Redetroot is considered a real booster for health: the dark red tubers provide valuable minerals, fiber and vitamins. We can sow the prayer until June, in summer and autumn the harvest follows. We reveal what to consider when growing and using beetroot and why the tubers are so healthy. Also: Selected recipe ideas for a colorful and nutrient -rich cuisine.
Rone, edge, Rahne, red carrot, rannen, lettuce, beet, beet beet – many names, a tuber. The bulbous vegetable originally from the Mediterranean is grown in Central Europe since the late Middle Ages. What many do not know: the beetroot belongs to the same type of plant as chard, sugar beet and the turns of food grown as animal feed. All of these beet variants were bred from the same wild forerunner and today form a subspecies of the beet Beta vulgaris. Unlike your name suggests, the beetroot does not always have to be red: there are also varieties in yellow or with stripes. The leaves of the red prayers are also edible and are good in the salad or as vegetables.
How do you build beetroot?
If you want, you can simply grow the beetroot yourself. You can sow the seeds until June, preferably two to three centimeters deep in loose, humus -rich soil. In the garden you should leave 30 to 35 centimeters between the rows and up to ten centimeters between the individual seeds – only then does the plants have enough space to form large tubers. These need around three to four months to grow up, depending on the time of the sowing point, we can harvest them from July to October.
On the balcony, the beetroot usually has too little space for tubers, but can be breeded as a “baby prayer” for salad, vegetables or smoothies. Then you sow the seeds in balcony boxes and with less distance. As soon as the leaves sprout, we can harvest the first of them. You always remove the outer leaves and leave the central offspring intact. Then the plants keep running out new leaves and deliver healthy green for weeks.
Why is beetroot so valuable?
Rod contains a lot of fiber, vitamins and minerals such as iron and zinc. Iron is important for the formation of blood and thus acts against fatigue. So that the body can absorb the iron well, you can eat lemon juice with a lot of vitamin C. The prayer dye betanine strengthens the immune system, liver and bile and reduces cholesterol levels. The nitrate it contains can increase sporting performance. Root is also low in fat and calorie.
In addition, the root vegetable in the cultivation is relatively undemanding. Since beetroot is almost always regionally available and can be stored well, it is considered a particularly sustainable choice. The tubers stay in the fridge for up to four weeks.
However, caution is advised when processing the red prayer: when peeling and cutting, the tuber colors greatly. Hands and cutting board are quickly red to violet, stains in textiles are often stubborn. This is due to the plant dye Betanin, which can also dye the urine reddish after consumption. It is best to wear disposable gloves to prevent the stubborn discoloration of the hands.
Healthy recipes with beetroot
As lettuce With peach, quinoa and mozzarella, the beetroot is particularly refreshing in summer. Cook or bake the tubers until they are soft. You can do this at once the day before or for several dishes. Peel and cut two to three pray and let them cool. Then add cooked quinoa, a fresh peach and mozzarella in cubes, some sunflower oil, lemon juice, finely chopped mint, salt and pepper to taste.
Pink pasta Makes beetroot popular with children. Because the vegan dish is milder than other recipes with this vegetables. To do this, only give way to cashew nuts in hot water for around 15 minutes. Puree two cooked pray and the cashew nuts with 75 milliliters of vegetable milk, 75 milliliters vegetable broth, two clumplings, the juice of a lemon and half a teaspoon of salt. The sauce should have a creamy consistency. Serve pasta, optionally with pistachios or feta.
Beetroot is also very suitable for Oven vegetables or colorful fries. At first, wash the raw bet thoroughly. So you don’t have to peel them and can also eat the healthy shell. Then cut the tuber into columns and marinate with oil, salt, pepper and paprika powder. You can also add potatoes, onions and carrots. Then bake the red fries in the oven for around 30 minutes or 15 minutes in the hot air fryer. In addition, hummus, a Tafini yoghurt sauce or classic mayo and ketchup tastes good.
For vegetarian Carpaccio you need two pre -cooked tubers beetroot. Cut them into a wafer -thin slices with a vegetable disc. Spread the pieces on a large, flat plate. Then give roasted walnuts, goat cheese or rocket over it. Olive oil, lemon juice, honey, mustard, pepper and salt are mixed for the dressing. The carpaccio tastes with fresh bread or as a starter.
Borschtsch is a traditional warming soup from Eastern Europe. It is well suited for the end of the harvest time in autumn. To do this, they slowly steam onions, garlic, three potatoes, three carrots, 750 grams of beetroot, white cabbage and a parsnip. After 15 minutes, delete the vegetables with a vegetarian broth or meat broth and tomato paste and cook the soup on with low heat for around half an hour. Serve the Borschtsch with sour cream and dill.
