as a soup due to natural vibrant colour.

Beetroot is rich in calcium, iron and vitamin A and C. It also contains a great amount of folic acid, fibre, manganese and potassium. The leaves in contrast to beetroot on its head are no less and should not be ignored. They are excellent to be eaten in sales after blanching or just cooking it up as a green leafy vegetable or like spinach.

Some of the benefits of beetroot are :

  • They help to increase white blood cells, which cells in eliminating abnormal cell formation.

  • It contains a high amount of antioxidants.

  • It is an excellent source of glutamine, an amino acid which is good for intestine.

  • Beetroot is effective in treating hypertension or high blood pressure when consumed as a juice.

  • Due to being rich in nitrate, it reduces the risk of heart problems.

  • Betacynin in beetroot helps fight cancer.

How to store beetroot for a week?

  1. Buy beetroot which are firm and green leaves attached to them are still green and look fresh.

  2. See that there no spoilage on its outer skin and they are not dry or wrinkled.

  3. For storing in fridge remove the leaves from its head and cut the head slicing it.

  4. Cover it in brown paper bags in the fridge, it will stay fresh for 7- 10 days this way.

While cooking beetroot never cook it on high flame or till they become mushy. Just cook till the raw smell disappears and crush is retained.

Pro tip:

If your hands get stained with beetroot pink colour, rub some lemon juice on your hands and wash with mild soap. The colour will fade away.

So next time you go to store see the pinkish vegetable, extend your arm to it and grace your shopping basket with it.

Research some recipes of beetroot and relish them, you will definitely like it!

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