How to deliciously cook beet cutlets

How to cook vegetable cutlets from beets

Vegetable beet cutlets prepared according to this recipe turn out to be satisfying, nutritious and tasty, and the ingredients you will need are the simplest.

Peel the beets, rinse and grate on a fine grater. Beat in one egg, add chopped garlic, salt, ground black pepper and semolina. Stir all added ingredients until smooth. Form flat cakes, 1 cm thick, roll in breading and fry in a frying pan with heated oil.

During frying, the oil should not be overheated and, unlike regular meat, vegetables should be cooked over medium heat so that they are fried on the inside without burning on the outside.

Recipe for beet cutlets with nuts

First, prepare the food: wash the beets thoroughly with a sponge, remove the roots and leaves, pour in vinegar and wrap in two layers of aluminum foil. It is advisable to choose small tubers so that they have time to fully bake. Preheat the oven to 180 degrees in advance and bake the vegetables for 60 minutes.

Product composition:

beets – 0.6 kg, wine vinegar – 10-15 ml, butter – 25 g. semolina – 40 gr., walnuts – 70 gr., garlic – 4 cloves, egg – 1 piece, salt and pepper, breadcrumbs.

Remove the finished beets from the oven, carefully unwrap them and leave them to cool, then grate them using a grater or blender. Transfer the mixture to a frying pan, add semolina, butter and simmer over low heat for 15 minutes. Cool.

Grind the garlic and walnuts in a blender until almost homogeneous.

Combine the beetroot and nut mass, add the egg and stir in the minced meat. If the mixture is too runny, add some breadcrumbs. The structure of the minced meat depends on the type of beet.

Form small cutlets and roll them on both sides in breadcrumbs. Heat a frying pan and fry in vegetable oil until a golden crust forms on the surface.

The treat is ready! You can start tasting.

Recipe for beetroot cutlets with Adyghe cheese

Cutlets with Adyghe cheese turn out tender and juicy. To prepare them, you don’t need any eggs or cereal, so the dish turns out to be dietary and surprisingly tasty, with a subtle creamy note.

Ingredients for 10 cutlets:

beets – 0.6 kg, Adyghe cheese – 115 g, white flour – 0.5 tsp, salt, pepper, breadcrumbs – 2 tbsp. l.

• Boil the beets until fully cooked or steam them, then cool and grind in a blender until smooth.
• Grate the Adyghe cheese and combine with beets, add flour, salt and pepper, then mix thoroughly.
• Make 10-12 cutlets from minced beetroot and fry in a frying pan in vegetable oil until an appetizing crust forms on the surface.
• The dish is ready! Serve it to the table right away and surprise your family.

Methods for preparing beet cutlets

First cutlet recipe

We will need: 300 grams of beets, 1 clove of garlic, onion, 2 tablespoons of semolina, salt and pepper.

Boil the beets, cool, peel and grate on a fine grater. Lightly fry finely chopped onion and garlic, add beets to the frying pan, then semolina, mix everything thoroughly and simmer for 1-2 minutes. Then remove from heat, cool and form cutlets from the resulting mass of minced meat, bread them in semolina and fry in vegetable oil.

Second recipe for beet cutlets

To prepare beetroot cutlets for this recipe we will need: 800 grams of beets, 100 grams of semolina, two eggs, two cloves of garlic, a teaspoon of salt and 60 milliliters of vegetable oil.

We cook the beets or bake them in the oven, after which we clean and grate them as usual and combine them with finely chopped garlic, beat in the eggs, add semolina, salt and wait until the semolina swells. After this happens, our beet mince is ready to be formed into cutlets.

The third recipe for beet cutlets

For it you need: 500 grams of beets, 50 grams of semolina and two eggs

We clean the beets, cut them into cubes and let them cook in a small amount of water (so that they barely cover them), then when they are ready, mash them with a blender or just with a fork, add semolina and, after thoroughly mixing, leave to cool.

Beat the eggs and add the cooled mass of beets and semolina, after which we make our cutlets, bread and fry as described in recipe number one.

