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What can you make beetroot recipes. Beetroot Dishes

The gardening season is already in its active phase, and the first fruits are already appearing in the southern regions of the country, and the period of harvesting the main harvest is not far off. Therefore, now you should take note of interesting recipes, and today we decided to devote the post to one of the vegetables and offer simple and delicious beetroot dishes. This sweet red root vegetable is on the list of the healthiest vegetables, but how to cook it and in what form to present it to the household is still worth considering.

We are used to using beets in cooking traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But in the world there are still a huge variety of recipes where you can apply this vegetable. For example, it is not a sin to make a stew from red beets, or make so much delicious appetizer that you will lick your fingers, as they say. In addition, pancakes are even made from beets, which are quite tasty and healthy, which is especially important.

But for all its splendor, beetroot dishes will be truly tasty and valuable for our health only if the vegetable is chosen correctly for culinary purposes.

What is the most delicious beet

There are three main varieties of beets: fodder (for livestock), sugar (for sugar production) and table (for food).

Burak is one of the most important products of a healthy menu. If you introduce the use of beets on a regular basis (500-600 g per month), then this vegetable will help maintain the body, improve digestion and normalize hemoglobin levels. Beets have remarkable benefits for us, but you need to be able to choose them correctly, then the dishes are guaranteed to turn out delicious.

The size of an ideal beet should not exceed 12 cm in diameter and a weight of 400 g. Otherwise, it can be assumed that we have either not a table beetroot, but a feed beet, the taste and texture of which, to put it mildly, are not important, or the vegetables are stuffed with nitrates to the eyeballs. which significantly reduces their usefulness.
External condition. When making a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, the beetroot should be dense, without soft points and holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
Colour. The color of delicious beets should be rich burgundy or slightly purple. It is the dark color that indicates the high content of betaine (a natural antioxidant) in the fruit.
Incision. On the longitudinal cut of a good beet, there will be no rings, fibers and redness. All these characteristics indicate the fodder type of the vegetable, or an excess of fertilizers in the cultivation of the crop. But the dark ruby or even purple pulp of uniform color with rich dark juice is a clear indicator of tasty beetroot.

Considering all kinds of recipes for beetroot dishes, you can see that different treats include different ways cooking vegetable. Somewhere it is appropriate to use a raw root vegetable, in some dish the beets are pre-boiled or baked. One way or another, each method and gadget requires certain rules:

To cook beets at home in the usual way, the bay cold water and putting on medium heat, it will take 1-2 hours.
To speed up this process a little and also keep the useful inclusions to the maximum, you should put a pot of water on the fire, add a pinch of salt and let the liquid boil for 5 minutes. In the process of boiling, oxygen comes out of the water, which then removes minerals from the vegetable, so only then can we lower the washed root vegetables into the pan, thereby saving their benefits.
Another method, so to speak professional, allows you to cook beets in 45 minutes. Boil the vegetable for 30 minutes, and then transfer it to ice water, preferably with ice. This shock technique allows you to bring the beets to perfect readiness.
Also in the sleeve of the culinary experts there is an excellent trump card on how to cook delicious beets for mono-salads or vinaigrette. To do this, wrap the washed fruits in foil and bake in the oven at 180 ° C for 40-50 minutes. You should not increase the baking temperature, because already at 190 ° C, ascorbic acid begins to break down and the vegetable will lose its benefits. Beets prepared in this way are drier and sweeter than cooked beets.
If you use a pressure cooker to boil beets, then it will take 30-35 minutes for whole root crops to be ready, and if you cut the beetroot into bars, they will be ready in 20 minutes.

The leader in fast boiling of beets is the microwave oven. If you put the washed root vegetable in a hermetically tied bag, then at maximum power the beetroot will be cooked in just 10 minutes. Before cooking, 2-3 punctures should be made in the bag so that the bag does not break.
A steamer will take 50 minutes to cook beetroot, and a multicooker will take 40-60 minutes in the "cooking" or "baking" mode.

You can read more about all the methods of cooking beets in our articles.

First courses with beets

First courses with beets are well-known and famous borscht. We offer you a selection of the most popular recipes for first courses with beets.

These recipes must be carefully studied to get a real burgundy Ukrainian borscht ...

Beet main courses

Recipes for main courses of boiled or stewed red beets are an excellent side dish for meat, fish and vegetable dishes, and they can also become a chic snack addition to side dishes of potatoes and rice.

Vegetable side dish "Beetroot"

Ingredients

Seasoning "Pepper Mix" - ½ tsp;
Extra salt - ½ - 1 tsp;
Fresh tomato - 1 fruit;
A slice of garlic - 1-2 pcs.;
Red onion- 2 onions;
Medium-sized beetroot - 5 tubers;
Refined oil - 50 ml;

Side dish preparation

Chop the onion ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
We chop the washed and peeled beetroot coarsely on a grater and send it to the pan with onions and garlic.
Grind the tomato into cubes or also three on a grater and add it to the stewpan with the vegetables.
Now add some salt and pepper to the mixture, cover and simmer over low heat for 15 minutes, stirring regularly.
After readiness, pour finely chopped greens into a container and insist the garnish under the lid for another 5 minutes.

Burak with cheese sauce

Ingredients

Boiled beets - 2 fruits;
Crushed kernels walnut- 50 g;
Garlic - 1 clove;
Ghee - 55 g;
Cream 30% - 1/3 tbsp.;
Fresh champignons - 100 g;
Blue cheese (or simple) - 120 g;
Salt - ½ tsp;

Step by step preparation of a snack

Let's make the sauce. Chop the mushrooms finely and fry in melted butter until golden brown, then pour in the cream and finely chopped cheese.
Cook the sauce over very low heat with constant stirring until the cheese is completely dissolved. We taste it and add some salt if necessary. Remove the thick sauce from the heat and let it cool down.
We rub the boiled beetroot coarsely, or cut into thin bars and put in a sieve to drain excess juice.
Crushed nuts (we leave a handful for sprinkling) and grated garlic are mixed with beets, salt to taste and put on a portioned dish. Pour on top of the beets cheese sauce and showered with nuts.

