How to cook green beets. The best beetroot recipes

This red root vegetable, which has a unique sweet taste, is included in the list of the most healthy vegetables. What to cook from beets? In what form can it be presented to the household? How to properly cook beets so they don’t lose their useful properties? Information about this is contained in the article.

Recipes for dishes made from beets

We mainly use this vegetable for cooking. traditional dishes, among which the following are especially popular: herring under a fur coat, borscht, vinaigrette, salad with garlic. But there are still a huge number of recipes that use this vegetable. For example, you can make a stew from red beets or so delicious snack, which, as they say, is finger-licking good. 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 recipes, beet dishes will be of real health value only if the vegetable itself is chosen correctly for their preparation.

Which beets should I use for cooking? Cooking tips

Anyone interested in how to deliciously cook beets should know about the features of this vegetable. Three varieties of it are known. Beets are:

feed (used for livestock);
sugar (it is grown for the production of sugar);
dining room (it is used in cooking for preparing dishes).

Burak or beetroot (the second name for beets) is one of essential products on a healthy menu. Introducing regular consumption of beets into the diet in volumes of 0.5-0.6 kg per month helps strengthen the body, improve digestion and normalize hemoglobin levels. Beets contain remarkable health benefits, you just need to learn how to choose and prepare them correctly.

When choosing beets, you should follow the recommendations:

Size. The diameter of an ideal beet should not exceed 12 cm, weight - 400 g. Otherwise, we can be sure that this is a fodder beet, which is no different special taste. It can also be assumed that the vegetable is overly loaded with nitrates, which reduces its usefulness significantly.
Texture. Ideally, the root crop should be dense, without holes or soft spots, with thin and smooth skin, without rotten or putrefactive spots.
Color. Beets will turn out tasty if their color is rich burgundy or slightly purple. It is by the presence of a dark color that one can judge high content in fruits there is a natural antioxidant betaine.
Cut. A longitudinal section of a good beet contains no rings, no fibers, no redness. The presence of all these characteristics is evidence that we either have fodder 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 have tasty beet.

How to properly cook a vegetable?

The question of what can be prepared from beets is closely related to the question of the right technology preparation of root vegetables. For various treats from beets are provided various ways her preparations. In some recipes it is appropriate to use raw root vegetable, in others it is recommended to pre-boil or bake it. One way or another, any method requires the fulfillment of certain rules:

For cooking beets in the usual way, i.e. over medium heat, pour over the vegetables cold water, it will take up to 1-2 hours.

To speed up this process slightly and maximum conservation All useful inclusions are necessary by placing a pan of water on the fire, adding a pinch of salt to it and waiting 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 put the washed beets into the pan.
Professionals cook beets for 45 minutes. The vegetable is boiled for 30 minutes, transferred to ice water, maybe with ice. Using this shock technique, the beets are brought to perfect readiness.
For those who do not know how to prepare a salad or any other dish from beets, chefs recommend wrapping the washed fruits in foil and baking in the oven at 180 °C for 40-50 minutes. At the same time, it is not recommended to increase the baking temperature, since already at 190°C the destruction of ascorbic acid begins and the vegetable loses its benefits. Vegetables prepared in this way are sweeter and drier than boiled ones.
For those who want to learn how to quickly cook beets, experts recommend using a pressure cooker. Whole root vegetables will cook in 30-35 minutes. Burak, cut into bars, will be ready in 20 minutes.
The leader in high-speed cooking of beetroot is the microwave. Those who want to know how to quickly cook beets in the microwave are advised to place the washed vegetable in a hermetically sealed bag and put it in the oven. At maximum power, the root vegetable will be ready in just 10 minutes. Before cooking, it is recommended to make 2-3 punctures in the bag, otherwise it may break.
To cook beets in a double boiler it will take about 50 minutes, and in a slow cooker (when using the “cooking” or “baking” mode) - up to 40-60 minutes.

