It is not only delicious, but the beetroot is storage of healthy nutrient as well. This vegetable contains a small amount of calories (44 kcal / 100 g) and a high percentage of good carbohydrates and minerals that will give us a feeling of satiety for a long time.
Its fans do not need to be encouraged to include this healthy food into their diet. Beetroot is a mine of minerals like magnesium, potassium, calcium, iron and sulfur. The first advice that any doctor will give you for the diagnosis of iron deficiency is to include the beetroot in your diet. Anthocyanin pigment which gives the red color of the beetroot, acts on the suppression of malignant diseases, reduces the tumor cells, and the affected tissue returns to its normal cellular structure.
Take a couple of slices of beetroot with some olive oil and apple cider vinegar and your immune system will be able to fight against all harmful microorganisms. That is why we bring you a recipe for the easiest, quick and juicy beetroot salad!
– Two beetroots of medium size
– 2-3 tablespoons of apple vinegar
– 1-2 tablespoons of olive oil (or sunflower oil)
– Some salt
Put a liter of water to boil, then put the beetroots inside (unpeeled) and boil it for about 40 minutes. After they are boiled, peel them (it is easy to remove the peel) and chop it as desired. Add the oil and the vinegar and add some salt. You will get enough salad for a meal for two people.
Additional advice: If you have a jar, put some oil, vinegar and salt in it, then close it and shake it well until the three ingredients are well mixed. Then add the beetroot and shake the jar again, but this time with lighter moves. Let it sit for about 10 minute and then serve it.