Name: Beetroot Broccoli Hearts in Creamy Spinach Sauce recipe by Sakshi Sinha at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 8 to 10 medium size broccoli florets; 1 medium size beetroot; 4 tbsp + 1/2 tbsp plain flour; 3 tbsp Rice flour; Ginger Garlic Paste 1/2 tbsp; Onion powder 1 tsp; Chili flakes 1 tbsp; Salt and pepper to taste; Garlic powder 1/2 tsp; Olive oil 2 tbsp; oregano 1 tsp; Milk 1/2 cup; Cheese 3 tbsp; Butter 2 tbsp; Spinach puree 1 cup

ABOUT Beetroot Broccoli Hearts in Creamy Spinach Sauce RECIPE

This recipe is perfect to be included in any party occasions , apart from being healthy and nutritious, it looks amazing with green boundary and red inside heart .

Ingredients Serving: 1

8 to 10 medium size broccoli florets
1 medium size beetroot
4 tbsp + 1/2 tbsp plain flour
3 tbsp Rice flour
Ginger Garlic Paste 1/2 tbsp
Onion powder 1 tsp
Chili flakes 1 tbsp
Salt and pepper to taste
Garlic powder 1/2 tsp
Olive oil 2 tbsp
oregano 1 tsp
Milk 1/2 cup
Cheese 3 tbsp
Butter 2 tbsp
Spinach puree 1 cup

Instructions

Grate the beetroot and squeeze it’s water. Add grated beetroot in a bowl and keep it aside
Blanch broccoli for 5 mins. Drain excess water, cool and chop it finely . Keep it aside
Add half quantity of plain flour , rice flour , ginger garlic paste , salt , pepper, chili flakes, onion powder, garlic powder to beetroot and remaining half to broccoli florets in a separate bowl
Mix everything well in each bowl and make a dough like mixture
Place parchment paper in a pizza pan. Place heart shape cookie cutter on parchment paper
Divide broccoli mixture and beetroot mixture into equal parts. Add broccoli mixture around the heart shaped cookie cutter and beetroot mixture within cutter. Gently remove the cookie cutter. Prepare all hearts in same way
Refrigerate hearts for 1 hour
Preheat oven to 180 deg. Brush oil on both the sides of hearts and bake it for 20 mins until light golden brown
For making creamy spinach sauce: Melt butter in a pan. Add 1/2 tbsp plain flour and mix well until golden brown. Now add 1/2 cup of milk and mix well until lump free. Add chili flakes, oregano , salt and pepper. Mix well. Once it starts to thicken , add 3 tbsp of cheese , spinach puree and mix everything well until sauce is thick and creamy
For plating , spread the sauce on plate and place baked broccoli- beetroot hearts on the sauce , enjoy .

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