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Baby beetroot
Small early-harvest beetroot roots with tender greens, with a thin skin and juicy sweet flesh, roasted whole, cut into warm salads, the greens braised and in soups.
Baby beetroot is small early-harvest beetroot roots together with the tender beet greens, with a thin skin, juicy, tender, sweeter and less 'earthy' flesh than mature beetroot. The young roots are roasted and boiled whole, cut into warm salads, with goat's cheese and rocket, and the greens and stalks are braised, added to soups (botvinya), green shchi and sauteed as a side.
Calories, proteins, fats and carbohydrates per 100 g of product
Baby beetroot, Raw: Calories 43.0 kcal, Proteins 1.6 grams, Fats 0.2 grams, Carbohydrates 9.6 grams per 100 g of product.
Baby beetroot, Boiled: Calories 44.0 kcal, Proteins 1.7 grams, Fats 0.2 grams, Carbohydrates 10.0 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared with us by Anatoly Anoshin, chef of the restaurant "Yan Primus.
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A connoisseur of Russian culinary antiquity, the chef of the Matryoshka restaurant Vlad Piskunov remains true to the classics. In his cold borscht, beets are present in three forms at once: in the form of beetroot broth, green tops and, the sweetest and youngest, in the form of diced garnish. Ginger, vinegar and lemon juice help maintain the balance of salty, sour and sweet. As a protein component, the chef chooses Tambov ham, a glorious Russian historical brand. However, replacing Tambov ham with a good carbonade or homemade boiled pork will not be considered cheating either. The main thing is to remove all the fat from the pork - it is frankly unnecessary in a cold soup.
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