Pancakes with banana without milk. Banana pancakes - step by step recipes for making dough and toppings with photos

What can be prepared from tasty and healthy beets? We have collected for you best recipes- simple, fast, delicious!

Everything is very simple, but it turns out very beautiful, besides - delicious!

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 filling:

cottage cheese - 200 g;
sour cream - 3-4 tbsp. l.;
salt - ¼ tsp

We cut each pancake into 5-6 parts, decorate to taste. Beetroot pancakes are very easy to prepare, and the appetizer is spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

Beets (small) - 2 pcs
Sweet paprika - 1 pinch.
Rosemary (dry) - 1 pinch
Mint (dry or 1 sprig fresh) - 1 pinch.
Mustard (table) - 1 tsp
Vegetable oil - 2 tbsp. l.

For salad

Beets (pickled) - 2 pcs
Cottage cheese (soft fat-free or cottage cheese) - 200 g
Garlic - 1 tooth.
Walnuts - 1 handful.
Lettuce leaves (leaves, optional) - 3 pieces
Baguette (optional) - 5 slices.

Bake or boil the beets. Peel, cut into thin rings or thin sticks, no need to grate, we will pre-marinate the beets.

Pour mint, rosemary and paprika into the container in which the beets will be marinated.

Add mustard, salt and pepper, mix thoroughly.

Mix with beets, marinate for 10-24 hours. I marinated for days.

Then throw the beets on a sieve so that the excess oil is glass.

To soft cottage cheese add chopped garlic, a little beet oil, grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using a culinary ring, a layer of beets.

Layer of cottage cheese with garlic.

Baguette cut into thin slices, dry in a pan.

Remove the ring, decorate as desired with nuts, lettuce and croutons.

Recipe 3: how to cook beetroot vinaigrette in the oven

What can be cooked from beets, if baked in the oven, try making a vinaigrette from baked vegetables!

Beets - 430 Grams
Potato - 230 Grams
Green peas - 170 grams
Carrot - 130 Grams
Pickled cucumber - 120 grams
Olive oil - 50 milliliters
Parsley - 2-3 Pieces (twigs)
Sugar - to taste
Salt - to taste

Peel the beets, wash and cut into large pieces. Bake the beets in the oven, adding salt and oil. Cook for about 30 minutes.

Do the same with carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add to them fresh peas if it is frozen, then scald it with boiling water.

At the end, add greens, sugar, oil and salt to the salad. Mix the dish. Enjoy your meal!

Recipe 4: How to make a spicy boiled beetroot dip

beets 1-2 pcs.
coriander 0.5 tsp
garlic 2 cloves
cumin 0.5 tsp
tomato paste 1 tbsp
vegetable oil 1 tbsp.
salt 0.5 tsp or to taste

Boil or bake the beets in the oven, peel, chop coarsely.

Grind with a blender, add tomato paste, cumin, coriander, minced garlic, salt and pepper.

Stir, pour in vegetable oil, mix.

Serve with bread or vegetables. Enjoy your meal!

Recipe 5: beetroot from young beets on bread kvass

From young beets with tops you can cook a very tasty healthy lunch!

Young beets with tops - 2 Pieces
Table vinegar 9% - 1 Art. a spoon
Bread kvass - 1 Liter
Boiled egg - 2 pieces
Fresh cucumber - 2-3 Pieces
Green onion, dill, parsley - 1 bunch
Sugar - 1 Art. a spoon
Salt - to taste
ground black pepper - to taste
Sour cream - to taste

Prepare beetroot products. Hard boil the eggs. Cool down. Cucumbers, eggs, kvass are better to put in the refrigerator for now.

I have already cut off the tops of the beets, you don’t need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Put in a saucepan, pour 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash beet tops, cut medium-sized and add to stewed beets. Simmer for another 10 minutes covered.

Ready beets with tops must be completely cooled.

Cucumbers and eggs cut into cubes, add to the beets.

Add a large amount of chopped greens: dill, parsley, green onions.

The final stage: add salt, sugar, ground black pepper, kvass, sour cream. Stir the beetroot thoroughly, adjust the salt and pepper.

Beetroot on bread kvass is ready! Try!

Recipe 6, step by step: pkhali from beet tops with nuts

If you have prepared your favorite beetroot dishes, then there will be beet tops- useful part of the vegetable. What can be prepared from tops and beet leaves? Use our Georgian pkhali recipe - very tasty!

Pkhali in Georgia is made from a variety of fresh herbs and leaves, including spinach, nettle, cabbage, and beets. Pkhali can also be prepared from vegetables, with the addition of walnuts.

