I wanted to make a cookie using cream cheese but did not have any in my fridge. As luck would have it I did have goat cheese. So I built my recipe around the goat cheese incorporating flavors that would enhance it's flavor like rosemary and figs, which are some of my favorite ingredients.
Rating
Difficult
Health Conscious
Preparation Time 35 minutes
Allergens None
Cuisine International

Raw Beetroot Zucchini Pasta

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Description

Raw Beetroot Zucchini Pasta – this colorful recipe is all about beautiful raw and healhty food. Beetroot, a veggie I always knew to be a great source of iron, is also known to be full of vitamins A and C, minerals, fibre, calcium, glutamine. Beet is also natural antioxidants. In this recipe we’ll try to take most of its benefits for our health. Try also eating it raw in salads (I always try to avoid cooking it) and be careful while peeling it – this is one powerful color ??

Ingredients

  • 1 beetroot
  • 1 carrot
  • 3 zucchini
  • 1/2 lemon
  • 50g pumpkin seeds
  • 1 clove of garlic
  • 2 tbsp (100g) sour cream
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 20g parmigiano cheese
  • flax and herbs (oregano) for decoration
  • water

Instructions

1. Peal one beetroot and cut it into smaller pieces. Place them into the blender. Add some water, carrots
and bleed it all.
2. Add 50g of pumpkin seeds, 2 tbsp of sour cream, 1/2 of a lemon, 1 tbsp of olive oil into the blender and season it
with salt and black pepper. Mix it well.
3. Use vegetable spiral slicer to make noodles from zucchini.
4. Mix beetroot pesto with zucchini noodles.
5. Dash the meal with parmigiano cheese, flax and herbs. Enjoy the amazing color meal!

Comments

Who wants to make this 1

Yum