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Beetroot salad with Roquefort cheese

Beetroot salad with Roquefort cheese

Everything the body needs is found in beets.
Consumed in vinegar, fresh or baked, it is a nutritious superfood with many health benefits.
Vitamins A, C, B complex, sulfur, sodium, calcium, iron, iodine, potassium and antioxidants in beetroot help treat many ailments

  • 3 small boiled red beets - 500-600 gr
  • 80 g Roquefort cheese
  • 4 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 hard-boiled eggs
  • salt pepper
  • greenery

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Roquefort beet salad with Roquefort cheese:

Boil eggs for 10 minutes.

Prepare the vinaigrette sauce: mix the vinegar, mustard, salt and pepper.

Finally add the oil and rub well until you get a thin cream.

Cut beets, hard-boiled eggs and Roquefort cheese into cubes.

Put them in a bowl and add the vinaigrette sauce. Add salt, pepper and mix.

Refrigerate or serve immediately.

Before serving, add freshly chopped greens.


You can serve with eggplant salad spreads - recipe here

Good appetite !!!!!!!!!!!!

Tips sites

1

You can boil the beets before and leave them in the fridge overnight.


If you have fresh red beets, they are cleaned of leaves, washed and cleaned with a sponge. Then boil with a little salt for about 15-20 minutes with the peel, until the fork enters it easily. Boil the beets in water when it boils. After boiling, leave to cool. Another option would be to bake it in the oven for 20 minutes, it comes out much tastier.
If you don't want to boil beets anymore, in supermarkets you can find red beets already steamed, which can be the compromise solution.
Parsley is cleaned, washed and finely chopped.
Boiled beets are peeled and put through a large grater or chopped. Add balsamic vinegar, 2-3 tablespoons of olive oil, a pinch of salt and a pinch of pepper over the grated beets. Then squeeze the lemon juice over the beets and add half of the chopped parsley.
Stir gently, making sure the beets do not crumble, then place it on a plate. Sprinkle the remaining chopped parsley on top, then take the feta cheese and break it over the beets. If you want, you can cut it with a knife.
At the end, sprinkle everything with 1-2 tablespoons of olive oil.

The source of this recipe is the culinary blog Lumeabucatelor.ro.

Beetroot salad with feta cheese is served with steaks or grills.
It can also be served as such, because it is consistent and tasty.


Beetroot diet

Even if it doesn't seem like it, the beetroot diet can help you lose quite a few extra pounds. This vegetable also helps to purify the blood, being one of the most complex in the world today. Its strength in the fight against tumors is well known. It does not contain many calories and is very often used in diets.

You can consume it in various forms, raw or boiled, maybe even in the form of juices. Many choose to make it puree or soup and simply drink it. Also, many foods turn red if you add beets. This plant is very suitable in food because it does not lose its properties if it is prepared, well, I mean it does not lose many properties compared to other similar plants.

Well, the beetroot diet lasts a week, during which time you can lose even 5 kg. Thus, on day 1 you should eat toast with chicken breast, boiled rice, roasted beet salad, carrots, celery and parsley. On the second day try some sour milk and boiled corn, then grilled beef with beetroot salad, beetroot soup. Day 3 starts with a filling of mushrooms, tomatoes, olives, 100g hazelnuts, pickle salad with beets and cauliflower.

Day 4 starts with boiled rice with sweet milk, honey, sauteed carrots with peas, potato soup and beets. Day 5 100g telemea cheese, toast with jam, baked vegetables, beetroot salad. Day 6 starts with cheese with a red beet salad two apples, 200g grilled chicken, rice soup with vegetables and on the 7th bet on a senvis with wholemeal bread containing 2 tomatoes, grilled mushrooms over marinated with red pepper and thyme, pickled lettuce salad.


Beetroot salad

This salad was originally made for us, but I realized that it works great on the baby menu. I introduced red beets in Sofia's diet since I was 8 months old, in combination with other vegetables transformed into puree. So I was sure he would like this salad too, and I wasn't wrong at all. I made the salad in a larger quantity, I took it separately for Sofia, and the one for us was salted and peppered (I served it with a beef steak)

  • a red beet not too big
  • a Greek yogurt
  • 2-3 cloves of garlic (according to taste depending on the size of the beets)
  • a tablespoon of olive oil

I boiled the beets in their skins. I peeled it and cut it with the help of the robot into thicker strips, but it can also be used on a large grater. I put the garlic on the small grater, which I mixed with the yogurt and the olive oil. I added the sauce thus formed over the beetroot and I mixed well to homogenize the ingredients. The salad is left to cool for a few hours to blend the tastes. It is very good served with chicken, turkey, beef or even fish. Beets can be cut no matter how small the baby prefers, I chose this option because Sofia is at the stage when she wants to eat alone, with a glove.


Beetroot salad

I made this salad initially for us, but I realized that it works great on the baby menu. I introduced red beets in Sofia's diet since I was 8 months old, in combination with other vegetables transformed into puree. So I was sure he would like this salad too, and I wasn't wrong at all. I made the salad in a larger quantity, I took it separately for Sofia, and the one for us was salty and peppery (I served it with a beef steak)

  • a red beet not too big
  • a Greek yogurt
  • 2-3 cloves of garlic (according to taste depending on the size of the beets)
  • a tablespoon of olive oil

I boiled the beets in their skins. I peeled it and cut it with the help of the robot into thicker strips, but it can also be used on a large grater. I put the garlic on the small grater, which I mixed with the yogurt and the olive oil. I added the sauce thus formed over the beetroot and I mixed well to homogenize the ingredients. The salad is left to cool for a few hours to blend the tastes. It is very good served with chicken, turkey, beef or even fish. Beets can be cut no matter how small the baby prefers, I chose this option because Sofia is at the stage when she wants to eat alone, with a glove.


