Beetroot to us is a local and seasonal vegetable, which especially in the cold season serves important nutrients, such as folate, vitamins A, C, B, iron, potassium or manganese for example.
This root is associated with many health benefits, such as lower blood pressure, improved blood flow or protection for heart.
I personally prefer to eat it uncooked, in order not to lower the benefits.
One regular I do is to make beetroot carpaccio, for which I slice the root very thin, layer the slices in an even bowl, spread on it some spices, such as pepper, caraway, curcuma, sea salt and cover with apple cider vinegar and olive oil.
Then I cover the bowl and let it marinate at room temperature for 12-15 hours, after which it is ready for further use. What I do not need at once I store in fridge.
One dish I do love a lot is what I call ‘dumplings‘, for which I take one slice of beetroot, put some cream on (like fermented cashew cream), fold to halve, arrange nicely on a plate and decorate with some herbs, scallion or whatever.
Another dish I love is to give some cream on raw bread, arrange some slices of marinated beetroot, and top with other vegetable, herbs, spices…..
And the simple one is just to arrange the carpaccio on an plate and top with herbs, or marinated Sauerkraut, of whatever.
So you see, it’s so simple to make delicious dishes from just one vegetable, which always look different, give a different taste adventure und are supporting my health!
Be courageous, experience and find out what you personally like the most! That’s all about!
Copyright: Sabina Stebegg