The first mentions of red beet are about 3000 years old and come from Babylonia. It was also cultivated by the ancient Romans, not only for food but also for its medicinal effects. Gradually, due to the vastness of the Roman Empire, red beet spread throughout Europe. Today, it is popular not only on our continent but also in North America and many Asian countries.
Raw beet is great for salads. It tastes excellent with garlic, horseradish, cabbage, apples, oranges, and nuts. Cooked beet is also used to prepare salads – most often served with cream, mayonnaise, or marinade, etc.
Both types of these salads are a great complement to roasted meat and quick dishes. Cooked young red beet just needs to be salted, drizzled with lemon and butter – it is a good side dish for those who do not like sour salads.
Health Benefits of Red Beet
This well-known root vegetable is often classified among the so-called superfoods. The red pigment betaine prevents the development of atherosclerosis and supports liver function. The diuretic effects of red beet also facilitate the removal of salt from the body.
In addition, beet supports proper stomach function and bile production, cell growth and repair of their nuclei, red blood cell production, intestinal and nervous system function. And last but not least, it strengthens immunity and reduces inflammation and various allergies.
