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One-Pan Beetroot and Carrot Roasted Chicken Thighs

Beetroot and Carrot Roasted Chicken Thighs

Roasted chicken thighs can make your mouth water, but you can enhance them even more. You can easily add more flavor and color to the meat with beetroot, carrots, and fennel. And if their aromas get joined by rosemary, orange juice, and hot chili you’re in for a treat.

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Ingredients Needed for Beetroot and Carrot Roasted Chicken Thighs

4 garlic cloves, lengthwise halved
1 tablespoon fresh rosemary
1 fennel, halved
4 medium carrots, lengthwise halved or quartered
1 medium beetroot, sliced
2 teaspoons of olive oil
1 tablespoon orange juice
sea salt
4 skinless, boneless chicken thighs
1 teaspoon chili powder

How to Make Beetroot and Carrot Roasted Chicken Thighs

  1. Add the garlic, rosemary, fennel, carrot, beetroot, 1 teaspoon of olive oil and the orange juice to a bowl. Season with sea salt and mix until even. Set aside.
  2. Add the chicken thighs, the remaining olive oil, and the chili powder to a bowl. Season with sea salt and mix to coat the meat.
  3. Transfer the coated chicken thighs and the vegetable mixture to a roomy baking dish. Bake for 60 minutes at 400⁰F/200⁰C.
Salmon Cured in Beetroot and Horseradish (Gravlax)

Salmon Cured in Beetroot and Horseradish (Gravlax)

Aside from the 36 hours needed to cure the salmon, this dish should only take 15 minutes of your time tops. But it’ll so much worth the wait. Let’s build on the traditional gravlax curing mixture of salt, sugar, and dill by tossing juicy beetroot and spiking the whole thing with horseradish, lemon, and vodka. The oily salmon meat will wonderfully borrow these flavors.

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Ingredients Needed for Salmon Cured in Beetroot and Horseradish (Gravlax)

1 medium beetroot, cubed
1 cup fresh dill
2 tablespoons of salt
2 tablespoons of brown sugar
1 fluid ounce vodka
1 tablespoon horseradish, shredded
1 teaspoon lemon zest
1 ¼ pounds of salmon fillet

How to Make Salmon Cured in Beetroot and Horseradish (Gravlax)

  1. Add the beetroot, dill, salt, brown sugar, and vodka to a blender. Blend until smooth. Add the horseradish and lemon zest. Mix more using a teaspoon. Set aside.
  2. Place the salmon fillet on a fish serving platter. Coat it with the beetroot – horseradish mixture, cover with plastic wrap and refrigerate for 36 hours.
  3. Remove from the fridge and scrape off the coating. Cut the fillet into thin slices. Serve with soy sauce and lemon.
Sous-Vide Rack of Lamb with Potato and Beetroot Mash

Sous-Vide Rack of Lamb With Potato and Beetroot Mash

Juicy lamb racks coated with a crunchy parsley mixture and served with a potato and beetroot mash. What a treat! As is customary in the case of lamb you should use a lot of spices and herbs. Add them into the vacuum pouch together with the lamb and they will transfer their whole aroma to the meat. Don’t forget to add some tangy rose wine, too.

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Ingredients Needed for Sous-Vide Rack of Lamb With Potato and Beetroot Mash

4 pounds of rack of lamb, cut into 4 pieces
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 teaspoons of coriander seeds
2 teaspoons of thyme powder
salt
2 teaspoons of chili flakes
2 tablespoons of worcestershire sauce
2 tablespoons of rose wine
2 tablespoons of sesame oil
¼ cup melted butter
¾ cup panko
⅔ cup fresh parsley, chopped
6 medium potatoes, mashed
0.5 medium beetroot, mashed

How to Make Sous-Vide Rack of Lamb With Potato and Beetroot Mash

  1. Distribute the 4 lamb racks, the rosemary, thyme, coriander seeds, thyme powder, chili flakes, Worcester sauce, rose wine, and sesame oil to 2 vacuum sealing bags. Season with salt and pepper, then drain the air out using a vacuum sealer.
  2. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked lamb racks to a roomy baking dish and coat them with melted butter. Roast for 15 minutes at 400⁰F/200⁰C.
  4. Add the panko and parsley to a blender. Blend until even. Transfer to a tray.
  5. Add the mashed potatoes and beetroot to a bowl. Mix them until even.
  6. Coat the racks with panko and parsley mixture and serve them with potato – beet mash.
Sweet Potato and Turkey Breast with Beetroot Sauce

Sweet Potato and Turkey Breast With Beetroot Sauce

If you want something warming and hearty you’ve come to the right place. What we’re saying is that turkey breast pan-fried in butter can be happily paired with roasted sweet potatoes and cherry tomatoes. When serving the whole thing, it should be topped with a refreshing mint-flavored beetroot blend.

