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What would be this winter without a salty beet? It is filled with vitamins and minerals that enhance immunity, protect against seasonal colds, but also improve the general condition of the body.
Beet fruit is an excellent source of folic acid that lowers blood pressure, prevents cardiovascular disease and is essential for the proper synthesis of DNA. Its consumption is therefore particularly recommended for pregnant women. On the other hand, the lack of this group B vitamin leads to anemia, but also to digestive disorders.
We must not forget the consumption of its green leaves, rich in iron, potassium, magnesium and vitamin C. In addition, 100 grams of beet contains only 37 calories and zero in fat, so it is recommended to people wishing to remove or maintain the weight.
Here's what you need to watch out for to get the most of his fetus.
1. Buy fees
When buying a beet, choose smaller and harder ones, and avoid those that are visibly damaged I dry. If these root vegetables are sold with foliage, pay attention to their freshnessand reach the rooms that come with a solid and crispy greenery.
2. Store the vegetables wisely
You can put fresh beet fruits in a plastic bag and keep them in the fridge for up to three weeks. Do not forget to just remove the green leaves of the root fetus because they will start to rot after two to three days.
3. Bake in the basket
It should be cooked and cooked in the bark to preserve as much nutrients as possible. On the other hand, the heat treatment of the peeled beet will turn its beautiful color into an unattractive piece of brown vegetable.
Leave two to three centimeters of stem before cooking so that the red does not "run" from the top of the fetus. You will keep the color if you sprinkle a beetroot with lemon juice, vinegar or a similar natural source of acid.
4. Peel the beet in the gloves
The red color of the beet will leave a mark on your plate and your food, but also on your hands. When you peel Be sure to wear kitchen gloves.
5. Experiment with flavors
The flowers are usually prepared in our house, sliced and spiced like a classic salad or tart for the winter. But you can also use this vegetable in many other ways. It is well suited to other root vegetables baked and served with red meat, it perfectly matches with powerful fruit flavors such as pineapple and is superbly combined with sheep cheese.
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