Beetroot appetizer on the table. The best beetroot recipes

If we rank vegetables based on their taste and healthiness for human body, then beets will rightfully take first place, because beets effectively strengthen the body, increase hemoglobin, improve digestion and metabolism, increase immunity, and allow you to fight many diseases. A man noticed long ago healing properties beets, which is why no kitchen in the world can do without this wonderful vegetable. And in our kitchen there are also many dishes made from beets. On this page I have collected my favorite beet dishes. I hope you enjoy them and make them often.

Beets are used not only for making borscht, beetroot soup and salads; they are baked, stuffed, and health drinks etc. But all these dishes will turn out tasty and at the same time healthy if and only if the beets are correctly selected and properly prepared.

How not to make a mistake when choosing beets? Anyone who lives in a village knows very well that not all beets are the same, that there are fodder beets that are grown to feed livestock. There are sugar beets, from which sugar is obtained. And there is another one - table beets, which are used for cooking. It is the latter that should be chosen.
We choose small root vegetables of rich beet color with a diameter of no more than 15 cm. The approximate weight of such beets is 450-500g.
Small round beets, as a rule, are always sweeter and tastier.
The beets should be quite firm, and when cut, uniform in color and without pronounced dense fibers. The light color and iridescent fibers indicate that you are looking at fodder beets.
Most quick way boil the beets and at the same time preserve the vitamins and everything as much as possible beneficial properties root vegetable: cook the beets in their peels for 30-35 minutes, and then transfer them to ice water, you can even have it with ice. When the beets have cooled completely, remove from the water.
Store boiled beets in the refrigerator in their peels.
Peel the beets immediately before preparing salad or other dishes with beets.
You can also bake beets, but set the oven temperature to no higher than 180C. With more high temperature the vegetable loses its beneficial properties. Bake until done. Approximate time 40-45 minutes depending on the size of the root crop.
When roasting beets in microwave oven there is no need to talk about preserving vitamins. Convenient, but not useful, and taste qualities they want the best.

Beetroot snacks can be very different. The simplest recipe, of course, everyone knows: grate pre-boiled beets and then season with sour cream. Although mayonnaise lovers can act according to their inclinations.

Beet is a common name for three representatives of the same name, common beet, fodder beet and sugar beet. This root vegetable is quite common and is often used in cooking to prepare various salads (raw and boiled), soups and main courses. It is noteworthy that not only the beet root, but also the tops are used in cooking.

Beet appetizer with melted cheese

Ingredients:

beets 1 pc.
garlic 2 teeth
processed cheese 1-2 pcs.
mayonnaise 2 tbsp. l

Cooking method:

Grate the processed cheese.
Pre-cook or bake the beets, then peel and grate on a medium grater.
Combine beets with melted cheese, squeeze out garlic and add mayonnaise. Mix.
If necessary, add salt to the appetizer. The saltiness of cheese varies, so you should focus on your taste.
Place the appetizer in salad bowls or spread on bread.

Beet pancakes with cottage cheese

For pancakes:

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

For the filling:

cottage cheese - 200 g;
sour cream - 3-4 tbsp. l.;
salt - 1/4 tsp.

Cooking method:

Grind the milk, egg, beets, garlic, olive oil and salt in a blender until smooth.
Add flour, mix.
Heat a frying pan well, grease with olive oil, bake pancakes over medium heat for 1-2 minutes on each side.
Mix cottage cheese with sour cream and salt.
Spread beetroot pancake on each curd filling, roll it up into a tube. Cut each pancake into 5-6 pieces and decorate to taste.
Beetroot pancakes are very simple to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Spicy beetroot appetizer

Ingredients:

Raw peeled beets - 1 kg;
Onions - 1 piece;
Sweet bell pepper - 2 pcs;
Homemade tomato (or fresh grated tomatoes) - 1 cup;
Salt, ground black pepper (to taste);
Sugar - 2-3 tsp;
Ground red pepper (or chili pepper - 1/3 part) - 0.5 tsp;
Dried garlic - 1 tsp;
Vegetable oil - 100-120 g;
Vinegar 9% (or to taste) - 2 tsp;
Water - 100 ml;

Cooking method:

Prepare the beets.

