Red beets have been used by the ancient Greeks as a medicinal food. Hippocrates, for example, used it to treat skin inflammations, infections and fever.
Medieval doctors in Europe have found, that it successfully treats blood diseases.
Red beets are rich in antioxidants, sugars, proteins, pectin, carotene, useful acids - oxalic, malic and citric and vitamins B1, B2, E, C, PP, U.
It is also rich in many mineral salts of potassium, magnesium, iron, copper, zinc, fluorine and others. It is rich in iodine and contains a huge amount of fiber, which is so good for our body.
They can be consumed both raw and cooked in different ways.
One of the ways to preserve all these useful substances as much as possible is to prepare it stewed.
When stewing, the food is prepared by heating the selected products with steam at about 120-150 degrees. This can be done in a special cookware or in a thick-bottomed pot, in which a vegetable basket is placed.
Steamed vegetables are cooked faster and their nutrients, taste and color are preserved. Another way, which most often used by cooks, is with a little liquid under the lid.
So here's how to make stewed red beets.
Choose 1 head of beetroot, by making sure it is not rotten and has a nice red color. Clean it well, wash it under plenty of running water and peel it.
Cut it into cubes or slices (but no thicker than 1 cm). Put them in a pot or pan with a little water/broth and oil/olive oil - the water should not cover the beets, but should be at their level and be sure to cover the cookware with a lid.
Cook until the stewed beets soften and if necessary, add a little more liquid.
The red beets, prepared in this way, can be used for salads, appetizers and as side dishes, which can be flavored according to your preferences.
