Many people have a very ambiguous attitude towards beets. We are used to seeing it in borscht, beetroot or salad, but not in dressing for hot dishes and snacks. Nevertheless, this healthy and very bright root vegetable makes wonderful sauces with the addition of all kinds of additional ingredients. Classic recipe: beetroot sauce is prepared with ginger and garlic. Thanks to these seasonings, its taste is both fresh, tender and spicy. At the same time, the sauce is distinguished not only by its amazing taste, but also by its original appearance. Making a dressing recipe at home is quick and easy, all you need is a blender and a set of relatively simple ingredients.

You will need:

• Beets - 2 medium root vegetables
• Cream 20% - 100 ml
• Milk - 150 ml
• Ginger root, fresh - 2 cm piece
• Garlic - 4 cloves
• Vegetable oil - 1 tablespoon
• Thyme, dried - to taste
• Black pepper, ground - to taste
• Salt - to taste

Servings - 4

Cooking time - 40 minutes

Miracle Root

We have known about the benefits of beets since childhood. And although then few people had a great love for this vegetable, with age, beets begin to be valued much more. It contains a whole list of useful substances: B vitamins, vitamin P, folic acid, potassium, magnesium, iodine and a lot of useful fiber. Beet fibers contain various amino acids involved in various processes in the body. The advantage of the root crop is that even when cooked (namely, this method of heat treatment prescribes the recipe), the beneficial properties are not lost.

The taste of boiled beets in combination with delicate cream is extraordinary. But to achieve this effect, it is important to purchase a quality product. Do not be afraid of the high percentage of fat on a bag of cream - the fatter they are, the better. By the way, any dairy products with a high fat content are much healthier for the body than low-fat ones. The recipe recommends using cream with a fat content of 20% or more. They will not only make the taste of the sauce more intense, but also allow you to achieve a light and thick consistency.

1. Beets must be thoroughly washed in water and boiled until fully cooked. Then the root crop is cooled, peeled, cut into several pieces and sent to a blender. Ginger root and garlic are also peeled and placed in a container with beets. Now you need to carefully chop the vegetables to a state of a homogeneous thick puree.
2. Vegetable oil is poured into the stewpan, it warms up well. Dried thyme is poured into it (if fresh herbs are on hand, even better). The seasoning needs to be slightly warmed up in oil so that it becomes more fragrant, after which warmed cream is first poured into the container, and then the same warmed milk. The mixture is stirred and heated, not to a boil.
3. When the milk base approaches the boiling point, it is necessary to reduce the heat on the stove and put the beetroot puree into the saucepan. The mass is gently and thoroughly stirred, after which it languishes until thickened. Shortly before the end of cooking, add salt and black pepper to the beetroot sauce.

The recipe for beetroot sauce often suggests a different way to cook vegetables. To do this, the oven is heated to 200 ° C; beets must be washed, peeled and cut in half. Ginger and garlic are peeled and wrapped together in foil after being sprayed with vegetable oil. Vegetables are placed on a baking sheet and baked in the oven for 1–1.5 hours. This option is more successful in terms of preserving all the valuable nutritional properties of the product, but is only suitable if the hostess has enough time.

Innings

The beauty of beetroot sauce is that it can be served with almost any dish. Its simple, but at the same time deep and pleasant taste with a light spicy aroma is combined with a wide variety of products. Like most milk sauces, beetroot sauce should not be stored for longer than a day.

1. The most traditional way of serving sauce is with meat. Pork, beef and lamb go great with the dressing. The same goes for chicken, duck and other poultry dishes.
2. Fish dishes are also good sauce companions. It can be either baked fish or steamed or battered.
3. Vegetable stews, cuts and light snacks made from fresh vegetables with beetroot sauce will become even tastier.

A simple recipe for one of the classic creamy vegetable sauces will immediately appear on the list of favorite goodies, and thanks to its pleasant taste and bright color, it will easily fit into the children's menu!

Bon appetit!

In contact with

Excellent sauce. This version of the sauce is more delicate than the classic recipe, it has a more delicate taste and aroma.
The sauce is homogeneous, smooth, creamy. The specific aroma of beets is very weak, but it combines interestingly with the aroma of garlic. The taste is sour-salty.
This sauce is good for dressing pasta, and as a spread for a sandwich.

COMPOUND

1 small boiled beetroot (~150g), 1 small garlic clove (4g), 15g almonds (15 kernels) or sunflower seeds, 2 tbsp vegetable oil (35g), 2 teaspoons lemon juice (10g), 80g water, 50g cheese, 1/5 teaspoon salt, pepper

Grind almonds or peeled sunflower seeds in a coffee grinder.

Clean the beets and cut into pieces.

Pour vegetable oil and lemon juice into a blender bowl. Put a clove of garlic and sprinkle with ground almonds.
Beat until the garlic is completely crushed.

Put beets in a blender, pour water, pour salt and pepper. Beat until smooth.
You should get a mass of sour cream density.

Grate hard cheese on a fine grater.

Transfer the beet mass from the blender to a bowl and stir in the cheese.

The sauce can be stored for 1~2 weeks in the refrigerator in a container with a lid.

Calories: Not specified
Time for preparing: Not specified

Oh, those! How many varieties of them exist, you can’t even list everything on your fingers. And each of them, in its own way, is delicious and unique, unlike any other.

Beetroot sauce according to this recipe is a very unusual sauce in taste. It is served most often with meat, fish, or simply as a sauce for the main side dishes. A side dish can be both ordinary and.

In addition to the delicious and refined taste, beetroot sauce also has usefulness. The reason for the usefulness is probably clear to everyone. In this sauce, the main ingredient is beets. And beets contain so many vitamins and microelements useful for the human body that it is very difficult to even list everything.

Another advantage of this sauce is that it is quite easy to prepare, and most importantly - quickly. It usually takes me about ten minutes to prepare it. However, I always boil beets the day before.
So the required ingredients are:
- 1 large beet,
- 1 pickled cucumber,
- half an onion
- horseradish,
- 100 grams of sour cream,
- 100 grams of mayonnaise, parsley for decoration.

Recipe with photo step by step:

First of all, grate the pickled cucumber on the smallest grater. Or, alternatively, grind it in a blender. Excess juice, if any, strain through a sieve.




Also very finely chop half an onion.




If you did not boil the beets in advance, then put them in a saucepan, cover with water, salt and set to boil over moderate heat. Cooking time - 1 hour. You can not boil the beets, but bake them in the oven.
We clean the finished beets, grate them.




Then, in a deep bowl, combine cucumbers, onions and sour cream with mayonnaise.






Add grated or bought already chopped horseradish.




Then add the beets.




Mix the whole mass very well. I also added some parsley to the sauce.
The sauce is ready! Surprise your guests!