Healthy and versatile
Beetroot is definitely one of my favorite vegetables, and you can prepare it in many different ways. It can be grilled, cooked, roasted or enjoyed raw and you can use every part of it, included the leaves which taste like spinach when sautéed. Because of their high vitamin B, potassium, iron and especially folic acid content, beetroot is a very healthy vegetable. It contains betanin, which is used as red food colorant, and gives dishes with this vegetable a great intensive color.
This week I will try a few dishes with beetroot, and I’m really looking forward to it. A lot of people don’t use this great vegetable often, what’s too bad because you can create great flavors and color combinations. Especially if you cook for kids, a nice color can be very helpful to make a healthy dish more attractive. The first meal I prepare will be a pink beetroot pasta salad; recipe will follow.