Recipes with beets with a photo on the site for those who want to immediately see the finished dish. In beetroot recipes, such as snacks or salads, the roots are boiled or baked beforehand. It is believed that dishes with baked beets are tastier. In beets, both tops and roots are equally good. A tasty and healthy botvinia is prepared from young tops. Borsch is cooked from a mature root crop. Beets are added to salads, and not only to vinaigrette and herring under a fur coat. It is worth remembering that if boiled beets are indicated in the recipe, then it is better not to boil the root vegetables, but to bake: rinse, grease with vegetable oil, wrap in foil and send to a hot oven for 20-60 minutes. Roasting time depends on the size of the beets. Young beets are stuffed, stewed and fried in a pan, cutlets are made from it, chicken and duck are stuffed with it.

The recipe for a light salad of baked vegetables with the addition of salted feta cheese can be served as a side dish with meat or fish. For a salad dressing, combine vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. Such pod sauce

chapter: Vegetable salads

Herring under a fur coat is prepared according to a variety of recipes, each time coming up with new design options. For example, herring can be served not only under a fur coat, but also with rubies. Moreover, a ruby ​​fur coat is quite edible for itself, because it is prepared from salted

chapter: Puff salads

Beetroot lentil salad recipe can be an alternative to traditional vinaigrette. Overall, this lean salad can be made any time of the year, but I find it especially good for winter. I used balsamic vinegar for the salad dressing.

chapter: Lentil salads

To prepare a liver cake, the chicken liver is passed through a meat grinder, mixed with eggs and a small amount of flour. From this "dough" it is easy to bake cakes that do not stick to the pan at all. When the liver cakes have cooled down, fold them

chapter: Liver cakes

Usually, feijoa is used to make jams or sauces, but we suggest making a light salad with baked beets and walnuts. For spice, add sweet salad onions and season with balsamic vinegar. Oil for salad dressing is suitable l

chapter: Beetroot salads

If you have a bread maker, then you can easily bake an unusual bread with rye sourdough with beets according to this recipe. Not only will it be healthy, tasty, but also beautiful. Beetroot bread can also be baked with ordinary yeast. In this with

chapter: Bread maker recipes

To cook turkey legs in the oven, you need a baking sleeve. In it, the meat will be baked along with vegetables. Thanks to the abundance of beets, the vegetable side dish turns out to be bright. Everything related to the proportions of vegetables in the recipe, choose them in your own way

chapter: Turkey dishes

Recipes for shortcrust pastry tartlets with vegetable filling. For the filling, bright boiled beets, walnuts, garlic, mayonnaise and pomegranate seeds are great, which add juiciness and sweet notes to the dish. To add cheese to the appetizer

chapter: Tartlets

Borscht is cooked according to hundreds of different recipes. For example, borsch with dumplings is prepared like ordinary borsch with cabbage and beetroot-tomato dressing, but dumplings are added at the end of cooking. Of course, homemade dumplings are ideal for such a soup. But if you poku

chapter: Ukrainian food

Grated table horseradish gives a piquant pungency, and sour cream softens the horseradish taste. Fresh dill gives flavor. In general, the beet salad prepared according to this recipe turned out to be very satisfying due to the cheese and eggs. By the way, cooking beets has its own small

chapter: Vegetable salads

From a pack of crackers, you can make several snacks at once, changing the fillings to your liking. In this recipe, slightly sweet beets (boiled or baked) are complemented by sautéed onions and a slice of brie. All this composition laid on a salty cracker

chapter: Crackers

This recipe for a snack roll is another nod to the traditional festive salad herring under a fur coat. We thought that it would be nice to make delicious sandwiches or something like that with the taste of fish salad, and as a result we started a “village

chapter: Lavash rolls

Verrines are a type of flaky salad that is collected in transparent bowls or small salad bowls. This recipe makes it easy to make verrines with lightly salted or smoked fish (salmon, salmon, etc.). Delicate, fragrant and very beautiful

chapter: Verrina

Stuffed eggs can be prepared with any filling of your choice. That recipe describes how to prepare the “herring under a fur coat” filling, or rather its simplified version. The result is a snack cream from a mixture of grated boiled beets with salted fillets

chapter: Stuffed eggs

The recipe for puff salad of beets, seaweed and sprat is distinguished by its original taste and ease of preparation. The recipe indicates dry seaweed, which is more convenient and easier to replace with ready-made canned. This salad turns out to be pretty feces

chapter: Beetroot salads

Another unusual version of the usual vinaigrette. This time, in addition to the usual set of vegetables for this salad, I added canned fish to the vinaigrette recipe. It turned out very appetizing with mustard dressing.

