Beets can be used in to add color, variety and earthy flavor to your daily meals. They are also rich in folate and potassium, so they are worth including in your weekly shopping basket. I had some more beets from when I made Baba Marta salad, so I thought I would share a few more ideas.
I needed a recipe that was both beet friendly and had plenty of protein, so I decided to make
To make for 2, you need:
2 beets, peeled and steamed
2 hard boiled eggs
2 tbsp sour cream or cream cheese
dash black pepper
1 clove garlic
1 tsp olive oil
Cut the beets in two and cut the bottom of each half, so it can comfortably rest on a plate. Cut out the inside evenly and scoop with a spoon. Use the eggs, finely chopped and the sour cream, to make the stuffing mixture. Season with the salt and pepper. In a pan over medium heat, cook the sliced garlic and olive oil. When slightly golden, place the garlic on kitchen paper to soak up the fat and place the garlic on top of each stuffed beet. If you have yellow beets, it will suit the color of the eggs much better!
Then, Roland gave me the idea to try to make beet hummus.
This is my first attempt and I decided to go for a more fruity flavor.
To make it, you need:
1 beet root, medium, steamed and cut
1 cup chickpeas from a can
1 section orange
salt to taste
1 tbsp sour cream
Place all ingredients in a blender, blend until smooth and have with some oat crackers or rye bread.
Let me know if you made beet hummus using garlic and tahini, I am still planning on that version!