Tag: Beets

10 recipes that will make you buy beets – Italian Cuisine

10 recipes that will make you buy beets


Valuable to combat the signs of aging, take vitamins and minerals and protect the health of our heart. Here's how to taste beets and learn to really know them

Often the word beet is associated with the idea of ​​something unappetizing, eaten forcibly on rare occasions and little present on our table. But losing touch with what is often called red turnip, it would be a real shame. It is indeed a ingredient rich in properties, low-calorie and low glycemic index known since the Babylonian era.

The most common varieties

One of the most widespread, is the flat black Egyptian beet, while in the US the most known and consumed is Detroit. Italian production instead offers the round of Chioggia, very easy to distinguish from the others thanks to the white and red rings that once it has been cut. The sugar beet and the fodder that is called are also widespread red mammouth. Also intended for the table there chard, Characterized by large leaves of a bright green color.

Chioggia round beets.

A full of minerals and antioxidants

Consisting of 90% of water, beetroot is a plant rich in minerals, antioxidants and vitamins. Its renowned detoxifying, purifying and digestive properties make it perfect for those who are following a program detox where it is recommended to take it mainly as a decoction. The mineral salts most present in this health concentrate are iron, potassium, calcium, sodium, magnesium and phosphorus and is a valuable integrator of vitamins of group B and C. To take vitamin A, we will have to consume its leaves. In addition to being so important at a nutritional level, beets are also considered an elixir of youth thanks to the abundant presence of antioxidants including flavonoids, saponins and anthocyanins.

Because we should not do without it

The consumption of beet favors the prevention of cardiovascular diseases and helps to regulate blood pressure. It is also indicated for lose weight (especially if raw) and favors the drainage of toxins and liquids. Ideal for those suffering from kidney stones due to the presence of calcium and for pregnant women (provides folic acid) is instead not recommended for diabetics and for those suffering from gastritis. The high presence of sugars and the stimulation to the production of gastric juices must in fact be taken into consideration by those who suffer from these diseases.

How to consume

Beetroot can be eaten uncooked served simply with oil and lemon in salad. To appreciate it at best, it is advisable to cut it into very thin slices to avoid clashing with its important consistency. Instead, Cotta lends itself to being boiled, prepared in the oven and sautéed in a pan. But we must not forget that it can also be added to centrifuges or inserted in special extractors to consume the precious juice.

Our proposals

One of the most interesting methods to approach beet is to taste it in sauce. In the gallery below, you will find recipes dedicated to this preparation such as beef skewers with Ketchup beet, salted kaiserschmarrn with beet cream and beetroot, rice and artichokes. If you are still not convinced, you will surrender to its charm with the Tempura of fennel and beet and l'Russian salad with smoked herring and beetroot. To taste it simply, instead, we prepared beetroot and soncino with goat's cream, soup beet and mixed meats, beetroot and daikon with provola and an appetizer of beetroot, hard-boiled eggs and mackerel. Instead you will discover a surprisingly good filling with i ravioli of beet.

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Ketchup of beets – Italian Cuisine

Ketchup of beets


Colorful and tasty variations compared to traditional recipes: here's how to make step by step these two recipes also suitable for vegetarians and vegans

Hummus and ketchup of beets, that is variants colored for two foods that are usually prepared with other ingredients. Typical of the Mediterranean regions, beet is in fact a plant that lends itself well in the kitchen for uses that probably few can imagine.

Bread unleavened and not only

Origin of the Middle Eastern tradition, hummus is a sauce based on chickpeas and sesame, flavored with olive oil, garlic, lemon, paprika, cumin and chopped parsley. It represents a typical recipe Lebanese, spread over the centuries also in Syria, Jordan, Israel and Palestine, where it is usually consumed together with focaccia unleavened bread. So it contains neither eggs nor dairy products and therefore it is a sauce suitable for any kind of food, including vegetarian and vegan. And the same goes for the beet hummus.

Beetroot hummus

To prepare it you need to get: 400 grams of precooked beet, 200 grams of chickpeas, two tablespoons of sauce tahina (derivative of white sesame seeds), lemon juice, salt, minced parsley, a clove of garlic and olive oil. First you need to start from the preparation of tahina (if you do not decide to buy this ingredient ready). 120 grams of sesame seeds are poured into a pan, in which it is necessary to toast them for a few minutes with at least two teaspoons of sesame seed oil, keeping the heat to a minimum and stirring constantly to prevent them from turning dark. It puts everything in one mixer, blend and finally add another bit of oil along with a pinch of salt. At this point you continue to blend until you get one creamy sauce and the game is done: you can then move on to the actual creation of the hummus. It is a very simple and quick recipe. In a saucepan with high sides pour the beetroot cut into pieces, chickpeas, clove of garlic, olive oil, a little lemon juice, two tablespoons of tahina and reduce everything in cream with an immersion blender. If the preparation is not of the desired consistency, you can add a few tablespoons of water. Before serving, finally, do not forget to season with a handful of chopped parsley, thus obtaining an ideal hummus to spread on toast, Perhaps accompanied with some fresh spreadable cheese.

Ketchup without tomato

Quick and easy is also the recipe for a home-made ketchup made from beets. Ingredients: 200 grams of precooked beets, an onion, a clove of garlic, a teaspoon of agave syrup (but also the honey), a pinch of cinnamon, a teaspoon of apple vinegar and aromatic herbs, as needed, such as thyme or chopped sage. In a mixer the beets are blended with the rest of the ingredients and some aromatic herbs are added at the end. For those who prefer a sauce with spicy notes, you can add to the recipe, instead of thyme or sage, chili pepper or a few drops of Tabasco. The beet ketchup, an ideal accompaniment for many courses, is certainly to try with potato patties or, especially for vegan cuisine lovers, also with lentil burger and cous cous.

Sea Scallops Arugula and Beet Salad

Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen[1].  I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!

Sea Scallops, Arugula, and Beet Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients:

For the dressing:

  • 1 tbsp red wine vinegar
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp minced shallots
  • 1 1/2 tbsp raw honey

For the salad:

  • 2 cups diced cooked and peeled yellow beets* (recipe follows)
  • 1/4 cup crumbled goat cheese
  • 12 large sea scallops (18 oz)
  • olive oil cooking spray
  • kosher salt and pepper to taste
  • 5 oz baby arugula
  • 8 grape tomatoes, halved

Directions:

Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan. 

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

References

  1. ^ Farm Country Kitchen (farmcountrykitchen.net)

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