chapter: Canned tuna salads

We offer an unusual way to decorate a puff salad. You can choose the salad recipe to your liking. We have it vegetable with pickled mushrooms. The last layer is decorated with cut rolls of pancakes, which are dyed with a delicious dye - beets.

chapter: Puff salads

Beetroot salad will appeal to all lovers of simple, original recipes, when ordinary products open up their taste in a new way. Usually, for vegetable salads, it is enough to prepare an unusual dressing. Here the main role is played by the spice - cumin. Before adding

chapter: Vegetable salads

Rich ruby ​​borscht can be prepared not only with fresh, but also with sauerkraut. Of course, the soup will taste different from the traditional one, but this borscht recipe has the right to be. If the cabbage is too sour, before placing it in the pan e

What can you cook with tasty and healthy beets? We have collected the best recipes for you - simple, fast, delicious!

Everything is very simple, but it turns out very beautifully, besides, it is delicious!

For pancakes:

• milk - 120 ml;
• boiled beets - 120 g;
• flour - 90 g;
• egg - 1 pc.;
• garlic - 2 cloves;
• olive oil - 2 tablespoons l .;
• salt - 1/3 tsp

For filling:

• cottage cheese - 200 g;
• sour cream - 3-4 tbsp. l .;
• salt - ¼ tsp

Cut each pancake into 5-6 pieces, decorate to taste. Beet pancakes are very easy to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

• Beets (small) - 2 pieces
• Sweet paprika - 1 pinch.
• Rosemary (dry) - 1 pinch
• Mint (dry or 1 fresh sprig) - 1 pinch.
• Mustard (table) - 1 tsp
• Vegetable oil - 2 tbsp. l.

For salad

• Beets (pickled) - 2 pieces
• Cottage cheese (soft fat-free or curd cheese) - 200 g
• Garlic - 1 tooth
• Walnuts - 1 handful
• Lettuce leaves (leaves, optional) - 3 pieces
• Baguette (optional) - 5 chunks.

Bake or boil the beets. Peel, cut into thin rings or thin cubes, do not rub on a grater, we will marinate the beets first.

Pour mint, rosemary and paprika into the container in which the beets will be marinated.

Add mustard, salt and pepper, mix thoroughly.

Stir in the beets, marinate for 10-24 hours. I marinated for a day.

Then put the beets on a sieve so that the excess oil is glass.

Add chopped garlic, a little beetroot oil to the soft cottage cheese, grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using the culinary ring, layer the beets.

A layer of cottage cheese with garlic.

Cut the baguette into thin slices, dry in a pan.

Remove the ring, garnish with nuts, lettuce and croutons as desired.

Recipe 3: how to cook beetroot vinaigrette in the oven

What can you make with beets if you bake them in the oven, try making a vinaigrette with baked vegetables!

• Beets - 430 Grams
• Potatoes - 230 Grams
• Green peas - 170 Grams
• Carrots - 130 Grams
• Pickled cucumber - 120 Gram
• Olive Oil - 50 Milliliters
• Parsley - 2-3 Pieces (twigs)
• Sugar - To taste
• Salt - To taste

Peel the beets, rinse and cut into large pieces. Bake the beets in the oven with salt and oil. Cook for about 30 minutes.

Do the same for carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add fresh peas to them, if they are frozen, then scald them with boiling water.

Finally, add herbs, sugar, oil and salt to the salad. Stir the dish. Bon Appetit!

