Delicooks

Available throughout the year, it can be eaten raw, cooked or baked in cream...

This fleshy root and sweet tasting vegetable is one of the healthiest out there. It has numerous therapeutic properties that make it advisable to include in our diet.

 At first ancient culture only ate the leaves and the root was reserved for medicinal uses. That was until the Romans began to use the root in their food and the custom spread to other places. Belonging to the family Chenopodiaceous, its cultivation is common in coastal and temperate saline lands. France and Italy stand out as the main producers.

Features.

The edible root of the beet has a spherical, bulbous and fleshy look with a diameter of approximately 5 to 10 cm and a weight of 80-200 g. Depending on the variety they show different shades ranging from pink to purple, orange, brown and red. The most common is the red beet (also known as Beetroot), then fodder beet (intended for animal consumption) and sugar beet (whiter in tone and intended for the sugar industry).

Season.

This vegetable is available in markets throughout the year, although winter is the best time to enjoy the intense flavor.

How to buy.  Beet is often sold in bundles with the root, stem and leaves.  The root should look sleek and smooth in appearance, while the leaves green and tender looking.  There should be no bruising or yellow spots on either.

How to preserve. 

Beet should always be stored in the refrigerator and inside a previously pierced plastic bag. This way it will stay fresh for 2-3 weeks. Freezing is not recommended as it turns it pulpy.

In the kitchen ...

May be consumed raw, boiled or baked. Normally it is used as an ingredient in all kinds of salads, but can be eaten alone, simply dressed with a little oil, a pinch of salt and some vinegar. If you choose to cook, you should boil it unpeeled in salt water for at least an hour. Once cooked, peel and serve as a vegetable dish. Alternatively, roast in the oven until very tender. The leaves of the beet are also edible and are very rich, whether raw, blanched or steamed.

Did you know?

Beetroot is an excellent source of fiber and one of the vegetables richest in sugars (along with the carrot), as well as folic acid and vitamin C. Because of its high folate content it is recommended in the diet of pregnant women, since the action of this vitamin is important in ensuring the proper development of the fetal neural tube.