Beet are a root vegetable that can be
Depending on the variety.
The beet is rounded and hard, the skin is smooth and waxy, the flavour is rich sweet and earthy.
Small and young beets are more tender than the large ones. Over 1,50 cm are more tender than the large ones.
Beets are best cooked primarily. Raw beets can be consumed grated. The leaves are also edible.
Prepping and Cooking:
Scrub the beets (quite well)
Do not peel or cut the taproot.
To cook or boil steam, roast.
You have to trim the tops and bottoms and slip off the skin. (You may want to wear gloves to avoid any stains)
Use cooked beets in salads or as a side dish.
You can also try puree them or even use them in soups.
When mixing with other foods, the best is to add them last ( Colour often bleeds into the other foods).
Goes with: Herbs, spices.
Flavous as balsamic, vinegar, brown sugar, maple syrup, butter, chives, dill, lemon, parsley, tarragon and thyme.
Foods: Apple, bacon, cucumbers, eggs, goat cheese, oranges, pecans, shallots, sour cream, walnuts.
Low fat and sodium.
Good source of folate and magnesium.
Provides potassium and vitamin C.
Contains betacynanins, antioxidants that may help protect against cancer and heart disease.
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