1 kg beet leaves (with stalks)
250 gr walnuts,
30 gr fresh herbs cilantro,
30 gr fresh parsley,
6 sprigs of green onions,
1 tsp dried cilantro,
1 tsp suneli hops (ground blue fenugreek),
1 tsp ground red pepper,
2 cloves of garlic
salt - to taste.

Rinse beet leaves thoroughly in cold water.

Separate the leaves from the stems, you can cut with scissors.

Put the stems in a deep saucepan with salted water, put on fire and boil for 10-15 minutes.

Put the beet leaves in another saucepan with salted water and boil for 5 minutes.

Cool the boiled beet leaves and stems. Then carefully wring out, trying to remove as much liquid as possible.

These are the balls after push-ups:

Below you see balls of different colors, those that are darker are leaves.

We pass the beet stalks through a meat grinder. And finely chop the leaves.

We put it in a bowl as shown in the photo below and mix with a plate.

We pass walnuts and garlic through a meat grinder, combine with Georgian spices. Mix thoroughly.

Finely chop the parsley, green onion and cilantro. Combine and mix with nuts and garlic.

We combine greens with nuts with beet leaves.

Mix thoroughly, then form into small balls.

That's all, vegetable salad ready! Pkhali is served cold with bread. Enjoy your meal!

Recipe 7: How to Make Pickled Beets (Step by Step Photo)

First of all, you need to choose right beets for the fermentation process. Naturally, you need to take only healthy beets of a small size with a characteristic dark red color. If the beets are too light in color, if they have white streaks or rings, do not take them. Generally, the best varieties for sourdough - Egyptian and Bordeaux.

beets - 1 kg
water - 1 l
salt - to taste

Rinse beets well under running water.

To peel.

Cut into slices of arbitrary shape and put in a container in which our beets will be stored.

Make a brine of water and salt.

Pour the beets with brine.

Put the weight on top and cover with a lid. I had a glass as a load, which was filled with brine and tightly crushed the beets.

We are waiting for 2 weeks, from time to time we drop in and remove mold and foam. And enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: beet red kvass (step by step with photo)

What kind of drinks can be deliciously prepared from beets? Try to make kvass! Refreshing and cool.

Water 2 l
Beetroot 1 kg
Sugar 4 tbsp
Bread 1 piece

For the recipe you will need beets, water, Rye bread, sugar.

Cut the bread into medium sized pieces.

Cut the stems off the washed beets. Cut beets into medium-sized pieces.

Washed and dried three-liter jar put sliced bread and beets.

Pour sugar into a jar.

Pour everything with two liters of boiling water and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it drags on), then you can put 3 pieces of unwashed raisins in a jar - this will speed up the fermentation process.

After 3 days kvass is ready. Cool the drink in the refrigerator and you can enjoy this drink, or you can use it when making borscht.

Recipe 9: Red Borscht with Salted Tomatoes

any meat (I had beef this time);
potato;
carrot;
salted tomatoes;
greens and sour cream optional.

First, a pot of water is placed on the stove and the broth is boiled. Cooking time will depend on the type of meat you have chosen. When the broth is ready, you should start frying.

Grate the beets and carrots, choose the side of the grater with large holes.

Send the vegetables to the pan. At this time, you need to deal with onions and potatoes. They must be cut into cubes and immersed in a container where our meat broth. First onions, then potatoes a couple of minutes later.

Next, you should rid the salted tomatoes from the peel and chop them with a grater. You will get a kind of tomato. Add it to the vegetables in the pan. Stir and keep on fire until the tomato brine has evaporated.

Add the contents of the pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time, we are engaged in cabbage, it needs to be chopped.

If you, like me, have young cabbage, then add it to borscht with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth immediately after the beets and carrots.

That's the whole recipe. Our homemade red borscht with salted tomatoes is ready. Let it brew for 15-30 minutes and you can serve.

Recipe 10: Beetroot Salad with Tomatoes and Peppers for the Winter

For some reason, always available and healthy beets sometimes remain out of our attention during the period of harvesting more popular and beloved vegetables and fruits. It is in vain that we relegate recipes with this wonderful root crop to the background, but you can cook from it delicious salads for the winter. And here's another indisputable argument in favor of such salads with beets - with heat treatment it does not lose its useful properties! And this means that even in a small jar we can save a whole "armful" of trace elements and vitamins!

beetroot vinaigrette - 1.5 kg
sweet pepper - 1.5 kg
onion - 1 kg
tomatoes - 1 kg
refined sunflower oil - 300 ml
sugar - 10 tbsp.
vinegar - 9 tbsp.
salt - 2 tbsp.

