Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. People can roast, steam, boil, or pickle beets. They can also eat them raw.
The following tips can help people gain the nutritional benefits of beets in tasty ways:
* Make beetroot juice by peeling beetroot and blending it with a combination of fresh orange, mint, pineapple or apples, lemon, and ginger. People can strain it afterward for a smoother
texture. Remember that adding other juices or fruits could increase the sugar content of the juice.
*Grate or slice raw beets and add them to coleslaw or a salad.
*Top roasted beets with goat’s cheese for a flavorful pairing.
*Slice raw beets and serve them with lemon juice and a sprinkle of chili powder.
* When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These
are also edible and have significant nutritional value.
To store beets for several days, refrigerate them in a tightly sealed bag.
Here is one of many ways you can have the beetroots prepared in this amazing and refreshing salad.
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|Ingredients for the Salad :||Amount|
|1. Baby Beetroots||12.|
|2. Baby Arugula .||5 oz.|
|2. Mix Greens .||5 oz.|
|2. Cherry Tomatoes.||8.|
|3. Hard Boiled Eggs .||8.|
|4 Jalapeno- Thin Sliced.||1|
|5. Crisp Bacon.||12 strips.|
|6. Granulated Sugar .||2 tbsp.|
|7. Unsalted Butter.||2 tbsp.|
|7. Salt and Black Paper.||to taste.|
For The Vinaigrette:
|1. Extra Virgin Olive Oil.||1/2 cup.|
|2. Shallots .||8.|
|2. Cabernet Wine.||1/4 cup.|
|3. Brown Sugar .||2 Tbsp.|
|4 Salt and Pepper.||to taste.|
|4 Chicken Stock.||1/3 cup.|
|4 Dijon Mustard.||1 tsp.|
|4 Red Wine Vinegar.||to taste.|
Gather all the ingredients. Wash and cut the vegetables.
Place beetroots an a large pot with hot water and season with salt. Bring to boil and cook for 20 min or until they are soft in the middle and cooked through.
Drain and rinse under cold water. Peel beetroots with a knife, cut them into quarters, season with salt and pepper and sprinkle with sugar.
In a medium size sauté pan, melt the butter over medium heat and sauté the beetroots for 5-7 minutes or until they are caramelized.
For the Vinaigrette, in a small sauté pan over medium heat, warm a 1 tablespoon olive oil and sauté the slices shallots with brown sugar for 4-5 minutes. Deglazed with red wine and cooked until reduce by half. Add the chicken stock and bring to boil, cover and simmer for 15 minutes or until shallots are super soft and falling apart. Strain liquid through sieve and puree the liquid and shallots with a help of a blender. put it a side in a glass bowl and let it cool. Stir the mustard into the shallots reduction, add the vinegar and the remaining of olive oil and whisk well everything. Season with salt and fresh black pepper.
It is time to assemble this gorgeous salad.
Assemble arugula and mix greens on the plate. Garnish with the cut tomatoes, eggs. bacon and baby caramelized beetroots. Drizzle with shallots vinaigrette.
Equipment you may find useful: