Many people only know beetroot as a sour slice out of the glass, but these fresh tubers with their aromatic-earthy taste can be used in many ways in the kitchen. The beet tastes great as an accompaniment to meat, game or fish, in pasta, or in stews and soups. In northern Germany, beets are often served with the traditional salted meat dish, Labskaus.
Even raw, these tubers are a treat - in herring salad or in combination with apples, orange, nuts, fresh herbs and oil. Gourmets refine beetroot with spices such as fennel and anise, horseradish, goat's cheese, berry fruits and oranges, balsamic vinegar or red wine. Or try something refreshingly different - a beetroot mango smoothie with ginger and some lemon juice!
Good to know
Beets are very healthy. The tubers contain plenty of vitamins, including vitamins A, C and B vitamins, as well as potassium, magnesium, iron and folic acid. The phytochemical substance betanin, which strengthens the body's defenses, provides the deep red color, making it the perfect preparation for the flu season. In addition, the consumption of beets should support the formation of blood.
For individuals with an average tolerance about 100g makes a good test.
*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.
source: BZfE, aid.de