How to cook beet cutlets

First you need to prepare all the products needed to prepare vegetable cutlets from beets. For frying cutlets, it is better to use refined sunflower oil. For spices, you can take ground black pepper, coriander or curry seasoning. If desired, you can add herbs (dill, parsley) and a clove of garlic to the cutlets.

First you need to thoroughly wash and boil the beets. If you do this in advance, you can greatly reduce the cooking time of the cutlets. The boiled beets need to be cooled, then peeled and grated (on the side with a large cell).

Pour heated kefir over the semolina and let it sit (to swell the cereal) for half an hour. Peel the onion, then cut it into small cubes.

Cover the bottom of the frying pan with a layer of sunflower oil (the level should not exceed 5 mm). When it warms up, add chopped onion to the oil and fry it until golden brown. Lightly squeeze the grated beets to remove excess liquid. Add prepared semolina and fried onions (preferably without oil). Beat in the egg, salt and sprinkle with spices. If desired, squeeze a clove of garlic into the minced vegetables and add chopped herbs. Mix everything well. If suddenly the minced meat comes out watery, then you need to pour 1-2 tablespoons into it. spoons of starch.

Spread a thin layer of breadcrumbs onto a plate or board. Taking about a tablespoon of vegetable mass, form a lump in the form of a “cutlet” and roll it in breadcrumbs.

Cover the bottom of the frying pan with a layer of sunflower oil and heat it. Then place the cutlets in the frying pan and fry them on all sides until a thin crust is obtained.

Cutlets with beets are best served warm, first garnished with herbs. Mashed potatoes, boiled rice, pasta or vegetable stew go well with them as a side dish. Beetroot cutlets with semolina go well with mayonnaise or sour cream.

As you can see, the recipe for delicious beet cutlets is very simple.

We wish you bon appetit!

How to cook beetroot balls with cheese

This is a very interesting recipe for cutlets, which combines minced vegetables and the most tender melting core. This dish can become a main dish and goes well with a side dish.

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Necessary ingredients for beet cutlets with cheese:

• 2 medium beets;
• 1 egg;
• 4 tbsp. spoons of semolina;
• 4 tbsp. spoons of processed cheese (paste-like);
• 2 cloves of garlic;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking time: 1 hour.

Calorie content: approximately 150 Kcal/100 g.

The beets are boiled, cooled and grated on a coarse grater, after which they are mixed with chopped garlic, eggs, semolina, processed cheese and spices. It is advisable to let the minced meat sit for half an hour to allow the semolina to swell, otherwise the cutlets may simply fall apart during frying. When the minced meat becomes dense, you can begin to spoon it into a frying pan with hot vegetable oil and fry the cutlets until browned.

Recipe 5: Beet cutlets with raisins and onions

• beets – 240 gr
• raisins – 15 g
• onion - 70 gr
• olive oil
• nutmeg, green onions, leeks, soy flour

Wrap small beets in several layers of foil and bake in the oven for 40 minutes (temperature 170 degrees). Peel the beets, grate them on a fine grater, and squeeze out the liquid.

Wash the raisins and soak in boiling water for 20 minutes. Finely chop the onion and fry in olive oil until translucent. Mix beets, onions and squeezed raisins.

Add salt and a pinch of sugar. We grate about 1/3 of the nutmeg; it gives vegetable dishes a magical aroma.

Mix the ingredients thoroughly; if the minced meat turns out liquid, add 1-2 tablespoons of soy flour to bind all the ingredients together.

We form small cutlets from minced beetroot, roll both sides in soy flour, fry in a non-stick frying pan in a small amount of olive oil until golden brown.

Season the beet cutlets with green onions or leeks and serve warm.

Beet cutlets - recipe with photos step by step



Of all the types of meatless vegetable meatless cutlets, these stand out for their bright color; even carrot ones are inferior to them in “decoration”. Is it worth talking once again about the benefits of these cutlets? It’s not for nothing that they were and are being prepared in kindergartens.

