For a long time, people have been aware of the beneficial properties of beets and eat them. This wonderful root crop was known as far back as the 4th century BC. Beetroot appeared in Russia much later. It is believed that it was brought to us in the 10th century from Greece, and the Russian name "beet" comes from the Greek "beetle".
Red table beet contains many vitamins and minerals. Traditionally, only root vegetables are eaten, not paying due attention to beet leaves. However, this is wrong. The protein content in beet tops is several times higher than in beets. Beetroot leaves can be added fresh to salads, they are also used in the preparation of botvini.
The root beet of red beetroot contains about 85 percent water and 1.7 percent protein. Carbohydrates are represented in the vegetable mainly in the form of sucrose; its content in the root crop reaches 11 percent. The vegetable contains vitamins B, vitamins P and E, as well as folic, pantothenic and nicotinic acids. With the use of beets, the body receives all the necessary micro and macro elements. These are calcium, potassium, sodium, chlorine, phosphorus. These elements are especially useful for stress. Beets are also useful for metabolic disorders. It is ideal as a side dish for fish or meat.
In addition to the well-known vitamins and minerals, red beet contains betaine. This substance is not found in any other vegetable. In Latin, the name of the beet is pronounced "beta", hence the name of this unique substance. Betaine helps the body absorb protein, improves liver function.
The saponins and vitamin U that are part of the vegetable help to remove cholesterol from the body. In addition, vitamin U has anti-sclerotic and anti-allergic properties, and also promotes the healing of ulcers.
High fiber improves intestinal motility. Fiber also contributes to the active secretion of bile and digestive juices.
Over time, all kinds of harmful products accumulate in the body. It can be rotting remains of intestinal parasites, salts of heavy metals, as well as cholesterol. Pectins contained in beets help the body get rid of these harmful substances.
The content of vitamins and minerals in raw beets is much higher than in boiled root crops, but boiled beets are better absorbed. Beets are cooked without peeling under a tightly closed lid. Garnish is made from it, added to salads or roasted beet patties.
For harvesting for future use, the beets are fermented, pickled, or, finely chopped, dried. Before use, beet chips are poured with boiling water, the infusion is drained, and then again filled with hot water. After the dry beets are swollen, various dishes are prepared from it.
Beets are also used in dietetic nutrition. In diets No. 1 and No. 2 (for diseases of the stomach or ulcer of the duodenum 12, as well as for gastritis without exacerbations), beets are mashed, they recommend drinking beetroot broth; in diet No. 4 (intestinal disease), the use of boiled ground beets, borsch, juices is allowed; in diet No. 9 (diabetes mellitus), due to the high sucrose content, beet consumption is limited. In other diets, beets are used more widely. Due to the high calorie intake, beets are limited to obese patients. Also, given the high content of alkaline compounds and oxalic acid in beets , beets are not recommended for patients with phosphaturia and oxaluria.
Not only traditional borsch and vinaigrette can be made from it. Let us dwell on how to cook beet cutlets. This dish is perfect for the table during fasting.
Recipe number 1
Structure:
300 g beets
1 clove of garlic
1 small onion
2 tbsp. l semolina
salt
pepper to taste
vegetable oil semolina for breading.
Order of preparation:
Boil the beets, then cool, peel and grind on a fine grater. Finely chop the onion and garlic.
Fry onion and garlic until transparent, add beets, mix and keep on fire for 5 minutes.
Add semolina, mix. Remove the pan from the heat, cool. Form oblong sausages from the obtained beet mince, flatten them slightly, brew in semolina and fry the beet patties in vegetable oil.
Recipe number 2
Structure:
800 g beets
2 cloves of garlic
2 eggs
1 tsp salt
100 g semolina
60 ml. vegetable oil.
Order of preparation:
Boil beets or bake in the oven.
Wash and peel the beets, grate on a coarse grater. Finely chop the garlic.
Combine beets and garlic, beat eggs, add salt. Then add semolina and mix.
Leave for a while until the semolina swells.
Fry the formed beet patties in a preheated pan on each side.
Recipe number 3
500 g beets
50 gr decoys
2 eggs
Peel the beets, cut into cubes, pour a little water, so that the beets barely hide, and put to boil. It can be slightly salted. Mash the finished beets with a fork or a blender, pour in the semolina and mix. After that, allow the mass to cool to room temperature. Now take and beat the eggs in a steep foam. Then enter into the cooled mass of beets and semolina.
Form beetroot patties with a spoon and spread on a hot frying pan with butter, bake until cooked.
This recipe for beet cutlets is good for baby food, as it does not contain any sharp additives.