Recipes with beets with photos are on the website for those who want to immediately see the finished dish. In beet recipes, such as appetizers or salads, the root vegetables are first boiled or baked. It is believed that dishes with baked beets are tastier. The tops and roots of beets are equally good. Tasty and healthy tops are prepared from young tops. Borscht is made from ripe root vegetables. Beets are added to salads, and not only to vinaigrettes and herring under a fur coat. It is worth remembering that if the recipe calls for boiled beets, then it is better not to boil the root vegetables, but to bake them: rinse, brush with vegetable oil, wrap in foil and place in a hot oven for 20-60 minutes. Baking time depends on the size of the beets. Young beets are stuffed, stewed and fried in a frying pan, cutlets are prepared from it, and chicken and duck are stuffed with it.

A recipe for a light salad of baked vegetables with the addition of salty cheese can be served as a side dish for meat or fish. For salad dressing, mix vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. Such a sauce

chapter: Vegetable salads

Herring under a fur coat is prepared according to a variety of recipes, each time coming up with new design options. For example, herring can be served not only under a fur coat, but also with rubies. Moreover, the ruby ​​coat is quite edible, because it is prepared from salted

chapter: Layered salads

A recipe for lentil salad with beets can be an alternative to the traditional vinaigrette. In general, this Lenten salad can be prepared at any time of the year, but in my opinion it is especially good for winter. I used balsamic vinegar for the salad dressing.

chapter: Lentil salads

To prepare liver cake, chicken liver is passed through a meat grinder, mixed with eggs and a small amount of flour. It is easy to bake cakes from this “dough” that do not stick to the pan at all. When the liver cakes have cooled, fold them

chapter: Liver cakes

Usually jam or sauces are made from feijoa, but we suggest making a light salad with the addition of baked beets and walnuts. For spiciness, you can add sweet salad onions and season with balsamic vinegar. Salad dressing oil is suitable l

chapter: Beet salads

If you have a bread machine, then you can easily bake unusual rye sourdough bread with beets using this recipe. Not only will it be healthy, tasty, but also beautiful. Bread with beets can also be baked with regular yeast. In this with

chapter: Bread machine recipes

To cook turkey legs in the oven, you will need a roasting bag. The meat will be baked in it along with vegetables. Thanks to the abundance of beets, the vegetable side dish turns out bright. Everything regarding the proportions of vegetables in the recipe, select them according to your own

chapter: Turkey dishes

Recipes for snacks for shortcrust pastry tartlets with vegetable filling. Bright boiled beets, walnuts, garlic, mayonnaise and pomegranate seeds are perfect for the filling, which add juiciness and sweet notes to the dish. To add cheese to the appetizer

chapter: Tartlets

Borscht is cooked according to hundreds of different recipes. For example, borscht with dumplings is prepared like regular borscht with cabbage and beetroot-tomato dressing, but dumplings are added at the end of cooking. Of course, ideally, homemade dumplings are made for such a soup. But if so far

chapter: Ukrainian food

Grated table horseradish gives a piquant pungency, and sour cream softens the taste of horseradish. Fresh dill adds flavor. In general, the beetroot salad prepared according to this recipe turned out to be very satisfying due to the cheese and eggs. By the way, cooking beets has its own challenges.

chapter: Vegetable salads

You can make several snacks from a pack of crackers at once, changing the fillings to suit your taste. In this recipe, slightly sweet beets (boiled or baked) are complemented with sautéed onions and a slice of brie. This whole composition is laid on a saltine cracker

chapter: Snacks on crackers

This appetizer roll recipe is another nod to the traditional holiday salad, herring under a fur coat. We thought that it would be nice to make delicious sandwiches or something like that with the taste of fish salad, and as a result we started a “sele

chapter: Lavash rolls

Verrines are a type of layered salads that are collected in transparent bowls or small salad bowls. This recipe makes it easy to prepare verrines with lightly salted or smoked fish (salmon, salmon, etc.). Delicate, fragrant and very beautiful

chapter: Verrines

Stuffed eggs can be prepared with any filling of your choice. That recipe describes how to prepare the “herring under a fur coat” filling, or rather its simplified version. The result is a snack cream from a mixture of grated boiled beets and salted fillet

chapter: Stuffed eggs

The recipe for layered salad of beets, seaweed and sprat is distinguished by its original taste and ease of preparation. The recipe specifies dry seaweed, which is more convenient and easier to replace with ready-made canned one. This salad turns out pretty cal

chapter: Beet salads

Another unusual version of the usual vinaigrette. This time, in addition to the usual set of vegetables for this salad, I added canned fish to the vinaigrette recipe. With mustard dressing it turned out very appetizing.

