Ingredients needed for your Salad with Beetroot and Walnuts
5-6 years ago, my grandmother got an internal hemorrhage and her doctor advised her to eat red beets. As a result, the family ended up with a huge beetroot crop, a large wine barrel full of beets and almost no one willing to consume it. How many bags I brought back to Sofia… A lot of my closest friends were forced to like it :). Since then I have a secret stock of red beet recipes.
The miracle of red beet is full of antioxidants and vitamins. It is extremely rich in sugars, useful acids – oxalic, citric and malic, proteins, pectin, carotene and vitamins C, B1 and B2, E, PP and U.
By eating red beets, our body is supplied with mineral salts of potassium, magnesium, iron, copper, zinc, cobalt, molybdenum, manganese, fluorine, boron, vanadium, iodine, cesium and rubidium. Beetroot is also rich in iodine and contains an impressive amount of fiber.
Beetroot can cause mild side effects, which include nausea and stomach upset because of the betaine it contains. Red beets should be avoided if you have diarrhea, diabetes or acid reflux disease. This also applies to people with low blood pressure as the vegetable acts as a vasodilator.
Consumed in limited quantities, the beetroot is extremely beneficial. The roots and leaves are also nutritious, unfortunately I rarely find beets with leaves on the market. Here in Germany, red beets are usually sold already cooked. If you buy raw beets, the cooking time varies according to the size of the vegetable, between 30 minutes and 2 hours. The smaller the beet, the tastier and easier to cook.
This recipe is easy and super quick to prepare if you have already cooked beets. If not, you can pre-cook and store them in the fridge for several days.