Freeze-Dried Beets Diced - Red Beet Dices - Non GMO - Beetroot Dices - Beet Salad - Borscht Ingredients

Discover the Power of Freeze Dried Beets Diced

• Naturally Nutrient-Packed: Elevate your health game with our freeze dried beets diced, loaded with essential vitamins, minerals, and antioxidants.
• Authentic Beet Flavour, Minus the Mess: Experience the real taste of beets without the hassle of peeling and dicing—perfect for quick culinary creations.
• Long-Lasting Freshness: Our careful freeze drying process locks in the beets' vibrant colour, nutrition, and flavour for extended shelf life.
• Versatile Culinary Gem: Ideal for salads, soups, smoothies, and more—our diced beets promise to be the star ingredient in diverse dishes.

Here's a simple Borscht recipe using freeze-dried diced beets:

Ingredients:

• 1 cup freeze-dried diced beets
• 4 cups beef or vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and diced
• 1 cup shredded cabbage
• 2 tablespoons tomato paste
• 1 tablespoon vinegar (white or apple cider)
• 2 tablespoons olive oil
• 1 bay leaf
• Salt and pepper to taste
• Sour cream and fresh dill for serving

Instructions:

1. Rehydrate Beets: In a bowl, rehydrate the freeze-dried diced beets by covering them with warm water. Let them sit for about 10 minutes, then drain and set aside.

2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.

3. Add Carrots and Potatoes: Stir in the diced carrot and potato. Cook for 5 minutes, stirring occasionally.

4. Add Beets and Tomato Paste: Add the rehydrated beets and tomato paste. Cook for another 2 minutes, stirring to combine.

5. Add Broth and Seasonings: Pour in the beef or vegetable broth. Add the bay leaf, and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, or until the vegetables are tender.

6. Add Cabbage and Vinegar: Stir in the shredded cabbage and vinegar. Simmer for an additional 5-10 minutes, until the cabbage is tender.

7. Season and Serve: Remove the bay leaf. Season the borscht with salt and pepper to taste. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your delicious, beet-packed Borscht!

Beet Blast Salad Recipe

Ingredients:

• 3 tablespoons of freeze dried beets diced
• Mixed salad greens (kale, arugula, spinach)
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• Dressing: Olive oil, balsamic vinegar, honey, salt, and pepper

Instructions:

• Hydrate the Beets: In a small bowl, add warm water to the freeze dried beets diced. Allow to rehydrate for about 10 minutes, then drain excess water.
• Mix the Salad: Toss together the salad greens, hydrated beets, feta cheese, and toasted walnuts in a large bowl.
• Dress & Serve: Whisk together the dressing ingredients to your taste, drizzle over the salad, toss, and enjoy!