Beetroot

Beetroot affects our health in sooo many ways! Continue reading about one of our nature’s treasures.

Beetroot has come to the Central Europe from the Mediteranean and Atlantic area. First notions about beetroot consumption are 3000 years old and originate from ancient Babylonia. Only leaves were consumed there. Beetroot was also favourite delicacy for wealthy Romans. Thanks to them beetroot has been spread all over the Europe. Little by little the root started to be consumed, although it had been considered to be “only” a medicine originally.

In the Czech Republic beetroot has become infamous as a unsuccessful pickles from school canteens. During actual gastronomic boom we re-explore it and find it as a universal and tasty vegetable with very positive effects for our health.

Beetroot (among others) contains B and C vitamins, provitamin caroten (A), calcium, magnesium, potassium, sodium, silicon, iron, selenium, zinc, folic acid, valuable trace elements cesium and rubidium. The active substances are gathered in roots and, to a lesser extent, in leaves.

Beetroot consumption stregthens the body’s resistance generally. In more specific way mainly:

– Activates red blood cell production, and thus suppliying oxygen to cells. It extends the coronary arteries and strengthens the wall of the capillaries, prevents the development of the arteries and promotes the activity of the liver.
– Promotes cell growth and corrects their nuclei. It also neutralizes harmful substances in the body and promotes their secretion, especially from the brain and intestines.
– It has diuretic effects, eliminates salt out of the body.
– Encourages stomach activity and bile formation. It reduces the amount of harmful cholesterol.
– It adds elasticity and shine to your skin, hair and nails.

 

Beetroot in the kitchen

Raw
– If you want to eat raw beets, it is best to juice or grate them.

Cooked
– Boil the unpeeled beetroot in salt water until tender (remove only leaves, leave the little root). It takes about an hour and longer. Remove the beet from the water, let it cool to keep it in your hand and peel off.

Roasted
– Wrap unpeeled beetroot (with root) in aluminium foil and bake in oven heated at 200 °C (390 °F) for about 1.5 hours or more. It can be also roasted without foil.
Let it cool to keep it in your hand and peel off. You only remove the skin with your fingers, no scraper is needed.
– Sharp knife simply goes through a boiled / roasted beet.

– You can roast peeled and sliced ​​beets together with other vegetables. It is better to cut into smaller pieces, because other vegetables are tender faster.

– Beetroot desserts are more and more popular these days, especially in combination with chocolate.

Pickled
– You can pickle and ferment beets.

The leaves can be treated as spinach – steam and cook in vegetable or meat mixtures and soups or also serve as a sidedish.