Traditional recipes

Beet salad

Beet salad


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If I still mentioned the beet salad in the soufflé recipe, I thought I'd introduce it to you ... :))

  • 1 kg of beets
  • 3 tablespoons horseradish
  • salt
  • vinegar

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Beet salad:

The beets are washed and boiled in a pot of water. We realize it's ready when we stick the fork in the beets and it goes into it.

Remove from the water in which it boiled, let it cool a bit, then clean it (I use gloves so as not to stain my fingers). Grate on large grater, add horseradish, salt and vinegar to taste.

It's better after a night in the fridge.


Beetroot salad with liver

Beet salad with figs # 259, it is a good salad, it is consistent, it is healthy and easy to prepare.
In ancient times, the Romanians knew red beets more as a natural remedy against fever. In ancient Greece, red beets were so prized that, according to a myth, they were offered on a silver platter to the god Apollo.
Red beets It contains vitamins A, B, C, E, K and a significant amount of potassium, folic acid and manganese. Along with these, it also supplies moderate amounts of calcium, iron, magnesium, phosphorus, selenium, zinc, sodium, copper and other minerals. Vegetable fiber from beets seems to have the ability to lower the level of cholesterol in the blood, and beetroot juice lowers blood pressure. So, a vegetable that helps us keep us healthy.

Photo: Beet salad # 259 ro & # 537ie with fig & # 259 & # 539ei & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
3 large red beets or 6 baby beets
500 g of chicken figs
2 tablespoons olive oil
100 g mayonnaise & # 259
200 g fat yogurt
salt
fresh white pepper & # 259t m & # 259cinat
mixture of spices for chicken
Optionally, 3 tablespoons white wine
Preg & # 259te & # 537ti a & # 537a:
Wash the beets well and boil them for about 1 hour, until they penetrate well. You drain it, peel it and cut it into cubes. While the beets are boiling, mix the figs with the oil.
Wash your skin with hair care. & Sprinkle sprinkles with spice mixture & # 537i & icirci mix again with oil.
Put the mixture in a heat-resistant dish, sprinkle with wine or water and cook for 20 minutes on high heat, turning it on after 10 minutes. & Icirci po & # 539i pr & # 259ji & icircn tigaie, la foc iute, ad & # 259ug & acircnd pu & # 539in vin.
Cut the cubes into a peeled beet. Mix them together with mayonnaise, yogurt, salt and pepper to taste.

Preparation: 15 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Loredana Dubreu, T & acircrgu-Jiu, Gorj County


Potato salad recipe with beets and cheese. How long to keep in the fridge before serving

Tighten the circle over the assembled salad and refrigerate the entire platter for at least two hours before serving. Thus, it will be time for the layers to settle well and for the flavors of all the ingredients used to mix in a delicious way.

Finally, decorate the potato salad with beetroot and green cheese. green onions, pomegranate seeds or other ingredients, depending on the preferences and imagination of each. For a lot of fun, this final stage can be attended by children or other family members, who are going to serve a delicious and healthy appetizer salad.


Beetroot salad with oranges

A beet salad with oranges, & icircn this & # 259 period & # 259 summer & # 259, is a boon. The salad is very tasty, very easy to prepare, with ingredients for any housewife.
Red beets it tastes pleasant, eaten raw and prepared in different ways. In ancient times, the Romans knew it more as a natural remedy against fever. In ancient Greece, red beets were so prized that, according to a myth, it was offered on a silver platter to the god Apollo.
Beetroot contains vitamins A, B, C, E, K, but also potassium, folic acid, manganese, calcium, iron, magnesium, phosphorus, selenium, zinc, sodium, copper and others. minerals. It is very good in combating anemia, dysfunction of the digestive tract, high cholesterol, cancer and heart disease. Its contribution to the prevention of colon cancer is very important (due to the content of betacyanin, which gives the beet its red color). The beet reached our territory only in the ninth century, initially in the area of ​​the Black Sea, with the rise of the Greek cities.
A beetroot salad eaten with a meat dish, or even plain, is pure and clean.