How can you make them? We can take both raw and baked beets. Both options have their pros and cons. The first one does not require preliminary preparation, but they will fry longer and will turn out a little “disheveled”.

For the second type, the beets must first be baked in the oven until fully cooked, then cooled so that they can be worked with further, but the shape of the finished cutlets is more accurate and they spend less time in the frying pan. By the way, it is for this reason that it is better to do this particular type for children.

However, it’s up to you to choose and decide which of them is better, and our task is to offer you two recipes for beetroot cutlets with photos step by step.

Ingredients:

• large beets – 1 pc.;
• garlic – 1 clove;
• parsley - 3-4 sprigs;
• semolina – 1.5 tables. l.;
• salt, pepper – 1-2 pinches;
• vegetable oil - for frying;
• breadcrumbs - 2 tbsp. l.

How to cook beet cutlets

1. We bake the beets in the oven in advance. Baking time: 40-45 minutes, since the root vegetable is large. Then it needs to be cooled and cleaned. Cut into large pieces and place in a blender bowl.
2. Add garlic and parsley to the blender.
   These additives will make the cutlets more flavorful and not bland in taste. Parsley can be replaced with other greens - dill or cilantro. Grind everything with a blender to get small pieces. You can also grate the beets on a fine grater if you don’t have a blender, and finely chop the remaining ingredients.
3. Add salt and pepper to taste and add semolina.
   It will make the cutlets soft and fluffy, and will also absorb the beet juice to remove excess moisture from the mixture. Stir and leave for 15-20 minutes so that the semolina grains gain moisture and absorb all the beet juices.
4. We form small round cutlets and bread them in breadcrumbs.
   They keep their shape perfectly and do not fall apart. It is better not to make them large, otherwise they may crack.
5. Heat a little vegetable oil in a frying pan and lay out the cutlets. Fry over medium heat.
6. Fry the cutlets on both sides until golden brown. Our beets were already ready, they just need to be lightly browned. Fry for 2-3 minutes on each side.

We serve the finished beetroot cutlets to the table: you can serve them hot, or you can serve them cold – it will still be delicious.

Tip: If you want an even more dietary option, after shaping the cutlets, you can bake them in the oven or steam them. Then there will be no oil in them at all, and you won’t be able to imagine a more dietary and light dish!

What we need:

• raw beets – 250 grams;
• semolina - 2 tables. l.;
• chicken eggs – 1 pc.;
• walnuts (or other) – 50 grams;
• butter – 30-40 grams;
• vegetable oil - for frying;
• flour - for breading;
• salt, pepper - to taste.

How to make delicious cutlets from raw beets

1. We clean and grate the beets: you can use large holes or medium ones. I would not recommend grating on a fine grater, especially if the beets are juicy. The grated mass will then be very difficult to collect and give the desired shape.
2. Add semolina and mix until the cereal swells.
   Leave the mixture for 15-20 minutes.
3. Salt and pepper the minced beetroot for the cutlets. Break a chicken egg into it and mix until smooth.
4. Crush the walnuts in a mortar and add to the beet mixture.
   In addition to walnuts, you can use other nuts: pine, almonds or peanuts. They can be crushed into very fine crumbs, almost into flour, or they can be crushed so that small pieces remain, which will add additional piquancy to the dish.
5. We form cutlets: put a small piece of butter inside for greater juiciness, and then bread each one in flour.
6. Place in a frying pan, where we first warm up the vegetable oil a little. Fry over low heat so that the beets have time to cook.
7. When one side is browned, turn it over and cook on the other side. The cutlets retain their shape well and do not fall apart.

Ready-made beet cutlets can be served immediately. However, they will be tasty even after a few hours when cold.

Recipe author: Natalia

Enjoy your meal!

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Beetroot cutlets recipe

There are many things you can use to make cutlets, but recently I mastered a recipe for making squid cutlets. I recommend trying it! They turned out very tender and juicy.

