How to cook stewed beets in a frying pan. Stewed beets

Beetroot in its own juice

A quick and simple recipe for stewed beets, so to speak, “from the wheels.” You can use it when there is little time to cook, but you want to add something to the family dinner.

Ingredients

Medium-sized beets – 4-5 pcs.;
Fresh tomato – 1 pc.;
Sunflower oil – 2-3 tablespoons. l.;
Small bulbs - 2 pcs.;
Garlic – 1 large clove;
Pepper mixture – 1/3 teaspoon. l.;
Salt – 1/3 teaspoon l.

Preparation

Naturally, you need to start with cleaning.
Now let's chop our beets. You can use a regular grater with large holes or one used to chop carrots for pickling in Korean.
Pour oil into a well-heated frying pan and throw in the peeled and chopped onion for sautéing.
We also peel the clove of garlic, finely chop it with a knife or on a grater and add it to the onion. Fry for just a couple of minutes. If you do this more, all their unique smell will go away.
Next is the turn of beets. We put it in the frying pan, and after it we send the diced tomato. By the way, in the absence of it, you can limit yourself to tomato paste. 1-2 tablespoons will be enough.
How long to stew the beets depends on the desired consistency. If, for example, we want to get a slightly crispy product, 10 minutes on low heat will be enough, but to get soft stewed beets, it will take a little more time, and another couple of minutes to let the dish brew without heat, but under the lid. Thus, it takes a total of 10-15 minutes to stew the beets.

The finished dish can be served hot or already cooled as a vegetable addition to fried or stewed meat.

This is one of the universal recipes that will come in handy on both fasting and regular days. These root vegetables are “friends” both in the garden and on the plate. There is nothing easier than preparing stewed beets along with carrots in such a simple way.

Ingredients

Salad beets – 0.5 kg;
Carrots – 200 g;
Large onion – 1 pc.;
Tomato (sauce or juice) - about half a glass;
Vegetable oil (olive or any other) – 3 tbsp. l.;
Salt and black pepper (ground) - 1/3 teaspoon each. l.

Preparation

We wash, clean, and grate our roots on a coarse grater.
Heat the oil in a frying pan and add the main ingredients. It takes 20 minutes to stew the beets and carrots under the lid. If you make the fire stronger, the total will be less.
About five minutes before we finish stewing our dish, we should add the onion. It can be cut into rings or half rings. At the same time, add the tomato.
If the vegetables lack moisture, you can add a spoon or two of water.
At the end, add some salt to our stewed beets and pepper.

Serve the dish prepared according to this simple recipe, garnished with sprigs of fresh parsley or dill.

* Cook's Advice

If our tomato is too sour, you can reduce the pungency of the taste with sugar. Add it to taste, just like pepper. As a result, we should get a pleasant taste with a slight sourness.

Ingredients

— 0.5 kg + —
— 0.5 kg + —
— 1 glass + —
- 2 tbsp. l. + —
- 1 tbsp. l. + —

Which provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days there will be in August-October; this vegetable grows especially well on fertile black soil. Beetroot is rich in vitamins, bioflavonoids and minerals, such as iodine, calcium, iron, magnesium, etc. Due to its pronounced medicinal properties, it is widely used in folk medicine, improves digestion and accelerates metabolic processes in the body, and also has a tonic and restorative effect. In addition, this root vegetable has a vasodilating, anti-sclerotic and soothing effect.

But, despite its usefulness, which can be purchased in stores and markets throughout the calendar year, it is used extremely rarely, mainly in soups, borscht and salads. One of the simplest, most delicious and healthy dishes made from this vegetable is stewed beets. It can be varied if desired, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, piquant with prunes.

Stewed beets: recipe

Ingredients: ripe sugar beets - 3 fruits, allspice - 1-2 peas, vinegar - 1 tbsp. spoon.

Additionally (to taste):

To obtain this you will need a head of garlic and one medium onion; for sweet and sour - tomato paste or sauce 2-3 tbsp. spoons; for spicy beets - two bunches of dill, parsley and cilantro; For a savory dish with prunes, use a handful of soaked pitted prunes.

Stewed beets in all variants can be served as a hot appetizer, as a side dish for meat dishes, as a main dish and as an addition to boiled potatoes.

Wash, peel and cut the root vegetable into slices, cubes or cubes (the cutting method depends on personal aesthetic preferences). Place the beets in a deep frying pan or saucepan with vegetable oil, stir, salt and pepper. Fry vegetables over moderate heat for five minutes, stirring constantly to avoid burning. Add 50-90 grams of water and simmer the beets (covered) over low heat for about 40-45 minutes. If the liquid has evaporated and the dish is not ready yet, you need to add more boiled water. Next, add ingredients depending on your wishes (garlic, tomato, herbs or prunes) and simmer spicy beets for 5-6 minutes, sour beets for a couple of minutes, spicy for 5-7 minutes, with prunes for 8-10 minutes.

Stewed beets are served either in their natural form or with cream or sour cream. Spicy, hot and sour versions can be used as a base for the And version can be decorated with pine or walnuts. You can vary this dish depending on your family's taste preferences.

Beets stewed in sour cream: recipe.