Before you start cooking, you need to prepare everything you need for rolling (sterilized, dry and clean glass jars, tin or self-tightening lids, etc.) and directly prepare all the vegetables for chopping. They must be thoroughly washed, rid of dirt and darkened places, cut off unsuitable for canning parts, peel, stalks and seeds. It is best to cut sweet peppers and onions for this salad with your hands, and you can use a household appliance to chop beets. kitchen appliances. So, cut the pepper into cubes or oblong bars.

Cut the tomatoes in half, if necessary, remove the greenish dense part near the stalk. Chop the tomato halves with a blender or scroll in a meat grinder to get tomato puree.

Chop the onion not very thinly, medium half or quarter rings.

Grate the beets on a coarse grater or chop in a food processor. Vegetables are prepared - you can start cooking beetroot salad for the winter!

Pour the mixture into a large saucepan tomato puree, add sugar and salt, shift the beets. Bring the tomato puree to a boil, and then put the fire on the “minimum” and let the beet juice flow so that the beets are stewed in the next 10-15 minutes. own juice. At the same time, do not forget to stir all the time.

After 10-15 minutes, add onions, continue to simmer the salad for 5-7 minutes, slightly increasing the flame of fire.

Transfer the crushed Bell pepper pour in vegetable oil. Starting from this stage, the cooking time of the salad is 20 minutes (medium fire).

5 minutes before the end of the process, add vinegar to the salad with beets, mix, let it boil.

Now hot beetroot salad can be put in glass jars for the winter, lightly tamping and making sure that the beets in the jar are in a sufficient amount of vegetable juice.

Alexey Tatyanchenko Author

15:45 17.09.2017

Beets are very useful and delicious product and most importantly, it is very inexpensive. We invite you to add to your menu various dishes from this bright root vegetable.

Every year, new research reveals new beneficial properties of this product. That is why we suggest that you do not bypass it and use it not only for making borscht and vinaigrette. Beetroot dishes can be prepared in a great variety - we give a selection of very simple recipes.

Simple and very delicious combination- ideal starter or full-fledged light dinner. If desired, it can be prepared from both raw and boiled beets.

Ingredients for 2 servings:

2 large beets (raw or boiled)
2 sweet and sour apples
2 tbsp. l. olive oil
1 tsp wine vinegar
100 g feta cheese
salt, pepper (to taste)

Cut peeled beets thin straw, remove the core from the apples and also cut into strips. Mix apple and beets in a bowl, add vinegar, olive oil, salt, pepper and mix well. Keep in mind that feta itself is salty, so add just a little bit of salt. Arrange the salad on plates and add the feta cheese cut into small cubes.

Beetroot paste with nuts

This kind of paste great option diet snack. You can spread it on crackers or toasted bread, or even add it as a dressing to a light green salad.

Ingredients for 4 servings:

250 g boiled beets
1-2 garlic cloves
50 g shelled walnuts
2 tbsp. l. olive oil
2 tbsp. l. natural yogurt
a few mint leaves
salt, pepper (to taste)

Cut the peeled beets into small pieces, put all the ingredients in a blender and beat until a homogeneous mass is obtained. Garnish with mint leaves and chopped walnuts when serving.

The most unpleasant and troublesome thing in cooking beetroot dishes is its actual cooking. Boiling or roasting beets takes at least an hour and a half. Often we just don't have it. In this case, boiled beets, which are sold in supermarkets, are the ideal solution - they are already peeled and vacuum-packed.

Beet salad with prunes

Another simple and proven combination of flavors - this salad is the perfect solution for those who follow their figure.

Ingredients for 2 servings:

2 boiled beets
1 st. l. olive oil
40 g prunes
10 g sunflower sprouts (can be replaced with arugula)
½ tsp balsamic vinegar
20 g parmesan
salt, pepper (according to taste)

Cut the beets into large slices, put in a bowl, add salt, pepper, olive oil, balsamic vinegar and washed prunes. Mix well, arrange on plates, add greens and parmesan grated on a coarse grater.

Salad with feta and parsley

A great detox salad option - fresh ingredients and some feta for nutrition. This dish will be the perfect solution for your dietary diet. Since feta itself is salty, we recommend not salting it, but if necessary, you can add a pinch.

Ingredients for 2 servings:

2 raw beets
large bunch of parsley
100 g feta cheese
2 tbsp. l. olive oil
ground pepper (to taste)

Finely chop the parsley leaves, peel the beets and cut into large cubes. Mix beets, greens, ground pepper, olive oil and feta cheese in cubes in a salad bowl.

