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6 delicious vegan recipes with beets
Despite the fact that in wide use, we use not many recipes with beets, there are plenty of options for cooking delicious dishes from this useful vegetable.
Beetroot and Apple soup
• 2 medium size beets, peeled and diced
• 1 tablespoon olive oil
• sea salt and black pepper, to taste
• 5 sprigs of fresh thyme
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 Apple, peeled and diced
• 1 small potato (optional, for a more tender consistency)
• 400 ml of water or vegetable broth
• sea salt and black pepper, to taste
Preparation:
1. To cook the beets, season with olive oil, salt, pepper and thyme. Bake for 20-25 minutes at 200 degrees.
2. Fry the onions in olive oil in a medium size saucepan. Add the sliced apples. Fry a couple of minutes and add the beetroot, cooked potato (if using) and water.
3. Cook 7 minutes or more on low heat. Blend soup with a hand blender.
4. Serve, garnished with a spoon of soy yogurt, thyme leaves, or pine nuts.
Beet salad with arugula
1. Beets boil until cooked and clean. Avocado peel and seeds.
2. Vegetables cut into small pieces, add the arugula, celery and chopped green onions.
3. Season the salad, mix lemon juice, olive oil, salt and pepper, pour over the salad and sprinkle with sunflower seeds.
BEET LASAGNA
• 1.5 cups fresh cashews
• 1 tablespoon of chopped parsley
• 1 tablespoon chopped Basil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cloves of garlic
• 1 tablespoon olive or sesame oil
• salt, pepper — to taste
raw pesto
• 1 Cup of spinach
• 1/2 Cup chopped Basil
• 1 teaspoon of agave syrup
• 2 small garlic cloves
• 1/2 ripe avocado
• salt, pepper — to taste
Preparation:
1. To begin to make cheese — mix in a blender the cashews, juice, zest, oil and spices. Add herbs and whisk again on low speed.
Place it into a bowl and store in the refrigerator.
2. Slice beets thin slices, place in a deep bowl, add lemon juice, oil and spices. Leave to marinate for 20-30 minutes.
3. Make the pesto: peel Avocado and blend in a blender with the remaining ingredients. Place it into a bowl for convenience.
4. From the refrigerator, remove the "cheese". Cut the cucumbers into thin slices. Take a round shape, or a convenient container.
Spread lasagna layers: beets-cheese-pesto-cucumber-beetroot-cheese-pesto-beets, etc. The top layer put slices of cucumbers. Garnish with spinach and serve.
From this quantity of ingredients is obtained 4 small lasagna. The recipe for the cucumber you can substitute zucchini, but from the first climbing get more delicious.
Beet-blueberry smoothie(raw)
1. Beet and Apple peel, cut into small pieces and blend in a blender, puree, add the blueberries and lemon juice, again beat well.
2. Next, add the coconut water, syrup and beat again at low speed. Pour into glasses, adding ice cubes and some mint.
Beetroot pesto
1. Beets boil until tender. Cool, peel. Cut into small pieces.
2. In a blender, mix until smooth Basil, pistachios, garlic, salt, pepper, add the chopped beets(oil 2 tbsp.) and again mix well.
3. Put pesto in a jar and pour on top some olive oil (1 tbsp).
Store in the refrigerator.
Serve with pasta, spaghetti or risotto.
Beets baked in salt
• 4 — 6 small swell
• 2 to 2.5 kg of coarse salt
• 4 - 5 sprigs of rosemary
• vegetable (soybean) oil
Preparation:
1. Beets washed using the brush, dry it.
2. Salt mix with the chopped rosemary.
3. Pour part of mixture in the bottom of the form to completely cover it.
4. Spread the beets and add the remaining salt. The salt should completely cover the beets.
5. Sent in a preheated 180 degree oven for 1 hour 30 minutes. Then carefully digging out the beets.
Cut off top of baked beets, spread on a plate and put a piece of vegetable oil. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: /users/4
Beetroot and Apple soup
• 2 medium size beets, peeled and diced
• 1 tablespoon olive oil
• sea salt and black pepper, to taste
• 5 sprigs of fresh thyme
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 Apple, peeled and diced
• 1 small potato (optional, for a more tender consistency)
• 400 ml of water or vegetable broth
• sea salt and black pepper, to taste
Preparation:
1. To cook the beets, season with olive oil, salt, pepper and thyme. Bake for 20-25 minutes at 200 degrees.
2. Fry the onions in olive oil in a medium size saucepan. Add the sliced apples. Fry a couple of minutes and add the beetroot, cooked potato (if using) and water.
