Beetroot pie recipe is simple. Chocolate beetroot pie. Delicious beetroot recipes: snacks

Beetroot ice cream

To work you will need the following ingredients:

• eggs (yolk only) – 8 pcs.;
• sugar – 150 g;
• cream – 500 ml;
• beets – 1.15 kg;
• vegetable oil – 0.2 l;
• milk – 500 ml;
• flour – 40 g.

Cooking method:

Squeeze juice from peeled beets (1 kg). Boil it until the amount of liquid is reduced by three. The result will be something like syrup. Bring the cake with milk and cream separately to a boil. After cooling, strain. Heat this mass again and add the yolks, previously beaten with sugar. Add beet syrup here and mix. Place in the refrigerator overnight. In the morning, beat the mixture well. Coarsely grate the remaining beets, bread in flour and fry in oil. Before serving, decorate the finished ice cream with beet chips.

Recipe for Sweet Beet Pie:

Grind the walnuts into fine crumbs.

Peel the raw beets and grate them on a fine grater.

Separate the yolks from the whites. Beat the yolks with sugar until light and thick. First add the beaten yolks to the bowl with the beets and mix gently.

Next, mix the nuts,

Then flour with baking powder, cocoa. Mix everything well

Beat the egg whites with a pinch of salt until soft peaks form and carefully fold into the beetroot batter.

Grease the pan with oil, sprinkle with flour, place the dough and bake at 180* for 1 hour.

Check readiness with a toothpick. Cool on a wire rack. Decorate the cooled cake with glaze. I whipped the cream with powdered sugar. Place in the refrigerator overnight.

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Pie “Beets in chocolate”

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Beetroot with prunes

For this dessert you will need:

• water – 1 l;
• olive oil – 50-60 g;
• sugar – 50-75 g;
• salt – 5 g;
• sour cream – 50 g;
• prunes – 300 g;
• beets – 1 kg;
• raisins – ½ cup;
• citric acid – 3 g;
• lemon zest - to taste.

Cooking method:

Peel the beets, finely chop and cook for 30 minutes. Add lemon, salt, sugar, zest, and then prunes and cook for another half hour. Add raisins, add oil and simmer for 4 minutes, then cool. Before serving, pour sour cream over the dessert and sprinkle with sugar (you can use powder).

Beetroot-curd dessert with dried fruits

List of ingredients:

• boiled beets – 300 g;
• dried apricots – 30 g;
• cottage cheese – 50 g;
• sour cream – 50 g;
• sugar (or powder) – 30 g.

Preparing the dessert is very simple:

Carefully peel the beets, and then make holes in each root vegetable. You will get original cups. Chop prunes and dried apricots, add sugar and cottage cheese and mix. Fill beetroot cups with the prepared mixture. Place them on a baking sheet and place them in the oven, preheated to 180 degrees, for 20 minutes. Beat some of the sour cream with sugar. Pour the prepared cream over the cooled dessert.

Preparation

Wash the beets, cover with cold water and place on the stove to cook. In 40-50 minutes the vegetable will be ready. Place it in ice water so that the peel can be peeled off with a gentle movement of your hand.

There is another way to prepare beets. Wash the root vegetables, peel and chop into large pieces. Place them in a microwave-safe bowl, add half a glass of water and microwave. Please note: the container must have a lid. At maximum power, the beets will be ready in 10 minutes.

Puree the boiled beets using a blender. Then pour in almost a glass of sunflower oil (refined) and mix well with a whisk. Sunflower oil can be replaced with any other vegetable oil.

In a separate bowl, mix one and a half cups of flour, two heaped tablespoons of cocoa powder, a packet of baking powder and a tablespoon of semolina.

Mix the dry ingredients well to make the dough easier to knead. The flour must first be sifted through a sieve.

Carefully sort a handful of walnuts, removing pieces of partitions and shell fragments. Chop the nuts. Wash, dry and chop the raisins if they are large.

Mix three chicken eggs and a glass of sugar and beat well with a mixer.

In a large bowl, combine the four groups of ingredients: pureed beets, flour, raisins with walnuts and beaten eggs.

Knead the dough. Its consistency is normal, the smell is almost pure chocolate, but the color is surprising - the strong beets overpower even the dark chocolate dough.

Grease a baking dish with sunflower oil and transfer the finished dough into it. Preheat the oven to 180 degrees and bake the chocolate pie with beets. After 50 minutes, you can check it for readiness using a wooden toothpick.

The top of the pie can be decorated with boiled condensed milk or jam, sprinkled with powdered sugar.