And today on the agenda are beetroot cutlets! They can be prepared in a dessert, sweet version, or in a regular version - I will write both recipes.

First, we will prepare ordinary beet cutlets, i.e. with garlic, onion and salt. My favorites, I don’t really understand sweets)

• beets - 6 medium root vegetables
• chicken eggs - 2 pieces
• onions - 2 medium heads
• garlic - 2-3 cloves
• flour - 0.5 cups (add to minced beetroot according to consistency, you may need a little less or a little more)
• salt - to taste
• vegetable oil for frying - to taste
• walnuts (crushed) or pine nuts - to taste (you can do without)
• flour or breadcrumbs

Let's start preparing beet cutlets

1. Wash the beets and boil (or bake in the oven) until cooked. Important! Do not peel beets before boiling or baking! We boil or bake them unpeeled! Advice! The beets can be boiled in advance in the evening, then it will take you less time to cook.
2. Peel the onion, chop finely and fry in a preheated frying pan with vegetable oil until the color changes.
3. Peel the boiled and cooled beets, grate them on a coarse grater, and squeeze out the juice.
4. Mix beets, onions, eggs, peel and squeeze the garlic (or chop it finely), add nuts (if using them), salt to taste and flour. Add flour gradually, it is important for us to achieve such a consistency of the minced meat that it remains tender and soft, but so that you can form cutlets out of it. I just don’t like it when flour predominates.
5. We form beet cutlets and fry them in a heated frying pan with vegetable oil on both sides until a crust forms.

Beetroot cutlets are ready! By the way, they can also be steamed (in a double boiler) or an even more advanced option - in a slow cooker).

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You can serve it as a separate dish with sour cream or with tzatziki sauce if you want it a little spicier, or as a side dish for the main dish. Beetroot cutlets - video recipe

Lenten beet cutlets: step-by-step recipe with photos

Vika Leping 01/09/2016

Vegetarian or Lenten beet cutlets are a recipe from Slavic cuisine, which, to my surprise, turned out to be incredibly tasty, so I highly recommend trying to cook this simple vegan dish. It is not at all difficult to prepare and is an excellent alternative to meat cutlets during Lent, as well as an excellent independent main dish.

Last week I wrote a very interesting and informative list article about 10 affordable superfoods, and beets were at the top of the list. This is a very healthy, and also very cheap local vegetable, which simply must appear on the tables of residents of our countries much more often! In general, beet dishes are very underrated. We need to correct the situation!

It’s not by chance that I’m preparing vegetable cutlets from beets today; it’s just that after the New Year’s feasts, of course, I want to relieve my body a little and recharge with energy. This miracle vegetable will definitely help us with this. Dietary, filled with vitamins and minerals, tasty, sweet, wonderful!

So! Lenten beet cutlets, step-by-step recipe with photos, or how to cook beet cutlets!

Cooking method

Let's start preparing beet cutlets by boiling or baking beets. I prefer to bake in foil, it's much faster and more convenient.

To do this, preheat the oven to 220 degrees, wash the beets thoroughly, wrap each one in foil with the reflective side inward and bake for 1-1.5 hours (depending on the size of the beets).

You should cook it like this: wash the beets, put them in cold water, boil and cook over low heat for 1.5-2 hours. Don’t forget that when beets are baked, more nutrients are retained!

We put everything in a deep container, add semolina (beet cutlets with semolina will not fall apart during cooking), salt, pepper and mix thoroughly.

I prepare beetroot cutlets without eggs, but if it is not fasting and you are eating eggs, you can add 1 egg at this point.

We begin to form lean beet cutlets. We wet our hands, take a small amount of minced beetroot and form a cutlet about 1 cm thick. Place them on a plate. I don’t roll the cutlets in breadcrumbs or other breading, this way they have fewer calories and more benefits, but your recipe for beet cutlets may be slightly different if you wish.

Lenten beet cutlets

Lenten beet cutlets are a way to diversify the menu during fasting or a delicious dinner for those who want to lose weight.

