The perfect arepa variation for this spring !

If you have been following me for a while you probably know I am obsessed with arepas (a typical corn flour bread from Colombia and Venezuela). You can find in my blog recipes for the traditional ones or versions using plantain or yuca. Today I bring you a more colourful variation for the spring by using beetroot for a lovely pink shade. The beetroot not only makes them look beautiful but also adds extra vitamins and nutrients!

The traditional arepa recipe only really calls for two ingredients: harina pan and water. For this version I am simply substituting the water with some homemade beetroot juice. Even though the recipe is very simple, nailing the method is what really matters! The amount of liquid to add (in this case the beetroot juice) is not an exact science and you need to get a feel for the dough consistency to achieve the perfect arepa!

I am doing a simple mozzarella cheese filling but feel free to use any other traditional ingredients such as refried beans, plantain or reina pepia.

🌱Vegetarian

🍽️ 3 large arepas

Ingredients

• 250mL water

• 100g beetroot

• 210g harina pan (1 1/1 cups)

• 1 1/2 tsp salt

• Filling: mozzarella cheese

Method

• First make your beetroot juice by blending the beetroot and water. Pass through a strainer and then transfer to a saucepan and bring to medium high heat until it starts steaming

• Add the harina pan to a bowl and then pour the hot beetroot juice (1 1/2 cups) and mix quickly with a spoon. Once the juice is incorporated into the dough start kneading until obtaining a smooth malleable dough. If it feels dry and crackling add more water 1 tbsp at a time. Cover it with a cloth and leave it to rest for 5min so the flour hydrates.

• Dive the dough into 3 equal pieces and shape each into a ball with the palm of your hands. Flatten each bowl into a disk about 2cm thick. If the edges start cracking this means your dough doesn’t have enough water, transfer it back to the bowl an add water 1 tbsp at a time.

• Take a frying pan, add some olive oil (optional) and bring to medium heat. Place your arepas and cook for about 5 minutes on each side until golden brown. Remove from the pan and leave it to cool for a couple of minutes

• For filling them with cheese use a sharp knife to cut in half and fill with as much mozzarella cheese as you want. Transfer them to a preheated oven at 180C for about 10min until the mozzarella melts completely. Remove them from the oven and enjoy while hot!

FAQS and Tips

• Getting the right dough consistency. After the dough has rested it should feel soft like playdough, but it shouldn’t stick to your hand as this indicates it is too wet. If it's too sticky, add more flour 1tbsp at a time until the dough is just dry enough.On the other hand, if you haven't added enough water, the dough will crack as you make the arepas. In this case, add 1tbsp more water at a time

• Once you’ve made the dough you can wrap it in cling film and store it in the frisge overnight until ready to use. If it looks a bit drier you can add some more water to the dough until obtaining the right consistency