I’m so happy that finally the season for beets has arrived! This veggie is super popular in Poland 😊 and it’s absolutely one of my favourites. I love his hypnotic ruby colour, variety of usage and his fascinating flavour. Beetroots are present in many polish recipes, served as a side to the main dish – usually as veggie salad – or as a soup – the most iconic one, is the beet soup called Broscht/Barszcz czerwony (the recipe http://chezdomia.com/borscht_barszcz_czerwony/)
Why the beetroot is so special? From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Nothing changed since then, one glass of beetroot juice every day, can protect us from cold, frees away from heartburn, lowers blood pressure and adds strength. Beet is one of the most nutritious vegetables in the world, it provides us many valuable vitamins as: A, C, from group B, folic acid, and is full of minerals. He also contains: iron, potassium, magnesium, calcium, sodium, manganese, copper, chlorine and zinc, etc. In addition, the green leafy portion of the beet is edible! The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed. This is just a brief list of positive aspects of this veggie which is absolutely worth adding to our daily menu.