Beet: more color and health in your diet

Rich in nutrients, the beet is prominent among the vegetables with greater antioxidant power, the one that fights free radicals and gives a forcinha against diseases and aging.

Among the substances beneficial to the organism found in this plant is nitrate, important for keeping the heart and circulation always up to date.

It does not stop there! This root is an abundant source of micronutrients such as vitamins A, K, B1, B2, B5, B6 and B9 (folate); vitamins C and E, calcium, potassium, iron, copper, manganese and magnesium.

Curiosities and tips about beet

There are three main types of sugar beet: sugar, PureFit Keto Canada which, as the name says, is used for sugar production; the forage, perfect to serve as animal feed; and the table beet, consumed by us.

And it is about this variety present in our table that we can differentiate the plant according to its shape and color of the pulp. Look:

Yellow (or Golden): less common, has the pulp of that color.
White: has pigments that give color to the pulp.
Chata do Egipto: is an elliptical beet with flat base, widely accepted by the Brazilian consumer.
Itapuã: the first one developed with national seed has extremely green foliage.
Round: it has a ball-shaped root and a red pulp or with white and red rings.
Long Red: Its shape is elongated. It is successful in restaurants, because it allows a greater number of slices of the same size.

Do you know how to pick and conserve the beet?

Give preference to beets with medium or small leaves – they are usually softer and tastier, and are preserved for longer.

The condition of the leaves does not reflect the quality of the root. But they concentrate a lot of nutrients and, of course, they can also be consumed. Therefore, avoid pale and wilted leaves.

As for the shell, the ideal is that they do not have spots or cracks. Already the root, must be firm. A spongy consistency indicates that the beet is old and fibrous.

In a cool place, the root can be stored for up to seven days; in the refrigerator for 15 days. Before placing it in the refrigerator, if it is on a branch, remove the leaves and cut close to the stalks, as they “pull” the water out of the root, leaving it dry.

And store the sheets separately, in a plastic bag, for a few days, because they spoil quickly, even in mild temperatures. The tip is!

As for the beet freeze, it works best when it is cooked, cut into cubes or slices. Its raw version, in the thawing stage, is soft.

Another option to ensure the plant for longer is its dehydration, whose process is better than other vegetables. Dry, it can be stored for a good period.

If you can not keep your beet stock, keep an eye on her crop in Brazil, which runs from August to February, with the lowest prices being achieved by the end of the year.

Beet preparation tips

Cook the beet with the peel. PureFit Keto Diet conserves its properties better and still prevents its “ink” from staining the pan.
Give more color and nutrients to the starter by serving raw beets, peeled and grated in the salads.
Enjoy the leaves of the root by sautéing them in olive oil and garlic or adding them to soups of vegetables and broths.
Prepare a beet soup that is Eastern European tradition. Called bortscht, based on beef broth with tomatoes, potatoes and onions.
Add beets cooked and cut into cubes and season with parsley and garlic. Add a spoonful of sour cream while serving.

Make mouth water? I’ll bet! So hurry to the kitchen and prepare your favorite beetroot recipe. Enjoy your food!

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