What to cook from beets? First courses

The first dishes prepared using this glorious vegetable are, first of all, the famous borscht. Few people will refuse to feast on:

Ukrainian borscht with beets;
red beetroot borscht;
borscht with beets and beans;
original okroshka with beets;
Ukrainian beetroot borscht with donuts;
original beetroot soup without cabbage.

To get a real dish that complies with accepted canons, you need to carefully study its recipe.

How to prepare red Ukrainian borscht?

For those who want to know what to cook from beets, experts suggest familiarizing yourself with the recipe for making this popular dish. Borscht is one of the few first dishes that only become tastier over time. Therefore, if you decide to cook red borscht, it is better to use large saucepan so that there is enough food 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 cloves of garlic also go perfectly with the taste of borscht. Ready dish It is recommended to season with sour cream. Sometimes instead regular sour cream a special dressing is used: garlic (up to 2 cloves) is cored and passed through a press, the greens are chopped. Add chopped herbs and garlic, pepper (black) and salt to the 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 approximately 1 hour to prepare.

Cooking steps

Boil the meat for 1-2 minutes. Next, you need to rinse it, fill it with water (fresh) and bring it to a boil again. Cook for 1 hour, covering loosely with a lid, over medium heat. This will prevent you from removing the foam from the broth with a slotted spoon. If beans are used, they are soaked overnight and boiled with the broth. Next, add carrots, salt, onions, black pepper (corns), and bay leaves to the broth. The onion 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 pickled beets instead of fresh beets, the dish will turn out incredibly tasty. The carrots are peeled and cut into strips. Onions are cut into small cubes. Tomatoes are scalded with boiling water and peeled. Then they are cut into slices, small cubes, ground in a meat grinder, crushed in a blender or grated. The beets are fried in heated vegetable oil until slightly transparent, carrots are added to them and also lightly fried, after which a little chopped onions, which is also fried until translucent. Lightly dry the vegetables, add tomato paste, and fry for 1-3 minutes. Next, add chopped tomatoes and simmer until soft for 3-4 minutes.

From ready broth They take out vegetables and meat. The broth is returned to the fire, the meat is sorted from 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 variety cabbage is immediately added to the borscht; it is recommended to mash the later variety slightly with your hands so that it releases juice and becomes softer), added to the boiling broth, covered loosely with a lid and cooked at a gentle boil for 5 minutes. Peel the potatoes and chop them into cubes. Add after 5 minutes after the cabbage. Then immediately add the tomato and vegetable dressing. Cook everything until done. After adding the dressing (after 10 minutes), you should taste the dish and, if desired, add pepper and salt. Then the core is removed from the garlic, finely chopped or passed through a press. The greens are washed and also finely chopped. Ready borscht You should taste it and add herbs (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, cover with a lid, remove from heat. Housewives recommend letting the borscht brew. To do this, wrap it in towels or a blanket for 30 minutes.

Second courses

Housewives advise those who don’t know what to cook from beets to familiarize themselves with the rich list of recipes for second courses. Dishes made from stewed or boiled red beets are used as a wonderful side dish for vegetables, meat and fish dishes. They also make a great appetizer addition to a side dish of rice and potatoes.

Vegetable stew with cabbage and beets

Many people ask about how to cook cabbage with beets. The ingredients for this popular second dishes use:

white cabbage - 0.6 kg;
potatoes - 3 tubers;
tomato paste - 2 tbsp. l.;
water - 1 tbsp.;
beetroot should be taken - 2 tubers;
onion - 150 g;
carrots - 5 pcs.;
table vinegar 9% - 15 ml;
dry fenugreek (herb) - 1 tsp;
salt - to taste;
paprika - about 1 teaspoon;
black pepper (powdered) - to taste.

