Beetroot salad

February 16th, 2014 § Comments Off on Beetroot salad § permalink

Food, a never ending passion..

  • 1/2 kg baby beetroots with leaves
  • 4 T. cider vinegar or white vinegar
  • extra virgin olive oil
  • sea salt
  • sesame seeds

Cut the leaves from the roots.

Wash the beetroots.

Boil them in a casserole covered with water for about 45 minutes.

When it is cold, you can easily peel the skin.

Wash and clean the beetroot leaves with stems.

Bring to boil water in a deep pan. When bubbles come out, put the leaves into the pan.

After 5 minutes, remove the leaves from the pan and drain.

Place the roots and the leaves of the beetroots in a serving plate.

Drizzle olive oil, sea salt and vinegar over the beetroots.

Sprinkle with sesame seeds.

Beetroot mousse

March 27th, 2011 § Comments Off on Beetroot mousse § permalink

Beetroot is a must for people who take their health seriously. Because it is a great source of anti oxidants. So I am trying to make different recipes with beetroot.

  • 100 gr pickled beetroot
  • 70 gr cream cheese like labne cheese
  • 3 T yogurt
  • 1 T chopped walnut
  • 1 t French mustard
  • 1/2 t honey
  • salt
  • German whole meal rye bread
  • You can read the beetroot pickle recipe from here.

    Put the pickled beetroots, yogurt, labne cheese to a food processor and blend all together until smooth. Add walnut, mustard, honey and salt and continue blending until well mixed in.

    Spread the mixture to German type rye bread slices.

    Beetroot juice

    May 3rd, 2010 § Comments Off on Beetroot juice § permalink

    Beetroot juice

    It is said to be the medicinal plants for the root vegetables like beetroot. As you know, I am trying different recipes with this super vegetable i.e  beetroot cake or beetroot pickle . Today I recommend you to drink it as a tonic juice! The beetroot juice reduces high blood pressure, cleans liver, regenerate the cells of the immune system, build and purify the blood and improve the circulation. The deep red colour of beetroot comes from betacyanin. This prevents us from colon cancer. But be careful for causing both stools and urine to turn red! Don’t be surprised or feel upset. I mean, if you take beetroot and your urine turns red, it is not necessarily blood in the urine.

    Simply combine the beetroot juice with a fruit or a vegetable like apple or carrot.

    Beetroot juice

  • 1/2 kg beetroot
  • Peel the beetroots. Depending on your food processor or hand grinder, cut them into pieces or not. Because, for some processors you don’t need to cut the veggies or fruits. Anyway juice them.

    Beetroot juice

    Beetroot pickle

    December 13th, 2009 § Comments Off on Beetroot pickle § permalink

    beetroot pickle

    • 4 medium beetroots
    • 1 cup water
    • 5-6 cloves garlic (chopped)
    • 4 T. cider vinegar or white vinegar
    • 1/2 t. salt

    Wash the beetroots and boil them in a casserole covered with water. Be careful don’t boil them very tender.  Test with a skewer. Easily peel the skin then slice how you like. Put aside its beautiful coloured boiled water.

    Put the sliced beetroots in a sterilized jar. Add the boiled deep-red water to cover the sliced beetroots. If you don’t have enough boiled water, add water to cover.  Then add chopped garlic and salt. Pour vinegar. It is important to use a good quality vinegar as it will contain the correct amount of acetic acid to preserve the beetroots. Close tight the lid of the jar and put it to the refrigerator.

    The beetroot pickle will be ready the next day and it stands for a month in the refrigerator.


    Beetroot cake

    December 11th, 2009 § Comments Off on Beetroot cake § permalink

    Beetroot cake

    Beetroot cake

    It is still in season for beetroot so,  discover a different taste  with this recipe. Like the carrot cake, beetroot keeps the cake moist and helps it last for days.

    It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid.

    • 2 eggs
    • 1 1/2 cup molasses(preferrable carob molasseskeçi boynuzu pekmezi in Turkish and ???????? ??? ???????? in Greek)
    • 3 t. vanilla extract
    • 2 cups grated beetroots
    • 1 cup walnut (finely chopped)
    • 1/4 cup extra virgin olive oil
    • 2 cups wholemeal flour
    • 3 t. baking powder

    Beat the eggs and molasses adding the vanilla extract. Beat until it is stiff. Add olive oil and continue to beat. Stir grated beetroots and chopped walnut.

    Sift together dry ingredients and add to the mixture, stirring after each addition. Lightly mix, using a rubber spatula.

    Pour into a greased and lightly floured cake pan. Bake in pre-heated 175° C oven for 35-40 minutes until an inserted skewer comes out clean.

    Dust the cake with icing sugar.

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