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Baked pumpkin salad and beets

Baked pumpkin salad and beets

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Bake the pumpkin and beets for 40 minutes, then clean them and cut them into cubes.

Cut the lettuce leaves and hot peppers. I really like the combination of pumpkin jam and hot pepper, but if you're not a big fan you can give up peppers.

Sprinkle a little olive oil, season with salt and pepper to taste and that's about it.

In the end I sprinkled a few black sesame seeds.

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(5 points / total votes: 25)

Simona-Adina Hotea 5 years ago - 4 January 2013 11:24

Re: Tzatziki with beets

Gorgeous color and I'm sure it's delicious. For Sunday I planned baked chicken, I think it would be a good "companion".

tzianina 5 years ago - 4 January 2013 11:42

Re: Tzatziki with beets

Hi! And . "Happy Birthday!"
I follow you and I really like your recipes! Congratulations on what you do! But now I have a comment on what you call "tzatkiki." tell him how you want it but not like that. it has nothing to do with what is called and is, indeed, "tzatziki." Otherwise. everything is OK! A good day!

Ioana 5 years ago - 4 January 2013 13:58

Re: Tzatziki with beets

simona, goes very well with any meat made simple.

tzianina, the name has a deductive role. because this is the tzatziki recipe, but in which the cool cucumber is replaced with beets, I wanted readers to quickly make this connection and know exactly what can be combined with how to use it.

Georgeta 5 years ago - 4 January 2013 15:36

Re: Tzatziki with beets

A happy New Year with many joys, achievements and health!
Thanks for the recipes. They have inspired me many times.
Coincidentally, in the morning I baked some beets in the oven, so the recipe fell as best it could.

rockade 5 years ago - 4 January 2013 18:32

Re: Tzatziki with beets

When I saw how pink it was I thought it was dessert!
I also made a dietary version with skim yogurt and lean cottage cheese and it turned out very good!

florina 5 years ago - 4 January 2013 18:52

Re: Tzatziki with beets

looks great i will try it
as well as many other recipes
Thank you for inspiring me

Cristina 4 years ago - 4 January 2013 19:17

Re: Tzatziki with beets

Happy Birthday! Well you came back and you came back really well with a wonderful recipe, which no matter what it is called, wakes you up after the disease and degreases you, especially now after so many "crap". Be healthy you and yours and only joy!

Mihaela 4 years ago - January 4, 2013 10:37 PM

Re: Tzatziki with beets

HAPPY BIRTHDAY!! Welcome back! Your recipes are real sources of inspiration in the kitchen for those who are passionate about this art. Thank you for your ideas and to be healthy with your loved ones.

florina 4 years ago - 7 January 2013 08:22

Re: Tzatziki with beets

Happy Birthday! Congratulations for all the recipes!

Oprina Elena 4 years ago - 9 March 2013 16:36

Re: Tzatziki with beets

I also made the recipe, but with cooked beets, because I like it more than it boils. It turned out to be a delight!

mihaela iosip 4 years ago - 2 May 2013 13:07

Re: Tzatziki with beets

exactly what I needed! congratulations!

Cristina 4 years ago - November 8, 2013 19:37

Re: Tzatziki with beets

Now I tried this recipe, it's ffff good even though. I'm glad I found Oly yogurt 2% fat I didn't notice it's natural and not Greek Congratulations on a diverse, healthy and tasty way to serve beets

  • 1 kg of cooked or boiled beets
  • 2 peeled apples and cut into thin slices
  • 2-3 cloves of garlic cut into thin slices
  • 1 cup sliced ​​walnuts
  • the juice of a lemon
  • 4-5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • salt
  • freshly ground pepper
  1. Preheat the oven to 200 degrees.
  1. We wash the beet bulbs and rub them with a sponge to clean the soil and impurities very well. With a well-sharpened knife, make a few notches at the base of the beet bulbs and insert a few slices of garlic into them. Put the bulbs in a bowl, add 2 tablespoons of olive oil, oregano, salt and pepper and mix well.
  1. We tightly pack 2 bulbs in baking paper together with a little garlic and oil from the bowl. We wrap each package in aluminum foil and close it tightly at the ends. Place the packages in a tray and bake for about 50 minutes. The beet bulbs are ready when we feel them soft when pressed.
  1. We clean the apples, cut them into thin slices, sprinkle them with lemon juice so that they do not turn black.
  2. Cut the walnuts into suitable pieces and place them in a bowl.
  1. Remove the beet bulbs from the oven and open the packages. We keep the liquid that was left in each package to add it to the salad. Let the bulbs cool, peel them and cut them into slices.
  1. Place the beet slices and apple slices in the salad bowl, sprinkle the walnuts and the rest of the garlic slices, then add the liquid left in packages by the beet bulbs during baking, as well as the rest of the oil and lemon juice.

This salad can be served plain or as a garnish for fish or meat.

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The best biscuits I've made so far. I didn't think I would make some that I liked too. I had more beets and other plans. But as the plans are made to be changed (from this point of view I am quite malleable), I turned to cookies. When I made them, it was just me and the dwarf. I thought they would reach me without fail. They were so good that I sent them good ones too. As a result, after falling asleep in the evening, I did two more laps. Of course I changed the landing a bit. I made half of it with coconut oil, and the other half with carob and cinnamon.