Photo: Beet salad with oranges & ndash iStock

& Icirc & # 539i must:
1 beet roe, the size of a m & # 259r
1 m & acircn & # 259 varz & # 259 tocat & # 259 fin
1 orange & # 259
ceap & # 259 ro & # 537ie
the shell of a half & # 259t & # 259 & # 539i from l & # 259m & acircie
2-3 lettuce leaves (or pea leaves)
1 piece & # 259 br & acircnz & # 259 tofu (the size of an egg)
m & # 259sline oil
o & # 539et de vin ro & # 537u
salt
un v & acircrf cu & # 539it nuc & # 537oar & # 259
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Cut red onion slices and mix in a bowl with finely chopped cabbage, salad and / or leaves and grated peel from the acircie. Season to taste with salt and walnuts and at the end add a drizzle of olive oil. In the serving dish, put the basic composition, then the beets and the orange pieces. Press the tofu br & acircnza sf & # 259r & acircmat & # 259. It can also be served with boiled eggs.

Re & # 539et & # 259 by Ileana Varga, loc. Boghi & # 537, Satu Mare County


Spicy beetroot salad

The vegetables are washed and cleaned. Cut the beets into cubes and the carrots into cubes and slices. The beets are washed again under a stream of cold water, then they are mixed with the already cut carrots and put in jars.

Prepare the composition of water, sugar, vinegar and a sachet of hot fixed Pikant. Bring to the boil and simmer for 3-5 minutes, stirring constantly. The obtained composition is poured hot into jars. The jars are closed with a lid and stored cold.

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    10 Beet salad recipes

    Beets are a root of sweet earthy taste, which pleases many people. It has a high nutritional value, with a high concentration of carbohydrates and brings health benefits. It is known, for example, that beets help lower high blood pressure due to the presence of nitrates that relax blood vessels and also contribute to increasing the yield in formation, as it allows a greater number of nutrients to reach the muscles.

    Beets also help strengthen the immune system by being rich in zinc. The presence of iron and B-complex vitamins prevents anemia. Calcium and potassium increase muscle fibers and the presence of vitamins B1 and B2 helps protect the nervous system.

    The amount of vitamin C is also important to prevent premature cell aging and prevent cancer. Vitamin A maintains eye health to this day, preventing cataracts and other eye conditions.

    Therefore, beets can be a complete food to be introduced in healthy menus and to be consumed daily. Below you will find recipes for assorted beet salads, with flavors and ingredients that appeal to the most demanding and varied palates. Check it out and enjoy!

    1. Recipe for beets and orange salad

    ingredient:

    • 2 boiled beets
    • 2 oranges
    • 1 apple cider vinegar
    • 1 tablespoon olive oil
    • salt to taste.

    Preparation method:

    Cook the peeled beets until soft, diced and set aside. Get well. Peel the oranges, remove the bitter white part and cut into pieces, rummaging through the brain.

    In a salad bowl place the chopped and already cold beets. Season with vinegar, olive oil and salt. Stir in the lightly chopped oranges. Leave a few pieces of orange to decorate the salad. Cool slightly and serve.

    2. Recipe for beet salad with carrot and egg

    ingredient:

    • 1 beet
    • 1 carrot
    • 1 or
    • olive oil to taste
    • 1 lemon
    • pepper to taste
    • salt to taste.

    Preparation method:

    In a pan with water, cook beets and previously washed carrots, peeled and cut into large pieces for 25 minutes. Cook the egg in a saucepan for 15 minutes. After that, drain, leave to cool and peel. When the vegetables are soft, cut them into smaller pieces and season with olive oil, lemon juice, salt and pepper. Arrange them in a salad bowl, add sliced ​​egg and taste. Serve.

    3. Recipe for beet salad with pineapple

    ingredient:

    • 1/2 cup natural yogurt
    • 1/4 cup chopped mint
    • 1 tablespoon olive oil
    • 1/2 tablespoon salt.

