WATCH: Preparing beets, Jewish style
Beets were a staple among the Jews of Eastern Europe, although most of them probably didn’t know its nutritional benefits.
Beetroot is rich in folate, magnesium, vitamin C, and fiber. Recent studies show that beets and beetroot juice reduce blood pressure, increase blood flow and might even improve athletic performance.
In this clip of the Forverts YouTube series, “Est Gezunterheyt”, the Yiddish term for “eat in good health”, Forverts editor Rukhl Schaechter and Ashkenazi food scholar Eve Jochnowitz demonstrate how to prepare two kinds of beet salad: one with sweet-and-sour overtones and the other – a bit spicy. Enjoy!
A message from Forverts editor Rukhl Schaechter
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forverts' 127-year legacy — and its bright future.
In the past, the goal of the Forverts was to Americanize its readers, to encourage them to learn English well and to acculturate to American society. Today, our goal is the reverse: to acquaint readers — especially those with Eastern European roots — with their Jewish cultural heritage, through the Yiddish language, literature, recipes and songs.
Our daily Yiddish content brings you new and creative ways to engage with this vibrant, living language, including Yiddish Wordle, Word of the Day videos, Yiddish cooking demos, new music, poetry and so much more.
— Rukhl Schaechter, Yiddish Editor
