Recipe Ideas with Beetroot?!
Recipe Ideas with Beetroot?
Does anyone have ideas on meals with beetroot? My sister has been told to eat lots of beetroot by her doctor and I would like to make the meals more interesting for her.
Thanks.
Answers:
The flavour of fresh beetroot is deliciously refreshing and lifts this soup out of the ordinary. However you can use an 810g can of sliced beetroot. Using a food processor to grate beetroot and chop apple and vegetables saves time. Serve this soup hot or chilled.
Contains approximately 4 portions
Preparation time is approximately 20 minutes
RECIPE INGREDIENTS
Ingredient Recipe Quantity
Beetroot 4 each medium - peeled & grated
Cabbage (Red) 1 cup shredded
Onions 1 each medium - chopped
Chives 1 sprig finely chopped
Apple (Granny Smith) 1 each peeled, cored and sliced
Oil (Olive) 2 teaspoon
Tomato Puree 2 tablespoon
White Wine 0.5 cup
Chicken Stock 4 cup
Yoghurt (low fat natural) 200 g
RECIPE STEPS
Heat oil in a large saucepan. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.
Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes. Add wine. If serving hot, serve at once.If serving cold, allow to cool and then refrigerate for at least 2 hours.
To serve, ladle soup into four bowls and top each with a good dollop of natural yoghurt (if you don't have any yoghurt try using extra low fat Sour Cream). Swirl through with a fork and garnish with chives or parsley.
RECIPE NUTRITION PER PORTION
Nutrient Quantity
Protein 8 g
Fat 3 g
Carbohydrate 23 g
Dietary Fibre 6 g
Energy 740 kj
Cal Energy (Cals) 175 cals
Source(s):
http://www.femail.com.au/beetroot.htm...
Beetroot burger
This is a good one:
Beetroot soup with Horseradish and Cider vinegar
Ingredients:
* 350g cooked Beetroot, peeled and chopped
* 1 Onion, grated
* 1 tsp grated Horseradish
* 750g low-fat GreekYogurt
* ? tsp Celery Salt
* 1 tbsp Cider Vinegar
* ? tsp ground black Pepper
* 300ml Vegetable stock/ Milk
* 4 Spring Onions, finely chopped
Method:
* Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
* Use vegetable stock or milk to thin down the mixture and season.
* The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
* To serve, sprinkle with chopped spring onions.
There are some other beetroot recipes in the link below.
X D
Red Flannel Hash Recipe
From Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
This recipe combines veggie bacon or smoked tofu, onion, sweet potatoes, and beets for a hearty breakfast meal or a side dish.
INGREDIENTS:
1 Tbsp high-oleic safflower oil (or olive oil)
6 ounces "veggie bacon" or smoked tofu, cut into strips
1 Tbsp canola oil
2 cups minced onion
1 pound sweet potatoes, cooked, peeled, and diced
1/2 pound beets, cooked, peeled, and diced
1 Tbsp minced garlic
1/2 tsp salt
.
Optional Toppings
Hard-boiled eggs, cut into wedges
Apple Balsamic Syrup (see below for recipe)
PREPARATION:
Heat the high-oleic safflower oil in a medium-sized skillet over medium heat. When the oil is hot enough to sizzle a bread crumb, add the veggie bacon or tofu in a single layer.
Fry over medium-high heat for about 5 minutes on each side (until crisp), then remove from the pan with a slotted spoon and drain on a double thickness of paper towels. Set aside.
Reheat the skillet over medium heat. (It's okay if some of the safflower oil is still left in it.) When the pan is hot, add the canola oil and the onions and saute for 5 to 8 minutes, or until the onion is soft and translucent.
Stir in the sweet potatoes, beets, garlic, and salt, and spread the mixture out to allow maximum contact with the hot pan. Let it cook without stirring for about 5 minutes, then stir it around and continue to cook until it is lightly crisped all over.
Stir in the bacon or tofu and serve hot, topped with slices of hard-boiled egg and a drizzle of Apple Balsamic Syrup, if desired.
Apple Balsamic Syrup Recipe
From Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
This syrup goes well with both savory and sweet foods, warm or cold.
INGREDIENTS:
Apple juice concentrate
Balsamic vinegar
PREPARATION:
Combine equal amounts of defrosted apple juice concentrate and balsamic vinegar in a shallow saucepan.
Bring to a boil, turn the heat down, and simmer, uncovered, for 20 to 30 minutes (possibly longer), until it is reduced by slightly more than half. Remove from heat, and let it cool to room temperature.
Serve in small glass pitchers for a beautiful sunlight meal. Open the windows during the cooking -- there will be fumes!
Store in a tightly capped bottle or jar in the refrigerator, and serve at any temperature. It will keep indefinitely.
Good with Red Flannel Hash.
Beetroot Salad:
5 min 5 min prep
2 cups
1 (810 g) can baby beets, chilled
200 ml sour cream
1 tablespoon prepared horseradish
1 tablespoon water
1 tablespoon chives, snipped
1. Drain, wash and drain the beetroot.
2. Cut each in half.
3. Mix the remaining ingredients together and mix through the beets gently and thouroughly.