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Beetroot recipes
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It is
interesting to know how many people like the beetroot.
Unfortunately, I'm not among those happy ones. Sure, I know
that this vegetable is very good for the health (it helps to
avoid a lot of problems if you don't move much and your body
doesn't work like a clock) but it's better don't see my face
while I'm trying to eat a few of slice. Fortunately, my mom
has found a way to make he torment more pleasant. Make a salad
and no more problem. My favorite salad is very easy : grate
the beetroot.Chop the prunes and walnuts into small pieces.
Mix the beetroot, prunes, walnuts and add mayonnaise. The dish
is ready. Well, there are some more recipes on this page which
could be useful. And what kind of salads do you usually
prefer? Do you cook? Give some advice, please! |
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Beetroot Salad 1 |
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2 Beetroot, 1 Onion, Coriander Leaves,
Curry Leaves, Mustard Seeds, 1 Lemon, Green Chillies (finely
chopped), Salt (according to taste) |
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Boil the
beetroot. Shred
the Beetroot, chop the onion into small pieces, mix the
beetroot, onion and green chillies, in a small vessel add
oil then the mustard seeds, and then curry leaves and add
this seasoning to the salad, add lemon juice and salt to
taste. Add coriander leaves. |
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Beetroot Salad
2
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Beetroots 3 nos, potatoes 2 nos,
roasted Peanut powder 4 tbs, chopped Green Chillies 2
nos, oil, mustard, asafoetida (Hing), turmeric, cumin (all
in small quantity), salt to taste, chopped fresh cilantro
(coriander) & grated coconut to garnish |
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Boil the
beetroot. Peal & Chop Beetroot and Potatoes
into cubes and cook them in pressure cooker for two
whistles. Drain remaining water after cooking & add
salt, as per taste, peanut powder. Heat oil in a small
pan, add mustard, asafoetida, turmeric, cumin &
chopped green chillies. Mix all well and garnish with
fresh chopped coriander & grated coconut. Enjoy it
with chapaties (pita bread ), tortillas, rice or just by
itself!! |
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Beetroot Salad
3
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8 oz
carton plain
yoghurt, 1 can beets:
sliced and pickled/spiced, drained 1 tsp cardamom seeds,
coarsely ground |
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Boil the
beetroot. Stir the yoghurt, then stir in the
cardamom. Let this sit while you watch the news, then add
to the beets and mix lightly Beautiful, delicious, and
full of fiber! |
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Beetroot
Salad 4
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1 Large Beetroot (peeled washed and
grated), 2 Green Chillies (Finely Chopped), 2 tsp.
Refined Oil, 2 tsp. Lime Juice, 1/2 tsp. Udad Dal, 1 tsp.
Mustard seeds, A pinch of Asafoetida, Curry Leaves for
seasoning, Finely Chopped Coriander for garnishing |
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Boil the
beetroot. In a pan heat oil and add mustard seeds. When
they splutter, add asafoetida and udad dal. When the udad
dal turns light brown, add the chopped green chillies
followed by curry leaves. Add the grated beetroot, salt
to taste, chopped coriander and toss on high flame for a
few seconds. The beetroot should be crisp. Switch off the
stove, remove in a serving bowl, sprinkle the lime juice
and mix well. |
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Beetroot
Salad 5
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3-4 red beetroots, 1
glass vinegar, 1 1/2 teaspoons sugar, 3-4 cloves of
garlic, 1/2 teaspoon salt. |
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Sort and cut the leaves
off red beetroots. Put them in a saucepan with enough
water to cover them. Add the vinegar and boil the
beetroots over down; cut them into small pieces and place
decorativelyin a salad bowl. Add a half teaspoon of salt
and crushed garlic with approximately 1 galss of vinegar
to the beetroots. Let stand for a few hours. This may be
served alone or with lettuce. |
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Beetroot and Orange Salad |
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2
Oranges, 1 Round (Butterhead) Lettuce, 4 Cooked Beetroot,
cut into 5mm/1/4 inch thick slices, 2 Large Tomatoes
sliced, 1 tbsp chopped walnuts, 1 teasp Onion, finely
chopped, 1 teasp Chives, finely chopped, Salt and Pepper,
1/2 teasp English Mustard, 1 teasp Honey, 3 tbsp Olive
Oil, 1 tbsp Wine Vinegar. |
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Boil the
beetroot. Peel the oranges, removing as much white pith
as possible and slice into 5mm/1/4 inch slices. Catch any
juices and reserve. Line a large platter with lettuce
leaves and arrange the orange and beetroot slices
alternately in a circle on top of the lettuce. Arrange
the sliced tomatoes in the centre and sprinkle with
walnuts. Place the remaining ingredients, including any
reserved orange juice, in a bowl and mix thoroughly. To
serve - pour the dressing over the salad and serve
immediately. |
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