Beet and Cabbage Pkhali: Georgian Diet Appetizer

Pkhali is a traditional Georgian snack made from vegetables, nuts and herbs. We invite you to prepare a beetroot version of this exceptionally tasty and nutritious snack.

Ingredients for 4 servings:

3 boiled beets
1 small white onion
500 g white cabbage
3 garlic cloves
100 g shelled walnuts
small bunch of cilantro
1 tsp hops-suneli
1 st. l. wine vinegar

Coarsely chop the cabbage, throw it into boiling water and cook for 2 minutes, then put it in a colander and let the water drain well. Grind the nuts in a blender first. Put the cabbage in a blender or chopper bowl of a food processor, add chopped onion and garlic, nuts, cut into small pieces boiled beets, chopped cilantro, vinegar and suneli hops. Transfer the pasta to a bowl and refrigerate for 30 minutes. Then form balls of any size. Serve chilled.

Photo in the article: www.shutterstock.com

I would like to tell you about beetroot dishes, recipes for quickly and tasty cooked food from this burgundy vegetable, you will find in today's article.

Don't think I won't talk about simple salads, such as vinaigrette, write a million recipes for cooking borscht with beets and cabbage. Refrigerators on kefir also fade into the background, we will have time to talk about this. Today I will share a couple of recipes that I really like, which you can cook and feed all seven, not to the detriment of the family budget, but the hostess's time.

Recipes for delicious and simple, quick beetroot dishes

Let's get started. All recipes are family sized, for approximately 4-6 servings.

Cabbage stewed with beets

Beets - 2 pcs;
Onion - 1 pc;
Carrots - 1 pc;
Cabbage - 1 kg;
Vegetable oil;
Salt - to taste;
Tomato sauce or canned tomatoes.

Beets can be pre-baked or boiled until tender. Grate or cut into thin sticks. Send to a frying pan with vegetable oil, send the onion there, fry a little, these two vegetables.

In another pan, you need to fry chopped cabbage, by the way, it will be very tasty if part of the cabbage is not fresh, but sauerkraut.

When the cabbage is fried, we send to the onions with beets, grated carrots, chopped tomatoes, 2-3 pieces, or tomato sauce a few tablespoons, 100 milliliters of water, mix everything, cover, simmer until the cabbage is ready. Remember to stir occasionally. Cabbage will be stewed for 20-40 minutes.

This dish can be cooked not only in a pan. A multicooker will also do the job perfectly.

Beets stewed in sour cream

Beets need to be baked, an oven is suitable for baking, it needs to be heated to 200 degrees, put in its vegetable, cook for 1 hour. Or boil until done. Peel, grate, or cut into cubes.

Finely chop the onion, send it to a pan with vegetable oil, fry a little, then add the burgundy vegetable, fry together for 8-10 minutes. Salt, add your favorite spices to taste. Pour in sour cream. Cover with a lid and simmer for another 10-15 minutes.

Before serving, sprinkle with chopped herbs according to the season.

In winter, when it's time for cold weather, flu epidemics, runny nose and other colds, every self-respecting mother, wife wants to strengthen the immunity of her household. And what can strengthen it better than fresh vegetables, fruits? With fruits it is much easier, they can be eaten raw, but with vegetables things are more complicated. Not much, there are people who want to eat raw cabbage or carrots. But there is always a way out. Raw beetroot dishes, recipes quickly and tasty cooked, will replace your pills, save you from illness.

Here is one of them:

Georgian pickled cabbage with beets

Cabbage - 2 kg;
Beets - 2 pcs;
Carrot - 2 pcs;
Garlic - 1 goal;

For marinade:

Chop the cabbage, beets, grate the carrots on a coarse grater, chop the garlic. Mix everything, put in a saucepan or bowl,

Now let's prepare the marinade: put all the ingredients for the marinade in a saucepan, put on fire, bring to a boil, remove from heat, cool to room temperature, pour cabbage with marinade, put under pressure, let stand for several hours. We serve to the table. Store Georgian pickled cabbage in the refrigerator. It can be stored for a long time, about a month.

Beet cutlets with semolina

Once, I heard about such cutlets from a woman I know, she praised them so much.

Well, I think you should try to cook this miracle of cooking for yourself. But how to cook beet cutlets I didn't know, I had to ask cookbook. Here's the recipe I found:

Beets - 2 pcs (500 gr)
Salt - to taste;
Semolina - 2-3 tbsp. lodges;
Breadcrumbs - 3-4 tbsp. lodges;
Vegetable oil.

