Beetroot is a lovely deep red in color and also known as table beet, garden beet, red beet or simply beet. The beet is a cool weather biennial cultivated as annual. Beets are grown from seeds sown in early spring and are ready to harvest 60 to 80 days after planting. Beets are not harmed by frost, but hot weather can toughen the roots.
Beetroot has been gaining popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow. Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy. It can also be cooked, pickled, and then eaten cold as a condiment or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries. You can try many dishes with beetroot some of them are:
Beetroot, or table beets, although from the same family as sugar beets (beta vulgaris), are genetically and nutritionally different. Sugar beets are white in color and commonly used for sugar extraction and sweetening manufactured foods. Sugar cannot be obtained from beetroot, which are most commonly found in red and gold varieties.
Beetroots, being rich in nitrates can reduce stroke, heart related diseases and blood pressure. This is because nitrate gets oxidized when mixed with blood forming nitric oxide that enlarges blood vessels and increases the oxygen content in blood. Consuming beetroot on a regular basis is important to have a healthy heart.
As beetroots contain natural minerals like silica, it helps the body to utilize the calcium consumed in a proper way providing strength to bones and makes the bones stronger. It also contains nutrients like magnesium, vitamin C, folate that are the best supplements to strengthen bones.
Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.