Food & Wine

Posts tagged “beetroot

Beetroot pickled eggs

A trick to getting your kids to eat eggs? Beetroot colored pickled eggs is the perfect solution. Beautiful and full of proteins. Easy, tasty, cheap & kid friendly. Try these pickled eggs in a green salad or alone such an appetizer and enjoy a happy Easter!1-CARNE73

  • 6 hard cooked eggs, peeled
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 cup beetroot juice
  1. Place eggs in saucepan, cover with water. Bring to boil for 12 min. Lift into a bowl of cold water and cool. Peel and put into a sterilised jar.
  2. In a small saucepan, bring the sugar, vinegar and beet juice to a boil.
  3. Pour liquid over eggs in the jar. Seal well & cool.
  4. Refrigerate for at least 24 hours before serving.

 

 

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Beetroot croquettes- Kροκετες παντζαρι- Croquettes di barbabietola

If your kids don’eat enough veggies , try with this colorfull recipe ! Rich in acid folic , vit A , B, C , calcium, iron, manganese,  potassium ,  copper , magnesium , fiber , proteins

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Ingredients for 10 croquettes :

1 cooked beetroot – 300gr feta (cheese made in Greece  from a mixture of sheep and goat’s milk)

2 eggs – gluten free breadcrumb

Method:

In a large bowl mash up the beetroot & feta using a fork or an immersion blender.

Add 1 or 2 tbsp breadcrumb  until mixture is solid. Roll it into balls and place onto a  plate. Refrigerate for 20- 30 min  to firm up.

 Then dip them,  first in beaten eggs and then into breadcrumbs.
Repeat this procedure one more time until well coated
Deep fry into hot oil (180 ° C /350° F) until golden.
Drain on kitchen paper. Serve the croquettes on a bed of fresh green salad.
Delicious , colorfull , healthy gift from nature rich in folic acid.

 

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Purple soup

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Beetroot & purple carrots velvety soup with goat cheese

Ingredients for 6 serves:

  • 3 beetroot chopped into small pieces
  • 3 purple carrots
  • 1 medium onion
  • olive oil
  • 1 lt chicken or beef stock
  • fresh goat cheese
  • salt & pepper

Method: Peel and chop onion, carrots and beetroots.

Heat the oil in a saucepan over medium – high heat. Add the onion & carrots , cook for 5′ or until onion is tender.

Add the beetroots and cook for 10′.

Add the chicken stock and bring to the boil partially covered for about 1 hour or until beetroot is tender. Season with salt and pepper

Trasfer the vegetables to a blender and process until smooth

Ladle soup into bowls and serve topped with goat cheese or feta . Sprinkle with chopped herbs (parsley , chives)

Purple foods are good for your heart , liver , kidneys , stomach , and immune system. 

 Darker the food, the higher the antioxidant level. Enjoy purple soup!
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