Grate the beets onto coarse grater or on a grater for Korean carrots.

Add beets cut into half rings onions And bell pepper, cut into strips.

Also add salt, sugar, red and black ground pepper, dried garlic, pour in vegetable oil.

Mix everything thoroughly.

Place the beets in a saucepan and add a little water. Simmer the beets over low heat for 35-40 minutes, stirring occasionally. If necessary, add a little more water.

At the end of stewing, add vinegar. Ready, incredibly tasty spicy snack Cool the beets and you can serve them.

Baked beet appetizer

Ingredients:

2 medium beets
200 g sun-dried tomatoes in oil
250–300 g natural yoghurt
zest of 1 orange

Cooking method:

Mix yogurt with zest, salt and pepper. Line a bowl with a kitchen towel and place the yogurt on it. Tie the ends of the towel together to make a pouch. Hang it over a bowl to drain the liquid. Leave for at least 4 hours, preferably 8 hours.
Wash the beets, wrap in foil and bake in an oven preheated to 180°C until soft, 40 minutes. up to 1 hour 20 minutes, depending on size. Douse cold water and cool. Peel the beets, cut into slices
Cut the sun-dried tomatoes into strips, mix with the beets, pour over the tomato oil, add salt and pepper. Place on plates and place “dumplings” of weighed yoghurt next to them, forming them with two teaspoons. Serve immediately.

Beet appetizer for borscht dressing

Having worked a little for the winter, we will gain in the speed of preparation and will be able to please ourselves and our family with always equally tasty borscht, spending no more than 30 minutes on it.

Ingredients:

Beetroot – 600 g
Tomatoes – 200 g
Bell pepper – 200 g
Carrots – 200 g
Onion – 200 g
Greens (classic - dill) - to taste
Sunflower oil – 50 ml
Sugar – 1 tbsp.
Salt – 2 tsp.
Vinegar 9% - 30 ml

Cooking method:

Wash and clean the vegetables.
We chop them: grate the carrots and beets on a coarse grater or cut them into strips using a burner grater.
Finely chop the onion and bell pepper.
Cut the tomatoes into 4 parts and blend in a blender until smooth.
To prevent the beets from darkening, add a little vinegar to it and mix well.
Heat the vegetable oil in a deep-bottomed frying pan and sauté the onion in it for 5-7 minutes.
Add carrots, peppers and beets, pour grated tomatoes over the vegetables and simmer for another 15-20 minutes covered over medium heat.
After adding salt, pepper and herbs, simmer for another 5-10 minutes.
Place hot food into sterilized jars. vegetable mixture, filling the volume three-quarters with vegetables and a quarter with the juice formed during stewing. If there is not enough juice, add boiling water.
Roll up the jars tightly metal lid. Turn the jar upside down, checking the tightness of the seal. The beetroot appetizer for the winter is ready.
It should be stored in a moderately cool, dark place. Its own taste and nutritional quality vegetables can be stored for up to a year.
Each jar of hot mixture should be turned on its side and rolled so that the liquid is evenly distributed inside.
If you want to cook a large volume at once, multiply the number of ingredients in the recipe by two, and use a large thick-walled cauldron from the dishes.
Cold beet appetizer classic recipe borscht dressing will play interestingly in a salad of fresh, finely shredded cabbage. Sandwich lovers will also like it in combination with Borodino bread and garlic.
Or it will become our lifesaver in the role of a fun borscht-flavored salad if we just season vegetable mass sour cream. Eating borscht - with a fork! - Children will like this game.
Having dealt with the classics of beet preparations, which will provide us with quick, tasty borscht at any time of the year, we will not stop there.
After all, there are others - very piquant! - ideas for preserving a hardy root vegetable.

Beet appetizer marinated in apple juice

A seemingly trivial combination will provide us with powerful vitamin support during the cold and flu season.

