Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

• Ground vanilla – 1 tsp or seeds of half a vanilla pod

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancakes quietly, you can easily flip to the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

Mouth-watering and nutritious salad with chickpeas, avocado and vegetables with tahini-dressing

This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.

Ingredients for 2 servings:

A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),

1 avocado (very ripe, to it the salad was prevratilos in the sauce),

10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),

1 small red onion/shallots,

Two handfuls of cooked chickpeas (how to cook chickpea wrote here),

Leaves 10 twigs cilantro,

For the filling will need at 3st.l. tahini, lemon juice, olive oil.

In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)

How to do it.

1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.

2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.

3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.

4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.

5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)

Salad with beets, curd cheese and pesto

This is one of my favorite salads with beets. It can be supplemented with lettuce (like corn), cheeses to use on your taste, throw on top, not cedar, and walnut. Most importantly – it’s delicious to roast the root and make bomber pesto!

This is the recipe I like best (1 serving):

1. Bake beets 100-150g (how to do it, wrote here).

2. Beets peel and cut into large cubes, not melchite, this is important. Top crumble 20-30g goat cheese curd or any other curd cheese, chaotic spread 2-3 tbsp of pesto (recipe here), drizzle with balsamic cream and slicer astrogate 5-7 slices of Parmesan and top with a handful of roasted pine nuts. Ready.

It is very tasty!

Beet hummus avocado and goat cheese sandwich

Absolutely gorgeous sandwich, because it’s a classic combination of root vegetable with goat cheese is complemented by the soft avocado.

To do is very simple:

1. A piece of yeast-free rye bread to dry in a pan without oil or in the toaster. While it is hot and crispy, RUB with garlic clove (this point is optional).

2. Put hummus (recipe here), crumble the goat cheese (about 20g), put a quarter or half of avocado, cut into thin slices, and throw a pinch of pine nuts. Be sure to salt/pepper to taste.

For the photo I laid out the ingredients on the two halves of Butera, to be good to see, but actually I put cheese and avocado on the entire surface;)

By the way, if you put the poached egg it will be a hearty and delicious Breakfast.

A similar dish is now served in Coffeemania, but my version I like more, simply because the bread and hummus I make to your taste;)

Beet hummus with goat cheese

Once I cooked a lot of chickpeas and tried to make different hummus, this one turned out to be very successful and unusual, because instead of part of the tahini, I put goat cheese, which is perfectly combined with beetroot. If you do not eat cheese, then you can omit this ingredient.

The cooking process is exactly the same as the classicone, only the ingredients have changed:

100 g of boiled chickpeas (how to cook chickpeas in detail wrote here),

100 g of baked beets

50 ml of liquid from cooking chickpeas/water (it may not be needed at all if the beets are juicy),

2 cloves of garlic,

2-3 tbsp tahini (or 2 tbsp tahini + 2 tbsp curd goat cheese),

2 tbsp olive / sesame oil,

2-3 tbsp lemon juice,

1 tsp coriander,

Optional 0.5-1 tsp ground ginger (if you like),

A pinch of cumin,

A pinch of cayenne chili pepper,

salt/pepper to taste.

How I bake beets.

Wash the beets, wrap them in parchment and bake for 50-60 minutes at 180C. The speed of baking depends on the size of the root crop, after 40 minutes, pierce the largest fruit with a sharp knife, if it enters without crunching and titanic efforts – the beet is ready. Let it cool down and then you can clean it. I recommend cleaning over the sink or in a bowl of water, so as not to stain everything around;)

P.S. This and any other hummus recipe can be used to make a dip based on beans or lentils. That is, you keep all the proportions, only use a different type of legume instead of chickpeas. I wish you interesting experiments!

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

My Soup + lean version

A few words about my borscht

It is not like those that were cooked in my family, not like I tried anywhere, it is somehow different, mine) It is quite suitable for the main dish, there is a spoon in it, a lot of meat and beets, but there is no cabbage at all, and the serving is very important: it must certainly be with rye garlic toast, with excellent bacon, delicious sour cream and Greens.

And the recipe is this (I cook in a 5-liter pot):


My 1.5 kg of meat “for broth” (usually the neck part, which has a lot of connective tissue, which makes the broth very rich). Fill it with cold clean water (about 1.5 liters), so that all the meat is closed, and bring to a boil. After cooking for 5 minutes I drain the water. Then repeat the procedure from the beginning. Wash the meat, pour cold water and cook for about 1.5-2 hours until the meat becomes very soft. I cook under the lid on low heat so that the water does not boil much, but if it becomes small, add a little boiling water. Already at the end of cooking, I throw about 10 peas of pepper, 2-3 bay leaves and a handful of dried mushrooms, previously ground into small crumbs, because in this case they are a seasoning, not an ingredient.  I cook the broth the day before and advise you, and here POh nothing:

  • I can skim the extra fat off the cold broth the next day because it will harden on the surface.
  • I can strain the broth from the peppers and bay leaves as they have already given away their flavors. As a child, I ate these peppers from the soup, I no longer burn with desire)))
  • Cold meat is easier to disassemble. We need to get it out of the broth and remove the fat, veins, bones and cut into portions, then return to the broth.

But you can cook the soup immediately, then after the meat is ready, take it out, disassemble it and return it to the pan.


The main thing here is to cut everything and cook in advance, then just throw it into the pan.

1 large onion + 1 large carrot cut finely and passeruem in oil for frying in a large(!) in a frying pan (we still have a lot of things to put in it, so in a large one) until very strong. I like everything to be straight caramelized.

At this time, prepare the following ingredients:

1 large tomato is immersed in boiling water for 2-3 minutes, cleaned from the skin, crushed. You can use 100-150 ml of tomato passata or tomatoes in their own juice instead of tomato.

Peel the beets (if it is old and large) or just wash and grate (if it is young). Need 2-3 pieces of medium size. In the presence of fresh tops, it is also crushed (without stems).

We pass through the press 2 large cloves of garlic, 200 gr. my prunes, cut into 2-3 parts each. Bones all remove esseseno.

When the onions and carrots are ready, add the tomato and tops, fry for 5 minutes, then add the beets, garlic, prunes + 1-2 tablespoons of syrup (Jerusalem artichoke), tomato paste, vinegar (so that the beets do not lose their color). We cook it all for 10-12 minutes.

We shift the contents of the frying pan into a saucepan with ready meat. Add salt/pepper / syrup/herbs to taste. The sweetness of the soup depends on the sweetness of the beets and prunes, the acid – from vinegar and tomato paste, so you need to try the soup and adjust the taste. It should be without pronounced sweetness and acid, balanced. Bring to a boil and remove from the stove. Leave to infuse for 10 minutes (cover with a lid, but do not close completely).

I recommend eating borscht not immediately, but the next day;) So he will reveal all his tastes and aromas as much as possible, and make friends with them.

You can make a vegan version of borscht, instead of meat broth using vegetable or mushroom broth, or just water, and instead of meat – beans (2 cans or about 500g). Tastier with white, or with a mix of white and red. And you can serve such borscht with croutons from Borodino / rye bread, smeared with either fragrant sunflower oil, garlic, or mustard.

All Bon Appetit!