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Juicy beet cutlets

Nutrient content per beet cutlet: Calories 120 kcal Carbs 15 g Fat 3 g Protein 8 g

Fun facts

Health benefits of beets: * Beets boast an impressive nutritional profile. They are low in calories, but at the same time valuable in vitamins and minerals. In fact, they contain a bit of almost all the necessary vitamins and minerals. * Heart disease, including heart attack, heart failure and stroke, is the leading cause of death worldwide. And high blood pressure is one of the main risk factors for developing these conditions. Studies have shown that beets can significantly lower blood pressure to 4-10 mmHg in just a few hours. * Several studies suggest that dietary nitrates may improve athletic performance. For this reason, exercise by athletes was often considered. Nitrates seem to affect physical performance by improving the efficiency of mitochondria, as they are responsible for producing energy in your cells. * Chronic inflammation is associated with many diseases such as obesity, heart disease, liver disease and cancer. Beets contain pigments called betalains, which can have many anti-inflammatory properties.

Recipe for four cutlets Ingredients: 200 g of boiled beets 50 g of chopped soy pulp 1 onion 3 tablespoons potato starch 1 tablespoon oil 1 teaspoon lemon pepper 1/2 teaspoon salt Preparation: Peel an onion and chop into small pieces. Place the pan on the stove and add oil to the pan. When the oil is hot, place the onion in the pan. Fry the onion for 3 minutes and then add the chopped soy mass to the pan. Add 150 ml of water. Fry the chopped soy until the water has evaporated. Turn off the stove and place the chopped soy in a bowl. Let the chopped soy mass cool for a few minutes. Add to a bowl of cooked grated beets, spices and potato starch. If the mixture remains liquid, add starch. Mix everything well. Let the cutlet dough stand in the refrigerator for 10 minutes.

Heat the pan on the stove. When the pan is hot, form wet beet beets. Place the beet chops in a pan and fry for 5 minutes on one side. Then turn the beetroot over and fry for another 5 minutes. Serve beet cutlets with a fresh salad or as a burger. Bon Appetit!


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   © 2019 Spice the Spirit|Kariina Kuningas