Caloric content and chemical composition of yellow beets. All the beneficial substances that it contains. Its effect on the body and contraindications for use. The most popular recipes and facts about vegetables. Note! The huge benefits of yellow beets are manifested as a result of eating them both raw and boiled. Low calorie content allows the vegetable to be widely used for weight loss on diets.
Harm and contraindications to the use of yellow beets
This vegetable, both fresh and thermally processed, can be eaten by almost everyone, but in small quantities. If abused, it may cause indigestion, diarrhea, abdominal pain and nausea. This applies primarily to those who suffer from gastrointestinal diseases (gastritis, colitis, pancreatitis, biliary dyskinesia). In order to avoid such problems, you cannot consume the juice and pulp of a raw vegetable on an empty stomach - at least you should at least drink a little water first.
It is necessary to limit the consumption of yellow beets as much as possible in the following cases:
- Gastritis … With such a disease, it is definitely impossible to be treated with root vegetable juice, only boiled pulp without salt is welcomed.
- Peptic ulcer … The raw product can cause severe bouts of pain and colic, as it irritates the intestinal and stomach lining. It also activates the production of hydrochloric acid, which corrodes the walls of these organs.
- Renal failure … In such a situation, the vegetable, due to the content of a large amount of acids and potassium, can aggravate the situation.
- Diabetes … We are talking about two types of the disease, 1 and 2, since a high percentage of carbohydrates in the composition increases the amount of glucose in the blood. As a result, the head is spinning, nauseous, severe thirst worries, vision deteriorates.
Important! Even if you have no contraindications for yellow beets, you cannot drink its juice fresh - it should stand in the refrigerator for at least 2 hours. It is recommended to start using it with minimal volumes, gradually increasing the amount.
Recipes with yellow beets
This vegetable is used mainly for preparing first courses and salads, both warm and cold. It turns out quite tasty both raw and boiled, goes well with carrots, nuts, apples, cabbage. Always wash it thoroughly before use. It is not customary to use the peel in cooking; only pulp and juice are suitable for eating. It is not recommended to leave peeled fruits for more than a day, as they lose their taste.
Consider a few of the most popular recipes:
- Cold salad … You will need to grate smaller beets (3 pcs.), Chop the head of white onion "Sterling", one orange, get the seeds (one stack) from the pomegranates. Next, combine all the ingredients, pour over them with red wine vinegar (15 ml) and orange liqueur (2 tablespoons). At the end, sprinkle the dish with cubes of feta cheese (50 g), chopped arugula and the zest of one lemon, season with salt and place on plates decorated with lettuce.
- Beetroot … Wash 0.5 kg of veal or broiler, dry and cut into small pieces. Next, set the meat to simmer in salted water for about an hour. At this time, peel the carrots (1 pc.) And onions (2 pcs.), Cut them into cubes and fry in vegetable oil. Separately sauté chopped beets (0.5 kg) without the skin. Then peel the potatoes (3 pieces) and cut them into cubes. When the broth is ready, remove the meat from the soup and strain it. Now pour the frying and the remaining ingredients here, cook the soup for about 30 minutes over low heat. Before turning off the hotplate, salt and pepper it, add bay leaves (2 pcs.). As a result, you should have 5-10 servings.
- Herring under a fur coat … This classic dish of Slavic cuisine is prepared in this way: beets (3 pcs.), Eggs (5 pcs.), Carrots (2 pcs.) And potatoes (4 pcs.) Are boiled and rubbed as small as possible. Peel and chop raw onions (2 pcs.). Now the herring is being cut: the fins are cut off, the skin is removed, all bones are removed. It will need to be cut into small pieces and placed on the bottom of a shallow plate. Next, the first layer is greased with mayonnaise and onions, potatoes, carrots, beets and eggs are spread over it. Those who like saltier should add salt between the "rows". Before serving, the salad should cool in the refrigerator, for which an hour is enough.
- Korean style pickled beets … Wash and peel 1 kg of the main vegetable. Place it in an enamel pot, fill with water so that it completely covers the ingredients, and cook for 20 minutes. Then turn off the hotplate, drain the liquid and let the beets cool. After that, grate it on a fine grater, sprinkle with sugar (2 tablespoons), salt (2 teaspoons), coriander (pinch), garlic pulp (5 cloves) and ground red pepper (2 teaspoons). The last step is to add vinegar (1 tablespoon) and vegetable oil (3 tablespoons). The resulting mixture must be covered and refrigerated for 3 days, stirring all this time.
- Cutlets … Grind 500 g of the main vegetables without the skin on a grater, salt and pepper, add 2 tbsp. l. sour cream and semolina (70 g). Then stir the mixture, form meatballs from it, roll them in breadcrumbs and fry in oil over low heat until a barely noticeable crust. If they fall apart when turning, then one egg will need to be driven into the "dough".
- Caviar … To prepare it, you need to peel and cut 1 kg of beets into thin strips. Next, remember it with your hands, salt and put in a frying pan drizzled with vegetable oil. Add tomato paste (50 g), black ground pepper (3 pinches) and grated garlic (3 cloves) to this. Simmer the mixture for an hour, covered over low heat, periodically adding a little water. For taste, you can drop a drop of lemon juice (10 drops).
- The vinaigrette … Boil 5 potatoes, 2 beets, 3 carrots, peel and chop them as small as possible. Then chop 4 pickles and two onions. Combine all this, add beans or peas (100 g), salt and season with vegetable oil, preferably sunflower oil.
Interesting facts about yellow beets
For eating, only fruits with a solid, hard peel, without spots, their optimal diameter is 6 cm are suitable. The tail should be dense, it is difficult to come off.
The most delicious vegetable is young, sold from early summer to mid-autumn. In winter, it is stored in basements or a refrigerator at temperatures below + 10 ° C. Indoors, it quickly deteriorates - withers, molds and rots.
Unlike the red product, this one does not get your hands dirty during cooking and does not run off.
In terms of its beneficial properties, yellow beetroot practically "steps on the heels" of competitors. At the same time, it is prepared faster and easier, it is more easily tolerated by the body and has fewer contraindications for use.
To preserve all the nutrients, boil the vegetable in the peel. It turns out to be quite tasty, but not very beautiful beetroot and vinaigrette - the finished dish, even after heat treatment, still gives off yellowness.
Watch a video about unusual vegetables:
All the yellow beet recipes proposed in the article do not pretend to be "exclusive", but the dishes turn out to be healthy, tasty and quite satisfying. This vegetable is unlikely to win the recognition of the inhabitants of the CIS countries, but it certainly should not be ignored.