The main ingredient of the dish is beets, washed from earth, dirt, boiled until cooked, cooled, peeled.

Grate on a fine grater, put in a saucepan, add semolina, salt. Put the pan on the fire, stirring to heat the contents, make sure that it does not burn, the fire should be very small.

Allow the mass to cool slightly, form cutlets, roll them in breadcrumbs and fry in a frying pan with vegetable oil until golden brown. Serve hot.

I strongly recommend preparing a small portion to eat at a time. This recipe is designed for 4-6 people to eat cutlets.

This second dish is perfect for people who watch their figure, vegetarians or those who fast, children.

If you are very categorical about vegetables, you think that you won’t be able to cook cutlets without meat, then add 200 grams of minced meat to the beetroot mass, and then everything according to the recipe, the cutlets will be hearty, high-calorie.

Fish stewed with beets

Fish - 0.5 kg;
Beets - 1 pc;
Carrot - 1 pc;
Onion - 1 pc;
Tomato sauce - 2-3 tbsp. lies.

Boil the beets until tender, peel, cut into cubes or grate on a coarse grater. Grate the carrots, finely chop the onion, send to the pan and simmer until tender, add tomato sauce. Add the beets to the pan with the vegetables, salt a little, simmer for another 10 minutes. Remove from fire.

Cut the fish into pieces, salt, bread in flour and fry. Put the fish and prepared vegetables into a pot or slow cooker, alternating layers, add a little water and simmer until tender, about 30 minutes at a temperature of 180 degrees.

Remove from the fire and serve to the table.

You can use any fish: silver carp, pike, hake, mackerel, to your taste and financial capabilities.

I cooked such a felling for my birthday, there were a lot of guests, relatives, neighbors,. The age of the people present also varied. I didn't make much of this dish, but it sold out very quickly. And how nice it was when they asked me to write a recipe for everyone, and without sparing words they praised me. For the next event, I prepared another fish dish, and regretted it. Everyone wanted to see on my festive table this stewed fish with vegetables.

Beetroot stew with rice

This is a beetroot dish, the recipe of which can be categorized as fast and tasty, and most importantly unusual, these are not the same. simple meals from this vegetable that you have already become fed up with. It can be eaten as an independent dish, or used as a side dish for meat or fish.

Beets - 2 pcs;
Rice - 150 gr;
Onion - 1 pc;
Garlic - 1-2 tooth.
Salt;
Spices;
Tomato sauce - 2-3 stu. lodge
Water - 400 ml.
Vegetable oil.

Chop the onion, fry a little, add the grated beets to the pan. Then you need to send rice and tomato sauce to the vegetables, pour water, salt and mix. Cover and simmer over low heat, adding a little water if necessary. When the root vegetables and rice are fully cooked, remove from the stove, add garlic, mix, cover and let stand for another 10 minutes.

Another news, beetroot dishes, the quick and easy recipes that I suggested to cook for you, do not end, because you have not yet cooked pastries with this wonderful and vitamin root crop. When I found out about this, I was very happy and began to experiment, there are a lot of recipes for such baking, I won’t write everything. Just giving you some tips and ideas. In the dough, to liquid ingredients, you can add boiled and grated or chopped red beets with a blender.

Cake with beets

Beets -1 pc;
Kefir - 1 tbsp;
Eggs - 2 pcs;
Sugar - 1 tbsp;
Soda - 1 tsp;
Cocoa powder - 2 tbsp. lodges;
Flour - 2 tbsp.

Boil the beets until cooked, grind in puree with a blender, if you do not have a blender, do not be upset, grate the root crop on a very fine grater. Add kefir, soda, mix. Beat eggs with sugar, send to the dough, add flour and cocoa and knead the dough, the dough should be like pancakes in consistency. Bake at 180 degrees for 30-40 minutes.

I will say this, you can bake this cake according to the recipe that you like, the main thing is that the vegetable is boiled and chopped. In its raw form, it is better not to use it in baking.

Not only cupcakes, even the Red Velvet cake is made with beets.

It turns out unusually if you add beetroot puree to yeast dough, bread or rolls will turn out to be a pleasant raspberry color.

Korean beetroot recipe

oh those lovers Korean cuisine that they just don’t come up with: cucumbers, pumpkin, zucchini, carrots, cabbage in Korean. All these dishes are very tasty, unique in their taste, I recommend trying to cook each of them.

