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Beetroot rice

Beetroot rice

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If you like rice, I invite you to a portion…

  • 125g rice
  • 1 teaspoon olive oil
  • 1 boiled beetroot
  • 1 boiled carrot
  • Curry
  • Salt
  • Pepper

Servings: -

Preparation time: less than 30 minutes


Wash the rice and boil it with a pinch of salt, a pinch of pepper and 1 teaspoon of oil. Put on the small grater, 1/3 of the boiled and cooled beets and ½ of the boiled and cooled carrot.

When the rice is cooked, divide it in two, half remains white and half put a little curry. We take a shape or two smaller and assemble as follows: the first layer, white rice, then beets and over it, yellow rice (curry). Let cool for about 30 minutes.

On a plate, turn the rice over and remove the shape, then garnish with carrots and beets according to everyone's imagination.

It is served simply or as a side dish.

Good appetite!

7 autumn recipes with beetroot

A Cinderella among vegetables, beetroot is set aside and avoided by many people because it seems difficult to cook. As intimidating as this reddish root is, you should know that it adds taste, flavor and color to many dishes. Try it in 7 delicious recipes.

Cooking a beetroot can be intimidating, especially since it takes a long time to bake or boil to become soft enough. Then, everyone knows that beetroot leaves indelible stains on clothes or even on dishes and choppers.

Don't be fooled by these aspects alone. Beetroot is an incredibly tasty vegetable if you know how to put it in the right combinations. And besides the beetroot salad with horseradish and vinegar, you can try it in other recipes, including one for cakes.

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RECIPE OF THE DAY: Rice beet meal

M & acircncare of rice with beets

A fasting recipe with vegetables.




2 pieces baked (or boiled) beets
1 onion
50 ml oil
1 cup rice
3 cups of hot water
3 slices of lemon
pepper and salt to taste

Method of preparation:

Cut the beets into cubes. Wash the rice and let it soak for a few minutes.

Put the oil in a hot pan and add the finely chopped onion. Heat the onion until it becomes glassy, ​​add the rice, water and let it simmer for 10 minutes.

Add the beets, lemon slices and continue cooking until you get a pilaf-like food.

When ready, season with salt and pepper and simmer for about 1 minute.

  • 400 g chickpeas (canned)
  • 2 tablespoons canned juice
  • 2 tablespoons olive oil
  • 2 small pieces of boiled beets (vacuumed)
  • 1 tablespoon tahini (sesame paste)
  • 2 cloves of garlic
  • juice of half a lemon
  • salt
  • For decoration
  • a few chickpeas
  • half a teaspoon of cumin
  • olive oil
  • parsley leaves
  • boiled carrot rose (optional)


1. Clean the beets, rub them with a little salt and wrap them in aluminum foil, then put them in the oven for about 30 minutes, at 200 degrees.
2. When you can penetrate the beets with a fork, remove it from the foil and let it cool completely.
3. Cut the beets into cubes and put them in sterilized jars. Place in jars, among the pieces of beets, and horseradish sticks, cut lengthwise.
4. Meanwhile, prepare the mill, boiling 1 L of water with 1 L of vinegar, pepper, salt and sugar.
5. Pour the boiling mill over the beets in jars placed on a metal tray and put the lid immediately after.
6. Turn the jars over on the lid and let them cool until the next day, before moving them to the pantry for the winter.


The cake of Saint Mary must always be very special because the great celebration of the family - MOTHER, always deserves an exceptional anniversary with family and friends.

Thinking about her health and a wonderful bouquet of red roses, I was inspired quite quickly and decided to surprise her with a Red Velvet beetroot cake with cream cheese and roses made by me without much skill. .

It has a special taste and I recommend you not to hesitate to use red beets for this dessert, which has a special sweetness and naturally colors the moist and very consistent top that we have prepared.


  • 150 gr. butter
  • 100 gr. sweetener
  • 2 eggs
  • 300 gr. flour
  • a pinch of salt
  • 300 gr. Beet
  • 200 ml. buttermilk
  • ½ teaspoon baking soda
  • 1 teaspoon vinegar
  • 2 teaspoons baking powder
  • 1 vanilla pod
  • 1 tablespoon cocoa
  • 1 teaspoon red dye
  • 200 gr. cheese cream
  • 250 gr. mascarpone
  • 400 ml whipped cream
  • 80 gr. vanilla flavored powdered sugar
  • 10 gr. gelatine
  • 2 tablespoons lemon juice
  • lemon essence
  • 50 gr. butter

For starters I will mix the soft butter very well then I add the sweetener and continue beating them until I get a fine and light foam.

