Red beets are the best recipes for salads and snacks. Stewed beets with vegetables, in sour cream, fried with onions, baked in foil, stuffed, salad with garlic and mayonnaise, prunes: recipes

Beets - a bright ingredient for making delicious salads. Recipes of original dishes are listed in this article.

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Stewed beets like in kindergarten: recipe

Every adult at least partially remembers the menu that kindergarten offered him. A mandatory dish in such a menu was stewed beets.

Its taste was quite simple, but at the same time I love it very much. Most often, beets were served with meat cutlets or buckwheat porridge. Prepare the beets "like in kindergarten" It is possible and after many years.

You will come in handy:

beet- 3 large root crops (be sure to thoroughly wash from dirt).
onion- 1 large onion (on -white or white)
garlic- 5 cloves (their number can be adjusted independently, depending on the size and sharpness of the cloves).
vegetable oil- a small amount for frying onions (you can use any oil, but best sunflower)

Preparation:

Washed beets must be set to cook. If your beets are large, then the cooking process can take a lot of time. In addition, cooked beets will need to be cooled.
Tentatively, you will need an hour and a half in order to completely cook three large beets. You can check its readiness with a knife. If he gently enters the beets and is ready to go through and through - the beets are ready.
Cool cooked beets. While it cools, you can fry one finely chopped onion in a minimum amount of oil.
The cooled beets rubs on a coarse grater. The whole beetroot mass is sent to the pan to the fried onion.
Turn on moderate fire and start extinguishing. It is necessary to add finely garlic to beets to beets.
Despite the fact that the beets have already been welded, she needs to stew for about forty minutes until the juice is completely evaporated.
Try to mix the beetroot mass as possible so that it does not burn.
It is recommended to decorate the finished dish when serving with fresh chopped greens.

Recipe for cooking beets "like in a kindergarten"

Stewed beets in sour cream with garlic: recipe

Stewed beets in sour cream is an unusual recipe for a very tasty dish with a spicy aroma and a pleasant creamy taste. It is in perfect harmony with cereals, pasta, cutlets and fried meat.

You will need:

Beet -1 pc (large root crop)
Garlic -3 cloves (depending on size and severity, adjust the amount of garlic on your own).
Sour cream -100 g (you can use sour cream of any fat content)
Green onion -several feathers for a beautiful food supply
Spices to taste

Preparation:

To prepare this dish, not boiled, but fresh beets.
Beetroot is rubbed on a coarse grater and goes to the pan with a minimum amount of oil.
Stew beets for about 10 minutes on moderate heat. During this time, the moisture should be evaporated almost completely.
Beets should be salt to taste, you can pepper or add your favorite spice.
In a separate bowl, it is necessary to mix sour cream with crushed garlic.
The entire amount of sour cream is poured into the pan over the beets and is thoroughly mixed.
It takes about 10 minutes to simmer beets in sour cream on a moderate heat. All this time it should be mixed.
Stewed beets should be transferred to the serving bowl and sprinkled with chopped green onions.

The advantage of the dish is that it can be served, both hot and cold to vegetable and meat dishes, to potatoes.

Delicious dish: fueled beets in sour cream

Beetroot stewed with carrots and onions: recipe

This recipe is a classic beet extinguishing way.

You will need:

Beet - 1 pc (one large silt of two medium -sized root crops).
Carrot - 1 pc (large size)
Onion - 1 pc (medium or large size)
Oil - for frying, vegetable (a small amount).
Tomato juice Or tomato paste (juice - two spoons, pasta - one).
Salt and favorite spices

Preparation:

Vegetables are cleaned of the skin and are thoroughly washed out
The onion is finely chopped with a knife and goes to the pan, where he has to frure until golden.
Carrot rubs on a coarse grater, adds to the onion and frying a few more minutes.
During this time, you should grate the beets on a coarse grater and add it to the rest of the vegetables.
The pan is covered with a lid. Vegetables should languish over low heat for about forty minutes. It is desirable to mix the mass every ten minutes.
After twenty minutes of extinguishing, tomato juice or pasta is added, favorite spices and garlic at will.
You can serve stewed beets with carrots by decorating with chopped fresh herbs.