Ingredients:

Apple juice - 1 l;
Beetroot – 1.5 kg;

Cooking method:

Cinnamon, pepper, cloves, salt - to taste.
Cook the beets until tender, cool and peel.
We cut into strips of medium thickness, for which it is most convenient to use a special burner grater. Place the straws in sterilized liter jars.
Heat to a boil apple juice, pour it into 0.5-liter jars with beetroot straws and pasteurize them for 10 minutes, after which we roll up with metal lids.
Turn over, wrap well and leave to cool for a day.
Beetroot appetizer apple marinade will be a wonderful neighbor for fresh and hearty dishes that are familiar to us in cold weather.
Boiled potatoes, buckwheat and rice, meatballs, steaks and cutlets from beef and lamb - all these dishes for a solid winter meal will acquire a light and juicy taste of summer when placed next to pickled beets.

Sandwiches with salmon, beets and avocado

Ingredients:

4 slices rye bread
150 g hot smoked salmon fillet
1 ripe avocado
1 large boiled or baked beet
1 small sweet onion
juice of 1 lemon
3 sprigs of dill
3 tbsp. l. mayonnaise
1 tbsp. l. horseradish
salt, freshly ground black pepper

Cooking method:

Cut the avocado in half lengthwise and remove the pit. Scoop out the pulp with a spoon, sprinkle with half the lemon juice and mash with a fork to a puree. Season with salt and pepper.
Peel the beets and cut into thin slices. Peel the onion and cut into very thin half rings. Take the fish apart small pieces. Finely chop the dill.
Toast the bread or broil it and top it with avocado puree. Arrange the beet slices and fish. Mix the remaining lemon juice with mayonnaise and horseradish, season and pour sauce over the fish. Spread the onions and sprinkle the sandwiches with dill.

Appetizer of beets and soft cheese

Ingredients:

Beets – 2 pcs.
Soft cheese – 200 g.
Dill, parsley – 3-5 sprigs each
Green onions – 2 feathers.
Vegetable (olive) oil – 1-2 teaspoons

Cooking method:

First of all, prepare the beets. It can be baked in the oven on a layer coarse salt or simply, without any frills, boil it in water. Clean ready and cooled beets
Beetroot stains the skin quite persistently (it was not for nothing that in the old days beauties used beets as blush), therefore, in order not to appear in front of guests with bright red hands, it is better to do this with the help of napkins and a knife.
The skin of boiled beets peels off well, so with a little dexterity and the use of napkins, you can avoid getting your hands dirty at all.
Then finely chop the greens. Don't forget to leave a sprig of dill and a feather of onion for decoration. Place the chopped greens and cheese in a cup.
Using a fork, knead it all thoroughly to make it homogeneous mass. Add olive oil
Mix well again. And with our hands we form a cylinder with a diameter approximately the size of a beet. In general, you don’t have to do this, it’s just more convenient to continue working with the dish.
Cut the peeled beets into circles about half a centimeter thick.
From three slices of beets and two pieces of cheese cylinder carefully cut off with a knife moistened with water (so as not to stick) we form a beet-cheese column. Perhaps too much soft cheese will wrinkle under the knife, then just spread it on the beets in a thick layer.
We squeeze the made column a little so that it sticks together, and, running the knife from the side, we remove excess cheese. If you move the knife from top to bottom, the cheese may get dirty beet juice and it won't be as pretty. And thus we form these sandwiches from all the beets and cheese.
It's already beautiful! In Western restaurants, this appetizer is often called “beetroot and cheese Napoleon,” referring to its external resemblance to the puff pastry of the same name.
You can pour the mixture over our works olive oil(1 tbsp) and balsamic vinegar(1/2 teaspoon) and serve, but we won’t stop there, but will prepare a popular one in the West salad sauce from Dijon mustard and honey (Honey Dijon Dressing).
It is done simply - pour a pinch of salt into a cup, pour one tablespoon of vinegar, add one teaspoon each of honey and mustard, pour it all with two tablespoons of vegetable oil.
Stir everything thoroughly until smooth and the sauce is ready. Let's start preparing the dish. After all, a beautiful dish must be presented beautifully.
To serve for one or two people, this option is suitable - place three beetroot and cheese columns in a line on a flat rectangular or oval plate. We decorate them with chopped pieces of green onions and sprigs of dill and pour them with mustard-honey dressing.
But for a general feast, this method of serving is not suitable, it is too large, so we do this - carefully cut each beetroot cake with a sharp knife on top, crosswise, into 4 parts. It's pretty easy. Soft beets cut well and the cheese does not wrinkle.
Carefully place the resulting triangles on a flat round plate, pour over the sauce, sprinkle with coarsely chopped herbs (it’s better to pick them with your hands) and serve.
With this serving option, you get bite-sized pieces that are easy to lift with a fork.
It is advisable to make this dish immediately before serving. It can be kept in the refrigerator for 30 minutes, but no more.
The fact is that over time, beet juice colors white cheese and the dish becomes less elegant, although more tasty - the ingredients are soaked in the dressing.
The beetroot and cheese appetizer is great not only for its appearance. Its taste is surprisingly harmonious, and the combination of light and healthy products gives this dish the ability, while satiating, not to burden the stomach.
How good vodka, which, alas, is almost never seen now, does not intoxicate, but only amuses, and this snack does not make you drowsy after eating, but, on the contrary, evokes cheerfulness and a desire to communicate.
It’s not for nothing that many Western restaurateurs keep this simple dish on the menu of their establishments. Write down a beetroot and cheese appetizer in your culinary notebook. I'm sure your family and guests will not be disappointed.

