college cooking Beets are very nutritional and healthy root vegetables. Beetroots juice is a common ingredient for healthy diet recipes. This root vegetable cook school can be eaten raw or as salads, college cooking cooked as a vegetable as a side dish to the main course of meal college cooking.
Have you ever tried eating fresh beets? In a grocery store, they will not look very tempting; covered with college cooking soil and a funny purple colour.
Not many are tempted college cooking to eat this purple coloured vegetable. Beetroot, when well-prepared can be a very tasty and healthy dish.
Selection and Storage:
When you are shopping in a store, look for raw beets that are fresh, firm with a shine, not too dry. It is still better if the beets contain cook school leaves. If you are buying pre-cooked then the skin should be smooth, without black spots or cracks. Try to buy small beets as the large ones may contain more fibers.
Storage:
Fresh, cook school you can keep it for 3-4 days in the vegetable compartment of your refrigerator, enclosed in an airtight container. Cut into slices or cubes, it can be kept frozen and for cook school several months.
Preparation Methods:
To cook beetroots, first wash them in college cooking cold running water to remove the soil and dirt. Then plunge them in boiling water with its stems. Add a little bit of salt and vinegarcollege cooking . When it cools down you should be able to peel the skin.
Ideas for Recipes:
When you buy raw beetroots, grate them finely and have it as appetizers with vinegar and olive oil or simply by adding salad sauce.cook school
Pre-cooked beetroots are ideal for salad dressings.
You can also find them as pickles cook school in stores and very popular in South American houses.
In Indian gastronomy, it is used to prepare meat curry dishes. Beet juice is also a very popular healthy drink.
Some History:
The botanical name for the beet is college cooking Beta Vulgaris. It belongs to the Amaranthaceous family.college cooking It is more commonly known as 'beetroot' or 'garden beet'; a purple root vegetable. Beet is also cultivated as a leaf vegetable. The different varieties of beet vegetables are:cook school
Chard:
A green leafy vegetable commonly used in culinary arts Mediterranean recipes. It is a highly nutritious leaf but its roots are not as nutritious. Other common names are; spinach beet, Swiss chard, cook school Silver beet, etc.
Sugar beet:
It is a plant whose tubers contain high quantity of sugar. It is commercially produced for the production of sugar and molasses.
The beet has a long historical background college cooking for its cultivation, most probably, going back to the second millennium BC. According to history, the plant was used for the first time for domestic college cooking purpose along the Mediterranean region. The beetroot was also used for medicinal purposes.
The first recipes were published around the second century. This is when a variety of cultivation was developed of red, white and yellow roots and of high nutritional quality.college cooking
Today, it is cultivated as a vegetable (beetroot), leaves (Swiss chard, spinach beet), as fodder and for sugar production.
France is the second largest cultivator in Europe, just after Italy. The beetroot is mainly cultivated in Orleans, Brittany and Nord-Pas-de-Calais.college cooking
Raw or fresh, it is culinary arts available in the shops from May to October, while if it is cooked and vacuum packaged, it is available all year round.college cooking
My name is Amina and an college cooking culinary arts ordinary busy mom. I have 2 daughters and a grumpy husband (fussy about food):)
We both love cooking and love eating delicious and tasty recipes culinary arts. We have created a passion for cooking and have built a huge collection of fabulous French, Indian, Chinese and Bengali recipes. Come visit Simple Easy Dinner Recipes for some delicious college cooking collection of recipes.
Appetizers Baking and Confections Beverages Brand Name Recipes Breakfast Canning and Freezing Casseroles Chats and Forums Cheese Chefs Chili Chocolate Condiments Crock-PotDairy Desserts Drying and Dehydrating Eggs Fish and Seafood Fondue For Children Fruits and Vegetables Fusion Gifts in a Jar Gourmet Grains Herbs and Spices Holidays Jams, Jellies, and Preserves Magazines Mailing Lists Meat Meat Substitutes Microwave Nuts and Seeds Outdoors Pasta Pizza Pressure Cooker Quantity Cooking Quick and Easy Recipe Collections Recipe Management Safety Salads Sandwiches Sauces, Dips, Gravies, and Toppings Shopping Snacks Soups and Stews Special Diets Spicy Stuffings and Dressings Tailgating and Picnics Techniques Vegetarian Weblogs Wild Foods World Cuisines
Article Source: http://EzineArticles.com/?expert=Amina_Chowdhury