White cabbage - 0.6 kg;
Potatoes - 3 tubers;
Tomato paste - 2 tablespoons;
Water - 1 tbsp.;
Burak - 2 tubers;
Leeks - 150 g;
Carrots - ½ pcs.;
Table vinegar 9% - 15 ml;
Dry fenugreek (grass) - 1 tsp;
Salt to taste;
Powdered paprika - 1 tsp;
Powdered black pepper - ½ tsp

How to properly cook beetroot stew

Peel and cut the potatoes into cubes, then send them to cook until tender.
Clean the whole boiled beets and chop them into cubes.
Shred cabbage on a shredder with thin strips and put in a saucepan.
Dilute the tomato paste in a glass of water and pour the resulting mixture to the cabbage. Salt to taste and simmer everything under the lid until tender.
Chop the leeks into rings and fry until golden, mix with chopped strips bell pepper and grated carrots. Fry the vegetables, then pour in a little water, add a pinch of salt and simmer until tender.
Now we connect all the components. In a separate cauldron, lay out the potatoes, onion and pepper fry, then steal the beets, on top of which we lay tomato cabbage... We anoint everything with spices and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

Burak - 2-3 pcs.;
Carrot - 1 medium-sized root vegetable;
Potatoes - 5 pcs.;
Bulgarian pepper - 1 pc.;
Turnip onions - 1 head;
Tomato juice - 0.3 ml.;
Refined oil - 1 glass;
Salt - 1 tsp;
Laurel - 1 sheet;
Spices to taste;

Cooking stewed vegetables

We send finely chopped onions into the oil heated in a saucepan and fry.
Then we send the diced beets and carrots to the container and simmer everything together for 20 minutes over medium heat under a closed lid.
Grind the potatoes into cubic pieces and also send them to the beets, where, under the lid, cook the stew until the potatoes are ready.
After 15 minutes, pour into the composition tomato juice, add chopped Bulgarian pepper, also add salt, lavrushka and spices to taste.

Cook the stew for another 10 minutes and turn it off.

And a few more original beetroot dishes ...

Delicious Beetroot Recipes: Snacks

Snack dishes can include both baked or boiled beets, and raw. And if a fresh vegetable is ideal for wellness snacks, with maximum preservation of benefits, then a boiled version is most suitable for festive mayonnaise salads. But no matter what recipe we choose, the salad with beets always turns out delicious.

Salad "Sissy"

Ingredients

Choice chicken eggs - 5 eggs;
Ground black pepper - 1/3 tsp;
Salt to taste
Potatoes - 6 medium tubers;
Carrots - 0.5 kg;
Burak - 3 roots;
Parsley leaves - 50 g;
Mayonnaise - 300 g;

Cooking salad with boiled beets

Cook eggs hard-boiled for 10-15 minutes, then cool in cold water and grate.
Do not wash beets, carrots and potatoes from contamination, boil until tender and, after cooling, peel them. Each root crop is coarsely chopped on a grater. In separate bowls, mix each ingredient with mayonnaise, and salt and pepper to taste.
We spread the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as decoration.

"Peruvian" salad

A bright and very tasty appetizer will become the most original dish of any feast.

Products

Carrots - 125 g;
Burak - 150 g;
Potatoes - 2 tubers;
Frozen corn - 220 g;
Leeks - 150 g;
Sunflower oil - 1 glass;
Table vinegar 9% - ½ tsp
Dill greens - 40 g
Extra salt to taste;

How to make beetroot salad

Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
Chop the leek onion into thin rings, chop the greens finely, and boil the corn for about 20 minutes in salted water, then put it in a colander.
We mix all the components in a common container and fill the salad with a dressing of sunflower oil, vinegar and salt.

Korean beet

Ingredients

Beets - ½ kg;
Dry garlic - 1 tsp;
Ground red hot pepper - ½ tsp;
Ground cilantro seeds - ½ tsp;
Refined sunflower oil - 1/3 tbsp.;
Vinegar 9% - 4.5 tablespoons;
Rock salt to taste.

Cooking beets in Korean

Rub the raw peeled beets with a long straw using a grater for Korean salads and mix with dry garlic, vinegar and salt.
We put the container with fragrant beetroot on water bath and slowly heat up for half an hour so that all the aromas penetrate the vegetable.
After the allotted time, remove the beets in the fire and grease with pepper and coriander.
Then heat the oil in an enamel bowl, but do not bring it to a boil, and pour it into the salad.

We mix everything well, set the oppression and send the Korean beets to the refrigerator for a day.

Beetroot snack

Ingredients

Burak - 300 g;
Garlic - 5 cloves;
Refined sunflower oil - 50 ml;
Salt - 3 g;
Any greens - 70 g;
Powdered black pepper -1/4 tsp;

Cooking snacks

Peel the baked beetroot and grate.
Turn the garlic into gruel with the help of a garlic and mix with oil, salt and pepper.
We fill the beets with garlic-buttered dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Ingredients

Carrots - 250 g;
Boiled eggs of the 1st category - 6 pcs.;
Cottage cheese - 125 g;
Garlic cloves - 5 pcs.;
Burak - 2 root crops;
Kernels walnuts- 100 g;
Boneless prunes - 120 g
Mayonnaise - 200 g.

Grate boiled eggs with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
We clean the beets and carrots cooked in the skin and also grind with a grater and mix separately with mayonnaise and a pinch of salt.
Lightly fry the nut kernels in a dry skillet, and then chop with a knife.
Soak prunes in boiling water for 10 minutes, then cut them into small pieces and mix with nut crumbs.
Finely chop the green onion feathers.
Pass the garlic through a garlic press. Coarsely shave the cheese. Mix both components and season with mayonnaise.
Lay out the salad in layers: carrots, an egg, a cheese-garlic layer, again an egg, nuts with prunes, beetroot and sprinkle with green onions on top of the salad.

And a few more appetizers and salads with beets to your taste….

These are just a few of the recipes that include beets. But we hope that our simple beetroot dishes will delight you with their taste and will be appreciated by your family.

Everyone's favorite salads with beets for weight loss and good health: maintaining the required level of hemoglobin in the blood and normalizing metabolism. After all, everyone knows that the red root vegetable is rich in iron, which makes it one of the most popular vegetables on the daily menu.

Where can we go without soups? The world-famous "Russian soup" is, for us, ordinary borscht, which is so in demand in the cold season. Thick, fragrant, bright red, warms and nourishes.

We remembered the borscht, and immediately the cooling beetroot pops up in our memory. The unusual color of the broth, vitamin components and a pleasant taste make the chilli the most common soup in the summer heat.

Vegetarian dishes with beets

Vegetarian beetroot recipes are perhaps the tastiest and easiest thing to do on hastily from a root vegetable.

Fresh, baked or boiled beets are coarsely grated or cut into large cubes, and then mixed with garlic, prunes, apples, cabbage, onions or your favorite cheese - additional ingredients of your choice. All that remains is to season the salad with olive oil and sprinkle with citrus juice, and a light and healthy dinner is ready.

How diverse vegetarian meals from beetroot! Pea sausage with beet juice, lavash rolls with vegetable filling, lean borscht, Georgian pkhali, "caviar", cutlets and other non-standard options.

This red root vegetable with a peculiar sweet taste is one of the healthiest vegetables. What to cook with beets? In what form can it be presented to the judgment of the household? How to cook beets properly so they don't lose their own useful properties? Information about this is contained in the article.

Beetroot recipes

We mainly use this vegetable for the preparation of traditional dishes, among which are especially popular: herring under a fur coat, borscht, vinaigrette, salad with garlic. But a huge number of recipes are known in which this vegetable is used. For example, red beets can be used to make a stew or an appetizer so delicious that, as they say, you will lick your fingers. Pancakes are also made from beets, which are both tasty and healthy, which is especially important. Experts say that with all the richness and splendor of the recipes, beetroot dishes will be of real health value only if the vegetable itself is correctly selected for their preparation.