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Ingredients Needed for Sweet Potato and Turkey Breast With Beetroot Sauce


For the vegetables:

1 large sweet potato, sliced
½ medium onion
5 ounces of cherry tomatoes (9 - 10 tomatoes)
3 sage leaves
3 garlic cloves
2 teaspoons of olive oil
salt
pepper
dried thyme

For the meat:

10 ounces of turkey breast, cut into two pieces
salt
pepper
2 teaspoons of vegetable oil
3 fresh basil leaves
1 tablespoon butter

For the beetroot blend:

7 ounces of canned beets
2 tablespoons of beetroot juice
1 teaspoon olive oil
salt
pepper
1 teaspoon fresh mint, chopped
1 spring onion, chopped (for garnishing)

How to Make Sweet Potato and Turkey Breast With Beetroot Sauce

  1. For the vegetables:

    Add the sweet potatoes, onion, cherry tomatoes, sage leaves, and garlic cloves to a medium baking dish. Drizzle with olive oil, season with salt, pepper, and dried thyme, then roast for 25 minutes at 360⁰F/180⁰C.

  2. For the meat:

    Place the turkey breast pieces on the work surface. Season them with salt and pepper on both sides.

  3. Heat the vegetable oil in a skillet over medium heat. Add the turkey breast and the basil leaves. Cook for up to 1 minute.
  4. Remove the basil leaves and add the butter. Melt it, then cook the two pieces of meat on both sides until browned. Remove from heat.
  5. For the beetroot blend:

    Add the canned beetroot, beetroot juice, olive oil, and fresh mint to a tall mixing glass. Season with salt and pepper. Blend until smooth using a hand blender.

  6. Serve the roasted veggies with cooked meat. Add beetroot sauce and garnish with chopped spring onion.
Walnut and Beetroot Salad

Walnut and Beetroot Salad

Let’s not get scared by the cooking time here. Of the 75 minutes or so necessary for putting together this tasty salad, 55 minutes are for roasting the beetroot. This lets you easily peel it. Moreover, your beetroot gets smooth-textured and mildly and irresistibly sweet. Upgrade it by tossing crumbled walnuts together with other vegetable goodies.

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Ingredients Needed for Walnut and Beetroot Salad


For the beetroot:

1 medium beetroot
1 tablespoon vegetable oil
2 garlic cloves, crushed
salt

For the salad:

1 small celery stick, chopped
1 tablespoon walnuts, crumbled
½ medium red onion, sliced
salt
pepper
2 teaspoons of vegetable oil
1 teaspoon balsamic vinegar

How to Make Walnut and Beetroot Salad

  1. For the beetroot:

    Lay an aluminum foil on the work surface and place the beetroot on it. Drizzle the beetroot with vegetable oil and wrap it with the aluminum foil.

  2. Roast for 55 minutes at 400⁰F/200⁰C.
  3. Remove from oven, unwrap it and peel it. Cut it half and slice it. Set aside.
  4. Add the crushed garlic to a small bowl, season with salt and mix until even.
  5. For the salad:

    Add the cooked beetroot, celery, walnuts, salted garlic, and onion to a bowl. Season with salt and pepper, drizzle with vegetable oil and balsamic vinegar then mix them until even.

Yogurt and Beet Spread

Yogurt and Beet Spread

Let’s be clear, this can be spread on bread but can also be served as a dip. It is just as tasty. Creamy yogurt and juicy beet join forces to offer you a healthy and delicious experience on toast or snacks. It’s lemony and tangy, too. Not only from the lemon juice but also the sumac.

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Ingredients Needed for Yogurt and Beet Spread

3 ounces of canned beets, chopped
½ cup yogurt
pepper
salt
2 garlic cloves, crushed
1 tablespoon lemon juice
2 teaspoons of sumac
4 tablespoons of pistachios, chopped (for garnishing)
toast bread for serving (1 baguette)

How to Make Yogurt and Beet Spread

  1. Add the beet, yogurt, garlic, and lemon juice to a bowl. Season with sumac, salt, and pepper. Mix and mash with a fork until even.
  2. Serve it spread on slashes of toast, garnished with crumbled pistachios.
Beet and Pomegranate Cream Soup

Beet and Pomegranate Cream Soup

This beet and pomegranate cream soup is perfect for when you want to detox a bit. Beet is packed full of antioxidants, that are great for purifying our bodies. Give this soup a savory flavor by mixing in some pomegranate, coriander, dill, parmesan, and a few crunchy walnuts.

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Ingredients Needed for Beet and Pomegranate Cream Soup

1 ½ tablespoons of olive oil
1 onion, chopped
1 teaspoon red peppercorns
1 carrot, small dices
1 small parsnip, thinly sliced
1 teaspoon fresh coriander, chopped
1 teaspoon fresh dill, chopped
2 cups of vegetable stock
½ pomegranate
7 ounces of canned beets
¼ cup parmesan, shredded
walnuts, crushed

How to Make Beet and Pomegranate Cream Soup

  1. Heat a saucepan over medium heat and add the olive oil. Add the onion and red peppercorns. Cook it for 1 minute.
  2. Add the carrot, parsnip, coriander, and dill. Give it a good stir. Pour the stock and let simmer for 30 minutes.
  3. Squeeze the juice out of the pomegranate.
  4. Take the soup and add the canned beet, parmesan, and season with salt and pepper.
  5. Blend the soup until smooth and creamy.
Beetroot and Leek Cream Soup

Beetroot and Leek Cream Soup

Beetroot is one of the healthiest veggies on the market, and now that it’s autumn, we recommend serving it as often as possible. It is an excellent source of potassium and magnesium, helping lower blood pressure and cholesterol. We’ve made a cozy soup using it as the main ingredient, along with leek and onion, and seasoned it with rosemary and cumin.