Recipe 4: How to Make Spicy Boiled Beet Dip

• beets 1-2 pcs.
• coriander 0.5 tsp
• garlic 2 cloves
• cumin 0.5 tsp
• tomato paste 1 tbsp
• vegetable oil 1 tbsp
• salt 0.5 tsp or to taste

Boil or bake beets in the oven, peel, chop coarsely.

Grind with a blender, add tomato paste, cumin, coriander, chopped garlic, salt and pepper.

Stir, pour in vegetable oil, stir.

Serve with bread or vegetables. Bon Appetit!

Recipe 5: beetroot from young beets on bread kvass

You can make a delicious healthy lunch from young beets with tops!

• Young beets with tops - 2 Pieces
• Table vinegar 9% - 1 tbsp. a spoon
• Bread kvass - 1 L
• Boiled Egg - 2 Pieces
• Fresh cucumber - 2-3 Pieces
• Green onions, dill, parsley - 1 Bunch
• Sugar - 1 Tbsp. a spoon
• Salt - To taste
• Ground black pepper - To taste
• Sour cream - To taste

Prepare food for the beetroot. Boil hard boiled eggs. Cool it down. Cucumbers, eggs, kvass are best kept in the refrigerator for now.

I have already cut off the tops of the beets, you do not need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Place in a saucepan, pour in 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash the beet tops, cut into small pieces and add to the stewed beets. Simmer for another 10 minutes under the lid.

The finished beets with tops must be completely cooled.

Cut cucumbers and eggs into cubes, add to the beets.

Add a large number of chopped greens: dill, parsley, green onions.

The final stage: add salt, sugar, ground black pepper, kvass, sour cream. Stir the beetroot thoroughly, adjust the salt and pepper.

Beetroot on bread kvass is ready! Try it!

Recipe 6, step by step: beet tops pkhali with nuts

If you have cooked your favorite beetroot dishes, then the beet tops will remain - a useful part of the vegetable. What can be prepared from beet tops and leaves? Use our recipe for Georgian pkhali - delicious!

Phali in Georgia is prepared from a variety of fresh herbs and leaves, including spinach, nettle, cabbage and beets. Phali can also be prepared from vegetables with the addition of walnuts.

• 1 kg beet leaves (with stems),
• 250 grams of walnuts,
• 30 gr fresh cilantro,
• 30 grams of fresh parsley,
• 6 sprigs of green onions,
• 1 tsp dried cilantro,
• 1 tsp hops suneli (ground blue fenugreek),
• 1 tsp ground red pepper,
• 2 cloves of garlic
• salt to taste.

Rinse the beet leaves thoroughly in cold water.

Separate the leaves from the stems, you can cut them off with scissors.

Put the stems in a deep saucepan with salted water, put on fire and cook for 10-15 minutes.

Put the beetroot leaves in another saucepan with salted water and cook for 5 minutes.

Cool boiled beet leaves and stems. Then squeeze out thoroughly, trying to remove as much liquid as possible.

These are the balls obtained after push-ups:

Below you see balls of different colors, the darker ones are the leaves.

Pass the beet stalks through a meat grinder. And finely chop the leaves.

Fold in a bowl as shown in the photo below and mix with a plate.

Pass the walnuts and garlic through a meat grinder, combine with Georgian spices. Mix thoroughly.

Finely chop the parsley, chives and cilantro. Combine and mix with nuts and garlic.

Combine greens with nuts with beet leaves.

Mix thoroughly, then form small balls-phalki.

That's all, the vegetable salad is ready! Pkhali is served cold with bread. Bon Appetit!

Recipe 7: how to make sauerkraut (step by step photo)

First of all, you need to choose the right beets for the starter process. Naturally, you need to take only healthy small beets with a characteristic dark red color. If the beets are too light colored, if they have white streaks or rings, do not take them. In general, the best sourdough varieties are Egyptian and Bordeaux.

• beets - 1 kg
• water - 1 l
• salt - to taste

Rinse the beets well under running water.

To peel.

Cut into slices of any shape and fold into a container in which our beets will be stored.

Make brine from water and salt.

Pour brine over the beets.

Put a load on top and cover with a lid. I had a glass as a load, which was filled with brine and pressed tightly on the beets.

