Beetroot is a root that is good for health and makes delicious recipes, as well as being super colorful! Rich in vitamin C and antioxidants, the nutrient list is extensive and can be used in the most diverse dishes.
Therefore, the Cooking Guide made a selection of Recipes that look great on the lunch or dinner menu. You will find recipes ranging from main dish to side dishes, such as mayonnaise and farofa. Discover 9 delicious beetroot recipes:
beet pancake
Time: 1 hour
Performance: 12 servings
Difficulty: easy
Ingredients:
- 1 diced beetroot
- 2 cups of flour (wheat)
- 1 and 1/2 cup (tea) of milk
- 1/2 cup (tea) of oil
- 3 eggs
- 1 teaspoon of salt
- 1 cup grated mozzarella for sprinkling
- butter for greasing
Filling:
- 3 tablespoons of oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 chopped seedless tomato
- 600 g of minced meat
- 1 cube of beef broth
- 1 glass of chopped palm hearts (300 g)
- Salt, pepper and chopped parsley to taste
Sauce:
- 3 tablespoons of butter
- 1/2 chopped onion
- 2 tablespoons of wheat flour
- 2 cups (tea) of milk
- Salt and grated nutmeg to taste
- 1/2 cup (tea) of cream
Method of preparation:
For the filling, in a pan, heat the oil over medium heat and brown the onion and garlic for 3 minutes. Add the tomato, minced meat, meat broth and sauté for 5 minutes, stirring. Add the hearts of palm and season with salt, pepper and parsley. Turn off and book.
For the sauce, heat a skillet with butter over medium heat and sauté the onion until golden brown. Add the flour and fry for 1 minute. Gradually add the milk, stirring constantly until it thickens. Season with salt and nutmeg and turn off the heat. Mix with the cream and set aside.
For the dough, beat the beetroot, flour, milk, oil, eggs and salt in a blender until smooth. Heat a greased medium skillet over medium heat and place a medium ladle of dough. Turn to coat the entire bottom and fry for 2 minutes on each side or until curdled and golden. Repeat the procedure until the dough is finished.
Divide the filling between the doughs and roll up like a swiss roll. Place the water with the béchamel sauce set aside in a medium refractory, sprinkle with the mozzarella and take to a preheated medium oven for 15 minutes or until it has set. Serve immediately.
San Pietro with quinoa and beetroot pesto
Ingredients:
- 4 clean and skinless Saint Petter fillets
- Salt and freshly ground pepper to taste
Beetroot pesto:
- 2 medium beets
- 2 cloves of garlic
- 3 tablespoons of grated Parmesan cheese
- 1/4 cup (tea) Brazil nuts
- 1/2 cup (tea) of olive oil
- Salt to taste
Quinoa:
- 1 cup quinoa (tea)
- 1 tablespoon of oil
- 1 stalk of chopped celery
- 1 carrot
- 1 leek, chopped (white part only – wash well to get rid of all the earth in between
- leaves)
- 1 chopped courgette
- Salt and freshly ground pepper to taste
- 1 tablespoon of parsley
- 1 tablespoon of chives
Method of preparation:
Heat the oven to 180º. Wrap in aluminum foil and roast the beets, divided into 4 parts and peeled, until tender – depending on the shape, it takes 30 to 40 minutes. It is also possible to cook, but during roasting the flavor becomes more pronounced.
While the beets are cooking, prepare the quinoa: cover the quinoa with the water and cook it al dente. Drain and reserve.
Heat the oil in a pan and add the garlic, carrots, celery, leeks and finally the courgettes, one minute apart. Add the cooked quinoa and season with salt and pepper. Complete with parsley and chives. Combine all the ingredients of the beetroot pesto and blend in a blender or food processor until smooth. Season and grill the fish, assemble the dish with all the preparations and enjoy your meal.
beetroot mayonnaise
Time: 20min (+ 1h in the fridge)
Performance: 4 servings
Difficulty: easy
Ingredients:
- 3 large diced boiled potatoes
- 1/2 cup (tea) of peas
- 1 diced boiled carrot
- 1 and 1/2 cups (tea) of diced beets, cooked
- 1 1/2 cups (tea) of mayonnaise
- 2 tablespoons of seasoning powder
- Olive oil and salt to taste
- Mayonnaise, peas and chopped herbs for garnish
Method of preparation:
In a bowl, mix all the ingredients and refrigerate for 1 hour. Arrange on plates, on medium sides, unmold, decorate with peas, mayonnaise and herbs and serve.
beetroot tapioca
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 beetroot with peel
- water for cooking
- 3 cups sour (sour) flour
Filling:
- 4 tablespoons of butter
- 1 chopped onion
- 2 minced garlic cloves
- 1 chopped seedless tomato
- 1 can of drained green corn
- 2 cups of cooked and shredded chicken
- Salt, pepper and chopped parsley
- 1 cup of cream cheese (200 g)
Method of preparation:
In a pressure cooker, cook the beets with water for 20 minutes over low heat after the pressure starts. Let the pressure come out naturally and open the pot. Use beetroot in another recipe. Reserve the cooking water. In a bowl, put the sprinkle and gradually add 1/2 cup (tea) of the cooking water from the beet, about, until it forms a thick paste when squeezed. If necessary, use more cooking water.