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Ingredients Needed for Beetroot and Leek Cream Soup

3 medium-sized beetroots
3 rosemary sprigs
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 onion, thinly sliced
1 medium-sized leek, thinly sliced
salt
pepper
double cream (optional)
walnuts (optional)

How to Make Beetroot and Leek Cream Soup

  1. Peel the beets and slice them into quarters. Add them in a baking dish.
  2. Season them with salt, pour a drizzle of olive oil, and add a few rosemary sprigs in between the beet quarters.
  3. Slide the tray into the oven for the next hour at 360 degrees F/180 degrees C.
  4. Heat a skillet over medium heat, add the butter and cumin seeds. Melt the butter and mix.
  5. Add the onion and cook it for 2 minutes. At the leek and cook for an additional 2 minutes.
  6. Blend the beetroot and mix it with 1 cup of water until smooth and creamy.
  7. Mix it with the cooked onion and leek mixture and season with salt and pepper.
  8. Whisk it until smooth and creamy.
cucumber, avocado, and beet salad

Cucumber, Avocado, and Beet Salad

Do you have 20 minutes? That’s all you need to assemble this fresh salad. Toss cucumber strips, avocado, and beet together. Add the smooth and pleasantly sour olive oil and lemon juice dressing. Also, bring some crunchiness to it by tossing some roasted almond flakes in there as well. Garnish with raspberries for a pop of color.

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Ingredients Needed for Cucumber, Avocado, and Beet Salad

1 English cucumber
1 avocado
½ cup almond flakes

For the dressing:

1 tablespoon olive oil
1 tablespoon lemon juice
salt
pepper

For the salad:

8 lettuces leaves
5 ounces of canned beets, sliced
3 ounces of raspberries

How to Make Cucumber, Avocado, and Beet Salad

  1. Peel the cucumber lengthwise, starting some 2 inches from one end up to the other end, leaving there 2 unpeeled inches, too. Discard this strip.
  2. Continue peeling it until you have about 10-15 strips. Set aside.
  3. Cut the avocado in half, remove the stone, and thinly slice both halves, skin-on. Peel each avocado slice. Set them aside.
  4. Add the almond flakes to a skillet over low heat. Cook and stir until they start changing their color to golden brown. Set aside.
  5. For the dressing:

    Add the olive oil and lemon juice to a small bowl. Season with salt and pepper and mix. Set aside.

  6. Assemble the salad:

    Add the lettuce, avocado, canned beet, and cucumber strips to a large bowl. Add the dressing and mix all using two spatulas.

  7. Garnish with the raspberries and the roasted almond flakes. You can, optionally add some sliced lime, too.
walnut, beetroot and goat cheese tart

Walnut, Beetroot and Goat Cheese Tart

Who is in for a salty tart? Flavored pastry can be quite phenomenal. Onion cooked in butter with thyme, white wine, beets, goat cheese, and walnuts, they all bring their own kick-ass flavors in this fabulous tart. Don’t miss out on this, cook it asap!

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Ingredients Needed for Walnut, Beetroot and Goat Cheese Tart


For the crust:

1 tablespoon butter
1 puff pastry sheet

For the egg mixture:

2 eggs
salt
pepper
1 cup heavy cream

For the onion mixture:

1 tablespoon butter
1 onion, sliced
salt
pepper
1 tablespoon fresh thyme
½ cup white wine

For the cheese and beet mixture:

1 beetroot, cooked and chopped
3 ounces of goat cheese, crumbled
1 cup walnut, crumbled
fresh parsley for garnishing

How to Make Walnut, Beetroot and Goat Cheese Tart

  1. For the crust:

    Grease a tart pan with the butter. Lay the pastry sheet inside the dish, completely covering the bottom and the sides. Slice and remove the excess pastry. Poke holes into the pastry using a fork.

  2. Line the tart pan with parchment paper and dried beans and bake for 25 minutes at 400⁰F/200⁰C.
  3. For the egg mixture:

    Add the eggs and heavy cream to a smaller bowl, season with salt and pepper and whisk.

  4. For the onion mixture:

    Melt the butter in a skillet over low heat, add the onion and fresh thyme, season with salt and pepper, and cook and stir until golden brown.

  5. Add the white wine and cook and stir until reduced.
  6. Assemble the tart:

    Layer the cooked onion on the baked pastry, place on top of the cooked beet, goat cheese, and walnuts. Garnish with fresh parsley. Pour the egg wash over them, then bake for 20 minutes at 350⁰F/175⁰C.

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