Here’s what you need to know about our local superfood.

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They are suitable in sauces, salads and sweet desserts: beets. The earthy-tasting tubers are locally available in Switzerland all year round and are very healthy due to their many nutrients (potassium, magnesium, folic acid, iron) and high vitamin C content. They lower blood pressure and strengthen the cardiovascular system and blood circulation.

In fact, beetroot was named Vegetable of the Year this year in Germany. “Not for nothing,” says star chef and cookbook author Meta Hiltebrand (40) from Zurich. He describes beets as a superfood: “There is no other food that is so versatile, healthy, and regional.”

Preparation is very important

The only problem is that many people do not know how to properly prepare the red tuber. Vegetables often need a sweet “player,” as Hiltebrand says. “When cooked with red wine and honey, it loses its earthy flavor, becomes sweeter, and makes an excellent vegetable side dish.”

It takes less time to cut raw beets into cubes and then fry them in a pan with a little oil, salt and – “very important” – a tablespoon of syrup or jam, but it’s just as promising. Beets can be eaten as a side dish or in addition to salads.

Beet juice gives color to every dish.

Beets can also beautify many dishes visually. Beetroot juice, in particular, is a popular natural colorant for all kinds of dishes: “A little beetroot juice gives a great color to pasta, bread, hummus, and other sauces,” says Hiltebrand. And when they are grated into the dough, they turn a classic cake into a truly eye-catching and at the same time wonderful taste (see recipe).

Findings from psychology vindicate the star chief. Red evokes strong emotions, attracts our attention and arouses our interest. What the food and fast-food industry benefits from (the Coca-Cola and McDonald’s logos are bright red) also applies to the food itself: “Red-colored foods attract us and sell better,” says Hiltebrand. Think red apples, strawberries or tomatoes. And if you use it right, to the fullest.

Easy to grow, easy to store

Besides the visual and taste advantages of beets, as Hiltebrand says, “It’s robust and unpretentious and can be planted in the garden without much effort.” You do not need any fertilizer or special soil. Seeds can be sown from April. Harvest begins in July and ends with the first frost, usually in November.

After harvesting, beets can be stored in the cellar or in a cool, dark place for months. This means they are available regionally all year round. Hiltebrand recommends making sure that the skin of the beet is not damaged when purchasing. “Otherwise it loses its storage property.” Don’t be put off by an older, slightly wrinkled edge. “If you soak the tuber in cold water for an hour, it regains its moisture and becomes fresh and juicy again.”

Source : Blick