23 July, 2016
Beetroot Recipes, a CompilationPosted in : Beet root, Lists, Vegetables on by : ArchanaPotdar Tags: a Compilation, Beet root, Beetroot Recipes
There is a time in your life when you hate a certain thing like I certainly did hate Beetroots and did not want to do anything with them.Now see I am trying to make a repository of beetroot recipes. I will like to call this maturity!!
Beetroot is a nutritive a root vegetable but that does not make the leaves any less nutritive. I hope my greengrocer is reading this post of mine and will keep the leaves of the vegetable intact for us!So here is a short write-up on the beetroot that I did when I made
So here is a short write-up on the beetroot that I did when I made Beetroot Smoothie (this is where I thought of collecting the beetroot recipes ).
Thanks to the Romans for cultivating beetroots to the edible taproots and their leaves we enjoy are useful as a food colouring and as a medicinal plant. Sugar beet is an important product made from beetroot.
The beetroot is a taproot its other names are table beet, garden beet, red beet, or golden beet. Belonging to the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden.
Beetroot, especially the greens is of exceptional nutritional value. The greens are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
Beetroots have long been used for disorders of the liver as they help to stimulate the liver’s detoxification processes. The pigment responsible for the colour of the beetroot is betacyanin a powerful agent, thought to suppress the development of some types of cancer.
Beetroot is rich in fibre which helps bowel function, to lower cholesterol levels, increase the level of antioxidant enzymes in the body, as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
Beetroot has gained lot of popularity these days after some studies indicated that beetroot juice reduced blood pressure in hypertensive individuals and so may have an effect on mechanisms of cardiovascular disease.
Want to buy beetroots?
Choose firm, smooth, and a vibrant red-purple, not soft, wrinkled or dull in colour.
How can you eat beetroots?
They are eaten boiled, steamed, roasted or raw, either alone or combined with any salad vegetable. The boiled or steamed beetroots are peeled and then eaten warm with or without butter. Cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
Hard boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour. This is traditional Pennsylvania Dutch pickled beet egg.
In Poland and Ukraine, beetroot is combined with horseradish to form popular ćwikła, which is traditionally used with cold cuts and sandwiches, and to a meal consisting of meat and potatoes. In Serbia where the popular cvekla is used as a winter salad, seasoned with salt and vinegar, with meat dishes. As an addition to horseradish, it is also used to produce the “red” variety of chrain, a popular condiment in Ashkenazi Jewish, Polish, Russian and Ukrainian cuisine.
In Australia to make hamburgers beetroot is combined with fried egg and the beef patty and salad to make an Aussie burger. How can we forget the Borscht or beet soup is a popular dish in Eastern Europe?
In Indian cuisine, chopped, cooked, spiced beet is a common side dish.
The green, leafy portion of the beet is also edible. It’s similar to taste and texture to spinach and can be served boiled or steamed.
Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Beetroot wine anyone? Yes, you can make wine too from beetroots.
I just had to ask the Blogging Marathoners for their recipes and I had these amazing links. Do check them all out as my friends are amazing chefs and have a delicious way of feeding your loved ones with this healthy and colourful vegetable.
Before you get lost in the delicious world of beetroots do send me your links to your beetroot recipes I will be happy to add them all here.
For simplicity sake, I am sorting them as
Beetroot Side Dishes:
Beetroot Flat Breads:
Beetroot Rice Dishes:
Beetroot Smoothes and Shakes: