Beets are almost a universal product, with it you can cook snacks, salads, first and second courses. Used to prepare not only the vegetable itself, but also the leaves of young beets, which are very rich in vitamins. By the way, if the recipe contains boiled beets, then it is better not to cook, but to bake: wash the vegetable for this, lightly grease with vegetable oil and send to the oven for half an hour or an hour, the time varies depending on the size of the beets.
Beet tops are undeservedly underestimated, although it contains more nutrients than beet itself. Of course, if it is grown on its own garden without adding various fertilizers. Fresh and not faded beet tops, rinse thoroughly in cold water. Give it a little dry and chop the tops with a knife, chop lettuce, dill and parsley. Put all the ingredients in a deep plate, add 1-2 tables. spoons of vegetable oil. In a separate cup, beat the egg and the juice of half a lemon, add this dressing to the salad.
You will need: a pound of young beets (the vegetables themselves), prunes - 100 grams, walnuts - 100 grams, mayonnaise - 120 grams, a couple of garlic cloves and greens. Wash prunes in cool water, pour boiling water on it and let it brew for a while. Take out the stones and finely chop the prunes. With the beets, remove the skin and chop it on a grater. Ideally, it is better to take a grater for cooking Korean carrots, so the salad will be more beautiful and tasty. Finely chop the nuts, add beets, chopped garlic, prunes and season with mayonnaise. Top with greenery.
Salad "Garnet Bracelet"
This delicious and extraordinarily beautiful salad can be included in the menu of the holiday table. In the original recipe, the chicken for this pomegranate salad should be roasted, but for a more delicate flavor, you can boil it first, then roast it.
Ingredients: 500 grams of potatoes, half a kilo of beets, half a kilo of chicken, 250 grams of mayonnaise, 1 onion, 1 pomegranate. This amount is taken for 6-8 servings. First boil the chicken and let it cool. Then boil the potatoes, beets, carrots and rub it all into strips. Onions finely chopped and fried in vegetable oil. Cut chicken into small pieces and fry in oil. Then put roasted chicken and onion in one bowl and mix it all. Salad can be made in the form of real beads, for this make mini-portions, which then put in the form of beads. Take some potatoes in a tablespoon, lightly crush it and place on a plate in the form of beads.
Smear the potatoes with mayonnaise, then put a layer of carrots, a layer of chicken and onions. Top with grease again with mayonnaise. Now the very last layer of beets. Top each bead carefully grease with mayonnaise. Peel the pomegranate and decorate each bead with grains. Salad can be served not in the form of grains, but in the traditional way. To do this, simply stack the layers in the same sequence on a wide bowl or plate. Salad send in the refrigerator for several hours, and then you can serve on the table.
Marinated beets can be served as a separate dish, or you can use it as a snack for potato and meat dishes, add to borsch. For marinovka better choose juicy vegetables with a pronounced burgundy color. Wash the beets, put them in a saucepan with water and boil until it becomes soft. After that, remove the beets and cut into cubes or rings. The size of the pieces should not exceed 1.5 cm. Add a bay leaf, a small piece of hot red pepper, a couple of currant leaves, 50-70 grams of coarsely grated horseradish into a liter jar. There add the beets. Fill the beets with hot water, in which it is boiled. Banks sterilize 10-15 minutes after boiling at 80 degrees. Banks roll up and cool.
You will need tomatoes, beets, peppers, garlic and onions. Beet caviar can be added to salads, borscht, make sandwiches or just serve as a side dish to meat dishes. Wash and peel all vegetables. Grate the carrot and beetroot, finely chop the onion with bell pepper, chop the tomatoes in a blender or meat grinder.
Heat the vegetable oil in a large frying pan, then add the onion and fry to a rosy color. Then put tomatoes, beets, peppers in the frying pan, salt and sweeten the mixture a little. All this fry over low heat for about an hour and a half, stirring occasionally. 5-10 minutes before the end of cooking, spread the beet caviar on sterilized jars and close. Keep in a cool place.
Cold soup on yogurt
Ingredients: sour milk - 4 cups, beet tops - 200 gr, beets -1pcs, fresh cucumber - 2 pcs., Eggs - 2 pcs., Cucumber pickle or beet kvass - 1-2 tbsp. spoons, herbs, salt and sugar.
Rinse beet young tops and beets. Then cut the tops into thin strips, place with beets in boiling salted water, and boil to a soft state. Throw the beets and tops into a colander, let them cool. At this time, wash the cucumbers, peel them and cut into small pieces. Wash the herbs and chop it finely. Boil eggs hard-boiled and cut into small slices. Sour milk mixed with sour cream, add cooled beet broth, beets, tops, greens, and add cucumber pickle or beetroot kvass. After that, salt, add sugar to taste and chopped eggs. Before serving, you can fill the soup with sour cream.
It is customary to cook cutlets from meat, but no less tasty they are obtained from vegetables, including beets. Beet cutlets are prepared both sweet and salty. The following recipe describes the preparation of sweet beet cutlets, which can even be included in the baby food menu.
You will need: beets - 600 g, eggs - 2 pcs., Semolina - 4 tbsp. spoons, butter - 2 tbsp. spoons, sour cream - 2 tbsp. spoons, flour - 100 gr, sugar - 2 tbsp. spoons, vegetable oil and salt.
Wash the beets thoroughly, cover with cold water and boil in the peel to a soft state. And to make the beets cook faster, add cold water while cooking. Then remove the beets, let them cool and peel. Then grate the beets, or grind in a blender or in a meat grinder. Rub the beets slightly squeeze and pour out the juice from it, then put the beetroot into the container, add eggs, soft butter, add sour cream and cottage cheese, mix everything thoroughly. Add sugar, salt to the same container and slowly pour in soft semolina, stirring continuously, otherwise lumps may form.
Then leave the mass to stand for 20-30 minutes, so that the croup should be properly swollen. Form a ready-made mixture of round or slightly oblong patties. If the stuffing turned out to be a watery consistency, then add a little flour to it, to do this, just roll the cutlets in flour. Heat the pan, add a little vegetable oil and spread out the beet cutlets. Fry cutlets from two sides on low heat, about 5-7 minutes on each side. Then put the cutlets on paper napkins, and allow a few minutes to soak the oil. Now cutlets can be served on the table, watering sour cream on top.
Beetroot is a vitamin and nutritious vegetable, from which you can prepare excellent dishes, besides, it is also low-calorie, so you can eat it even during a diet. Read about the benefits of beets for the body in the article Useful Properties of Beets and Beet Juice.