Ingredients: beets - 500 grams, carrots - 200 grams, onions - 1 piece, sour cream - 200 grams, vegetable oil (can be replaced with olive oil) and ketchup (tomato sauce) - 3 tbsp. spoons, ground black pepper, parsley, sugar, salt.

Wash, peel and cut the onion into half rings. Wash the beets and carrots thoroughly, peel and grate. Heat the oil in a deep frying pan or saucepan, add the beets and carrots, mix thoroughly and add a little hot water. Continue to simmer covered for 25-30 minutes with regular stirring. Add tomato and chopped onion, stir, salt and pepper, simmer for another 12-15 minutes. If necessary, you can add water, the main thing is that at the end of cooking this liquid has completely evaporated. Add sour cream and herbs, stir, simmer for another 5-7 minutes.

Stewed beets with sour cream can be served as a separate dish or with a side dish in the form of mashed potatoes, and the next day it can be served as a salad.

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

Every adult at least partially remembers the menu that the kindergarten offered him. Stewed beets were a mandatory dish on this menu.

Its taste was quite simple, but at the same time we loved it very much. Most often, beets were served with meat cutlets or buckwheat porridge. Prepare beets “like in kindergarten”

possible even after many years.

You will need:

beets
- 3 large root vegetables (be sure to thoroughly wash to remove dirt).
onion
- 1 large onion (onion 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 sunflower oil is best)

Stewed beets, a simple recipe
Preparation:

The washed beets must be boiled. If your beets are large, the cooking process may take a long time. In addition, the cooked beets will need to be cooled.
It will take you approximately an hour and a half to completely cook three large beets. You can check its readiness using a knife. If it gently enters the beets and is ready to pass through, the beets are ready.
Cool the cooked beets. While it cools, you can fry one finely chopped onion in a minimal amount of oil.
The cooled beets are grated on a coarse grater. The entire beet mass goes into the frying pan with the fried onions.
Turn the heat to moderate and start simmering. You need to add finely chopped garlic to the beets.
Even though the beets are already cooked, they need to simmer for about forty minutes until the juice has completely evaporated.
Try to stir the beet mass as often as possible so that it does not burn.
When serving, it is recommended to decorate the finished dish with fresh chopped herbs.

Recipe for preparing beets “like in a kindergarten”

Cooking steps:

If the traditional side dish for meat in the form of mashed potatoes has already set the teeth on edge, you can think about root vegetables for the sake of variety and economy. Stewed beets in sour cream sauce or “in company” with carrots will be most welcome, because preparing them is as easy as shelling pears, and incredibly delicious! You can put it on bread as caviar, or serve it as a separate dish, garnished with herbs, or as a filling for pies on fasting days.

A quick and simple recipe for stewed beets, so to speak, “from the wheels.” You can use it when there is little time to cook, but you want to add something to the family dinner.

Medium-sized beets – 4-5 pcs.;
Fresh tomato – 1 pc.;
Sunflower oil – 2-3 tablespoons. l.;
Small bulbs - 2 pcs.;
Garlic – 1 large clove;
Pepper mixture – 1/3 teaspoon. l.;
Salt – 1/3 teaspoon l.

Naturally, you need to start with cleaning.
Now let's chop our beets. You can use a regular grater with large holes or one used to chop carrots for pickling in Korean.
Pour oil into a well-heated frying pan and throw in the peeled and chopped onion for sautéing.
We also peel the clove of garlic, finely chop it with a knife or on a grater and add it to the onion. Fry for just a couple of minutes. If you do this more, all their unique smell will go away.
Next is the turn of beets. We put it in the frying pan, and after it we send the diced tomato. By the way, in the absence of it, you can limit yourself to tomato paste. 1-2 tablespoons will be enough.
How long to stew the beets depends on the desired consistency. If, for example, we want to get a slightly crispy product, 10 minutes on low heat will be enough, but to get soft stewed beets, it will take a little more time, and another couple of minutes to let the dish brew without heat, but under the lid. Thus, it takes a total of 10-15 minutes to stew the beets.

The finished dish can be served hot or already cooled as a vegetable addition to fried or stewed meat.

Salad beets – 0.5 kg;
Carrots – 200 g;
Large onion – 1 pc.;
Tomato (sauce or juice) - about half a glass;
Vegetable oil (olive or any other) – 3 tbsp. l.;
Salt and black pepper (ground) - 1/3 teaspoon each. l.

We wash, clean, and grate our roots on a coarse grater.
Heat the oil in a frying pan and add the main ingredients. It takes 20 minutes to stew the beets and carrots under the lid. If you make the fire stronger, the total will be less.
About five minutes before we finish stewing our dish, we should add the onion. It can be cut into rings or half rings. At the same time, add the tomato.
If the vegetables lack moisture, you can add a spoon or two of water.
At the end, add some salt to our stewed beets and pepper.

Serve the dish prepared according to this simple recipe, garnished with sprigs of fresh parsley or dill.

If our tomato is too sour, you can reduce the pungency of the taste with sugar. Add it to taste, just like pepper. As a result, we should get a pleasant taste with a slight sourness.