How to bake the beets in the microwave?

Microwave - Modern kitchen technique that allows you to quickly cook food. Including "cook" beets. For this, the usual the “heating” mode.

“Cook” beets in the microwave from ten to twenty minutes. The preparation time of the root crop depends only on what size it is: small and large.

How to cook beets in the microwave:

Wash the beets thoroughly from dirt.
Remove too large the petiole.
Put the beets on a glass dish.
Turn on the “heating” mode for ten minutes.
After cooking, pierce the beets with a knife to check its readiness. If the knife passes softly, beets are ready. If not, put the “heating” mode for another ten minutes.
After preparing beets, it should be cooled.

How to bake beets in the foil in the oven?

If the microwave oven is not used, you can use the oven. So that the beets are not fried, but baked, the food foil is used.

Cooking beets:

Wash the root crime thoroughly from dirt.
Cut the thin tail and the petiole from the tops.
Wrap the beets with one layer of foil so that there are no gaps.
Send beets to the oven on a baking sheet or on a grid.
Heat the oven to 160 degrees.
Send beets to the oven.
At a temperature of 160 degrees, bake beets for twenty minutes.
Reduce the temperature to 120 degrees after half an hour of baking and “languish” the beets for another half hour.
After that, check the readiness of the beets. If the vegetable is not soft yet - cook the beets for another fifteen minutes.

Fried beets with onions: recipe

Fried beets with onions are a quick recipe for a delicious dish that goes well with potatoes or meat dishes.

You will need:

Beet - 1 pc (large fruit or two average size)
Onion - 2 pcs (medium size)
Garlic - 3 cloves (the amount of garlic can be adjusted independently).
Parsley - fresh, one or two tablespoons
Oil for frying (you can use any vegetable).

Preparation:

The peeled onions should be very finely chopped and sent to the pan to vegetable oil. The onion should be fried for about five minutes over low heat to gain transparency and gold shine.
Beets are washed out of dirt, cleaned of the skin
Beetroot should be rubbed on a coarse grater.
The beetroot mass is sent to the pan to the onion
All vegetables are mixed, the pan is covered with a lid.
In this state, beets should extinguish about twenty minutes over low heat.
After twenty minutes, you should add your favorite spices and crushed garlic.
Put the beets for another fifteen minutes and serve, sprinkling it abundantly with chopped parsley.

Formed beets: recipe

Stuffed beets are an unusual recipe for an original and tasty dish for a festive or everyday dinner. You can stuff the beets with vegetables, eggs or meat.

You will need:

Beet - 2 pcs (two medium -sized root crops)
Chicken fillet - 1 pc (one large breast)
Cheese - 100 g (you can use any: Russian, Mozarel, Gauda).
Onion - 1 pc (large or two small)
Vegetable oil for frying onions and spices to taste
Sour cream - Two small spoons (can be replaced with mayonnaise).

Preparation:

Beets should first boil. This can be done until readiness or up to half -consumption. Ready beets will reduce cooking time in the oven.
Boiled and cooled beets should be cooled and peeled.
While the root crop is cooling down, it is necessary to finely chop the onion and cut the fillet with very small cubes.
Put the pan on the fire, heat a small amount of oil in it and fry the onion until transparent. After that, throw the fillet to the bow.
Files are frying quickly. Five minutes will be enough. Throughout the time, frying should be actively interfering with onions with fillet.
In the cooled beets with the help of a knife and a teaspoon, it is necessary to make a hole.
In each fossa, it is necessary to put half the mass of fried onions with fillet. A spoonful of sour cream is placed on top and beets are sprinkled with cheese.
Beets are laid out on a baking sheet and sent to the oven for baking.
There should be at least 180 degrees in the oven
Bake beets should be thirty minutes. When the cheese will find a ruddy crust, the dish can be removed from the oven.