Which beets should you use for cooking? Cooking tips

Anyone who is interested in how to cook beets deliciously should know about the features of this vegetable. There are three known varieties of it. Beets are:

fodder (used for livestock);
sugar (it is grown for sugar production);
dining room (it is then used in cooking for cooking).

Burak or beet (the second name for beet) is one of the most important products in healthy menu... Introduction to the diet of regular consumption of beets in volumes of 0.5-0.6 kg per month helps to strengthen the body, improve digestion and normalize hemoglobin levels. Beets contain remarkable health benefits, you just need to learn how to choose and cook them correctly.

When choosing beets, you should follow the recommendations:

The size. The diameter of an ideal beet should not exceed 12 cm, weight - 400 g. Otherwise, you can be sure that we have a forage beet before us, which does not have a special taste. It can also be assumed that the vegetable is overly stuffed with nitrates, which is why its usefulness is significantly reduced.
Texture. Ideally, the root crop should be dense, without holes and soft spots, with a thin and smooth skin, without rotten or putrid spots.
Colour. Beets will turn out delicious if their color is rich burgundy or slightly purple. It is by the presence of a dark color that one can judge about the high content of the natural antioxidant betaine in the fruits.
Incision. The longitudinal cut of a good beet does not contain rings, fibers or redness. The presence of all these characteristics is evidence that we have either a forage beet or the vegetable contains an excess of fertilizers, while the uniform dark ruby or even purple color of the pulp with rich dark juice clearly indicates that we are faced with a delicious beetroot.

How to cook a vegetable correctly?

The question of what can be made from beets is closely related to the question of the correct technology for preparing the root crop. For various beetroot treats, there are different ways its preparation. In some recipes, the use of a raw root vegetable is appropriate, in others it is recommended to pre-boil or bake it. One way or another, any method requires certain rules to be followed:

For boiling beets in the usual way, i.e. over medium heat, pouring cold water over the vegetable, it will take up to 1-2 hours.

For a slight acceleration of this process and the maximum preservation of all useful inclusions, it is necessary to put a pot of water on the fire, add a pinch of salt to it and wait about 5 minutes until the liquid boils. In the process of boiling, oxygen will be released from it, which removes minerals from the fruit. Then you can dip the washed beets into the pot.
Professionals cook beets for 45 minutes. The vegetable is boiled for 30 minutes, transferred to ice water, or with ice. With this shock technique, the beets are brought to perfect readiness.
For those who do not know how to make a salad or any other dish from beets, cooks recommend wrapping the washed fruits in foil and baking in the oven at 180 ° C for 40-50 minutes. At the same time, it is not advised to increase the baking temperature, since already at 190 ° C the destruction of ascorbic acid begins and the vegetable loses its benefits. A vegetable prepared in this way turns out to be sweeter and drier than boiled one.
For those who want to know how to quickly cook beets, experts recommend using a pressure cooker. Whole root vegetables will be boiled in 30-35 minutes. The beetroot, cut into bars, will be ready in 20 minutes.
The leader in high-speed beetroot cooking is the microwave. For those wishing to learn how to quickly cook beets in the microwave, it is recommended to place the washed vegetable in a hermetically tied bag and send it to the oven. At maximum power, the root crop will be ready in just 10 minutes. Before cooking in a bag, it is recommended to make 2-3 punctures, otherwise it may break.
Cooking beets in a double boiler will take about 50 minutes, and in a multicooker (when using the "cooking" or "baking" mode) - up to 40-60 minutes.

What to cook with beets? First meal

The first dishes prepared with this glorious vegetable are, above all, the famous borscht. Few will refuse to feast on:

Ukrainian borsch with beets;
beetroot red borsch;
borsch with beets and beans;
original okroshka with beets;
Ukrainian beetroot borscht with donuts;
original soup with beets without cabbage.

To get a real dish that meets the accepted canons, you need to carefully study its recipe.

How is red Ukrainian borscht made?

For those wishing to know what to cook from beets, connoisseurs suggest that they familiarize themselves with the recipe for making this popular dish... Borscht is one of the few first courses that only get tastier over time. Therefore, if you decide to cook red borscht, it is better to use a large saucepan for this, so that the food lasts for 2-3 days.

Experts say that this dish goes very well with donuts and garlic. Black bread, lard (fresh or smoked) or lard with garlic cloves also go well with the taste of borscht. It is recommended to season the finished dish with sour cream. Sometimes instead of ordinary sour cream a special dressing is used: garlic (up to 2 cloves) is peeled from the core and passed through a press, the greens are chopped. Chopped herbs and garlic, pepper (black) and salt are added to sour cream. Everything mixes well.

Ingredients

To prepare 5 liters of borscht you will need:

water - 5 l;
cabbage - 300 g;
potatoes - 2-3 pcs.;
garlic - about 4-6 cloves;
pork - 800 g;
carrots - 2 pcs.;
onions - 2 pcs.;
beets - 1 pc.;
beans - 20 g;
tomatoes - 1-2 pcs.;
tomato paste - 2 tbsp. l .;
sour cream - 300-350 ml;
greens - 40 g;
salt, pepper - to taste;
bay leaf - 2-3 pcs.;
black pepper - 10 pcs.

It will take about 1 hour to cook.

Cooking steps

Boil the meat for 1-2 minutes. Next, it must be rinsed, filled with water (fresh) and brought to a boil again. Cook for 1 hour, covering loosely with a lid, over medium heat. This will prevent the broth from skimming with a slotted spoon. If beans are used, they are soaked overnight and boiled with the broth. Next, carrots, salt, onions, black pepper (peas), bay leaf are added to the broth. The bulb is cut crosswise to the middle, you can make about 4-6 punctures in it with a knife. The beets are peeled and cut into strips. If you use sauerkraut instead of fresh beets, the dish will turn out to be unusually tasty. The carrots are peeled, cut into strips. Onions are cut into small cubes. The tomatoes are scalded with boiling water and peeled. Then they are cut into slices, small cubes, grind in a meat grinder, grind in a blender or grate. Beets are fried in hot vegetable oil until they are lightly transparent, carrots are added to it and also lightly fried, after which a little chopped onion is added, which is also fried until transparent. The vegetables are slightly dried, add tomato paste, fry for 1-3 minutes. Then add chopped tomatoes, stew until soft for 3-4 minutes.

Vegetables and meat are taken from the finished broth. The broth is returned to the fire, the meat is sorted out from cartilage and bones, disassembled into fibers or cut into small pieces and returned to the broth, where sour cream is added (optional).