Read also:  How to pickle parsley in a jar for the winter

Very original and unusual beet pie with aromatic spices

Compound:

500 gr.
young beets 3 fresh chicken eggs 4 tbsp. honey 100 gr. wheat flour 100 ml. vegetable oil 0.5 tsp. cinnamon zest of half a lemon 0.5 tsp. soda juice of half a lemon vanilla cream
300 gr. sour cream zest of half a lemon vanillin

Preparation:

To prepare the pie, boil the beets until fully cooked. Cool the boiled beets, peel and grate on a coarse grater. Add honey, cinnamon and lemon zest to the beets. Mix well and add vegetable oil, egg yolks and flour to the cup. To stir thoroughly. Quench the baking soda with lemon juice and pour into the dough. Beat the egg whites with a pinch of salt until fluffy and add to the dough. Gently fold the whites into the dough and transfer it to a springform pan. Place the mold in the oven, preheated to 190 degrees. Bake the pie for 30-40 minutes (depend on the power and type of your oven). The pie should be baked completely, it is convenient to check the readiness with a wooden skewer. Carefully insert the skewer into the center of the pie and immediately pull it out; if the skewer is dry, the pie is ready. You can prepare sour cream for the pie; it will only take a few minutes to prepare. Mix thick sour cream with lemon zest and vanilla and let stand for a little, literally 10-15 minutes. When the cake has cooled slightly, carefully remove the pan.
,

Step 1: Prepare the walnuts.

Pour the walnuts into the blender bowl and grind at high speed for 1-2 minutes
. We try to chop the component as finely as possible.

Step 2: Prepare the flour mixture.

Pour flour, baking powder, and cocoa powder into a sieve and, stirring everything with a tablespoon, sift into a small bowl.

Step 3: prepare the beets.

We thoroughly wash the beets under running water and peel them using a knife. Place the component on a cutting board and cut into 2-4 parts
. Then we chop each of them using a fine grater directly into a free small bowl and leave it aside for a while.

Step 4: prepare the eggs.

Using a knife, break the shells of the eggs, and pour the yolks and whites into two clean bowls.

Step 5: Prepare the egg yolks.

Pour sugar into a bowl with yolks and beat everything until light and thick using a mixer. Attention:
mix the components at medium speed so that the mass does not splash in different directions.

Step 6: Prepare the egg whites.

Pour a pinch of salt into a bowl with egg whites and, using a mixer, beat everything at medium speed until soft peaks form.

Step 7: preparing the beetroot pie - the first stage.

In a medium bowl, add the chopped beets, ground nuts, and flour mixture one at a time. Using a tablespoon, mix everything thoroughly until smooth. At the end, add the whipped whites in small portions and carefully combine everything using available equipment. That's it, the dough is ready! Grease the bottom and sides of the baking dish with a small piece of butter and sprinkle with flour. Using the same tablespoon, place the dough into a container. Immediately turn on the oven and preheat it to a temperature of 180°C
.
Then place the pan with the future pie on the middle level and bake for 1 hour
. After the allotted time has passed, turn off the oven and remove the container using oven mitts. Attention: the pie should be covered with a golden brown crust. Transfer it to the oven rack and leave to cool to room temperature. At the end, transfer the baked goods to a flat wide dish, wrap them in cling film and put them in the refrigerator overnight, or better yet, for a day.

Step 8: prepare the glaze.

Pour powdered sugar into a mixer bowl and pour in lemon juice. Beat the ingredients on turbo mode until a thick mass is formed. Attention:
this action must be performed
5-7 minutes
before we take the pie out of the refrigerator and serve it to the dessert table.

Step 9: preparing the beetroot pie - the second stage.

Take the cake out of the refrigerator and pour the glaze over it. Attention:
if desired, the baked goods can be decorated with walnuts. Using a knife, cut the dish into portioned pieces and serve to the dessert table along with tea or coffee. Enjoy your meal!

To prepare a delicious pie, it is best to use homemade eggs and high-grade flour, finely ground and a trusted brand;

The pie will turn out very sweet if you add young beets to it. It usually comes in a bright scarlet color and is small in size. Attention: try not to use large beets, as they are considered fodder, so they are not as tasty;

Before serving, the baked goods can be decorated not only with nuts, but also with chocolate or coconut shavings; pieces of fruit or berries are also perfect for this.

Beetroot smoothie

Product set:

• beets – 2 pcs.;
• honey - to taste;
• milk – 1 glass;
• banana – 1 pc.;
• vanilla and chia seeds (can be replaced with mint).

Cooking technology:

Place all ingredients into a blender and mix thoroughly. For better whipping, you can add a few pieces of ice.

