Beetroot Borek
Beetroot Borek might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 9g of protein, 5g of fat, and a total of 264 calories. This recipe serves 4. For 44 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 12 people were impressed by this recipe. If you have beetroot, water, salt, and a few other ingredients on hand, you can make it. It is brought to you by Give Recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is super. Similar recipes include Beetroot Pachadi - Kerala Style Beetroot Yogurt Gravy - Onam Sadya s, Beetroot, Banana & Berry Smoothie ft. Love Beets Baby Beetroot, and Borek Algerian.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
A few beetroot leaves, chopped
2 large beetroots, grated
1 tbsp olive oil
1 onion, minced
salt to taste
¾ cup lukewarm water
2 cups whole wheat flour
Equipment:
frying pan
Cooking instruction summary:
Make the dough first and let it rest. Don’t worry, this dough doesn’t have to rise. Meanwhile you can prepare the filling.Heat olive oil over medium heat in a large skillet. Add onion and saute until caremalized. Then add grated beetroot and cook until tender over low heat about 10-15 minutes. Finally add beetroot leaves and salt, stir and put it aside to let it cool.Dust the counter with a little flour. Roll one of dough balls out and fill one side of it with beetroot filling and fold it to have a half moon or a ‘D’ shape.Heat a non-stick skillet. Place D shape boreks in it and cook them flipping occasionally until brownish on both sides.
Step by step:
1. Make the dough first and let it rest. Don’t worry, this dough doesn’t have to rise. Meanwhile you can prepare the filling.
2. Heat olive oil over medium heat in a large skillet.
3. Add onion and saute until caremalized. Then add grated beetroot and cook until tender over low heat about 10-15 minutes. Finally add beetroot leaves and salt, stir and put it aside to let it cool.Dust the counter with a little flour.
4. Roll one of dough balls out and fill one side of it with beetroot filling and fold it to have a half moon or a ‘D’ shape.
5. Heat a non-stick skillet.
6. Place D shape boreks in it and cook them flipping occasionally until brownish on both sides.
Nutrition Information:
covered percent of daily need