Pickled beet appetizer

I have tried this recipe for making pickled beets many times. Literally in a day you have a wonderful appetizer for the table. You can serve pickled beets with meat, potatoes, and stewed vegetables.

The taste of the beets will depend on the marinade. Select spices for the marinade to suit your taste. Take a few buds of cloves, allspice and black peppercorns, ginger, bay leaf. Before, I didn’t add ginger to the marinade; it simply wasn’t on the market. However, ginger adds a special spice to the marinade. He himself not only acquires a bright color, but also unusual taste. The pickled onions in this dish are also very good.

Ingredients:

small beet tubers,

for the marinade:

water,
vinegar,
salt,
honey (sugar 5 tbsp.),
bay leaf,
cloves,
allspice,
black peppercorns,
ginger 4 cm.

Cooking method:

Wash the beet tubers thoroughly. Add water and cook until done.
Pour cold water over the finished beets and remove the skin.
Cut the onion into thin half rings.
Cut the beets into thin half rings.
Prepare the marinade: boil water, add spices - bay leaf, hot and allspice, cloves, sliced ginger, honey. Cook for 15 minutes.
Remove from heat. Add vinegar. Cool.
Arrange the beets and onions, alternating in layers. Pour in warm marinade.
Leave for 1 hour at room temperature and then put in the refrigerator.
You can store the finished beets in a jar.

White fish aspic in beetroot jelly

Ingredients:

1.5 kg white fish with dense meat
2 sprigs of parsley and dill
500 g carrots

For the jelly:

1 beet
1 medium onion
1 white leek
1 parsley root
1 bay leaf
4 allspice peas
2 squirrels for guying
5–6 ice cubes
45 g gelatin

Cooking method:

Clean the fish, separate the head, fins and tail. Wash the carcasses thoroughly inside and out. Make two longitudinal cuts along the ridge and separate the fillet, removing all large and small bones.
Cut the fillets into 1.5 cm wide lengthwise strips, place skin side down on a cutting board, cover and refrigerate.
Peel the carrots, cut into longitudinal cubes. Boil in boiling salted water for 10 minutes.
Peel and coarsely chop the onion, parsley root and leek. Put fish heads, tails, fins and ridges into a saucepan with 2 liters of water, bring to a boil, skim off the foam
Add prepared vegetables, salt and pepper. Cook over low heat without a lid for 30 minutes. In 10 min. add bay leaf before finishing. Strain the broth into a clean saucepan through a fine sieve and return to the heat.
Place the fish fillet into the broth and cook, skimming off the foam, for 6 minutes. Transfer the fish to a plate and let cool.
Peel the beets, grate them on a fine grater, pour them into the broth, bring to a boil and cook for 10 minutes. Strain. Beat the egg whites with ice, pour into the broth, stir and bring to a boil.
Remove from heat and set aside for 10 minutes. Then remove the foam and strain the broth again through several layers of gauze. Add gelatin to the warm broth and stir until it is completely dissolved.
Line a tall pan cling film. Alternately place strips of fish and carrots. Carefully pour in the beet broth with gelatin, let cool until room temperature, then refrigerate for at least 3 hours, preferably overnight.

Terrine of two types of beets

Ingredients:

200 g boiled beets
100 g pickled beets
200 g cream cheese (or 150 g fat cottage cheese and 50 g of fat sour cream)
handful of walnut kernels
half a medium onion
5 chives
5 sprigs of dill
6 g gelatin
1 tsp. honey
3 tbsp. l. cream 10% fat

For the sauce:

200 ml heavy cream
2 tsp. red wine vinegar
1 tsp. honey
1–1.5 tsp. grated horseradish
salt, freshly ground black pepper

Cooking method:

Peel the beets and cut into pieces. Finely chop the dill and chives. Chop the onion. Fry the nuts in a dry frying pan and chop finely.
Soak gelatin in 2 tbsp. l. cold water and leave for 10 minutes. Place gelatin in a saucepan, add cream and place on low fire. Heat until the gelatin is completely dissolved, but do not bring to a boil. Strain through a fine sieve. Read more:
Place boiled and pickled beets in a blender and puree until smooth. Add cream cheese, dill, honey, chives and onions, nuts and gelatin and beat in the “pulse” mode for 5-10 seconds to mix the mass. Season with salt and pepper.
Line a rectangular cake pan with cling film. Pour in the beet mixture and level the surface. Refrigerate for at least 6 hours.
Remove the terrine from the mold and transfer to a plate, cut into neat pieces. For the sauce, whip the cream into a fluffy foam and add all the other ingredients, stirring gently. Serve with terrine.

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

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

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

It’s clear with salads, I’ll move on to soups. This is not borscht for me! And the secret of cooking delicious borscht The point is that frying should be done together with cooking the meat. On a small, small fire, immediately add beets, onions, carrots and tomato paste(it is recommended to cook beets this way with some sourness; you can add a little apple cider vinegar so that they retain their color). - this is absolutely fantastic.
This year I tried it for the first time. I was impressed by the taste, a soup like okroshka, only with beets. You can make it vegetarian, without meat, or you can add chicken. Very light, can be eaten cold summer time with half an egg and sour cream, just yum-yum :)

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

This recipe seemed very unusual to me, because inside it is still the same herring, which goes well with beets.

In the end it turns out holiday salad, which is convenient to eat by placing one such beet ball on a plate.

It's simple to make: beets are mixed with cheese, yolks and mayonnaise and only then balls are rolled out of this mass.

I did it like this in a mold, it turned out holiday option and most importantly, it’s very tasty!

I was surprised to find that here is the link for the salad recipe. It is simple, but quite tasty and interesting.

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

Boiled beet salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, “Violetta”, exquisite, hearty “General” - all these salads are easy to prepare, and the result will certainly please you. We'll tell you the best recipes for beet salads.

Boiled beet salad with sour cream or mayonnaise

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate them. Every housewife can also find a salad dressing - you can choose sour cream, mayonnaise, or mix these two sauces together: the taste will be more delicate, and the calorie content will be significantly reduced.

Baked and boiled beets go perfectly with feta cheese: try combining them, we're sure you'll become a fan.

For the salad we will need:

two large beets;
2 cloves of garlic (if you like it spicy);
salt;
pepper to taste;
sour cream and mayonnaise – 100 g.

Boil the beets until soft and cool. We peel the root vegetable from the top “skin” and grate it on a coarse grater. Squeeze two cloves of garlic through a garlic press (you can grate them on a fine grater), add salt and pepper. Season with sour cream mixed in equal proportions with mayonnaise. Decorate with sprigs of parsley or dill. Serve as an appetizer for dinner: the salad is in perfect harmony with baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will taste better if you cool it first.

With added garlic

Boiled red beet salad will acquire a different taste if you do not grate the root vegetable, but cut it into small cubes, no larger than 2 mm: the taste will be different, but no less interesting. The garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - the vegetables and garlic are mixed and acquire a delicious taste.

You can refill traditional mayonnaise, but try replacing it with low-fat natural yoghurt– the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We suggest the following proportion: for two large beets, three cloves of garlic - the dish will be moderately spicy, and you won’t have to be afraid of the bright garlic aroma.