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Preparation time:10 minutes
A colourful hummus variation made with Zuccato Red Beetroot, pre-cooked chickpeas, tahini and lemon juice. The ingredients are blended into a smooth cream to serve on bread and finish with fresh mint leaves. A simple, quick preparation that brings beetroot to the table in a different way.
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Preparation time:10 minutes
Spaghetti meets a Zuccato Red Beetroot cream made by blending the beetroot with a little pasta cooking water. Gorgonzola added at the end creates a bold contrast, while dill provides an aromatic note. A simple pasta dish characterised by beetroot's intense colour and a few clearly recognisable ingredients.
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Preparation time:7 minutes
Zuccato Red Beetroot forms the base of a quick salad with a creamy dressing made from sour cream, wholegrain mustard, extra virgin olive oil and salt. An essential recipe centred on the flavour of beetroot that takes just a few minutes to prepare. Serve it as a side dish or as part of a cold buffet.
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Preparation time:7 minutes
Blend Zuccato Red Beetroot with a boiled potato. Garnish the cream with a spoonful of plain white yogurt, chopped Zuccato Surfines Capers, and fresh dill. Enjoy! #zuccapetito
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Preparation time:10 minutes + 15 minutes
Crack and beat the whole eggs in a bowl. In two other bowls, pour the breadcrumbs and flour.
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Preparation time:5 minutes + 10 minutes
Zuccato Red Beetroot is blended with milk and incorporated into pancake batter with flour, eggs, butter, sugar and baking powder. The beetroot gives the preparation its characteristic colour without changing the classic pancake structure. After cooking in a pan, the recipe suggests serving the pancakes with maple syrup.
View full recipeOfficial nutritional values are being updated and will be published shortly. The figures shown here are provisional.
Per 100 g of product
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