Beetroot can be very tasty: Make sauces or cakes from it

With its intense red color, it stands out from all other vegetables, yet fewer people will reach for the cycle than any other vegetable.

The biggest culprit for this is the tasteless juices that our grandmothers forcibly pushed with anemic grandchildren in childhood, so they recalled that austere taste that is a little reminiscent of turnips and so incompatible with the alluringly beautiful purple hue. It was enough to mix that apple juice with some apple or carrot juice to make it much more drinkable and favorite. But they are not, so maybe that’s why there are few recipes for meals, other than the traditional salad, in which beets get a bigger role.

It deserves it because in ancient times, two thousand years ago, it was used to cure and treat malaria, influenza, blood pressure and many other diseases. Although they used only its reddish leaves, because the small root of this wild plant, which can still be found today on the shores of the Mediterranean and Black Sea, was hard and bitter, today the leaves are discarded and only cultivated succulent root is used.

Beetroot

Russians know one of the most delicious recipes with beetroot, which is borscht, a beef soup that, in addition to beetroot and beef, also enriches onions, carrots, cabbages and potatoes. But beetroot, except for the salad, can be cooked with the stew, sauteed, added spices and red wine, and served as grilled salmon or crab sauce. If you crush it with the addition of fine olive oil, acetic balsamic, salt, pepper and dill, you will get an excellent salad dressing that goes well with cooked asparagus but can enrich the salad of chicory and endive. But this is not the end of the cycle, which has its own sweet face.

In the colonial era, beetroot juice was used to color the icing on cakes and bake pink pancakes, and today gastronomists know that chocolate muffins or chocolate cake are juicier when prepared with beetroot puree. Ancient people used to use only reddish leaves of wild beetroot, and today it is unjustifiably neglected. Add the young leaves to the spring lettuce, and prepare the larger ones in the same way as spinach or chard.

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