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Baked Salmon with Mashed Beet and Corn

Baked Salmon With Mashed Beet and Corn

Why not make your next salmon fillet more interesting by making it buttery, flavoring it with rosemary, and pairing it with a beetroot sauce? You can serve it with mint-flavored sweet corn. And why wait?

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Ingredients Needed for Baked Salmon With Mashed Beet and Corn

3-4 teaspoons olive oil
3-4 ounces salmon
salt
pepper
1 ounce of butter
2 rosemary sprigs
2 tablespoons lime juice
3-4 ounces beet, cubed and boiled
basil
1 tablespoon heavy cream
2-3 ounces sweet corn
2-3 fresh mint leaves, chopped
1 teaspoon balsamic vinegar

How to Make Baked Salmon With Mashed Beet and Corn

  1. Heat 2 teaspoons of olive oil in an ovenproof frying pan over low heat.
  2. Drizzle the salmon fillet with the remaining oil, salt it and pepper it, then rub.
  3. Transfer the fillet to the pan and fry it on both sides. Also, add 1-2 teaspoons of butter and the rosemary sprigs and drizzle with 1 tablespoon of lime juice. Stir for a few seconds.
  4. Slide the pan into the oven and bake for 5-7 minutes at 355ºF/180ºC.
  5. Add the boiled beet and the remaining butter to a tall measuring glass. Season with basil and salt, pour the heavy cream and mash everything using an immersion blender. Set aside.
  6. Add the sweet corn to a bowl, season with salt and fresh mint, pour the remaining lime juice and the balsamic vinegar, then mix until even.
  7. Serve the salmon fillet with beet sauce and sweet corn.
Baked Beetroot with Kale and Lentils

Baked Beetroot With Kale and Lentils

Preheat the oven, prepare the big pan because we are going to bake and cook nutritious vegetables. This is vegetarian, but if you’re into meat, you can use this as a side. On the other hand, you can skip the goat cheese and you end up with a vegan dish.

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Ingredients Needed for Baked Beetroot With Kale and Lentils

1 large beetroot, thickly sliced
3-4 teaspoons olive oil
1 red onion, minced
3 garlic cloves, minced
salt
pepper
4 ounces baby spinach
4 ounces kale
2 teaspoons balsamic vinegar
6-7 ounces cooked lentils
basil leaves, chopped
thyme sprigs
2-3 ounces goat cheese

How to Make Baked Beetroot With Kale and Lentils

  1. Line a baking tray with aluminum foil, place the beetroot slices on it and bake for 40 minutes at 360ºF/180ºC.
  2. Heat 1-2 teaspoons of olive oil in a pan over low heat and add the onion and garlic.
  3. Cook and stir until tender, while seasoning with salt and pepper.
  4. Add the spinach and kale, drizzle with balsamic vinegar and cook and stir until wilted.
  5. Stir in the cooked lentils and season with basil.
  6. Place the baked beetroot slices on top of the cooked veggies, cover with the lid and cook for 5-7 minutes.
  7. Place a couple of thyme sprigs into the pan, add the goat cheese on top, and drizzle with the remaining olive oil.
  8. Cover with the lid and cook for 2 more minutes.
Beet Pesto Linguine

Beet Pesto Linguine

Cooking pasta is not just about making them ‘al dente’ or not. It’s also about how you pair them or upgrade them. In this case, we prepared a delicious red pesto from baked beetroot mixed with heavy cream and flavored with dill and lemon juice. It ended up so yummy! Serve them with some cheese (crumbled or grated, that’s your call).