The cabbage is chopped into strips (early cabbage is immediately added to the borscht, it is recommended to slightly mash the late cabbage with your hands so that it lets out the juice and becomes softer), add to the boiling broth, cover it with a loose lid and cook with a slight boil for 5 minutes. Peel the potatoes, chop them into cubes. Add after 5 minutes after the cabbage. Then immediately add the tomato and vegetable dressing. Cook everything until tender. After adding the dressing (after 10 minutes), taste the dish and, if desired, add pepper and salt. Then the core is removed from the garlic, it is finely crushed or passed through a press. Greens are washed and also finely crumbled. Ready borscht should be tasted and added greens (chopped), if necessary - pepper and salt, and boil for 1-2 minutes.

At the end of cooking, add garlic (chopped) to the borscht. Mix everything well and, covering with a lid, remove from heat. The hostesses recommend letting the borscht brew. To do this, wrap him up for 30 minutes with towels or a blanket.

Second courses

For those who do not know what to cook from beets, housewives are advised to familiarize themselves with a rich list of recipes for main courses. Stewed or boiled red beet dishes are used as a wonderful side dish for vegetables, meat and fish dishes... In addition, they can be a great snack addition to rice and potato garnishes.

Vegetable stew with cabbage and beets

Many people ask about how to cook cabbage with beets. The ingredients for this popular second course include:

white cabbage - 0.6 kg;
potatoes - 3 tubers;
tomato paste - 2 tbsp. l .;
water - 1 tbsp.;
beetroot should be taken - 2 tubers;
onions - 150 g;
carrots - 5 pcs.;
table vinegar 9% - 15 ml;
dry fenugreek (grass) - 1 tsp;
salt to taste;
paprika - about 1 teaspoon.;
black pepper (powder) - to taste.

Preparation

The potatoes are peeled, cut into cubes, and then sent to cook until tender. Whole boiled beets are peeled and diced. The cabbage is chopped into strips and placed in a saucepan. Tomato paste is diluted in a glass of water and poured into the cabbage. The dish is salted to taste and everything is stewed until cooked under the lid. At the end, chop the leeks into rings and fry until golden brown, mix with bell peppers, chopped into strips, and grated carrots. Fry vegetables, pour in water, add salt to taste and stew until tender. Then all the components are connected. In a separate cauldron, potatoes, onion and pepper frying, beets are laid out, on top of which cabbage is laid. Spices and herbs are added and everything is brought to a boil over medium heat.

Boiled beets

Boiled beets are less digestive than raw beets. Therefore, this vegetable is mainly eaten in this form. Young housewives often ask the question: "What to cook from boiled beets?"

It is boiled both in the usual way - in water, and using a double boiler: while it retains many nutrients- B vitamins, minerals and betaine. Boiled beets, like raw beets, have a diuretic and laxative effect, with regular use it helps to normalize the gastrointestinal tract, activate metabolic processes, normalize blood pressure, prevent atherosclerosis, hypertension, constipation, etc. In addition, boiled beets contain folic acid, which has a positive effect on the formation of the children's nervous system, therefore it is certainly included in the diet of pregnant women.

Boiled beetroot is used to prepare snacks, salads, cutlets, sandwiches and other dishes. Most often, young housewives are interested in how to make beetroot salad.

"Sissy"

This recipe is one of the most common answers to the question of what can be made from beets.

For the preparation of salad use:

selected chicken eggs - 5 pcs.;
ground black pepper - about a third of a teaspoon;
salt to taste;
potatoes - 6 medium tubers;
carrots - half a kilogram;
beetroot - 3 roots;
parsley leaves - about 50 g;
mayonnaise - about 300 g.

How to cook?

Eggs are boiled hard-boiled for 10-15 minutes, cooled in cold water and grated. Beets, carrots and potatoes are washed from contamination, boiled until tender and, after cooling, are peeled. All root vegetables should be coarsely chopped on a grater. In a separate bowl, the ingredients are mixed with mayonnaise, pepper and salt to taste.

The salad is laid out in portions in layers (you can use a culinary ring: the first layer is potatoes, the next is carrots, then eggs, and at the end - beets). Decorate with greens.

Good appetizer

Many young hostesses are interested in how to cook beets with garlic. There are many interesting recipes of this dish. A very popular snack is made from:

garlic (3-4 cloves);
3 boiled beetroot vegetables;
1 onion;
mayonnaise - up to 5 tbsp. l .;
vegetable oils - up to 2 tbsp. l .;
3% vinegar and salt to taste.

Cut the boiled peeled beets into small cubes, fry them in oil, add finely grated garlic and chopped onions. Then you should mix everything and sprinkle with vinegar. Salt if desired. At the end, the appetizer is laid out on a dish and decorated with mayonnaise.

Winter blanks

The question of how to cook beets for the winter is striking in the richness and variety of answers. You can pickle it, ferment it, freeze it, make kvass from it and even make jam. It tastes good with or without other ingredients, and goes well with a variety of vegetables. Pickled or pickled beets are used as a garnish for fish or meat, as well as in vitamin salad... What can we say about the preparation from a jar, which allows you to cook borscht in just one minute, adding it to a saucepan with broth. Even if the domestic ones still disliked beets, then, having tried the product harvested for the winter, they will definitely look at this vegetable in a completely different way.

"Autumn harvest" (pickled beets)

Use:

beets (5 kg);
2 tbsp. Sahara;
salt (one tablespoon);
9% table vinegar(300 ml);
cloves (to taste).

How to cook?

Beets are boiled until cooked (without salt; if you add a pinch of sugar to the water, the color of the workpiece will become unusually beautiful, bright red). A large root crop should be cut into several pieces. Beet broth is drained, and 2 cups of broth should be saved. Then the beets are cooled and peeled. Prepared sterilized jars are filled with beets, cut into strips or circles, add a few cloves and pour boiling marinade, which is made from beet broth, sugar, salt and vinegar. Close with lids and sterilize for 10 minutes. At the end, the cans are rolled up.

For meat (dried beets)

Use:

beets (1 kg);
chopped dry marjoram (50 g);
dry chopped parsley (50 g);
salt (about 2 tablespoons).

Prepare like this:

A small beet is selected, washed thoroughly. Then the vegetable is poured with boiling water and boiled for one hour over low heat, after which the product is cooled, peeled and cut into circles, sprinkled with parsley and marjoram. The product is gently mixed so as not to damage the circles. Spread on a baking sheet in one layer and put in an oven preheated to 100 ° C for 1 hour. It is recommended to open the oven from time to time in order to release steam. Then the dried beets are removed from the oven, cooled, placed in dry jars, covered with a plastic lid and stored in the refrigerator. You can also dry beets in an electric dryer.

How to ferment beets and make kvass?

Beets are soaked for several hours in warm water... Then, using a brush, it is thoroughly washed, cleaned, chopped with strips or thin circles. Put in three-liter cans(about ⅔ cans are filled with beets), pour boiled water (warm) and set in a warm place. To speed up the fermentation process, add some rye crusts to the jars. Mold should be removed from the surface after a week. Beet kvass is poured into clean bottles, and enough liquid is left in the cans to cover the beets. Sauerkraut and kvass are kept in a cold place.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This healthy vegetable rarely used for snacks - housewives greatly underestimate its capabilities. However, hot, rich beetroot is not the only dish for which it is suitable. What is the simplest but most delicious beet salad recipe, and what is the best way to combine this root vegetable?