Beetroots – 0.5 kg + –
Milk – 0.5 kg + –
Richer sour cream – 1 cup + –
Unscented sunflower oil - 2 tbsp. l. + –
Wheat flour (any) - 1 tbsp. l. + –
Granulated sugar - 1 tbsp. l. + –
Parsley (celery) – bunch + –
Table vinegar (9%) - 1 tbsp. l. + –
Salt – 2 pinches + –

There is another rather interesting way to cook beets deliciously by stewing them - in sour cream.

Roots, wash greens, cut into small strips.
Before stewing vegetables, you need to heat the frying pan and pour oil into it.
We lay out the ingredients and cook them under the lid, not forgetting to stir. How much you need to cook, we look at the condition of the vegetables: as soon as they soften, add the frying.
It’s not difficult to make: fry the flour separately in vegetable oil until golden brown.
Add the fried flour to the vegetables and season with vinegar 5-10 minutes before the end of cooking.
Add sour cream at the same time, mix everything well, add salt and sweeten.

Ordinary beets stewed in this way would not be a shame to serve as a side dish to the main meat dish - it will become a real treat for gourmets and a decoration for the holiday table.

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 harmonizes perfectly with cereals, pasta, cutlets and fried meat.

You will need:

Beetroot –
1 piece (large root vegetable)
Garlic –
3 cloves (depending on size and spiciness, adjust the amount of garlic yourself).
Sour cream –
100 g (you can use sour cream of any fat content)
Green onions -
a few feathers for a beautiful presentation of the dish
Spices to taste

How to cook stewed beets in sour cream?
Preparation:

To prepare this dish, fresh beets are used, not boiled.
The beets are grated on a coarse grater and placed in a frying pan with a minimum amount of oil.
Simmer the beets for about 10 minutes over moderate heat. During this time, its moisture should evaporate almost completely.
The beets should be salted to taste, you can pepper them or add your favorite spice.
In a separate bowl, mix sour cream with crushed garlic.
The entire amount of sour cream is poured into the frying pan on top of the beets and mixed thoroughly.
It takes about 10 minutes to simmer the beets in sour cream over moderate heat. All this time it should be stirred.
Place the stewed beets in a serving bowl and sprinkle with chopped green onions.

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

Delicious dish: beets stewed in sour cream

Stewed beets, like in kindergarten recipe

March 15, 2020 Maria page » Main courses » Vegetable dishes 7768

Stewed beets are a popular dish for me every spring, firstly, because I need to quickly finish up the vegetable reserves in the basement, and secondly, in the spring I have a craving for a healthy lifestyle, and this is a terrible family thing (my regular readers know) .

My recipe for stewed beets is very simple, somewhat reminiscent of the recipe for beet caviar, only you don’t need a grater. Such beets are suitable hot as a side dish, and when cold they can completely replace a salad; in both cases, I personally find it very, very tasty.

The specified quantity of products is enough for three immodest servings.

Stewed beets like in kindergarten: recipe

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

Its taste was quite simple, but at the same time we loved it very much. Most often, beets were served with meat cutlets or buckwheat porridge. cook beets “like in kindergarten” many years later.

You will need:

beets - 3 large root vegetables (be sure to thoroughly wash to remove dirt).
onion - 1 large onion (onion 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 sunflower oil is best)

Stewed beets, a simple recipe

Preparation:

The washed beets must be boiled. If your beets are large, the cooking process may take a long time. In addition, the cooked beets will need to be cooled.
It will take you approximately an hour and a half to completely cook three large beets. You can check its readiness using a knife. If it gently enters the beets and is ready to pass through, the beets are ready.
Cool the cooked beets. While it cools, you can fry one finely chopped onion in a minimal amount of oil.
The cooled beets are grated on a coarse grater. The entire beet mass goes into the frying pan with the fried onions.
Turn the heat to moderate and start simmering. You need to add finely chopped garlic to the beets.
Even though the beets are already cooked, they need to simmer for about forty minutes until the juice has completely evaporated.
Try to stir the beet mass as often as possible so that it does not burn.
When serving, it is recommended to decorate the finished dish with fresh chopped herbs.

Recipe for preparing beets “like in a kindergarten”

How to stew beets in a frying pan in sour cream

Another simple and affordable recipe for making fried beets is with sour cream. To enhance the taste, you can use greens, carrots and bay leaves in addition to beets. This minimal set of ingredients allows you to quickly prepare a healthy dish for lunch, which is also very tasty and satisfying.

How to cook beets in sour cream in a frying pan

We peel, wash the vegetables, cut them into strips, and then put them in a frying pan.
Sprinkle the ingredients with herbs, pour a small amount of water over them, then add vegetable oil and vinegar.
Mix all the ingredients in the frying pan, then start stewing. Periodically look under the lid and stir the ingredients so that they do not burn. In general, it takes about 40-50 minutes to stew beets.
When the vegetables are cooked, add flour (pre-fried in oil), mix everything again, add sour cream, sugar, salt, and bay leaf to the dish. Simmer the beets with sour cream for another 5 minutes.

That's all - the beetroot appetizer is ready for lunch.

