Beetroot is a nutritious and versatile vegetable, highly valued for its slightly sweet taste and intense coloration that enriches the dishes. Rich in vitamins, minerals, fiber and antioxidants, it contributes to health in various ways and can be easily included in the daily menu. In addition, it is a practical ingredient that adapts to different preparations, becoming a healthy and tasty option for those seeking to vary the diet.

Below, check out 6 practical and healthy recipes with beet!

Ingredients

• 1 cup of water
• 1 peeled and diced beet
• 500 g of sweet stroke
• 2 Eggs
• 1 tablespoon of oat milk
• Salt and ground black pepper to taste
• Coconut oil

Preparation mode

In a blender, beat the beet and water until a homogeneous consistency. Then strain and discard the bagasse. Reserve. In a container, put the Sweet Slipper and season with salt. Then moisten the sprinkle with beet juice until uniform. Sift and set aside.

Heat a skillet with coconut oil on medium heat. In a container, beat eggs with milk and season with salt and black pepper. Pour the mixture into the frying pan and reduce the fire. Cook, stirring constantly, until creamy.

Grease a skillet with coconut oil and bring to low heat to heat. Pour a portion of moistened flour until it covers the entire bottom of the pan. Cook until the tapioca deprives the bottom of the skillet. Then turn to brown the other side. Remove from heat, stuff with the scrambled egg and then serve.

Beetle

Ingredients

• 2 tablespoons of olive oil butter
• 1 peeled and chopped garlic clove
• 1 peeled and grated onion
• 1 peeled and grated beet
• Salt, ground black pepper and chopped green smell to taste
• 1 1/2 cup cassava flour tea

Preparation mode

In a pan, heat the olive oil over medium heat. Add the garlic and fry until golden brown. Add onion and beet and sauté for 5 minutes. Then season with salt and black pepper. Put the flour cassava and sauté for another 2 minutes. Remove from heat, add the green smell and mix. Serve next.

Beet bread

Ingredients

• 1 peeled and cooked beet
• 2 Eggs
• 2 tablespoons olive oil
• 1/2 cup of warm water
• 1 teaspoon of brown sugar
• 1 tsp of salt
• 1 cup of oatmeal tea
• 1/2 cup of tea of ​​flour almonds
• 1/2 cup of whole wheat flour tea
• 1 tablespoon of chia seeds
• 1 tablespoon of dry yeast
• Olive oil to grease

Preparation mode

In a container, mix warm water, brown sugar and biological yeast. Cover with a cloth and let stand until it forms a foam. In a blender, beat the beet with eggs and olive oil until smooth. In a container, mix the oatmeal and almond flour, chia seeds and salt. Add the beet and biological yeast mixture and stir until a damp mass.

Add the whole wheat flour and stir until the hands are unglued. Cover with a cloth and let stand for 1 hour and 30 minutes. Then, with a spoon, take small portions of pasta and shape in the shape of balls. Arrange in a greased pan with olive oil and bake preheated to 180 ° C until golden brown. Serve next.

Beet

Ingredients

• 3 eggs
• 2/3 cup coconut oil tea
• 2 beets cut into small pieces
• 1/2 cup of oat milk tea
• 1 cup of culinary sweetener tea
• 2 cups of tea oatmeal
• 1 cup almond flour
• 1 tablespoon of baking powder
• 1 teaspoon vanilla essence

Preparation mode

In a blender, beat eggs, coconut oil, beets, oat milk and culinary sweetener until smooth. Transfer to a container and add the flour, chemical yeast and vanilla essence. Mix until smooth and distribute in cupcake silicone cups. Bake in preheated oven at 180 ° C for 30 minutes. Remove from oven and wait for it to cool. Unmold and serve next.

Beetroot gnocchi

Ingredients

• 3 cups of peeled and cooked beets
• 1 1/2 cup rice flour tea
• 1 peeled and chopped onion
• 2 peeled and chopped garlic cloves
• Salt and olive oil to taste
• Cornstarch to sprinkle
• Cooking water
• Homemade tomato sauce to serve

Preparation mode

In a blender, beat the cooked beet until you get a puree. Reserve. In a pan, put the olive oil and bring to medium heat to heat. Add onion and garlic and sauté until golden brown. Add the beet and salt puree and mix. Reduce the fire and stir until it begins to boil and gradually add the rice flour, always stirring. When the puree reaches the point of a consistent mass, turn off the heat.

Transfer the dough to a container and refrigerate for 5 minutes. Meanwhile, fill a pan with water and bring to medium heat to boil. Sprinkle a smooth surface with cornstarch and Model the gnocchi. Then, with the help of a scum, pour the gnocchi into the pan with boiling water. Once they emerge, remove them and transfer to a pan with cold water for 2 minutes. Repeat the process with all the mass. Serve then with the tomato sauce.

Ingredients

• 3 Beet
• 150 g goat cheese
• 100 g of cashew chestnut
• 100 g de laminated hazelnuts
• 300 ml of water
• Salt, ground black pepper and olive oil to taste

Preparation mode

Peel the beets and, with the help of a spiral, cut in spaghetti shape. Reserve. In a blender, beat the hazelnuts until a crumbs. In a skillet over medium heat, heat half the cashew chestnut butter and brown the hazelnut crumbs. Turn off the heat and season with salt and black pepper. Reserve.

In a pan, heat the rest of the butter over medium heat and sauté the beet spaghetti for 2 minutes. Turn off the heat and set aside. In another pan, put the water and salt. Bring to medium heat until boiling and add the beet spaghetti. Cover and cook for 5 minutes. It pessaches and cook until the water dries. Add the goat cheese and stir to incorporate. Season with salt and black pepper. Turn off the heat and serve with the hazelnut crumbs.