here you can use them

Did you know that fresh beetroot leaves with all the stems are rich in calcium, iron and vitamins? Beets are relatives of spinach, so their leaves are not only edible, but also very useful.

The bright red-purple color of beets is given by substances belonging to the group of polyphenols, which are particularly powerful antioxidants that help the body fight inflammation.

Beets are rich in fiber, contain iron, calcium, vitamins A, C, B6, magnesium, manganese, copper, folic acid. When cooking, this vegetable is loved for its texture, sweet taste and color, which makes any dish extravagant. It is not for nothing that our shliborschchi is called “pink soup” abroad.

“Fresh beets are one of the most popular root vegetables. Only potatoes and carrots surpass them. Most beets are bought in the summer and December before Christmas. It is clear that traditional dishes and festive table cannot be imagined without this vegetable.

The popularity of young beet leaves is increasing as people are discovering the benefits of this green,” says Ernesta Dapkiene, Director of Communications and Image at Maximos.

The nutrients in beetroot leaves are better absorbed by the body than beetroot itself. Their leaves are especially good for digestion, improve bowel function and metabolism, and are rich in calcium, iron, vitamins A and C.

“That’s why beetroot is a vegetable that we can eat whole. Leaves in salads can replace the usual leafy vegetables, spinach, but they are perfectly combined with all other greens.

Beetroot leaves can be added to sandwiches or mixed with berries or fruit in a vitamin shake. The leaves and stems have long been used to make fresh crop soup.

The roots are beets themselves, they are raw, pickled, boiled, fried, stewed. It is important to remember that the taste of this sweet vegetable is given by salt,” says Brigita Baratinskaite, production director of the food department of the “Maxima” trade chain.

He advises to boil the beets used in various dishes for no more than 15 minutes, cut them into slices or slices and roast them for 15-20 minutes. This gives a better texture and retains more nutrients and fiber.

A colorful beet salad with carrots, Bolivian pigeon and beet leaves

This beet salad is very colorful and nutritious. For them you use super products like Bolivian pigeon seeds, avocados, spinach. Don’t forget the fresh beetroot!

For the salad you will need:

  • ½ cup washed and uncooked Bolivian pigeon peas,
  • 1 cup frozen (or other) soybeans (edamame)
  • chopped almonds or a third of pumpkin seeds,
  • 1 medium green beetroot, peeled
  • 1 peeled carrot,
  • 1 sliced ​​avocado,
  • 1 cup each of fresh baby spinach or chard and beetroot leaves.

For the sauce:

  • 3 tablespoons of apple cider vinegar,
  • 2 tablespoons lime juice
  • 2 tablespoons of olive oil,
  • 2 tablespoons of honey or agave syrup,
  • some fresh mint or coriander leaves,
  • half a teaspoon of Dijon mustard,
  • salt to taste and freshly ground black pepper.

Wash the Bolivian pigeon groats in a colander, pour 1 cup of water, bring to a boil and cook on low heat for 15 minutes, keep it in a closed pot for another 5 minutes. After draining the water, spread the crumbs with a fork and let cool.

Put soybeans in boiling water and boil for 5 minutes. Drain and set aside.

Add the almonds or pumpkin seeds to the pan and toast for about 5 minutes, stirring constantly. Allow to cool.

Grate and finely chop the beets or grate the carrots. Mix the sauce ingredients thoroughly.

In a large bowl, combine toasted almonds or pumpkin seeds, beans, beets, carrots, chopped spinach and beet greens, sliced ​​avocado, and Bolivian pigeon peas. Sprinkle with dressing, season with salt and pepper, and gently toss the salad.

Roasted Beetroot Sandwiches with Herbs and Goat Cheese

Protein and vitamins can be obtained by eating sandwiches. Here’s a healthy version of traditional sandwiches for you – mix feta cheese with Greek yogurt. A perfect French-style snack for a break between work.

You will need:

  • 2 medium beets,
  • 1/4 cup Greek yogurt (2% fat)
  • 30 g of crumbled feta cheese,
  • finely chopped mint
  • basil leaves,
  • fresh beetroot leaves,
  • spoon of olive oil,
  • 2 slices toasted bread (ideal with ciabatta).

Wrap unpeeled, washed beets in foil and bake in an oven heated to 200 degrees for about 50-60 minutes, turn over after half an hour of cooking. After cooking, leave it in the foil and let it cool a little, then dry it with a paper towel and peel it. Cut into thin slices.

Mix the yogurt, feta, greens and half a tablespoon of olive oil in a bowl. Spread the yogurt mixture on a slice of bread, add the beets and drizzle with olive oil.

Beet carpaccio with horseradish and caramelized walnuts

It’s the perfect appetizer or side dish, combining the flavors of sweet beets, caramelized crunchy nuts, soft feta and cranberries. Interesting, fresh and of course healthy.

You will need:

  • 1 medium green unpeeled beetroot,
  • quarter cup walnuts,
  • 1 teaspoon of coconut oil
  • 1 teaspoon of honey,
  • a handful of bay leaves,
  • 30 g of feta cheese.

For the sauce:

  • 2 tablespoons of olive oil,
  • 1 tablespoon balsamic vinegar,
  • 1 teaspoon Dijon mustard,
  • 1 teaspoon of honey,
  • juice of half a lemon
  • a pinch of sea salt.

Mix all sauce ingredients well. Wrap the beets in foil and bake in an oven preheated to 180 degrees for about 1 hour or until soft (you can test by sticking a toothpick or knife in the beet – it should slide out easily). Peel the cooled beetroot, cut it into the thinnest slices and put it on a plate.

Pour some chopped walnuts into a heated pan, toast for a few minutes, stirring constantly, then add coconut oil and honey, stir, heat until the liquid turns black, then turn off the heat and let the nuts cool.

Pour some of the sauce over the beetroot slices, place the turnip in the middle of the plate, sprinkle with feta and nuts – season everything with the remaining sauce.

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