Beets. It took me many years to appreciate them. As a child, and do not think I'm the only one really made me feel. The flavor is unique, sometimes daunting. At home we ate the boiled potatoes mixed with mayonnaise and plenty.
I have not bought them for years, then all Suddenly, the desire to be affected by these flavors (strong form of self-harm, I said to myself) And
search search, is located, by Sergiott here I found a recipe that seemed to be inviting.
For 2 persons:
-200 g -1 beet noodles
medium large not pre-cooked (I said no, the pre-cooked!)
-garlic-olive oil, salt and pepper.
To cook beets is to boil a couple of hours, with the skin.
Then, peel and chop finely with a little oil to create a thick cream. Add salt to taste. Sauté in a
pan with a clove of garlic a couple of tablespoons of olive oil and red pepper and cream
sautéed beet. Drain the pasta and toss a couple of minutes in a pan. Serve.
Who is good at what : beet is a refreshing food, useful for lowering cholesterol, aids digestion, high in fiber and magnesium, phosphorus, calcium, potassium and iron. His dall'ortaggio raw juice obtained was inserted between the useful substances in cancer prevention. Its color is due to anthocyanosides, which have the ability to increase the viability of red blood cells.
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