2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Swiss beet is a plant not very popular in our country. It is used as our familiar cabbage, spinach, lettuce and nettle.
Swiss beets has bright curly green leaves with succulent veins. Their taste is similar to that of spinach and celery. However, unlike other seasonal vegetables, Swiss beets can be found in almost all months.
In Swiss beets, as in any other green food, there is a bouquet of useful substances. They are in perfect sync. Water-soluble vitamins prevail, in combination with fiber and cellulose.
Minerals are also not lacking - in the delicious beets there is a rich variety of selenium, calcium, iron, sodium, magnesium and zinc. All these qualities improve digestion and peristalsis. Intake of Swiss beets has a detoxifying effect, improves vision and bone system.
Swiss beets is a food rich in taste. It is consumed fresh and processed. In addition to salads and light summer dishes, vegetables combine well with all kinds of winter foods, as well as chicken and turkey. In general, green leaf parts can be used in a number of appetizers and main dishes. Saute best with olive oil and garlic. All it requires before use is a perfect wash.
The usable leaf parts of Swiss beets should be bright green and juicy. There should be no stains on them. They are best stored in the refrigerator, where they can survive up to a week after harvest. To clear all impurities, it is good to leave them soaked in water for about 5 minutes before use.
Cutting is done by removing the stalk to the level of the leaf. The prepared leaves are treated like those of spinach. It is important to note that at the preparation of Swiss beets aluminum containers should not be used. Upon contact with them, the leaves lose their color.
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For consumption we use beet root, which has a strong red color. It is consumed raw, in the form of a salad or drunk as freshly squeezed juice. We can also see it in combination with stewed vegetables or pickles. In some countries it is very popular in the form of soup.
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Beets, in addition to being delicious, are also extremely useful. The plant has been used as a medicine since the Middle Ages and is used in the treatment of many diseases. But unfortunately, it also brings some unpleasant side effects to our health.
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Do you love beetroot ? Maybe you add it to a salad because of the sweet taste, which perfectly complements the other ingredients? Or do you use it for various energy bombs in the form of a shake or smoothie? Congratulations! You are on the right track
Swiss Beets
Swiss beets is a tall and green leafy vegetable with a dense crispy stem with white, red or yellow color and broad funnel-shaped leaves. It is from the same family of beets and spinach and has a similar taste profile - the characteristic bitterness of beets and a slight salty taste of spinach leaves.
What To Cook With Swiss Beets
Swiss beets are a vegetable similar in appearance to lettuce and iceberg lettuce. It has bright green leaves with large, succulent veins. The taste is reminiscent of spinach. Unlike most vegetables of this type, Swiss beets can be found almost all year round.
