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Difference between revisions of "Beetroot"
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| − | + | [[Image:Beetroot.jpg|300px|thumb|right|Beetroot, boiled and peeled]] | |
| − | + | ===What is Beetroot?=== | |
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| − | == | + | |
Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of [[Swiss chard]] are eaten boiled while the whole leaf blades are eaten as [[spinach]] beet. | Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of [[Swiss chard]] are eaten boiled while the whole leaf blades are eaten as [[spinach]] beet. | ||
The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling [[taro leaves]]. | The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling [[taro leaves]]. | ||
| − | The usually deep-red roots of garden beet are eaten boiled either as a cooked [[vegetable]], or cold as a salad after cooking and adding [[oil]] and [[vinegar]]. A large proportion of the commercial production is processed into boiled and [[sterilised]] beets or into [[pickles]]. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption. | + | The usually deep-red roots of garden beet are eaten boiled either as a cooked [[vegetable]], or cold as a salad after cooking and adding [[oil]] and [[vinegar]]. A large proportion of the commercial production is processed into boiled and [[sterilised]] beets or into [[pickles]]. In Eastern Europe beet soup, such as cold [[borscht]], is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption. |
| − | Beetroot can be peeled, steamed, and then eaten warm with [[butter]] as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a [[salad]]. It is also common in Australia and New Zealand for pickled beetroot to be consumed on a [[burger]]. | + | Beetroot can be peeled, [[steamed]], and then eaten warm with [[butter]] as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a [[salad]]. It is also common in Australia and New Zealand for pickled beetroot to be consumed on a [[burger]]. |
| − | One increasingly popular preparation involves tossing peeled and diced beets with a small amount of [[oil]] and seasoning, then [[roasting]] in the oven until tender. | + | One increasingly popular preparation involves tossing peeled and diced beets with a small amount of [[oil]] and seasoning, then [[roasting]] in the [[oven]] until tender. |
Garden beet juice is a popular health food. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to improve the colour of [[tomato paste]], [[sauces]], desserts, jams and jellies, ice cream, sweets and breakfast [[cereals]]. | Garden beet juice is a popular health food. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to improve the colour of [[tomato paste]], [[sauces]], desserts, jams and jellies, ice cream, sweets and breakfast [[cereals]]. | ||
| − | </div> | + | == How much does one cup of beetroot weigh? == |
| + | ''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:'' | ||
| + | <table border="0" cellpadding="2" width="500"> | ||
| + | <tr> | ||
| + | <td colspan="2"><strong>Ingredient</strong></td> | ||
| + | <td><strong>US Cups </strong></td> | ||
| + | <td><strong>Grams</strong></td> | ||
| + | <td><strong>Ounces</strong></td> | ||
| + | </tr> | ||
| + | |||
| + | <tr> | ||
| + | <td>Beetroot</td> | ||
| + | <td>raw - sliced/diced/grated</td> | ||
| + | <td><div align="center">1</div></td> | ||
| + | <td>150 grams</td> | ||
| + | <td>> 5 ounces</td> | ||
| + | </tr> | ||
| + | |||
| + | <tr> | ||
| + | <td>Beetroot</td> | ||
| + | <td>cooked - sliced/diced</td> | ||
| + | <td><div align="center">1</div></td> | ||
| + | <td>200 grams</td> | ||
| + | <td>7 ounces</td> | ||
| + | </tr> | ||
| + | |||
| + | </table> | ||
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| + | |||
| + | '''Conversion notes:'''<br /> | ||
| + | Every [[ingredient]] has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page. | ||
| + | |||
| + | We also have a [[generic conversion table]] and a [[portions per person lookup]]. | ||
| + | |||
| + | <GoogleBanner></GoogleBanner> | ||
| + | ==See also== | ||
| + | * [[Sugar beet]] | ||
| + | ---- | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
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Revision as of 18:38, 25 March 2012
What is Beetroot?
Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet.
The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves.
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. It is also common in Australia and New Zealand for pickled beetroot to be consumed on a burger.
One increasingly popular preparation involves tossing peeled and diced beets with a small amount of oil and seasoning, then roasting in the oven until tender.
Garden beet juice is a popular health food. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to improve the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.
How much does one cup of beetroot weigh?
Estimated US cup to weight equivalents:
| Ingredient | US Cups | Grams | Ounces | |
| Beetroot | raw - sliced/diced/grated | 1 |
150 grams | > 5 ounces |
| Beetroot | cooked - sliced/diced | 1 |
200 grams | 7 ounces |
Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
We also have a generic conversion table and a portions per person lookup.
See also