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Ingredients Needed for Beet Pesto Linguine

12 ounces beetroot, cubed
salt
1 tablespoon olive oil
5 ounces linguine pasta
2 tablespoons lemon juice
2 tablespoons heavy cream
1 tablespoon dill, finely chopped

How to Make Beet Pesto Linguine

  1. Add the cubed beet to a baking dish, season with salt, and drizzle with olive oil.
  2. Bake for 1 hour at 360ºF/180ºC.
  3. Fill a pot halfway with water, salt it, and bring it to a boil.
  4. Add the pasta and boil for 10 minutes.
  5. Add the cooked beet, lemon juice, heavy cream, and dill to a blender. Puree them.
  6. Transfer this mixture to a bowl, add the cooked linguine, and mix.
Roasted Beet Soup

Roasted Beet Soup

Let’s use the mighty beetroot once more to prepare a nourishing and healthy creamy soup. A soup where carrot and potato also find their rightful place. Parmesan is optional. Just remember that if you want this soup the stay vegetarian you better skip the ‘parmigiano’.

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Ingredients Needed for Roasted Beet Soup

10 ounces beetroot, cubed
1 tablespoon olive oil
salt
pepper
1 tablespoon vegetable oil
1 onion, minced
2 carrots, sliced
2 potatoes, cubed
1 teaspoon ginger, minced
2 garlic cloves, minced
4 cups of water
parmesan (optional, for serving)
dill (optional, for serving)

How to Make Roasted Beet Soup

  1. Add the cubed beetroot to a baking dish, drizzle with olive oil and season with salt and pepper.
  2. Bake for 30 minutes at 400ºF/190ºC.
  3. Heat the vegetable oil in a pot over low-medium heat.
  4. Add the onion, carrots, potatoes, ginger, and garlic cloves. Stir.
  5. Pour the water, season with salt and pepper, and boil for 25-30 minutes.
  6. Add the cooked beet and stir it in.
  7. Transfer the veggies to a blender and puree them.
  8. You can serve the soup garnished with grated parmesan and/or finely chopped dill.
Potato and Beetroot Cream Soup

Potato and Beetroot Cream Soup

There are times when a warming vegetable creamy soup can turn out to be a mood changer. Especially when cold and windy outside. And when beetroot, potatoes, and sour cream are involved it’s guaranteed comfort. By the way, it seems that we’ve outdone ourselves with garnishing this dish. Don’t mind us…

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Ingredients Needed for Potato and Beetroot Cream Soup

1 onion, diced
1 parsley root, finely sliced
2 potatoes, cubed
water
14 ounces canned beetroot
1 tablespoon olive oil
½ cup sour cream

How to Make Potato and Beetroot Cream Soup

  1. Add the onion, parsley root, and potatoes to a pot over low heat.
  2. Cover them with water and boil for about 15 minutes or until the potatoes are tender.
  3. Add the canned beet and olive oil. Cook and stir for 1-2 minutes more.
  4. Mash everything using a hand blender.
  5. Add the sour cream and stir it in.
  6. You can serve it garnished with slices of beet and parsley root.
Beef Steak and Beetroot with White Sauce

Beef Steak and Beetroot With White Sauce

You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.

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Ingredients Needed for Beef Steak and Beetroot With White Sauce

2 medium beetroots, peeled
5 ounces beef steak, horizontally halved
1 red onion, quartered
3 garlic cloves
1 tablespoon olive oil
salt
pepper
fresh thyme
2 tablespoons yogurt
1 teaspoon vinegar
2 tablespoons goat cheese, crumbled
1 teaspoon dill, finely chopped
lemon zest
1 teaspoon lemon juice
1 teaspoon olive

How to Make Beef Steak and Beetroot With White Sauce

  1. Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.
  2. Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.
  3. Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.
  4. Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.
  5. Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies.
Spaghetti with Beetroot and Basil Sauce

Spaghetti With Beetroot and Basil Sauce

Everyone knows that when cooking spaghetti, it’s the sauce that makes the difference. We cannot go wrong in this case, because we mixed the ever-aromatic basil with beetroot, lemon juice, and parmesan, then cooked everything in butter.