Preparation

The potatoes are peeled, cut into cubes, and then sent to cook until tender. Whole boiled beets are peeled and cut into cubes. The cabbage is chopped into strips and placed in a saucepan. Tomato paste diluted in a glass of water and poured over the cabbage. The dish is salted to taste and simmered until cooked under the lid. At the end, the leeks are chopped into rings and fried until golden brown, mixed with bell pepper, cut into strips, and grated carrots. Fry the vegetables, add water, add salt to taste and simmer until done. Then all components are connected. Potatoes, fried onions and peppers, and beets are placed in a separate cauldron, on top of which cabbage is placed. Spices and herbs are added and everything is brought to a boil over medium heat.

Boiled beets

Boiled beets are a product that has a less aggressive effect on digestive system than raw. 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: at the same time, it retains a lot of useful substances- B vitamins, minerals and betaine. Boiled beets, like raw ones, have a diuretic and laxative effect, with regular use contributes to the normalization of the gastrointestinal tract, activation of metabolic processes, normalization blood pressure, prevention of atherosclerosis, hypertension, constipation, etc. In addition, boiled beets contain folic acid, which has a positive impact on the formation of children's nervous system, so it is certainly included in the diet of pregnant women.

Appetizers, salads, cutlets, sandwiches and other dishes are prepared from boiled beetroot. Most often, young housewives are interested in how to prepare beet salad.

"Sissy"

This recipe is one of the most common answers to the question of what can be made from beets.

To prepare the 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 root vegetables;
parsley leaves - approximately 50 g;
mayonnaise - about 300 g.

How to cook?

Boil the eggs hard for 10-15 minutes, cool in cold water and grated. Beets, carrots and potatoes are washed to remove dirt, boiled until tender and, after cooling, peeled. All root vegetables should be coarsely chopped 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 finally beets). Decorate with greens.

Nice snack

Many young housewives are interested in how to cook beets with garlic. There are many interesting recipes this dish. A very popular snack is made from:

garlic (3-4 cloves);
3 boiled beets;
1 onion;
mayonnaise - up to 5 tbsp. l.;
vegetable oils - up to 2 tbsp. l.;
3% vinegar and salt - to taste.

Boiled peeled beets are cut into small cubes, fried in oil, finely grated garlic and chopped onion are added. Then you should mix everything and sprinkle with vinegar. If desired, you can add salt. At the end, the appetizer is placed on a dish and decorated with mayonnaise.

Winter preparations

The question of how to prepare beets for the winter amazes with the richness and variety of answers. You can pickle it, ferment it, freeze it, make kvass from it, and even make jam. It is delicious both with and without the addition of other products, and goes well with different vegetables. Pickled or pickled beets are used as a side dish for fish or meat, as well as in vitamin salad. What can we say about the preparation from a jar, which allows you to cook borscht in literally one minute by adding it to a pan with broth. Even if your family didn’t like beets until now, after trying the product prepared 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?

The beets are cooked until tender (without salt; and if you add a pinch of sugar to the water, the color of the workpiece will become unusually beautiful, bright red). Large root vegetables should be cut into several parts. The beet broth is drained, and 2 cups of the broth should be saved. Then the beets are cooled and peeled. Prepared sterilized jars are filled with beets, cut into strips or circles, a few cloves are added and poured with boiling marinade, which is prepared 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);
crushed dry marjoram (50 g);
dry chopped parsley (50 g);
salt (about 2 tablespoons).

Prepare like this:

Small beets are selected and washed thoroughly. Then the vegetable is poured with boiling water and cooked for one hour. low heat, after which the product is cooled, peeled and cut into slices, sprinkled with parsley and marjoram. The product is carefully mixed so as not to damage the circles. Place on a baking sheet in one layer and place in the oven for 1 hour, preheated to 100°C. It is recommended to open the oven slightly from time to time 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?

The beets are soaked for several hours in warm water. Then, using a brush, it is thoroughly washed, cleaned, and chopped into strips or thin circles. Stacked in three liter jars(about ⅔ of the jar is filled with beets), pour boiled water(warm) and place in a warm place. To speed up the fermentation process, add some rye crusts to the jars. After a week, mold should be removed from the surface. Beet kvass is poured into clean bottles, and enough liquid is left in the jars to cover the beets. Pickled beets and kvass is stored in a cold place.