How to make boiled beet salad

You first need to prepare a root crop for work, and the smaller it is, the easier it is for you. For this purpose, you can resort to several methods in which the same result is obtained:

Simple and familiar - on the stove. Pour with water, after boiling, wait 45-60 minutes.
Express method - microwave. Peel the root vegetable, place in a special bowl with a lid. Top up with about half a glass of water. Cook for 7 minutes at 90-100% of your microwave power, then turn over and repeat the procedure.
Convenience and reliability - a multicooker. Put the root vegetable on the bottom of the bowl, cover with water completely, cook on the "Boil" or "Soup" mode for 35-40 minutes.
For pulp without excess water - oven. Wrap with foil twice or thrice, cook at 200 degrees for half an hour.
Unusual for spicy / spicy salads. Pour 1 tbsp marinade over chopped or grated beets. l. apple cider vinegar with any spices, cook at maximum microwave power for 9-10 minutes.

When the main product is ready, you can decide how to make the beetroot salad: warm or cold, light or very satisfying, varied, or just 2-3 ingredients. A few tips from the pros:

Do not salt the water where it is boiled - it contains sodium, so it will be salty.
The most successful additions for this vegetable are carrots, potatoes, cabbage, apples, onions, boiled eggs, meat. It will turn out very tasty if you add any dried fruits, nuts, cheese here.
Fish is also "friendly" with this root vegetable, but it is better not to add seafood to it.
Perfect dressing - vegetable oil, mayonnaise, lemon juice, wine vinegar sauce with olive oil (1: 3) and black pepper.

Boiled Beetroot Salad Recipes

The ideas of cold appetizers and / or side dishes considered below are focused on instant consumption or storage of a ready-made dish for a couple of days, but most of them can be twisted for the winter - canning survives perfectly. This is true mainly for compositions without cheese, fish, meat, that is, only vegetables. They are flooded vinegar marinade and sterilized, although some housewives skip the last step.

With garlic

Spicy, nutritious, simple - these are the epithets that best describe this dish... Cheese, which is always used here, preferably soft: Caucasian suluguni is ideal, but you can take sweeter mozzarella (thick for pizza, not balls). If you do not like such varieties, use the traditional Russian, Soviet, etc. Cilantro, if desired, is replaced by any greens in the same volume.

Ingredients:

Root vegetables - 2 pcs.;
cloves of garlic - 3 pcs.;
suluguni cheese - 110 g;
mayonnaise - 2 tsp;
cilantro - half a bunch.

Cooking method:

Peel boiled or baked beets. Cut into long strips with a vegetable peeler.
Pass the peeled garlic cloves through a press, mix with torn cilantro, mayonnaise.
How to cook suluguni is up to you: you can rub it, or you can plan it in strips.
Combine the components, fill, serve immediately.

With apple

Such a combination of products is called classic by professionals: a tandem of a juicy, crispy green apple and tender, sweetish beet pulp, even without additional components, already creates a delicious taste. A light salad of beets and apples is liked by children who do not like this root vegetable, and if you sprinkle it with any crushed nuts and season it with small white pitted raisins, you get healthy dessert.

Ingredients:

large beets;
green apples - 2 pcs.;
a handful of raisins;
nuts - 1 tsp;
salt;
natural yogurt - 1 tbsp. l.

Cooking method:

Fill the washed root vegetable with cold water, cook after boiling for 35 minutes. Peel, grate coarsely.
Remove the peel from the apples, remove the core, cut them into quarters and rub in the same way.
Fry the nuts without oil, steam the raisins.
By mixing all the products, make a salad, season with yogurt, salt. Don't let the dish stand - the apples will start to darken.

With walnuts

Is it important for you that it is not only tasty, but also beautiful in the photo? The recipe below is likely to please you. This salad, arranged in a ring and covered with bright ruby grains, is called “ Garnet bracelet». Simple technology creation, presence dietary meat, high nutritional value - you can't help but like it.

Ingredients:

beets - 2 pcs.;
chicken breast;
walnuts - half a glass;
potatoes - 2 pcs.;
carrots - 2 pcs.;
pomegranate seeds;
mayonnaise;
spices, salt.

Cooking method:

Boil the chicken, cut into cubes.
Fry the walnut kernels until brown.
Boil vegetables, cut in the same way as meat.
Place a glass in the center of a flat dish. Start to lay out layers of ingredients around: beetroot with nut, chicken, potato, carrot, beet.
Coat the salad ring with mayonnaise, sprinkle with pomegranate seeds, pressing them with a spatula or palm. Remove the glass.

With cabbage

This light, healthy dish is an analogue of the well-known "Brush", which should be made on the basis of fresh vegetables. Boiled is used here, which softens the taste, giving it sweetness. If desired, the remaining components can also be thermally processed - a salad with boiled beets and cabbage will not get worse, although it is better to leave the last component fresh and crispy.

Ingredients:

White cabbage- 1/2 pcs.;
beets - 2 pcs.;
carrot;
olive oil - 2 tbsp. l .;
spices.

Cooking method:

Cut the cabbage into strips, squeeze with your hands, mix, be sure to press on it until the juice comes out.
Boiled root vegetables (raw or also thermally processed) grate equally coarsely.
Mix these products, season with olive oil. Season, serve immediately.

With egg

A very beautiful dish in the photo and in life, which is worth trying for lovers of puff cold snacks. Thanks to boiled eggs and the potatoes are very satisfying, and the competent layout of the products provides an attractive appearance... Some housewives consider this dish a more tender analogue of the famous herring under a fur coat.

Ingredients:

boiled beets - 2 pcs.;
cloves of garlic - 3 pcs.;
boiled potatoes - 3 pcs.;
eggs 1 cat. - 2 pcs.;
carrot;
mayonnaise - a glass;
onion - 1/2 pc.;
seasonings.

Cooking method:

Boil eggs hard-boiled, let them cool. If the rest of the products have already been heat-treated (excluding carrots), you can start forming the salad through the layering of layers. If not, boil the vegetables.
Grate coarsely potatoes, fill the bottom of the salad bowl with it. Season.
Cover with mayonnaise and onions.
Grate the carrots, distribute the garlic rolled through a meat grinder over it.
Coat with mayonnaise, cover with beet chips.
The last layer is egg.
It is advisable to let the salad stand for several hours, it can be stirred before serving, although the presence of clear layers makes the structure more beautiful.

With meat

If you're not looking for fundamentally dietary salads, try this savory option with crispy fried potatoes and mayonnaise dressing. The original way serving makes this salad especially interesting, and the combination of products makes you ask for more over and over again. If guests come to you, it is better to cook a double portion - they will sweep away in a matter of minutes.

Ingredients:

beet;
carrots - 2 pcs.;
lean meat - 300 g;
potatoes - 2 pcs.;
frying oil;
a mixture of ground peppers;
mayonnaise - 2 tbsp. l .;
green onion;
large tomato;
hot pepper pod.