Beetroot stew with vegetables: recipe

This is a simple recipe for a very tasty and dietary dish. You can cook it very quickly from simple ingredients.

You will need:

Beet - 3 pcs (three large root crops)
Pepper - 2 pcs (necessarily sweet, large)
Tomato - 2 pcs (ripe, large)
Onion - 2 pcs (medium size)
Vegetable frying oil (You can use any).
Garlic - 3 cloves (can be adjusted independently).
Favorite spices

Preparation:

Beetroot is washed out from the remains of the earth, the petiole is removed and the skin is removed. Beets should be grated.
Oil is poured into the pan, chopped onions are sent there and fry until golden color.
Ground beets, pepper and tomatoes diced into the bow.
On high heat, vegetables are fried for about five minutes, after this the pan is covered with a lid.
The dish should languish for twenty minutes over low heat under a closed lid.
After ten minutes of languishing, garlic and favorite spices are added.

Beetroot with cottage cheese: recipe

A salad made from cottage cheese and beets is a classic recipe for a simple, but very tasty dish that can be cooked in a few minutes.

You will need:

Beet - 1 pc (large fruit)
Cottage cheese - 200 g (necessarily soft)
Green onions - several feathers, chopped or finely chopped (you can try to replace with a cilantro).
Garlic - taste
Favorite spices to taste

Preparation:

Beets are boiled until cooked. It should be cooled and rubbed on a middle or fine grater.
Beets are laid out in the serving dishes, soft cottage cheese is added to it.
If your cottage cheese is not soft, you can add a large spoonful of sour cream of any fat content to it.
The salad is mixed and seasoned to taste
Squeeze the garlic and add chopped green onions to the salad. Mix the salad before serving.

Beetroot with garlic and mayonnaise: Salad recipe

Such a salad is the simplest recipe for a delicious everyday and festive dish. Mayonnaise adds pleasant fatty beets. Depending on preferences, you can use dietary mayonnaise or ordinary Provencal.

You will need:

Beet - 1 pc (large fruit)
Mayonnaise - 50 g (you can mix with sour cream)
Garlic - 2 cloves (focus on sharpness)
Salt and favorite spices

Preparation:

Beets are boiled until cooked and cooled
Garlic is squeezed into the beetroot mass
Beets are salted and seasoned with spices to taste
Mayonnaise is added to the salad, the salad is thoroughly mixed
You can serve it with chopped greens

Beetroot with cheese and garlic: recipe

The beetroot salad is perfectly added to the taste of creamy cheese. Such a salad is perfect for the festive table.

You will need:

Beet - 1 pc (large root crop)
The melted cheese - 3 pcs (soft creamy, high fat content).
Egg - 3 pcs (boiled chicken eggs)
Garlic - 2 cloves (adjust the severity yourself).
Mayonnaise - 80 g (high fat content)
Salt and favorite spices

Preparation:

The beets are boiled until cooked, the cooled beets are rubbed on a coarse grater (you can grate it on a small one if you want to get a pasty mass).
The flooded cheese is rubbed on the same grater as beets. The cheese is added to the beets.
The boiled egg is rubbed on the same grater as the rest of the ingredients.
Garlic is squeezed into a salad.
The salad is seasoned and seasoned with mayonnaise. The main condition for the presentation of this salad is to let it stand for a couple of hours so that it becomes pink.
The finished salad should be sprinkled with fresh herbs before serving.

Beetroot salad with prunes and walnut: delicious recipe

This is a classic recipe for a simple festive salad with an original smoked taste.

You will need:

Beet - 1 pc (large fruit)
Prunes - 100 g (steamed, soft)
Walnut - 150 g (chopped with a knife or crumpled with a rolling pin).
Mayonnaise - 50 g (high fat content)
Salt and favorite spices

Preparation:

Beetroot is boiled until cooked and rubbed on a coarse grater, folds into a salad bowl.
The prunes are steamed in boiling water and only after softening is finely chopped with a knife.
The nut is chopped or riding, added to the salad
The salad should be seasoned and seasoned with mayonnaise, mix thoroughly.