250 gr of flour

1 teaspoon baking powder

60 gr of red beet puree & # 8211 about 5 tablespoons (I cut it into 1 cm slices, put it on baking paper, covered the whole tray with baking paper and left it in the oven at 180 degrees until the toothpick passed easily through it for about 30 minutes)

2 tablespoons oil (coconut oil / any vegetable oil)

1 tablespoon sugar (I raw cane sugar)

4 tablespoons raisins (hydrated 10 minutes chopped a little)

1 teaspoon of salt

1 teaspoon cinnamon (optional)

2 tablespoons carob (optional in this case I dropped 2 tablespoons of faience)

  • For slightly crispier biscuits, add a tablespoon of oil.
  • If the shell sticks when the balls form, I grease my hands with a little oil.

I mixed the egg, oil and sugar until they became like a cream (1-2 minutes). I added beets. Separately, I mixed flour, baking powder, salt and optional. I added flour over the mixture with red beets. I added the raisins. I formed balls that I placed on baking paper. I flattened them with a spoon and put them in the preheated oven at 180 degrees for 15-20 minutes.

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Late, productive variety that can be harvested up to frost.

It has vigorous growth and rich foliage.

The fruit is oval with a silvery-gray skin.

The flesh is thick, yellow-orange.

The envelope contains 4 g of seeds.

There are no customer reviews at this time.

Reference: SEMHAS04115

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Reference: SEMHAS04202

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Reference: SEMHAS06006

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Quinoa and beet salad

Quinoa beans contain proteins that are easier to digest than meat. In addition, they are an extraordinary source of calcium that is easier for the body to assimilate than calcium in milk. Quinoa is included in the category of superfoods, along with flax seeds, germs, millet, alfalfa, aloe vera, green barley, parsley, seaweed, stevia, sunflower, wild green-blue algae.

I will show you how to make a simple, healthy and tasty salad.

Ingredients for 4 people:

  • 200 gr quinoa
  • 4 pieces of beets
  • 200 gr feta cheese
  • arugula
  • 4 young carrots
  • 50 gr cashew nuts
  • extra virgin olive oil
  • salt and pepper

Turn the oven to 200 degrees C.

Peel a squash, grate it and slice it.

Put baking paper in an oven tray and place the beets. Salt, pepper and sprinkle with olive oil. Bake for about 30 minutes, depending on the size of the cubes.

After 20 minutes, add the peeled beets and carrots and cut into 2 lengthwise. They need a shorter cooking time.

Wash the quinoa very well in cold water, otherwise it will become bitter due to the protective layer. Boil one part quinoa with 2 parts water and boil for 15 minutes until it swells. Season with pepper and olive oil. No salt because the cheese is already salty.

After it has cooled, mix the quinoa with the feta and the cooked beetroot cubes.

Fry the cashews in a Teflon pan without oil.

Place the quinoa mixture with the feta and beets on a plate first, then a handful of fresh arugula. Follow the carrot and a few cashew nuts on top. Sprinkle with extra virgin olive oil and serve.

Beetroot, apple and carrot juice

We consume beets in salads, in dishes, but also in wonderful juices. The antioxidants present in beetroot juice neutralize these free radicals and help prevent wrinkles and fine lines. Today we will prepare a special drink to boost immunity: beetroot juice and ginger. TV cook Beetroot, apple and carrot juice. Chinese medicine uses a simple beetroot juice as a treatment for lung cancer, but also for many other diseases. 100% natural juice containing a selection of fruits and vegetables: oranges, apples, beets, carrots. Sediment formation is a natural feature of juice. You are looking for grapefruit natural juice.

Natural apple juice and beetroot, aRoma, 3L. Juice 3: beets, carrots, celery, ginger, bell peppers, lemon, spinach. Juice 5: apple, ginger, grapefruit, pumpkin, cinnamon. Apple juice, carrot and beetroot are a real miracle recipe for health, treating very serious ailments.

See also great recipes for Beetroot Salad, Beet Salad! A rainbow of fresh fruit and vegetable juices.

  • 4 large beets
  • 200g halloumi cheese
  • cooking spray with olive oil
  • 120g arugula
  • 2 large oranges, peeled and cut into pieces
  • 1/3 cup orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard

Preheat the oven to 180 ° C. Wash the beets and let them dry with water. Wrap in aluminum foil and place in a baking dish. Put in the oven for 30 minutes or until soft (then ready). Leave to cool.
In the meantime, we took care of the dressing room. Combine all ingredients in a jar with a lid and shake well. Next we cut halloumi into slices & # 8211 1 cm thick and sprinkle them with olive oil and we will pull them in the pan on each side & # 8211 2 minutes, until they turn brown. We transfer them on a plate lined with kitchen towels.

Peel a squash, grate it and cut it into quarters. Arrange on a plate the beets, arugula, oranges and halloumi cheese & # 8211 cover them with sauce and serve.

Have a craving for health!

Festive meal salad, regenerating and seasoned with strong antioxidant flavors.

INGREDIENTS (for 2 servings):
& # 8211 3 small slices of pumpkin
& # 8211 a little red beet
& # 8211 3-4 twigs of oregano
& # 8211 ocna salt, to taste
For dressing:
& # 8211 a teaspoon of ground cumin
& # 8211 a pinch of salt
& # 8211 a tablespoon of extra virgin olive oil
& # 8211 a lemon
& # 8211 a tablespoon of fresh oregano leaves

Cut the pumpkin slices into pieces, and the beets are washed, cleaned and cut into cubes, then spread on baking paper in the oven tray.

Put the tray in the hot oven and leave for about 20 minutes at about 125 degrees C, until they penetrate. Meanwhile, prepare the dressing, gathering in a bowl the ground cumin, olive oil, salt powder, lemon juice and well-washed and chopped oregano leaves.

Mix well for homogenization, and after removing the pumpkin and beets from the oven, place them in serving bowls, then season with dressing and fresh oregano sprigs.

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