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warm beet salad with dijon vinaigrette dressing

Warm Beet Salad With Dijon Vinaigrette

Hi, we think you’re here because you’re hungry. So, we’ve got just the solution for you. Bake and roast some beetroot. Its delicious, special taste will be a welcome addition to your salad and a healthy one at that. We urge you to make a Dijon vinaigrette to go with it perfectly. This dressing made with mustard, balsamic vinegar, and lemon juice, firmly brings a tangy touch.

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Ingredients Needed for Warm Beet Salad With Dijon Vinaigrette

3 medium-sized beetroots
2 tablespoons of olive oil
2 tablespoons of Dijon mustard
salt
pepper
2 tablespoons of lemon juice
2 tablespoons of balsamic vinegar
7 ounces of salad mix
3 ounces of blue cheese (optional)
1 large apple (optional)

How to Make Warm Beet Salad With Dijon Vinaigrette

  1. Place the beetroot on a parchment paper-lined baking tray, poke some holes in them using a fork, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Remove from the oven, wrap each one in aluminum foil, place back on the tray, and roast for 40 minutes at 400⁰F/200⁰C.
  3. Remove them from the oven, peel them, and cube them. Set them aside.
  4. Add the olive oil and Dijon mustard to a smaller bowl and mix. Season with salt and pepper, add the lemon juice and balsamic vinegar and mix more.
  5. Add the cooked beetroot on salad mix and finish with the Dijon vinaigrette. If you like add blue cheese and slices of apple.
warm beet salad

Warm Beet Salad

How about you enhance the taste of beetroot by baking and then roasting it? Then make a smooth, sweet, and slightly tangy dressing from thyme powder, vinegar, sugar, and olive oil. Add the beetroot and the dressing to a green salad. You can toss in there, at any time, other goodies like baked butternut squash, for example.

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Ingredients Needed for Warm Beet Salad

4 medium-sized beetroots
2 tablespoons of vinegar
2 tablespoons of sugar
1 teaspoon thyme powder
2 tablespoons of olive oil
salt
pepper

How to Make Warm Beet Salad

  1. Place the beetroot in a parchment paper-lined baking tray, poke some holes using a fork, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Remove from the oven, wrap each one in aluminum foil, place back on the tray, and roast for 40 minutes at 400⁰F/200⁰C.
  3. Remove the beets from the oven, peel them, and cube them. Set them aside.
  4. Add the vinegar, sugar, thyme powder, and olive oil to a smaller bowl, season with salt and pepper, and mix.
  5. Serve the cooked beetroot with a green salad and finish with the thyme-vinegar-olive oil dressing. You can toss in some baked squash, too.
Egg and Beetroot Burgers

Egg and Beetroot Burgers

Are you ready for something that’s out of the box but also in a patty form? Try this egg and beetroot patty idea and you won’t regret it! It’s perfectly complemented by the lettuce, cherry tomatoes, mayonnaise, parmesan, and pepper. You’ve definitely never had burgers like these!

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Ingredients Needed for Egg and Beetroot Burgers

2 egg whites
1 tablespoon beetroot juice
salt
vegetable oil
2 egg yolks
2 burger buns
2 teaspoons of mayonnaise
1 ounce lettuce
2 cherry tomatoes, sliced
pepper
parmesan, grated
fresh basil leaves for garnishing

How to Make Egg and Beetroot Burgers

  1. Add the egg whites, beetroot juice and some salt in a smaller bowl and mix them.
  2. Place two small cylindrical cake molds into a skillet, coat their interior with vegetable oil using a kitchen brush and heat them a little over low heat.
  3. Pour the egg white-beetroot juice mix into them and add the egg yolks on top. Cook them until the mix hardens and keeps its form.
  4. Cut the burger buns halfway. Coat the lower bun halves with 1 teaspoon mayonnaise. Top with 0.5 ounces lettuce, 1 cherry tomato, 1 cooked egg yolk-beetroot mix, some pepper, and parmesan. Garnish with basil leaves and add the bun’s upper half.
beet-fritters

Beet Fritters

Inspired by the Swiss dish rosti, we bring you a nice appetizer to please your vegetarian friends for the holidays. These easy fritters are made with beets and potatoes, and they’re delicious when served with heavy cream sauce on top. Sure, they’re not the quickest snack you’ll find, but they’re definitely worth the wait.

