100 grams of beet has 43 calories and is a rich folate and manganese source.
Betanin obtained from beet roots, is used by the food industry for adding red color and taste to tomato paste, sauces, desserts, jams, ice cream, flakes and similar foodstuff.
Recent studies show that beet lowers the blood pressure in people with hypertension. The rumor goes as, beet stands a chance in helping heart blood vessel sicknesses.
Quinoa gibi yakın bir akrabasıyla birlikte de pek lezzetli oldu doğrusu. 🙂
ingredients
- 1 cup quinoa
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, very thin slice
- 100 grams beet, peel and small dice
- 3 italian pepper, thin slice
- 1 tsp salt
- 1/4 tsp crushed red pepper
- 2 cups water or vegetable stock, boiling
- 1 tsp pomegranate molasses
- parsley, chop
preparation
- Soak quinoa in cold water for 30 min. Drain. Wash well changing the water 4-5 times. Drain well.
- Heat olive oil on medium heat, stir in garlic.
- Add beet and pepper, sauté 2-3 min stirring occasionally.
- Blend in quinoa.
- Sprinkle salt and pepper. Sauté one more minute.
- Pour in boiling water and molasses, mix well. Reduce heat, cover. Cook about 15 min til all liquid is absorbed. Take off the heat.
- Lay a kitchen towel on top of the pot, put the lid back on. Let it rest for 15 min. Fluff with a fork. Sprinkle parsley to serve.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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