Beets are one of those products that are present in the diet quite often. It is believed that the use of this vegetable increases life expectancy, prevents the progression of chronic diseases and is useful for the body as a whole. Read more about how to cook, eat and store dried beets, as well as its benefits, read in this review.

Calorie content and vitamin composition

Beets are rich in nutrients that provide many health benefits. It is a source of fiber, vitamin C, magnesium and folate (folic acid). It has few calories and fats, but many vitamins and minerals.

In this root crop, only 253 kcal per 100 g of product.

And:

• protein - 9 g;
• fat - 0.2 g;
• carbohydrates - 56 g;
• fiber - 2 g.

A brief list of the nutrients contained in a serving of boiled beets (100 g) is indicated as a percentage of the daily intake:

• folic acid - 20–34%;
• Manganese - 16-24%;
• copper - 10-14%;
• potassium - 9–11%;
• phosphorus - 4%;
• magnesium - 6%;
• vitamin C - 6-8%;
• iron - 4-7%;
• vitamin B6 - 3-6%.

The base of useful properties of the vegetable is provided due to the high content of phytonutritins - betanin and vulgaxanthin, which provide antioxidant, anti-inflammatory and detoxification support for the body.

Important! It is recommended to heat beets for no more than 15 minutes (boiling) and no more than 45 minutes (frying) to avoid the breakdown of phytonutrients.

Useful properties and harm of dried beets

Beetroot supplies the body with vitamins and helps to strengthen it. Intense red color is given to it by betalaines. They act as antioxidants and molecules that reduce inflammation, so this root crop is recommended for swelling and as a diuretic.

Beets are rich in antioxidants.. And this is not only known to all beta-carotene. What impresses her most is not the fact that it is rich in antioxidants, but the fact that it is a rather unusual seven. We are used to thinking that vegetables are rich in carotenoids, in particular beta-carotene. Among all the well-studied carotenoids, none of them are found in vegetables more often than beta-carotene. But in beetroot its properties are enhanced by a combination with vitamin C and manganese.

The anti-inflammatory properties of beets are also provided thanks to phytonutrients. The combination of antioxidant and anti-inflammatory molecules makes the vegetable useful in reducing the risk of many types of cancer. In laboratory studies of benign and malignant tumor cells, the possibility of the influence of phytonutrients on reducing the risk of cancer of the colon, stomach, lung, breast, prostate and testes was confirmed.

Fiber contained in beets is good for the digestive tract and cardiovascular system.. She participates in the digestive processes, cleanses the body and goes to the colon, where it becomes a breeding ground for beneficial microflora. A large amount of fiber prevents constipation and inflammatory processes in the intestines.

Did you know? In ancient Persia, beets symbolized quarrels and enmity.

Eating beetroot juice improves cardiorespiratory endurance. It also contains a wide range of phytochemicals that can help improve eye and nerve tissue health. In addition, the sweet taste of beets indicates a high sugar content, which makes a vegetable an important source of its entry into the body.

Beets are good for athletes. It enhances stamina. The substances contained in it affect physical performance, increasing the efficiency of mitochondria, which are responsible for the production of energy in cells. To maximize their impact, the root crop or its juice should be consumed 2-3 hours before training or competition.

As a rule, it is completely safe for most people. But doctors note a number of cases where the use of this root crop can lead to undesirable consequences.

• Possible harm from beets:
• for people with kidney disease due to the risk of lowering calcium levels in the body;
• for patients with metabolic diseases, as it may worsen their well-being.

Pregnant and lactating women are advised to adhere to standard dosages in their diet. There is no evidence that this root crop is harmful during pregnancy, but it should not be used excessively.

Conditions and preparation for drying

Dried beets expand the range of your harvests for the winter. It is perfect for preparing various dishes.

To cook it, you will need:

• sharp knife;
• a bowl;
• cutting board;
• peeler;
• dehydrator: oven or other unit that accelerates the drying of root crops.

Start by washing vegetables and cutting tops. Beet greens are also useful, but now they will not be used for drying. Wash vegetables under running water. Peel the root vegetables. If there is no vegetable cutter, cut it into thin slices.

Important! To remove traces of beets on the kitchen table and vegetable cutter, you can use any acid — vinegar, lemon.