Required Products

• two cloves of garlic;
• three medium-sized beets;
• 100 grams of semolina;
• spices and fresh herbs.

Cooking process:

1. First, boil the beets until tender, you can pierce them with a fork, and if they go well, then the vegetable can be removed.
2. Grate it, place it in a deep container, add crushed garlic and add semolina. Don't forget spices such as salt and ground black pepper.
3. From the resulting minced meat we make cutlets so that they are no more than one centimeter in height and fry them on both sides.

Tender carrot and pear cutlets

Product set:

• Ryazhenka - 60 grams • Water - half a glass • Sugar - half a tablespoon • Carrots - 200 grams • Breadcrumbs - several spoons • Pears - 200 grams • Sunflower oil - 20 milliliters • Chicken whites - 2 pieces • Semolina - 20 grams.

Preparation:

1. Wash and peel vegetables. Chop into small strips and simmer lightly in a frying pan (after laying out the carrots, pour in a little water). The frying pan should be chosen so that it can then be loaded into the oven.

2. Finely chop the pears. Add to the carrot mixture, sprinkle everything with granulated sugar and continue to simmer for another five minutes.

3. Add dry semolina in a thin stream. Actively mix the contents of the pan, leave under the lid for 8-10 minutes.

4. Next, mix in the whipped whites. We divide the vegetable “minced meat” into about 5 servings, making meatballs from each.

5. Bread the products in ground breadcrumbs. Place in a frying pan with the remaining oil; place in a preheated oven (200 degrees), where we bring it to final readiness. Just before serving, carrot cutlets should be sprinkled with fermented baked milk.

With minced meat and gravy in the oven

Lush beet cutlets made from minced meat, and even in aromatic gravy, are an excellent option not only for lunch, but also for the holiday table. And most importantly, such a dish turns out healthy, juicy, incredibly tasty and very bright and beautiful. Adults and children like it.

We take:

• Minced pork – 250-300 gr.
• 2 medium-sized beet roots.
• 1 onion.
• A spoonful of potato starch (can be replaced with a slice of bread soaked in milk).
• Sunflower.
• Mix of spices for minced meat.
• Salt.
• Greens (cilantro, dill) – a bunch.
• 1 chicken egg.

For the gravy you will need:

• 1 onion.
• 2 cloves of garlic.
• 100 gr. wheat flour.
• 150 gr. sour cream.
• Water – 1 glass.
• A pinch of ground paprika, oregano, turmeric.
• A teaspoon of vinegar.
• A pinch of sugar.

Method for preparing beet cutlets in detail

Thaw the minced pork, if it was frozen, add chopped onions and herbs, spices, egg, salt, mix thoroughly and leave. At the same time, leave some greenery to decorate the dish.

1. Boil the beets until tender, let cool to room temperature.

2. Peel, chop in a food processor or grate.

3. Mix beets with minced pork, add starch.

4. Form the resulting mixture into the desired shape and place it on a baking sheet lined with parchment or foil. First grease the foil with sunflower oil.

5. Bake beet cutlets in the oven for about 25 minutes at 180-190 degrees.

6. While the main course is being prepared, let’s move on to preparing the gravy or so-called sauce for our meatballs.

7. For the gravy, saute the finely chopped onion in oil and transfer to a saucepan.

8. Dilute sour cream with a glass of water, add spices, salt, sugar, vinegar, mix.

9. Pour the sour cream mixture over the fried onion, put it on the stove and stirring until it comes to a boil.

10. Add flour little by little into the prepared gravy, stirring so that there are no lumps left.

We take out the finished cutlets, let them cool a little, pour in the prepared hot gravy, sprinkle herbs on top and serve. You can decorate your treat with canned peas or corn, as well as tomato slices.

