For the masa: 2 medium beets (280 g), 2 eggs, 2 tablespoons of melted butter, 1/4 cup of milk (60 ml), 3/4 cup of all-purpose flour (90 g), 1 tablespoon of active dry yeast, 1/2 teaspoon of salt,
For the filling: 1 medium onion (100 g), 2 cloves of garlic, minced, 1/4 cup of olive oil (60 ml), 1 cup of broccoli florets (100 g), 1 cup of green beans, cut into small pieces (120 g), 1/3 cup of grated beetroot (40 g), 1/2 cup of water (120 ml), 1/2 teaspoon of salt, 2 tablespoons of mustard seeds, 2 tablespoons of all-purpose flour, 1 cup of milk (240 ml),
For the sauce: 1 1/2 cups of heavy cream fresh (360 ml), 1/2 teaspoon of salt, 2 tablespoons of lemon juice, 4 cups of water (960 ml), 8 sprigs of parsley
For the masa: 2 medium beets (280 g), 2 eggs, 2 tablespoons of melted butter, 1/4 cup of milk (60 ml), 3/4 cup of all-purpose flour (90 g), 1 tablespoon of active dry yeast, 1/2 teaspoon of salt,
For the filling: 1 medium onion (100 g), 2 cloves of garlic, minced, 1/4 cup of olive oil (60 ml), 1 cup of broccoli florets (100 g), 1 cup of green beans, cut into small pieces (120 g), 1/3 cup of grated beetroot (40 g), 1/2 cup of water (120 ml), 1/2 teaspoon of salt, 2 tablespoons of mustard seeds, 2 tablespoons of all-purpose flour, 1 cup of milk (240 ml),
For the sauce: 1 1/2 cups of heavy cream fresh (360 ml), 1/2 teaspoon of salt, 2 tablespoons of lemon juice, 4 cups of water (960 ml), 8 sprigs of parsley
Prepare the masa: grate the beets, cut into small pieces and pass through a centrifuge to extract 1/2 cup of beet juice (120 ml)
In a medium bowl, combine the beet juice and remaining ingredients and mix well with a hand mixer
In a non-stick skillet with a diameter of 18 cm, spread 3 tablespoons of masa and cook over medium heat until golden brown on the bottom, about 1 minute per side
Flip the masa pancake to brown the other side (about 1 minute per side)
Transfer to a plate
Repeat the process with the remaining masa. Reserve
Prepare the filling: in a large skillet, over low heat, sauté the onion and garlic in olive oil, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Add the broccoli, green beans, beetroot, water, and salt
Cover and cook over low heat, stirring occasionally, until the vegetables are tender (about 10 minutes)
Add the mustard seeds and flour and mix well
Add the milk and cook, stirring constantly, until slightly thickened (about 1 minute). Reserve
Prepare the sauce: in a large skillet, combine all ingredients and cook over medium heat, stirring constantly, until it starts to boil (about 1 minute). Reserve
In another large skillet, over high heat, bring water to a boil
Add parsley sprigs and let simmer until tender (about 1 minute)
Strain and reserve
Distribute the reserved filling in the center of the reserved masa pancakes
Form the masa into a roll, wrapping with a parsley sprig
Spread the reserved sauce on the bottom of a plate
Place the filled pancake rolls on top
Serve immediately
380 calories per serving