You can additionally sprinkle it with finely chopped herbs (any, at your discretion) and serve it hot/cold as a side dish to the dinner table.

https://www.youtube.com/watch?v=9U8KR_qxVWM

If you do not want to put sour cream in a beet dish, then instead you can use cream, ketchup, mustard, low-fat mayonnaise, milk, sour cream sauce and other dressings that suit your taste.

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 harmonizes perfectly with cereals, pasta, cutlets and fried meat.

You will need:

Beetroot – 1 piece (large root vegetable)
Garlic – 3 cloves (depending on size and spiciness, adjust the amount of garlic yourself).
Sour cream – 100 g (you can use sour cream of any fat content)
Green onions - a few feathers for a beautiful presentation of the dish
Spices to taste

How to cook stewed beets in sour cream?

Preparation:

To prepare this dish, fresh beets are used, not boiled.
The beets are grated on a coarse grater and placed in a frying pan with a minimum amount of oil.
Simmer the beets for about 10 minutes over moderate heat. During this time, its moisture should evaporate almost completely.
The beets should be salted to taste, you can pepper them or add your favorite spice.
In a separate bowl, mix sour cream with crushed garlic.
The entire amount of sour cream is poured into the frying pan on top of the beets and mixed thoroughly.
It takes about 10 minutes to simmer the beets in sour cream over moderate heat. All this time it should be stirred.
Place the stewed beets in a serving bowl and sprinkle with chopped green onions.

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

Delicious dish: beets stewed in sour cream

Stewed beets with carrots and onions: recipe

This recipe is a classic way to stew beets.

You will need:

Beets
– 1 piece (one large or two medium-sized root vegetables).
Carrots
– 1 piece (large size)
Onion
– 1 pc (medium or large size)
Oil
– for frying, vegetable (small amount).
Tomato juice
or tomato paste (juice - two spoons, paste - one).
Salt and favorite spices

Preparation:

Vegetables are peeled and washed thoroughly
The onion is finely chopped with a knife and sent to a frying pan, where it will be fried until golden brown.
Grate the carrots on a coarse grater, add them to the onions and fry for a few more minutes.
During this time, grate the beets on a coarse grater and add them to the rest of the vegetables.
The frying pan is covered with a lid. Vegetables should simmer over low heat for about forty minutes. It is advisable to stir the mass every ten minutes.
After twenty minutes of stewing, add tomato juice or paste, favorite spices and garlic if desired.
You can serve stewed beets with carrots, garnished with chopped fresh herbs.

Delicious recipe: stewed beets with carrots

Step-by-step preparation

Stewed beets with zucchini are cooked in a frying pan with the addition of rich sour cream. Therefore, the dish turns out to be quite filling and fatty, although it is made from vegetables. You will need young beets, especially in the summer it is convenient to cook from them. Young beets cook faster than old ones. Peel the skin from the beets; they are thin and easy to peel. The beets must be grated on a coarse grater. There is no need to grate on a fine grater, as the beets will boil in the pan.
Place the grated beets in a frying pan, add a little drinking water so that they do not burn to the bottom. Place on the fire and simmer under a closed lid over low heat.
Meanwhile, rinse the zucchini with water. Cut the zucchini into cubes on a cutting board. You can chop the zucchini into strips or cut it into random pieces.
Open the pan and add the chopped zucchini to the beets. Stir and cover with a lid, simmer for 5 minutes.
Meanwhile, peel the onions. Rinse the onion with water and cut into half rings.
Remove the lid from the pan and add the onion. Stir the vegetables and cover with a lid. Simmer for 7 minutes.
Peel the garlic cloves and cut into small pieces. Pour the garlic into the pan and stir.
Add table salt, dried basil and oregano, and ground black pepper. Mix the vegetables well with spices, you can also add red hot pepper.
Place rich sour cream in a frying pan, cover with a lid and put on fire. After 2 minutes, the sour cream will melt and you can mix all the ingredients. Simmer the zucchini and beets until soft, about 10 minutes.
At the end of cooking, add egg white to the total mass and mix well. Simmer for 2-3 minutes and turn off the heat. Protein can be added as desired, it also turns out very tasty.
Serve the stewed beets with zucchini warm, sprinkle with chopped dill or green onions on top. This dish is perfect as a side dish for fish, meat or chicken. You need to store it in the refrigerator; stewed beets are also very tasty when cold, especially on hot days. If you are going to cook everything from old beets, then first boil them until half cooked, and then simmer them in a frying pan.

How to bake whole beets in the microwave?

Microwave
– modern kitchen appliances that allow you to quickly prepare food.
Including “cooking” the beets. To do this, you will need the usual “heating” mode.

You should “cook” the beets in the microwave for ten to twenty minutes. The cooking time of the root vegetable depends only on its size: small and large.

How to cook beets in the microwave:

Wash the beets thoroughly to remove any dirt.
Remove any petiole that is too large.
Place the beets in a glass dish.
Turn on the “warm” mode for ten minutes.
Once cooked, pierce the beets with a knife to test for doneness. If the knife passes smoothly, the beets are ready. If not, set the “warm” mode for another ten minutes.
After cooking the beets, they should be cooled.

Cooking beets in the microwave

How to bake beets in foil in the oven?