We are waiting for 2 weeks, from time to time we drop in and remove the mold and foam. And we enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: beetroot red kvass (step by step with a photo)

What drinks can you cook deliciously from beets? Try to make kvass! Refreshing and cool.

• Water 2 l
• Beet 1 kg
• Sugar 4 tablespoons
• Bread 1 pc

For the recipe, you need beets, water, rye bread, sugar.

Cut the bread into medium sized pieces.

Cut off the tails of the washed beets. Cut the beets into medium-sized pieces.

Put sliced ​​bread and beets in a washed and dried three-liter jar.

Pour sugar into the jar.

Pour everything with two liters of boiling water and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it is delayed), then you can put 3 pieces of raisins not washed in the jar - this will speed up the fermentation process.

After 3 days, the kvass is ready. Chill the drink in the refrigerator and you can enjoy this drink, or you can use it when preparing borscht.

Recipe 9: red borsch with salted tomatoes

• any meat (this time I had beef);
• potato;
• carrot;
• salted tomatoes;
• greens and sour cream optional.

First, a pot of water is placed on the stove and the broth is cooked. The cooking time will depend on the type of meat you choose. When the broth is ready, you should start frying.

Grate beets and carrots, select the coarse side of the grater.

Send vegetables to the skillet. At this time, you need to do onions and potatoes. They must be cut into cubes and immersed in a container where our meat broth is cooked. First the onion, then a couple of minutes later the potatoes.

Next, peel the pickled tomatoes and chop them with a grater. You will get a kind of tomato. Add it to the vegetables in the skillet. Stir and heat until the tomato brine has evaporated.

Add the contents of the pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time, we are engaged in cabbage, it needs to be chopped.

If you, like me, have young cabbage, then add it to borsch with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth right after the beets and carrots.

That's the whole recipe. Our homemade red borscht with pickled tomatoes is ready. Let it brew for 15-30 minutes and can be served.

Recipe 10: beetroot salad with tomatoes and peppers for the winter

For some reason, always available and healthy beets sometimes remain out of our attention during the period of harvesting more popular and favorite vegetables and fruits. It is in vain that we are pushing recipes with this wonderful root vegetable into the background, and you can make delicious salads from it for the winter. And here's another indisputable argument in favor of such salads with beets - during heat treatment, they do not lose their beneficial properties! And this means that even in a small jar we will be able to preserve a whole "bunch" of microelements and vitamins!

• beetroot vinaigrette - 1.5 kg
• sweet pepper - 1.5 kg
• onions - 1 kg
• tomatoes - 1 kg
• refined sunflower oil - 300 ml
• sugar - 10 tablespoons
• vinegar - 9 tablespoons
• salt - 2 tablespoons

Before you start cooking, you need to prepare everything you need for rolling (sterilized dry and clean glass jars, tin or self-screwing lids, etc.) and directly prepare all vegetables for chopping. They must be thoroughly washed, getting rid of dirt and darkened places, cut off parts unsuitable for canning, peel, stalks and seeds. Sweet peppers and onions for this salad are best chopped by hand, and you can use household kitchen appliances to chop beets. So, cut the peppers into cubes or oblong sticks.

Cut the tomatoes in half, remove, if necessary, the green dense part near the stalk. Grind the tomato halves with a blender or scroll in a meat grinder to obtain tomato puree.

Cut the onions not very thinly, in medium half or quarter rings.

Grate beets on a coarse grater or chop in a food processor. The vegetables are ready - you can start preparing the beetroot salad for the winter!

Pour the resulting tomato puree into a large saucepan, add sugar and salt, transfer the beets. Bring the tomato puree to a boil, and then set the fire to "minimum" and let the beetroot juice so that the beets are stewed in their own juice for the next 10-15 minutes. At the same time, do not forget to stir all the time.

After 10-15 minutes, add the onions, continue stewing the salad for 5-7 minutes, slightly increasing the flame.

Transfer chopped bell peppers, pour in vegetable oil. Starting from this stage, the cooking time of the salad is 20 minutes (medium heat).

5 minutes before the end of the process, add vinegar to the salad with beets, mix, and let it boil.

