Recipies with beet
|Beet and Boursault Velouté||Easy||149.1||Saveurs du Monde|
|Beet Chips||Easy||43.1||Zinfandel||Saveurs du Monde|
|Beet Chutney||Easy||63.6||Merlot||Saveurs du Monde|
|Beet, Apple and Carrot Juice – Beet It!||46.7||Saveurs du Monde|
|Bortsch, Ukrainian Beet Soup||Easy||21.5||Zinfandel||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Origin: the descendant of a wild species from the Mediterranean basin and Asia.
Etymology: from the Latin beta. A biennial plant of the Chenopodiaciae family, grown for its plump taproot.
Beets are commonly divided into three types: sugar beets, fodder beets (used as animal feed) and the red beets used for food. Long neglected, beets have become increasingly and successfully revived.
Round, flat or long, red or streaked with white or yellow, beets vary from one region to another. The beet is categorized with other root vegetables, including the carrot and turnip. The root can be round, flat or long, with its color ranging from red, red streaked with white, to yellow, etc.
Its red color comes from betacyanin, a pigment of the anthocyanin family.
Sugar Beet (B. vulgaris v. altissima)
How different things would be without the discovery in the 19th century of the sugar beet, responsible for half of all today’s refined sugar! The root, rich in sucrose, is used primarily for sugar production, and to a lesser extent for distilling. The sugar beet should not be confused with the common garden beet (Beta vulgaris var. conditiva). Did you know that the sugar beet’s diffusion was in large part due to Napoleon? He gave France the chance to replace sugar cane – which was no longer arriving in French ports because of the war with England and the continental blockade – by offering no less than 100,000 acres of land to whoever would undertake the cultivation of sugar beets, while also committing a million francs towards industrialists’ research.
Nutritional values per 100 g
Calories: 47; carbohydrates: 10.51 g; fat: 0.15 g; water: 84.94 g; protein: 3.27 g; fiber: 4.58 g.
Rich in calcium, iron, magnesium, potassium, calcium, vitamins B and C, beta-carotene and folic acid.
Avoid buying beets with slightly wrinkled skin, a sign that they are starting to dry out.
Smaller roots are more tender - avoid any larger than about 2 1/2” in diameter as they may have tough, woody cores.
Did you know that yellow beets won’t stain your plates?
For a striking visual effect, choose the pink chioggia. When cut, it reveals wonderful rings of color that turn paler when cooked. Early, with a delicate flavor, it requires less cooking time than most other varieties.
Beets will keep for a long time in a cold room or refrigerator once the leaves have been cut off at the collar level.
Wash beets carefully to remove all traces of soil. If you’re boiling them, do not peel before cooking.
Steaming: allow about 30 minutes for medium beets.
Boiling: allow 40 minutes to an hour, depending on size.
Roasting: wrap them individually in foil; place them in the oven for 1 to 3 hours depending on the size (cook slowly at 275° F).
Beets are done once they are very tender. The skins will come off easily just by pulling on them, with no need for a knife or vegetable peeler.
Cook beets in boiling water; cut into sticks and sauté in butter with a drizzle of honey and a handful of cranberries. A nice accompaniment to grilled fish.
Cooked beets are good paired with lamb’s lettuce, young spinach shoots or generally any salad greens. In Nordic countries, they’re often combined with pickled herring, sweet-sour pickles or apples.
1. Cook the beets (2 to 2 1/2 lb.) for 30 to 40 minutes in boiling water; drain and let cool; peel and cut into cubes;
2. in a large saucepan, combine 4 sliced apples, 2 thinly sliced onions, 2 cloves of garlic, 1 tsp. crushed red pepper, 1 cinnamon stick, 2 tsp. salt, 1 tsp. pepper, 4 cloves and 2 cups apple cider vinegar; bring to a boil and let simmer 15 minutes;
3. add the beets, ½ cup sugar and 1/3 cup raisins; continue cooking for 15 minutes more;
4. immediately put into hot sterilized jars.
Celery Beet Salad
1. Cut the celery and cooked beets into round slices.
2. Add shallots, salt, pepper, grape seed oil and lemon juice. Mix together.
Yellow Beet Salad
1. Cook 1 large yellow beet “en papillote” (i.e., wrapped in aluminum foil) in the oven with a clove of garlic and a sprig of fresh savory for about 1 hour, or until tender.
2. When the beet has cooled, peel it carefully and slice into thin matchsticks.
3. Slice 2 green apples as thinly as possible and finely chop some chives on the diagonal.
4. In a large bowl, combine the beets, apples, chives and some toasted hazelnuts.
Dressing: 6 tbsp. cider vinegar, 6 tbsp. hazelnut oil, salt and freshly ground pepper.
Beets have the most healthful benefits when eaten raw. They stimulate the appetite and are good sources of energy, are beneficial to the kidneys, and fight flu, constipation and anemia. Anti-carcinogenic properties are even attributed to them. Though low in fat, beets are very high in sugar and are therefore not recommended for diabetics.
Beets are high in beta carotene and have a laxative effect, making them an ideal vegetable for intestinal cleansing.
N.B. MSComm has gathered this information from preventative and natural medicine and from the popular traditions of various countries for your information and enjoyment, but MSComm declines all responsibility as to its use and does not intend that it be used as a substitute for conventional medicine.