Wednesday, 25 January 2012

Beetroot Benefits

Beetroot by ACJ1
Beetroot since II. A.C has been present in the Mediterranean kitchens, in times of the Roman imperium was very much appreciated, where it was reckoned to be worth its own weight in silver!, in those time the leaves were consumed and the properly beetroot was used to medicinal proposes. In the c. XVI start to be consume widely in German and England and in Victorian times was very popular, when its dramatic colour brightened up salads, soups and was use also in puddings.
Today beetroot is known like a winter vegetable, but in fact their season start with some summer verities in June and finish in January. In England is easy to find beetroot field around Cambridge.
I have never been a big beetroot lover, but since I discover all the beetroot nutritional properties I really started to add beetroot in my salad but I discovered that I really like beetroot in soups and juices.

Beetroot Health benefits
Beetroot Soup with goat cheese toast, healthy and tasty
One of the earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times. And it wasn't all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.
The beetroot is rich in carbohydrates with a moderate content in Kcal (Calories in beetroot = 30kcal x 100g) making the root vegetable rich in sugar content and fibre. Even is very poor in Vitamin C and A, has considerable folates  (Vitamin B2) that hep your body to create red blood cells, and  also helping to boost stamina and make muscles work more efficiently to reducing blood pressure. Also contain Vitamin B3 good for the digestive system, the skin and central nervous system.

Beetroot is one of the most environmentally friendly crops, rarely needing treatment with pesticides. The vegetable is best suited to the cooler growing conditions found in northern Europe.
In the fresh food market you should be pick those with most intense red and firm to the tact.
Once at home keep in the fridge, preferably in a plastic bag and use between 3 weeks. Is not recommended  to freeze unless cooked. Also in the supermarket you can find already cooked organic beetroot.

The best way to eat it is cooked in salty boiling water for at least one hour and not more than two with skin. Once cool down remove the skin. In the oven the best way to cooked is with skin and wrapped in foil paper in a temperature of 150ºC for about 1 hour, until the beetroot are soft. In the oven the beetroot going to lost the red colour but are very tasty in that way. Remember that also you can buy and eat the beetroot leaves.

Three beetroot juices for stamina your day 

Photo  by FotoosVanRobin
Beetroot with carrots and orange juice - Makes a 250ml glass

You need to juice 150g beetroot (cooked) – 200g carrots – 1 orange juice plus 120g strawberries (optional). Mix with ice and serve

Beetroot, Ginger and Carrots juice

Juice 2,5cm fresh ginger with 7 carrots and 4 beetroot (cooked). Serve with ice.

Beetroot smoothie with berries

Juice 1 large beetroot preferably already cooked (about 75g), pour in a blender the juice and add 100g frozen blueberries and 100g frozen raspberries. Blend and add 2-3 ice cubes.  Serve.

Note: For a real punch feel free to use raw beetroot's.

More: Beetroot Soup


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