Hello guys! How is everything going?
We are in the beetroot week and the recipes that will be published in the next few days will be all with it as a main ingredient.
The root is in season now and it’s very good to try it.
Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar.
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
Beetroot fibre has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
Because of all this good stuff about the beetroot I have decided to show you some different ways in using it.
The first recipe that I am going to show you is beetroot carpaccio with watercress, hazelnuts, sea salt and balsamic vinegar.
- 2 medium sized beetroots
- 50 gr hazelnuts
- 1 handful of watercress
- a splash of balsamic vinegar
- a pinch of sea salt
- Cook the beetroot (boil it for 40 minutes, or just roast it in the oven for the same amount of time on 180 degrees)
- When a knife goes through it easily, it means it's ready (like a potato)
- Leave them on a side to cool down
- Using gloves - peel them (they peel of super easily)
- Now cut it in thin slices and arrange in a plate
- Sprinkle of the other ingredients on top and enjoy
This classy lunch will go very nice with a glass of red wine.
Thanks for stopping by once again – come back tomorrow for another recipe with beetroot!