Yellow beetroot

Yellow beetroot is characterized by round root crops, reddish-orange skin and bright yellow flesh. Interestingly, even the tops of this beet variety are not quite familiar - green with cuttings and streaks of yellow color. It is worth noting that yellow beets are a fairly old variety of this plant, which has been known since the reign of Queen Victoria, that is, since the nineteenth century.

To taste, this root vegetable practically does not differ from the beets familiar to many - it is exactly the same sweet and rather fragrant. At the same time, yellow beets are ready to make friends with a wide variety of products - from cheese and smoked meat to citrus fruits. In addition, yellow beets are good when baked and even as vegetable chips.

Fresh leaves or tops of yellow beets are often used fresh, adding them after grinding into salads. In addition, yellow beets are great with products such as honey, oranges, lemons, butter and many others. The calorie content of yellow beets is 50 kcal.

Yellow beets are used for food in a variety of forms - they are good in raw form, as well as after heat treatment. For example, boiled yellow beets are very fragrant, when dried, they are great for adding to the first courses. In addition, yellow beets can also be frozen, salted or marinated.

Before boiling yellow beets, root crops are undesirable to peel in the same way as you should not cut off their "tail" with the top. To do this, root crops must be thoroughly rubbed with a brush, and then put in boiling water with the addition of a few drops of vegetable oil. By the way, it is not recommended to salt the water due to the fact that the taste of the finished yellow beet can deteriorate significantly.

Yellow beets are unusually rich in taste and healthy if baked in an oven. To do this, you can simply put clean root crops on a grill or wrap them in food foil. The yellow beetroot prepared in this way perfectly retains its beneficial properties and is suitable for preparing numerous meals.

Be that as it may, yellow beets are unlikely to achieve recognition in the domestic market. Just imagine a yellow beetroot, borscht, vinaigrette or herring under a yellow fur coat. But for the people of America, for example, yellow beetroot has long been a familiar and popular product that they are very happy with - it does not get dirty when cooked.