    Preparation method:

    Wash beets well, peel and cook in a pan with water for 1 hour. Drain, allow to cool and cut into cubes. Peel and cut the pineapple into cubes and bring to the cold. Mix the beets and pineapple in a salad bowl. Mix the sauce ingredients and mix exactly in time so as not to stain.

    4. Recipe for beet salad with green apples

    ingredient:

    • 2 beets, peeled, grated
    • 1 green apple, peel, thick
    • 1 cup chopped celery
    • 8 lettuce leaves
    • 2 tablespoons chopped green onions.
    • 1/2 teaspoon salt
    • 2 tablespoons lemon juice
    • 8 tablespoons olive oil.

    Preparation method:

    Wash the beets, peel and grate in the thick channel. Bake the washed green apples and the grill. Mix all the sauce ingredients in a bowl. Gradually add the olive oil, beating with a fork until the sauce thickens slightly. Book it. Mix the beets, apple and celery and serve with the reserved sauce. Separate a tray, cover with lettuce leaves and spread the green apple, beets, sauce and chives on top. Serve.

    5. Beet salad with purple onion recipe

    ingredient:

    • 4 beets
    • 1 purple onion
    • 2 tablespoons balsamic vinegar
    • 6 tablespoons olive oil
    • 1/4 cup of purple basil tea
    • salt to taste
    • freshly ground black pepper to taste.

    Preparation method:

    Start by lighting the oven at 200 degrees. Wash the beets in running water and wipe the ground with a brush. Cut the beets in half and cover with aluminum foil and bake for 40 minutes. Check to make a fork if they are bidding, if they are not alone. Wait for it to melt, open the aluminum and set it aside. Wash the basil and set aside. Cut the onions into slices and place them in a bowl of cold water. Cut the beets into medium pieces and combine the drained onion, basil and season with vinegar, salt and pepper. Refrigerate and serve.

    6. Beet salad recipe with cream and goat cheese

    ingredient:

    • 2 beets cut into pieces
    • 1 half purple onion
    • 300 g of fresh goat cheese
    • 1 packet of garlic
    • olive oil to taste
    • thyme fresh to taste
    • salt to taste.

    Preparation method:

    Take the washed and peeled broken beets to fry in a baking dish with a drizzle of olive oil, garlic, thyme and salt. Bake in a preheated oven at 200 degrees for about 20 minutes or until the beets are delicate but not canceled. Spread in a bowl and place the chopped goat cheese and onion on top. Season with olive oil and other spices and serve with washed garlic.

    7. Recipe for beet salad with mustard and leaves

    ingredient:

    • 4 small beets
    • 1/3 cup olive oil
    • juice of 1 Sicilian lemon
    • 1 tablespoon Dijon must
    • 1 teaspoon of honey
    • salt to taste
    • 1 cup of purple salad
    • 1 cup salad
    • 1 cup of endive.

    Preparation method:

    In a pan with water, cook the beets for 25 minutes or until soft. For the sauce it is enough to mix in a bowl oil, lemon juice, mustard and honey until obtaining a more creamy consistency. Season with salt and cool. Drain the beet water and pass through cold water to stop cooking. Clean and cut into smaller pieces. Arrange the leaves in a salad bowl and add the beets. Refrigerate and when it's time to serve, moisten the sauce.

    8. Recipe for beet salad with nuts

    ingredient:

    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 1/2 clove of garlic
    • 1/2 teaspoon purple onion
    • salt to taste
    • pepper to taste.

    Preparation method:

    Wash the beets, peel and cut into small cubes. Start slowly until you are worried. Mix olive oil, vinegar, dijon mustard, garlic and purple onion in a kind of sauce. Pour the diced beets into a salad bowl. Then season with salt and pepper to taste. While the beets are cooling, fry the walnuts in a large pan. When the walnuts are golden brown, remove from the heat, allow to cool slightly and cut coarsely. Add the walnuts and parsley to the beets and mix everything. Serve at room temperature.

