Roasted beetroot
Whole beetroot roots baked in their skin until soft, dark burgundy, with a concentrated sweet earthy taste, in salads, with rocket and goat's cheese and in hummus.
Roasted beetroot is whole table beetroot roots baked in their skin in foil or on salt until soft, dark burgundy, with a concentrated sweet earthy taste and a firm juicy texture (roasting keeps the taste and colour better than boiling). It is peeled and cut into salads, with rocket, goat's cheese and nuts, pureed for hummus and soups, served as a side and with a yoghurt-garlic dressing.
Calories, proteins, fats and carbohydrates per 100 g of product
Roasted beetroot, Boiled: Calories 44.0 kcal, Proteins 1.7 grams, Fats 0.2 grams, Carbohydrates 10.0 grams per 100 g of product.
Roasted beetroot, Raw: Calories 43.0 kcal, Proteins 1.6 grams, Fats 0.2 grams, Carbohydrates 9.6 grams per 100 g of product.
Recipes with this ingredient
The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.
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The secret of this recipe is as simple as all ingenious things: instead of crushed ice, which is often added to cold soups, you can throw a handful of frozen blackcurrants into the thick beetroot soup, getting the right temperature, fruity flavor and beautiful presentation in one fell swoop, ready to be posted on Instagram right now. Otherwise, the recipe by Evgeny Kuznetsov, chef of the restaurant "Sibirsibir", does not break any canons, but you can't reproach it for being trivial either: beef tongue and potatoes are diced into the beetroot broth , and the soup is garnished with quail eggs.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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