Côté Table, la Betterave, Beetroot

Aujourd’hui, avec Côté Table, la Betterave, Beetroot, laissez le pourpre régner pendant la pleine saison de la Betterave. Bien manger et se sentir bien. Ses racines colorées sont riches en acide folique, ce qui favorise un bon système immunitaire.

Mangez des légumes verts ! Les feuilles de betterave sont riches en potassium et en vitamine A. Alors, faites-les cuire comme vous le feriez avec des épinards ou des blettes et vous vous sentirez encore plus fort pour attaquer la saison hivernale.

Épluché, tranché ou râpé et assaisonné de vinaigre, d’eau et d’un peu de raifort, vous avez un plat plein d’énergie. La chair est savoureuse et de forte couleur rouge. Cela est dû à un pigment, la bêta-cyanine. Mon choix est d’opter pour ce Velouté de Betterave et Poire, que vous pouvez boire même le matin.

Déjeunez ensuite avec ce Flan à la Betterave accompagné d’une viande de votre choix. Enfin, n’oublions pas ces délicieux Paillassons à la Betterave à manger tout seul ou en accompagnement également, pour un petit dîner familial…

 

CôtéTable, La Betterave, Beetroot

 

Today, with Côté Table, la Betterave, Beetroot, let purple reign in your kitchen while the sweet beet is in peak season. Eat well and feel great. These colourful roots, rich in folic acid, and a source a healthy immune system, will help you achieve this.

Eat your greens ! Beetroot leaves are rich in potassium and vitamin A. So, cook them as you would spinach or chard and you will feel even stronger when attacking the winter season.

Peeled, sliced, ​​or shredded and seasoned with vinegar, water and a bit of horseradish you have a dish full of energy. The flesh is tasty and has a strong red tint to it. This is due to a pigment, the Beta-cyanin.

My choice is to opt for a Beetroot with Pear Soup, which you can even drink in the morning! Then have lunch with this Beetroot Flan accompanied by any meat of your choice. Not to forget these delicious Beetroot Fritters, which are enhanced by the kick of some horseradish, and an ideal dish for both a family dinner and a one-person meal…

Beetroot Fritters

These Beetroot Fritters with horseradish cream and spinach have a subtle, earthy flavour and that you can enhance by the warmth of the cumin and the kick of the horseradish.

Beetroot Fritters

First, here is the list of the different ingredients you will need to make the Beetroot Fritters that serves 2

  • 2 raw beetroots, about 100 g each
  • 4 Tbsp Greek style yogurt
  • 1 tbsp horseradish
  • 1/2 tsp ground cumin
  • 2 Tbsp chopped dill
  • 4 Tbsp plain flour
  • 2 large beaten eggs
  • 2 Tbsp olive oil
  • 120 g pack baby spinach

Now, here are the few steps you will need to follow to make the Beetroot Fritters with a prepping time of 15 minutes and a cooking time of 10 minutes

Grate the Beetroots. For that wear rubber gloves if possible. Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.

Beetroot

Mix together the yogurt and horseradish, season.

Put the cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well. Then, stir in the beaten eggs. Heat the olive oil in a large frying pan and drop 6 spoonfuls of the mixture into the pan. Cook in batches, if needed.

Beetroot Fritters-2

Fry for 3 to 4 minutes on each side, then drain on kitchen paper. Put the spinach leaves in a bowl and toss through the dressing with some roughly chopped walnuts if you like.

Divide the fritters and salad between plates, scatter with dill and serve with the horseradish cream.

You may also like  Beetroot with Pear Soup  and/or  Beetroot Flan

 

Small Aubergine Balls

The Small Aubergine Balls are one of the many recipes to sublimate Aubergines.The  Aubergine loves to finish in ratatouille with tomatoes and zucchini, but can be the star of your menu, like here !

Here is the list of the different ingredients you will need to prepare the Small Aubergine Balls that serves 4 

  • 1 large Aubergine
  • 3 tablespoons olive oil
  • 1 egg
  • 2 garlic cloves in brine
  • 100 g Feta
  • 75 g bread crumbs soaked in milk
  • 2 tablespoons flour
  • 1 Greek yoghurt
  • 2 tablespoons cumin seeds

Now here are the few steps you will have to follow to make the small Aubergine Balls with a preparation of 20 minutes and a cooking time of 5 to 10 minutes depending on the temperature of your oil.

Cut the eggplant in very small dices. Fry the diced eggplant In the olive oil. Mix well. Add to the mixture the egg, the chopped garlic, 100 g Feta and the bread crumbs, soaked. Mix again until a homogeneous mixture.

Make small balls, then roll them in the flour and fry them. Put your little Aubergine balls on a paper towel.

Serve immediately with a yogurt sauce seasoned with cumin seeds. It is delicious