What to do with beets. The best recipes for beetroot dishes

03.05.2020 Restaurant notes

07/04/2016

A question that interests not only "dummies" from cooking.

How to cook beets quickly and correctly is a question that is asked not only by “teapots” from cooking. There are enough subtleties and tricks in the preparation of beets. Their knowledge will facilitate the achievement of the result, make it tasty and healthy. So how to boil beets quickly and easily?

How long does it take to cook beets?

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

What is there:

Cook for 2-3 hours

If you put it in a saucepan of cold water and just put it on the stove, the cooking time will be 2-3 hours (depending on the size). Boil beets quickly it will not work, but nutritionists say that some vitamins will remain.

Cook in 1 hour

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

Professional approach to cooking beets

Professional chefs boil beets like this: after they have boiled for about 30 minutes, drain the water and put them under a stream of cold water (the colder the better) for 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Boil beets in 15-25 minutes!

If you want to boil the beets even faster, put them on high heat, without reducing or covering the pan with a lid. (True, in this case nothing will remain of vitamin C). But then there should be a lot of water, it should cover the root crops 8 centimeters higher, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

"Long-lasting" method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - quiet fire (until cooked). At the same time, pour water 5 centimeters above the beet level.

Always end the process with cold water. Then the beets, in addition to what "reaches", are easy to clean.

Not fast, but delicious - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil, but bake in the microwave or oven at 200 degrees, placing them in a baking bag. It will take 25-30 minutes; if the temperature is not so high or the beets are large and old, it will take longer.

Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is she who is recommended to be used in recipes for salads and vinaigrettes.

More about the nuances of fast cooking beets:

Choose small, flattened, thin-skinned Bordeaux varieties, they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with beets (I found a recommendation on the Internet, I did not try it myself).

A barbaric way: peel the beets, cut them into pieces, in a word, do the same as with potatoes. In a pressure cooker, boil it in 20 minutes, having previously cut it into strips.

10 secrets of how to cook beets properly, and more

1. Clean do not clean. Wash tightly with a brush. Do not remove the peel, cook with it. Do not cut off the tail. If you break the integrity of the beets, juice will flow out of it and it will turn out to be watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt-do not salt. Do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will harden the vegetable, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people think that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize odor. Not everyone loves the smell of beets. To neutralize it, toss a crust of bread into the saucepan.

5. How to check readiness. The readiness of the beets is checked with a fork: it should gently and easily enter the vegetable.

6. If you have peeled fresh beets, it should not be kept in the air so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot is dry, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on fire without changing the water.

8. How not to "paint" vegetables in a vinaigrette. WITH going to make a vinaigrette? Cut the boiled or baked beetroot into slices and sprinkle with vegetable oil right there, then other vegetables (potatoes, for example) will not color.

9. About the benefits of beet broth. Do not pour out the beetroot broth that remains after cooking the beets! It is better to add equal amounts of lemon juice, cinnamon and ginger to it (adjust how much, depending on the amount of broth). You will get a delicious and healing refreshing drink, no worse, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to cook dishes from beet tops, pkhali, for example, add it to borscht and beetroot, because beets are healthy, and beet tops are even healthier - they contain a shock dose of vitamins. Only young tops will go for food, the old one is not good.

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 much in demand in the cold season. Thick, fragrant, bright red, warms and nourishes.

They remembered the borscht, and immediately the cooling beetroot pops up in the 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 to whip up 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.

And how varied are the vegetarian beetroot dishes! Pea sausage with beetroot juice, lavash rolls with vegetable filling, lean borscht, Georgian pkhali, "caviar", cutlets and other non-standard options.

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 the main harvest is not far off. Therefore, already 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 the preparation of 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 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 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 will notice that different treats provide for different ways of preparing a 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, 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 we can 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 from 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 onions - 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 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 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 cheese sauce on top of the beets and sprinkle 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 add the 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 bell pepper strips 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 the 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 tomato juice into the composition, 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 health 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 Korean salad grater and mix with dry garlic, vinegar and salt.
We put the container with fragrant beetroot in a water bath and slowly heat it 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;
Walnut kernels - 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 frying pan, 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.

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 that they do not lose their beneficial 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, borsch, 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 beetroot (the second name for beets) is one of the most important foods in a healthy menu. The introduction into 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. Different cooking methods are provided for different beet treats. In some recipes, the use of raw root vegetables is appropriate, in others it is recommended to boil or bake it first. 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. During the boiling process, 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 them 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 beet borsch 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 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 the usual 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, tomato paste is added, and fried 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 the 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 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 taken out of 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 vegetable, 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. Potatoes, onion and pepper frying, beets are laid out in a separate cauldron, 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 useful substances - 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 hard boiled for 10-15 minutes, cooled in cold water and grated. Beets, carrots and potatoes are washed from dirt, boiled until tender and, after cooling, are peeled. All root vegetables should be coarsely crumbled 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 for this dish. A very popular appetizer 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 a 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 slices, 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 in warm water for several hours. Then, using a brush, it is thoroughly washed, cleaned, chopped with strips or thin circles. They are placed in three-liter jars (about ⅔ jars are filled with beets), filled with 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 is 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.
Ideal 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 poured with vinegar marinade and sterilized, although some housewives skip the last step.

With garlic

Spicy, nutritious, simple - these epithets best describe this dish. The cheese, which is always used here, it is advisable to take soft: Caucasian suluguni is ideal, but you can take a 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

Professionals call this combination of products classic: a tandem of 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 popular with 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 a 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 the Pomegranate Bracelet. The simple technology of creation, the presence of dietary meat, high nutritional value - one cannot 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 pc.;
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 potatoes, it turns out very satisfying, and the competent layout of the products ensures 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 chips and mayonnaise dressing. The original way of serving makes this salad especially interesting, and the combination of products makes you ask for more again and 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 attentive 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.
Scroll the tomato and chopped hot peppers through a meat grinder. Add this mass to the beet-carrot tandem.
Then send meat, potatoes, green onions to them. 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 sweet peppers;
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.
Seed 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 on every dinner and festive table at least once. A beautiful and tasty salad with herring under a vegetable "fur coat" is easy to prepare, eaten quickly 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 excellent lean dish has a positive effect on the state of the digestive system, although it should be used with caution in case of gastric acidity disorders. A 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, 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 well heavy meats and even fish, 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 doesn't know the classic vinaigrette? This healthy, tasty, very nutritious and light salad is almost a classic of any table, which even the kings did not disdain before. Even in Russia, it appeared exclusively thanks to Emperor Alexander I, as a result of a small misunderstanding in the kitchen. The traditional formula of the vinaigrette 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.
The classic variation of this beetroot salad was seasoned with 3% vinegar, so 6% should be mixed 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 salted pine nuts. Good for health, incredibly tasty, beautiful and easy to perform. For dressing, professionals recommend natural yogurt, but you can use 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 a real cake: colorful, flaky, 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, it 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:

Pour boiling water over the seaweed 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 beet 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.