{"id":5658,"date":"2019-02-16T10:52:46","date_gmt":"2019-02-16T09:52:46","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=5658"},"modified":"2019-02-16T10:52:46","modified_gmt":"2019-02-16T09:52:46","slug":"rodbetor-syrade-hummus-gratang-mm","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/rodbetor-syrade-hummus-gratang-mm\/","title":{"rendered":"R\u00f6dbetor &#8211; en receptsamling"},"content":{"rendered":"<p><strong>R\u00f6dbetor \u00e4r en av mina absoluta favoriter. De har karakt\u00e4r. De \u00e4r galet vackra och har precis blivit uppgraderade med h\u00e4lsof\u00f6rdelar. H\u00e4r presenteras en kavalkad av syrade r\u00f6dbetor, hummus, risotto, paj och grat\u00e4ng p\u00e5 r\u00f6dbetstema. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>F\u00f6rra sommaren var galna r\u00f6dbetsdagar. Som jag sk\u00f6rdade och tillagade betor i l\u00e5nga rader. Och de h\u00e5ller sig fortfarande lika fina. Jag \u00e4lskar den l\u00e4tt jordiga s\u00f6tman, men k\u00e4nner du dig tveksam s\u00e5 kan den t\u00e4mjas med n\u00e5got syrligt. Perfekt \u00e4r att syra betorna tillsammans med r\u00f6dk\u00e5l och lite l\u00f6k. Recept finns i l\u00e4nken nedan.<\/p>\n<p>R\u00f6dbetor i kombination med l\u00e4tt s\u00e4lta \u00e4r ett annat s\u00e4tt att ta fram de allra b\u00e4sta smakegenskaperna. T\u00e4nk ost. Paj, risotto och grat\u00e4ng \u00e4r tre r\u00e4tter med ostinslag och det blir fantastiskt med r\u00f6dbetor. Flera av recepten \u00e4r kompletta. Det vill s\u00e4ga en hel m\u00e5ltid i sig.<\/p>\n<figure id=\"attachment_5662\" aria-describedby=\"caption-attachment-5662\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/02\/Ro\u0308dbetor2019-2-e1550234247205.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-5662\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/02\/Ro\u0308dbetor2019-2-682x1024.jpg\" alt=\"skogtillbord-r\u00f6dbetor-feb19\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-5662\" class=\"wp-caption-text\">F\u00f6rra sommaren var r\u00f6dbetans. Sk\u00f6rden var fantastisk och hela svenska folket kan frossa. Prova min favorit syrade r\u00f6dbetor, eller testa en kr\u00e4mig risotto, en vacker paj eller ett r\u00f6dbetsinslag i grat\u00e4ngen.<\/figcaption><\/figure>\n<p>Och s\u00e5 \u00e4r det f\u00e4rgen. Den g\u00e5r inte att f\u00f6rbise utan m\u00e5ste utnyttjas eftersom den h\u00e5ller sig s\u00e5 fint genom b\u00e5de syrningsprocess och ugnsrost. \u00c4mnet heter Bentanin och anv\u00e4nds f\u00f6r att f\u00e4rga livsmedel under E-numret 162. R\u00f6dbetshummusen p\u00e5 bilden \u00e4r verkligen mycket god och dessutom s\u00e5 vacker med den speciella r\u00f6dvioletta f\u00e4rgen. Ett smycke p\u00e5 exempelvis en buff\u00e9.<\/p>\n<p>Nyttig d\u00e5? Forskning p\u00e5g\u00e5r och det finns unders\u00f6kningar som talar om \u00f6kad prestationsf\u00f6rm\u00e5ga och om p\u00e5verkan p\u00e5 blodtryck. Det \u00e4r nitratet i betorna som reduceras till nitrit som sedan omvandlas till kv\u00e4veoxid. <a href=\"http:\/\/www.hypertoni.org\/sites\/default\/files\/magazine\/pdf\/vm_3-16_ua.pdf\">\u00c4r du nyfiken s\u00e5 finns mer info att h\u00e4mta bland annat i den h\u00e4r artikeln fr\u00e5n tidskriften Vaskul\u00e4r medicin.<\/a><\/p>\n<p>Jag kommer h\u00e4r inte att presentera nya recept, d\u00e4remot p\u00e5minna om en hel rad \u00e4ldre inl\u00e4gg d\u00e4r r\u00f6dbetor spelat huvudrollen. L\u00e4nkar nedan. Klicka och se n\u00e5got av allt de goda betorna kan bidra med i matlagningen.<\/p>\n<h2>R\u00f6dbetor &#8211; en receptsamling<\/h2>\n<h4><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/mjolksyrade-rodbetor-sa-gor-du\/\">Syrade r\u00f6dbetor \u2013 min favorit!<\/a><\/h4>\n<h4><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetshummus-en-skon-rod-rora\/\">R\u00f6dbetshummus &#8211; vackert och gott<\/a><\/h4>\n<h4><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsrisotto-for-en-vegetarisk-mandag\/\">R\u00f6dbetsrisotto &#8211; kr\u00e4mig med osttopping<\/a><\/h4>\n<h4><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetspaj-nyskordat-i-pajen\/\">R\u00f6dbetspaj &#8211; frasigt l\u00e4cker<\/a><\/h4>\n<h4><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsgratang-gott-och-vackert\/\">R\u00f6dbetsgrat\u00e4ng &#8211; en riktig grat\u00e4nghit<\/a><\/h4>\n<p>S\u00e5h\u00e4r mitt i vintern f\u00e5r vi n\u00f6ja oss med sj\u00e4lva betan. Gott nog, men gl\u00f6m inte att g\u00f6ra ett hastigt fr\u00e4s p\u00e5 bladen tillsammans med olja, vitl\u00f6k och salt n\u00e4r prim\u00f6rerna dyker upp. Och just idag har jag faktiskt startat upp en odling med r\u00f6dbetsblast i mitt v\u00e4xthus. H\u00e5ller tummarna f\u00f6r en f\u00f6rsta sk\u00f6rd om n\u00e5gra veckor.<\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00f6dbetor \u00e4r en av mina absoluta favoriter. De har karakt\u00e4r. De \u00e4r galet vackra och har precis blivit uppgraderade med h\u00e4lsof\u00f6rdelar. H\u00e4r presenteras en kavalkad av syrade r\u00f6dbetor, hummus, risotto, paj och grat\u00e4ng p\u00e5 r\u00f6dbetstema. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":5663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[358,264,43,194,357,275,279],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>R\u00f6dbetor - en receptsamling - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"R\u00f6dbetor \u00e4r en av mina absoluta favoriter. De har karakt\u00e4r. De \u00e4r galet vackra och har precis blivit uppgraderade med h\u00e4lsof\u00f6rdelar. H\u00e4r presenteras en kavalkad av syrade r\u00f6dbetor, hummus, risotto, paj och grat\u00e4ng p\u00e5 r\u00f6dbetstema. 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