Recipe: Beet Pasta with Cream Cheese step by step with pictures | Handy.Recipes

Beet Pasta with Cream Cheese

Cooked beet pasta with cream cheese

Time to cook: 15 minutes

Total Servings: 4

Nutritional Value

New Year's Eve table centerpiece. It's bright, it's appetizing, it looks fancy. I'll show serving on bread, but unsweetened tartlets or on rice cookies would be more interesting to serve. We made several times in small portions, as you can see below. Add everything to your liking, orient yourself as the family likes. No cheese like this, try beet spread on black bread very tasty!

Author of the recipe

Ingredients for beet pasta with cream cheese:

  • Beets (medium or 3 small) - 1 pc
  • Carrots - 1 pc
  • Onion - 1 pc
  • Vegetable oil (from TM"Oleina") - 2 tablespoon
  • Cream cheese - 4 tablespoon
  • Brown sugar - 1 tablespoon
  • Pesto (of parsley) - to taste
  • Cream (30%) - 3 tablespoon
  • Breads (rye) - 2 pcs
  • Horseradish - 1 teaspoon

How to cook beet pasta with cream cheese step by step with photos

Boil the beets, cool them down. They can be cooked well in advance. I boil more at once and then put them in the fridge under a lid.

Slice onions, carrots randomly, coarsely if you want.

Heat up oil in a frying pan"Oleina". Fry the vegetables.

Later add slices of beet.

Fry them together.

Pour in a spoonful of soy sauce.

Pour in the sugar. Caramelize the vegetables.

Place in a whisking bowl and let cool slightly. We first tried serving these vegetables as a side dish to fish, but the second time we decided to try whipping them into a mousse.

Beat with a blender.

In a separate container add a spoonful of horseradish into the cream cheese (we take 1kg bucket at the base, use it for cheesecakes or snacks). We don't have too much horseradish, it's soft. Hard can be less.

Pour the cream.

Beat with a mixer.

You can serve it on cookies, bread, or this kind of rye sandwich bread. It's like two thin crusts, you can cover the filling and take it to work.

Spread a layer of whipped cream cheese.

Top with a layer of beet mousse.

Sprinkle with parsley pesto or herbs.

I showed you the homemade pesto in the tomato soup. We liked it so much that we kept repeating it as long as we had fresh parsley. Crush the parsley, mince the garlic, pour in the oil, whip with a blender, and salt to taste.

Served with a pickle, but the flavor is rich on its own.

Very hearty, tasty.

Nutritional Value:

Whole Dish:
982.2 Calories
10.6 g
75.4 g
67.4 g
Per Serving:
245.6 Calories
2.7 g
18.9 g
16.9 g
213.5 Calories
2.3 g
16.4 g
14.7 g

Spicy, Vegetable Oil, Horseradish, Onions, Carrots, Enjoyable, Vegetable, Brown sugar, Smooth, Cream, Bread, Cream Cheese, Pesto, Starters, Uncommon, Sandwiches, Open Sandwich

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