What to cook from beet. What to cook from beet

03.05.2020 Vegetable dishes

What can be prepared from beet - Top 10 recipes with beets from the magazine "Site"

Beets are one of the most useful and affordable vegetables. Food is used both young barbell and mature root roots. Traditional beet meals are borscht, beetter, vinaigrette and herring under the fur coat. In addition, beets stuffed with duck and chicken, it is extinguished, baked, marinate, add to salads, pies and casseroles. Mousses, chuts and a variety of sauces are prepared from beets. This vegetable is perfectly combined with cottage cheese, cheese, fish, prunes, nuts, garlic and many other products.

From baked beets, augmented potatoes, green beans, carrots, celery and cabbage, wonderful garnings for meat, chicken or fish are obtained. For many hosts, dishes from this wonderful vegetable are indispensable in the family diet. Simple, affordable, useful and delicious recipes from beets are collected on this page.

Beet's dishes recipes

Recipe 1. Cold beet soup (beetter)

It will take: 2 young beets, 4 chicken eggs, 2 fresh cucumber, 2 potatoes, several twigs of green onions, dill dill, 1 lemon, 2 water, sour cream for feed.

All vegetables wash and dry. Potatoes boil in uniforms, cool down and clean out of the skins. Eggs are drunk too. Remove the peel and cook the fruit of 1-1.5 hours, until readiness. The resulting decoction does not pour it out, it will become the basis for our soup. Boiled beets when it cools out, tash the thin straw or soda large on the grater. Boiled eggs, potatoes and cucumbers. Cut the cube. Green onions and dill are finely torn. From Lemon, push the juice, add it to the beet decoction, and send the beets, eggs, potatoes, greens and cucumbers. Serve beetter with sour cream.

Recipe 2.

You will need: 2 carrots, 3 beets, 2 Bulgarian peppers, 2 potatoes, 200 g of white cabbage, 200 g of champignons, 50 g of tomato paste, 2 tablespoons of vegetable oil, 2-3 laurel leaves, 1 bulbs, sea salt, 4 garlic slices , black ground pepper, chopped greens and sour cream for feeding.

Wash all vegetables and dry. Cabbage tatch. Stodita beets. Large or cut into a thin straw. Onions and garlic finely babble, fry to light rosy in oil. Purified from peel potatoes Cut into cubes. Cut the carrot with semirings, pepper pepped with straws. Mushroom caps Cut slices, and chopped legs finely. To boiling water (it will take 3 liters), put the beets, cook for 10 minutes, then send mushrooms, cabbage and carrots in a saucepan, and after 5 minutes - Bulgarian pepper and potatoes, fried onions with garlic, bay leaf and tomato paste. Boil another quarter of an hour. 7-8 minutes before readiness to spray and pepper the borsch, please add other seasonings (fragrant pepper, paprika, carnation, nutmeg). Serve with sour cream and greens.

Recipe 3. Baked beet salad with green asparagus and goat cheese

It will take: 3 beets, 250 g of soft goat cheese, 150 g of cherry tomatoes, 200 g of a green asparagus (can be replaced by the podolkova), the handful of cedar nuts (can be replaced by walnuts or pecan), 3 tablespoons of cold spin olive oil, 1 red bulbs , salt, balsamic vinegar and olive herbs to taste.

Owl beets, dry, slightly spoil, wrap in the foil separately each fruit and bake in the oven 1.5-2 hours. Cut the bulb with semirings and with asparagus and Cherry slightly fry on olive oil. Discover the fire, pour the balsamic vinegar in the pan (about 1 tablespoon), mix and under the closed lid of the Tomite vegetables are 6-7 minutes. Cheese cough. Coolest beets cut into cubes. Mix all the ingredients, discourage if necessary, make rsive herbs, sprinkle with nuts and apply to the table.

Recipe 4.

It will take: 2 medium or 3 small beets, 250 g pumpkin flesh, lettuce of salad or rucals, handful of cedar nuts, potions of pumpkin seeds, 2 tablespoons of balsamic vinegar, thyme twig, half of the red bulbs, olive oil, salt and pepper to taste.

Heat the oven to 200º. The beetle is well wash, cut the peel, salt, then stick, sprinkle with olive oil, wrap in a foil sheet, lay out on a baking sheet and bake about 35-40 minutes (if you have big fruit, then about an hour). Onions lie half rings. Purified from the core and peel pumpkin cut into slices. Lay out the vegetables on a baking sheet with baked beet, and put the thymes there, once again, all squeeze, slightly sprink on the oil and bake at a temperature of 220º another quarter. Nuts and seeds fry on a dry pan or dry in the oven. From the twig of thyme, wrap the leaves. Place the salad leaves on the plate. After all the vegetables are baked, cool them out and cut the beets to the same slices as the pumpkin, lay out vegetables on a plate, sprinkle with nuts, seeds and leaves of thyme and sprinkle with balsamic vinegar. Serve warm. The beauty of this salad is that all vegetables are baked, and not boiled, keeping their juiciness and all vitamins.

Recipe 5. Vinaigrette from baked vegetables with smoked chicken breast

It will take: 150 g of sauerkraut, 2 beets, 2 carrots, a handful of fresh or frozen cranberries, 300 g of smoked chicken breast, 5 branches of dill, 3 potatoes, 7 green bow twigs, 80 ml of olive oil, chopping salt. For refueling: 50 g of cranberries, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, salt and ground black pepper to taste, 100 ml of olive oil.

Carrot, potatoes and beets Wash and clean from skins. All the vegetables cut the cubes about 1 × 1 cm. Put in one bowl, potatoes with carrot - to another. In each container, add a pinch of salt, 2 tablespoons of olive oil and mix well. Oven warm up to 190º. Stand off the foil, on the one hand, lay out potatoes with carrots, on the other, at a short distance - beets, so that the vegetables do not paint each other. Next to cover the baking sheet with a foil and send it to 30 minutes. Then remove the foil sheet and put vegetables into the oven for another 10 minutes. Cool down. To refill the cranberry, rinse, dry and turn with a blender in a puree, add honey, salt, olive oil, pepper and mustard, beat all the wedge. From the sauerkraut, press the extra liquid and, if it is chopping large, cut into several parts. Dill and green onions finely pledge. Chicken breasts cut into small slices, put in a salad bowl, and send prepared vegetables, greens and sauer cabbage, pour the refueling, if necessary, delight, decorate cranberries and serve to the table.

Recipe 6.

It will take: 1 beets, 10 walnuts, 150 g cheese Cheddar, 150 g of prunes, 1 yolk, 1 tablespoon sour cream, 1 garlic clove, 1 tablespoon of lemon juice, salt and ground black pepper to taste, 4 tablespoons of unrefined sunflower oil (can be replaced with olive or linen).

Wash the beet, lean in salted water, cool, cut the peel and soda on the grater. Prunes rinse, soak for 45 minutes in warm water, discard on the siete, dry and cut into thin stripes. Peel nuts, dry on a dry pan and charge a knife into a large crumb. Cheese large soda. Garlic shredtit. Yolk bearded with a pinch of salt, gradually pour the oil, add pepper and lemon juice. Beat to thick consistency, add chopped garlic, sour cream, mix everything thoroughly. Put a salad on a flat plate: first prunes, then beets, cheese and nuts, watering each layer with sauce.

Recipe 7.

It will take: 1 kg beets, 500 ml of fruit vinegar, 500 ml of water, 5 black pepper peas, 1 teaspoon sea salt, 6 carnation buds, 2 tablespoons of sugar, 2 laurel sheets, 5 peas of fragrant pepper.

Owl beets and, without cleaning the tubers from the roots and the peel, boil them in boiling water until soft and let it cool without removing from the beam. Then clean the beets from the skins and cut into thin slices. For marinada, pour water and fruit vinegar to the saucepan, add salt, sugar, bay leaf, black and fragrant pepper, carnation, warm, let it boil a few minutes, and then cool. Slices of beets fold into the jar, pour the chilled marinade, cover the baking parchment and store in a dry cool place.

Recipe 8.

It will take: 5-6 pcs. Fresh fig fruits, 2 beets, 50-70 g cheese with blue mold, 2 large pears, 1 bunch of lettuce leaves, butter, 1 dessert sugar spoon. For refueling: 1 teaspoon of honey, rosemary twig, lemon juice, 2 tablespoons of olive oil.

