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Monday, March 21, 2011


The beet (Beta vulgaris) is most excellent identified in its numerous cultivated varieties, the largely well identified of which is the purple root vegetable identified as the beetroot or backyard beet. The beet has a long history of encouragement stretching back to the agree with millennium BC. The place in the ground was probably domestic somewhere along the Mediterranean, whence it was anon expand to Babylonia by the 8th century BC and as far east as saucers by 850 AD. Beets are used in support of their detoxifying properties and are a unlimited source of folate, which is so essential in support of healthy fetal development and in support of a healthy cardiovascular approach. No other vegetable can match the claret intensity of the beet. Lore has it to facilitate beets are proficient in support of your blood, plainly and figuratively. So while they take a little generation to cook, they're certainly worth it. Beetroot can be peeled, steamed, and it follows that eaten kindhearted with butter as a delicacy; cooked, pickled, and it follows that eaten cold as a condiment; or peeled, tattered cold and damp, and it follows that eaten as a salad. Pickled beets are a traditional food of the American South. It is furthermore mutual in Australia and New Zealand in support of pickled beetroot to be served on a hamburger.

Nutrition Information for Beets:
The following nutrition information is for one serving of beets. That would be about one cup of sliced beets, or 136 grams. This general information is for any variety of raw beets.
  • Water: 119.11 g
  • Calories: 58
  • Protein: 2.19 g
  • Carbohydrates: 13.00 g
  • Fiber: 3.8 g
  • Sugars: 9.19 g
  • Total Fat: 0.23 g
  • Saturated Fat: 0.037 g
  • Monounsaturated Fat: 0.045 g
  • Polyunsaturated Fat: 0.083 g
  • Cholesterol: 0 mg
  • Calcium: 22 mg
  • Iron: 1.09 mg
  • Magnesium: 31 mg
  • Phosphorus: 54 mg
  • Potassium: 442 mg
  • Sodium: 106 mg
  • Zinc: 0.48 mg
  • Vitamin C: 6.7 mg
  • Thiamin: 0.042 mg
  • Riboflavin: 0.054 mg
  • Niacin: 0.454 mg
  • Pantothenic Acid: 0.211 mg
  • Vitamin B6: 0.091 mg
  • Vitamin B12: 0 mcg
  • Folate: 148 mcg
  • Vitamin A: 45 IU
  • Vitamin E: 0.05 mg
  • Vitamin K: 0.3 mcg
  • Phytosterols: 34 mg
  • beta Carotene: 27 mcg
  • beta Cryptoxanthin: 0 mcg
  • Lycopene: 0 mcg
  • Lutein and Zeaxanthin: 0 mcg

Cook Instructions:
  1. Wash the beets and trim the ends off before cooking.
  2. Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.
  3. If boiling, cook the beets for 20 to 30 minutes, or until tender.
  4. If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.
  5. Match beets with orange (juice and zest), ginger or both.
  6. Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.
  7. Keep the beet greens - you can cook and eat these like any other slightly bitter greens (see "How to Cook Greens" in the Relate eHows).
  8. If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.

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