Beetroot: Selection and Use in Cooking
Beets are a root vegetable with dark purple skin and a burgundy center. Due to its availability, this vegetable is quite popular in cooking, used in both savory dishes and desserts, especially during Lent due to its rich, sweet flavor and incredible color. Beets are similar in quality to spinach and Swiss chard, and have an earthy aroma and are rich in nutrients. They are also a good detoxifier.
Availability
The root vegetable grows from July to January, then from February to March, the yield declines. You can try growing this vegetable in your garden or plot; it's absolutely easy.
How to choose
During harvest season, beets should have fresh, unwilted tops; a fresh appearance indicates that the vegetable is young. Choose small beets with a firm core and a firm, undamaged skin.
How to prepare
To boil the beet whole, wash it first, trim off about 2.5 cm of the stem, and leave the root end intact. To preserve the beet's rich color and beneficial properties during cooking, the skin should be left intact. Beets can be baked in the oven, wrapped in foil, or in a lidded roasting pan with a small amount of water. Depending on the size of the beet, the dish will be ready in 1-2 hours. For boiling, prepare the beet in the same way; however, once the water has boiled, it will be ready in about an hour.
How to store
Beets can be stored in a cool, dark place for several weeks.
How to cook
For frying, you can cut the beets into pieces and sauté them in walnut oil with the addition of garlic.
You can roast the vegetable with olive oil and cumin seeds, then add a few small slices of feta cheese and cook until done.
After boiling the chopped beets in boiling water for a few minutes, drain the water and serve with olive oil or butter.
To prepare a vitamin-rich and very healthy juice, simply mix freshly squeezed beetroot juice with carrot juice in a one-to-one ratio.
We suggest you take a look recipes with beets
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