Tips for making delicious vegetable cutlets from beets

1. To make boiled beet cutlets fluffy, aromatic and juicy, use small and preferably young root vegetables for cooking, and if the recipe uses minced meat, freeze it a little in advance so that later it releases its juice.
2. Beetroot cutlets will be more flavorful if you add not only aromatic spices to the minced meat, but also chopped bell pepper.
3. In preparation, semolina and starch can be replaced by white bread or a loaf, soaked in milk and previously squeezed out of the liquid.
4. If the minced meat for the meatballs seems too liquid, add a little breadcrumbs to it.
5. To get a tasty crust, the formed cutlets can be rolled in breadcrumbs or flour before frying.
6. When cooking, you can diversify the minced meat with grated cheese, herbs, boiled rice, corn flakes, and oatmeal.
7. To make the treat fluffy and tender inside, before adding eggs to other products, beat the eggs thoroughly with a mixer until a dense foam forms.
8. The finished delicacy can be served as a separate dish or with a side dish of fresh/stewed vegetables, mashed potatoes, buckwheat or rice porridge. You can decorate the dish with herbs, pickled or fresh cucumbers, fried onions, and tomatoes.

Beets are not only tasty, but also a very healthy root vegetable. It allows the body to receive the maximum dose of vitamins and microelements that are vital for the functioning of various organs.

Discover this wonderful vegetable and try cooking a variety of dishes with it, you will love it!

Recipe for beetroot cutlets with cottage cheese

Another interesting recipe for preparing your favorite snack is cooking with cottage cheese. This dish is not only very tasty and unusual, it is also incredibly healthy. Therefore, those who suffer from pancreatitis should definitely consume such cutlets. In addition to a therapeutic diet, the dish can also be included in weight loss diets.

Ingredients

• Beetroot – 1 kg;
• Cottage cheese – 150 g;
• Egg – 1 pc.;
• Butter – 50 g;
• Milk – ½ cup;
• Semolina - to taste.

Tips for housewives

Cooking cutlets from anything is a delicate matter, since they often begin to fall apart in the pan when turning them over or do not stick together or whatever happens. Therefore, you need to know the secrets of their preparation so that everything works out:

1. You can prepare beet cutlets from boiled, baked or raw vegetables, but you do not need to peel the beets before boiling or baking.
2. To preserve the shape of beet cutlets, you can add not only semolina, but also flour or breadcrumbs. For the same purpose, eggs are added to minced meat.
3. You can add a variety of ingredients to minced beets - cottage cheese, walnuts, raisins, prunes, not only processed and grated cheese, rice and much more.
4. It is advisable to leave the beets after grating or passing through a meat grinder for a while, so that excess juice is released from it, which will need to be drained. But you shouldn’t pour it out right away, because if the minced meat turns out to be a little dry, you can add a small amount and knead the whole mass well again.
5. You can make beet cutlets less fatty by baking them in the oven.
6. Sour cream and various sauces based on it highlight the taste of beet cutlets well.
7. Beet cutlets are very healthy for the gastrointestinal tract and are suitable for baby food, and children may really like them because of their color.
8. You should cook beets for cutlets in this way: take the vegetables, wash them with a brush, put them in an enamel bowl and pour cold water so that they are covered. First, put the heat on high, and after the water boils, reduce it to low and cook the beets until softened. For medium size it takes 40 minutes.
9. When cooking beets, you can add a tablespoon of sugar to the broth, which will give the beets the opportunity to retain their bright raspberry color and not lose their sweetish taste.
10. Beet cutlets can become a dessert if you add raisins, prunes or dried apricots and a little sugar to the minced meat. Children will definitely appreciate such a healthy dessert.
11. Cottage cheese goes well with beets. If you add it and a little garlic, the cutlets will turn out very aromatic, tasty and rich in protein. And vegetarian. And if you mix grated beets with cottage cheese and sugar, you will again get a dessert.
12. If you have anemia, you can make beet cutlets with buckwheat porridge, replacing semolina with it, and in this case the dish will become almost medicinal, as it will be rich in iron.
13. Beet cutlets need to be formed and immediately placed in a frying pan so that the crust of breadcrumbs, semolina or flour has time to stick, otherwise it may have time to soften under the influence of the liquid released from the minced meat.
14. To prepare beet cutlets faster, the semolina in their composition can be replaced with flour, because in this case the minced meat does not need to be allowed to stand.
15. Beetroot cutlets are interesting because they can be the main dish, to which a side dish will be served - mashed potatoes, pasta or buckwheat porridge, but they themselves can be a side dish for meat and fish dishes. And don’t forget about the sauce – sour cream.
16. A beet cutlet can be used as a filling for a vegetable hamburger - flavored, as expected, with lettuce, a slice of tomato, sauces, etc.
17. If the minced meat for beetroot cutlets still turns out a bit runny, you can spoon it into a frying pan with hot oil without trying to form the cutlets.

