What does beetroot with red wine have in common?

By the juice of him, ladies once made a blush on their face to look healthy. But beet really has healing strength. It owes it to anthocyanins – the same dyes that occur in red wine.

Beet history dates back to ancient times, it was grown in the Mediterranean. Greek goddess of love – Aphrodite owes her beauty to beets. As early as 2000 BC, Babylonian leaves were used for healing purposes in Babylon. In Poland, beets were known in the Middle Ages, served on the table of Władysław Jagiełło. Since then, beetroots have been one of the most popular vegetables in our country, due to both taste and nutritional values.

In the old days only leaf beetroots known as “biscay” were known. The name “beetroot” meant basted chard. Later, it began to function for the definition of red beets. The current size of the root was obtained by Italian gardeners in the 16th century.

Beetroot has a large edible red root and reddish leaves. Various varieties are grown, differing in the shape, size and intensity of root staining. Beets can be hard to digest due to the high fiber content. Therefore, the newer varieties are almost devoid of woody fibers, with a thin skin, strongly stained with sweet flesh.

Red beet is a very popular vegetable that is experiencing a real renaissance. Its health benefits justify it. He should visit our tables as often as possible.

The whole material about the healthy beetroot is found here Beetroot – popular, full of health, but underappreciated.

 

A healthy recipe for a delicious salad of beetroot, chickpeas and anchovies

It is a typical Provencal salad.

 

Preparation

Cut the beet into cubes and drop into a large salad bowl. Add the chickpeas, the crockery and mix thoroughly.

Pour the anchovies with garlic, preferably in a mortar, until a homogeneous paste is created. Add vinegar and lemon juice, mix thoroughly using a fork. Add the oil and mix again thoroughly. Add pepper. Transfer the beet mass and mix thoroughly. Four (up to six) portions of salad ready!

You can store the salad in the fridge for two days.

Nutritional values ​​for 4 servings

270 kcal, 15 g fat, including 2 g saturated fat, 2 g polyunsaturated fat, 11 g monounsaturated fat, 3 mg cholesterol, 26 g carbohydrates, 7 g fiber, 517 mg sodium, 8 g protein

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