Now the hot beet salad can be put in glass jars for the winter, tamping lightly and making sure that the beets in the jar are in a sufficient amount of vegetable juice.

You know, I didn't like beets since childhood! Remember, in kindergarten and school they gave a few round beets in a plate, brrr, well, what disgusting that was! Of course, the understanding that beet dishes are good for the heart, liver, eyes and that it contains fiber, vitamin C, copper, phosphorus, magnesium and sugar comes at a fairly late age. Well, who in childhood or adolescence thinks about this, right?

I consciously fell in love with beets after I became my favorite salad. Oh, I could (and still can) eat only him. On some holiday or birthday, I always chose a place closer to the plate with this salad and enjoyed the taste. By the way, beets go well with herring, you can't imagine better!

What other recipes for salads with beets do you know (I’m even trying to put them all into a separate article for convenience)? No less traditional and simple beetroot salad with garlic and mayonnaise is a classic of the genre. Well, although to be honest, before I started working on this site, I did not try it, but then suddenly it became interesting how it is beets and prunes, but I must admit, I liked it! You can also add nuts and chicken to such a salad.

With salads it is clear, I will move on to soups. This is not borscht for me! And the secret of making delicious borscht is that frying should be put together with cooking meat. On a small-small fire, immediately beets, onions, carrots and tomato paste (it is advised to cook beets this way with some sourness, you can pour a little apple cider vinegar so that it retains its color). - this is generally fantastic.
This year I tried it for the first time. The taste impressed me, soup, like okroshka, only with beets. You can make it vegetarian, without meat, or you can add chicken. Very light, you can eat cold in the summer with half an egg and sour cream, just yum-yum :)

Over the course of the year, I have collected a whole collection of new recipes for beetroot dishes that I have not tried yet, the most delicious and memorable dishes:

	This recipe seemed very unusual to me, because inside there is the same herring that goes well with beets. The result is a festive salad, which is convenient to eat by putting one such beetroot ball on a plate. It is done simply, the beets are mixed with cheese, yolks and mayonnaise, and only then balls roll out of this mass.
	I did it like this in a mold, it turned out to be a festive version and, most importantly, it's very tasty!
	I was surprised to find that, here is the salad recipe. It's simple, but quite tasty and interesting.

Beets are often combined with garlic or wild garlic in appetizers, and in desserts with raisins, honey and nuts. Beetroot dishes are delicious!

I would like to tell you about beetroot dishes, you will find recipes for quickly and deliciously prepared food from this vinous vegetable in today's article.

Do not think, I will not talk about simple salads such as vinaigrette, write a million recipes for cooking borscht with beets and cabbage. Kefir cold dishes are also fading into the background, we will still have time to talk about this. Today I will share a couple of recipes that I really like, that you can cook and feed all seven, not to the detriment of the family budget, but the time of the hostess.

Recipes for delicious and simple, quick beetroot dishes

Let's get started. All family recipes are about 4-6 servings.

Cabbage stewed with beets

• Beets - 2 pcs;
• Onions - 1 pc;
• Carrots - 1 pc;
• Cabbage - 1 kg;
• Vegetable oil;
• Salt to taste;
• Tomato sauce or canned tomatoes.

Beets can be pre-baked or boiled until tender. Grate or cut into thin cubes. Send it to a frying pan with vegetable oil, send the onion there, fry a little, these two vegetables.

In another frying pan, you need to fry the chopped cabbage, by the way, it will be very tasty if some of the cabbage is not fresh, but sauerkraut.

When the cabbage is fried, send to the onion with beets, grated carrots, chopped tomatoes, 2-3 pieces, or tomato sauce a few tablespoons, 100 milliliters of water, mix everything, cover with a lid, simmer until the cabbage is ready. Remember to stir occasionally. The cabbage will be stewed for 20-40 minutes.

This dish can be cooked not only in a frying pan. The multicooker will also do the job perfectly.

Stewed beets in sour cream

Beets need to be baked, an oven is suitable for baking, they need to be heated to 200 degrees, put in its vegetable, cook for 1 hour. Or boil until tender. Peel, grate, or cut into cubes.

