Today I come to the fabulous initiative of my dear Hive account@zord189, to show a dish of our cuisine. Although I am not the best example of a chef hahaha, I wanted to get started in these contests that I have always found fun, educational as well as interesting. Nice interaction between people of different nationalities, that we can show everyday things in our daily culinary work.

The arepa is a dish that is a tradition in Venezuelan cuisine. While it's true that other countries claim the origin of it, it's no less true that in Venezuela, my country, it's a star icon in all kitchens, from the most humble to the most sophisticated.

The arepa is made from precooked corn flour, which is kneaded to obtain a paste with which we make the product. An arepa is delicious even with just a spread of butter or margarine. In my country, it is a very Creole tradition. A breakfast without arepa for me is not breakfast. The corn provides very good calories and vitamins that enrich the health of the Venezuelan.

The beetroot is a very nutritious vegetable that is mostly used for the preparation of salads. It has many vitamins and minerals that help digestion because they act as a fiber that helps the intestinal transit. It can also be used in juices accompanied by orange and carrot juice. In my country, we call it Three in One and it provides many vitamins in its intake.

However, it can also be used as a fiber that supports other foods, in that case, it is used in a raw grated form. Arepas are my favorite breakfast, I eat them every day when I wake up. For me, there is no better way to eat breakfast than with Venezuelan arepas. I always try to make them in different ways and, to make them more nutritious, I grate some vegetables into the dough to provide me with the benefits of fiber.

Below I offer you my very simple homemade recipe to accompany this beautiful contest.

Pre-cooked corn flour, in this case, we will use the most popular in my country, known as PAN flour.

Salt to taste.

Raw beet washed and peeled, without shell, already grated.

Oil to grease.

Warm a cup of water and place it in a container, add salt to taste.
Then put a cup of pre-cooked cornflour and stir it until you get a soft dough consistency.

Add oil to soften, just a small squirt.

To the dough already consistent, add grated beet to taste.
Knead it all together and make small balls, depending on the size of the arepa.

They are given their usual round shape (mine are very ugly hahaha), crushing the dough and rounding it. I usually make them thin and I like them to be toasted.

Place a previously greased budare or frying pan, heat it over medium heat and place the arepas there until they are cooked. The term is decided by you, I love toasts.

Then you open them and put butter and any other filling you like, in Venezuela, there are many ways (with ham, grated cheese, scrambled eggs, ground or larded meat, and many more). Everything is up to the creativity and judgment of the chef.