material
200g of pasta, 200g of beet, 30g of walnut, 2 tablespoons of nutritional yeast, 1 tablespoon of olive oil, 1/2 teaspoons of yellow mustard powder, appropriate amount of pepper, appropriate amount of cheese powder and appropriate amount of salt.
working methods
1: Walnuts are soaked in boiling water and refrigerated overnight. The next day (the day when the noodles are cooked), drain the water for use-peel the beetroot and cut it into small pieces, and cook it in a small pot until chopsticks can be easily inserted.
2. Put the semi-cooked beetroot, walnut and all materials into the food conditioner, chop them up and mix them evenly. Please add some pepper and salt according to your personal taste. Add some water to boil beetroot and make the whole paste, like spaghetti sauce.
3: Boil a pot of boiling water, add a little salt, cook spaghetti according to the packaging instructions, and keep about 200ml of boiling water.
4. Pour the beetroot sauce into the cauldron, drain the noodles, pour into the cauldron and mix well with the sauce. If it is too dry at this time, you can add some reserved cooking water. Please adjust the amount of water according to your personal preference.
5: After serving, sprinkle with cheese powder and enjoy!
Practice 2, cold beet
material
Half root of beetroot, half root of onion, moderate amount of garlic, moderate amount of pepper, moderate amount of salt and moderate amount of sugar,
working methods
1: Slice onion and chop garlic and pepper.
2: Cut the beetroot into thin strips and marinate with salt 1 hour (remember to turn it over during the period).
3: Put the pickled and drained beetroot, onion, garlic, pepper and sugar into the pot and mix well, then put them in the refrigerator for 30 minutes.
4. Take out the chilled beetroot, sprinkle with sesame seeds and mix well.
5: Simple and smokeless, and the cold beetroot is finished!
Practice 3, beet hummus
material
Boiled chickpeas 300 g, beetroot 200 g, olive oil 40 g, coriander proper amount and sesame proper amount.
working methods
1. Wash chickpeas and soak them overnight.
2. Take out the soaked chickpeas, rinse them, and then put them in fresh water to cook for about 40-60 minutes.
3. Pick up the cooked chickpeas and drain them. Fill 100g chickpea water for later use.
4. Boil beetroot and peel together in cold water for 35 minutes.
5. Peel the beetroot and cut it into sections for later use.
6. Dye the seasoning yellow with food conditioner.
7. Add seasoning B to taste, then add chickpeas and cooked beetroot and mash until smooth.
8. Finally, decorate with a little olive oil, sesame seeds and coriander.