Beetroot Dessert – Recipe and Preparation

Beetroot Dessert – Recipe and Preparation

Beetroot dessert is a type of Eastern sweet that can be served at occasions and gatherings with friends and family. It is distinguished by its wonderful taste and eye-catching color, and it is beneficial for the body due to the beetroot's richness in vitamins, antioxidants, and essential nutrients.

This recipe is easy to prepare and does not require much time or effort.

Main Ingredients for Beetroot Dessert:

• 3 cups of grated beetroot
• 2 cups of water
• 1 cup of fine sugar
• 2 tablespoons of butter
• 2 tablespoons of sunflower oil
• 1.5 cups of semolina
• 1 teaspoon of ground cardamom
• 1 cup of liquid milk

Filling Ingredients:

• 200 grams of cream cheese (at room temperature)
• ¼ cup of fine sugar
• ½ cup of heavy cream

Serving Ingredients:

• A moderate amount of crushed pistachios

Preparation Method:

1. Prepare the Beetroot: Begin by washing the beetroot thoroughly, then peel and grate it finely. In a large, deep pot, add the grated beetroot and 2 cups of water. Cook over medium heat for about 10–12 minutes until the beetroot is completely cooked. Then, add the fine sugar while stirring for a few minutes until the sugar dissolves, forming a beetroot mixture.

2. Cook the Semolina: In another large pot, add the butter and oil and heat over medium heat until the butter melts and the oil is well heated. Then, add the semolina while stirring with a wooden spoon until it turns a light golden color. Next, incorporate the beetroot mixture, along with the cardamom and rose water, while continuing to stir with a whisk.

3. Add Milk: Pour in the milk and continue stirring for a few minutes. If the mixture is a bit thick, you can add half a cup of water. Cover the pot and let it cook over medium heat for about 10 minutes until the semolina is fully cooked.

4. Prepare the Filling: In a large bowl, combine the cream cheese, fine sugar, and heavy cream. Whisk together until you achieve a creamy, smooth consistency.

5. Assemble the Dessert: Take a round mold and line it with plastic wrap on all sides for easy removal later. Sprinkle the crushed pistachios at the bottom of the mold, then pour half of the beetroot and semolina mixture. Add a layer of the filling, and finally pour the remaining beetroot and semolina mixture on top.

6. Chill: Place the dessert in the refrigerator for about 4 hours (it is preferable to refrigerate it overnight before serving). Once set, remove it from the refrigerator and invert it onto a serving plate. Serve it cold.

Dear reader, what do you think of this recipe? Did you like it? Please let me know your thoughts in the comments. Thank you!