Carrot and Beetroot Magic On a Plate. Three Healthy Recipes You’ll Love
Health and taste can go hand in hand! We bring you three quick recipes based on your favourite vegetables. From sweet pancakes to fragrant crepes, they combine nutritional value with a great taste. Get inspired by our NEBBIA Girls Klaudia and Nina and prepare them too!
1. Carrot cake by Klaudia
Vegetables have never tasted so good! We introduce you to a delicious carrot pancake. You will only need 15 minutes to prepare it.
INGREDIENTS
- 2 eggs
- 100 g carrots
- salt, pepper
- dried garlic
- basil/marjoram
PANCAKE FILLING
- 50 g chicken ham
- 50 g mozzarella (light)
- 30 g avocado
- 15 g ketchup
Garnish: vegetables to taste
INSTRUCTIONS
Grate the carrots on a grater and mix them with all the ingredients in a bowl. Fry the pancakes in a frying pan on both sides until golden brown. Fold the pancake in half and fill it with the prepared ingredients to your taste. Don’t forget fresh vegetables. The ideal combination for the pancake is lamb’s lettuce and cherry tomatoes.
2. Carrot pancakes
Carrots are a popular ingredient in recipes for desserts. If you are looking for the best recipe, definitely try adding carrots to pancakes.
INGREDIENTS
- 100 g carrots
- 2 eggs
- a little milk
- 1 tsp baking powder
- scoop of protein (optional)
INSTRUCTIONS
Mix all ingredients thoroughly. Fry them on both sides in a hot pan. Serve the pancakes with cottage cheese mixed with yoghurt, small fruits and nuts. Add peanut butter, maple syrup or your favourite topping. A pinch of cinnamon gives the carrot pancakes just the right touch.
3. Beet risotto by Nina
Want to try something new? Beet risotto is the answer for today!
INGREDIENTS
- 60 g arborio rice (long-grain white rice)
- 60 g beetroot
- 10 ml olive oil
- 30 g feta cheese
- 120 g chicken breast
- 1/2 onion
- vegetable broth
INSTRUCTIONS
Lightly fry the chopped onion in 5 ml of olive oil. Later add the rice, which you also fry and pour over the vegetable broth. Add the broth in ladles. When the broth evaporates, add another ladleuntil the rice is tender. When it is ready, mix half of the beetroot and stir it into the risotto. Cut the remaining half into small cubes and add them too.
Fry the breasts in the remaining 5 ml of oil, which can also be used for steaks. Season with salt and ground black pepper. Add to risotto and sprinkle with feta cheese.
Enjoy your meal.
