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The beet has many properties, which allow it to be one of the most cultivated vegetables in many parts of the world. Among the health benefits we have:

Immunoprotective. As it has vitamin A and Zinc, it manages to increase the amount of antibodies, protecting health in a better way.

Energizers. The vitamins B1 and B2 present in beets help convert food into energy.

Coagulants. Both vitamin K and calcium fulfill this function.

Oxygenates. Iron helps transport oxygen throughout the body.

Antioxidants. Thanks to vitamin C, the body increases its ability to combat the oxidative effect of free radicals.

Anti-inflammatory. Betaine helps reduce the presence of swelling, especially in the internal part of the body.




Beetroot can be consumed in many ways, some of the most common ways are:

Raw: cut into thin strips or grated to add to salads.

Cooked: steamed or cooked in water until soft and then can be sliced ​​or cubed.

Juiced: Beets can be juiced or processed along with other ingredients to make a healthy juice.

In desserts: it can be used to make cakes or brownies, or it can be mixed with other ingredients to make a sweet puree.

Fermented: Beetroot can be fermented to create a product with a tangy flavor and probiotics.

In salads: it can be cut into cubes and mixed with other ingredients such as lettuce, nuts, cheese, etc.

There are many other ways to eat beets, and they can be a versatile and delicious ingredient in many dishes.

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Chicken Thighs with Beetroot and Thyme

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  • 8 Chicken thighs with their skin

  • 4 beets

  • 1 head of garlic

  • 8 sprigs of Thyme

  • 4 tablespoons of olive oil

  • Salt

  • Pepper

Cook the beets in salted water for 20 min.

Drain them reserving the liquid, peel them, chop them and reserve them.

Season the chicken thighs with salt and pepper and brown them on all sides in a pan with the oil.

Preheat the oven to 180°.

Cut the head of garlic in half horizontally and brown the two halves on the cut side for 1 minute in the same pan.

Arrange the beetroot pieces in the bottom of a refractory dish and place the half heads of garlic and the golden chicken thighs on top.

Sprinkle them with 200 ml of the strained beetroot cooking liquid, distribute half of the thyme sprigs in the holes and put it in the oven at 180° for 35 to 40 minutes.

Arrange the chicken thighs and beetroot on plates and garnish with the remaining sprigs of thyme.

Another form of presentation: pass the baked beetroot through a potato mill, add a trickle of oil and present the chicken thighs on a bed of beetroot puree.

Turkey Sandwich with Beets and Baby Spinach

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  • 4 slices of Mold Bread

  • Spinach leaves

  • Turkey ham

  • 100 g of Beetroot

  • Mayonnaise

  • Cheese slices

Spread the sliced ​​bread with butter and brown it on a grill or sandwich maker. We go through water and drain the beetroot and cut it into fine juliana. We spread the inside of the slices of bread with mayonnaise.

Place the slices of cheese, on top of the julienned beetroot, the spinach leaves and finally the turkey cold meat. Cover with the other slice and that's it.

This sandwich tastes better hot, so before eating it we can give it a touch of heat on the grill.

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Beef and Beetroot Stew

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  • 2 pounds boneless beef, rump, cut into about 1-inch pieces

  • 2 large carrots, coarsely chopped

  • 3 celery stalks, coarsely chopped

  • 3 medium onions, cut into quarters

  • 4 ounces of tomato paste

  • Kosher salt

  • 1 tablespoon of black peppercorns

  • 3 bay leaves

  • 5 sprigs of fresh thyme

  • 1 pound red beets, peeled and grated

  • 1 pound white cabbage, cut into strips

  • 1 pound red potatoes, peeled and diced small

  • ¼ cup red wine vinegar, plus a little more to finish the dish

  • 4 large garlic cloves, finely chopped

  • 1 small sprig fresh dill, stemmed, coarsely chopped

  • Freshly ground black pepper

Combine meat, carrots, celery, onions, tomato paste, 2 tablespoons salt, peppercorns, bay leaves, and thyme in a large stock pot and add water to cover ingredients, plus 4 o 5 inches.

Cook over low heat. After 30 minutes or so, skim off any foam on the surface, turn the heat down to the lowest setting, and cook partially covered for about 4 hours.

Strain the broth through a fine strainer and transfer to another large pot, return the meat to the broth, and discard the vegetables. Add beets, cabbage, potatoes, vinegar, minced garlic, and a handful of dill.

Cook for an additional 30 minutes, or until potatoes are soft when poked with a fork. Add the remaining dill and season to taste with salt, ground pepper and vinegar.

