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The beetroot (Beta vulgaris subsp. vulgaris var. vulgaris), also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in North America and Britain.

 - one-and two-year, cross-pollinated herb amaranth family (Amaranthaceae) (Chenopodiaceae), vegetable, fodder and sugar crops.

For the existing classification of all forms of beet (wild and cultural, annual, biennial and perennial) are combined into one botanical genus - beet Beta L., belonging to the family of amaranth, and has 14 wild and one cultural view. During the evolution of species of the genus Beta L. 3 formed natural groups - sections: Canary (3 species), mountain (6 species), regular (6 species). The latter is selected and formed man mustering view Beta vulgaris L., which combines these subspecies:

- Beta cicia - leaf beet with three groups of varieties (leaf salad - convar vulgarly, petiolate salad - convar petiolata; hybrid petiolate decorative - convar varioecila)

- Beta crassa - beet root crop with three groups of varieties (dining - convar cruenfa; feed - convar crassa; sugar - convar sacchariferae with monosperma form - convar monospermd).

Varieties for open ground | 11 varieties
Crimson, Bolivar, Boltardi, Bordeaux Kharkov, Dvosemyanny TSGA, Delicious, Action, Change, Nosovskii flat, Regolith F1, Redina F1.

When the technical maturity of the harvest to be collected within 10-15 days, as the fruit and then crack and the storage of early sprouting. It is best stored roots 8-14 cm in diameter at a temperature of 0 ° C and relative humidity of 80-85%.

Wild beets are used as food since time immemorial. In 2.1 thousand BC. beet leaf  introduced into culture (about the islands of the Mediterranean Sea).

In the food consumed roots and leaves of young plants, preparing salads, beetroot soup, borsch, stuffed leaves, pies, eggs, pickled, etc. In the early consumption (beet beam) use the young leaves and stalks of fresh, boiled and stewed.

  • As "... without Podil Kiev is not possible ..." and without beet borsch is not! Oh, and accordingly, the festival of borsch! If not this beet ...

Beetroot - this is a real winter vegetable, which can be compared to the pantry of useful substances. Ruby-red beet adorns every dish, and the high sugar content makes it very sweet vegetable. In recent years, due to the influx of exotic fruits in the shops, beet, which has always been a place of honor in the kitchen of the Slavic peoples, unjustly retreated into the shadows.

Who would have believed that in the usual, ugly-looking red beet contains many substances that neutralize the acidity of gastric juice, calm nerves and lower blood pressure?

Wonder vegetable beets can rightfully be called vitamin bomb protected peel beets retain their useful properties until the new harvest. Beets contain vitamins A, B1, B2, B6, which are necessary for blood formation and strengthening of the nervous system.

"Bloody turnip" is a source of vitamin C and folic acid, niacin, is rich in fiber and antioxidants. In terms of vitamin C beet is not inferior to potatoes, and pectic substances in it than in the apples and carrots, so salads beets are indispensable for the treatment of intestinal diseases, especially with the putrefactive and fermentative processes, as well as in the case hardening. Pectic substance beets are also capable of binding heavy metal salts. It is also important that the iodine content of beets is one of the vegetables, which are more fully provided in this element.

The substance is betaine (got its name from the beta - beet) helps with heart disease, dyskinesias, hepatitis and kidney stones. Red beet is rich in minerals and contains phosphorus, potassium, silicon, and boron. With all this wealth of beetroot is a great fighter against infections and pathogenic bacteria. Beetroot has tonic properties, and also stimulates the gall bladder and liver, improves digestion. Beet broth was used as far back as ancient Rome, both as febrifuge, laxative and diuretic. Hippocrates advised impose beet leaves to wounds and inflammation, and the juice of fresh beets was considered an aphrodisiac (with boron content, which is required for the formation of hormones).

100 g of beet contains 966 mg of zinc, manganese 683 mg, 228 mg potassium, 120 mg calcium, 86 mg sodium, 43 mg of magnesium and fluoride, 17 mg phosphorus, 16 mg of molybdenum and cobalt, iron, vitamins C, Group B , PP, P, pantontenova and folic acid, fiber, organic acids. Many of these trace elements are part of enzymes that regulate blood formation in the human body. Thus, cobalt, contained in the beet is consumed for the formation of vitamin B12, which is synthesized in the human intestinal microflora. Vitamin B12 and folic acid are involved in the creation of red blood cells. Therefore, beets, and beet juice is especially recommended for the treatment of anemia (anemia), appoint women during menstruation and menopause.

Folk medicine recommends the use of beets in various diseases. With betaine and betanin that strengthens capillaries, reduces blood pressure and blood cholesterol level, improve fat metabolism, liver function, and hence recommended for obesity, hypertension, hardening, liver and kidneys. Boiled beets and broth has a laxative effect. Beetroot is useful for patients with heart defects elderly. During the use of beets in the intestine is formed and absorbed in the blood of a large number of indole - a substance that acts on stimuliruyusche detoxication function of the liver, thus ensuring protection and anticancer.

Despite the fact that the homeland of beet Mediterranean Sea and the Caucasus, a special distribution of this vegetable was in Northern and Eastern Europe and at home, many of beets and her eyes have not seen.

For example, in Britain and the U.S. beet often sold pickled, and in Australia is an indispensable ingredient of hamburger. Young beet tops contain all the nutritious root crop, as it can be used fresh in salads or in place of cabbage leaf while cooking stuffed cabbage. When cooking of vitamins are lost, but can be used in salads and raw beets. The easiest option: grate raw beets on a grater and mix with orange juice (mutes earthy flavor).

Beetroot cooked for a long time, so it is better to prepare beforehand. Do not try to shorten the cooking time, cutting the beets into small pieces, just leaks useful substances in the water. Wash the beets carefully, tear off the tops, in any case not to violate the integrity of the skin. Cook the beets on a low flame for 45 minutes - 1,1 / 2 hours depending on size. Salt is not necessary to add, because beets rich in sodium. The finished beets immediately rinse under cold water, then peel will keep myself. When cooking in the beet, you can add 1 / 2 tsp. caraway. You can bake the beets in the oven. Preheat oven to 170 ° C, place the beets in refractory dishes or simply on the baking sheet and cover with aluminum foil to reduce evaporation of moisture. Bake 1-2 hours. Leave to cool in the oven.

Red beets for the winter pickle, for which the products prepared with spices is poured 4.6% solution of salt.

Semi-finished products from beets produced in the following range: Purified whole boiled beets, diced beets, boiled or poached. They are used in the manufacture of salads, salads, cold dishes or snacks. In the manufacture of semi-finished products adhere to established sanitary regulations.

Beets garnish produce several names: "Garnish beets whole fruits", "Garnish beet cubes", "Garnish beet small bars”. To do this, beets peeled, cut, put in glass or metal cans, pour a solution containing sugar, salt and citric acid, hermetically sealed and sterilized.

Important things to know when taking Red Beets:

  • Beetroot juice is very powerful, don't take too much of it if your body is not yet accustomed to it, it is advised to slowly increased the amount from ½ medium size beet root to 1 whole a week.
  • Beet juice is so powerful that it you may feel dizzy during cleansing, this discomfort is normal as toxins are being eliminated. It is advised to drink plenty of water to help in the elimination of toxin.
  • When you start eating red beets on a regular basis you will notice a red color to your urine or stools, there is nothing to worry as this is just the color from the red beets.
  • Red beet is beet when taken raw as heat destroys some of its nutrient content. You can consume it as juice or grate it as an ingredient to your favorite salad and dishes.

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