Beet and Carrot Arepas
This recipe for beet and carrot arepas is perfect for a light and healthy lunch or dinner. They are also filling enough to last all afternoon with just a cup of tea or coffee.Arepas are a snack or savory food similar to cornbread, originally from Venezuela and Colombia. This vegetarian version uses carrots and beets.
Ingredients
- 1 unidad Medium carrot
- 2 unidad Small - medium beets
- 4 tazas Water
- 2 tazas Corn flour
- 1/2 cda Salt
- 1 cda Butter
Instructions
- Wash the beets and carrots well. Peel them carefully and proceed to grate them on the small side of the grater. Place in a container where we can knead.
- Add the salt and water, stir until the mixture is uniform. Then we begin to add the flour and stir with a fork so that no lumps are formed. We proceed to knead until we obtain a consistent and smooth dough.
- Divide the dough into 4 portions and turn each portion into a ball. With each ball we begin to turn it over with both hands and press it so that it takes the shape of an arepa. Place over medium heat a budare or frying pan and when it is hot put the arepas.
- Let the arepas cook for about 6 minutes per side, always making sure they do not burn. Once they are ready, open and spread with butter.
- We can fill with cheese or any other ingredient of your choice, in this case we did it with scrambled eggs.
