bg header

Beetroots

The properties of beetroots

Beetroots are tubers that are actually not used much in the kitchen, although they have been part of the Italian gastronomic tradition (and more) for several centuries. It is a precious food as it is versatile and nutritious. Beetroot is known for its ability to provide a particularly sugary flavour, but it can also be used as a main or side ingredient in many recipes, as we will see shortly.

Either way, the tuber is distinguished by a highly concentrated presence of mineral salts, which frequently have an energising effect. Specifically, potassium, calcium, and phosphorus. Beetroot has even been shown in recent studies to help competitive sports by significantly boosting muscle power and fatigue resistance. All at the cost of a very low caloric intake, equal to 20 kcal per 100 grammes.

The best-known varieties

Though there are several varieties, the red beetroot is the most well-known due to its distinct colour. I’ve included a comprehensive summary below.

  • Red Beetroots. It’s the traditional kind, the most popular in Italy. The tuberous portion of this variety of beetroot is specifically utilised.
  • Sugar Beetroots. As the name suggests, it is used above all for the extraction of a particularly sugary syrup with a high sweetening power.
  • Table Beetroots. It is softer than the average variety and is generally consumed raw, especially in the form of salad.
  • Similar in taste and use to the previous variant. It is characterised by large, fleshy green leaves.
  • Yellow Beetroots. It is an ingredient with centuries-old, if not millennia-old, history. Its medicinal properties were also known in ancient times, and for this reason, it was widely cultivated and consumed.

Recipes with beetroots

Beets have a certain amount of adaptability in the kitchen, especially if they come from a particular kind. Among other things, the numerous recipes I’ve included below are proof of this. Recipes that value creativity to some extent, despite typically being rooted in tradition.

To be specific, I’m talking about the beetroot cream, which is an especially delicious treat with a lovely presentation and a sophisticated flavour. Beetroots and chickpea meatballs are a tasty take on the traditional meatball dish and another intriguing one. It is highly recommended that you try the couscous and beetroot bowl, which is a Sicilian-Arab fusion dish. Additionally, beetroots can be used to create delectable and revitalising beverages, including beetroot juice and red fruits, which can be eaten for breakfast.

What are beetroots good for?

Red beetroot is incredibly nutritious, which is why it is beneficial to the body in many ways. This is a summary of its consequences.

Strengthens the immune system. The reason for this lies in the abundant supply of vitamin C.

It helps fight anemia.  The excellent supply of iron and vitamin C( vitamin C facilitates the absorption of iron) is the main focus.

It facilitates digestion. From this vantage point, the water and fibre contents matter.

Contributes to cancer prevention. The reason for this lies in the presence of anthocyanins, which are responsible for the red colour and have a good antioxidant effect.

Supports the cardiovascular system. This is due to the good content of potassium (which regulates blood pressure), nitrates, and other nutrients.

Helps sustain slimming diets. By virtue of its good fibre content, red beetroot produces a feeling of satiety. This, in conjunction with a reduced calorie intake, provides important support to those who want to lose weight.

Beneficial to pregnant women. The presence of folate, vitamin B9, and some antioxidants benefits the health of a foetus.

Can a diabetic consume beetroot?

There are many people who are concerned about the connection between beetroot and diabetes. The explanation is straightforward: the flavour of the tuber is extremely sweet, which may frighten those with this illness. The concerns are unjustified, though, as beetroot has a medium-low glycemic index (it can range from 55 to 61, depending on the variety). Of course, diabetics may experience complications if they consume this dish in excess.

Moreover, people with gastritis and stomach acidity should take great care when consuming beetroot due to its medium-high acidity level. In actuality, a large portion of tubers are covered by this precaution, especially those that belong to the amarantaceae family.