About the benefits of beets: we prepare belets from beets

For a long time people know about the useful properties of beets and eat it. This wonderful root was known in the IV century BC. Beetroot appeared much later in Russia. It is believed that it was brought to us in the 10th century from Greece, and the Russian name "beets" originated from the Greek "spekli".

Red table beet contains a lot of vitamins and trace elements. Traditionally, only root vegetables are used for food, without paying due attention to beet leaves. However, this is wrong. The protein content in the beet top is several times higher than in the beet itself. Beet leaves can be added fresh in salads, they are also used for cooking botvigny.

In the root crop of red beetroot contains about 85 percent of water and 1.7 percent of proteins. 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. When you use beets, the body receives all the necessary micro- and macro elements. This is calcium, potassium, sodium, chlorine, phosphorus. These elements are especially useful in stress. It is useful for beet and metabolic disorders. It is ideal as a garnish for fish or meat.

In addition to the widely known vitamins and trace elements, red beet contains betaine. This substance is not contained in any other vegetable. In Latin, the name of beets is pronounced "beta", hence the name of this unique substance. Betaine helps the body absorb protein, improves liver function.

Included in the vegetable saponins and vitamin U contribute to the removal of cholesterol from the body. In addition, vitamin U has anti-sclerotic and anti-allergic properties, and also promotes the healing of ulcers.

High fiber content improves intestinal motility. Also, fiber contributes to the active release of bile and digestive juices.

Over time, the body accumulates all kinds of harmful products. This can be rotting remains of intestinal parasites, salts of heavy metals, as well as cholesterol. Pectins contained in the beet helps the body get rid of these harmful substances.

The content of vitamins and trace elements in raw beets is much higher than in boiled root vegetables, but boiled beets are better absorbed. Cook the beetroot without peeling under the tightly closed lid. From it do the side dishes, add to salads or fry cutlets from beets.

For harvesting for future use, beets are sour, pickled, or, finely chopped, dried. Beet chips are filled with boiling water before use, the infusion is poured, and then refilled with hot water. After the dry beet has swelled, various dishes are prepared from it.

Beets are also used in dietary nutrition. In diets №1 and №2 (with diseases of the stomach or ulcer of the duodenum, as well as with gastritis outside of exacerbations), the beetroot is given in a grated form, it is recommended to drink beetroot broth; In the diet number 4 (bowel disease) allowed to use boiled shredded beets, borscht, juices; In diet number 9 (diabetes mellitus), because of the high content of sucrose, beet consumption is limited. In other diets, beets are used more widely. Because of the high caloric intake, beet consumption is limited to obese patients. Also, given the high content in the beet of alkaline compounds and oxalic acid, the beetroot is not recommended for patients with phosphaturia and oxaluria.

From it you can make not only traditional borscht and vinaigrette. We will dwell on how to make cutlets from beets. This dish will perfectly suit the table during the fast.

Recipe # 1

Composition:

300 g of beet

1 clove of garlic

1 small onion

2 tbsp. L. Semolina

salt

Pepper to taste

Vegetable oil semolina for breading.

Procedure:

Beet boil, then cool, clean and grind on a fine grater. Onion and garlic finely chopped.

Add the onion and garlic to the transparency, add the beets, mix and keep on the fire for 5 minutes.

Add semolina, mix. Remove the frying pan from the heat, cool it. From the resulting beet pulp to form oblong sausages, slightly flattened, zapanirovat in semolina and fry cutlets from beets in vegetable oil.

Recipe # 2

Composition:

800 g of beets

2 cloves of garlic

2 eggs

1 tsp. Salt

100 g of semolina

60 ml. Vegetable oil.

Procedure:

Beets boil or bake in the oven.

Wash and peel the beetroot, grate on a large grater. Garlic finely chopped.

Combine the beets and garlic, hammer eggs, salt. Then add the mango and mix.

Leave for a while until the mancha swells.

Formed cutlets from beet fry in a heated frying pan on each side.

Recipe # 3

500 g of beets

50 gr. Manki

2 eggs

Cut beets, cut into cubes, pour a little water, so that the beetroot barely concealed, and put it to boil. You can slightly podsolit. Wash the beetroot with a fork or blender, pour in the mango and mix. After this, allow the mixture to cool to room temperature. Now take and beat the eggs into a steep foam. Then enter into the cooled mass of beets and mango.

Form the cutlets from a beet with a spoon and lay them on a hot frying pan with butter, bake until done.

This recipe for beet cutlets is good for baby food, as it does not contain any sharp additives.