3. Cook 7 minutes or more on low heat. Blend soup with a hand blender.
4. Serve, garnished with a spoon of soy yogurt, thyme leaves, or pine nuts.
Beet salad with arugula
- Beet — 2 PCs.
- Celery — 1/2 stalk
- Cucumber — 1/2 PCs
- Green onions — 1/3 bunch
- Arugula — 1/2 bunch
- Olive oil — 2 tsp
- Lemon juice — 2 tsp
- Salt, pepper — to taste
- Avocado — 1 PC.
- Sunflower seeds sunflower peeled — 3 tbsp
1. Beets boil until cooked and clean. Avocado peel and seeds.
2. Vegetables cut into small pieces, add the arugula, celery and chopped green onions.
3. Season the salad, mix lemon juice, olive oil, salt and pepper, pour over the salad and sprinkle with sunflower seeds.
BEET LASAGNA
- 1 medium red beet
- 1 medium yellow beet
- 2 small or 1 large cucumber
- juice of 1 lemon
- 3 tablespoons olive or sesame oil
- salt, pepper — to taste
• 1.5 cups fresh cashews
• 1 tablespoon of chopped parsley
• 1 tablespoon chopped Basil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cloves of garlic
• 1 tablespoon olive or sesame oil
• salt, pepper — to taste
raw pesto
• 1 Cup of spinach
• 1/2 Cup chopped Basil
• 1 teaspoon of agave syrup
• 2 small garlic cloves
• 1/2 ripe avocado
• salt, pepper — to taste
Preparation:
1. To begin to make cheese — mix in a blender the cashews, juice, zest, oil and spices. Add herbs and whisk again on low speed.
Place it into a bowl and store in the refrigerator.
2. Slice beets thin slices, place in a deep bowl, add lemon juice, oil and spices. Leave to marinate for 20-30 minutes.
3. Make the pesto: peel Avocado and blend in a blender with the remaining ingredients. Place it into a bowl for convenience.
4. From the refrigerator, remove the "cheese". Cut the cucumbers into thin slices. Take a round shape, or a convenient container.
Spread lasagna layers: beets-cheese-pesto-cucumber-beetroot-cheese-pesto-beets, etc. The top layer put slices of cucumbers. Garnish with spinach and serve.
From this quantity of ingredients is obtained 4 small lasagna. The recipe for the cucumber you can substitute zucchini, but from the first climbing get more delicious.
Beet-blueberry smoothie(raw)
- Fresh beets — 1-2 PCs.
- Blueberries — 2 cups
- Apple — 1 PC.
- Coconut water — 1.5 cups
- Lemon juice — 1 tbsp
- Agave syrup — 1 tbsp
1. Beet and Apple peel, cut into small pieces and blend in a blender, puree, add the blueberries and lemon juice, again beat well.
2. Next, add the coconut water, syrup and beat again at low speed. Pour into glasses, adding ice cubes and some mint.
Beetroot pesto
- Beetroot — 1 kg.
- Fresh Basil — 1 small bunch
- Fresh pistachios — 1/2 Cup
- Garlic — 3 tooth
- Olive oil — 3 tbsp
- Salt, pepper — to taste
1. Beets boil until tender. Cool, peel. Cut into small pieces.
2. In a blender, mix until smooth Basil, pistachios, garlic, salt, pepper, add the chopped beets(oil 2 tbsp.) and again mix well.
3. Put pesto in a jar and pour on top some olive oil (1 tbsp).
Store in the refrigerator.
Serve with pasta, spaghetti or risotto.
Beets baked in salt
• 4 — 6 small swell
• 2 to 2.5 kg of coarse salt
• 4 - 5 sprigs of rosemary
• vegetable (soybean) oil
Preparation:
1. Beets washed using the brush, dry it.
2. Salt mix with the chopped rosemary.
3. Pour part of mixture in the bottom of the form to completely cover it.
4. Spread the beets and add the remaining salt. The salt should completely cover the beets.
5. Sent in a preheated 180 degree oven for 1 hour 30 minutes. Then carefully digging out the beets.
Cut off top of baked beets, spread on a plate and put a piece of vegetable oil. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: /users/4
