Reteta in limba romana: Crema de sfecla & tahini I love beetroot... I love to "play" with it in the kitchen. Hypnotic effect of it's beautiful color? Is it addictive? :) My beetroot risotto was amazingly delicious and I can't forget the surprized/happy face of my boys when they saw the dark carmin red risotto in their plate :). I have a permanent stock of beetroot in my kitchen, delivered every week by a bio vegetables Romanian producer. I wash it, cook it, peel it, and then store it in the refrigerator. This way, I can prepare in minutes any delicious beetroot combination: salad with spinach, salad with wild garlic and sunflower seeds, hummus & courgette tian, or with yoghurt, garlic and dill. Why not, maybe some beetroot brownies... Besides, beetroot is a power food. One more reason to like it...♥ rich in calcium, iron, vitamin A, vitamin C, vitamin B 9 ♥ good source of fibers, manganese, potassium♥ contains phosphorus, magnesium, vitamin B6 ♥ it's beautiful color comes from the betacyanin, a powerful antioxidant. ♥ believed to impove cholesterol levels, lower blood pressure, help preventing heart desease, etc. My kids love yoghurt beetroot salad. That's how I came up with the idea for this delicious cream. Served cold, with fresh dill. Perfect for a warm, sunny summer day ♥
1 medium beetroot
1 tbsp tahina (sesame paste) + 1-2 tbsp fresh lemon juice + 1 garlic clove + 250 g of Greek yoghurt + 1 tbsp olive oil
salt, fresh peper
Optional: dill, finely cut
Wash thoroughly the beetroot and pat dry on absorbant paper. To cook it, either boil it for 1 hour in a lot of water, making sure you add more boiling water if the liquid level decreases, or wrap it in aluminum foil and roast it in the heated oven, 1 hour, at 200 degrees C. Peel the cooked beet, cut it in small pieces. Mix all ingredients in the blender. Season with salt and fresh pepper. Serve cold, with fresh dill.
aprox 2 servings.
