Beets are one of the treasures of the vegetable world. These easy methods will help you enjoy this vegetable more whether you love them or hate them.
Beets, often known as beetroot, are a colourful and versatile kind of vegetable. Their earthy flavour and scent are well-known. Beets not only offer a splash of colour to your meal but are also loaded with nutrients such important vitamins, minerals, and plant compounds, many of which have therapeutic benefits. In addition, they taste great and are simple to incorporate into your diet in a variety of foods, including roasted beets, hummus, fries, and salads.
Round, hard, red, and small in size, beets are a type of underground vegetable that emerges moist and smudged with dirt. They have a slight earthy flavour that is pleasant and sweet, reminiscent of the dampness of a garden after a downpour. They also taste a little bit like soil. With stronger flavours like cheese or lemon, its earthy sweetness pairs beautifully.
A beet's paper-thin skin must first be removed before eating. Even when it's still fresh, you can remove it (getting your fingers stained red in the process; beets stain everything). As an alternative, you might roast the beets gently until they are succulently tender, then use a paper towel to massage the skins off.
In addition to being healthy, beets are also wonderfully tasty and simple to include in your diet. They may be juiced, roasted, steamed, or pickled. mn Even better, you may eat them raw, grated or thinly sliced. If at all possible, choose beets that feel weighty for their size and still have their fresh, unwilted green leafy tips. It is best to avoid boiling beets if you want to maximise their nitrate content because dietary nitrates are water-soluble.
Here are some tasty and unique methods to increase your intake of beets:
Raw: Beets are delicious when eaten raw. Slice them up and serve them with a sprinkle of salt and lemon juice. Enjoy its deliciousness.
Beets and cheese: A classic and simple prepartion. Roast or bake the beets should until they are soft and juicy. Goat cheese and sour greens work well with them. Hazelnuts make everything better, so add some.
Salad: Beets go well with other salad essentials. Try them in a grain salad with barley and feta or in a classy dinner salad with onions and horseradish cream. Beets that have been grated give colour and flavour to coleslaw and other salads.
Pickled: Pickled beets are simply wonderful. Beets' earthy undertones are complemented by the sweet and tart vinegar. Make a fast batch of beet pickles to keep in the fridge.
Desserts: Some amazing delicacies, including beet ice cream and cakes, have beets with their smoky, earthy sweetness as a secret ingredient.
Dip: Greek yoghurt, fresh garlic, and beets combine to create a tasty, nutritious, and eye-catching dip.
Juice: Fresh beetroot juice is usually preferable to store-bought varieties, which can often have a lot of added sugar and only have a tiny amount of beets. The freshly prepared juice, if taken regularly, can do wonders for your health.
Leaves: Fresh beet leaves can be prepared and eaten in the same ways as spinach.
Roasted or Baked: Beetroots should be wedged and tossed with a little olive oil, salt, pepper, and any additional herbs or spices you choose. Once they are soft, bake them in a 400°F (205°C) oven for 15 to 20 minutes.
They can enhance your athletic performance, promote the health of your brain, heart, and digestive system, be a fantastic supplement to a balanced diet, assist reduce inflammation, and perhaps even slow the growth of cancer cells. Best of all, with the above mentioned options adding beets to diet is simple and delicious.