Cooking beetroot yourself as opposed to buying canned beets is a much healthier way to prepare beets. By cooking the beets yourself, you know without a doubt that they have been properly rinsed and prepared. Plus, the flavor of freshly cooked beets makes canned beets pale in comparison! We are going to describe the best method of preparing this vegetable in its raw form as well as provide you with a few tips about ways that you can go about cooking beetroot. So get out your pen and paper and pay attention, because this is one root vegetable that deserves the chance to “wow” you!
First off, I’d like to explain how beneficial beetroot can be for one’s health. Don’t worry—this won’t take but a minute. Both beets and their greens can be used in cooked dishes, although the beets themselves may be eaten raw if you choose. The leaves (or “greens”) contain huge amounts of Vitamins A and C, as well as calcium and iron. Beetroot itself is an excellent source of folic acid, which all women should get a good dose of daily. It also contains a good amount of fiber, potassium, and manganese—three items that are hard to find together (naturally) in food. This root plant is a good source of several B vitamins, which are essential for cell creation and maintaining a good metabolism. Beetroots are a reliable food in helping one to lower their cholesterol as well as blood pressure, plus this vegetable encourages healthy liver function and is loaded with cancer-preventing antioxidants.
Let’s move on to discuss how to properly prepare your raw beetroot. Start by cutting the stalk about an inch above the beetroot. If you can, leaving two inches is best because the closer you cut to the beetroot, the more likely it is to “bleed”, which not only causes a loss in color but in nutrients and flavor as well! Also take care to remove any leaves that may still be attached. You can use a sharp knife for this, but I find kitchen scissors easier to handle. Also, don’t cut the pointy root from the bottom of the beetroot; this as well as the stalk will be removed after it has been cooked. Now we need to rinse the dirt from the plant. You need to take extra care during this part because beetroot has many creases in which dirt can cake into. I like to use a soft fruit/vegetable scrubber as it gently scrubs the dirt away without taking off the skin. Do this under cold running water.