    9. Beet salad recipe with bitter sauce

    ingredient:

    • 6 beets
    • 1 and 1/2 cup water
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon brown sugar
    • 1 shallot
    • 1/2 teaspoon grated orange peel
    • 2 tablespoons chopped green onions
    • 1 teaspoon salt
    • pepper to taste
    • Olive oil to taste.

    Preparation method:

    Wash the beets in running water to remove dirt, cut in half and take to cook with the peel to preserve its flavor. Put in a large, deep pan that has a lid. Add water and 1/2 teaspoon salt, cover the pan and cook. Cook hot first, when it starts to bubble, reduce heat, cover and leave for another 40 minutes or until soft.

    Remove the beets and place on a tray to cool. With the remaining beet broth in the pan, allow to reduce to low heat, add the vinegar, brown sugar and leave for 2 minutes. Stop it. Unwrap the beets, cut the onion into thin slices, separate the herbs. In the frying pan, over low heat, bring the onion to brown, then the beets, orange peel and serve with salt. Then transfer to a salad bowl and pour the sweet broth and finish with the chopped chives. Serve.

    10. Recipe salad recipe with radish

    ingredient:

    • 3 carrots in shell
    • 4 ridichi
    • 3 peeled beets
    • parsley to taste
    • pepper to taste
    • salt to taste
    • freshly ground black pepper
    • 1 Sicilian lemon
    • olive oil to taste.

    Preparation method:

    Wash the carrots and radishes and cut into thin slices with the peel. Bake the beets and put them in cubes. Season with salt, lemon and olive oil in a salad bowl and add chives and fresh pepper. Serve this salad as a side dish or entree.

    Banana cake is a recipe traditionally served at grandma's house, accompanied by a good tea that reminds her of childhood. This is a very tasty recipe because the banana has its sweet, flavorful and unique flavor. However, it is worth remembering that for those who follow a restrictive diet in sugar, whether it is diabetics or people who want to lose weight, it is necessary to avoid this cake through high doses of sugar. However, easily

    Quick fat soup recipes are very popular: they are simple to prepare, tasty and have a macronutrient balance. Generally, these soups are made with vegetable broth because they contain less fat than meat. Most of them contain zero grams of fat! 1. & quot


    Marinated beets, very tasty & # 8211 a simple appetizer to prepare, Greek style!

    Today we present to you, dear lover of delicious dishes, a superb recipe for beetroot salad, in a jar. The salad is called Pazarja scordaglia & # 8211 is a traditional Greek dish. This is a salad of boiled beets and garlic. Moreover, in this salad the beet leaves are marinated. The snack is extremely simple to prepare. We borrowed the idea and decided to cook a delicious snack with you. So let's make a healthy Greek appetizer.

    INGREDIENTS

    & # 8211 2-3 beets with leaves

    & # 8211 3 tablespoons olive oil

    Note: see Measurement of ingredients

    METHOD OF PREPARATION

    1. Peel the garlic, then crush it or grind it using a knife.

    2. Wash the beets and their leaves very well. Put the beets in a saucepan and cook for about 45-60 minutes, until ready. Boil the leaves in a separate saucepan for 10 minutes until ready. Remove the beets from the pan and allow to cool completely. Then peel the boiled beets.

    3. Remove the beet leaves from the pan, let them cool and cut them into small pieces.

    4. Cut the beets in half into rounds, about 1 cm thick.

    5. Arrange the beets in a dry (preventively sterilized) jar, as dense as possible and in layers, sprinkling with a little crushed garlic and boiled leaves. Leave a little free space from the "mouth" of the jar & # 8211 about 1-2 cm.

    6. Dissolve the salt in a glass of water and fill 2/3 of the jar with the brine obtained. Then add the olive oil and vinegar. If there is free space, fill the jar with the remaining beets.

    7. Cover the jar with a lid and refrigerate for 2-3 days. The beets are ready! The beet appetizer can be stored in the refrigerator for several months. Before serving the snack, add a little onion to the beets. The salad will become even tastier.