chapter: Canned tuna salads

We offer an unusual way to decorate puff salad. You can choose the salad recipe according to your taste. Ours is vegetable with pickled mushrooms. The last layer is decorated with cut pancake rolls, which are colored with a delicious dye - beets.

chapter: Layered salads

Beet salad will appeal to all lovers of simple, original recipes, when ordinary products discover their taste in a new way. Usually for vegetable salads it is enough to prepare an unusual dressing. Here the main role is played by the spice - cumin. Before adding

chapter: Vegetable salads

Rich ruby-colored borscht can be prepared not only with fresh cabbage, but also with sauerkraut. Of course, the taste of the soup will differ from the traditional one, but this borscht recipe has the right to be. If the cabbage is too sour, before adding it to the pan,

I would like to tell you about beet dishes, you will find recipes for quickly and deliciously prepared food from this burgundy vegetable in today’s article.

Don’t think I won’t talk about simple salads, such as vinaigrette, or write a million recipes for making borscht with beets and cabbage. Kholodniki with kefir is also fading into the background, we will have time to talk about this later. Today I’ll share a couple of recipes that I really like, which you can cook and feed all seven, without compromising the family budget, but also the hostess’s time.

Recipes for delicious and simple, quick dishes with beets

Let's get started. All recipes are family recipes and serve approximately 4-6 servings.

Cabbage stewed with beets

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

The beets can be pre-baked or boiled until tender. Grate or cut into thin cubes. Place in a frying pan with vegetable oil, add the onion and fry these two vegetables a little.

In another frying pan you need to fry the shredded cabbage; by the way, it will be very tasty if some of the cabbage is not fresh, but pickled.

When the cabbage is fried, add onions and beets, grated carrots, chopped tomatoes, 2-3 pieces, or a few tablespoons of tomato sauce, 100 milliliters of water, mix everything, cover, simmer until the cabbage is ready. Don't forget to stir periodically. The cabbage will be stewed for 20-40 minutes.

This dish can be prepared not only in a frying pan. A multicooker will also cope with the task perfectly.

Beets stewed in sour cream

The 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, place in a frying pan with vegetable oil, fry a little, then add the burgundy vegetable, fry together for 8-10 minutes. Salt and add your favorite spices to taste. Pour in sour cream. Stir, cover and simmer for another 10-15 minutes.

Before serving, sprinkle with seasonal chopped herbs.

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

Here is one of them:

Georgian marinated cabbage with beets

• Cabbage – 2 kg;
• Beets – 2 pcs;
• Carrots – 2 pcs;
• Garlic – 1 goal;

For the marinade:

Chop the cabbage, grate the beets, grate the carrots, and chop the garlic. Mix everything, place in a saucepan or bowl,

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

Beet cutlets with semolina

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

Well, I think I should try to cook this culinary miracle for myself. But I didn’t know how to cook beet cutlets, so I had to turn to a cookbook. Here's the recipe I found:

• Beets – 2 pcs (500 g)
• Salt - to taste;
• Semolina – 2-3 tbsp. lodge;
• Breadcrumbs – 3-4 tbsp. lodge;
• Vegetable oil.

The main ingredient of the dish is beets, wash them from soil and dirt, boil until tender, cool, and peel.

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

Let the mixture cool slightly, form into 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 so that you can eat it at once. This recipe is designed for 4-6 people to eat the cutlets.

This second dish is perfect for people who watch their figure, vegetarians or those who fast, and 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 follow the recipe, the cutlets will be satisfying and high in calories.

Fish stewed with beets

• Fish – 0.5 kg;
• Beetroot - 1 piece;
• Carrot - 1 piece;
• Onion – 1 piece;
• Tomato sauce – 2-3 tbsp. lie

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

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

Remove from heat and serve.