Now I will tell you how to cook Korean-style beets, lovers of Korean dishes will appreciate it. If you are not a big connoisseur of this type of snack, I still recommend trying to cook it, you will suddenly like it and you will change your impression.

Some culinary sources recommend using the vegetable raw or semi-annual for this salad. In its raw form, it can be used only when it is young, juicy root crops, recently plucked from the garden, then the salad will be juicy, tasty, vitamin. But it still won't be to everyone's taste.

If you cook in the winter, then the beets should be boiled completely or until half cooked (after boiling for 15-20 minutes). I prefer to cook until cooked, I personally like it better.

Peel, grate for carrots in Korean, you can also cut into cubes.

Put in a bowl, add vinegar 9%, salt, sugar, mix.

Three garlic on a grater (can be squeezed through a press), put a slide on a vegetable, put coriander, ground black pepper. (Or use a ready-made spice mixture for Korean dishes). If you do not like spicy, then do not put hot pepper, it is better to add another clove of garlic.

Heat the oil in a frying pan, pour hot vegetable oil over the spices and garlic, mix quickly, press the resulting mass, cover the bowl with a lid or bag, send it to the refrigerator for at least 2-4 hours. Done, ready to serve. Combines great with meat dishes, for example: fried meat, meatballs, stewed pork ribs, fried chicken. Yummy.

I almost forgot to write that boiled, grated beets, if you add garlic, raisins, grated processed cheese, a little mayonnaise. That will not work sweet filling for pancakes, grease the finished pancakes. Cut into pieces, use as a picnic snack, at work, outdoors on the road, You can also decorate beautifully, serve on a festive table.

Last year, I cooked such pancakes with unusual stuffing for Maslenitsa, the guests liked it.

That seems to be everything. This is how you can diversify your family menu by preparing beetroot dishes, delicious recipes and just you already know, culinary success.

What can be cooked from beets - TOP 10 recipes with beets from the magazine "site"

Beets are one of the healthiest and most affordable vegetables. Both young tops and mature root crops are used for food. Traditional dishes from beets - this is borscht, beetroot, vinaigrette and herring under a fur coat. In addition, duck and chicken are stuffed with beets, stewed, baked, marinated, added to salads, pies and casseroles. Mousses, chutneys and a variety of sauces are prepared from beets. This vegetable goes well with cottage cheese, cheese, fish, prunes, nuts, garlic and many other products.

Roasted beets topped with potatoes, green beans, carrots, celery, and cabbage make great side dishes for meat, chicken, or fish. For many housewives, dishes from this wonderful vegetable are indispensable in the family diet. Simple, affordable, healthy and delicious beetroot recipes are collected on this page.

Beetroot Recipes

Recipe 1. Cold soup from beets (beetroot)

You will need: 2 young beets, 4 chicken eggs, 2 fresh cucumber, 2 potatoes, a few sprigs of green onions, half a bunch of dill, 1 lemon, 2 water, sour cream for serving.

Wash and dry all vegetables. Boil potatoes in their skins, cool and peel. Boil the eggs too. Remove the peel from the beets and cook the fruits for 1-1.5 hours, until tender. Do not pour the resulting broth, it will become the basis for our soup. Boiled beets, when it cools down, chop into thin strips or grate coarsely. boiled eggs, potatoes and cucumbers cut into cubes. Finely chop the green onion and dill. Squeeze juice from a lemon, add it to beetroot broth, send beets, eggs, potatoes, herbs and cucumbers there. Serve beetroot with sour cream.

Recipe 2.

You will need: 2 carrots, 3 beets, 2 bell peppers, 2 potatoes, 200 g white cabbage, 200 g mushrooms, 50 g tomato paste, 2 tablespoons vegetable oil, 2-3 bay leaves, 1 onion, sea salt, 4 cloves of garlic, ground black pepper, chopped herbs and sour cream for serving.

Wash and dry all vegetables. Shred the cabbage. Coarsely grate the beets or cut into thin strips. Finely chop the onion and garlic, fry until lightly browned in oil. Peeled potatoes cut into cubes. Cut the carrots into half rings, peeled peppers - into strips. Cut the mushroom caps into slices, and finely chop the legs. In boiling water (it will take 3 liters), put the beets, cook for 10 minutes, then send mushrooms, cabbage and carrots to the pan, and after 5 minutes - bell pepper and potatoes fried onion with garlic Bay leaf and tomato paste. Cook for another quarter of an hour. 7-8 minutes before readiness, salt and pepper the borscht, add other seasonings if desired (allspice, paprika, cloves, nutmeg). Serve with sour cream and herbs.

