Beetroot dried in cubes and strips, as nibbling fun for rodents, soup insert, marinade spice and much more. 30 g

Availability: 5
ID: 501950
Product Code: ANEB07Q16KWLGT

23.89€
(Ex Tax: 19.74€)

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Description
Natural beetroot flakes in strips and cubes as a vegetable snack, soup vegetables as well as for marinades, as a salad side dish and for canning and pickling. The natural beetroot food colouring gives food a bright red colour. The dried beetroot distinguishes a unique combination of important fibre as well as secondary plant substances and minerals. The gently dried beetroot tubers are an excellent natural nutrient booster. Use in the smoothie maker and the healthy nutritional properties of beetroot for sporty smoothies with raw food content or for health-conscious vegan diet. Also suitable for nibbling with the extra nutrient supply and for beetroot tea. The beetroot processed for longer storage in raw food quality is rich in antioxidants despite drying. As a valuable natural plant source of betaine, beetroot can help fight free radicals, which sustainably invigorates the body. The natural product is made without additives and preservatives and contains many vitamins and minerals. Ideal for making beetroot ground yourself to have the natural colour in the spice rack when cooking, baking or for colouring cake casting. › See more product details; Product description FINE SPICE BEET CUBES AND STRIPS The dried beetroot has a very high content of iron, potassium, vitamin B, trace elements, folic acid, enzymes and folic acid, which makes the beetroot a real power vegetable. A very good dried vegetable with a high health value. Recipe: Couscous Beetroot Patties Ingredients: 250 ml vegetable broth 125 g couscous 250 g fresh carrots 2 tablespoons dried beetroot 1 onion 1 teaspoon curry powder 1 tsp dried thyme or 1 tablespoon fresh thyme 1 tablespoon cottage cheese 1 egg some butter and oil for frying salt and pepper Preparation: First, the broth is boiled and then the couscous is stirred in and covered for 10 minutes. Finely dice the onion and peel the carrots and grate coarsely. Let the beetroot schnitzel steep in lukewarm water for about 20 minutes. Heat the butter in a pan and the onion for approx. 2 minutes and then add the carrots and beetroot. Stew everything together for 3 minutes, sprinkle with a little curry and season with thyme, salt and pepper. Carefully combine couscous with the carrots, cottage cheese and egg in a bowl and season with salt and pepper if desired. Now shape into 8 patties (boulettes) with moistened hands. Finally, simply heat 4 tablespoons of oil in a non-stick pan, fry the patties in 2 portions over medium heat on each side for 3 minutes. Then cook all on a tray in the hot oven at about 180 degrees on top bottom heat on the middle rail for 15 minutes. A light dish that harmonises perfectly with tomato or cucumber salad, cream cheese and herb curd or homemade dips.; Product description FINE SPICE BEET CUBES AND STRIPS The dried beetroot has a very high content of iron, potassium, vitamin B, trace elements, folic acid, enzymes and folic acid, which makes the beetroot a real power vegetable. A very good dried vegetable with a high health value. Recipe: Couscous Beetroot Patties Ingredients: 250 ml vegetable broth 125 g couscous 250 g fresh carrots 2 tablespoons dried beetroot 1 onion 1 teaspoon curry powder 1 tsp dried thyme or 1 tablespoon fresh thyme 1 tablespoon cottage cheese 1 egg some butter and oil for frying salt and pepper Preparation: First, the broth is boiled and then the couscous is stirred in and covered for 10 minutes. Finely dice the onion and peel the carrots and grate coarsely. Let the beetroot schnitzel steep in lukewarm water for about 20 minutes. Heat the butter in a pan and the onion for approx. 2 minutes and then add the carrots and beetroot. Stew everything together for 3 minutes, sprinkle with a little curry and season with thyme, salt and pepper. Carefully combine couscous with the carrots, cottage cheese and egg in a bowl and season with salt and pepper if desired. Now shape into 8 patties (boulettes) with moistened hands. Finally, simply heat 4 tablespoons of oil in a non-stick pan, fry the patties in 2 portions over medium heat on each side for 3 minutes. Then cook all on a tray in the hot oven at about 180 degrees on top bottom heat on the middle rail for 15 minutes. A light dish that harmonises perfectly with tomato or cucumber salad, cream cheese and herb curd or homemade dips.; FINE SPICE BEET CUBES AND STRIPS The dried beetroot has a very high content of iron, potassium, vitamin B, trace elements, folic acid, enzymes and folic acid, which makes the beetroot a real power vegetable. A very good dried vegetable with a high health value. Recipe: Couscous Beetroot Patties Ingredients: 250 ml vegetable broth 125 g couscous 250 g fresh carrots 2 tablespoons dried beetroot 1 onion 1 teaspoon curry powder 1 tsp dried thyme or 1 tablespoon fresh thyme 1 tablespoon cottage cheese 1 egg some butter and oil for frying salt and pepper Preparation: First, the broth is boiled and then the couscous is stirred in and covered for 10 minutes. Finely dice the onion and peel the carrots and grate coarsely. Let the beetroot schnitzel steep in lukewarm water for about 20 minutes. Heat the butter in a pan and the onion for approx. 2 minutes and then add the carrots and beetroot. Stew everything together for 3 minutes, sprinkle with a little curry and season with thyme, salt and pepper. Carefully combine couscous with the carrots, cottage cheese and egg in a bowl and season with salt and pepper if desired. Now shape into 8 patties (boulettes) with moistened hands. Finally, simply heat 4 tablespoons of oil in a non-stick pan, fry the patties in 2 portions over medium heat on each side for 3 minutes. Then cook all on a tray in the hot oven at about 180 degrees on top bottom heat on the middle rail for 15 minutes. A light dish that harmonises perfectly with tomato or cucumber salad, cream cheese and herb curd or homemade dips.
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