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a basket with 8 veggie-colored arepas made with carrot, beet and cilantro, on a beige linen towel.
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4.82 from 22 votes

Venezuelan Veggie-Colored Arepas Recipe

Colored arepas made with carrot, beet and cilantro juice — nutritious, gluten-free and ready in 30 minutes. A delicious way to get more vegetables into your diet without anyone noticing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Arepas, Breakfast, Brunch
Cuisine: Venezuelan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: beet arepas recipe, carrot arepas recipe, cilantro arepas recipe. Venezuelan arepas recipe, how to make veggie colored arepas, multicolored arepas recipe, Veggie colored arepas recipe
Servings: 15 arepas
Calories: 92kcal
Author: Enri

Ingredients

For the cilantro arepas

  • 1 1/3 cups water 315 ml
  • 1 bunch fresh cilantro (stems included)
  • 1 pinch salt
  • 1 cup arepa flour (Harina P.A.N.) 130 g

For the carrot arepas

  • 1 1/3 cups water 315 ml
  • 1 cup carrots, grated 110 g
  • 1 pinch salt
  • 1 cup arepa flour (Harina P.A.N.) 130 g

For the beets arepas

  • 1 1/3 cups water 315 ml
  • 1 cup beets, grated 135 g
  • 1 pinch salt
  • 1 cup arepa flour (Harina P.A.N.) 130 g

Instructions

For the cilantro arepas

  • IPlace the water and cilantro in a blender. Blend until smooth.
  • Pour the cilantro juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

For the carrot arepas

  • Place the water and grated carrot in a blender. Blend until smooth.
  • Pour the carrot juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

For the beet arepas

  • Place the water and grated beet in a blender. Blend until smooth.
  • Pour the beet juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

To cook the arepas

  • Preheat a budare, griddle or skillet over medium heat. Grease very lightly.
  • Roll 5 balls of dough in each color. Using the palms of your hands, shape them into discs approximately ½ inch (1.3 cm) thick.
  • Place the arepas on the hot griddle and cook for 5 minutes, until golden on the bottom.
  • Flip and cook 3-4 minutes more.
  • Transfer to a preheated 350°F (175°C) oven and bake 3–5 minutes, until they start to puff up.
  • Serve hot with your favorite filling.

Video

Notes

  1. Nutritional values are approximate and were automatically calculated by WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
  2. If the dough cracks when shaping, add a little more juice or wet your hands before kneading.
  3. Spinach arepas have a more intense green than cilantro arepas and a milder, more neutral flavor — perfect if you're not a cilantro fan.
  4. Store beet arepas separately — they stain everything they touch.
  5. They keep for up to 2 days in the refrigerator, tightly covered; freeze for up to 3 months.
  6. To reheat: covered skillet over medium heat or toaster. Never the microwave.
  7. Naturally gluten-free, vegan and low in calories.
  8. They taste even better fresh out of the oven. If you're making all three colors at once, serve first — photograph later.

Nutrition

Serving: 1arepa | Calories: 92kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 25mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1466IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.4mg