The Marvels Of Beetroot For Taste And Health Benefits!

Beetroots are usually used in a salad, given its nutritional value when eaten raw. However, there are many sweet dishes one can prepare using them. It is an ingredient, which anyone can experiment with, even at home.

Generations have vouched for Beetroot’s nutritional value for ages!

Beetroots have always been included in nutritionists’ most recommended vegetables list, although they are in the “use sparingly” category because of their high carbohydrate levels. 

Well, beetroots have the highest sugar content of all vegetables, but most people can safely eat beetroots a few times a week and their leaves in unlimited quantities.

We can enjoy not only their sweet, earthy flavor but also their powerhouse nutrients that improve our health in the following ways. 

You Must Eat Beetroot Greens Too. 

Besides containing important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron. Beet greens actually have even more iron than spinach. 

These are the reasons that beetroots are now becoming one of the best and most versatile vegetarian ingredients across the world. The master chefs of this nation are also experimenting with it home-cooks are lapping it. Traditional beetroot is considered perfect for pepping up salads but there are many more exciting ways to cook beetroot, be it savory or sweet. 

Here are some of the easy and delicious alternate preparations for beetroot for a healthy yet adorably yummy treat! 

The Fast-food Variety – Beetroot Burgers

Burgers are known to us more as binge eating than a healthy, home-cooked meal. However, beetroot patties combined with rice, dal and onions, can render a healthy and light sweet-smoky taste to your burger. Start by cooking onion in two tsp of olive oil on a medium heat. Cook for 10 minutes till it softens and caramelizes. Add beet, garlic, walnuts, raisins and paprika. Cook for another 10 minutes, stirring frequently, until beet start turning brown and the walnuts are toasted. Season the onion-beet mixture with lentils, sea salt and black pepper. 

Now blend brown rice with egg to form a puree. Add the rice mixture to the onion-lentil mixture and mix with your hands until combined. Divide the mixture into 8 portions and shape each one into a patty just under 1 inch thick. Sear it till its crisp. Serve it with whole-grain buns and a dollop of yogurt, chopped tomatoes and cucumbers. Also sprinkle some dill herb on the patty and serve with all your love! 

For Salad Lovers – Celery and Beetroot Salad

This recipe is the most easy and most common of beetroot preparations. Since Beetroot is rated very highly for its nutritional value, it is extensively eaten raw or blanched. To prepare the salad, wrap beets tightly in foil and roast until tender. In the meantime, peel celery root and cut into thick long stems. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Unwrap the roasted beets, cool it down and then peel off the skin. Cut beets also in long stem shape and toss it with the celery mixture. Let it blend for an hour. Season it with lemon juice and salt if necessary. Serve to friends and family for their appreciation. 

For The Main Course Meal – Beetroot and Mushroom Curry

Beets have increasingly become popular in restaurants; however, a comfortable home cooked curry is also possible with beets. This is an exotic beet with mushroom curry, which can be served with bakery bread or flat bread. One can also combine it with rice flavored with cumin seeds. For the curry, let a teaspoon of cumin seeds and mustard seeds sizzle in warm oil. Toss in the mushrooms and stir, the put in the beets. Add ginger, garlic, and chilly after 2 minutes. Now put in tomato sauce, 1 cup water, and salt to taste. Bring to a boil, cover and turn the heat down. Cook gently for about 40 minutes, until beets are tender. Remove from flame, let it cool. Serve with added warmth. 

The Snack Unbeatable – Beetroot Pancake with Rosemary

This dish is slow-cooked until the beet sugar caramelizes and a crunchy, sweet crust forms. It’s an off-beat, but versatile side dish, good with braised meats or grilled food. Trim beets, peel them and then grate them. 

Toss the grated beets in a bowl with rosemary, salt and pepper. Add about half cup flour and toss well. 

Heat butter till it begins to turn brown. Take the beet-flour mixture and form a round shape by pressing with spatula. Let it sizzle on medium heat on both sides until the pancake is crisp. Garnish with parsley and rosemary. Your beetroot pancakes are ready to eaten with passion. 

Above werethebeetroot recipes for a complete meal. Now go and pick up those juicy red vegetables to try a recipe of your own, and surprise your family with something different!

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