Beetroot salad, carrots, cabbage: recipe

One of the latest and healthy salads is a recipe for dishes with fresh beets and apples.

You will need:

Beet - 1 pc (medium or small)
Carrot - 1 pc (medium size)
Apple -1 pc (sour or sour-sour)
Cabbage - 150 g (white)
Vinegar - A few drops
Vegetable oil for refueling (any), spices

Preparations:

Beets are cleaned and raw rubbed on a coarse grater.
Carrots are cleaned and raw rubs also on grater
The cabbage is chopped finely and is added to the salad.
In an apple, remove the skin. It needs to be cut finely with a knife or grated on a coarse grater.
All ingredients are mixed. Seed by salt, sugar and pepper.
The salad should be boiled with vinegar and vegetable oil.

Fear with apple: recipe

A beetroot with an apple is often called “vitaminka” because it is saturated with a mass of beneficial substances and is very easy to absorb.

You will need:

Beet - 1 pc (small fruit)
Apple - 1 pc (green, sour)
Oil for refueling (linen or sesame)
Salt, sugar

Preparation:

Raw beets are cleaned and rubbed on a grater
The apple is removed in the apple, it also rubs on a grater
The mass is sprinkled with a pinch of salt and sugar
The salad is seasoned with oil and is thoroughly mixed

Beetroot with Brynza: Salad recipe

This salad recipe will surprise you with its simplicity and rich pleasant taste of ingredients. It is easy to cook it for every day or for a holiday.

You will need:

Beet - 1 pc (medium -sized root crop)
Brynza - 150 g (can be replaced with Fetu or Suluguni cheese).
Rugula - 20 g of leaves (can be replaced with salad leaves or the green part of the Beijing cabbage).
Vegetable oil - 10 g (preferably linseed oil)
Honey - 5 g (for refueling)
Boiled egg - 1 pc (chicken)
Sea salt and a mixture of Italian herbs (dry herbs, seasoning).

Preparation:

Beets are boiled to a soft state and necessarily cools.
Boiled flesh of beets is cut by slices
Arugula is laid out in the salad bowl, seasoned with oil and honey, salt. The leaves of therugula are thoroughly mixed. They are laid out a slide on a serving dish.
Cheese is cut by slices in the size of pieces of beet
On a pillow from arugula should alternately put pieces of beets and cheese.
On top, the salad is watered with a spoon of vegetable oil with honey, sprinkled with a mixture of herbs.
Sliced \u200b\u200bslices welded and cut into four parts of the egg are laid out into the center of the salad or around its main part.

Beetrail with ginger: Recipe

This salad has pleasant sweetness and acuteness at the same time. In addition, it is considered vitamin and healthy.

You will need:

Beet - 1 pc (medium size)
Ginger - 20 g (fresh root)
Flaxseed oil - 20 g (for refueling)
Honey - 5 g (for sauce in a gas station)

Preparation:

Beets are cleaned and rubbed on a coarse grater
Ginger is cleaned of the peel and rubs on a fine grater
Oil and liquid honey are added to the salad bowl
The salad is thoroughly mixed

Beetroot with vinegar - salad: recipe

Vinegar will add a nice to the beetroot a pleasant acidic salad.

You will need:

Beet - 1 pc (medium -sized root crop)
Onion - 1 pc (large size)
Carrot - 1 pc (small)
Vinegar - 5 g
Vegetable oil - A couple of tablespoons
Parsley - A bundle
Spices to taste, salt

Preparation:

Fresh beets are cleaned and rubbed on a coarse grater along with carrots.
The onion is finely chopped and added to grated vegetables
Parsley bunch should be chopped and added to vegetables
The salad is seasoned with vinegar and vegetable oil, salt and spices are added.