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Beetroot cake

Beetroot cake

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Beet puree is obtained from 3 pieces of medium-sized beets, about 1 kg, washed, boiled or baked, then peeled and blended.

In a bowl, mix the eggs well with a pinch of salt, sugar, oil a little, after a fluffy and whitish cream has resulted, add the flavors, the cold puree, and after homogenization, the flour mixed with cocoa, baking powder, baking soda and sifted.

At the end, add the chocolate, cut into cubes, the chopped walnut kernels and the raisins or whatever other filling you want.

Pour into a tray with baking paper and bake for 30-40 minutes and after it has cooled, dust with sugar, cut and serve.

A delight!

Recipe Iuliana Scarlat: Whoopie pie with beets and mint

Chef Florin and Chef Catalin had only words of praise, after tasting the cake: "Great", "incredible", they characterized it.

Peel the beets, cut them into cubes and bake / steam them. Meanwhile, mix 120g butter with 200 g sugar and beat with the mixer until they froth over, add the two eggs one by one, stirring constantly. Separately mix all the dry ingredients: flour-200-250g depending on how soft the beet puree, cocoa-15g, baking soda, nutmeg, cinnamon, cardamom, salt. If the beets have been boiled / baked, pass them and put them in forced cooling.

Until the beets cool, make a cream: mix 80g butter with 100g cheese, powdered sugar, mint syrup and mint essence to taste, until it becomes a fine and homogeneous paste. It's getting cold. When the beet puree has cooled, mix it with butter / eggs / sugar and mix well. Remove the mixer and gradually add the dry mixed ingredients until smooth without mixing too much. Add the baking powder quenched with a few drops of lemon juice.

Turn on the oven at 180 degrees. They are placed on baking paper with the help of posh or the bag in round shapes with a diameter of about 5 cm. Bake for 10-12 minutes. Remove from the oven and combine two with the cream already hardened from the refrigerator. Put in the freezer for a few minutes until completely cooled. Remove and arrange on a plate.

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Foods introduced this week: figs and cherries. Monday, August 8 Breakfast: Fruit. Lunch: Salmon meatballs. Snack: Banana and fresh figs. She wasn't too excited about figs. In fact, if he has a choice between banana and any other fruit, he will choose banana without any hesitation. I'll see if they want it [& hellip] Read more & # 8230

September 7, 2016 by admin | 7 Comments The two of us and the baby, Recipes

Top 3 simple recipes based on beets

Beet soup recipe

Ingredients for beet soup:

  • 2 boiled beets
  • 1 clove garlic
  • 4 tablespoons sour cream
  • 2 tablespoons lemon juice
  • coriander or parsley
  • salt
  • pepper.

Beetroot soup

Method of preparation:

Cut the beets and mix with the cream. Add garlic and lemon juice, salt and pepper. Add a little coriander or chopped parsley and let cool for 90 minutes. The rest of the greens are used when serving. Beetroot soup is served hot.

Beet hummus recipe

Ingredients for beet hummus:

  • 2 medium pieces of beets
  • 400 g boiled chickpeas
  • 1/2 teaspoon salt
  • 3 tablespoons tahini
  • 2 cloves of garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary or cumin (optional).

Hummus with beets and feta cheese

Method of preparation:

Wash the beets well and bake them, covered with baking paper or aluminum foil, for 45 minutes. If when you prick it with a toothpick it enters easily, it means that it is ready. Remove from the oven and leave to cool for 5-10 minutes.
While it cools, prepare the hummus. Combine all ingredients in a blender (except for the olive oil, which you add only at the end, gradually).
When the beets have cooled, clean them, cut them into small pieces and pass them in a blender, until they are completely soft. Add it over the hummus made earlier and you have prepared the tastiest hummus with beets!

Beetroot salad with fish recipe

Ingredients for beet salad:

  • 1 large or 2 smaller beets
  • 6 sour cucumbers
  • 1 red onion
  • 400 g marinated fish
  • 3 potatoes
  • salt
  • pepper
  • 2 tablespoons oil
  • apple cider vinegar or spices.