Pork Chop with Beetroot Puree

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Beetroot Chips Stuffed with Creamy Fish

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  • 4 pork chops

  • 2 beets

  • 2 carrots

  • 2 leeks

  • 50 gr. of onion sprouts

  • 200 gr. fresh cream

  • 1 clove garlic

  • Water

  • olive oil

  • vinegar

  • Salt

  • black pepper

  • parsley

For the beetroot puree, peel the beets, cut into quarters and cook them in a pot with water and a pinch of salt for 20 minutes. Strain and blend with an electric mixer. Heat the beetroot puree in a pot, add the cream (if you see that it needs more liquid, you can add a little of the beetroot cooking broth) and mix well for a couple of minutes over low heat.

Cut the leeks and carrots into thin julienne strips and cook them in a pot with a glass of water. Season and cook over low heat for 10 minutes. Strain and reserve the well drained vegetables.

Chop the garlic clove and spread it out in a wide dish. Bathe with a jet of oil, add a pinch of salt and sprinkle with a little chopped parsley. Rub the pork chops well in this garlic-parsley oil and sprinkle with a pinch of pepper. Let macerate for 15-20 minutes. Remove and brown the chops on the barbecue 3-4 minutes on each side.

Serve the pork chops on the plate, setting the beetroot puree aside. Accompany with the cooked vegetables and the onion sprouts seasoned with a pinch of salt, a drizzle of oil and another of vinegar. Garnish with a sprig of parsley.

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  • 1 raw beetroot

  • 1 mackerel of 1/2 kg

  • 50 g of cream cheese

  • 1 clove garlic

  • vinegar

  • olive oil

  • Salt

  • Pepper

  • chives

  • chopped parsley

Clean the fish and remove the loins. Remove the skin and cut them into cubes.

Finely chop the garlic and brown it in a pan with a drizzle of oil. Salt and pepper the fish cubes and add them. When the fish begins to fall apart, add the cheese and mix well. Sprinkle with chopped parsley and chopped chives to taste. Let it cool.

Cut the beetroot into thin slices with the help of the mandolin and fry them in a pan with a drizzle of oil. Drain on absorbent paper. Make kind of creamy fish filled chip bites.

For the vinaigrette, put vinegar, salt, pepper, oil and chopped parsley in a bowl. Mix.

Serve the beetroot chips stuffed with creamy fish and drizzle with the vinaigrette.

Veggie Beetroot Burgers

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  • 280 grams of cooked and drained beetroot.

  • 100 grams of dry rice.

  • 80 grams of oat flakes.

  • Flax seeds: 1 tablespoon

  • Garlic powder: 1 tablespoon.

  • A handful of fresh herbs of your choice: parsley, coriander, basil, mint.

  • The zest of half a lemon.

  • Salt and pepper to taste.

Cook the rice and, when it is ready, spread it on a plate or tray to cool.

In a food processor, grind the oat flakes, flax and garlic. Add the cooked beetroot and rice. Crush everything lightly.

To finish, add the chopped herbs, lemon zest, salt and pepper. Place in a bowl and chill in the fridge for 10 minutes.

Shape the burgers with slightly damp hands to prevent the dough from sticking. If they are going to be eaten right away, heat them on a griddle or frying pan with a little oil until golden. Or roast them in the oven at 200 ºC for about 10 or 15 minutes.

At the same time, prepare the mayonnaise by adding all the ingredients in a blender glass. Beat well until everything is integrated and rectify the point of lime and salt.

Assemble the hamburgers with the bread, the accompaniment and everything well watered with the sauce.

Beetroot Gazpacho

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  • 1 kg of ripe tomatoes.

  • 100 gr of beetroot. It can be raw or already cooked.

  • 1/2 onion.

  • 1 clove garlic.

  • 1/2 cucumber.

  • 2 tablespoons of white wine vinegar.

  • Cold water.

  • Olive oil to taste (I usually add 2-3 tablespoons).

  • Salt.

Bring water to a boil in a pot, introduce the beets with the leaves cut (but leaving a few centimeters of stems) and let them cook for about 40 minutes. This time will depend on how big they are, so you'll know they're ready when you can poke them with a knife and there's no resistance. Drain them, let them cool and peel them.

Wash the tomatoes and peel the cucumber, onion and garlic.

Cut the tomatoes into quarters and see putting them in the glass blender.

Also cut the onion and cucumber into pieces, and also put them in the blender along with the garlic and beetroot.

Pour about 100 ml of water (half a glass) and blend. We have done it with our glass blender and with just 30 seconds everything has been perfectly crushed.

Strain the mixture obtained, rinse the blender glass and put the already strained mixture back into it.

Start it up and pour the salt, vinegar and oil while it is running, through the upper hole. Stop the mixer, test the mixture and rectify it with salt or, if you prefer, you can add more water or even cubes, this is to taste.

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