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Ingredients Needed for Beet Fritters

2 beetroots
2 medium-sized potatoes
1 small onion
1 teaspoon baking powder
2 eggs
salt
pepper
½ lemon
1 cup flour
1 cup vegetable oil for frying
heavy cream (optional)

How to Make Beet Fritters

  1. Heat a saucepan over medium heat, add water, and bring it to a boil. Add the beets and cook them for 30-45 minutes or until tender.
  2. Next – shred the beets and the potatoes, and add them to a large bowl. Add the onion, baking powder, eggs, salt, and pepper. Squeeze the juice out of the lemon on top of the bowl. Add the flour, and mix everything until smooth.
  3. Shape the mixture into 3 inches (7.5 cm) long fritters, around 0.2 inches (0.5 cm) thick.
  4. Heat the vegetable oil in a skillet over medium-high heat. Cook the fritters for 3-4 minutes on each side, until crispy.
  5. You can serve them topped with some heavy cream and parsley!

Beet and Apple Soup

This beet and apple soup is perfect for a light dinner or as a starter for lunch. Maybe it’s not the quickest soup to make, but its sweet and earthy flavors have to be experienced, so give it a shot!

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Ingredients Needed for Beet and Apple Soup

1 pound canned beets, peeled and sliced
1 red onion, sliced
2 carrots, sliced
2 garlic cloves, chopped
1 tablespoon olive oil
2 cups of vegetable stock
heavy cream
black sesame seeds
2 tablespoons of chocolate chip

How to Make Beet and Apple Soup

  1. Heat a saucepan over medium heat, and add the beet.
  2. Add the apple, red onion, carrot, and garlic. Pour the olive and vegetable stock.
  3. Bring it to a boil and simmer for 40 minutes, until the beet is tender.
  4. Move the solids in a blender and add 1-2 ladles of liquid. Blend everything until smooth.
  5. Serve it with heavy cream and black sesame seeds!

Berries, Beet and Yogurt Smoothie

Since summer is still in full force, you’re fresh out of excuses for not making this delicious smoothie. Try this recipe: it mixes fruits and vegetables together in high fashion. Mix them with Greek yogurt, for extra consistency, and use honey instead of sugar to make it healthier!

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Ingredients Needed for Berries, Beet and Yogurt Smoothie

3 ounces of frozen black currants
2 ounces of raspberries
2 ounces of canned beetroot, diced
1 tablespoon greek yogurt
½ cup of orange juice
1 tablespoon honey

How to Make Berries, Beet and Yogurt Smoothie

  1. Place the frozen black currants in a blender. Add the raspberries and the canned beet.
  2. Add the Greek yogurt, orange juice, and honey.
  3. Blend everything until smooth.
  4. Serve it cold!

Mustard Glazed Salmon and Beet Mash

Got a nice looking salmon fillet in the fridge and you don’t know what to do with it? You can spread a touch of Dijon mustard over it, and cook it on the stove to make a delicious steak. And as for the side, there’s no way you won’t enjoy our beet mash. With butter and parmesan, this side is a delicious meal on its own, having both great taste and color.

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Ingredients Needed for Mustard Glazed Salmon and Beet Mash

1 salmon fillet, approximately 6 ounces
salt
pepper
1 tablespoon dijon mustard
1 tablespoon vegetable oil
2 rosemary sprigs
1 ounce canned beetroot
¼ cup beetroot juice
1 potato, cooked
1 teaspoon butter
0.5 ounce parmesan, shredded
1 ounce lettuce

How to Make Mustard Glazed Salmon and Beet Mash

  1. Place the salmon fillet on a wooden surface. Season it with salt and pepper. Spread the Dijon mustard over the salmon.
  2. Heat the vegetable oil in a skillet over medium heat. Place the salmon skin side down, along with the rosemary sprigs. Cook until golden brown, for about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, or about 3 minutes more.
  3. Place the beet in a tall glass container. Pour the beet juice. Use the immersion blender and blend it until smooth.
  4. Mash the potato and place it in a large bowl. Mix it with the beet mash, one teaspoon of butter, and the shredded parmesan.
  5. Place the salmon on a bed of lettuce and serve it with the mash.

Pickled Red Beet Eggs

No matter the season, you can always make some red pickled eggs with baby beetroot! It’s kind of a classic recipe, but tastes good every time!

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Ingredients Needed for Pickled Red Beet Eggs

water
1 teaspoon peppercorn s, red and black
2 bay leaves, dried
¼ cup sugar
2 tablespoons of white wine vinegar
10 ounces of baby beetroot, canned
6 eggs, hard-boiled and peeled
¼ cup cream cheese

How to Make Pickled Red Beet Eggs

  1. Fill a large saucepan with water just over half way. Place it on the stove and bring it to a boil. Add the peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot.
  2. Sink the hard-boiled eggs in this liquid and let it simmer a few minutes.
  3. Put the eggs and beetroot in a jar, pour over the hot liquid, cover with a lid and let it rest for 1 hour.
  4. Halve the red-colored pickled eggs and serve them with sweet beetroot.
  5. Garnish the beetroot with cream cheese.

Orange, Apple and Beet Smoothie

Fresh and full of good nutrients, this smoothie is a great idea when feeling the need to refresh yourself a bit. For added flavor, serve it cold, with a touch of chives and a bit of lime.

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Ingredients Needed for Orange, Apple and Beet Smoothie

1 orange
1 apple
1 beetroot, cooked
chives
1 lime slice

How to Make Orange, Apple and Beet Smoothie

  1. Peel the orange and slice it.
  2. Dice the apple and thinly slice the beet.
  3. Add them in a tall glass container and blend them until smooth.
  4. Pour the smoothie into a glass. Garnish with a few chives and 1 slice of lime.

Beet Pancakes for Breakfast

We bet you didn’t eat red pancakes until now! Well, the color matters! With some beetroot, you can give them a beautiful red hue. With a cheese filling, you can make them creamy. And with some arugula and mayonnaise, you’ll make them just perfect!

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Ingredients Needed for Beet Pancakes for Breakfast

1 beetroot
⅓ cup milk
1 egg
½ teaspoon olive oil
salt
1 cup flour
¼ cup ricotta cheese
½ teaspoon chopped parsley

How to Make Beet Pancakes for Breakfast

  1. Put in a blender the beetroot, the milk, the egg, the olive oil, and some salt.
  2. Blend them together.
  3. Add the flour and mix them in the blender.
  4. Spray one skillet with vegetable oil and spread it on the bottom.
  5. Use a ladle to pour beetroot batter in the skillet.
  6. Cook the pancakes on both sides.
  7. Fill the pancakes with ricotta, sprinkle some parsley, and roll them.
  8. You can serve them with arugula and, if you want, with some mayo.

Chicken Breast With Beetroot Red Rice

Beetroot red rice? Now that’s something you should try more often. The beautiful red color comes from the beetroot juice, no room for artificial stuff here. Alongside that, add some vegetables, parmesan and mascarpone. These are sure to add up to a well-balanced dish. You can serve it with a variety of meats, but today we recommend chicken breast!

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Ingredients Needed for Chicken Breast With Beetroot Red Rice

1 tablespoon vegetable oil
4 ounces of chicken breast
1 teaspoon olive oil
1 teaspoon butter
1 onion, chopped
1 zucchini, diced
2.5 ounces of rice
½ cup white wine
salt
pepper
½ cup beetroot juice
2 teaspoons of mascarpone
0.5 ounce shredded parmesan

How to Make Chicken Breast With Beetroot Red Rice

  1. Heat a skillet, add the vegetable oil and start cooking the chicken. Cook it for about 6 minutes per side. When ready, take it out of the pan.
  2. In the same pan, pour the olive oil and add the butter in order for it to melt.
  3. Add the onion and fry it until it becomes translucent. Add zucchini and rice and stir. Pour the white wine, season with salt and pepper and bring to a boil.
  4. Pour the beetroot juice that will bring that beautiful red color. Again, bring to a boil.
  5. Add the mascarpone and the parmesan. Reduce the heat and let some of the excess water evaporate. Cook it for about 6-8 more minutes then turn off the heat.
  6. Serve it with the cooked chicken!

Chicken Curry and Beetroot Rice

This chicken curry with beetroot rice is a savory dish, with lots of different flavors. It tastes great and also looks wonderful on the plate. Beetroot is well-known as a natural food coloring, giving the rice an intriguing color. Also, cardamom, curry paste, and coconut milk make this dish a truly complete experience for your taste buds.

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Ingredients Needed for Chicken Curry and Beetroot Rice

2 tablespoons of vegetable oil
7 ounces of rice, cooked
1 egg, whisked
salt
½ teaspoon dried oregano
pepper
¼ teaspoon cardamom
2 ounces of canned beetroot
½ lime
1 tablespoon curry paste
8 ounces of chicken breast, sliced
1 spring onion, chopped
¼ cup coconut milk

How to Make Chicken Curry and Beetroot Rice

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the cooked rice and whisked egg, then stir.
  3. Season with salt, pepper, oregano, and cardamom.
  4. Add the canned beetroot and stir, until the rice turns pink.
  5. Shred a bit of lime zest. Mix for 1 more minute.
  6. Heat the remaining vegetable oil in a skillet over medium heat. Add the curry paste and stir for 1 minute. Add the chicken, squeeze the lime, and cook it for 15 minutes, while stirring in the process.
  7. Add salt, pour the coconut milk and the spring onion. Reduce the heat, and cook for an additional 3-5 minutes.
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