Beetroot cookies with chocolate

List of components:

• beets (fresh) – 140 g;
• coconut oil – 5 g;
• flour – 80 g;
• chocolate – 40 g;
• baking powder – 5 g;
• maple syrup – 15 ml.

Step-by-step instruction:

Place the beets in boiling water and cook for half an hour. Then cool the root vegetables, peel them, chop them randomly and puree them in a blender. Add butter and syrup and stir. Next, add flour with baking powder and knead into a homogeneous dough. Add chocolate pieces to it. Place the dough on a baking sheet covered with parchment and bake in the oven for a quarter of an hour at 180 degrees.

Any of the desserts described is worth trying.

Many young mothers are surprised when, after giving birth, doctors often prescribe them to drink a glass of beet juice three times a day instead of new-fangled medications. However, they would not be so surprised if they knew that after such a large loss of blood, beets, like no other product, will help restore hemoglobin in the body.

This vegetable was known in ancient times; it was especially popular in Ancient Rome; by the way, not only the fruit itself was eaten there, but its leaves were also used, often pre-soaked in wine.

It came to the territory of Rus' in the tenth century, and immediately became a favorite here. People immediately noticed its beneficial properties and began to use it not only as an edible product, but also as a medicinal product. So they found out that beets lower blood pressure, lower the level of bad cholesterol in the blood, and are also very useful for liver diseases.

Useful properties of beets.

It will strengthen the walls of your capillaries, have an antispasmodic, sedative effect, and help with heart failure. It will also help with sclerosis and generally has a good effect on the cardiovascular system.

Its fruits contain a lot of substances (namely copper and iron) that promote hematopoiesis, which is successfully used for such diseases as anemia. It is also very effective if you have a loss of strength or your body is exhausted. In this case, triple application of beetroot juice before meals will help solve all your problems associated with these ailments.

Few people know that beets (by the way, like cabbage and carrots) can heal wounds and relieve inflammation. To do this, just apply beets crushed into porridge to the sore spot. So it can cure an ulcer or tumor, relieve toothache and even cure a disease such as scurvy.

Beetroot juice is taken as a mild laxative for vitamin deficiency and gastrointestinal diseases. Even with a runny nose, you can drop its juice into your nose.

They say that drinking half a glass of its juice three to four times daily can alleviate or completely cure cancer.

Well, now you can start cooking recipes with beets.

Salad with beets and carrots.

Salads using beets are very popular here. Here is one of these salads - called “Beet Fairy Tale”. For this you will need one carrot, one beet, small seedless grapes, garlic, walnuts, cheese, mayonnaise and salt. Then we do everything simply - first lay the carrots in layers (first grate them on a medium grater) mixed with grapes (by the way, you can use raisins instead, just steam them first). Next, add grated cheese mixed with pressed garlic and mayonnaise. And the last layer is boiled and grated beets mixed with mayonnaise and finely chopped walnuts. You can put the walnut on top, rather than mixed with the beets. It turns out very beautiful and very tasty, the main thing here is not to overdo it with garlic and not to skimp on the nuts. Another important point is that the nuts should be chopped or chopped, and not ground in a blender.

Delicious beetroot recipes: snacks

Snack dishes can include either baked or boiled beets, or raw ones. And if a fresh vegetable is ideal for healthy snacks, with maximum preservation of benefits, then the boiled version is most suitable for holiday mayonnaise salads. But no matter what recipe we choose, beetroot salad always turns out delicious

Salad "Nezhenka"

Ingredients

• Selected chicken eggs - 5 eggs;
• Ground black pepper – 1/3 tsp;
• Salt - to taste
• Potatoes – 6 medium tubers;
• Carrots – 0.5 kg;
• Burak – 3 root vegetables;
• Parsley leaves – 50 g;
• Mayonnaise – 300 g;

Preparing a salad with boiled beets

1. Boil the eggs hard for 10-15 minutes, then cool in cold water and grate.
2. Do not wash the beets, carrots and potatoes from dirt, boil until tender and after cooling, peel off the skins. Chop each root vegetable coarsely on a grater. In separate bowls, mix each ingredient with mayonnaise, and add salt and pepper to taste.
3. We lay out the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as decoration.

"Peruvian" salad

A bright and very tasty appetizer will become the most original dish of any feast.

Products

• Carrots – 125 g;
• Burak – 150 g;
• Potatoes – 2 tubers;
• Frozen corn – 220 g;
• Leek hand – 150 g;
• Sunflower oil – 1 glass;
• Table vinegar 9% - ½ tsp.
• Dill greens - 40 g
• Extra salt - to taste;

How to make beet salad

1. Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
2. Chop the leek into thin rings, finely chop the greens, and boil the corn for 20 minutes in salted water, then drain in a colander.
3. Mix all the ingredients in a common container and season the salad with a dressing of sunflower oil, vinegar and salt.

