Red as a beet

Cinzia Cuneo 1 juillet, 2010 recettes, légumes

Originally published in the Journal de Montréal on July 12, 2008.

The beet owes its beautiful red color to a class of pigments known as betalains, which give it such a marked color and are also used industrially for making dyes.

We can also find yellow and white beets. The white one is specially used for making sugar and that’s why it is called “sugar beet”. The beet belongs to the list of top ten vegetables that have the best antioxidant potential.

Its leaves, which are also edible, are rich in vitamins A and K. This root vegetable is consumed pretty much everywhere in the world, in moderate climates. This week, I offer you beets in a salad and in a soup.

For the salad, I advise to you to cook the beet with its skin to minimize the loss of nutrients. It is easier to peel when it has been cooked.

Try our beet salad or soup:

• Beet and Green Apple Salad
• Beet Soup

Auteur

Cinzia Cuneo

Cinzia Cuneo, fondatrice de SOSCuisine.com, n'a jamais voulu négliger la qualité de son alimentation. Elle partage avec vous son expertise particulière pour faire de la bonne cuisine en un minimum de temps et sans complications!