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Bon appetit!

Dietary beetroot cutlets step by step - recipe with photos

Beets help improve digestion, have low energy value and quickly fill you up. Since eating a vegetable in its pure form is quite boring, the easiest way to diversify the beetroot menu is by preparing cutlets.

A detailed recipe will answer all possible questions, and advice on the most suitable additives will help you choose the version of the dish that even a gourmet will like.

Delicious beetroot cutlets step by step - recipe with photos

To prepare you will need:

• large beets - 2 pcs. (about 500 g);
• onions – 0.5 pcs.;
• semolina – 1 tbsp. spoon;
• chicken egg – 1 pc.;
• vegetable oil – 1 tbsp. spoon (for cooking in the oven);
• water - if necessary;
• salt - to taste.

Before preparing the cutlets, you need to boil the beets. To do this, wash it thoroughly under running water and carefully cut off the sharp tip and base with any remaining leaves. The vegetable is thrown into boiling water and cooked until tender, checking with a fork. After this, you need to let it cool a little and grate the beets on a coarse grater.

The onion should be finely chopped, mixed with egg and semolina. Then the mass is combined with beets and mixed thoroughly. You can use a pinch of salt if desired.

Then the minced beetroot is covered and left for 15 minutes: this is necessary so that the semolina absorbs excess liquid.

If after the allotted time the mass is still not thick enough, you can add an additional spoon of cereal and wait another 10 minutes.

Then you need to wet your hands in cold water and form small cutlets. The cooking method will depend on personal preference. An oven and a steamer are the healthiest options. In the first case, you need to heat the oven to 180 degrees, grease a baking sheet with a small amount of oil and bake the cutlets for 15 minutes. If you have a special silicone mat, you can do without oil. To steam, bring the water in a saucepan or slow cooker to a boil, and then place the cutlets in a special form. In 15 minutes they will be ready.

• You should not peel the beets before cooking, because the peel allows you to preserve all the beneficial substances inside the vegetable;
• if you don’t like the taste of onions in cutlets, but don’t want to lose the aroma of the dish, then you can grate the onions on a fine grater or chop them in a blender;
• When using a double boiler or multicooker with the possibility of steam cooking, you need to boil the water in advance and only then lay out the beetroot cutlets: this must be done so that they do not soften under the influence of steam, but remain dense.

• if you do not boil the beets in advance, then during the cooking process they may give off excess juice;
• beets cannot be crushed with a blender, because the cutlets will fall apart even during sculpting;
• Do not blindly follow the recipe: if the beet mass turns out to be too liquid before making the cutlets, you need to add a little more semolina to it; if desired, the onion can be completely removed from the recipe or replaced with garlic, and the semolina can be replaced with regular flour.

When using all the above ingredients, but without the use of vegetable oil, the calorie content of 100 g of the dish will be only 70 kcal (3.1 g of protein, 0.9 g of fat and 12.7 g of carbohydrates). Using just 1 tablespoon of vegetable oil will dramatically increase the calorie content of every 100 g of cutlets to 90 kcal, and the amount of fat to 3.2 g.

Beets have a very high fiber content, so they help the intestines work properly . When consumed in large quantities, it may have a mild laxative effect. In addition, beetroot dishes should become a regular feature on the table for those who avoid meat: with active sports, vegetarians sometimes experience a decrease in iron levels in the blood, and beets can make up for this deficiency.