Beetroot salad

A faithful reader of this blog asked me, some time ago, to post it beetroot salad recipe. I told him that it is a very simple recipe, easy to make and that it does not require much explanation. The girl, however, insisted (politely). He told me that he would like to see the recipe with pictures, because he has never done it before. In the house where he grew up there was no beet salad, he has tasted this salad since he came to Timisoara and he likes it very much. And look, that's how it turned out that about two or three days ago my in-laws gave me some freshly uprooted beets. I immediately remembered the girl who had written to me and her very nice message. Today, therefore, I add my beetroot salad recipe to the blog's cookbook.


Method of preparation

A perfect salad for a cool spring start. It is a tasty and filling salad.

We wash the lettuce and valerian very well in cold water so that no traces of sand remain. I usually wash them under running water, then let them sit in a bowl of cold water for 10-15 minutes. Let them dry, if you have a salad dryer it is perfect, if not in a strainer.
Place the salad and valerian in a larger bowl. Cut the pepper into the shape you want. Diced beets, diced eggs and diced tofu (replace tofu with your favorite cheese).
When everything is ready we make the dressing: I put all the ingredients in a jar with a lid. I put the lid on and stirred well until they were homogeneous.
Put the pepper and pieces of beetroot over the salad and pour half of the dressing. Stir a few times and then put quartered eggs and diced tofu.
Serve as such or as a salad next to a grill.

Alexandra's salad

Put the bacon slices on the grill, to make them a little crispy, then cut a slice into 2-3 pieces

Rice salad with surimi

- boil the rice & icircn water with salt and a little oil after boiling, & icircl cool


Beet, it will be washed and boiled with the peel in a pot of boiling water, for approx. 20 minutes (if they are smaller) and approx 30-35 minutes ( if they are larger, until the tip of the fork enters them easily).

After boiling, Beet it will be removed from the pot with the help of a hole foamer and put to cool in a strainer.

Because, being a salad which will be served immediately, on a plate prepared in advance, will be placed lettuce leaves, washed, drained and broken by hand, Beet, peeled with a sharp knife, cut into thin slices, small cubes or grated on a large grater (preferably), Cheese Fairy, broken into small pieces, cherry tomatoes cut in half and pear cut into thin slices.

Beetroot salad, will be sprayed with a dressing obtained from a mixture of: olive oil, pepper, salt, melted bee honey and lemon juice (mixed in a bowl with a fork), then decorated for appearance and taste with walnuts.

For a Breakfast consistently, before leaving for work, or as a snack at work, is a very suitable salad, healthy and full of vitamins.


Beetroot Terrine with Goat Cheese

This is the period when winter shakes hands with spring, the last remnants of the culinary winter are prepared and the greens are emptied, the refrigerators are emptied and there is room for the young sprouts of spring.

I said "uuuuuuuuuuuuu last shout at beets" - so I bought I think the last beets and horseradish roots from the silo!

I made a lot of dishes out of them: a lot of Christ's salty sorbetto - in the summer it will be the refreshing delight that will accompany steaks and grills, (great will be the surprise, I guarantee, I think such a thing at picnics never, so thank you Crista) granitta of beets, apples, cherries and honey, traditional beet salad with horseradish and.

Beetroot terrine with goat cheese

I baked a medium beet - this lasts, so in the meantime - I rubbed the goat cheese with sour cream and cumin seeds crushed in the mortar at the end I put a few green onion tails (preferably chives - who has.) And a little grated lemon peel.

After 2 hours, the beets are ready, I took them out of the oven, left them to cool a bit and cleaned them of the skin, sliced ​​them on my already famous mandolin and went to construction.

In a round shape (improvised by me to fit the beet slices - you will surely have shapes of all kinds and sizes.), I spread food foil, I made the base from 2 slices of beets with the largest diameter, I covered the walls of the shape with the smaller slices of beets, then a generous layer of cheese, a layer of horseradish and the last layer, another 2 large slices of beets.

I closed the composition with foil and kept it in the fridge until the next day. I undressed her bare skin and started to decorate it - I kept 2 tablespoons of cream cheese without onion, cumin and lemon peel, which I mixed with the juice left by the beets while slicing it I got a pink cream (I don't like the color pink, but that's it. the kitchen also requires sacrifices) I could mix some spinach leaves in the cheese, but I leave that to you - I was lazy.

this terrine is beautiful and tasty on top - no less deceptive, it looks like a chocolate cake. (No ideas.)


Roquefort beet salad with cheese - Recipes

Everything the body needs is found in beets.
Consumed in vinegar, fresh or baked, it is a nutritious superfood with many health benefits.
Vitamins A, C, B complex, sulfur, sodium, calcium, iron, iodine, potassium and antioxidants in beetroot help treat many ailments
Beetroot is one of the most complex foods, scientifically proven to fight cancer and other diseases.
Beetroot can be eaten in various forms, either we can squeeze it and drink the juice, or we eat it raw in the form of salad or boiled, or in soup or puree, or in the oven.
A lot of food can get color, flavor and extra vitamins by simply adding beets.

I suggest 2 quick salads with boiled beets.
You can boil the beets before and leave them in the fridge overnight.