All vegetables and fruits wash and dry. Pears clean from the core, cut down her slices and pickle in lemon juice with rosemary. The beets cleaned from the skin very thinly cut (circles), cut break in sugar and fry on the creamy oil. Let cool. In-part berries are divided into 4 parts. On a flat plate, lay the lettuce leaves, on top of a fan distributing pears (several slices immediately set aside), on them - beets (leave a little to decorate). From above, lay out figs, cheese and the remaining pear. From the remaining beet circles, make petals and put them in the center of the dish. To the remaining marinade, add honey, olive oil, take everything with a whisk and pour this dressing salad. In this original snack there is sweetness, and acuity, and sourness - like many!

Recipe 9.

It will take: 1 kg of apples, 270 g of repressed bow, 500 g of beets, ginger root size in walnut, 350 g of sugar, 700 ml of red wine vinegar, 1 teaspoon salt, 1 teaspoon of ground fragrant pepper.

Drink apples and beets, clean the skin and cut into small cubes. Onions are finely pound. Ginger cleanse, soda on the grater. Connect onion, ginger, apples and beets. Then add the remaining ingredients: sugar, wine vinegar, fragrant pepper and salt. Mix well, put it in a saucete, bring to a boil and cook on a weak heat for about an hour, constantly stirring - the beet pieces should become soft. Prepassed dish decompose according to pre-prepared, sterilized banks, cover with covers, and after cooling, store in the refrigerator. Such a beet-apple version of the chutney harmoniously shaves the taste of baked chicken breast, pork, turkey. In this coolest sauce, you can also add a little light raisin - to make a highlight to this Indian dish to make it even more unusual and tasty.

Recipe 10.

It will take: 200 g of wheat flour, 1 egg, pinch of salt, 100 g of very cold butter. For filling: 150 ml cream with a fat content of 20%, 1 small beets, 4 eggs, pinch of salt, 150 g of feta cheese, a glass of beans (for weighing), a detachable form of 24 cm, vegetable oil.

Creamy oil Put the knife in a bowl, add to it sifted with the flour with salt, scroll the oil with flour into the crumb, lean the egg, knead the tight dough, roll it into the ball, send to deep dishes, wrap the food film and let it stand in the refrigerator at least hour. While the dough "rests", lean the beet (40-50 minutes, until it becomes soft) in water without salt. You can still bake beets in the oven. Lubricate the baking shape. The cooled dough roll in a circle by 3.5-4 cm more than the diameter of the detachable form, with the help of the Roller, transfer it into the form, often reach the fork, make fires, and remove the dough. From above stack the dough with parchment, and lay out the beans on it. Bake 15 minutes at a temperature of 190º, and then remove the "weight loss" and paper and bake another 3-4 minutes. For filling, sculpt the eggs with cream, add the cheese softened fork, take the wedge and sprinkle. Wash beets, clean and cut into thin mugs. Put 3/4 fillings on the root, distribute the beet from above, pour the remaining stuffing and send the oven to the oven it up to 180º. It is possible to get a pie from the form only after it completely cools.

Bright color, pretty taste, low calorie and tremendous health benefits - all this makes beets one of the most popular vegetables. And yet, one of the most uncomplicated, because the beets with many products can make friends.

There are many delicious beet recipes. With some, we have already met, while the other every hostess can create herself. We just need a desire, good mood and a little fantasy. After all, so I want to indulge your relatives every day, please their new, original recipes. Successful to you culinary experiments and delicious beet meals!

Beets are one of the most beautiful vegetables in the world. It is bright red, similar to ruby, on a context, saturated burgundy red sweet juice, which paints everything that only touches and sweetish taste and a little eranny fragrance - everything is fine. You just need to be able to use it.

How to choose the beet

Beetcloth must be not very large, elongated with thin skin and short tail (root). The root is longer, the farther from the vegetable was water, and this is not a very good figure of its cultivation.

If it is possible, buy beets with the residues of green leaves (simply speaking, with a valet). They will not let beet juice to lean during cooking vegetable and they can also be actively used for cooking, for example, pesto, soups and salad . The skin of the tuber should be smooth, dry, without soft and dark spots.

Young beet

1. Drinks made of beets

Raw beets - a great base for a healthy drink. To prepare juice, you only need a juicer, peeled and cut on 4-6 parts of the tuber.

Beetacular juice perfectly mixed with carrot juice, apples, pears, pineapple, ginger, cucumber, orange, raspberry or cherries. You can prepare on the basis of a beet juice of a cocktail and smoothie, mixing it with spinach, banana, mango, coconut milk or natural yogurt. In the season in drinks, it is possible to add crushed tops for an even increase in nutrients.

