Raw Beetroot Passion: Juice + Seitan in red

There’s a mystery I don’t understand…and is about beetroot.

Beetroot already cooked is very wide spread in my country, but the raw version is almost unknown. Personally I love the second one and use it mostly raw, enjoying the delicate taste and the crunchy texture. Contra the already cooked is sweetish, tender and lacking of any vitamins lost during the cooking.

The passion for beetroot is such that I decided to double it and with the same ingredient to prepare two recipes. How? With the juicer using juice and juicer pulp. Recipes for 4

Side A (noble part) – Super vitamin juice

Ingredients

4 beetroots raw

1 piece of fresh ginger

Celery leaves

The green part of fennels

1 carrot

1/2 lemon

Salt and pepper

Preparation

Wash the beets and peel them with a potato peeler. Chop all the ingredients and juice them. Divide the juice into glasses and complete with a squeeze of lemon juice and, if you like, with salt and pepper. Keep aside the juicer pulp for the recipe Side B.

Side B (food scraps) – Seitan in red

Ingredients

The juicer pulp (Side A)

200g leeks (green part is fine)

320g seitan natural

Extra Virgin Olive Oil

1 tablespoon of chickpea flour

1 teaspoon of turmeric

A pinch of red pepper and salt

1/2 lemon

Preparation

Cut the seitan into cubes and pass in the chickpea flour. Pan fry with two tablespoons of oil. Keep it aside. Slice the leek and sauté in a pan with two tablespoons of olive oil, chilli and turmeric. Add up the juicer pulp and pan fry for 3-4 minutes. Join the seitan, salt and saute for other 3 minutes. Turn off the heat and sprinkle with the lemon juice. Enjoy.

 Lisa