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Five recipes with beetroot in the lead
Table of Contents
1. Burak is a characteristic
Cwojdzińska, vitalia.pl). Górnicki et al. 2017). In Poland, it is used primarily as a snail beetle which is used to make popular dishes, such as red beet (A. Ordinary Burak (Beta vurgaris) grown on every continent in the temperate climate zone is known since the Middle Ages, whereas the cultivation of round-rooted beetles (i.e. those we can now find in shops) began only in the 16th century.2. The nutritional value of the beetroot
Cucumber has antioxidant properties It fights free radicals in the body and protects it from oxidative stress. Antioxidants prevent the occurrence of various diseases, including malaria, diabetes, high blood pressure, and even cancers. They are also characterized by high mineral content of magnesium, zinc, potassium, calcium and iron. However, one study found differences in the presence of calcium, iron and magnesium in particular (see Gauge, 2015).3. Five recipes with beetroot in the lead
Purify the beetroot, wrap it in aluminum foil, bake it for about an hour in a bakery heated to 180°C. Cut the fat into cubes, the onion into feathers. Mix the olive oil with honey and the lemon juice, distil it.5. Add to the pre-prepared ingredients.6. Nutritional value (1 serving): Energy: 304 kcal, protein: 11.5 g, fats: 16.8 g, carbohydrate: 5 g.4. Beetroot fries with herbal sauce
In the oven, heat the olive oil to 200°C. Mix it with a pinch of salt, pour it on vegetables. Place the beans on a plate of baking paper, bake it for 30 minutes. Mix natural yogurt with sprayed garlic and spices. 6. Nutritional value (1 serving): Energy: 435 kcal, protein: 7.3 g, fat: 32.9 g, carbohydrate: 31.1 g.5. Beetroot paste on the roast
2. Add olive oil, chrysanthemum and spices, blend to get a smooth consistency. 4. Nutritional value (1 serving): Energy: 387 kcal, protein: 9.6 g, ?? fat: 19.9 g,?? carbohydrates: 44.9 g. Preparation methods1. Grind the finished vegetable, chop it into a basket and place it in a bowl.6. Salad with cassava, beetroot and goat cheese
Prepare in salt water for about 45 minutes. Then pour water and prepare according to the instructions on the packaging. 3. cool the dough, add to the vegetables. 5. crush the goat's cheese, pour the salad. 7. blend the whole. 60 minutes.7. Polish extra beetroot cream. Go ahead
Clean the garlic, wrap it in a foil and bake it for about an hour in an oven heated to 180°C. In a pot heated with olive oil, smear it with garlic and onion to a golden colour. After preparation, brush it with a broth. Remove it from the fire and blend it with soft cream.6. Nutritional value (1 portion): Energy: 164 kcal, protein: 5.3 g, fats: 8.0 g, carbohydrates: 20.4 g.