Korean beets

Ingredients

• Beetroot – ½ kg;
• Dry garlic – 1 tsp;
• Ground hot red pepper – ½ tsp;
• Ground cilantro seeds – ½ tsp;
• Refined sunflower oil – 1/3 tbsp.;
• Vinegar 9% - 4.5 tbsp;
• Rock salt - to taste.

Cooking beets in Korean

1. Grate raw peeled beets into long strips using a Korean salad grater and mix with dry garlic, vinegar and salt.
2. Place the container with the aromatic beetroot in a water bath and slowly heat it for half an hour so that all the aromas penetrate the vegetable.
3. After the allotted time, remove the beets from the fire and anoint with pepper and coriander.
4. Then heat the oil in an enamel bowl, but do not bring it to a boil, and pour it into the salad.

Mix everything well, set the pressure and put the Korean beets in the refrigerator for a day.

Beetroot appetizer

Ingredients

• Burak – 300 g;
• Garlic – 5 cloves;
• Refined sunflower oil – 50 ml;
• Salt – 3 g;
• Any greens – 70 g;
• Black pepper powder -1/4 tsp;

Preparing snacks

1. Peel the baked beetroot and grate it.
2. We turn the garlic into a paste using a garlic press and mix with oil, salt and pepper.
3. Season the beets with garlic butter dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Beetroot garnish.

You can also prepare a beetroot side dish (this is not very common here, but it’s still very tasty). For it you need to take one large beet, medium-sized carrot, one onion, a couple of tablespoons of ketchup, add salt and black pepper to taste, a bunch of herbs (to your taste), a couple of cloves of garlic, vegetable oil (for frying). Let's start cooking - finely chop the onion and fry it until golden brown in a preheated frying pan with oil. Add carrots to it and fry further. Then add grated beets. Take half a glass of water, add salt, pepper and ketchup, mix well and add to the pan, begin to simmer under the lid, stirring occasionally. Once cooked, sprinkle with finely chopped herbs and add garlic passed through a press. Our side dish is ready.

Pies with beets

Ingredients:

• Beetroot - 100-150 grams;
• Cheese cheese - 20 grams;
• Sugar - 1 teaspoon;
• Butter - 1 tbsp. spoon;
• Flour - 1.5-2 glasses;
• Potatoes - 1 piece;
• Carrots - 1 piece;
• Kefir - 3 tbsp. spoons;
• Egg - 1 piece;
• Vegetable oil - 3 tbsp. spoons;
• Garlic - 1-2 cloves;
• Salt, spices - To taste.

How to cook “Pies with beets”

Boil the beets in salted water, peel and grate and place in a frying pan. Add butter, salt and sugar there. When the sugar is completely dissolved, remove the pan from the heat. Grind the cheese with your hands or a fork and add to the beets. Boil potatoes and carrots. Grate the vegetables, beat in the egg and mix. Add kefir, vegetable oil, flour, salt, sugar and soda to the vegetables with the egg. Knead into a homogeneous dough. Divide the resulting dough into 8-10 parts, spread each of them into a flat cake 0.5 cm thick. Place the beetroot filling in the middle of the flat cake, pinch the edges, forming a pie. Fry the pies in a frying pan heated with oil until cooked on both sides.

Beetroot dessert.

For dessert, I suggest making beetroot sponge cake with cocoa. We will need 180 grams of flour (approximately one incomplete glass), four eggs, 200 grams of sugar, 100 grams of beets (pre-grate them on a fine grater), 75 grams of butter, two teaspoons of baking powder, two tablespoons of cocoa powder. Let's start cooking. Using a blender or mixer, beat the eggs and sugar thoroughly. Add softened butter and grated raw beets. Mix thoroughly. The next ingredients for the additive are baking powder, cocoa, and then flour. Mix well. It will turn out like regular sour cream, don’t be alarmed. You need to pour it into a greased form and place it in a preheated oven at medium temperature.

Orange beets.

You can also make orange beets. To do this, take half a kilo of canned beets, a tablespoon of corn beets, 120 milliliters of orange juice, two tablespoons of honey, a teaspoon of orange zest, one nutmeg, a quarter of a teaspoon of figs and 300 grams of canned tangerines. Place flour in a glass baking dish, add orange and beet juice, as well as other products (only without beets). Mix all the ingredients thoroughly and place in a preheated oven for about four minutes (it should thicken a little). Stir a couple of times, then add the beets themselves. Put it back in the oven for the same amount of time, take it out, stir once and add the canned tangerines. Leave it like this for a few minutes, and then you can serve it.