Finely chop the onion, send to a skillet with vegetable oil, fry a little, then add the bard vegetable, fry together for 8-10 minutes. Season with salt, add your favorite spices to taste. Pour in sour cream. Stir, cover, simmer for another 10-15 minutes.

Sprinkle with seasonal chopped herbs before serving.

In winter, when it's time for cold weather, flu epidemics, runny nose and other colds, every self-respecting mother, wife wants to strengthen the immunity of her household. And what can strengthen it better than fresh vegetables and fruits? With fruits it is much easier, you can eat them raw, but with vegetables things are more complicated. There are not many, there are people who want to eat raw cabbage or carrots. But there is always a way out. Raw beetroot dishes, recipes quickly and tasty cooked, will replace your tablets, save you from disease.

Here is one of them:

Pickled cabbage with beets in Georgian style

• Cabbage - 2 kg;
• Beets - 2 pcs;
• Carrots - 2 pcs;
• Garlic - 1 goal;

For the marinade:

Chop the cabbage, beets, grate the carrots, chop the garlic. Mix everything, put in a saucepan or bowl,

Now let's prepare the marinade: put all the ingredients for the marinade in a saucepan, put on fire, bring to a boil, remove from heat, cool to room temperature, pour the marinade over the cabbage, put under a press, let stand for several hours. We serve to the table. Store Georgian pickled cabbage in the refrigerator. It can be stored for a long time, about a month.

Beet cutlets with semolina

Once, I heard about such cutlets from a woman I knew, she praised them so much.

Well, I think we should try to cook this miracle of cooking for ourselves. But I didn't know how to cook beet cutlets, so I had to turn to the cookbook. Here's a recipe I found:

• Beets - 2 pieces (500 gr)
• Salt to taste;
• Semolina - 2-3 tbsp. lies;
• Breadcrumbs - 3-4 tbsp lies;
• Vegetable oil.

The main ingredient of the dish is beets, wash them off the ground, dirt, boil until tender, cool, peel them.

Grate on a fine grater, put in a saucepan, add semolina, salt. Put the pan on the fire, stirring to heat the contents, make sure that it does not burn, the fire should be very low.

Allow the mass to cool slightly, form cutlets, roll them in breadcrumbs and fry in a skillet with vegetable oil until golden brown. Serve hot.

I strongly recommend that you cook a small portion to eat at a time. This recipe is designed for 4-6 people to eat cutlets.

This second dish is perfect for people who are looking after their figure, vegetarians or those who are fasting, children.

If you are already very categorical about vegetables, you think that you cannot cook cutlets without meat, then add 200 grams of minced meat to the beet mass, and then everything according to the recipe, the cutlets will be hearty, high-calorie.

Fish stewed with beets

• Fish - 0.5 kg;
• Beets - 1 pc;
• Carrots - 1 pc;
• Onions - 1 pc;
• Tomato sauce - 2-3 tbsp lies.

Boil the beets until tender, peel, cut into cubes or grate on a coarse grater. Grate the carrots, finely chop the onion, send to the pan and simmer until tender, add the tomato sauce. Add the beets to the pan to the vegetables, add a little salt, simmer for another 10 minutes. Remove from heat.

Cut the fish into pieces, season with salt, bread in flour and fry. Fold the fish and prepared vegetables in a pot or slow cooker alternating layers, add a little water and simmer until tender, about 30 minutes at 180 degrees.

Remove from heat and serve.

You can use any fish: silver carp, pike, hake, mackerel, according to your taste and financial capabilities.

I cooked such a felling for my birthday, there were a lot of guests, relatives, neighbors. The age of the people present was also different. I didn't cook a lot of this particular dish, but it sold out very quickly. And how nice it was when they asked me to write a recipe for everyone, and they spared no words to praise me. For the next event, I cooked another fish dish, and I regretted it. Everyone wanted to see this stew with vegetables on my festive table.

Stewed beetroot with rice

This is a beetroot dish, the recipe for which can be categorized as fast and tasty, and most importantly, unusual, these are not those simple dishes from this vegetable that you are already tired of. It can be eaten as an independent dish or used as a side dish for meat or fish.

