Food recipes with beetroot Pudding Desert recipes?

1. Beetroot and Chocolate Pudding

Ingredients:

* 1 medium beetroot, peeled and grated

* 2 cups milk

* 1/4 cup sugar

* 1/4 cup cornstarch

* 2 tablespoons cocoa powder

* 1/4 teaspoon salt

* 1 teaspoon vanilla extract

* 1/4 cup dark chocolate, chopped

Instructions:

1. In a medium saucepan, combine the grated beetroot, milk, sugar, cornstarch, cocoa powder, and salt.

2. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 5 minutes, or until thickened.

4. Remove from heat and stir in the vanilla extract and chocolate.

5. Pour the pudding into individual serving dishes or a 9-inch square baking dish.

6. Chill in the refrigerator for at least 4 hours before serving.

2. Beetroot and Berry Pudding

Ingredients:

* 1 medium beetroot, peeled and grated

* 1 cup milk

* 1/2 cup sugar

* 1/4 cup cornstarch

* 1/4 cup mixed berries (such as strawberries, blueberries, and raspberries)

* 1/4 teaspoon vanilla extract

* 1/2 cup whipped cream

Instructions:

1. In a medium saucepan, combine the grated beetroot, milk, sugar, cornstarch, and berries.

2. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 5 minutes, or until thickened.

4. Remove from heat and stir in the vanilla extract.

5. Pour the pudding into individual serving dishes or a 9-inch square baking dish.

6. Chill in the refrigerator for at least 4 hours before serving.

7. Top with whipped cream before serving.

3. Beetroot and Coconut Pudding

Ingredients:

* 1 medium beetroot, peeled and grated

* 1 cup milk

* 1/2 cup coconut cream

* 1/4 cup sugar

* 1/4 cup cornstarch

* 1/4 teaspoon salt

* 1/2 teaspoon vanilla extract

* 1/2 cup shredded coconut

Instructions:

1. In a medium saucepan, combine the grated beetroot, milk, coconut cream, sugar, cornstarch, and salt.

2. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 5 minutes, or until thickened.

4. Remove from heat and stir in the vanilla extract and shredded coconut.

5. Pour the pudding into individual serving dishes or a 9-inch square baking dish.

6. Chill in the refrigerator for at least 4 hours before serving.