    8 recipes for light beet belly

    Beetroot is a versatile vegetable that can be eaten raw or boiled. In the raw version, it is usually prepared in salads and cooked, as an accompaniment in stew, stew, baked, salad or other dishes.

    • See also: Benefits of beets - for what it serves and properties.

    Beets can also be used, raw or cooked, in the preparation of vegetarian or vegan burgers. Below you will find easy beet burger recipes to eat without guilt, as these are recipes with low calories and amount of fat.

    To make the texture of the burger, it is interesting to use some cereals such as quinoa, rice, beans, chickpeas or flour to make burgers, because beets are rich in water. Always try to remove excess water from the beets by passing through a sieve to get the burger drier. Add spices and herbs preferably to enhance the flavor of the burger. Check out the recipes below and the good preparation!

    1. Recipe for the light beet burger with brown rice

    ingredient:

    • 1/4 cup sunflower seeds
    • 1/4 cup pumpkin seeds
    • 1/4 cup flax seeds
    • 1/4 cup cashew nuts
    • 1 cup grated beets
    • 1 1/2 ounces boiled brown rice
    • 1 large onion cut
    • 1 tip of paprika
    • black pepper to taste
    • 1 teaspoon salt
    • Olive oil to taste.

    Preparation method:

    Grate the beets, squeeze them through a sieve to remove excess water and set aside. Bring the onion in two tablespoons of olive oil in a large saucepan. Let it cook for 10 minutes, stirring occasionally. Season with paprika, salt and freshly ground pepper.

    Put boiled rice, grated beets, a pinch of salt in a food processor and process for 2 minutes or until a thick paste is obtained. Add the chopped onion and seeds to the kitchen processor and mix more until you get a consistent consistency. Divide into equal portions and shape the burgers. Grill the greased pan on both sides and serve!

    2. Light beet recipe with pumpkin

    ingredient:

    • 2 cups oatmeal
    • 1 grated beet
    • 1 grated zucchini
    • 1 or
    • 1 onion
    • 2 cloves of garlic
    • 2 tablespoons olive oil
    • basil leaves to taste
    • shoyu to taste
    • salt to taste
    • pepper to taste.

    Preparation method:

    Pour the beets, zucchini and onions. Cut the garlic and mix everything with the oats and the egg. Add olive oil, salt, pepper, shoyu and basil to taste. Include all ingredients with your hands until a homogeneous mass is obtained. If it is too soft, add more oats until you get consistency. Roll out and divide the dough by shaping the burgers, place the grilled burgers in the pan on both sides. Serve with salad or bread!

    3. Recipe for the light beet burger with meat

    ingredient:

    • 500 grams of ground duck
    • 1 prepared beet and grated
    • 1 small grated onion
    • 1 clove of garlic, crushed
    • olive oil to sprinkle
    • 1 tablespoon oatmeal
    • salt to taste
    • pepper to taste
    • herbs to taste.

    Preparation method:

    Find beets in a pan with boiling water and when cooked, drain to cool and cool. In a bowl, add all the ingredients and spices and mix well. Fill the bourgeois with your hands and place them on a greased or smoothed baking sheet. Bake in the medium oven, preheated for 20 to 30 minutes or until golden brown. Serve on a plate with salad or if you prefer to make a sandwich.

    4. Light beetroot recipe with chickpeas

    ingredient:

    • 1 grated beet
    • 1 chopped onion
    • 1 clove of garlic, crushed
    • 2 tablespoons shui
    • 1 apple cider vinegar
    • 1 tablespoon olive oil
    • 1/2 tablespoon sugar
    • 4 cups of cooked chickpeas
    • 1/2 cup wheat flour
    • 1/2 cup cassava flour
    • chopped parsley to taste
    • fresh oregano to taste
    • pepper to taste
    • salt to taste.

    Preparation method:

    Cook the walnuts in a pressure cooker until softened, drained and set aside. Knead the chickpeas with a fork or bring the processor in a paste. Pour into a bowl and mix with the remaining ingredients, including beets and grated spices. Knead with your hands until a homogeneous mass is easy to shape. If you need to add more flour until it binds. Form burgers with your hands and bring them to a pan or baking sheet uncovered and glued. When it browns on one side, turn it over and sprinkle on the other side. Serve!

    5. Recipe for the light beet burger with quinoa

    ingredient:

    • 1/4 cup sunflower seeds
    • 1/4 cup pumpkin seeds
    • 1/4 cup flax seeds
    • 1/4 cup cashew nuts
    • 1 cup grated beets
    • 1 1/2 cup cooked quinoa
    • 1 large onion cut
    • 1 tip of paprika
    • black pepper to taste
    • 1 teaspoon salt
    • Olive oil to taste.

    Preparation method:

    Cook the quinoa in a pan with water until it is poured, drained and set aside. Grate the beets, squeeze them through a sieve to remove excess water and set aside. Bring the onion in two tablespoons of olive oil in a large saucepan. Let it cook for 10 minutes, stirring occasionally. Season with paprika, salt and freshly ground pepper.

    Put boiled quinoa, grated beets, a pinch of salt in a food processor and cook for 2 minutes or until a thick paste is obtained. Add the chopped onion and seeds to the kitchen processor and mix more until you get a consistent consistency. Divide into equal portions and shape the burgers. Grill the greased pan on both sides and serve!

    6. Light beetroot belly recipe with pepper

    ingredient:

    • 2 cups oatmeal
    • 1 grated beet
    • 1 ras pepper
    • 1 or
    • 1 onion
    • 2 cloves of garlic
    • 2 tablespoons olive oil
    • basil leaves to taste
    • shoyu to taste
    • salt to taste
    • pepper to taste.

    Preparation method:

    Pour the beets, peppers and onions. Cut the garlic and mix everything with the oats and the egg. Add olive oil, salt, pepper, shoyu and basil to taste. Include all ingredients with your hands until a homogeneous mass is obtained. If it is too soft, add more oats until you get consistency. Roll out and divide the dough by shaping the burgers, place the grilled burgers in the pan on both sides. Serve with salad or bread!

    7. Recipe for the light beet burger with chicken

    ingredient:

    • 500 grams of ground chicken
    • 1 prepared beet and grated
    • 1 small grated onion
    • 1 clove of garlic, crushed
    • olive oil to sprinkle
    • 1 tablespoon oatmeal
    • salt to taste
    • pepper to taste
    • herbs to taste.

    Preparation method:

    Find beets in a pan with boiling water and when cooked, drain to cool and cool. In a bowl, add all the ingredients and spices and mix well. Fill the burgers with your hands and place them in a greased, black baking dish. Bake in the medium oven, preheated for 30 minutes or until golden brown. Watch yourself!

    8. Red bean recipe with white beans

    ingredient:

    • 1 grated beet
    • 1 chopped onion
    • 1 clove of garlic, crushed
    • 2 tablespoons shui
    • 1 apple cider vinegar
    • 1 tablespoon olive oil
    • 1/2 tablespoon sugar
    • 4 cups boiled white beans
    • 1/2 cup wheat flour
    • 1/2 cup cassava flour
    • chopped parsley to taste
    • fresh oregano to taste
    • pepper to taste
    • salt to taste.

    Preparation method:

    Cook the white beans in the stove under pressure until they are poured, drained and set aside. Knead the beans with a fork or bring the processor into a paste. Pour into a bowl and mix with the remaining ingredients, including beets and grated spices. Knead with your hands until a homogeneous mass is easy to shape. If you need to add more flour until it binds. Form burgers with your hands and bring them to a pan or baking sheet uncovered and glued. When it browns on one side, turn it over and sprinkle on the other side. Serve!

    Anitta said in recent weeks that she is on a firm diet, but we know that good shape has always been one of the main attributes of the girl. Some people look at the singer and say she has good genetics, but says she struggles to ensure her measurements and slim waist. We know that performing a r

    Cocada is a recipe from Africa, but it has gained Brazilian territory for many years, since Africans were brought as slaves to Brazil and went to slave booths to prepare the delicacy with the ingredients of sugar cane plantations. The jam is made with grated coconut, but nowadays there are creamy variants, with passion fruit, chocolate and other variants of flavors and essences that the imagination allows. Don't overdo it


    Beetroot sauces recipes for winter

    Beets are considered a valuable product during the cold season. A salad made from this root for the winter will be a real find, because there is nothing better in winter than a homemade jar.

    It is worth noting that any canned beet salad can be used not only for the intended purpose, but also as a hub, which is used for the preparation of soup or boiling.

    Salad with the addition of bell peppers for the winter

    For its preparation you will need:

    • 2 kg. beet
    • 750 gr. tomato
    • 250 gr. sweet pepper
    • 250 gr. onion
    • 100 gr. garlic
    • 2 tablespoons. tablespoons of salt
    • 100 gr. sugar
    • 100 ml of 9% vinegar.

    All vegetables included in the recipe must be washed and thoroughly cleaned.

    This is followed by slicing: beets, pepper & # 8211 straw, tomatoes, onions & # 8211 cubes. Put the sliced ​​vegetables in a saucepan and add the garlic passed through a press. Add salt and sugar and, after mixing, put the pot on the fire and cook for 40 minutes.

    10 minutes before the end of quenching, you need to add vinegar.

    The finished salad is placed in pre-sterilized and rolled jars.

    The specified number of products is intended for 9 boxes of 350 ml.

    Salad with added beans for the winter

    For its preparation you will need:

    • 3 kg. raw beets
    • 0.5 kg. carrot
    • 0.5 kg. onion
    • 0.5 kg. boiled grains
    • 0.5 liters of tomato paste
    • 0.5 liters of sunflower oil
    • 100 ml of 9% vinegar
    • 1 cup sugar
    • Salt pepper.

    Boiled beets and raw carrots should be grated on a coarse grater. Onions & # 8211 cut into thin seeds. The chopped vegetables are transferred to a saucepan, add beans, pre-boiled, tomato paste, sunflower oil, pepper, sugar and salt.

    Put the pot on the fire and cook for 1 hour. 10 minutes before the end of the addition of vinegar.

    At the end of the extinguishing salad is in pre-sterilized jars and roll.


    Although candy-striped beets can be prepared just like any other beet, Chioggia has a particularly sweet and mild earthy aroma - and doesn't "bleed" as much as regular beets, which means you don't have to worry. Worry about the bright red beet juice coloring your fingers and clothes. Beets are a cool weather crop, so eat them in the fall and winter for the freshest flavor.

    Chioggia beets ripen very early and have a light aroma and therefore require less cooking time than most beet varieties, according to Sweetwater Organic Community Farm. It also warns, be gentle when washing beets, because you do not want to break the skin, which will allow nutrients to escape.

    Like other beet varieties, you can use beetroot and Chioggia beet stalks in a variety of nutritious and tasty recipes, such as quick pickled beet stalks or this root-to-leaf beet salad. To use green beets at home, pay special attention to the farmers market that you choose firm, unblemished beets with fresh and boring green. Although you can keep beets in the fridge (although make sure you separate them from the beet roots before storing them), beets are best used within a day or two of purchase.

    Like other beets, you can eat raw or cooked Chioggia beets.

    • Eat raw Chioggia beets in a fresh salad to add a little earth.
    • Roasted or steamed Chioggia beets - it softens the beets and changes the flavor profile, making it a perfect accompaniment to barley, rice or other savory dishes. Goat cheese is also a very popular addition to any fried beet salad.
    • Saute Chioggia beets with a mixture of other vegetables to add color to any toast.
    • Pickled chioggia adds an explosion of flavor ideal to accompany a main dish or as a main ingredient for salad.

    Tip : When boiling Chioggia beets, add a drop of lemon juice or white vinegar to keep their color from fading.



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