Recipe 3. Roasted Beetroot Salad with Green Asparagus and Goat Cheese

You will need: 3 beets, 250 g soft goat cheese, 150 g cherry tomatoes, 200 g green asparagus (can be replaced with green beans), a handful of pine nuts (can be replaced with walnuts or pecans), 3 tablespoons of extra virgin olive oil, 1 red onion , salt, balsamic vinegar and Provence herbs to taste.

Rinse the beets, dry, lightly salt, wrap each fruit separately in foil and bake in the oven for 1.5-2 hours. Cut the onion into half rings and, together with the asparagus and cherry tomatoes, lightly fry in olive oil. Reduce the heat, pour balsamic vinegar (about 1 tablespoon) into the pan, stir and under closed lid simmer vegetables for 6-7 minutes. Crumble the cheese. Cut the cooled beets into cubes. Mix all ingredients, add salt if necessary, season provencal herbs, sprinkle with nuts and serve.

Recipe 4.

You will need: 2 medium or 3 small beets, 250 g pumpkin pulp, lettuce or arugula, a handful pine nuts, a handful of pumpkin seeds, 2 tablespoons balsamic vinegar, thyme sprig, half red onion, olive oil, salt and pepper to taste.

Preheat the oven to 200º. Wash the beets well, cut off the peel, salt, then pepper, sprinkle with olive oil, wrap in a sheet of foil, put on a baking sheet and bake for about 35-40 minutes (if you have large fruits, then about an hour). Chop the onion into half rings. Peeled and peeled pumpkin cut into slices. Put the vegetables on a baking sheet with baked beets, put thyme in the same place, salt everything again, lightly sprinkle with oil and bake at a temperature of 220º for another quarter of an hour. Roast nuts and seeds in a dry frying pan or dry in the oven. Strip the leaves from the thyme sprig. Put on a plate lettuce leaves. After all the vegetables are baked, cool them and cut the beets into the same slices as the pumpkin, put the vegetables on a plate, sprinkle with nuts, seeds and thyme leaves and pour over balsamic vinegar. Serve warm. The beauty of this salad is that all vegetables are baked, not boiled, retaining their juiciness and all vitamins.

Recipe 5. Vinaigrette of baked vegetables with smoked chicken breast

You will need: 150 g sauerkraut, 2 beets, 2 carrots, a handful of fresh or frozen cranberries, 300 g smoked chicken breast, 5 sprigs of dill, 3 potatoes, 7 sprigs of green onions, 80 ml of olive oil, a pinch of salt. For dressing: 50 g cranberries, 2 tablespoons honey, 1 tablespoon Dijon mustard, salt and ground black pepper to taste, 100 ml olive oil.

Wash and peel carrots, potatoes and beets. Cut all the vegetables into cubes of about 1 × 1 cm. Put the beets in one bowl, potatoes with carrots in another. Add a pinch of salt and 2 tablespoons of olive oil to each bowl and mix well. Preheat the oven to 190º. Cover a baking sheet with foil, put potatoes and carrots on one side, and beets on the other, at a short distance, so that the vegetables do not color each other. Cover the top with foil and bake for 30 minutes. Then remove the sheet of foil and place the vegetables in the oven for another 10 minutes. Cool down. For dressing, wash the cranberries, dry them and mash them with a blender, add honey, salt, olive oil, pepper and mustard, beat everything with a whisk. Squeeze out excess liquid from sauerkraut and, if it is chopped coarsely, cut into several pieces. Finely chop the dill and green onion. Cut the chicken breast into small slices, put in a salad bowl, send the prepared vegetables, herbs and sauerkraut, pour dressing, add salt if necessary, garnish with cranberries and serve.

Recipe 6.

You will need: 1 beetroot, 10 walnuts, 150 g cheddar cheese, 150 g prunes, 1 yolk, 1 tablespoon sour cream, 1 garlic clove, 1 tablespoon lemon juice, salt and ground black pepper to taste, 4 tablespoons unrefined sunflower oil(can be replaced with olive or linen).

Wash the beets, boil in salted water, cool, cut off the peel and grate. Rinse prunes, soak for 45 minutes in warm water, discard in a strainer, dry and cut into thin strips. Peel the nuts, dry them in a dry frying pan and chop with a knife into large crumbs. Coarsely grate the cheese. Chop the garlic. Beat the yolk with a whisk with a pinch of salt, gradually pour in the oil, add pepper and lemon juice. Beat until a thick consistency, add chopped garlic, sour cream, mix everything thoroughly. Put the salad on a flat plate: first prunes, then beets, cheese and nuts, pouring dressing over each layer.