Cooking method:

Using a Korean grater, turn the potatoes into thin long strips. If you are wielding a knife, be careful and patient - the outcome of the whole venture depends on the shape and thickness of the pieces. Rinse, pat dry with paper towels.
Preheat the skillet with oil (the layer should be visible, not just the oiled bottom). Pour potatoes there in portions so that the straws do not pile on top of each other. Fry until golden brown and place on a napkin.
Cut the meat into cubes, fry in the same pan, but with less oil. Pepper, sweat under the lid. Take out.
Grate boiled root vegetables with long strips, like potatoes earlier. Fold in a pile.
Tomato and chopped hot peppers scroll through a meat grinder. Add this mass to the beet-carrot tandem.
Then send meat, potatoes to them, green onions... Season with mayonnaise, stir, serve immediately.

With carrots

Even without meat vegetable snacks can be incredibly satisfying when cooked with legumes. Red beans are ideal for this. You can go the hard way and work with dry grains, you can save time and use a can of canned food. All root vegetable salads are unpretentious to this nuance, especially the one below.

Ingredients:

beets - 2 pcs.;
red beans - a glass;
carrots - 3 pcs.;
tomato paste - 1 tbsp. l .;
ground red pepper - 1 tsp;
a bunch of cilantro, dill;
vegetable oil;
a clove of garlic.

Cooking method:

Soak red beans overnight, rinse in the morning, boil until soft (40-45 minutes).
Wash the root crop, heat it in the same way. Peel, cut into strips.
Mix boiled beans and beetroot strips, pepper.
After 10-12 minutes add grated carrots fried in vegetable oil with garlic.
Sprinkle dill chopped with cilantro. Spice up. Season with tomato paste, stir well. Recommended to be served warm.

With onion

This dish is especially warmly welcomed in winter, when you want something useful, vitamin, light, but warming. Spicy beetroot salad with onions and butter, lemon juice and fresh herbs with sweet pepper strips can be served as a side dish or a full dinner. It is equally good when cold and warm. If desired, the root vegetable is baked under dry herbs on a wire rack - this is how the vegetable acquires a particularly bright aroma.

Ingredients:

beets - 3 pcs.;
large Bell pepper;
onions - 2 pcs.;
vegetable oil - 2 tbsp. l .;
lemon;
a bunch of greens;
salt.

Cooking method:

Boil the fruits until soft for half an hour (for large root crops - a little longer). Rub coarsely.
Remove seeds from the pepper, cut into strips.
Squeeze juice from lemon, add a teaspoon of pulp, grind with torn herbs. Add oil, mix.
Season the beet-pepper tandem with this sauce, salt. Serve in portions on a lettuce leaf.

With herring

This appetizer is so famous that it appeared at every lunch and festive table at least one time. Handsome and delicious salad with herring under a vegetable "fur coat" is easy to cook, quickly eaten and is always warmly welcomed by guests. The ratio of the main elements of the hostess varies for themselves, but the layers when laying out should be approximately the same and not repeated.

Ingredients:

small beets - 2 pcs.;
potatoes - 2 pcs.;
salted herring;
purple onion;
mayonnaise - half a glass;
carrots - 3 pcs.

Cooking method:

Vegetables can be boiled, baked, wrapped in foil one by one, or cooked with a double boiler - this moment is not important. It is important to get soft foods that can be grated coarsely afterwards.
To deprive the herring of the head with tail, bones, skin. Cut into slices.
Start filling a narrow salad bowl: fish layer, onion, carrot, mayonnaise, potato, beetroot. Spread the mayonnaise on top in a spiral, and grind it on the surface only after 4-5 hours. It is ideal to let the dish stand overnight.

With pickled cucumber

This is great lean dish has a positive effect on the state of the digestive system, although it should be used with caution in cases of gastric acidity disorders. Simple and quick salad with pickled cucumber consists of only 5 elements, but if you wish, you can add a little smoked meat (not in fasting), boiled beans, and other vegetables here for satiety.

Ingredients:

large beets - 2 pcs.;
medium-sized pickles - 3-4 pcs.;
onion;
vegetable oil - 1 tbsp. l .;
a bunch of dill.

Cooking method:

Boil the fruits, peel, coarsely grate or cut into strips. Grind cucumbers in the same way.
Chop the onion in half rings, if it is very bitter, pour boiling water or sprinkle with apple cider vinegar, but rinse well afterwards.
Mix these products in a salad bowl, season with oil, sprinkle with torn fresh dill.

With vinegar and oil

For most women who are concerned about their beauty, this light and flavorful diet salad is more of a quick side dish than an appetizer. It complements heavy meats and even fish well, and can be served as a vegetable component with boiled cereals. The recipe is so simple that you will have time to cook it even in the face of a clear lack of time.

Ingredients:

large beetroot;
a bunch of green onion feathers;
olive oil - 2 tablespoons l .;
apple cider vinegar - 1 tsp;
salt, dry herbs;
coriander seeds.

Cooking method:

Cool boiled (you can baked) beets, peel, cut into thin plates or long strips.
Crush coriander kernels with a pestle, cover with oil. Add dry herbs there, mix.
Season the beetroot strips with vinegar, sprinkle with chopped green onions, salt. Add the herb and coriander oil and stir.

With potatoes

Who is not familiar classic vinaigrette? This healthy, tasty, very nutritious and light salad- almost a classic of any table, which was not previously disdained by the tsars. Even in Russia, it appeared exclusively thanks to Emperor Alexander I, as a result of a small misunderstanding in the kitchen. The traditional vinaigrette formula is an equal ratio of all products, excluding onions - there is a little more of it. Carrots can be put in less.

Ingredients:

potatoes - 200 g;
beets - 200 g;
carrots - 170 g;
onions - 240 g;
pickled cucumbers - 200 g;
vinegar 6% - 1 tsp;
sauerkraut - 230 g;
vegetable oil - 3 tbsp. l .;
ground black pepper.

Cooking method:

Boil the washed vegetables or steam until cooked.
Chop the onion finely, pour over boiling water so that it does not taste bitter.
Cut the boiled vegetables into cubes, squeeze the cabbage with your hands. Mix.
Classic variation such beet salad filled with 3% vinegar, so 6% must be combined in half with water.
Add oil, ground pepper, mix. It is not necessary to insist the vinaigrette.

With prunes

A very simple recipe, 4 steps, only 6 components, and a very tasty result? This is not a utopian dream of every housewife, but a salad of boiled beets with prunes and fried pickles. pine nuts... Good for health, incredibly tasty, beautiful and easy to perform. For refueling, professionals recommend natural yogurt, but you can take homemade mayonnaise or low-fat sour cream.

Ingredients:

beets - 4 pcs.;
pine nuts (kernels) - 4 tbsp. l .;
thick white yogurt - half a cup;
prunes - a handful;
cloves of garlic - 3 pcs.;
salt.