If you don't have a microwave, you can use the oven. To prevent the beets from being fried, but baked, food foil is used.

Preparing beets:

Wash the root vegetable thoroughly to remove any dirt.
Cut off the thin tail and petiole from the tops.
Wrap the beets in one layer of foil so that there are no gaps.
Place the beets in the oven on a baking sheet or on a wire rack.
Preheat the oven to 160 degrees.
Place the beets in 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 “simmer” the beets for another half hour.
After this, check the readiness of the beets. If the vegetable is not yet soft, cook the beets for another fifteen minutes.

Cooking beets in foil in the oven

Fried beets with onions: recipe

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

You will need:

Beetroot
– 1 piece (large fruit or two medium-sized fruits)
Onions
– 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 oil).

Preparation:

The peeled onion should be chopped very finely and placed in a frying pan in vegetable oil. Fry the onion for about five minutes over low heat until it becomes transparent and golden.
The beets are washed from dirt and peeled
The beets should be grated on a coarse grater.
The beet mass goes into the frying pan with the onions
All vegetables are mixed, the pan is covered with a lid.
In this state, the beets should be stewed for about twenty minutes over low heat.
After twenty minutes, add your favorite spices and crushed garlic.
Simmer the beets for another fifteen minutes and serve, sprinkling them generously with chopped parsley.

Cooking beets and onions

Roasted beets: recipe with potatoes

A unique salad of beets and potatoes takes no longer to prepare than a regular one. The originality of this recipe is that we fry the 2 main ingredients of the dish - potatoes and beets - in a frying pan. Then we season the food with grated horseradish - and you can try it. As you can see, the salad is simple to prepare, but its taste is very unusual.

Ingredients

Potatoes – 3 pcs.;
Beetroot – 4 pcs.;
Salt - to taste;
Onion – 1 pc.;
Vinegar - to taste;
Horseradish (grated) – 2 tsp;
Sunflower oil - to taste.

How to fry beets with potatoes

We clean the beets, wash them and cut them into thin slices.
Simmer the root vegetable until tender (about 40-50 minutes).
Peel the potatoes, wash them, cut them into thin strips.
In a frying pan (separate from the beets), fry the potatoes in oil. Simmer it until done.
Finely chop the onion and fry it separately until translucent.
When the beets and potatoes are cooked, put them in one salad bowl, mix the products with grated horseradish, fried onions, then pour sunflower oil over the appetizer and add a little vinegar.

For those who don't like vinegar, you can use lemon juice as a substitute for salad dressing. It will add a slight sourness to the dish (not as pronounced and without a strong odor like vinegar), which will make it even more special.

You can prepare a salad with beets and potatoes not only from stewed root vegetables; boiled and baked fruits in the oven (microwave, slow cooker) also create an excellent taste in the salad. This is especially true for potatoes, from which, at a high oven temperature, you can get crispy homemade fries.

This will take about the same time as preparing the salad described above in the recipe. However, this dish will taste much more refined. Your little family members will definitely appreciate this beetroot treat with crispy potatoes.

Stuffed beets: recipe

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

You will need:

Beetroot
– 2 pcs (two medium-sized root vegetables)
Chicken fillet
– 1 piece (one large breast)
Cheese
– 100 g (you can use any: Russian, mozzarella, gouda).
Onion –
1 piece (large or two small)
Vegetable oil for frying
onions and spices to taste
Sour cream
– two small spoons (can be replaced with mayonnaise).

Preparation:

The beets should be boiled first. This can be done until done or half done. Cooking beets will reduce cooking time in the oven.
Boiled and cooled beets should be cooled and peeled.
While the root vegetable is cooling, you need to finely chop the onion and cut the fillet into very small cubes.
Place a frying pan on the fire, heat a small amount of oil in it and fry the onion until transparent. After this, add the fillet to the onion.
The fillet fry quickly. Five minutes will be enough. Throughout the frying period, you should actively mix the onion with the fillet.
Make a hole in the cooled beets using a knife and a teaspoon.
In each hole you need to put half the mass of fried onions with fillet. A spoonful of sour cream is placed on top and the beets are sprinkled with cheese.
The beets are placed on a baking sheet and sent to the oven for baking.
The oven must be at least 180 degrees
The beets should be baked for thirty minutes. When the cheese becomes golden brown, the dish can be removed from the oven.

Stuffed beets

Stewed beets with apples

Diets: 1, 3, 5, 5p, 6, 7, 8, 9, 10, 10s, 11, 13, 15.

Ingredients:

Beetroot - 100 g;
Apples - 50 g;
Sour cream 20% - 15 g;
Butter - 5 g;
Wheat flour 1s. - 3 g;
Salt - 1 g;
Vegetable broth - 30 g.

Calorie content - 163.8 kcal (proteins - 2.2; fats - 8.6; carbohydrates - 19.4).

Recipe:

Boil and peel the beets.
Peel the apples, remove the seeds, cut into slices.
Mix beets and apples, season with oil, sour cream sauce, simmer for 15 minutes.
Sour cream sauce: heat the sifted flour, preventing the color from changing, grind with butter and dilute with vegetable broth until a homogeneous mass is formed, cook for 30 minutes, strain. Add sour cream, previously brought to a boil, to the hot sauce, add salt, cook for 5 minutes, strain.
Vegetable broth: coarsely chop peeled vegetables (cabbage, potatoes, carrots, onions, etc.), add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.
For diets No. 7, 10, cook without salt.

