This winter, choose beetroot for health and taste
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This winter, choose beetroot for health and taste

Here is a winter vegetable that is packed with nutritional benefits and truly versatile in recipes

This winter, choose beetroot for health and taste

Despite two years of the Coronavirus pandemic, the danger has not completely evaded us. Many experts believe that the upcoming winters can trigger an increase in daily cases in India.

In such a state of affairs, hygienic surroundings and strong immunity are our only armours.  Here is a winter vegetable that is packed with nutritional benefits and can be moulded into perfect winter recipes i.e; beetroot.

For every 100 grams of beetroot, you obtain:
Fibre: 2-3 grams
Carbs: 9.6gm
Calories: 43
Water: 88%
Protein: 1.6 grams
Carbs: 9.6 grams
Sugar: 6.8 grams
Fat: 0.2 grams

Beetroot scores 61 on the glycemic index which is considered to be the middle number on the glycemic list. The glycemic index explains how fast the blood sugar will rise after consuming a meal. Glycemic load is 5, which indicates that beetroot does not have a major effect on blood sugar levels.

Vitamins and minerals
Beetroot is rich in various minerals and vitamins, which boost the immune system and help in overall development. Beetroot consists of:
Vitamin B9: vitamin B9 is also known as folate. Folate is required for normal tissue growth and cell function. A pregnant woman should consume it on priority for the healthy growth of her fetus.
Manganese: manganese supports bone health and regulates blood sugar levels in the body.
Potassium: potassium helps to reduce high blood levels.
Iron: we need iron to transport oxygen in red blood cells, reduce fatigue and help in overall development.
Vitamin C: vitamin c is one of the best sources of antioxidants and it is important for better immune function and healthy skin.

Here are some of the best recipes made with beetroot to enhance your taste and provide you with whole nutritional value.

Beetroot Halwa

Beetroot Halwa

Beetroot halwa is not very prominent as Gajar ka halwa, but it is a great option chosen by many people because of its nutritional benefits. It is great to treat yourself to something sweet and healthy for kids.
You require the following written ingredients to prepare delicious beetroot halwa (4 servings) :

  • 3 cups grated beetroot.
  • 3 cups full-fat whole milk
  • 6 tablespoons of regular sugar or jaggery, according to your choice.
  • 3 tablespoon desi ghee.
  • ⅓ spoon of green cardamom powder.
  • 15 to 20 whole cashews
  • 1 tablespoon golden raisins

Follow the following written steps to prepare beetroot halwa :
Rinse, peel and grate the beetroots properly.
Now pour combined milk and grated beetroot in a kadhai on medium flame.
Boil and slim the mixture. During the process, grated beetroots will cook in the milk and the milk will start to reduce and evaporate gradually.
When you notice only 20% of milk left, add the ghee, sugar to the halwa mixture.
Stir well and continue to simmer and cook on a low flame.
Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. Switch off the burner.
Now serve the halwa hot or cool.

Beetroot Tikki

Beetroot Tikki

Beetroot Tikki is the best choice for winter snacks made easily in less time. Enjoy it with your favourite drink. The best part is that vegans can also enjoy it. Arrange the following ingredients to prepare crunchy munchy beetroot Tikki (10 servings):

  • 2 medium-sized beets.
  • 2 large potatoes
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1 teaspoon lemon juice.
  • 2 tablespoons rice flour
  •  ½ cup rava or sooji
  • 2 tablespoons oil for pan-frying

Follow the following written steps to prepare crispy beetroot tikki:
 Boil beetroot and potatoes together in a pressure cooker with some salt and enough water for 7 to 8 whistles on medium flame.
Drain all the water.
 Grate the potato and beetroot in the same bowl and mash them well.
Add all the spice powders, green chilli, salt and rice flour. Mix everything well with your hands.
 Now shape them into round shaped patties.
roast some rava or sooji in kadhai on low flame.
Now coat all the uncooked tikki on roasted sooji.
 Take a pan, add some 2 tablespoons of oil and fry the cutlets till they are crisp and golden.
Place the fried cutlets on kitchen paper towels for extra oil to be absorbed.
Serve beetroot cutlet hot and crispy with your favourite dip.