When we think of beet, we do not think too many options to consume it, beyond a salad or a cake. However, this vegetable that draws attention for its purple color that dyes everything in its path, allows a series of dishes to suck your fingers. Discover the most delicious beet recipes in the following article.
Cold beet cream
For three guests you will need a large packet of beets , two leeks, half a tender onion, a branch of celery, a packet of white asparagus, an apple, a pear, 150 grams of potatoes, cinnamon powder, a cardamom seed, skimmed milk , 3 tablespoons of olive oil, salt and 4 pots of plain yogurt.
Punch the leeks and the chopped onion in a pan. Incorporate the beets into pieces, the apple, the potatoes, the pears and the asparagus. Sauté well and add a mixture of milk and water in a cup, cinnamon, cardamom and salt. Let cook. Beat until there is a cream and when it is cold you add the yoghurts. Take to the refrigerator and leave about two hours before serving.
For four people, the ingredients are: 3 cooked beets and 2 cloves of garlic. For the dressing, modena vinegar, salt, sugar and pepper. Cut the beets into cubes, chop the garlic. Mix all the ingredients of the dressing and pour over.
Instead of using chickpeas (the original recipe), in this case you opt for beets . And it is more than delicious. The ingredients (for six servings) are: 200 grams of beet, 150 grams of peeled walnuts, 15 grams of bread (from the previous day), 1 tablespoon of cumin seeds, 1 teaspoon of
Wash the beets well and boil with water and salt. You can also toast or roast them. Toast the nuts and cumin seeds at 180 ° C in the oven for 8 minutes. Chop the first and crush the second in the mortar. Grate the bread and mix with the nuts. Chop the garlic. Place all the ingredients in the chopper and process until you get a cream. Garnish with mint leaves or chopped chives and reserve in the fridge, eat cold.
Beetroot and tomato gazpacho
For four diners you will need ¾ kg of cooked and sliced beets , ¾ kg of ripe tomato, without seeds and peeled, half chopped onion, 2 cloves of garlic, 250 grams of
Place all the ingredients in a blender or mixer and mix well. If you have too thick you can add cold water and re-season or place vinegar and oil (according to taste). It is served very cold.
This recipe is for four people and has the following ingredients: 1 bunch of beets , 2 or 3 cloves of garlic, olive oil, sherry vinegar, ground cumin, salt and water.
In a saucepan cook the previously washed beet and remove the leaves, for about eight minutes, until tender. Remove the skin and cut into a half moon shape. In a mortar crush the garlic, salt and cumin. Add a little oil and vinegar. Pour into the same container of beets and reserve an hour in the fridge.
It is a delicious recipe. For four people the necessary ingredients are: 400 grams of flour, 2 tablespoons of salt, 7 grams of dry baker’s yeast, 275 ml of warm water, 200 grams of raw and crushed beets, 2 tablespoons of poppy seeds, 2 tablespoons of Flax seeds, 2 tablespoons of pumpkin seeds, 1 tablespoon of mustard seeds and 1 tablespoon of sunflower seeds.
Sift flour with salt and yeast. Add the seeds and beets in a hole in the middle. Incorporate water to form a homogeneous mass, which is not sticky. Knead for a few minutes on a floured surface. Let rest for at least an hour. Give it the shape you want. Place on a tray with butter so that it does not stick (and a little flour). Preheat the oven to 220 ° C and bake for about 40 minutes.
Salad of beets and balsamic cream
For two guests the ingredients are: 5 leaves of fresh lettuce, 1 tomato, 100 grams of white cheese, 50 grams of walnuts, slices of beet, olive oil , salt and Modena balsamic cream.
Thoroughly wash the leaves of the lettuce and chop. Clean the tomato and cut it into cubes. Cut the cheese into cubes and the beetroot into smaller slices. In that order available on a tray. The dressing is placed first the olive oil and the salt, then the cheese and the nuts and finally the balsamic cream.
Russian beet soup
It will be something different for your plate and your palate. For four guests you will need: 200 grams of beet, 1 potato, 50 grams of red cabbage, 1 onion, 30 grams of butter, necessary amount of chicken broth, a glass of cream, salt and pepper.
Peel the potato, the beets, the onion and the red cabbage. It cuts the same size. Melt the butter in a pan and sauté the vegetables. Add the broth and cook for 20 minutes. Pass through the blender or grinder, season and serve hot.