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Why do we need beets and what to cook from it

Beetroot for us – so familiar, so “own”. In fact, several millennia before us, its healing properties and taste (especially beet tops!) Were the first to be appreciated by the Persians and the ancient Romans. In Kiev principality beet “floated” from Byzantine approximately X-XI centuries, and then spread and north in the Vladimir lands Suzdal Novgorod. For four centuries, by the XIV century, it gained popularity among our ancestors: numerous records speak about this, for example, in shop books and receipts and consumables of monasteries. What did you do with beets? It is baked in an oven and fed to tea. Spruce, cut into slices with ginger, before dinner, and tops added to soups. And, of course, cooked borscht, references to which date back to the 16th century. And already in the 20th century, beets became a space food: in 1975, during the Apollo Soyuz test project, Soviet cosmonauts treated American astronauts in orbit with beetroot soup made of tubes.

For me, beets are truly “cosmic” food due to its amazing beneficial properties!

I love beets since childhood, especially as part of the borscht that my grandmother cooked, and vinaigrette – the only Soviet salad that I could eat, since everyone else was generously seasoned with my hateful mayonnaise. Both recipes (borsch and vinaigrette) are in the Live up! recipes.

So, why today, in the 21st century, is there a good old beet?

Digestion. Fiber and organic acids increase intestinal motility, so beets are an indispensable remedy for constipation. Promotes beets and digestion.
Liver. Betaine and betanin promotes the breakdown and absorption of proteins and is involved in the formation of choline. Choline also improves liver activity and fat metabolism. Therefore, doctors include beets in the diet for liver diseases.
The cardiovascular system. Magnesium lowers blood pressure and, in combination with potassium, strengthens the heart. Magnesium prevents the formation of sclerotic plaques on the walls of blood vessels and atherosclerosis. Cobalt is used by intestinal microflora for the synthesis of vitamin B12 – in combination with the folic acid found in beets, this vitamin is involved in the creation of red blood cells in the blood. The unique ratio of sodium and calcium (10: 1) helps with the expansion and hardening of veins, blood thickening.
Physical exercise. While playing sports, we rub electrolytes through sweat: sodium, potassium, calcium, magnesium, chlorine. These nutrients play a key role in sending electrical impulses that affect the functioning of the heart, muscles and nerves. They are also important for establishing fluid balance and hydration of cells, tissues and muscles. All these substances are in beets.
Skin and nails. Anthocyanin protects the skin from sun damage, and vitamin A is indispensable for the health of the skin, nails and hair.
Here is a simple and very tasty salad that can be prepared from beets:

SALADS Beetroot salad

Ingredients

small beets – 2 pcs.,
mustard with grains – 2 tsp.,
basil – 1 small bunch,
mint – 1 small bunch,
green onions – 1 small bunch,
extra virgin olive oil – 4 tbsp. l.,
unrefined salt – to taste,
freshly ground black pepper to taste.

Cooking

Preheat the oven to 220˚ C.

Wash and dry the beets, wrap them in foil and put in the oven for 1 hour.

Make the sauce. Finely chop the basil, mint and green onions, pour the greens into a glass.

Add a green olive oil, salt, mustard seeds, freshly ground black pepper. Mix well.

When the beets are ready, let it cool, peel, cut into large pieces and put in a deep salad bowl.

Pour sauce and mix well.

Serve on a flat plate.

Beetroot for us – so familiar, so “own”. In fact, several millennia before us, its healing properties and taste (especially beet tops!) Were the first to be appreciated by the Persians and the ancient Romans. In Kiev principality beet “floated” from Byzantine approximately X-XI centuries, and then spread and north in the Vladimir lands Suzdal Novgorod. For four centuries, by the XIV century, it gained popularity among our ancestors: numerous records speak about this, for example, in shop books and receipts and consumables of monasteries. What did you do with beets? It is baked in an oven and fed to tea. Spruce, cut into slices with ginger, before dinner, and tops added to soups. And, of course, cooked borscht, references to which date back to the 16th century. And already in the 20th century, beets became a space food: in 1975, during the Apollo Soyuz test project, Soviet cosmonauts treated American astronauts in orbit with beetroot soup made of tubes.

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