Step by step

1. On baking paper, roll out the finished unleavened shortbread dough into a layer 30 cm in diameter. Well, or cooked with your own hands - as you like.
2. Take a baking dish and place the dough in it directly on baking paper. We form beautiful sides and pierce the dough with a fork in several places.
3. Sprinkle the dough with almond crumbs. This is not done for the sake of taste - it’s just that the almond crumbs will absorb the beet juice that will be released during baking.
4. Coarsely grate the cheese.
5. Using the same grater, grate the beets and mix with cheese.
6. Spread the cheese and beetroot filling onto the dough. There is no need to compact it too tightly; let the filling remain loose.
7. In another bowl, mix cottage cheese, milk and yolks.
8. Add separately whipped egg whites. Add salt and dry herbs to taste.
9. Pour the resulting mass into our pie filling. Place the pie in the oven, preheated to 220 degrees, and bake for 30-35 minutes.
10. Remove the finished pie from the oven, remove it from the mold and cool slightly.
11. Serve warm. Bon appetit!

Beetroot pie filling.

You can also use beets as a pie filling. To do this, you need to boil it and pass it through a meat grinder, boil it separately or steam the prunes (separate them from the seeds), pass them through a meat grinder, add a little sugar (decide how much). Now our filling is ready. It is most suitable for products made from yeast dough. When the beets are cooked, do not forget that the water in which they are cooked should not be salted.

Previous articles on the topic “Recipes with beets: salad with carrots, side dish, dessert, pie filling. Beneficial features.":

Ossetian pie with beet tops: recipe

We begin preparing the pie by preparing the dough from the above ingredients. Let it sit and increase in volume. Next, sift the flour into a large bowl (you only need to take very high-quality flour) and make a depression in it, pour a little salt into it, break the egg, add vegetable oil and melted margarine. We also add half a liter of warm whey and knead the soft dough.

There are no special secrets in preparing Ossetian pies; the dough just needs to be kneaded gently, then the baked goods will be airy. You can also use regular yeast dough for cooking. When it is already mixed, put it in a bowl greased with vegetable oil, cover with a towel and let it rise several times. If the dough has been prepared correctly, it will certainly try to escape from the bowl.

Meanwhile, let's prepare the filling. The beet tops for the pie must be young. It must be washed, dried, stems removed and finely chopped. Next, add chopped dill and green onions. Grate and place it in the greens mixture, adding sour cream and butter. Gently mix the resulting filling, add salt and pepper. You will certainly end up with excess liquid from the cheese in the dish. It must be drained by tilting the basin. The filling will already be incredibly juicy, so you can pour off any excess so that the pie does not drip.

The finished mixture of greens and cheese must be divided into three equal parts and each rolled into a ball. You need to do the same with the finished dough. Each ball of dough should have a slightly larger volume than the filling. Now you can start shaping the pie itself. To do this, press each part of the dough a little on top with your hands, and then put the prepared mass into the recess. Next, we pull the dough up, forming a bag, and pinch it. The filling should be completely inside. The more of it, the tastier Ossetian pies with tops turn out. Next, they need to be turned over with the tucks down and allowed to brew for another ten minutes. After time has passed, the baked goods must be turned over again and begin to carefully distribute the filling to the edges. Gradually the cake will increase in diameter. After this, it can be transferred to a greased baking sheet. Ossetian pie with beet tops (photos are given in the article) has a very wet filling, so it may leak during the baking process, but there is nothing to worry about.

Place the baking tray with baked goods only in a preheated oven. After seven or eight minutes, shake the baking sheet. This is done so that the baked goods do not burn. The pie is cooked until golden brown. The finished baked goods are transferred to a flat plate and generously greased with melted butter, after which they are covered with a basin and allowed to soak thoroughly. The Ossetian pie with beet tops and cheese is ready.

To make good pies, you need to remember some nuances:

1. Pies need to be made quickly enough and immediately put into the oven, since they tend to leak.
2. A manifestation of the highest skill is considered to be such baked goods, the dough of which is very thin and there is a lot of filling inside. Getting a pie like this isn't that difficult once you develop some skills in making it.
3. Ready-made baked goods are perfectly preserved in the refrigerator (up to a week or more). In this case, it is better to cover the pie with a towel.
4. Baked goods can be heated in a frying pan, in the oven or in the microwave. If you do this on the stove, then sprinkle the pie lightly with water and cover with a lid, and then heat over low heat. This simple method will keep your baked goods soft.