Cooking method:

Pour the brushed root vegetable with water, after boiling, cook for 35-40 minutes. Cool, peel off. Rub coarsely.
Immerse prunes in boiling water, let stand for an hour and a half. Dry with a paper towel, cut into strips.
Heat the pan, sprinkle salt over it - you should get a thin layer. Trace the kernels of pine nuts. Fry until dark, stirring constantly: the nuts should be covered with salt.
Squeeze the garlic through a press, combine with beet chips, prune strips and fried nuts. Season with yogurt.

With seaweed

In some photos, this unusual but very healthy snack can be mistaken for real cake: colored, layered, incredibly beautiful. From the position of serving for a large number of people, this is not very convenient, but very effective. The salad has not only excellent taste- it is nourishing, not too high in calories, has a good effect on digestion and metabolic processes. If the mayonnaise is homemade, the figure will not suffer at all.

Ingredients:

dried kelp - 220 g;
root vegetables - 2 pcs.;
potatoes - 2 pcs.;
mayonnaise - 4 tbsp. l .;
onion;
carrot;
seasonings.

Cooking method:

Seaweed pour boiling water for 10-12 minutes. If it is fresh, just rinse well, dry it. You can also use the pickled version - no action is needed with it, except how to chop it.
Boil or steam the fruits, do the same with potatoes.
Peel root vegetables, cut into equal cubes.
Grate the carrots coarsely. If desired, it can also be made boiled.
Chop the onion, pour boiling water over. Squeeze out after 3-4 minutes.
This dish is collected in layers: first carrots, then beetroot and potato cubes, onions, cabbage. Mayonnaise with spices is obligatory between them.
Tamp this mass, turn it over on a flat dish. Top can be covered with a thin layer of mayonnaise and herbs.

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Boiled beetroot salad - recipes with photos. How to prepare a healthy dietary meal

Beets are one of the most affordable and useful products nutrition. It can be used to prepare many delicious dishes for both everyday and holiday menu... This product is very popular with adherents proper nutrition.

What is beetroot combined with?

What dishes can this vegetable be added to? Beets go well with almost any traditional Slavic cuisine products. It can be added to salads and appetizers, as well as to main dishes.

Modern housewives also manage to use this vegetable in desserts, and not only as a natural dye, but also as the main ingredient. Boiled beets are often used in many salads. The vegetable is used in beetroot recipes in different cuisines of the world.

It is taken for cooking first courses. This product is one of the staples in dietary and vegetarian food. It is used in the preparation of both everyday and festive menus.

Traditional borsch

This beetroot dish can be prepared quickly and tasty by any housewife. Borscht is traditional in Slavic cuisine. In Ukraine, this first dish is prepared in every family.

To cook borscht in a 3-liter saucepan, you need to take:

5-6 medium sized peeled raw potatoes;
1 onion;
1 large carrot;
1 beet;
half a head of cabbage;
1 chicken fillet or 300 g of pork;
tomato paste (150 g) or tomatoes (3 pcs.);
bay leaf and greens.

Garlic lovers can use it while cooking, or add some directly to a plate before serving.

First you need to prepare the broth. To do this, you need to collect water in the pan and place the meat there. Chicken broth is cooked for no more than 40-60 minutes, and pork broth - about 1.6 - 2 hours.

During this time, you can peel vegetables. After the broth is prepared, potatoes are placed in it, cut into small cubes. Then you need to fry the borscht. For this, the onion is cut into small cubes, and the carrots and beets are rubbed on a fine grater.

You can cut all the vegetables into strips. This method is great in summer and early spring, when the carrots and beets are still young and boil quickly. First, onions are fried for 10 minutes in sunflower oil. Then beets and carrots are added. In season, you can add sweet peppers, cut into strips.

Frying should simmer in a pan for 15-20 minutes over low heat. Then it adds tomato paste or finely chopped tomatoes. All this mixture is stewed for another 15-20 minutes. At this time, it is necessary to cut the cabbage into small strips and place in a saucepan where the potatoes are boiled.

Frying is also poured there. The borscht should still boil for at least 20-30 minutes. At the end of cooking, add bay leaves and chopped herbs to it. You can serve it with mayonnaise or sour cream. In addition to borscht, they are perfect, which you can buy ready-made in the store or cook them yourself.

The vinaigrette

Boiled beetroot recipes are very popular with housewives. Vinaigrette falls into this category on the menu. Its cost is minimal, and the benefits are very high. Vinaigrette will be a great option on the menu during fasting and dieting.

To prepare this dish, you need to prepare the following already boiled large vegetables:

1 beet;
1 carrot;
3 potatoes;
150 g beans.

And you also need to take 1 onion, 150-200 g sauerkraut and pickle.

All vegetables, except for beans, are cut into small cubes. Cabbage and boiled beans are also placed here. Refuel better dish sunflower oil... All ingredients mix well. The salad is ready, and without using potatoes, it can be attributed to a dietary beet dish.

Herring under a Fur Coat

Everyone's favorite salad hides under a strange name, without which more than one holiday was not complete 20-30 years ago. Each housewife considered it her duty to cook it for the New Year's table.

Now this simple and tasty beetroot dish is still popular, but it is prepared for everyday meals. The ingredients in this salad are quite inexpensive and cost a little more than the vinaigrette.

To prepare herring under a fur coat, you must prepare:

1 herring;
2-3 small boiled potatoes;
1 large beet;
1 onion;
1 carrot;
250-300 g of mayonnaise.

It is advisable to cook this salad on a large oblong plate or in two herring boxes. Vegetables for the beetroot dish must be boiled in advance. The herring needs to be peeled and cut into small squares, while all the bones are removed with tweezers. Onions are chopped like fish and marinated in water with vinegar and sugar.

The salad is laid out in layers. For the first, you need to grate a small amount of beets on the bottom on a fine grater. Then the next layer is laid out - chopped potatoes. It is generously greased with mayonnaise.

The next is laid out herring and onion on top. Then the carrots are processed on a fine grater and the next layer is organized. Any remaining beets must also be grated. The last layer is laid out in sufficient quantity to completely cover the dish with this vegetable.

In conclusion, you need to grease the whole salad well with mayonnaise. It is advisable to put it in the refrigerator for several hours so that all layers are soaked. This quick recipe beetroot has become traditional in many homes.

Beetroot

On a hot summer day, you don't always want to use hot soup or borscht. Okroshka in the summer is also boring if you cook it all the time. In this case, it will become a "lifesaver" original dish from beets, which even a young housewife without experience can cook quickly and tasty.

Beetroot cooking does not require expensive products. To prepare this dish, you need to take:

potatoes - 2 pcs.;
eggs - 2 pcs.;
beets - 3 pcs.;
green onions;
fresh cucumbers - 2 pcs.;
salt and spices to taste.

Pour 2 liters of water into a saucepan. Beets are peeled and boiled in this container until cooked. Then the vegetable is rubbed on a fine grater or interrupted with a blender. The liquid must be allowed to cool completely. The beets are poured into it.

