Friday, April 19, 2013

Beet.....Quinoa, Feta and Beet Salad.....and Beet Granola Ice Cream....

 


Beet is a humble, but wonderful vegetable. It is sweet, crunchy, can be found year round, super nutritious, and can be eaten cooked, raw or roasted. Beet also has many therapeutic properties, it is known for being a rich source of antioxidants and nutrients such as magnesium, sodium, potassium and vitamin C, as well as lower the blood pressure along with preventing cardiovascular diseases. For me it is a comfort food, I love it, and I try to include it in many ways as possible in my diet.

A dear friend is facing a challenge now. I know she loves cooking, and for her I dedicate this posting......Remember my Dear Friend.......Feed your faith, and fears will starve (unknown author).


Quinoa, Feta and Beet Salad

1 cup cooked quinoa
1 big roasted beet. Usually, I wash the beet, and I put it in the oven in alusa foil while I cook other food.
Lemon
Feta
Salt
Olive oil
Parsley
Pumpkin seeds

Cook the quinoa, and put it in a bowl. Grate a roasted beet. Add it to the quinoa, and mix it. Season it with olive oil, salt and lemon. Add pieces of feta cheese, and pumpkin seeds. Serve it with feta cheese on top, and chopped parsley. ENJOY!



I wanted to make just a beet ice cream, but I just have made granola; therefore, I thought it would be an interesting complement..... I was right....it was crunchy!.....a delicious combination

Beet Granola Ice Cream


1/2 can condensed milk
1 can evaporated milk
1 tablespoons honey (if you want to add more sweet use more honey)
100 grams of Greek yogurt
3/4 cup of milk
1 egg yolk
1 tablespoon of cornstarch
1 big roasted beet grated.
6 tablespoons of home made granola. I will post my granola recipe in a later post.


Home made Granola

In 1/2 cup milk,  dissolve the cornstarch and the egg yolk. Heat the remaining milk, and slowly add the milk to the egg yolks and cornstarch. Cook until it forms a cream. Let it cool. Combine the condensed milk, honey, Greek yogurt, grated beet. Add it to the cornstarch cream. Set aside.




Make the evaporated milk very cold. At the highest speed possible, beat it until you have  a very firm foam. Add the granola, and slowly incorporate it. 



Add to the mixture the beet mix. Combine it well. Place this mixture in the ice cream maker, and follow the instructions. ENJOY!! 

6 comments:

  1. Que interesante, me encanta como se ve.

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  2. Buenos dias ... me he quedado impresionada por el color ..pero al comenzar a leer me he quedado con la boca abierta ..que requete bueno este helado ya me lo he apuntado ...QUE PRECIOSIDAD SEGURO SABE INCREIBLE . Besos y que tengas un estupendo fin de semana ...MARIMI

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  3. Hola: como siempre es un placer pasar por tu página pues solo de ver las fotos ya entran ganas de hacer la receta.
    Un abrazo

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  4. Une réalisation bien gourmande. J'aime beaucoup.
    A bientôt

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  5. Extraordinarias recetas. De lo más orioginales...Besos

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  6. DEAR MARCELITA, LA ENSALADA ES TODO UN ACIERTO, ME ENCANTA A MI TAMBIÉN LA BETERRAGA, PERO NO LA USO MUCHO POR QUE EL DOC. NO ME DEJA COMERLA COCIDA, PERO DE VEZ EN CUANDO VOY A PECAR CON UNA MARAVILLA COMO ESTA. TE CUENTO QUE EL DULCE LO HAGO EN LA OLLA MÁS PROFUNDA QUE TENGO, POR QUE SALTA MUCHO EN LA COCCIÓN. TENGO UNA PAILA DE COBRE, PERO ESTÁ DE ADORNO.....BESOTES

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