3 Delicious and Healthy Recipes with Beetroot

Prati nas i na društvenim mrežama!

1. Pickled beets

We all know about the sour beetroot. How to prepare beets and preserve their valuable ingredients at the same time? Try this recipe for pickling raw beats.

Ingredients:

• 2 beetroots
• 1 fresh chili pepper
• 1 cup of rice vinegar
• 1/4 cup of brown sugar
• 1 fresh laurel leaf
• 1/2 teaspoon of pepper
• salt

- Wash, peel and thinly slice beetroots. Put them in a jar.

- Boil vinegar, chopped chili, sugar, pepper and laurel leaf in a pot.

- Pour hot vinegar and spices over beetroot.

- Close the jar.

2. Spicy beetroot with garlic

This spicy beetroot can be spread on bread or served with other dishes. It is easy to prepare, but will not leave anyone indifferent!

Ingredients:

• 2 beetroots
• 3-4 cloves of garlic
• vegan mayonnaise (Omegol or other)
• salt

Preparation:

- Cook unpeeled beetroots in water with a little vinegar (to retain the color) until they become soft.

- Take them out of the water, let them cool, peel and grate them on a fine grater.

- Mix beetroots with crushed or grated garlic, mayonnaise and salt.

You can add to this salad grated cheese (70-100 g), crushed walnuts and/or raisins. Salad can be kept refrigerated for several days.

3. Rich Russian beet salad (vegetarian style)

It is absolutely impossible to imagine a Christmas table in Russia without this colorful salad. Preparing this salad requires a lot of time, which is why it is usually prepared only on special occasions. Fortunately, you can prepare it the day before Christmas and store it in the refrigerator.

Ingredients:

• beetroot - 1 kg
• carrots - 1 kg
• cheese or tofu - 500 g
• potato - 1 kg
• vegan mayonnaise

Preparation:

- Wash vegetables in cold water. Do not peel or cut them.

- Cook all vegetables in separate pots until they become soft (try it with a knife or fork).

- Leave vegetables to cool (vegetables can be cooked the day before and mixed into the salad the next day)

- Peel cooled vegetables with a knife.

- Grate each vegetable into separate bowls and divide into two parts.

- Grate cheese also into a separate bowl and divide it in half.

Take a large shallow plate. Now stack vegetables layer by layer, as follows:

• potato
• mayonnaise
• carrot
• mayonnaise
• cheese
• mayonnaise
• beetroot
• mayonnaise

Repeat one more time. The last layer of beetroot should be covered with mayonnaise and decorated with parsley (optional).

Note:

Cover the inner layers of salad with mayonnaise; otherwise the salad will be too greasy.

Instead of with mayonnaise you can make a sauce by mixing sour cream and yoghurt (in equal parts). Mix creme and yogurt, add salt, sugar, pepper, turmeric, asafoetida, black salt and other spices according to your taste.

Salad can be kept refrigerated for several days. You just need to cover it in order to prevent the drying of the top beetroot layer.

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