Stewed beets with vegetables: recipe

This is a simple recipe for a very tasty and dietary dish. It can be prepared very quickly from simple ingredients.

You will need:

Beetroot
– 3 pcs (three large root vegetables)
Pepper
– 2 pcs (necessarily sweet, large)
Tomato
– 2 pcs (ripe, large)
Onions
– 2 pcs (medium size)
Vegetable oil for frying
(you can use any oil).
Garlic
– 3 cloves (can be adjusted independently).
Favorite spices

Preparation:

The beets are washed from the remaining soil, the stalk is removed and the skin is removed. The beets should be grated.
Oil is poured into a frying pan, chopped onion is added and fried until golden brown.
Grated beets, chopped peppers and diced tomatoes are added to the onions.
The vegetables are fried over high heat for about five minutes, after which the pan is covered with a lid.
The dish should simmer for twenty minutes over low heat with the lid closed.
After ten minutes of simmering, add garlic and your favorite spices.

Cooking stewed beets with vegetables

Stewed beets in sour cream sauce

Diets: 1, 3, 5, 6, 7, 8, 9, 10, 10c, 11, 15.

Ingredients:

Beetroot - 150 g;
Butter - 5g;
Sour cream 20% - 15 g;
Wheat flour 1s. - 3 g;
Salt - 1 g;
Vegetable broth - 30 g.

Calorie content - 165 kcal (proteins - 2.6; fats - 8.6; carbohydrates - 19.4).

Recipe:

Peel the boiled beets, cut into strips, heat with butter, add sour cream sauce.
Simmer over low heat for 10 minutes.
Sour cream sauce: heat the sifted flour, preventing the color from changing, grind with butter and dilute with vegetable broth until a homogeneous mass is formed, cook for 30 minutes, strain. Add sour cream, previously brought to a boil, to the hot sauce, add salt, cook for 5 minutes, strain.
Vegetable broth: coarsely chop peeled vegetables (cabbage, potatoes, carrots, onions, etc.), add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.

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 prepared in a few minutes.

You will need:

Beetroot
– 1 piece (large fruit)
Cottage cheese
– 200 g (must be soft)
Green onions
- several feathers, chopped or finely chopped (you can try replacing with cilantro).
Garlic
- to taste
Favorite spices to taste

Preparation:

The beets are boiled until tender. It should be cooled and grated on a medium or fine grater.
The beets are placed in a serving bowl and 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.
The salad is mixed and seasoned to taste
Squeeze the garlic and add chopped green onions to the salad. Toss the salad before serving.

Beets with cottage cheese

How to prepare stewed beets recipe:

1) Wash the beets, peel them.
Afterwards, the raw beets must be grated on a fine grater. 2) Pour vegetable oil into the frying pan, heat it well, but do not bring it to a boil. Place the grated beets into the heated oil, level it over the surface of the frying pan, cover with a lid and simmer over low heat for about 10 minutes. Then mix.

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3) As soon as the beets are mixed for the first time, you need to add finely chopped onions to them in advance.

4) Mix the onions and beets well, add salt, add ground pepper (optional), cover with a lid and simmer until tender, stirring occasionally.

5) Transfer the finished stewed beets from the frying pan to a bowl. Add chopped garlic and mix well.

6) Pour mayonnaise over the stewed beets and stir. Place the beets in a salad bowl, sprinkle finely chopped green onions on top and serve.

Beetroot with garlic and mayonnaise: salad recipe

This salad is the simplest recipe for a delicious everyday and holiday dish. Mayonnaise adds a nice fattiness to the beets. Depending on your preferences, you can use dietary mayonnaise or regular Provençal.

You will need:

Beetroot
– 1 piece (large fruit)
Mayonnaise
– 50 g (can be mixed with sour cream)
Garlic
– 2 cloves (focus on spiciness)
Salt and favorite spices

Preparation:

The beets are boiled until tender and cooled
Garlic is squeezed into the beet mass
The 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 herbs

Beet salad with mayonnaise

Delicious and healthy stewed beets

Beetroot is the most important industrial crop that provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days there will be in August-October; this vegetable grows especially well on fertile black soil. Beetroot is rich in vitamins, bioflavonoids and minerals, such as iodine, calcium, iron, magnesium, etc. Due to its pronounced medicinal properties, it is widely used in folk medicine, improves digestion and accelerates metabolic processes in the body, and also has a tonic and restorative effect. In addition, this root vegetable has a vasodilating, anti-sclerotic and soothing effect.

But, despite its usefulness, this root vegetable, which can be purchased in stores and markets throughout the calendar year, is used extremely rarely, mainly in soups, borscht and salads. One of the simplest, most delicious and healthy dishes made from this vegetable is stewed beets. It can be varied if desired, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, piquant with prunes.

Stewed beets: recipe

Ingredients: ripe sugar beets - 3 fruits, allspice - 1-2 peas, vinegar - 1 tbsp. spoon.