Recipe 7.

You will need: 1 kg of beets, 500 ml of fruit vinegar, 500 ml of water, 5 black peppercorns, 1 teaspoon of sea salt, 6 cloves, 2 tablespoons of sugar, 2 bay leaves, 5 allspice peas.

Rinse the beets and, without peeling the tubers from the roots and peel, boil them in boiling water until soft and let cool without removing from the broth. Then peel the beets from the skin and cut into thin slices. For marinade, pour water and fruit vinegar into a saucepan, add salt, sugar, bay leaf, black and allspice, cloves, heat, let boil for several minutes, and then cool. Put the beetroot slices in a jar, pour over the chilled marinade, cover with baking parchment and store in a cool, dry place.

Recipe 8.

You will need: 5-6 pcs. fresh figs, 2 beets, 50-70 g of blue cheese, 2 large pears, 1 bunch of lettuce, butter, 1 dessert spoon of sugar. For dressing: 1 teaspoon honey, rosemary sprig, juice of 1 lemon, 2 tablespoons olive oil.

Wash and dry all vegetables and fruits. Peel the pears from the core, cut into slices and marinate in lemon juice with rosemary. Cut the peeled beets very thinly (in circles), roll in sugar and fry in butter. Let cool. Divide the figs into 4 parts. Put the lettuce leaves on a flat plate, spread the pears on top with a fan (set aside a few slices at once), beet circles on them (leave a few for decoration). Top with figs, cheese and remaining pear. Make petals from the remaining beet slices and place them in the center of the dish. Add honey, olive oil to the marinade remaining from the pears, beat everything with a whisk and pour over the salad with this dressing. In this original snack there is sweetness, and sharpness, and sourness - many will like it!

Recipe 9.

You will need: 1 kg of apples, 270 g onion, 500 g beetroot, ginger root the size of Walnut, 350 g sugar, 700 ml red wine vinegar, 1 teaspoon salt, 1 teaspoon ground allspice.

Wash apples and beets, peel and cut into small cubes. Finely chop the onion. Clean the ginger, grate it. Combine onions, ginger, apples and beets. Then add the rest of the ingredients: sugar, wine vinegar, allspice and salt. Mix well, put in a saucepan, bring to a boil and cook over low heat for about an hour, stirring constantly - the beetroot pieces should become soft. Arrange the finished dish in pre-prepared, sterilized jars, cork with lids, and after cooling, store in the refrigerator. Such a beet-apple version of chutney harmoniously sets off the taste of baked chicken breast, pork, turkey. You can also add some light raisins to this spicy-sweet sauce - add a twist to this Indian dish to make it even more unusual and tasty.

Recipe 10.

You will need: 200 g wheat flour, 1 egg, a pinch of salt, 100 g very cold butter. For the filling: 150 ml of cream with 20% fat, 1 small beetroot, 4 eggs, a pinch of salt, 150 g of feta cheese, a glass of beans (for weighting), a detachable form 24 cm, vegetable oil.

Chop the butter with a knife into a bowl, add the flour sifted with salt to it, grind the butter with flour into crumbs, beat in the egg, knead a dense dough, roll it into a ball, put it in a deep bowl, wrap it with cling film and let it stand in the refrigerator for at least hours. While the dough is “resting”, boil the beets (40-50 minutes until they become soft) in water without salt. You can also bake beets in the oven. Grease a baking dish with oil. Roll out the cooled dough into a circle 3.5-4 cm larger than the diameter of the detachable form, use a rolling pin to transfer it to the form, often prick it with a fork, make sides, and remove excess dough. Cover the top of the dough with parchment, and put the beans on it. Bake for 15 minutes at a temperature of 190º, and then remove the "weighting agent" and paper and bake for another 3-4 minutes. For the filling, beat the eggs with cream, add the cheese mashed with a fork, beat with a whisk and salt. Wash the beets, peel and cut into thin slices. Put 3/4 of the filling on the cake, spread the beets on top, pour the remaining filling and send it to the oven preheated to 180º for 35 minutes. Remove the cake from the mold only after it has completely cooled down.

Bright color, delicate taste, low calorie and huge health benefits - all this makes beetroot one of the most popular vegetables. And also - one of the most picky, because beets can make friends with many products.

There are many delicious recipes from beets. We have already met some, and each hostess can create others herself. All you need is a desire good mood and a little imagination. After all, I so want to pamper my family every day, to please them with new ones, original recipes. Good luck to you culinary experiments and delicious meals from beets!