Yellow Beets – 3 Delicious Recipe Ideas

A delicious recipe for a rocket salad with yellow beets

This simple and light recipe is perfect as a fresh and healthy side dish or as a light dinner.

1. For four servings you need the following ingredients: 400 grams of yellow beets, 400 grams of beets, 150 grams of feta cheese, 100 grams of the rocket, two tablespoons of pine nuts, 100 milliliters of vegetable stock, five tablespoons of olive oil, three tablespoons of white balsamic vinegar, a teaspoon of agave syrup, and salt and pepper for seasoning.
2. First, peel the red and yellow beets and then cut them into bite-sized pieces. Meanwhile, heat two tablespoons of olive oil in a pan and then fry the beet pieces in it for a few minutes. Season these with salt and pepper.
3. Now deglaze the beetroot pieces with the vegetable broth and let them simmer, covered, for about 20 minutes. Then remove the lid again and wait until the remaining water has almost completely evaporated. Remove the pan from the heat and mix in the agave syrup, vinegar, and oil. Season everything again with salt and pepper.
4. While the beets are simmering, you can wash and clean the rocket and dice the feta cheese. Distribute both evenly on four plates and then top the salad with the braised beets and pine nuts.

Yellow beetroot tart with onions

This dish is ideal for a hearty appetite and can be enjoyed both warm and cold.

1. For a start, you need tart mold (28 cm), 220 grams of spelled flour, 100 grams of margarine, 90 milliliters of water, two yellow beets, two red onions, two cloves of garlic, 170 grams of yogurt, 150 grams of crème fraîche, 150 grams of cream cheese, an egg, three sprigs of thyme, a tablespoon of sunflower seeds.
2. For the tart dough, mix the flour with a pinch of salt in a bowl. Then add the water and the margarine into small pieces and mix with a hand mixer to form a smooth dough. Place it covered in the fridge for about 40 minutes.
3. Wash the yellow beets and boil them in salted water for 40 minutes. Meanwhile, peel the onions and cut them into eighths. Do the same with the cooked beets.
4. Now prepare the filling. To do this, mix the yogurt, cream cheese, crème fraîche, and egg. Add the leaves of the thyme sprigs, salt, and pepper. Press the garlic cloves and fold them into the mixture as well.
5. Now you can preheat the oven to 175 degrees top and bottom heat. Grease the tart tin and then use floured hands to press the dough into the tin, forming a small rim. Spread the filling over the dough and press in the beets and onions. Bake the tart for about 60 minutes.
6. Just before the tart is ready, you can briefly roast the sunflower seeds in a pan without oil. Take the tart out of the oven and let it cool down a bit before you remove it from the mold and sprinkle it with the sunflower seeds.

Recipe for a vitamin-rich carrot soup

This dish brings color to your plate and at the same time a good portion of vitamins. It is also quick to prepare and only requires a few ingredients.

1. For four servings you need 300 grams of carrots, 200 grams of yellow beets, two oranges, one white onion, two sticks of lemongrass, 400 milliliters of coconut milk, 150 milliliters of vegetable stock, two tablespoons of olive oil, one tablespoon of agave syrup, turmeric, salt and pepper for seasoning.
2. First of all, peel the yellow beets, carrots, and onion and cut them into bite-sized pieces. Now heat the oil in a large saucepan and sweat the vegetables in it for five minutes.
3. After the onions are translucent and the vegetables are a bit soft, add the vegetable broth, coconut milk, the juice of the two oranges, and the two sticks of lemongrass. Let the whole thing simmer for about 25 minutes over medium heat and then season with salt, pepper, and turmeric.
4. Remove the lemongrass sprigs from the saucepan before finely pureeing the contents with an immersion blender and then dividing them into four bowls.