Beetroot
When most of us think of beetroot we see the dark red colour of the roots. Interestingly, these vegetables come in a range of colours from red through yellow, orange, white and even alternating red and white in cross-section.
Beets have a centuries-old culinary tradition in our country. The reason is that they are easy and efficient to grow. Boiled, fried, dried or in the form of soups, pickles or juices, they are present in our kitchen all year round.
Fans of doughnuts may feel a little disappointed but it's no secret that the filling of their favourite treat is often beetroot marmalade flavoured with rose.
Keep in mind that beets are an excellent source of B group vitamins.
Round shape varieties
Depending on the size and stage of development of the root, their properties will vary slightly. Young roots will contain more water and their flesh will be more tender and softer, so they will take less time to cook compared to large and older specimens.
Elongated shape varieties
They are very popular and homemakers often find these varieties sweeter and more versatile in the kitchen. However, this is not scientifically supported. It all depends on the size and maturity of the beet root. As with round beets, you can use them to make raw, cooked, dry and sweet dishes as well as juices and preserves.
Orange, white and yellow beets
They are aromatic, delicate in flavour. At the same time, they provide very similar nutrients to the classic version. A further advantage is that the cooking process makes it easier to keep kitchen clean. They are suitable for raw dishes as well as for soups or creams.
Beetroot sprouts
Attractive thread-like sprouts with a characteristic intense colour and sweet, mild taste will enrich your salads or garnish your sandwiches.
Nutritional value per 100g of red beet:
ENERGY VALUE
PROTEIN
FATS
CARBOHYDRATES
IRON
CALCIUM
Both cooked and raw beets contain dietary fibre, which improves intestinal peristalsis and prevents constipation. In addition, they stimulate the development of normal intestinal microflora.
Due to its content of pigments and vitamins with antioxidant and anti-inflammatory properties, beetroot reduces the oxidative stress and protects blood vessels from damage. Meanwhile, fibre helps to lower levels of bad cholesterol in the blood.
Due to the nitrates present in beetroot, it has been shown to have a beneficial effect on improving sports performance. This effect has been appreciated by athletes training in endurance sports.
Beetroots are a low-calorie product, provided they are not served with roux, flour or fat. Beetroot juice added to stock will make a delicious, light soup, while steamed beetroot served with buckwheat and a little feta cheese will make the perfect dinner dish.
Poland is the largest producer of red beet in the European Union. They can be grown all over the country. The largest productions of red beet in Poland are located in the Łódzkie, Lubelskie and Wielkopolskie Voivodships.