Drink options: sweet-ginger El with cherry syrup, red energy drink from beets with cherry , antija cocktail with apple and ginger, beet kvass, beetigue Morse , smoothie Beetigue gaspacho.

Red energy drink

2. Marinated beet

Salted and quashed vegetables are good as an independent appetizer or part of a simple salad, and they also live in so beautiful many hot dishes. Marinated beet is a wonderful billet, where the sour cinema balances the sweet beet. For her cooking, you need a beet that will need to bake the whole, red wine bite, refined vegetable oil, cerebral mustard, honey, salt, black pepper and thyme pea - if you, of course, want to cook it According to our recipe .

Where to add pickled beet? For example, in a sandwich, sandwich, burger / hamburger, salad and even B. borscht .

Options for marinating beets: beets with garlic, badyan and chickens , marinated Danish beet with horseradish , the most simple marinated beet Using a minimum of ingredients.

Marinated baked beets

3. Boiled beet

Boiled vegetables have a reputation of too boring, too banal and too soft. Beets - an exception, this is not a cabbage and not even carrot. After cooking, it does not lose its sweetness and colors. The easiest way to feed it is: cut into thin slices, pour yogurt, cream or sour cream, sprinkle with delicious olive oil and season with salt.

Options for using boiled beet: borscht , svekolnik , the vinaigrette , beet-tie soup with cheese and radish , beetal soup with Tahini and Satar, beet soup with coconut milk.Even the famous British chef Jamie Oliver did not pass by the boiled beet and prepared one of his stunning salads.

Mackerel Grill with Vinaigrette

5. Baked beet

For all vegetables there is a general rule: you want to get more rich, bright taste of vegetable, bake it. High temperature evaporates (removes) liquid from vegetables, concentrating aromas and caramelizes natural sugars that are in beets.

Bake beets simply. It must be washed, wipe dry, and then ... you can bake with skin or without, completely or, cutting with pieces (depending on the size of the tuber). It is possible to buck in the foil every tuber for baking, after having sprinkled with olive oil and putting salt and fresh-grayscale black pepper.

Using baked beets: Baked beets with walnuts and goat cheese , baked beets with fennel and raisins , carpaccio from beet , raspberry Gaspaccio.Especially well baked beets will sound in a spectacular snack - "Napoleon" from beets with nuts

Baked beets with walnuts and goat cheese

6. Grilled beet

Grilled beets - all the advantages of baked beet plus smoky fragrance. If you are not sure about the power of fire or in your abilities, prepare beets in foil. To do this, you must first warm up the grill to the medium heat, clean and cut the beet, lay out prepared vegetables on a large foil sheet. Sprinkle with vegetable oil, season with salt and freshly ground black pepper. Cover the remaining foil, seal the beets into a hermetic "package". Prepare grilled 20-30 minutes, depending on the size of the tuber.

The use of grilled beets: See the use of baked beets, serve to grilled meat or as an independent dish

Beets with grilled vegetables

7. Fried beet

You can cut the beets on the cubes, slices or wedges, omit into the clarity and fry in the fryer, and you can also see the chips without a chip. Or simply cut the vegetable, barten in flour, better rice, with the addition of salt, fresh-grinding black pepper, cumin or thyme and also in boiling oil.

There is a Swiss dish. It is prepared from potatoes, grated on a large grater, from which fritters form and roasted in oil. The same can be done with beet.

Using fried beets: One of the most optimal options is juliented beet with mushrooms and blue cheese. Preparing very simple. Beets and mushrooms (champignons or mushrooms) cut into straws. Fry at first beets until soft, add mushrooms and fry them until golden color. Prepared ingredients pour cream from 20% fat and when they boil, add crumbled blue cheese. Prepare on medium fire, stirring. Cheese must melt. Remove from fire and serve with rice, paste or just with bread.

Roasted in a pamble frying

8. Beet puree and juice

There are many vegetables that can be used in desserts, except for carrots and carrot pie. Sweet beet puree is also a great baking base. And how beautifully paints not only the dough, but also cream, mousse, souffle, glaze! Sometimes enough literally a few drops of puree (or fresh juice) for ruby \u200b\u200bor bright pink.