Popular ways to dry beets at home

Drying of prepared raw materials can be carried out in an oven, an electric dryer or simply by air. The main thing in this process is to dry each disk separately, without stacking them on top of each other.

During the cutting process, you can make discs of the thickness that you like best. There are no culinary restrictions on this subject. Just keep in mind that the thinner beetroot mugs will then be too dry. It is necessary to store the finished raw materials in a dry room in a hermetically sealed glass or plastic container.

As drying removes moisture, the vegetable becomes smaller and lighter in weight. The optimum temperature for drying is + 60 ° C. At higher temperatures, vegetables can “harden” on the outside, retaining moisture inside. Therefore, the drying process cannot be accelerated by an increase in temperature. Also keep in mind that the longer the drying time, the less aromatic the product you get.

Blanching can be a process involved in preparing root crops for drying. During the blanching process, the vegetables are heated to a high temperature to destroy complex enzymes. This is necessary so that during storage the root crop does not begin to lose its color and aroma. It also reduces drying time. When blanching, vegetables are immersed in boiling water. The exposure time is no more than 3 minutes.

After blanching for a short time, immerse the vegetables in cold water, but do not cool them - just do a single dive. Remove excess moisture from the circles and place the vegetables in a dehydrator. Carefully monitor the beetroot discs so that they do not burn out during the drying process. Ready vegetables will be slightly springy and dry.

Did you know? In ancient Rome, beets were used as an aphrodisiac. It is proved that the boron contained in it directly affects the production of sex hormones.

In the electric dryer

The electric dryer will successfully dry any number of root crops.

For best results, follow these directions:

1. Lay the vegetables in one layer so that they do not interfere with each other. It is desirable that the circles are approximately the same thickness.
2. Dry the entire batch simultaneously and do not add new pieces to the pallet during the drying process.
3. Preheat the electric dryer to a temperature of + 60 ° C before placing the workpiece in it.
4. After the vegetables are placed, watch the temperature of the electric dryer, as immediately after installing the pallet, the temperature will drop slightly.
5. Every 0.5 hours or an hour, check the drying process. Make sure that the beetroot discs are not burnt, as this negatively affects the taste.

Drying time depends on the thickness of your slices and may take 6-12 hours. After the beets are taken out, cool the pieces and place them in a storage container.

Video: Drying beets in an electric dryer

In the oven

Drying in the oven has about the same algorithm of actions as in the electric dryer.

Instructions for drying in the oven:

1. Set the oven temperature to + 60 ° C.
2. Place slices of root vegetables on pallets. Make sure that all slices are placed in one layer and put them in the oven.
3. Take care to ensure good air circulation. If your oven supports a fan, turn it on. There should be at least 6 cm of free space between pallets for good air exchange. If there is no fan mode, you can just slightly open the oven so that the evaporating moisture has the opportunity to exit.
4. Monitor the temperature settings.
5. Inspect vegetables frequently and turn over baking sheets.

Important! 10–15 percent of adults suffer from reddening of urine after eating beets. If you are one of themthen you should consult a doctor with the problem of iron metabolism in the body.

In the oven, beets will dry 2 times longer than in an electric dryer. Once the vegetables are ready, they must be cooled and put in a container for storage.

Air drying

You can dry beets in the sun, like any other product, in a dry place, protected from direct sunlight and from contact with moisture. Beetroot discs will need to be rotated 1-2 times a day so that drying occurs evenly. Drying time is a few weeks.

Ways to use

Dehydrated foods are considered raw and retain the nutritional components of the raw product. Beets can be added to soups and stews. And if you re-saturate it with moisture or grind it into powder, then you can add it to smoothies, mashed potatoes and other mixtures. It can even be fried like potato chips, or used in a pie filling.

Storage Features

After drying, root crops are stored in an airtight container. It can be plastic or glass containers. Keep vegetables away from sunlight in a dry place with room temperature. In order to improve the quality of the stored product, a moisture absorber can be placed in the container.

The resulting large beet crop can be saved in various ways. Drying beets is one of them. By preparing it for the winter in this way, you expand the assortment of dishes that you cook, fully preserving all the nutrients of raw vegetables at a time when they are at maximum performance.