Additionally (to taste):

to get a spicy dish you will need a head of garlic and one medium onion; for sweet and sour - tomato paste or sauce 2-3 tbsp. spoons; for spicy beets - two bunches of dill, parsley and cilantro; For a savory dish with prunes - a handful of soaked pitted prunes.

Stewed beets in all variants can be served as a hot appetizer, as a side dish for meat dishes, as a main dish and as an addition to boiled potatoes.

Stewed beets are served either in their natural form or with cream or sour cream. Spicy, hot and sour varieties can be used as a base for roasted beef. And the version of beets with prunes can be decorated with pine or walnuts. You can vary this dish depending on your family's taste preferences.

Beets stewed in sour cream: recipe.

Ingredients: beets – 500 grams, carrots – 200 grams, onions – 1 piece, sour cream – 200 grams, vegetable oil (can be replaced with olive oil) and ketchup (tomato sauce) – 3 tbsp. spoons, ground black pepper, parsley, sugar, salt.

Stewed beets with sour cream can be served as a separate dish or with a side dish in the form of mashed potatoes, and the next day it can be served as a salad.

Beetroot with cheese and garlic: recipe

Beetroot salad is perfectly complemented by the taste of creamy processed cheese. This salad is perfect for a holiday table.

You will need:

Beetroot
– 1 piece (large root vegetable)
Processed 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 tender, the cooled beets are grated on a coarse grater (you can grate them on a fine grater if you want to get a paste-like mass).
Processed cheese is grated on the same grater as the beets. The cheese is added to the beets.
The boiled egg is grated on the same grater as the rest of the ingredients.
Garlic is squeezed into the salad.
The salad is seasoned to taste and dressed with mayonnaise. The main condition for serving this salad is to let it stand for a couple of hours until it turns pink all over.
The finished salad should be sprinkled with fresh herbs before serving.

Salad with beets and raw

How to deliciously cook borscht with beets: a classic recipe

Delicious borscht is prepared with rich meat broth. Beef is often used for this, but you can use other types of meat - choose according to your taste. It is better to use meat on the bone - the broth will be richer.

Cut the meat into medium-sized pieces, add water and cook over low heat for about 2-2.5 hours. It is in the cooking time that the secret of the broth’s taste is hidden, so you should not remove it from the heat before the specified time.

At this time, prepare the beets. You can boil it, bake it, or stew it - in the latter case, the beets retain their color better.

To cook beets, cover them with water, add lemon juice and cook until soft. But it will be faster to stew it: coarsely grate the beets, mix them with lemon juice and simmer under the lid (after frying a little) until tender.

Chop the onion and carrots, mix with tomato paste, add salt and fry in oil until tender. Shred the cabbage.

When the broth is almost ready, cut the potatoes into cubes and place them in the pan. Let it cook for 10 minutes, then add the roast into the broth, and after another 10 - the cabbage and beets and boil them for 3-4 minutes. Just before turning off the heat, add chopped garlic to the borscht. At the end, sprinkle the dish with herbs and let it sit for about 30 minutes. Serve with sour cream.

Beet salad with prunes and walnuts: delicious recipe

This is a classic recipe for a simple holiday salad with an original smoked flavor.

You will need:

Beetroot
– 1 piece (large fruit)
Prunes
– 100 g (steamed, soft)
Walnut
– 150 g (chopped with a knife or crushed with a rolling pin).
Mayonnaise
– 50 g (high fat content)
Salt and favorite spices

Preparation:

The beets are boiled until tender, grated on a coarse grater, and placed in a salad bowl.
The prunes are steamed in boiling water and only after softening are finely chopped with a knife.
The nut is chopped or crushed and added to the salad.
The salad should be seasoned to taste and seasoned with mayonnaise and mixed thoroughly.

Salad with beets, prunes and walnuts

Beetroot, carrot, cabbage salad: recipe

One of the freshest and healthiest salads is a recipe with fresh beets and apples.

You will need:

Beets
– 1 piece (medium or small size)
Carrots
– 1 piece (medium size)
Apple
– 1 piece (sour or sweet and sour)
Cabbage
- 150 g (white cabbage)
Vinegar
- a few drops
Vegetable oil for dressing (any), spices

Preparations:

The beets are peeled and grated raw on a coarse grater.
Peel the carrots and grate them raw.
Chop the cabbage finely and add it to the salad.
The skin of the apple should be removed. It needs to be finely chopped with a knife or grated on a coarse grater.
All ingredients are mixed. Seasoned with salt, sugar and pepper.
The salad should be sprinkled with vinegar and vegetable oil.

Fresh salad with beets and vegetables

The benefits and harms of stewed beets

Stewed beets are one of the most delicious and healthy side dishes. It includes the following useful elements:

magnesium;
zinc;
potassium;
calcium;
iron;
phosphorus;
large amount of fiber.

This product also contains the following vitamins:

A;
IN 1;
AT 5;
AT 6;
AT 9;
WITH;
RR;
E.

Read: The benefits and harms of beets for men's health

Stewed beets are rich in gamma-aminobutyric acid, which supports brain activity. The product contains malic, oxalic, citric and lactic acids, which help digestion. Stewed beets also perfectly cleanse the intestines.

