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The beets are particularly rich in folate. Folate and folic acid have been found to prevent neural tube (nervous) birth defects and help against heart disease and anemia. Beets are particularly rich in folate
The beets are also high in fiber, soluble and insoluble.
Insoluble fiber helps keep your intestinal tract working well, while soluble fiber keeps your blood sugar and cholesterol levels in check. (1 cup cooked and sliced beets)
Calories 31 Protein 1.5 grams Carbohydrate 8.5 grams Dietary Fiber 1.5 grams Potassium 259 milligrams Phosphorus 32 milligramsFolate 53.2 mcg Vitamin A 58.5 International Units
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The beets can be harvested at any stage of development, from thinning to the fully mature stage, with a diameter of about 2 inches. Thinned beets are those that have been removed from the ground early, to make room for others, when the rows (furrows) are overloaded. Thinned beets can be eaten raw, including the leaves in salads or roasted. Beets are high in natural sugar content and when roasted they reduce the amount of natural sugar. Beets vary in color and shape depending on the variety. The most common Laremolacha is the one that is shaped like a red globe. There is an Italian variety that has pink and white rings when sliced. The Globo-dorado is shaped like an orange globe, then turns golden (golden yellow) when cooked. Another variety is white and another pink, etcBeets larger than3 inches in diameter are often fibrous and woody. Beet leaves have great nutritional content, but should be prepared separately. When stored, the beet leaves absorb water from the beets, reducing their flavor; and the beets become dehydrated. Leave an inch of stems on the beets and do not bruise the bulb, to conserve moisture and nutrients. After cutting off the leaves, beets can be stored well for a week in plastic bags with holes and in the refrigerator. Consume beets while they are still firm and fresh
Best time: Available as early as February their best season is the months of March, April and May. Those of these last two months are the sweetest and tastiest. The best season
Buying tips: When buying strawberries, we must take into account that they are not dull or wilted. They should be smooth and shiny and the stalks as well. Preservation: It is advisable to keep them always inside the purchase trays with the 'film' closed to reduce their dehydration. They should be placed in the upper part of the refrigerator (between 2 and 4º)
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Wash the beets carefully without breaking the shell. Breaks and cuts allow the color and nutritional value to escape. After cooking, the peel (skin) of the beet can be easily removed by rubbing. Beets are famous for their strong red pigment that stains towels, wooden kitchen boards and sinks. Don't worry about your hands. Table salt easily removes stains from your skin. Salts can be easily removed by rubbing
There are many recommendations and ideas for cooking beets. They can be microwaved, steamed, boiled, pickled, pickled, roasted or eaten raw. Because beets contain more natural sugar than starch, they are very delicious roasted in a hot oven. Roasting beets helps to concentrate the sugar rather than turning it into liquid when cooked. Roasting beets helps to concentrate the sugar rather than turning it into liquid when cooked
Beets of different sizes and colors cook at different times. Select beets of the same size to avoid burning some. Beets have been cooked when they can be easily poked with a fork. Raw beets need to be washed and grated or sliced as thinly as possible. Borscht (Russian soup) is a popular beet soup that can be served hot in the winter and cold in the summer
Roasted beets with Dijon dressing
3 pounds of beets, same size (about 2 inches or so) 4 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon Dijon mustard
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