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Desserts with beets. The best beetroot recipes

Beetroot is a root vegetable with a sweet purple-red pulp. Originally, the roots were not used for food, but the leaves (they can be cooked in the same way as spinach).

Beets are indeed a very valuable food plant. This is almost the only vegetable that does not lose its useful properties throughout the winter. It contains a lot of sugar, fiber, pectins, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply mineral substances especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis, in the development of bones and teeth. That is why this vegetable is beneficial to include in baby food... Beets contain a lot of vitamin A, so they are good for the digestive and lymphatic systems. Beetroot has a diuretic effect, promotes the excretion of salts from the body, and also has a laxative effect in chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skins are not cut off, since the beets subsequently lose their color. For the same reason, beets should not be kept in water for a long time after peeling.

Advice:
1. When choosing beets, you need to pay attention to its appearance... If the beets have been in the ground for a long time, they become tough and woody - signs of this are a short neck, deep scars, or several rings of scars from leaves around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. Cook beets with peels in a small bowl. It is dipped in boiling water and covered with a lid. You should not boil beets in salted water: this deteriorates its taste and changes color. To preserve the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets in the last quarter of the moon. Wash the beets, scrape them well with a knife and put them in a large barrel, filling to the top. Fill the barrel of beets with water. Until the new year, you can top up the tub with water, but after Christmas, you cannot top up the water, since almost all of the beets will get wet. Beets can be poured with beet broth, not water: for this, 1-2 fresh peeled beets are boiled in water.

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 dishes from beets. This sweet red root vegetable is among the most healthy vegetables, but how to prepare 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 there are many more recipes in the world where you can apply this vegetable. For example, it is not a sin to cook a stew from red beets, or make an appetizer so delicious 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 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 boil beets at home in the usual way, pouring cold water and putting them 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

  1. Chop the onion ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
  2. We chop the washed and peeled beetroot coarsely on a grater and send it to the pan with onions and garlic.
  3. Grind the tomato into cubes or also three on a grater and put it in a stewpan with vegetables.
  4. Now add some salt and pepper to the mixture, cover and simmer over low heat for 15 minutes, stirring regularly.
  5. 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 walnut kernels - 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 an appetizer

  1. 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.
  2. 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. Thick sauce remove from heat and give it time to cool down.
  3. We rub the boiled beetroot coarsely, or cut it into thin bars and put in a sieve to drain excess juice.
  4. Crushed nuts (leave a handful for sprinkling) and grated garlic, mix with beets, salt to taste and put on 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

  1. Peel and cut the potatoes into cubes, then send them to cook until tender.
  2. Clean the whole boiled beets and chop them into cubes.
  3. Shred cabbage on a shredder with thin strips and put in a saucepan.
  4. 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.
  5. 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.
  6. 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

  1. We send finely chopped onions into the oil heated in a saucepan and fry.
  2. 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.
  3. 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.
  4. 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 perfect for wellness snacks fresh vegetable, with maximum preservation of benefits, the 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

  1. Cook eggs hard-boiled for 10-15 minutes, then cool in cold water and grate.
  2. 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.
  3. 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

Bright and very delicious snack will become the most original dish 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

  1. Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
  2. 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.
  3. 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

  1. Rub the raw peeled beets with a long straw using a grater for Korean salads and mix with dry garlic, vinegar and salt.
  2. 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.
  3. After the allotted time, remove the beets in the fire and grease with pepper and coriander.
  4. 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

  1. Peel the baked beetroot and grate.
  2. Turn the garlic into gruel with the help of a garlic and mix with oil, salt and pepper.
  3. 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.

  1. Grate boiled eggs with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
  2. 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.
  3. Lightly fry the nut kernels in a dry frying pan, and then chop with a knife.
  4. Soak prunes in boiling water for 10 minutes, then cut them into small pieces and mix with nut crumbs.
  5. Finely chop the green onion feathers.
  6. Pass the garlic through a garlic press. Coarsely shave the cheese. Mix both components and season with mayonnaise.
  7. 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 dishes from beets will delight you with their taste and will be appreciated by your family.

At first glance, there is nothing to do with beets in a pie, especially a chocolate one. But the vegetable ceases to look like a "foreign body" if you remember its sweetish taste and the fact that sugar is made from beets. It remains only to be convinced in practice that such different main accents - chocolate and beetroot - can ultimately create an excellent duet.

In order for the root vegetable to become an ingredient in the pie, it is boiled, chopped in a blender, combined with vegetable oil and only then put into the dough. It turns out to be amazing: soft, slightly crumbling, but at the same time well baked. The vegetable does not overpower the chocolate aroma of the baked goods, but gives it a very distinctive color. The taste is also unusual, forcing you to savor each slice. Hot or warm chocolate cake with beetroot is especially good - then chocolate is felt in it "brighter". But as it cools, beets begin to make themselves felt more and more, which may not please everyone.

Cooking time: 1.5 with boiling beets / Yield: 1 pie (8-10 servings)

Ingredients

  • beets 200 grams
  • cocoa 2 tbsp. heaped spoons
  • wheat flour 1.5 cups
  • baking powder for dough 1 pack
  • chicken egg 3 pieces
  • sugar 1 cup
  • sunflower oil two-thirds of a glass
  • semolina 1 tbsp. spoon
  • raisins - a handful
  • walnut - a handful.

Preparation

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    Wash the beets, cover with cold water and send them to the stove to boil. The vegetable will be ready in 40-50 minutes. Transfer it to ice water so that the peel will later be peeled off with a slight movement of your hand.

    There is another way to cook beets. Wash the root vegetables, peel and chop into large pieces... Place them in a microwave-safe bowl, fill with half a glass of water, and microwave them. Please note: the dishes must be with a lid. At maximum power, the beets will be ready in 10 minutes.

    Purée the boiled beets with a blender. Then pour in almost a glass of sunflower oil (refined) and mix well with a whisk. Sunflower oil can be replaced with any other vegetable oil.

    In a separate bowl, combine one and a half cups flour, two heaped tablespoons of cocoa powder, a bag of baking powder, and a tablespoon of semolina.

    Stir the dry ingredients well to make it easier to knead the dough. The flour must first be sifted through a sieve.

    Sort a handful of walnuts thoroughly, removing pieces of partitions and shell fragments. Chop the nuts. Wash the raisins, dry them and chop them too, if they are large.

    Three chicken eggs and mix a glass of sugar and beat well with a mixer.

    In a large bowl, combine four groups of ingredients: puréed beets, flour, raisins with walnut and beaten eggs.

    Knead the dough. Its consistency is ordinary, the smell is almost purely chocolate, but the color is surprising - strong beets interrupt even dark chocolate dough.

    Lubricate the baking dish sunflower oil and shift into it ready dough... Preheat the oven to 180 degrees and send the chocolate cake with beets to bake. After 50 minutes, you can check it for readiness with a wooden toothpick.

    The top of the pie can be decorated with boiled condensed milk or jam, sprinkled with powdered sugar.