Beetroot is considered an absolute super food. It is rich in nutrients and therefore very healthy. Although many people aren't really convinced by its earthy taste, there are many ways to prepare beets. Some of its most important ingredients are lost when it is cooked. Therefore it is advisable to consume them raw. A beetroot salad is colorful and healthy, but can also be extremely tasty. We support you with 6 delicious recipes and helpful tips for a meal rich in nutrients.
What is beetroot and why is it so healthy?
Beetroot is a type of turnip with a characteristic blood-red color. She isa winter vegetable, which can be enjoyed fresh from September to March. In supermarkets you can always buy beetroot pre-cooked or vacuum packed. You can tell the good quality of the beetroot when you buy it. You should make sure that the tuber is not too large, otherwise it will have a fibrous and woody texture. Small, firm tubers, on the other hand, are particularly tender when eaten. The smooth surface, which is not damaged or shriveled, also ensures good quality. Black spots on the tuber indicate that the vegetable was stored too cold. White and yellow beets have a similar taste.
Crunchy beetroot salad with apple
Ingredients for 4 servings:
- 2 raw beets
- 2 apples
- 2 tsp sour cream
- oil and vinegar
- Salt and pepper
- horseradish
Remove the peel from the beetroot and cut into very small cubes. Don't peel the apple, just rinse it, core it and cut it into very small cubes. Mix the apple and beetroot cubes, season with salt, pepper, vinegar and oil and then mix with a little sour cream and horseradish as desired.
WithPear and feta cheese
Ingredients for 2 servings
- 1 Rote Beth
- 1 pear
- 1 Pk. Feta
- 1 lemon
- 5 tbsp olive oil
- Mint or basil
Clean, peel and cut the beetroot into sticks. The pear – also.
Prepare a dressing: mix the freshly squeezed juice of a lemon with about 5 tablespoons of olive oil, season with salt and pepper. Mix the dressing with the beetroot and pear. Dice feta on top, season if necessary and garnish with mint or basil leaves.
WithMozzarella and eggs
Ingredients for 4 servings:
- 500 g beetroot with greens
- 150 g Feldsalat
- 2 Owner
- 125 g Mozzarella
- 30 g sunflower seeds or pumpkin seeds (also mixed)
- 2 tbsp olive oil
- 2 tbsp walnut oil
- 3 tbsp lemon juice
- 1 TL Honig
- Salt and pepper to taste
Wash and clean the beets. Separate the tubers from the leaves, then peel and halve. Set the green leaves aside. In the meantime, grease a baking tray and set the oven to 200°C. Place the halved red tubers on the tray, season and drizzle with olive oil. Cook in the preheated oven for about 40 minutes.
During this time, boil the eggs raw or hard, depending on your preference, peel them and cut them into wedges.
Roast the seeds in a pan without fat and let them cool. Drain the mozzarella and cut into slices. Wash and clean the lamb's lettuce and do the same with the beetroot leaves. Mix the greens and divide into four portions. Separately prepare a dressing from: lemon juice, honey, walnut oil, salt and pepper.
Remove the beets from the oven and let them cool. On four plates, leafy greens, eggs, mozzarella andArrange the beets, sprinkle with the seeds and serve drizzled with the dressing.
RoteBete-Salatwith garlic
Ingredients for 4 people:
- 800 g Rote Bete
- 1 clove garlic
- ½ bunch of parsley
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- Salt and pepper from the mill
Wash the beets and put them in a pot with cold water so that the vegetables are covered. Bring to the boil and then turn the stove down to low. Cook the beetroot for about 45 minutes. To check whether it has become soft, pierce the tuber with a fork. After cooking, drain and peel the beets. When cool, slice and place in a bowl. Peel a clove of garlic, press it through and stir in vinegar, olive oil, salt and pepper. Pour this over the beetroot, mix well and let sit at room temperature for an hour. Before serving, season again and sprinkle with freshly chopped parsley.
If you have to cook the tubers for the salad, it is best to leave the red-brown skin on and only remove it afterwards. Since many of the important ingredients are partially lost during the cooking process, this skin prevents the tuber from losing its color.
withWalnuts and goat cheese
Ingredients for 2 servings:
- 500 g Rote Bete
- 100 g goat cheese
- 100 g Fresh Cream
- 3 spring onions
- 1 lime
- 5 stalks of basil
- 50g walnuts
- 3 tbsp olive oil
- Salt and freshly ground pepper
First thisBeetroot in a healthy wayCook in any way or simply take a cooked one out of the vacuum packaging. Drain, cut into wedges and arrange on a plate. Roughly chop the walnuts and roast them in a pan without fat. Then let it cool and, if desired, chop it smaller. Clean the spring onions and cut them into rings. Mix the goat cheese with the crème fraîche, add the juice of a lime and mix with the spring onions, season with salt and pepper. Spread the cheese cream on the platter with the beetroot, sprinkle with walnuts and garnish with basil leaves before serving.
Rote Bete-SalatwithAvocado
Ingredients for two servings:
- 300 g cooked beetroot or from the vacuum pack
- 1 Mini Romaine Salad
- 1 Avocado
- 1 large organic orange
- 15g sunflower seeds
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Cut the cooked turnip into wedges. Rinse and clean the mini romaine lettuce and also cut it into strips. Halve the avocado, remove the core, remove the flesh and cut into wedges. Wash the organic orange very well with hot water, dry and finely grate 1 teaspoon of peel. Then peel the whole orange so that the white skin is completely removed. Then remove the orange fillets between the separating skins. Reserve 6 tablespoons of orange juice.
Prepare a dressing from: orange peel, orange juice, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, salt and pepper. Put the sunflower seeds in a pan and roast them without fat. Mix the beetroot and lettuce with the dressing. On a plate, first fold the avocado wedges, then the orange fillets, into the salad. Sprinkle with sunflower seeds and serve.
