“I use them to give COLOR and NUTRIENTS to my meals and keep MY SWEET TOOTH SATISFIED throughout the day”

Now, I use beetroot to do sweet recipes with natural food, like ice-creams, cakes and I eat them at any time, during breakfast, lunch dinner and even as a snack! Because beetroot is the vegetable that satisfies the sweet tooth.

I leave you here a RECIPE “Pinky Beetroot soup” for these warm days;

WHAT WILL YOU NEED?

• 1 Cup Beetroot (chopped), peeled
• 1/2 Cup Tomato, chopped
• 1/2 Cup Potato (chopped), peeled
• To taste Salt
• 1/4 tbsp Black pepper, powdered
• For garnishing Coriander leaves, chopped
• 50g Mozzarela cheese or any other kind of cheese (melte cheese could be an option)

HOW TO MAKE IT?

Place the beetroot, tomato and potato with two cups of water in a pan. Bring to a boil and then simmer till all the vegetables are soft. Cool and blend in a blender. Strain through a sieve. Add salt and black pepper (you can add 1 tsp of sugar but as I mentioned, betroot is the sweetest vegetable so it should be sweet enough). Serve hot or chilled garnished with the coriander leaves and adding the mozzarela or any other kind of melted cheese.

MORE DETAILS

• • Recipe Servings: 4

• • Prep Time: 10 mins

• • Cook Time: 25 mins

• • Total Cook Time: 35 mins
  • Difficulty Level: Easy

If you want to keep using beetroots as the main ingredient, you can try a sweet recipe instead  se “Sugar free vegan beetroot and Hibiscus tart dessert”.

Enjoy guys! 🙂