Beets are available regardless of the time of year, and this is its main advantage. In addition, it is characterized by a high degree of usefulness, contains many useful and nutrients– vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing the most different dishes, both salads and desserts. In this article we will look at several recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve constipation.
Let's look at a few simple dishes, which you can prepare using this unique root vegetable.

Simple salad

This recipe for an interesting and very simple salad will be useful not only to lovers of various savory snacks, but also for those who are committed to a healthy lifestyle.

Ingredients:

Beets - one large one or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil– a couple of tablespoons;
- black ground pepper– a couple of pinches;
- salt - to taste.

To prepare this dish you will need to boil and marinate the beets in advance. To do this, you should first thoroughly wash the vegetable, fill it with water and put the container on the fire. It takes quite a long time to cook beets, although young and small root vegetables usually cook in half the time. In order to speed up the process, you can cool the half-raw vegetable under running cold water.

After the beets are completely cooked, peel them and cut them into small thin cubes. To prepare the marinade, prepare a solution acetic acid or use regular six percent table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest dish of boiled beets is prepared.

Beet and carrot salad

This dish can also be prepared at any time of the year, because all its ingredients are always available.

Ingredients:

Boiled beets - one piece;
- fresh carrots– one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Place the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Beet salad and beet tops

If you grow this unique root vegetable yourself, you can include in your summer menu interesting salad from boiled beets and beet tops. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate fresh beets from the tops, cover with water and boil directly in the skins. The young vegetable will cook quite quickly, and at this time cut the tops: the stems are cut into cubes, and the leaves are cut into noodles. Afterwards you need to crumble the boiled, peeled and cooled root vegetable. Mix the ingredients and season the salad with a mixture of equal parts of mayonnaise and sour cream, and add salt to taste.

Spicy salad

This dish makes a great savory appetizer.

Ingredients:

Beets - one piece;
- hard cheese– one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beetroot and seaweed

This dish combines the benefits of two unique products. It will appeal to all those who are confident in the usefulness of seaweed, but do not really like it because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed – one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut small cubes. Drain the marinade from the cabbage and chop it a little if necessary. Combine and mix the ingredients, then season them with vegetable oil. Add pepper and salt to taste.

Sweet salad

Let's not limit ourselves to just salty beet salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins – one handful;
- sugar – one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort out the seedless raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets, then put them in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the above salads can be supplemented walnuts. They go very well with boiled beets. In addition, this root vegetable is usually combined with herring, as in famous dish“herring under a fur coat”, as well as with pickled cucumber. You can add some prunes or fresh grated apple to dessert with beets. The finished dish is seasoned with sour cream, mayonnaise (as an option - a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

Beets - very healthy vegetable. It contains vitamins A, the entire group of vitamins B, phosphorus, calcium and vitamin P, iodine, magnesium, copper, potassium, sodium, boron and zinc, folic and ascorbic acid and beta-carotene. We offer you several quick and delicious recipes salads with beets that go perfectly with meat dishes or side dishes.

Salads occupy one of the central places on our table. There are various recipes preparing salads. Vegetable salads are especially useful.

One of the most simple salads- beet salad. It is very tasty and can be prepared in a matter of minutes if you boil the beets in advance.

Subtleties of preparing and beautifully serving beet salad

Please note appearance beets is a determining indicator of its quality. It is better to choose an elongated variety of vegetable with a fresh tail of dark burgundy color.
You can use sour cream, butter or mayonnaise as a salad.
All beet salads will be new taste and will sparkle with new colors if you add nuts, pre-dried in a frying pan.
Some recipes contain eggs, meat, and cheese. These components are best used only in puff salad so as not to be disturbed natural color products. Agree, pink fillet or egg does not look aesthetically pleasing.
The salad can be used as a separate dish or served with meat. A glass of chilled wine - pink or red semi-sweet - goes perfectly with beet salad.
Any ingredients can be used as a complement to beets. The combination with prunes and dried fruits is considered especially successful. Garlic will add spiciness to the salad, and the apple will add a pleasant sourness.
Connoisseurs healthy eating should take a closer look at recipes that use low-calorie dressings: yogurt, balsamic vinegar, sour cream.