Method of preparation:

Wash the beets and put them to boil or bake. The salad will be delicious with boiled beets and baked beets. If you put boiled beets, then add a teaspoon of salt to the water. Salt helps it boil faster. The same is done with potatoes. Wash well and boil in salted water and cover with a lid. If you do not have a marinated fish, then you can use a frozen fish in the recipe, defrost it and fry it or prepare it in the oven.
After the potatoes and beets have boiled, leave to cool slightly, clean and cut into cubes. Put in a bowl and mix with the fish, scallions and sliced ​​cucumbers. Beet salad with fish is seasoned with salt and pepper, seasoned to taste with apple cider vinegar.

Here are some of the benefits of beets:

Fights anemia. Due to its rich content of iron, magnesium and vitamin B6, it stimulates the formation of red blood cells. It is recommended to eat 150 grams of raw red beets once every two to three days for a month.

Fighting diabetes. Eating beets has diuretic effects, stabilizes blood sugar and prevents cardiovascular complications of diabetes.

Prevents the progression of chronic hepatitis to cirrhosis or liver cancer.

Beetroot juice protects liver cells, helps them regenerate and stimulates them to function normally.

It treats and prevents various forms of cancerous tumors. Beetroot contains enzymes and substances with antitumor properties. Consumed regularly, it prevents and treats leukemia, lung, colon, rectal and gastric cancer due to the fact that it is rich in antioxidants.

Prevents hyperacid gastritis, and the pain can be relieved by ingesting a juice prepared from 100 ml of beetroot juice combined with 100 ml of raw potato juice and 500 ml of carrot juice.

Treats high blood pressure. Half a glass of beets a day lowers blood pressure by about 20 percent of its original value.

As side effects of the consumption of red beets, in some people the urine acquires a red color, & icircnsă does not show any disease.

Excessive consumption of beetroot juice (over 400 ml) can cause temporary paralysis of the vocal cords or nausea.

  • 150 g boiled beets
  • 1 tablespoon olive oil
  • 2 eggs
  • 40 g flour
  • 1/2 teaspoon baking powder
  • salt pepper

We serve the warm pancakes with sour cream sauce. Delicious, good appetite!

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When do we add beetroot to babies?

Beetroot is introduced in the baby's menu after the age of 8 months and can be expected up to 10, because it naturally contains more nitrates than other vegetables. Until the age of 1 year, it is recommended that beets be eaten from time to time, maybe even once a week. However, if your baby is suffering from gastroesophageal reflux then it is a good idea to ask your pediatrician before introducing beets to your diet.

Everything you need to know about a balanced diet in diversification, what to start with and what signals to pay attention to to detect possible food allergies, you can read in detail in the "Baby Book", a complete guide to the first years. The author, Dr. William Sears, is the most respected pediatrician in the United States.

Cabbage salad with beets and carrots

Also follow the photo gallery with recipes based on beets to. You can eat it raw, baked, steamed and pickled. Beetroot - benefits and recipes with beets. Also, belts with raw red beets contain no more than 100 - 150 g of beets.

This way you get a raw beet salad that you can eat with any food. You need grated beets, parsley. Ordinary vegetable nowadays, beetroot has a glorious past. In folk medicine we find many recipes for regulating blood pressure. Very tasty and full of vitamins and minerals. Besides cabbage, carrots and beets & # 8211 yes, yes, all raw! Wow, all is ok for me yes raw beetroot I did not eat but precisely one. You need the following ingredients: 2 cups boiled chickpeas, 1 medium raw beetroot, 3-4 cloves of garlic. A blog with culinary recipes, simple recipes and available to anyone, quick recipes.

Raw beetroot and horseradish salad & # 8211 recipe and benefits. One of the most sought after is the raw horseradish beet salad with horseradish. Grandma also made raw beetroot juice. Rating: 4.6 & # 8211 5 votes & # 8211 1 hour 10 min.

How to make the best raw beetroot salad & # 8211 BZI.


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 do not 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.

I 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.

Video: BeetRoot u0026 Jaggery Red Velvet Cake. No White Sugar, Condensed Milk, Maida, Egg, Curd, Milk, Oven


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