The use of beet puree in desserts and for baking: for cooking ice cream , blinov , waffle, panketykov , cheesecakes, keksov , browni. , mousse and candies

Brauni beets and chocolate

9. Dried beet

You noticed that we go from the most popular to the most unexpected (for many) methods of cooking beets.

Beet chips without cooking in deep fryer

10. Raw beet

Not everyone is familiar, but you can eat raw beets. Only she, of course, should be sweet and juicy. It should be cut into thin pieces, sprinkle with a spiced mixture of cumin, lemon zest, salt and sprinkle Extra Virgin olive oil. Or cut into straw and mixed with celery tuber of the same format, finely chopped dill and orange fillet. This quick, useful salad should only be fed by vinegret with lemon juice.

If you, in principle, like the taste and texture of raw vegetables, use the beets in soups and tartars. Add vegetable into soups, chopped with small cubes into a plate with soup (can be hot), and the tartar is prepare for this recipe. And be sure to prepare from it vegetable noodles . To do this, you will get to cut the beets and quickly undermine it with a red wine vinegar and salt!

Beet noodles

What is good beets for health ? It contains few calories and a lot of fiber. Beet helps reduce blood pressure and increase your muscle and mental performance.

07/04/2016

The question that is interested not only by the "teapots" from cooking.

How quickly and correctly cook beets - a question that is asked not only "kettles" from cooking. In the preparation of beets, quite subtleties and tricks. Their knowledge will facilitate the achievement of the result, make it delicious and helpful. So how to cook beets quickly and easily?

How long is the beet breed?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What is there:

Cook 2-3 hours

If you put it in a saucepan with cold water and just put on the stove, the cooking time will be 2-3 hours (depends on the size). Quickly cook beets It will not work, but they say nutritionists, the vitamins of some will persist.

Cook for 1 hour

If in boiling water - then an hour. But the process can be accelerated.

Professional approach to cooking beets

Professional cooks are booined: after she quit for about 30 minutes, drain the water and put under a stream of cold water (the colder, the better) for 15 minutes. The temperature difference brings beets until readiness. So, the whole process takes 40-50 minutes.

Cook beets for 15-25 minutes!

If you want to cook the beet even faster, put it on a large fire, without reducing and without covering the pan with a lid. (True, nothing will remain from vitamin C in this case). But then the water should be a lot, it should cover the cornesthers of centimeters 8 above, otherwise it comes out earlier than the vegetables are welded. After 15 minutes - for ice water for 5-10 minutes. Everything, beets ready.

Boiling 40 minutes +

"Long-playing" way: Big Fire (if they threw in cold water) to a boil - medium fire (40 minutes) - quiet fire (until readiness). The water is pouring centimeters to 5 above the beet level.

Always end the process with cold water. Then beetted, besides what "reaches", it is easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but delicious method of cooking beets - do not cook, but bake in a microwave or oven at a temperature of 200 degrees, placing in a package for baking. It will take 25-30 minutes; If the temperature is not as high or beet, large and old, then it will take more.

Important! Vitamin C is destroyed at 190 degrees C.

By the way, beetted baked sweating beet boiled. And it is precisely it recommended to use in the recipes of salads and vinegarets.

More about the nuances of fast cooking beets:

Choose small flame roots with a thin skin of Bordeaux's grade, they are tastier, more beautiful and boiled faster.

To boiling water together with beetle pour a spoonful of vegetable oil (I found a recommendation on the Internet, I did not try it myself).

Barbarian method: Clear beets, cut into parts, word, go, like with potatoes. In the pressure cooker, it is boiled in 20 minutes, having finished straw.

10 secrets how to boil beets properly, and not only

1. Clean not clean.Firmly, with a brush, mine. The peel is not removed, cook with it. Tailing do not cut off. If you break the integrity of beets, the juice flows out of it and it will turn out to be water and whites. Beets are purified from the skin if it is intended for extinguishing.

2. Solo-not shed.Beets are not salt at the beginning of cooking, because the salt will be evaporated anyway, and there is no point. In addition, salt will make a solid vegetable, which means it will increase the already for a long time cooking. Solita directly beetrootous dish. But not all the mistress will agree with this. Some believe that it is necessary to salt at the beginning of cooking, otherwise it turns out to be tastefully.

4. How to neutralize the smell.Not everyone loves smell beet. To neutralize it, throw a crust of bread into the saucepan.

