Beet is considered one of the most useful vegetables. It contains a set of vitamins and minerals and also cellulose which helps to bring slags and toxins out of an organism. It contains the quartz stimulating skin regeneration processes. Beet is used in the raw, boiled, fried and baked. If to bake beet, all its useful properties can be kept almost completely. Such heat treatment doesn't destroy the enzyme which is contained in beet a betaine which promotes digestion of food.
Instruction
1. Take 3-4 beets of the average size and well wash out them in flowing water, cut off a shank and a tail. Dry root crops paper kitchen towels or napkins. Inwrap everyone densely in a piece of a foil and pierce in several places a toothpick.
2. On a small pallet fill a thick layer sea or ordinary salt of a coarse grinding. It is necessary to support necessary temperature condition when roasting beet.
3. Warm an oven to 200-220os, put inside its pallet with the beet which is laid out over salt. Leave to be baked for one or one and a half hours. Degree of readiness of beet can be checked the same toothpick or a fork.
4. When beet becomes soft, switch off an oven, but don't pull out a pallet. Get it in half an hour, remove from beet a wrapper from a foil, cool, clean a skin. Beet is ready-to-serve.
5. It is possible to make carpaccio of the baked beet. Slice its thin, water with a soy-bean sauce with the sugar evaporated half. From above strew with grated apple and the cut small green onions. Close food wrap, put for one or one and a half hours in the fridge, then serve snack on a table.