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Ingredients Needed for Spaghetti With Beetroot and Basil Sauce

salt
2 tablespoons olive oil
1 pound spaghetti
1-ounce basil
1½ tablespoon parmesan, grated
2 garlic cloves, crushed
2 teaspoons lemon juice
1 medium-sized beetroot, chopped
pepper
1 tablespoon butter

How to Make Spaghetti With Beetroot and Basil Sauce

  1. Fill a pot halfway with water, bring it to a boil, salt it, then add 1 tablespoon of olive oil and the spaghetti.
  2. Boil them for 10-12 minutes. Set aside.
  3. Add the fresh basil and the remaining tablespoon of olive oil to a blender. Blend.
  4. Keep adding 1 tablespoon of parmesan, the garlic, and lemon juice. Season with salt and blend some more. Set aside.
  5. Add the beetroot to the blender, season with salt and pepper, add the remaining parmesan and blend. Set aside.
  6. Melt the butter in a pan over low heat and add the cooked spaghetti.
  7. Mix the basil sauce and the blended beetroot in a bowl, then add them into the pan.
  8. Cook for 1-2 minutes and stir until even. Serve garnished with more grated parmesan.
fruity-beetroot-salad-and-smoked-mackerel-with-pomegranate-sauce

Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.

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Ingredients Needed for Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon pomegranate juice
4 apricots, pitted and halved
1 beetroot, sliced
2 figs, quartered
1 smoked mackerel

How to Make Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

  1. Add the lemon juice, balsamic vinegar, olive oil, and pomegranate juice to a small bowl. Mix them.
  2. Heat the grill pan over low heat and add the beetroot slices and the apricot halves, cut-side down. Grill for 3 minutes.
  3. Transfer on a plate and serve with figs and smoked mackerel. Drizzle all with the pomegranate sauce.
Warm Beet and Green Bean Salad

Warm Beet and Green Bean Salad

Beetroots and green beans. These are the main ingredients for this simple warm salad, which can be very well served as a side dish, too. And to enhance this veggie pairing we’ve used the ever-delicious sautéed onion.

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Ingredients Needed for Warm Beet and Green Bean Salad

2 beetroots
7 ounces of green beans
2 teaspoons of vegetable oil
1 red onion, sliced
salt
pepper

How to Make Warm Beet and Green Bean Salad

  1. Fill a pot with water and heat it. Add the beetroots and boil them for 35 minutes.
  2. Fill a pot halfway with water and heat it. Add the green beans and boil them for 7 minutes. Transfer them to a bowl and set them aside.
  3. Peel the cooked beetroots and slice them. Set aside.
  4. Heat the vegetable oil in a pan over low heat and add the red onion. Cook and stir until softened.
  5. Add the cooked green beans and stir them in. Season with salt and pepper and stir a little more.
  6. Serve the sliced beetroots and green beans together.
Beetroot Pancakes

Beetroot Pancakes

What if we want to color our pancakes pinkish red? Oh, and we would like to do this using nature’s own material. There is nothing simpler. To achieve this hue, use boiled beetroot in your batter. You can flavor it with maple syrup and vanilla extract. What do you think?

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Ingredients Needed for Beetroot Pancakes

10 ounces of beetroot, cubed and boiled
1 cup milk
1 egg
1 tablespoon melted butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
salt
1 teaspoon baking powder
1 cup flour
maple syrup for serving
powdered sugar for garnishing

How to Make Beetroot Pancakes

  1. Add the beetroot to a blender. Blend until smooth. Add the milk and blend some more. Set aside.
  2. Add the egg, butter, maple syrup, and vanilla extract to a bowl. Mix until even. Add the blended beetroot and mix some more.
  3. Season with salt, add the baking powder and flour, then mix more until even.
  4. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1 ladle of beetroot batter and fry for 4 minutes on both sides. Continue until you’ve finished the batter. You should end up with 8-10 pancakes.
  5. Serve them with maple syrup, garnished with powdered sugar and, optionally, with berries.
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