• Beets - 2 pcs;
• Rice - 150 gr;
• Onions - 1 pc;
• Garlic - 1-2 teeth.
• Salt;
• Spices;
• Tomato sauce - 2-3 steu. Lodges
• Water - 400 ml.
• Vegetable oil.

Chop the onion, fry a little, add the grated beets to the pan. Then you need to send rice and tomato sauce to the vegetables, pour water, salt and mix. Cover and simmer over low heat, add a little water if necessary. When the roots and rice are completely cooked, remove the garlic from the stove, stir, cover and let stand for another 10 minutes.

Another news, beetroot dishes, quick and easy recipes that I suggested to you to cook, do not end, because you have not yet cooked pastries with this wonderful and vitamin root vegetable. When I found out about this, I was very happy and started experimenting, there are many recipes for such baking, I will not write everything. Just give you some tips and ideas. In the dough, to liquid ingredients, you can add boiled and grated red beets or chopped with a blender.

Beetroot cupcake

• Beets -1 pc;
• Kefir - 1 tbsp;
• Eggs - 2 pcs;
• Sugar - 1 tbsp;
• Soda - 1 tsp. Lodge;
• Cocoa powder - 2 tbsp. lies;
• Flour - 2 tbsp.

Boil the beets until cooked, chop in mashed potatoes with a blender, if you do not have a blender, do not be upset, grate the root vegetable on a very fine grater. Add kefir, soda, mix. Beat eggs with sugar, send to the dough, add flour and cocoa and knead the dough, the dough should be like a pancake in consistency. Bake at 180 degrees for 30-40 minutes.

I will say this, you can bake this cupcake according to the recipe that you like, the main thing is that the vegetable is boiled and chopped. It is better not to use it raw, in baked goods.

Not only muffins, even the Red Velvet cake are made with beets.

Unusually it turns out if you add beetroot puree to yeast dough, bread or rolls will turn out to be pleasantly raspberry-colored.

Korean beetroot recipe

Oh, these lovers of Korean cuisine, what they just can't think of: cucumbers, pumpkin, zucchini, carrots, Korean cabbage. All these dishes are very tasty, unique in their own way, I recommend trying to cook each of them.

Now I will tell you how to cook beets in Korean, lovers of Korean dishes will appreciate it. If you are not a big connoisseur of this type of snacks, I still recommend trying to cook it, suddenly you will like it and you will change your impression.

Some culinary sources recommend using the vegetable raw or semi-annual for this salad. In its raw form, it can be used only when it is young, juicy root vegetables, recently plucked from the garden, then the salad will be juicy, tasty, vitamin. But still not everyone will like it.

If you cook in winter, then boil the beets completely or until half cooked (after boiling for 15-20 minutes). I prefer to cook until tender, personally I like it better.

Peel, grate for carrots in Korean, can also be cut into cubes.

Put in a bowl, add vinegar 9%, salt, sugar, mix.

Three garlic on a grater (you can squeeze through a press), put it on a vegetable, put coriander, black pepper (or use a ready-made spice mixture for Korean dishes). If you do not like spicy, then do not put hot peppers, it is better to add another clove of garlic.

Heat the oil in a frying pan, pour hot vegetable oil over the spices and garlic, mix quickly, squeeze the resulting mass, cover the bowl with a lid or bag, send it to the refrigerator for at least 2-4 hours. Done, you can serve. It goes well with meat dishes, for example: fried meat, cutlets, stewed pork ribs, fried chicken. Delicious.

I almost forgot to write that boiled, grated beets, if you add garlic, raisins, grated processed cheese, a little mayonnaise to it. That will not turn out a sweet filling for pancakes, grease ready-made pancakes. Cut into pieces, use as a snack for a picnic, at work, outdoors on the road, You can also arrange beautifully, serve on a festive table.

Last year, I prepared such pancakes with an unusual filling for Maslenitsa, the guests liked it.

This seems to be all. This is how you can diversify your family menu by cooking beetroot dishes, delicious recipes and you just already know culinary success.