This side dish should not be consumed by people with the following health problems:

diabetes;
acute stage of gastritis;
urolithiasis disease.

Stewed beets should be consumed with caution by people with calcium deficiency in the body, as it can interfere with the absorption of this useful element.

Video on the topic:

Beet salad with apple: recipe

Beetroot and apple salad is often called “Vitaminka” because it is full of useful substances and is very easy to digest.

You will need:

Beetroot
– 1 piece (small fruit)
Apple
– 1 piece (green, sour)
Oil for dressing
(linseed or sesame)
Salt, sugar

Preparation:

Raw beets are peeled and grated
The skin of the apple is removed and it is also grated
The mixture is sprinkled with a pinch of salt and sugar.
The salad is dressed with oil and mixed thoroughly

Salad with beets and apples

Beetroot with feta cheese: salad recipe

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

You will need:

Beet
Cheese cheese
– 150 g (can be replaced with feta or suluguni cheese).
Arugula
– 20 g leaves (can be replaced with lettuce leaves or the green part of Chinese cabbage).
Vegetable oil
– 10 g (preferably linseed oil)
Honey
– 5 g (for dressing)
Boiled egg
– 1 pc (chicken)
Sea salt and Italian herb mixture (dried herbs, seasoning).

Preparation:

The beets are boiled until soft and must be cooled.
Boiled beet pulp cut into slices
Arugula is placed in a salad bowl, seasoned with oil, honey and salt. The arugula leaves are mixed thoroughly. Place in a heap on a serving plate.
Cheese is cut into slices the size of beet slices
Place pieces of beets and cheese alternately on a bed of arugula.
Top the salad with a spoonful of vegetable oil and honey and sprinkle with a mixture of herbs.
Place slices of boiled and quartered eggs in the center of the salad or around its main part.

Salad with beets and cheese

How to cook borscht with beets: other options

By slightly changing the composition of the classic recipe, you can get completely different tastes of this dish. It is prepared, for example:

with sauerkraut and pickled beets - this dish has a pleasant sourness. Before adding the cabbage, you need to simmer it for 5 minutes with sugar;

without cabbage on pork ribs - a unique version of rich beetroot soup.

There is also a lean version - instead of meat, they use mushrooms, boiling them for 20-30 minutes to obtain a broth.

If you want to get a more dietary meat broth, then cook it with chicken breast. It will be less caloric. If you need a richer borscht, then choose pieces of meat with fat.

Beetroot with ginger: recipe

This salad is pleasantly sweet and spicy at the same time. In addition, it is considered vitamin-rich and healthy.

You will need:

Beetroot
– 1 piece (medium size)
Ginger
– 20 g (fresh root)
Flaxseed oil
– 20 g (for dressing)
Honey
– 5 g (for sauce in dressing)

Preparation:

The beets are peeled and grated on a coarse grater.
Ginger is peeled and grated on a fine grater
Oil and liquid honey are added to the salad bowl
The salad is thoroughly mixed

Salad with beets and ginger

Stew beets with garlic and sour cream

Fans of spicy food can delight themselves with beets stewed with garlic. It is very simple to prepare, for this you will need: - 1 large beet; - 4 cloves of garlic; - 0.5 pods of hot pepper; - 100 grams of sour cream; - 2 green onions; - salt to taste; - pepper to taste.

Peel large beets and grate on a coarse grater. Then fry it in hot vegetable oil for ten minutes. Finely chop the garlic, onion feathers and hot peppers, mix them with sour cream. Place the mixture in a frying pan with beets, pepper and salt, stir. Simmer the beets over low heat for five minutes.

Beetroot with vinegar - salad: recipe

Vinegar will add a pleasant sourness to the sweet-tasting beet salad.

You will need:

Beetroot
– 1 piece (medium-sized root vegetable)
Onion
– 1 piece (large size)
Carrot
– 1 piece (small size)
Vinegar
– 5 g
Vegetable oil
- a couple of tablespoons
Parsley
- bunch
Spices to taste, salt

Preparation:

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

Beets stewed in sour cream with seasonings

Stewed beets are an excellent side dish for meat dishes, mashed potatoes, and boiled rice. You will need: - 2 medium beets; - 1 medium carrot; - 1 small parsley root; - 2 tablespoons of vegetable oil; - 1 glass of sour cream; - 1 tablespoon of flour; - 1 teaspoon of sugar; - salt to taste; - 1 bay leaf; - 0.5 teaspoon of vinegar (6%).

Peel the beets, carrots, parsley and grate the root vegetables on a coarse grater. Place the vegetables in a saucepan with vegetable oil, sprinkle them with vinegar, add a couple of tablespoons of water and place on low heat.

Stewed beets can be eaten cold or hot.

You need to simmer the vegetables for about 40 minutes, stirring constantly. Then add a tablespoon of flour to the dish and stir thoroughly. Now you need to season the beets with sour cream, salt, add sugar, bay leaf, mix and simmer for another 10 minutes. You need to remove the bay leaf from the finished beets to prevent bitterness.

To make the dish more flavorful, you can season it with a pinch of oregano.