5. How to check availability.Beet's readiness is checked for a fork: it should be gently and easily enter into a vegetable.

6. If you cleared fresh beets,it can not be kept in the air, so as not to destroy Vitamin C.

7. If dry beets.If your beetroot dried, do not hurry to throw it away: scold with boiling water, pour the room temperature with water and let it swell. Then put it on fire without changing the water.

8. How not to "paint" vegetables in a winegree. FROMare you helping to cook a winegree? Cut the boiled or baked beet to pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) do not paint.

9. On the benefits of beet beam.Do not pour the beet decoction, which will remain after the cooking beet! It is better to add to it in equal amounts of lemon juice, cinnamon and ginger (how much - adjust yourself, depends on the amount of decoction). It turns out a delicious and therapeutic refreshing drink, not worse, whose preparation is stuck. With diuretic, laxative, antihypsive and action.

10. About the beet buck.Be sure to learn how to prepare meals from beet trees, pkhali, for example, add it to borscht and beamballs, because the beets are useful, and the beet tops are even more useful - in it a shock dose of vitamins. Only in food will go young tops, the old one is not suitable.

All beloved salads with beets for weight loss and good health: maintain the necessary level of hemoglobin in the blood and normalization of metabolism. After all, everyone knows that the red root root is rich in iron, which makes it one of the most popular vegetables in the everyday menu.

Where without soups? Famous all over the world "Russian soup" - for us, ordinary borsch, which is so in demand during the cold season. Thick, fragrant, bright red, warms and saturates.

They remembered the booster, immediately in memory floats the cooling beetter. An unusual broth color, vitamin components and a pleasant taste, make the chill with the most common soup in the summer heat.

Vegetarian dishes with beet

Vegetarian recipes from beets are perhaps the most delicious and simple, which can be done on an ambulance hand from the root.

Fresh, baked or boiled beet rubbed on a large grater or cuts large starrels, and then mixed with garlic, prune, apple, cabbage, onion or beloved cheese - additional ingredients on your choice. It remains only to fill the salad with olive oil and sprinkle with citrus juice, like an easy and healing dinner ready.

And as far as a variety of vegetarian dishes from Buraka! Pea sausage with beet juice, football rolls with vegetable filling, lean borsch, Georgian Phali, Ikra, Cutlets and other non-standard options.

Here you know, since childhood did not love beets! Remember, in the kindergarten and school they gave in a plate of several round-eyed beets, Brrr, well, what it was nasty! Of course, the understanding that beet meals are useful for the heart, liver, eye and that it contains fiber, vitamin C, copper, phosphorus, magnesium and sugar comes already at a fairly late age. Well, who in childhood or his youth thinks about it, right?

I consciously loved the beet after my favorite salad was. Oh, I could (and now I can) eat only them. Some holiday or birthday, I always chose a place closer to a plate with this salad and enjoyed the taste. By the way, with the herd of beets perfectly combined, it is better not to come up with it!

What other salad recipes with beets do you know (I'm even trying to endure them into a separate article for convenience)? No less traditional and simple beet salad with garlic and mayonnaise is a classic genre. Well, although it is honestly to say before I started doing this site, I did not try it, and here suddenly it became wondering how it was beet and prunes, and I need to confess, I liked it! You can add nuts and chicken in such a salad.

With salads are clear, moving to and soups. So for me it's not a borsch! And the secret of making a delicious borscht is that the grip must be put together with the cooking meat. On a small-little fire, immediately beets, onions, carrots and tomato paste (the beets are advised to prepare exactly so with some kind of sourness, you can pour a bit of apple a bit so that it keeps your color). - It is generally fantasy.
This year I tried for the first time. The taste of me was impressed, the supus, the type of okroshka, only with beet. You can make it vegetarian, without meat, and you can add a chicken. Very light, in a cold form you can eat in the summer with half eggs and sour cream, just Nam Yam :)

For the year I have gathered a whole collection of new recipes from beets, which I have not yet tried, the most delicious and memorable dishes:

This recipe seemed to me very unusual, inside because the same herring, which is perfectly combined with beets.

As a result, it turns out a festive salad, which is comfortable to eat, putting one such beet ball in a plate.

It is done simply, beets mixed with cheese, yolks and mayonnaise and even then balls roll out of this mass.