Starting this week in the kitchen, preparing my breakfast, whenever I can and it's in my hands, inventing and trying something new and different, within the realm of healthy eating, sticking to my diet, which is what I like best.
Happy week, my culinary friends and lovers of good food! This time, I bring you my recipe for these delicious beetroot arepas. I saw this recipe a while ago, shared by my good friend @ramisey, and I said to myself, well, I have to try it and see how it tastes.
But as I've told you, I can't eat just any type of flour, so just yesterday, when I was visiting my grandmother and aunts, they told me they had found the famous gluten-free corn flour. I had heard of it, but I didn't remember it, and I didn't look for it. However, after trying one yesterday, I decided to buy the flour, thinking of combining it with vegetables.
The ingredients I used were:
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Preparation:
To prepare these arepas, first take my well-washed and peeled beetroot, cut it into small pieces, and put it in the blender with a little water.
In another bowl, I added the flour with a pinch of salt. Once the beets were blended, I added them to the flour. At first, the mixture was dry, so I added water until the dough softened.
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Once our dough is ready, with this shape and texture, we begin to form our arepas.
Finally, we took it to our budare. Look how pretty and round they turned out, and that color is definitely very picturesque.😄
Once our arepas are ready, we proceed to fill them. I filled mine with avocado, but you can eat them with whatever you like. In my case, well, my respective avocado, haha.
I admit they turned out really tasty. They're not bad for occasional eating. I say this because, even though they're gluten-free, I felt the flour made them a little heavy, but hey, one step at a time.
I hope you like this recipe and dare to try it. See you next time, my friends. 😋
SPANISH VERSION
Comenzando esta semana de lleno en la cocina, preparando mi desayuno, siempre que pueda y este en mis manos, inventar y probar algo nuevo diferente, dentro del ámbito saludable, cumpliendo con mi dieta, que es lo que más me gusta.
Feliz semana mis amigos culinarios, amantes del buen comer, en esta oportunidad les traigo mi preparación, de estas ricas arepas de remolacha, hace un tiempo que vi dicha receta, la compartió mi buena amiga @ramisey, y me dije, bueno tengo intentarlo, probar a ver que tal saben.
Pero como bien les he contado, yo no puedo comer cualquier tipo de harina, por lo que justo ayer, visitando a mi abuela y tías, me dijeron que habían conseguido la famosa harina de maíz sin gluten, yo había escuchado de ella, más no me acordaba, y no la busqué, sin embargo, probando ayer una, decidí comprar la harina, pensando en combinarla con los vegetales.
The ingredients I used were:
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Preparation:
Para la preparación de estas arepas, primero tome mi remolacha bien lavada y pelada, la corte en trocitos pequeños, y a la licuadora, con un poco de agua.
Por otra en un recipiente agregué la harina con su toque de sal, una vez licuada la remolacha, lo añadí a la harina, al principio me estaba quedado seca, por lo que fui echando agua, hasta que la masa se ablandara.
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Quedando esta forma, con dicha textura, una vez lista nuestra masa, empezamos a formar nuestras arepas.
Finalmente, la llevamos a nuestro budare, miren lo linda y redondas que me salieron, y ese color, sin duda, muy pintoresco.😄
Listas nuestras arepas, procedemos a rellenarlas, yo las rellené de aguacate, ustedes pueden comerlas con lo que quieran, en mi caso, bueno mi respectivo aguacate jeje.
Confieso que quedaron muy ricas, para comerla eventualmente, no está nada mal, lo digo, porque así sea sin gluten, sentí que me cayó un poco pesada la harina, pero bueno, paso a paso.
Espero les guste esta receta, y se atrevan a intentarlo, hasta la próxima mis amigos. 😋
Edición Banner y Portada con CANVA/ Banner and Cover Edition with CANVA
