Talharim de Beterraba

Talharim de Beterraba is a vibrant Brazilian pasta dish made from fresh beetroot, offering a delightful blend of earthy flavors and a beautiful color. This Paleo-friendly recipe is not only nutritious but also a feast for the eyes, perfect for impressing guests or enjoying a cozy dinner at home.

Ingredients

• Beetroot - 200 grams
• Almond flour - 100 grams
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - a handful, chopped
• Cherry tomatoes - 100 grams, halved

Steps

1. Preheat your oven to 200°C (390°F).
2. Wrap the beetroot in aluminum foil and roast in the oven for about 25 minutes or until tender.
3. Once cool, peel the beetroot and chop it into smaller pieces.
4. In a blender or food processor, combine the roasted beetroot, eggs, almond flour, olive oil, salt, and black pepper. Blend until a smooth dough forms.
5. Dust a clean surface with almond flour and roll out the dough to about 0.5 cm thickness.
6. Cut the rolled dough into thin strips to form the talharim (pasta).
7. In a large pot, bring salted water to a boil. Add the talharim and cook for about 2-3 minutes until they float to the top.
8. In a skillet, heat a bit of olive oil over medium heat. Add minced garlic and sauté until fragrant.
9. Add the halved cherry tomatoes and cook for 2-3 minutes until softened.
10. Drain the talharim and toss it in the skillet with the garlic and tomatoes. Mix well.
11. Finish with fresh basil and serve immediately.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 24 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 200 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from beetroot, which can help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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