Beetroot (Russian: свёкла [swjókla]) is used in many ways in Russian cuisine. Beetroot contains many vitamins and minerals, including B vitamins, vitamin C, folic acid as well as potassium, calcium, iron, copper, magnesium and others. The red bulb protects the body against free radical damage, stimulates digestion, neutralizes the acid and is believed to help prevent cancer. Those who have kidney stones should avoid eating too much beetroot. It is important to be careful cutting beetroots avoiding a loss of juice and valuable vitamins and nutrients. Beetroot is rich in nitrates. During cooking nitrates change into harmful nitrosamines. Therefore it is recommended to heat beetroot only once and let it cool down quickly. To cook beetroot, wash but not peel it. The cooking time is about one hour depending on the size.
|1 kg (=2.2 lb)||red beets (cooked)|
|100 g (=3.5oz)||walnuts|
|2-3||cloves of garlic|
|salt and pepper|
- Grate cooked beets and walnuts. (or chop in food processor).
- Crush garlic cloves and mix with the rest.
- Season to taste with salt and black pepper. Add mayonnaise and mix well.
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