I am going to break the eggs and put them one by one in the butter cream, stirring continuously until they are completely homogenous.

Prepare the dry ingredients and sift them separately in a bowl & # 8211 flour, cocoa, baking powder and salt.

I sprinkle with lemon juice the beetroot mashed quite finely with the help of the food processor, I extinguish the baking soda with a drop of vinegar, and I add them in the composition of alternative butter with flour and whipped milk.

At the end I added the seeds from a vanilla pod and a teaspoon of dye to get a brighter red color somewhat attenuated by the cocoa powder initially added.

Divide the mixture into two stainless steel trays greased with butter and lined with baking paper, then bake for 35-40 minutes at 180 ° C.

I leave them to cool and prepare a tray with a detachable bottom that I cover with plastic wrap for final assembly.

For the cream, remove the butter, cream cheese and a box of mascarpone from the cold in advance.

I mix them together with the powdered sugar, I add 200 ml. cold cream for whipped cream for a few seconds, and at the end I pour a little lemon essence, lemon juice and melted gelatin a little in the microwave after I hydrated it for five minutes in 2-3 tablespoons of cold water.

Over the first cake top that I placed in the tray, I put three quarters of the cream, I place the second top by pressing it lightly and I even out the surface on top with the difference of the remaining cream.

After an hour in the fridge, I add another layer of whipped cream (a little too much & # 8211 almost to be cut permanently) and let it cool again.

It took a while for the part I loved the most - shaping the roses from sugar paste, but the modest result was overly appreciated by all the guests and fully complemented the delicate, fine and cool taste of my mother's cake that I always wish for. especially on this occasion to be with us always, to be healthy and to have in life many joys and peace of mind.

Beetroot rice

for 2 servings, 200g Basmati rice (or from the one with the long grain, even if the package does not say Basmati), 2 pieces of medium-sized red beets, or a larger piece, an onion, green squash as much as possible or 2 smaller), 2 cups water, 2 teaspoons vegetable or vegetable soup, 2 tablespoons oil

Difficulty: low | Time: 25 min

Method of preparation

Rice food with beetroot

Start with beets, which you boil or bake in the oven. I chose the boiled version: beets

Beetroot rice

Wash the rice and boil it with a pinch of salt, a pinch of pepper and 1 teaspoon of oil. We put on the grater

How many calories does beetroot have

If you are on a diet and are looking for the healthiest foods that do not harm your figure, include beets in your diet. A serving of 100 grams of beets contains only 43 calories.

Therefore, you can eat beets without worrying about calories. In addition, this vegetable is ideal in the diet and due to its rich content water, fiber (2-3 grams per gram) and protein, which helps you stop feeling so acute and save you from many digestive problems, but not only.

Also, beets have a moderate glycemic index, so you don't have to worry about your blood glucose level.

Baked beetroot risotto

However, today we will not present a classic recipe, but a risotto with baked beets, very fragrant and rich in nutrients.


  • 500 g beets
  • 2 tablespoons olive oil
  • 1 cube of butter
  • 1 finely chopped onion
  • 1 clove of garlic, chopped
  • 250 g rice risotto
  • 150 ml white wine
  • 700 ml vegetable soup
  • 1 hand of grated Parmesan cheese
  • 4 tablespoons sour cream
  • chopped dill

Method of preparation

Preheat the oven to 180 degrees C.

Clean the beets using kitchen gloves and cut them into large slices. Place the beet slices on baking paper, sprinkle with olive oil and place in the oven for about 1 hour or until the slices are soft.

During this time, heat the olive oil together with the butter in a pot and add the onion together with the garlic. Cook over low heat for about 3-5 minutes, until the onion becomes translucent.

Add the rice so that it is well covered with butter and oil. Pour in the white wine and simmer for 5 minutes. Add the hot vegetable broth and place the dish in the oven.

Bake for about 15 minutes or until the rice is soft.

Remove the beets from the oven and keep 1/4 of the quantity in large pieces, and pass the rest to the blender to obtain the texture of a puree.

Mix the beet puree with the Parmesan cheese and incorporate it into the risotto.

Serve with cream, chopped dill and extra Parmesan cheese of your choice.

Did you like the beetroot risotto recipe? Also try: Risotto with smoked salmon


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