Vegan Recipes: Red beetroots

Showing posts with label Red beetroots. Show all posts

Monday, March 28, 2016

Eating Red beetroot raw and cooked

I love making fresh juice with red beetroots, it tastes great and the colour always cheers me up. Then the other day my friend Alan from Dream of Italy gave me an Italian beetroot from his garden, I think that it must be this one. Well, when I cut it I though that it looked so pretty that I didn't want to juice it! So I just cooked it al dente, and then cooled it under cold water and added extra virgin olive oil, lemon and salt. Unfortunately the cooking took the colour away, but it still looked really pretty (scroll down for the photo). Next time I'll get another beet from Alan I'll try it raw, cut into very thin slices.

And then I used a 'normal' red beetroot for my juice!
1 large red beetroot, 6 large carrots, 4 stalks of celery, half a cucumber and 6 pears.

Photos and Recipes by Alessandra Zecchini ©

Monday, August 6, 2012

Daikon and red beetroot raw "crackers"

I used a Japanese plum flower cutter, and a small heart cutter. The daikon and beetroots can be raw of cooked, it actually works well with raw daikon and cooked beetroot, but if you are on a raw diet keep everything raw. For dressing I just added a drop of olive oil and salt before serving.

Photos and Recipes by Alessandra Zecchini ©

Wednesday, May 18, 2011

Carrot, Green Apple, Red Beetroot and Ginger Juice

Super Juice

To make 1 litre of juice I used:

10 carrots

1 red beetroot

6 green apples

1 piece of ginger

Put everything through the juicing machine, filter and serve immediately.

Serves 4

Sunday, March 27, 2011

Bright and Vitamin Rich Salad

This very colourful combination of red/orange/pink makes a wonderful salad. I used veggies from my garden, Summer is coming to an end now, so I have to make the most of it, and stock up with vitamins!

I cooked the red beets in their skins, and the carrots too. I peeled them, sliced them, and added tomatoes, extra virgin olive oil, salt, Ligurian basil and (yes again!) borage flowers.

Very yummy!

Vegan Recipes

Pages