Salad with beets and garlic

To prepare beet salad with garlic you will need:

2 beets
2 cloves garlic
70-100 g cheese
mayonnaise
salt to taste

Beet salad recipe

Wash the beets without peeling them, wrap each one in foil and bake in the oven at 180° for 60-80 minutes (time depends on the size of the beets) or boil them until tender.
Boiled beets clean and nitrite on coarse grater.
Pass the garlic through a press or chop finely.
Grate the cheese. Place beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise and add a little salt.

To prepare the salad you will need:

2 medium beets
clove of garlic
5-7 prunes
1/3 cup walnuts
mayonnaise

Recipe for beet salad with nuts and prunes

Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
Walnuts chop lightly.
Combine prunes, beets, nuts and garlic, passed through a press.
Season with mayonnaise. Eat for your health!

Beet salad with olive oil

Continuing the theme of simple and delicious salads from beets: this salad is very light, it suitable for girls who watch their figure. In addition, the salad does not have specific smell flowers.

To prepare beet salad with olive oil you will need:

4 beets
green onion
half a bunch of coriander (cilantro)
3 tbsp. olive
1 tbsp. lemon juice
salt (coarse, non-iodized)
freshly ground black pepper

Recipe for beet salad with olive oil

Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
Cool the beets at room temperature. Peel the beets and grate them on a coarse grater. Finely chop the green onions.
Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
Pour the sauce over the beets and gently toss the salad. Add finely chopped cilantro.
Stir again. Taste the salad. Add salt to the salad and pepper. Use the salad as a side dish and appetizer.

Korean Beetroot Salad

Korean beets are a dish that many people like. This salad can be the basis for other salads.

To prepare beets in Korean you will need:

500g beets
2-3 cloves of garlic
1/3 cup vegetable oil
1/3 tsp. red pepper
1/3 cup vinegar
salt to taste
vegetable oil

Korean beetroot recipe

Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
Heat the oil in a frying pan and pour in the beets. Refrigerate.
Leave the beets under pressure for 12 hours. Bon appetit!

What are your favorite beet salads?

Beets are a root vegetable with sweet purple-red flesh. Initially, the leaves, rather than the roots, were used as food (they can be cooked in the same way as spinach).

Beetroot is indeed a very valuable food plant. This is perhaps the only vegetable that does not lose its beneficial properties throughout the winter. It contains a lot of sugar, fiber, pectin, organic acids, vitamins (C, B1, B2, P, PP, folic acid), large stock minerals, especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis and the development of bones and teeth. This is why this vegetable is beneficial to include in baby food. Beets contain a lot of vitamin A, so they are good for the digestive and lymphatic systems. Beets have a diuretic effect, promote the removal of salts from the body, and also have a laxative effect for chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skin is not cut off, because subsequently the beets lose color. For the same reason, after cleaning, beets should not be kept in water for a long time.

Adviсe:
1. When choosing beets, you need to pay attention to their appearance. If beets have been in the ground for a long time, they become tough and woody - signs of this include a short neck, deep scars, or several rings of leaf scars around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. You need to cook beets with skins in a small bowl. It is dipped in boiling water and covered with a lid. You should not cook beets in salted water: this will worsen their taste and change color. To maintain the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets during the last quarter of the moon. Wash the beets, scrape them thoroughly with a knife and put them in a large barrel, filling them to the top. Fill the barrel with beets with water. Before the New Year, you can add water to the tub, but after Christmas you cannot add water, because almost all the beets will get wet. The beets can be filled with beet broth rather than water: to do this, boil 1-2 fresh peeled beets in water.