How to cook beets: interesting recipes, features and reviews. How to cook a red borsch with beets

The benefits of beets are told a lot, and people have long taken note of this. Among other things, the vegetable is very tasty and gives the dishes a rich and bright color, which is also very important: it is known that the aesthetics of the food significantly increases its appetence, and hence, the taste. Let and only from the psychological point of view. There are many ways how to cook beets. And if you have not yet accumulated your recipes, we suggest using ours.

Baking vegetables

Recipes of cooking dishes from beets, as a rule, young modern housewives begin to learn from baking. So vegetables are obtained and tastier, and more useful: the necessary vitamins do not evaporate, as in cooking, you will not get another dose of carcinogens, as when frying. In addition, the ability to properly bake root vegetables can be very useful on a picnic in nature, on an active summer holiday - yes everywhere, where it is supposed to build a fire and install a grill or barbecue. But, incidentally, there is an excellent recipe for how to cook beets simply in the oven. Let's try?

Beet in foil and sleeve

We take the most beautiful and smooth root, in my most careful way in running water, wipe clean towel. By the way, it's not advisable to cut off "roots and tops" to prevent juice from flowing out, but to stay inside while cooking. Next, choose one of the 3 methods of baking.

1. Fold the washed root crops on a grate in the oven, heated to 160 degrees. We cook a little less than an hour, but not less than 45 minutes (during this time any variety beet has time to properly bake).
2. For baking, we use food foil. We wrap the beets in it rather tightly, put it on a baking tray, previously filled with a glass of water. If the temperature in the oven is 170 degrees, then the small beets will ripen in three quarters of an hour. Beetroot baked in a foil is sweet and useful.
3. How to cook beets in the oven most quickly? We will use the sleeve for baking. Root we put in the sleeve, tighten it, so that there is no oxygen, we prepare 40 minutes at a temperature of just under 200 degrees. Readiness is checked after half an hour from the beginning of the process with a wooden toothpick or skewer: some sorts of beets can be cooked faster than during the time specified in the recipe.

Grill

If you are in the country, in the fresh air or in nature, you can use the open fire and cook beets on the grill or simply bake in a fire. But you should pay attention to the fact that in this case, you should choose root crops the size of the average potato, so that it would be more convenient to bake. The principle is the same: we wrap beets in foil and - in coals until ready. Or we spread the raw beets on the grill grill.

Delicious salad

How to cook beets in a salad to please guests or home? It will take quite affordable and inexpensive ingredients: a couple of medium beetroots, half a glass of walnuts, peeled from shell, half a cup of prunes without bone, a couple of garlic cloves, mayonnaise and spices, salt at will.

Preparation

1. Root vegetables should be boiled without cleaning. How to cook and cool - clean and rub.
2. Walnut to pound or melenko cut.
3. Garlic is pressed in a crush.
4. Prunes are washed in a colander with boiling water, cut into fairly small pieces.
5. Mix the prepared ingredients in a wide bowl, season with mayonnaise, salt, spices - according to personal taste.
6. Salad is ready, before serving to the table we cool it and sprinkle with chopped greens.

This dish should be present on the holidays on the table, since with abundant libations (for example, during 2 weeks of New Year's feasts) and food, prunes and beets together will do their good work: they normalize digestion.

What is our life? Caviar!

How to cook beets in the form of caviar, which is an excellent snack, for example, for strong alcohol? It can also be spread on bread as a supplement to breakfast: it is tasty and useful, and most importantly - nourishing, there is still a long time then will not be wanted.

We take a kilo of beets, spoons of three lean oil, a pound of onion, a little tomato paste, salt. That's all we need for cooking beetroot caviar. For the piquancy lovers, let's add a couple of garlic cloves to the list of ingredients.

Preparation

Root my roots and cook unclean until fully prepared (easily pierced with a fork). Do not need to clean the product, so that the beet juices do not go into the water when cooking. From the same considerations, it is also not recommended to cut it. When it is cooked, remove it from the pan and let it cool. Then you need to clean and rub on the grandson. And in a larger frying pan, heated with lean oil (sunflower will do), a sliced luchok. Fry it a bit, put the same beetroot. Stew for about 15-20 minutes in the shallowest fire. Then add the tomato paste and salt, cook for another ten minutes, constantly mixing. Delicious croutons are ready. For piquancy before the very end, you can add crushed garlic. By the way, if you do not know how to cook beets for the winter, then such a caviar is the best option (only then do not put garlic). After the product is ready to put in sterilized jars, pasteurized and rolled. Excellent addition to the New Year's table!

How to cook borsch with beets: step by step recipe

And, of course, borscht - where without it! This table king is a favorite everyday dish for many families. Undoubtedly, experienced housewives probably know how to cook a red borsch with beetroot, and they will be able to do it for once or two or three, even with their eyes closed. Our "secrets" will be interesting, rather, for beginners. So, let's get started.

Preparation

1. How to cook borscht with beets? The recipe is not particularly complicated. First of all, you need a cool, rich broth. For him, let's take beef on bones, with a pound (this is for a large, family borsch pan). Fill with water, cook for a long time, at least an hour, like the most ordinary broth: remove foam, add onion head, etc.
2. At this time, you can cook the roast. Three heads of onions, a couple of carrots, a few beetroots - the more vegetables in general, the better and tastier. For roasting still need tomato paste and lean oil - on it to fry. Naturally, cut the onions, and carrots and beets - to rub. Fry for 15-20 minutes. A beet can be sprinkled with lemon - so borscht is really red. During the extinguishing, half the head of cabbage is shredded, and several potatoes are cut into cubes.
3. "Gather" the dish. We take out the meat from the pan (the broth can be filtered), cool it. In the broth, we gradually introduce cabbage and potatoes, then refuel for 10 minutes. We separate the meat from the bones, cut them into slices and send them back to the container. After the introduction of all the ingredients, stir, salt and pepper to taste, cover the pan with a lid and cook for another 5 minutes.
4. Turn it off. Attention: borscht should brew for at least half an hour (in general, it will be more delicious tomorrow than just cooked). Now you know how to prepare a red borsch with beets: you can serve it to a table with sour cream, a black bread, garlic and a glass. Eating is easy! And this is not unfounded - and according to reviews of domestic!

How to cook cabbage with beets?

And finally one more recipe for using this root is cabbage in Guria. You need to take a cabbage head about 2 kilos, a couple of beetroots (or one big one), carrots two pieces, a garlic head, vinegar - a third of a glass, salt a spoon, and sugar a third of a glass. Still need lean oil - half a glass or a little less.

Fork cabbage shred, and the vegetables rub large. Cut the garlic finely. All ingredients are mixed in a saucepan. For the marinade, boil two glasses of water, add salt with sugar, vinegar and lean oil. We remove the marinade from the fire and fill them with vegetables. After an hour, a delicious snack is ready. According to numerous reviews of guests, just what you need for vodka! Bon appetit everyone!