Beetroot bounty: Your winter pantry is essential for heart health
Groats, sauce, and beets? This is one of the best meals for cold and rainy days. That's why it's worthwhile to have a stash of homemade preserves. Not only do they taste the best, but they also significantly shorten and simplify meal preparation.
11 October 2024 13:19
Beetroot is a popular vegetable that we still do not fully appreciate. It can be eaten in many ways. Most often, however, it is served as a side dish for a meal. This form works excellently. You won't regret even a minute spent preparing this salad in jars.
Why is it worthwhile to eat beetroot?
Beetroot needs "processing" because it must be cooked and grated. However, they reward you with a wonderful taste and nutritional benefits. They contain vitamin C and B vitamins and are rich in iron, magnesium, potassium, and manganese. These vegetables provide fibre, which supports the functioning of the digestive system. They also contain nitrates, converted into nitric oxide, which may lower blood pressure, and betaine, which supports the liver. Flavonoids in beets, in turn, support heart health.
Nutritionists recommend that beetroot should be in our diet all year round. They are considered some of the healthiest in the world. In winter, it is worthwhile to have them always at hand. Just reach for a jar. These beetroots are delicious and nutritious. They go perfectly with many dishes paired with stew, beef slices, or minced cutlets; they are simply exquisite. In this recipe's marinade, you won't find too many spices. This allows the beetroots to have a natural taste and are easily seasoned, and they are also perfect for combining with other vegetables.
Beetroot for the winter
Ingredients:
- About 1.8 kg of beetroots,
- 1 litre of water,
- About 90 mL of 10% vinegar,
- 3 tablespoons of sugar,
- 1 tablespoon of salt.
Method of preparation:
- Wash the beetroots thoroughly. Cook them in water with 1 tablespoon of vinegar until they are soft.
- After cooking, drain and pour cold water over them. Set aside to cool.
- Peel and grate the beetroots. Place them in jars.
- In a pot, bring water to a boil. Add sugar and salt. Mix, add vinegar, and cook for 2-3 minutes. Pour the hot marinade into the jars.
- Line the bottom of a large pot with a cloth. Heat the water in it so that it is close to the temperature of the jars. Place the jars inside and boil them for 20 minutes.
- Carefully remove the jars, turn them upside down, and leave them to cool down.
- Store the jars with beetroots in a pantry, cellar, or other dark and cool place.