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

I prepared this dish for a birthday; there were a lot of guests, relatives and neighbors. The ages of the people present also varied. I didn’t cook this particular dish a lot, 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 a different fish dish, and regretted it. Everyone wanted to see this particular stewed fish with vegetables on my holiday table.

Stewed beets with rice

This is a beet dish, the recipe of which can be classified as quick and tasty, and most importantly unusual, these are not those simple dishes from this vegetable that you are already tired of. It can be eaten as a separate dish or used as a side dish for meat or fish.

• Beets – 2 pcs;
• Rice – 150 gr;
• Onion – 1 piece;
• Garlic – 1-2 teeth.
• Salt;
• Spices;
• Tomato sauce – 2-3 cups. Lodge
• Water – 400 ml.
• Vegetable oil.

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

Another piece of news, beetroot dishes, quick and easy recipes that I suggested to you to prepare do not end there, because you have not yet prepared baked goods with this wonderful and vitamin-rich root vegetable. When I found out about this, I was very happy and started experimenting; there are many recipes for such baking, I won’t write them all. Just giving you some tips and ideas. To the dough, to the liquid ingredients, you can add boiled and grated red beets or chopped red beets.

Beetroot cupcake

• Beetroot - 1 piece;
• Kefir – 1 tbsp;
• Eggs – 2 pcs;
• Sugar – 1 tbsp;
• Soda – 1 tsp;
• Cocoa powder - 2 tbsp. lodge;
• Flour – 2 tbsp.

Boil the beets until tender, puree them using a blender; if you don’t have a blender, don’t worry, grate the root vegetable on a very fine grater. Add kefir, soda, mix. Beat the eggs with sugar, add to the dough, add flour and cocoa and knead the dough, the dough should have the consistency of pancakes. Bake at 180 degrees for 30-40 minutes.

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

Not only cupcakes, even red velvet cake is made with beets.

An unusual result is that if you add beet puree to yeast dough, the bread or buns will turn out to be a pleasant raspberry color.

Korean beetroot recipe

Oh, these lovers of Korean cuisine, they can’t think of anything: cucumbers, pumpkin, zucchini, carrots, Korean cabbage. All these dishes are very tasty, unique in taste, I recommend trying to cook each of them.

Now I’ll tell you how to cook beets in Korean; 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, maybe you’ll like it and change your impression.

Some culinary sources recommend using raw or semi-annual vegetables for this salad. They can be used raw only when they are young, juicy root vegetables, recently picked from the garden, then the salad will be juicy, tasty, and full of vitamins. But still, not everyone will like it.

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

Peel, grate on a Korean carrot grater, you can also cut into cubes.

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

Grate the garlic (you can squeeze it through a press), put it in a heap on the vegetable, add coriander, ground black pepper (or use a ready-made spice mixture for Korean dishes). If you don’t like it spicy, don’t add hot pepper, it’s better to add another clove of garlic.

Heat the oil in a frying pan, pour hot vegetable oil over the spices and garlic, stir quickly, press the resulting mass, cover the bowl with a lid or bag, and place in the refrigerator for at least 2-4 hours. Done, you can serve. Pairs perfectly with meat dishes, for example: fried meat, cutlets, stewed pork ribs, fried chicken. Delicious.

I almost forgot to write that boiled, grated beets, if you add garlic, raisins, grated processed cheese, and a little mayonnaise. This will turn out to be a non-sweet filling for pancakes; grease the finished pancakes. Cut into pieces, use as a snack for a picnic, at work, outdoors on the road. You can also decorate it beautifully and serve it on a holiday table.

Last year, I prepared these pancakes with an unusual filling for Maslenitsa, and the guests liked them.

That seems to be all. This is how you can diversify your family menu by preparing beet dishes, recipes that are delicious and simple, you already know, culinary success.

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), a large supply of 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, in the development of bones and teeth. That is why this vegetable is useful 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.

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 to preparing delicious borscht 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 pour 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, you can eat it cold in the summer 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. The result is a festive salad that is convenient to eat by placing one of these beetroot balls 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 made it like this in a mold, it turned out to be a festive version 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!