Pass through the sieve. Place 4 tablespoons of dough in a medium non-stick pan and put it over medium heat. Leave for 3 minutes and turn the other side of the dough, leaving for another 3 minutes. Repeat the procedure with the rest of the mixture. For the filling, melt the butter in a pan over medium heat and sauté the onion and garlic for 3 minutes. Add the tomato and sauté for another 3 minutes. Add the corn, chicken and sauté for another 3 minutes. Season with salt, pepper, parsley and distribute among the tapiocas. Fold in half, sprinkle with the curd and serve, to taste, garnished with chives.
beetroot cake
Time: 1 hour
Performance: 15 servings
Difficulty: easy
Ingredients:
- 2 cups beetroot (cooked and chopped)
- 2 cups (tea) of milk
- 1/2 cup (tea) of oil
- 1 cup (tea) of wheat flour
- 3 eggs
- Salt and black pepper to taste
- 1 teaspoon of baking powder
- Margarine and wheat flour for greasing
- Basil leaves to decorate
Filling:
- 200 g of ricotta puree
- 200 g of cream cheese
- 1 chopped seedless tomato
- 2 tablespoons of chopped chives
- Salt and black pepper to taste
Method of preparation:
Beat the beetroot, milk, oil, flour, eggs, salt and pepper to taste in a blender until smooth. Add the yeast and mix with a spoon. In a bowl combine the ricotta, ricotta, tomato and chives in a bowl and season with salt and pepper. Pour half of the dough into a greased and floured 25cm x 35cm rectangular pan and spread out the filling. Cover with the remaining dough and place in a preheated medium oven for 40 minutes or until lightly browned. Cut into squares and serve hot. To taste, garnish with basil leaves.
Delicious Beetroot Recipes: 9 Ideas for Lunch or Dinner
Beetroot salad
Time: 40 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 2 beets
- 1 bunch of washed watercress
- 1 mandarin in wedges
- 200 g of cubed white cheese
- 100 g of chopped walnuts
- Salt to taste
- Olive oil to taste
Method of preparation:
Put the beets in a pressure cooker, cover with water and cook for 20 minutes after the pressure starts. Switch off, let the pressure release and open the pot. Peel and cut the beets into cubes. In a salad bowl, arrange the watercress leaves and place the beetroot, mandarin, white cheese, walnuts, salt and a drizzle of olive oil on top. Serve immediately.
Gluten-free pasta with beetroot sauce
Time:
40 min
Performance: 2 servings
Difficulty: easy
Ingredients:
- ½ pack of gluten-free spaghetti n. 8
- 2.5 liters of water 1 teaspoon of salt
- 3 steamed beets
- 1 cup (tea) of water
- 1 teaspoon of salt
- Strands of extra virgin olive oil
- 2 minced garlic cloves
- fresh basil
Method of preparation:
Put the beetroot, water and salt in a blender and blend well. Then heat a pan and brown the oil and garlic. Once golden, add the sauce and cook for at least 8 minutes.
In another pan, add the water and salt. To boil. Add the macaroni and cook until al dente. Drain, add the sauce, mix well, complete with basil and enjoy your meal!
beet flour
Time: 20 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of butter
- 1 minced clove of garlic
- 1 grated onion
- 1 grated beetroot
- Salt, pepper and chopped parsley to taste
- 1 1/2 cups (tea) of biju cassava flour
Method of preparation:
Melt the butter in a skillet over medium heat and saute the garlic for 2 minutes or until golden brown. Add the onion, beetroot and sauté for 5 minutes. Season with salt and pepper. Add the cassava flour and sauté for 2 minutes. Remove from heat and mix with the green smell. Place in a bowl and serve, to taste, garnished with grated beetroot and parsley.
beetroot broth
Time: 50 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of oil
- 2 chopped onions
- 3 cups diced beets
- 3 cups of water (tea)
- 1 tablespoon of cornstarch
- Salt and black pepper to taste
- 1 cup (tea) of light cream
Method of preparation:
In a pan, over medium heat, heat the oil and fry the onion for 3 minutes. Add the beets, water and cook for 20 minutes or until soft.
Let it cool and blend with the cooking broth and corn starch until it forms a smooth cream. Return to the pan, put on medium heat and cook until boiling.
Mix salt, pepper, sour cream and turn off. Serve decorated as desired.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
