Magic of Beetroots
known as beetroot in many areas of the world, seem to be one of those vegetables
you either love or hate. Beets, botanically-known as Beta vulgaris, are native
to the Mediterranean. Although the leaves have been eaten since before written
history, the beet root was generally used medicinally and did not become a popular
food until French chefs recognized their potential in the 1800's.
rich maroon flesh of this root vegetable is naturally sweet and nutritious. As
an added bonus, the green leafy part of the beetroot contains antioxidants such
beta-carotene and other carotenoids. This part of the beet also contains lots
of folate, iron, potassium and some vitamin C.
Root is a wonderful cleansing and nourishing tonic that builds the blood, particularly
improving the blood quality for menstruating women. It also normalizes the blood's
pH balance (reducing acidity) and purifies the blood by flushing away fatty deposits
and improving circulation.
Further supporting its role as a blood purifier,
Beet Root has been used to detoxify the liver and spleen and help to treat many
liver ailments, including jaundice, cirrhosis and other liver diseases. Some herbalists
use it to treat liver problems induced by alcoholism.
Beet Root is a great
source of natural fruit sugar that is unlike cane sugar, which must be converted
by digestive enzymes for the body to absorb it. Beet Root is already in a more
easily assimilated form and is an energy creator and source of vitality to the
human body. Beet Root is believed to be helpful in cases of hypoglycemia.
anti-cancer and anti-tumor breakthroughs have been demonstrated with the use of
Beet Root. Beetroot has for many years been used as a treatment for cancer in
Europe. Specific anti-carcinogens are bound to the red coloring matter which supposedly
helps fight against cancer and beetroot also increases the uptake of oxygen by
as much as 400 percent.
A very remarkable and successful program for reducing
and eliminating many different kinds of malignant growths was begun in the 1ate
1950s, in Hungary, by Dr. Ferenczi, who used raw, red Beet Roots, and further
clinical tests reported in the International Clinical Nutrition Review of 1986
claimed rapid tumor breakdown in lung cancer, cancer of prostate, breast and uterus
with the use of Beet Root. Apparently, Beet Root contains a tumor-inhibiting,
anti-cancerous active ingredient that some researchers think is the natural red
coloring agent, betaine, but it has not been definitively isolated. However, because
the root is non-toxic, it may be administered in unlimited quantities.
Root is believed to stimulate the bowel and has been used to relieve
Used externally, Beet Root is also considered a cleanser that removes accumulated
toxins from the body through the skin and has been used in poultices to draw poisons.
It is also said to be good for glandular swelling and sore throat.
fresh beets only if the leaf stems are still attached to insure ultimate freshness.
Avoid beets with scales or spots. Choose beets that are small and firm with deep
maroon coloring, unblemished skin, and bright green leaves with no sign of wilting.
The taproot should still be attached. Avoid large beets which have a hairy taproot.
All those tiny roots (hair) are an indication of age and toughness.
eating the leaves and stalk boiled or steam and accompany with other more flavorsome
veggies like green peppers and garlic. Or chop finely and add to quiches or stir-fries.
The Beet makes an appetizing vegetable, plain boiled, stewed, or baked and a good
pickle, and in Russia forms an appetizing soup - called Bortsch - the red root
in this case being made to exude all its juice into a rich, white stock.
gentle when washing beets. You want the thin skin to remain intact for cooking.
beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled
or otherwise cooked before eating.
beets of uniform size to promote even cooking.
retain nutrients and color, boil, bake or steam without peeling first. The skin
will easily rub off under cold running water after they are cooked.
trimming, leave at least an inch of the leaf stems attached and do not remove
the root. The stem and root are removed after cooking.
best flavor, bake beets instead of boiling or steaming.
can be eaten raw. You just need to peel it and it's ready to use. Beetroot can
add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment
to other vegies...Try:
it finely to add to other vegetables
grated beetroot with raspberry vinegar
grated beetroot, grated orange rind and orange juice
grated beetroot is great on hamburgers
when you buy fresh beetroot it will still have the leaves and stalks attached.
To cook the beetroot simply cut off the stalks but make sure you leave some of
the stalk in tact. By doing this it will help to stop the beetroot from losing
it's color when you cook it and helps to hold in the nutrients.Beetroot can be
steamed or cooked in boiling water. Cooking time can be from 20 to 50 minutes
depending on the size of the beetroot. Test the beetroot with a skewer: when it's
soft, remove it from the heat and cool it under running water - this will make
the skin easier to remove for serving.You can serve cooked beetroot:
as a hot
vegetable accompaniment to a meal; or
allow it to cool and slice it to put
on a homemade burger.
Cut into cubes and stir-fry it with some steamed cubed
potatoes and pumpkin. Add a little garlic and some diced onions - this makes a
delicious vegetable dish to serve with the rest of your meal.
a Fit and Prosperous Life!
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