Pre-boiled potatoes are cut into small cubes and poured into a saucepan. Cucumbers and greens are also processed finely and placed in a beetroot. Salt the finished dish to taste and add the spices you like in a small amount.

When serving, put a quarter of the boiled chicken eggs... Beetroot is consumed cold. This recipe for a dish with beets will surely take root in any family. It will not only benefit as a large amount of vitamin, but also satisfy the gourmet taste.

Beetroot recipes: fast and tasty

All people who visited Kindergarten or ate in public canteens, are familiar with delicious and a simple dish... Beetroot salad does not require much time and cost.

To prepare it you will need:

beets - 1 pc.;
pickled cucumber - 1 pc.;
vegetable oil;
garlic - 1-2 cloves (optional).

It is necessary to boil the beets in advance. Then it is grated with a cucumber. Sunflower oil is used as a sauce. If desired, you can add garlic squeezed out with a special device.

Another version of such a salad can be made according to the same principle, only mayonnaise is used as a sauce. This recipe does not use pickled cucumber, but garlic must be added.

Carrots can be used in all variations. Then the salads will turn out to be even healthier. Beet and carrot dishes will appeal to all family members and will be an excellent source of vitamins in winter.

Fish recipes using beets

At first, this combination seems very strange. But only people who have never tasted such dishes can think so. Any fish fillet can be used for cooking.

The total cooking time is about 6 minutes. Directly on the physical costs of the hostess takes no more than half an hour. To prepare this quick meals from beets you will need:

700 g of any fish fillet;
500 g of beets;
150 g of cottage cheese;
1 onion;
butter - 30 g;
1 egg;
1 tbsp. spoon potato starch;
2 tbsp. spoons lemon juice;
2 cloves of garlic;
spices to taste.

Raw beets are peeled and crushed on a fine grater. Lemon juice is added here. To prepare it, you need half of the fruit. This mixture is set aside to marinate the beets.

The onion is cut into half rings. Then they are fried until golden brown in sunflower oil. The beets are transferred to a colander and squeezed a little from the excess lemon juice. It is added to the onion in the pan and simmered over low heat with the addition of butter at least 15-20 minutes (you need to stir constantly).

Garlic processed through a press and the necessary spices are also placed here. This mixture simmer for a few more minutes on the fire and turns off. It is necessary for it to cool completely. Then cottage cheese, starch and a raw egg... You can use Philadelphia cheese for a more savory flavor.

Thawed fish fillets must be seasoned with salt and pepper on both sides. You need to cover the baking dish with a sheet of foil. It is lubricated with sunflower oil a little.

Beet mass is laid out here in a thin layer. Fish fillets and small pieces of butter are placed on it. Then sprinkle it all with a sufficient amount of fresh or frozen dill.

The fillet is closed from above with the remaining beetroot mass and is well leveled with hands or with a knife with a thick blade. The resulting dish is completely wrapped in foil. Placed in a preheated oven for 3 minutes. You can serve baked fish fillets both hot and cold.

Diet meals

A lot of different vegetables are always used in such a menu. The recipes for delicious beetroot dishes in this category are quite simple and can be prepared very quickly with minimal cash costs.

For example, for cooking diet salad you will need: 2 small beets, 2 green apples and 100 g of feta cheese. All ingredients are cut into strips and mixed using olive oil... This dish will take no more than 15 minutes to cook and will bring many health benefits.

Another variation healthy salad will appeal to people who adhere to healthy eating... For him, you need to boil one large beet and cut it into small strips.

Here are added pieces of prunes and grated Parmesan. When stirring, use balsamic vinegar... Garnish with a variety of chopped herbs when served from above.

A traditional Georgian snack will also be a great option during diet food... To prepare phali you will need:

3 small boiled beets;
500 g of cabbage;
1 onion;
cilantro;
hops-suneli;
vinegar;
garlic.

Coarsely chop the cabbage and boil until half cooked in salted water. Then it is transferred to a colander so that the remaining liquid reaches the end of the glass. Then all the ingredients are placed in a blender and beat well until a smooth paste is obtained. This mixture is refrigerated for several hours.

To serve, you need to make small cutlets from this mixture. This beetroot dish should be eaten cold. You can also use the resulting mass as a paste.

Delicious Beetroot Recipes: Desserts

Skillful housewives can use this vegetable to make sweets. Beetroot juice is often used as a natural coloring agent. But there are desserts where this vegetable acts as one of the main ingredients.

Pancakes with beets will be an original addition to the table and will delight the taste of guests. To prepare them, you need to prepare:

milk 250 ml;
beet juice - 100 g;
1 tsp salt;
3 tbsp. l. Sahara;
5 tbsp. l. vegetable oil.

To get juice, you need to grate one beet and squeeze out the liquid through cheesecloth. All ingredients are kneaded into dough and pancakes are baked.

You can make a chocolate cake with beets. For this recipe you will need:

beets - 200 g;
sugar - 200 g;
flour - 200 g;
eggs - 2 pcs.;
butter - 100 g;
cocoa powder - 2 tbsp. l .;
vegetable oil - 100 ml;
dark chocolate - 150 g;
salt, vanilla, baking powder.

All dry ingredients are mixed first. Put the chocolate and butter in a water bath and melt. Boil the beets in advance and grind them with a blender to a gruel consistency. You can use a fine grater.

This includes chocolate, yolks, vegetable oil and sugar. Mix well and pour in quite strongly whipped proteins. All dry mass is put here and mixed well.

Ready dough is placed neatly in a mold and baked in an oven preheated to 180 0. Then the pie must be laid out on a dish and allowed to cool. You can sprinkle it on top with powdered sugar.

Beetroot ice cream

This dessert has become very popular in Europe in recent years. Our skilled housewives were able to remake this beetroot dish for cooking at home. For him you need to prepare:

300 g baked beets;
6 pcs. egg yolks;
10% cream (500 ml);
sugar 150-180 g;
cocoa powder - 50 g;
chocolate - 60 g;
orange peel;
salt half tsp

This amount of ingredients is enough for 5 small portions of 150 g each.

Beets must be cut into small cubes and simmer together with cream over low heat for about 30 minutes. At this time, you need to beat the yolks with sugar until a thick light-colored foam is obtained.

Beet mass must be beaten with a blender until a homogeneous consistency is obtained. Add cocoa and salt here and transfer back to the pan. Whipped yolks are slowly poured into this mass, constantly intensively mixed. This mixture must be boiled over low heat until boiling.

Then you need to strain the mass and add the zest of one orange to it. Transfer to a convenient container and place in the refrigerator. After the mass has completely cooled, it must be transferred to an ice cream maker and a dessert prepared according to the instructions.

Before serving, you need to grind with grated chocolate. If there is no special equipment, then you can use the freezer. In several stages, you need to put the mass there for 2 hours. When taking it out, it is necessary to split it with a metal spoon so that as a result the ice cream does not crystallize.

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