Tag: beet

Beetroot Omelette – 's Beet Omelette Recipe – Italian Cuisine

First, cut the beets into fairly thin slices.

Beat the eggs with salt, parmesan and chopped aromatic herbs.

Pour half of the mixture into a mold lined with parchment paper (or a lightly greased pan, if you do not want to turn on the oven) and cook – for about 10 minutes at 180 ° C, in a preheated ventilated oven.
Take back the pan, place the beetroot slices on the omelette, cover with the remaining beaten egg and cook for another 7-10 minutes.

The beetroot omelette is ready: serve it hot, lukewarm or even cold if you prefer.

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Recipe Beans and beet beans with sesame sauce – Italian Cuisine

Ingredients

300 g of boiled and peeled beets
200 g boiled white beans from Spain
200 g potatoes
30 g tahina (sesame cream)
bread crumbs
lemon
Sesame seeds
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 4 people

For the recipe of bean and beetroot biscuits with sesame sauce, boil the potatoes for about 30-40 minutes from boiling. Blend the beans with the beets. Mix the tahina with the juice of 12 lemon, a pinch of salt, 30 g of oil and 20 g of water by hand or with the immersion mixer, making a sauce. Drain the potatoes, peel them, mash them with the potato masher and mix them with the beetroot puree, a pinch of salt and 120-150 g of breadcrumbs: adjust the quantity to make the mixture hard enough to be shaped by hand. Form 8 large meatballs, flatten them at the poles to create biscuits; pass them in sesame seeds and heat them in the oven at 180 ° C for about ten minutes. Serve with the sesame sauce and the mixture to taste.

Maccheroni recipe in restricted beet – Italian Cuisine

Ingredients

1 kg fresh beets
350 g macaroni
80 g butter
50 g sour cream
chives
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

For the macaroni recipe in beetroot, peel the beets, cut them into small pieces and extract the juice in the centrifuge or in the extractor. Alternatively, blend them and then squeeze the smoothie very well in a cloth to make the juice. Boil the macaroni in abundant salted water. Meanwhile, reduce the beet juice in a saucepan for about 5 minutes. Remove from the heat and add the sour cream. Drain the pasta al dente, stir in the butter and a generous grinding of pepper, and serve over the restricted beet. Complete with spools of chives and, to taste, with beetroot powder, obtained as follows: spread the waste pulp in a thin layer on a plate covered with baking paper and let it dry in the oven at 110 ° C for 1 hour and 20 minutes; crumble it and keep it in a jar. Use it in salads, in yogurt sauces, in vegetable creams.