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Beetroot, not to be confused with the beetroot, its relative, is a precious vegetable that is often also called red carrot, even if it doesn't sound much. Of course it is red, this is the sparkling color that makes it recognizable and with which we can enrich our recipes not only with flavor but also with color. There Beetroot it is also good for health, it has interesting properties that not everyone knows.
It is a tuber, first of all, and owes its bright red color to a pigment called betanin, also widely used by the food industry. There Beetroot, together with others, is one of those vegetables unjustly neglected and which deserve more space at the table. Let's see why and how, with some delicious recipes.
In botany this tuber is called Beta vulgaris var. turnip form rubra, belongs to the Chenopodiaceae family, it is a biennial herbaceous plant with a shape similar to that of the beet but can be recognized by a red film that covers it from top to bottom, from root to leaves also ruby and heart-shaped. There Beetroot it can reach a maximum of 20 cm, if cultivated with love, and produces flowers in spikes, each with 5 petals, in the period between July and September.
Knowing the plant, let's see why we should introduce its root in our kitchens. There Beetroot it has numerous properties that those who know about herbal medicine and phytotherapy probably already know. It has known purifying and refreshing properties linked to the abundant presence of minerals, which is why it is not recommended for those suffering from kidney stones.
On the contrary, anemics should have a great feast of Beetroot considering that revitalizes red blood cells and rebalances iron levels in the blood.
Now that comes the season of influences it is also worth mentioning the antiseptic, nourishing and restorative properties, 12 months out of 12, however, those that help digestion by stimulating gastric juices are precious. But be careful: they can cause stomach acid. If you don't want to eat the Red Turnips, you can always use them as an ingredient for capillarotropic and anti-reddening creams.
Among the most appreciated properties of the Beetroot there are also the very few calories contained: 19 per 100 grams of tuber. It is therefore definitely a low-calorie food. Consists more than 90% of water, then there is 4% carbohydrates and 2.6% fiber, the remainder is made up of proteins and, to a minimum, of fats.
Raw red turnip
Rich in mineral salts, the Turnip is a mine of potassium, iron, calcium, phosphorus and sodium, but also vitamins such as B1, B2, B3 and C. For some of these it is better to consume raw beetroot, it depends on what we need. Nek case, from raw, we can prepare them grated or in very thin slices making sure not to "waste" all the vitamins, mineral salts and fibers they contain.
It is certainly more frequent than the red turnips are offered cooked, even if raw it would be better they are generally eaten cooked, although it is preferable to eat them believe. Of course it must not become torture, that of the Red Turnip, so if we prefer not to munch it on the fly, we can bake it in the oven, toast it or brown it. Always cooking this root, the decoctions are obtained, excellent for purifying, remineralizing and digestive purposes.
Red Turnips: recipes
Associated with succulent meat dishes, it has been widely used in cooking in various countries around the world for centuries. There are even more original and delicious recipes like that of risotto with red turnips, gorgonzola and anchovies. To obtain 4 portions, you need 400 grams of rice, light vegetable broth, a couple of boiled red turnips, a hectogram of gorgonzola, 6-8 anchovies in oil, wine to deglaze, salt and pepper, a touch of Parmesan.
Throughout the Mediterranean area the Beetroot it is cultivated and is a plant native to European countries and North Africa. It is not difficult to take care of, it adapts to every type of soil and is set in the Greeks, they cultivated it as early as 420 BC, but according to some docuanche at 800 meters above sea level. It also seems that it was also appreciated in 2,000 BC.
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