Tag: beetroot

How to cook beetroot – Italian Cuisine

Read in foil, in the oven or in the steam: here are some tips for the different cooking methods of beets

You are wondering how to cook the beets you have purchased? The answer is that there are many more ways than you can imagine. The method traditional and perhaps best known in all our kitchens, because simple and fast, it is that of beets read, ideal side dish for many main courses. But it is not the only one: here are some useful indications for those who are looking for ideas.

Boiled beets

First you need to cut the stems with the leaves and any roots and wash the beets. After drying them with a cloth, put them in a pan and cover them with cold water. At this point it is added a little salt and sugar and it boils everything a low flame for three quarters of an hour. After it is necessary to take back the beets, pass them under cold water for a moment, remove the peel, cut them into slices and therefore serve as you prefer. In salads or simply seasoned with oil or lemon, it's a matter of taste.

Baked beetroot

Another type of cooking is oven cooking, to be preheated a 200 degrees before starting with the preparation. After passing the beets under running cold water, you have to divide them into four equal parts, arrange everything on a previously greased pan or with parchment paper, season with a drizzle of oil and a pinch of salt and bake for about forty-five minutes. It is important to remember turn the beets halfway through cooking, however, waiting for the required three quarters of an hour before serving them once again as a side dish or as a single dish.

Baked beets

To cook the beets in foil, on the other hand, you first need to peel the vegetables and deprive them of leaves and roots. Also this time it is necessary to leave by passing the beets under running water to eliminate any residual earth. The oven is preheated to 200 degrees and then they lie down on paper tinfoil the beetroots into wedges, adding a drizzle of oil, salt and a sprinkling of pepper. At this point the foil is carefully closed obtaining a foil and leave it in the oven for half an hour.

Steamed beetroot

Finally, to prepare the steamed beets, you need to cut them into wedges, after washing them, and pouring them into the appropriate pan, where we will boil two fingers of water over high heat. Once the beets are softened, they are passed under cold water and the skins are removed with a damp cloth before being brought to the table.

The dumplings are dressed in red with beetroot – Italian Cuisine

An alternative to traditional dumplings, white or with spinach, for a first course that children like too!

If you have been on vacation in South Tyrol surely you have tasted them. Let's talk about dumplings, delicious bread dumplings of various sizes, which are served in broth or with other condiments, such as butter and cheese, or various sauces. If traditionally they are found white or green, or with the addition of spinach, in Südtirol Yes they also prepare with beets, which give the dish a cheerful red or purple color. Here is the recipe!

The recipe for beetroot dumplings

Ingredients for 4 people

To prepare the dumplings you will need 100 g of cooked beets, 50 g of white onion, 120 g of old bread to be diced, 2 eggs, 20 g of flour, 40 g of butter, 70 g of cheese (parmesan or a cheese seasoned typical of South Tyrol, such as Graukäse), 1 tablespoon chopped parsley, salt.

Method

Clean the onion, cut it into small cubes and brown it in half the butter. Separately peel the beets and also cut them into cubes. Transfer the onions and beets to a bowl and blend everything together with the help of the immersion blender. Add the eggs and continue stirring. Pour in this cream also the cheese (about 50 g, the rest will be used to season the dumplings) and the stale bread, which you will have cut into very small cubes.

Then add the flour, parsley and season with salt. Leave the dough to rest for half an hour. Then form the dumplings by creating balls with a diameter of about 3 centimeters with your hands. Put a saucepan with plenty of water on the fire and bring it to a boil. Season it with salt and cook the dumplings.

Serve them with the remaining melted butter and grated cheese.

Recipe Sauce of beetroot and yogurt – Italian Cuisine

Ingredients

400 g peeled boiled beetroot
80 g Greek yogurt
50 g extra virgin olive oil
20 g anchovies
20 g pickled capers
20 g vinegar
1 pc slice of pancarré (to be dipped in vinegar) half a spring onion
salt

Duration: 15 min

Level: Easy

Dose: 10 people

For the recipe for beetroot and yogurt sauce, blend all together until a smooth consistency is obtained. If you don't want dairy products, use soy yogurt.