Organic Beetroot Red Turnip

The purple root of Mediterranean soils: sweet, earthy, rich in antioxidant betalains

A small excellence of the organic garden, from European peasant tradition to contemporary gourmet dish

Organic Beetroot: Authenticity and Artisanal Flavor

La Organic Beetroot Red Turnip It is one of the most important roots versatile and chromatically fascinating of the European peasant garden: a tuberous root vegetable with a characteristic intense red-purple color (sometimes tending towards magenta), from firm and juicy pulp and flavor earthy-sweet distinctive. Cultivated under the regime organically grown products, without pesticides or synthetic fertilizers, presents a natural concentration of active ingredients and aromatic compounds superior to industrial varieties. Extremely versatile in the kitchen — it is consumed raw, cooked, baked, juiced, fermented — it is the undisputed queen of contemporary plant-based cuisine and one of the most loved gourmet ingredients of the new vegetarian catering e vegan high level. The red-magenta color is due to the betalain, water-soluble pigments among the most powerful natural antioxidants existing in nature.
 
 
 

The roots of beetroot lie in the classical Mediterranean

La beet (Beta vulgaris there. esculenta) has an ancient history: the wild progenitor plant grew spontaneously on the Atlantic and Mediterranean coasts of Europe and North Africa, and was known to the Greeks and Romans. Pliny the Elder of Naturalis Historia e Apicius since By Re Co Maquinaria already described the beetroot, which the Romans consumed both for its leaves — very similar to those of the current chard — both for the small and poorly developed root. The genetic selection towards the large, deep red tuberous root is relatively recent: it occurred between the 16th and 17th century in Germany, where horticulturists selected strains with thickened roots. In early eighteenth century, the Prussian emperor Frederick the Great promoted the cultivation of sugar beets, which were then the basis for the discovery of sugar beet by the German chemist Andreas Marggraf since 1747 —a revolution that would transform the European agricultural economy. salad beetroot Instead, it has rooted its tradition in Slavic cuisines (Ukrainian-Russian-Polish borscht), Northern European (marinated salads) and Mediterranean.
 
 
 

Choosing Red Beetroot means choosing antioxidants and performance

Beetroot is one of the more nutritionally active vegetables existing in nature. It is the only significant source of betalain — water-soluble pigments divided into betacyanins (red-magenta) and betaxanthins (yellow) present almost exclusively in plants of the family AmaranthaceaeBetalains are powerful antioxidants with documented action inflammatory, hepatoprotective (they promote the liver detoxification through the stimulation of phase II enzymes) and nutraceuticalBeetroot is also very rich in natural nitrates — the same compounds that athletes take as supplements — which improve muscle oxygenation, they lower blood pressure e increase aerobic endurance: studies published on Journal of Applied Physiology have documented significant improvements in athletic performance following regular consumption of beetroot juice. It also provides folate (vitamin B9, important during pregnancy), Manganese, Potassium, Iron, Copper, fibers e Vitamin C. Naturally vegan, gluten free, low calorie.
 
 
 

How to Best Use: Organic Beetroot

• RAW: SIGNATURE SALADS, CARPACCI, AND ENERGY-PACKED JUICES
  The most used lively and modern of the Red Beetroot is to taste it raw, so as to fully preserve the thermolabile betalains and vitamin C. Cut it into julienne strips with a mandolin. gourmet salads: classic combination with Organic Fennel in slices, Organic Pink Grapefruit in segments, Organic Sorrento Walnuts and a vinaigrette raw pressed wildflower honey from the Treja Valley and mustard — a salad that's a celebration of colors and flavors. Try it also in carpaccio: very thinly sliced ​​with extra virgin olive oil, salt, and parsley. For a burst of health, blend it in sports smoothie with apple and ginger — the perfect pre-workout drink for endurance athletes thanks to natural nitrates.
• COOKED: BAKED, IN PARFUM AND IN PURPLE RISOTTO
  La baking Transforms beetroot, enhancing its natural sweetness. Wash it without peeling it (the peel preserves its color and nutrients during cooking) and cook it. baked in foil Bake at 180°C for 50-60 minutes wrapped in baking paper with a drizzle of extra virgin olive oil: peeling it at the end of cooking will be very simple. Serve it in cubes as a side dish with extra virgin olive oil and salt, or as part of a buddha bowl. For a signature purple risotto, blend the cooked beetroot and stir in the Organic Carnaroli DOP Rice from Baraggia with the cream thus obtained, completing with fresh goat cheese as Cornelia soft first salt e Pecan Nuts —a chromatically spectacular dish. Also splendid with pink gnocchi, colorful hummus, and velvety creams.
• TRANSFORMATIONS: CHIPS, FERMENTED PRODUCTS AND COLORED BREADS
  Red Beetroot is extraordinary in domestic transformations and in signature preparations. Cut into thin slices and dried in the oven at 120°C for 1-2 hours, it produces beetroot chips Purple—a healthy and naturally colorful snack. For amateur bakers, blend it and add it to bread dough for a delicious, pink bread aromatic (replaces part of the water in the dough). For those who want to explore the fermentation, is the ideal raw material for kvass of beetroot and lactic fermented foods — or alternatively choose the already fermented and ready version like the Bucolica's Fermented Beetroot Sticks. For children, beetroot is also an excellent natural dye for cakes, fresh pasta, gnocchi and biscuits.

Ingredients

Beetroot Red Turnip (Beta vulgaris there. esculenta) fresh seasonal, from organic farming.
 
 
 

Food container

Storing Beets in refrigerator at +4°C / +6°C in the vegetable section, inside a breathable or paper bag. They can be stored up to 2 3-weeks in optimal conditions. The leaves — if present and very fresh — are edible and excellent like chard: steam them or sauté them within 2-3 days of purchase (they spoil before the roots). long-term preservationBeets can be frozen after being fully cooked (wrapped in foil or boiled) and cut into cubes: they will keep in the freezer for up to 6-8 months. Please note:Betalains stain hands, wooden cutting boards, and fabrics intensely. It is recommended to wear disposable gloves when cleaning and use a washable cutting board.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of fresh product)

• Energy: 180 kJ / 43 kcal
• Fat: 0,2 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 9,6 g (of which sugars: 6,8 g)
• Fiber: 2,8 g
• Protein: 1,6 g
• Salt: 0,18 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp