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This pasta is part of the cycle "How is the hungry man" ": D Basic ingredients canned taro, mascarpone- cica I wanted to prepare a fry ... and marinated beets, which balanced well in color and acidity the rest pasta.
Recipe: Beetroot roll
A delicious appetizer & # 8211 top with beets and cream cheese with greens - good look, color and taste.
Ingredients for the Beetroot Roll
& # 8211 4 eggs
& # 8211 4 tablespoons sour cream
& # 8211 5 tablespoons boiled and mashed beets
& # 8211 6 tablespoons flour
& # 8211 1 salt powder
& # 8211 1/2 sachet baking powder
Cream ingredients for Rolls with beetroot
& # 8211 1/2 red pepper
& # 8211 250 grams of cream cheese with greens
& # 8211 50 grams of butter
& # 8211 salt, pepper
& # 8211 a few sticks of boiled beetroot
Preparation of a countertop for Rualda with beetroot
Boil the red beets, when they cool, peel them and grind them through a meat grinder or grind them in a blender.
Rub the yolks with 5 tablespoons of boiled and chopped beets, add sour cream and a pinch of salt.
Preparation of the roll with red beets
Whisk the egg whites. The flour is mixed with baking powder and added to the yolks. Then add the beaten egg whites.
top preparation with red beets
The composition is spread in a tray lined with baking paper, size 30 & # 21522 cm.
Place the tray in the oven and bake over medium heat. After baking, remove from the pan and place on a damp kitchen towel. Roll and leave to cool.
roll top with beetroot
Preparation of cream cheese for the roll with beetroot
250 grams of cream cheese with greens rub with butter, mix with 1/2 finely chopped red pepper, adjust the taste of salt and pepper. Grease the beetroot top with this cream.
Cream for Rolling with beetroot
Rolled preparation with beets and cream cheese
After the countertop has cooled, remove from the napkin and grease with cream cheese. Put a few beetroot sticks and roll.
Beetroot roll and cream cheese are cooled to harden the cream cheese and then cut into slices.
Beet salad with potatoes and vinaigrette
It already smells of autumn, with a sweet and sunny start. I'm starting to look for recipes suitable for this season. This salad goes in autumn and winter, but can be made in any season, the ingredients being the cheapest at any time.
Preparation time 10 minutes
Cooking time 30 minutes
- 1 red beet captain
- 3 white, floury potatoes
- salt pepper
- olive oil, vinegar
- dill or parsley
1. Put a pot with about 1.5 L of boiling water. Wash the beets and potatoes and boil them in their skins. It can take about 30 minutes, depending on the size of the vegetables. You try with a fork to easily enter them. Then the potatoes are cooked.
2. Allow to cool slightly and peel the vegetables.
3. Cut the beets into straws and the potatoes into cubes.
4. Sprinkle with salt, pepper, olive oil and vinegar. I recommend using homemade vinegar, apple and honey (click for recipe). Taste and add if necessary. Vinegar plays an important role in this combination, it should not be missing.
5. Sprinkle with chopped parsley or dill and it is ready to serve after about 15 minutes, during which time the ingredients combine their flavors.
Liv (e) it!
Beet it is a vegetable, fleshy root with use in the gastronomic field in raw or processed state. In the main plan are sugar beets, sweet, white, and red beets with a special ruby-red essence, always used to present a rich menu. It has the power to be used as a natural food coloring and salads are the most beloved form of presentation.
Appearance: ground vegetable, robust round root waist white-yellow, red, edible green leaves
Aperitif & # 8211 raw salads, sauteed salads, natural juices
Warm entrance - cream soup, bags
Accompaniment & # 8211 fillings, purees, pickles, marinades
Main menu - tocana, Carpaccio
Desert & # 8211 dulceata
Sugar beet - root robust shape, color white, taste sweet, high sucrose content
Red beets & # 8211 root robust shape, color ruby red, taste aromatic, sweet
Fodder beets & # 8211 root various forms, white-yellow, green, reddish colors, rustic texture, use in animal feed
Beet it is cultivated in all areas with temperate climate. The soil is good to be rich in potassium compared to the amount of nitrogen and phosphate needed for growth. Sowing is done in early spring in constant cycles of 2 weeks so that at harvest there are always young and tender roots. After sowing, the daily water supply for the seedlings is provided.
Nutritional values raw beets 72gr / boiled 90gr / green leaves 80gr
Beetroot, walnut, coconut and mascarpone cake
Beetroot, walnut, coconut and mascarpone cake, is an idea I saw on a site, where I was attracted by the combination of ingredients. Grated red beets, coconut and walnuts plus a fine cream cheese, could only be a royal.
I just wrote down the ingredients and I'm sorry I don't have the link. I made it my way and a fine cake came out, flavored with a consistent texture. It's a great idea for a family event or holiday.
To start, we wash and peel 2 red beets of approx. 400 g both. We then put them on the large grater and put them in a drained gauze. Squeeze not too hard, so that it remains a little juicy. We will use the resulting red juice to syrup the top.
In a bowl we start to prepare the top. Rub the icing sugar with the four yolks until it becomes frothy. We start to incorporate the oil, beating with the mixer further.
Add 2-3 tablespoons of flour, scotch, nutmeg, baking soda, baking powder. We start to incorporate the grated beets a little and mix again.
- For the yellow one, add an egg to 100 gr of flour.
- For the red one I put 3 tablespoons of beet juice, an egg +200 gr of flour.
- For the green one I put 3 tablespoons of boiled spinach, an egg +200 gr flour.
- For the black one an egg, a black sepia sachet, + 150 gr flour.
- Ingredients for the sauce:
- 200g sour cream for cooking, 4 tablespoons grated cheese and a tablespoon of butter.
How do we prepare the recipe for colorful pasta with beets, spinach and black cuttlefish with sour cream sauce?
First make the dough for each, from the ingredients given to each color. A hard dough should result, then each ball is wrapped in foil and left on the table to rest for 30 minutes.
During this time the dough relaxes and will spread more easily.
Spread the yellow dough on the table sprinkled with flour, then put colored strips over it and spread it once more.
Cut circles and form the flower as in the photo.
Colored pasta with beetroot, spinach, cuttlefish black
The dough should not be stretched very thinly.
Put the pasta obtained on the tray and then freeze it, and when it is frozen you can put it in bags.
200 gr sour cream for cooking, 4 tablespoons of grated cheese and a tablespoon of butter are put on the fire until the cheese melts.
Remove from the heat and immediately add an egg yolk and mix until all the yolks are incorporated.
Boil the pasta in salted water for 6-7 minutes, drain and then put over the sauce.
I learned this recipe here in Italy and it is my favorite.
Do not boil pasta too badly must be stronger.
When spreading the paste, do not make it very thin because it does not stick to the shape.
Pasta colored with beets, spinach
You can cut colorful geometric shapes and put over the yellow paste: circles, stars, so you will get different colored pasta.
The recipe and photos belong to Gigi Vulturu and participate with this recipe in the Great Winter Contest 2019: cook and win
Quick and delicious recipes with beets
This star of nutrition, beetroot, has been behind the curtain for too long - it's time to shine in the spotlight and the whole family to enjoy its vitamins, minerals and good taste!
Beetroot is rich in nutrients, being recommended especially for people suffering from blood disorders, those suffering from anemia, chronic hepatitis, diabetes, hyperacid gastritis, hypertension, atherosclerosis, kidney disease, constipation , varicose veins, children and pregnant women. This vegetable is rich in iron, phosphorus, potassium, carotene, vitamins A, B1, B2, B3 and B6, protein and dietary fiber.
To get the most out of the nutritional properties of beets, choose hard, round, spotless and dark red vegetables with green leaves and roots.
RED BEET CAKE AND MASCARPONE
1 tablespoon maple syrup
100 mL of grape seed oil
150 g wholemeal flour
20 g of almond flour
10 g organic baking powder
300 g mashed beets
30 mL apple juice
250 g Mascarpone
Natural coconut flakes
METHOD OF PREPARATION
I baked the beets and made the puree.
Meanwhile, beat the eggs with 3 tablespoons of maple syrup and oil. Separately I mixed wholemeal flour with almond flour and organic baking powder. I mixed the first composition with the mixture of flour and beet and cinnamon puree and baked at 180 ° C until it passed the toothpick test.
When the countertop cooled, I cut it horizontally and syruped it with apple juice.
It can be eaten simple but also stuffed & # 8230eu I filled it with Mascarpone mixed with a tablespoon of maple syrup!
I put natural coconut flakes on top!
Pasta with caramelized beetroot and cheese
1. Preheat the oven. Put the beets, sage, garlic, sugar, oil, salt and pepper in a heat-resistant bowl and mix well. Bake everything for 30 minutes or until the beets are soft and caramelized. Peel the garlic, crush it and keep it warm separately.
2. Boil the pasta according to the instructions on the package, then drain. Add the cheese, beets and crushed garlic. Season with salt and pepper and serve.
800 g small beets
5 cloves of garlic
125 g sage leaves
15 g brown sugar
60 ml olive oil
salt and freshly ground black pepper
400 g paste
250 g parmesan race
250 g mascarpone cheese
125 g goat cheese, crushed
Wet cake with chocolate and beetroot
These days I was very agitated, busy, I am very eager to show you my new project. Honestly, I am also very curious to see what it looks like! Come on, I made you curious, didn't I? Tomorrow or Saturday I hope to show you the surprise. Sooo it's not long, until another one let's be happy that today is March 1st, the first day of spring! I wish you a spring full of love, warmth and joy!
I can't believe how fast time passes, as if it was Christmas yesterday and now we are preparing for Easter! If I tell you that I have already made my plans for Easter, do you believe me? :))
And now let's go back to today's recipe! You know I love chocolate, but the combination of it and beetroot turned my back on me :)). It's a wet cake, with coffee aroma, extremely extremely good. Trust me and give it a try! It's my second time doing it and it's already addictive: P. The recipe belongs to David Lebovitz.
Preparation: prepare a cake tray, which you cover with baking paper and grease with a little butter. Preheat the oven to 180 degrees C.
Beets, I boiled it the night before. Wash it well and boil it in plenty of water for about 40 minutes. But you will notice when it is boiled, when the knife enters it easily. Let it cool well, clean it with a knife. For the cake, grate it on a small-mesh grater. Weigh as much as you need.
Melt the chocolate on a bain-marie. Add espresso and mix well. Cut the butter into small cubes, throw it on it and mix lightly with a spatula.
In a bowl, sift the cocoa, flour and baking powder.
While the chocolate is still warm, add the yolks and mix well until it becomes a cream. Add the grated beets to it as well.
Separately beat the egg whites with a pinch of salt and sugar. Add them over the chocolate cream, but do not mix much. Pour the dry mixture. Homogenize the composition.
Pour the composition into the pan and put it in the oven. Be careful not to exceed the baking time of the cake, it is preferable to keep the middle of the cake slightly unripe, so it stays moist and good.
Let it cool on a grill. When it is completely cooled, grease it with a layer of cream cheese (philadelphia) and sprinkle with poppy seeds.