We consume the tasty BEETROOT (beetroot) that the earth gives us as a vegetable that provides us with folic acid, vitamin C, potassium, phosphorus and other nutrients such as vitamins B1, B2, B3, B6 and minerals such as iron and iodine that also eating them raw provides us with an anti-inflammatory power.

We can eat it raw, grated, very thin slices, in small pieces, prepare a delicious juice, desserts, creams, sauces, an endless number of recipes to enjoy!

Remember to use all this food, taking advantage of every last bit or shell, which is where it has the most nutrients and in the process we make our kitchen SUSTAINABLE.

Here are two ideas for using all the beets:

If you are going to use it in chopped or grated salad, you pour them into water and leave them submerged in water for a few minutes and then separate the beets from the water. Drain the beets and let them dry and they will be crisp and release less color. The water you used to get the color out of the beets I used to make a pink rice.

The peels of the beet can be used to boil potatoes and add that color to the potatoes. You can also grind the shells and use them in a sauce.

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