How to diversify beet cutlets

You can make cutlets with beets a more interesting dish in different ways:

• serve ready-made cutlets with sauce (low-fat sour cream, plain yogurt, homemade sour cream and garlic sauce, etc.);
• use other vegetables (carrots, cabbage) in equal proportions or add fresh herbs to the mixture;
• add finely chopped prunes (other dried fruits do not taste well with beets);
• use various cereals with beets (boiled buckwheat, rice, lentils);
• add Adyghe cheese or low-fat cottage cheese to the minced beetroot.

In the video, an experienced housewife will tell you her recipe for making beetroot cutlets with semolina. She suggests cooking this dish in a frying pan with vegetable oil. To make beet cutlets healthier and less fatty, it is better to use a double boiler or oven. Cooking time will be about 15 minutes.

At first glance, beet cutlets may seem like a difficult dish to prepare, but in fact they simply require some time to prepare all the ingredients.

While other vegetable cutlets often don't taste like what they're made from, here the beets come through quite strongly.

For lovers of sweets, this dish will be a good option to satisfy hunger without extra calories and the desire to eat dessert, and also to keep the gastrointestinal tract in good shape.

Source: https://www.davajpohudeem.com/pitanie_dlia_pohudeniya/recepti/garnir/svekolnye-kotlety-poshagovo-s-foto.html

Let's take:

• one medium raw beet;
• 2/3 cup thin 5-grain flakes;
• vegetable oil for frying.

In a separate deep plate, pour 2/3 cup of flakes with boiling water and cover with a flat plate until swelling (10-15 minutes).

Grate the peeled beets on a fine grater.

Then add the steamed flakes there.

Add salt, pepper, favorite spices and mix thoroughly.

Due to the swollen flakes, the mass “sticks together” perfectly, it turns out so thick that you can spoon the cutlets onto a heated frying pan.

I tried rolling a couple of cutlets in flour - the result was not much different from cutlets without flour. The only thing is that those in flour develop a light, thin crust.

Fry the lean beet cutlets on both sides until “brown” - although the dark burgundy color makes it difficult to judge the degree of browning. In general, until a small crust forms.

Place the cutlets on a plate lined with a paper towel to absorb excess fat.

And you can serve it as a separate dish with a slice of bread, or as a side dish for rice, mashed potatoes or pasta. It is worth noting that these lean beet cutlets are also good cold.

And even my son, who is generally indifferent to beets and especially oatmeal (and even five-grain) flakes, happily devoured these delicious cutlets.

Good mood to everyone and have a great Lent!

Lenten beet cutlets

Calories per serving: Fat per serving: Thinly-sliced ​​Price: beets, cereal

Read on to learn how to cook lean beet cutlets...

Calories: Not specified

Cooking time:
Not specified
For those who are fasting or limiting themselves in calories, I suggest preparing lean beet cutlets. This is the most delicious recipe that does not require expensive ingredients and a lot of time to prepare. If you are not afraid of extra calories, you can fry the formed cutlets in heated vegetable oil until golden brown. From this amount of ingredients you get a whole tray of baked beetroot cutlets, which can be served for a homemade breakfast, lunch or dinner with a suitable sauce. And these cutlets will feel confident among them. Store the remaining cutlets in the refrigerator in a closed container for no more than 2-3 days, and reheat in the microwave before serving.

– beets – 800 g, – peeled sunflower seeds – 60 g, – salt – to taste, – ground black pepper – to taste, – semolina – 4 tbsp., – suneli hops – 1 tsp., – breadcrumbs for breading, – garlic – 3-5 cloves.

How to cook with photos step by step

It is better to bake beets in the oven for making cutlets. Rinse it, dry it with napkins and wrap it in foil. Bake at 200 degrees for 1-1.5 hours. Baking time depends on the size of the root vegetable and the power of the oven. Check readiness with a skewer. Pierce the vegetable. If it pierces easily, then you can turn off the oven. Cool the baked beets.

Peel off the skin. Grate on a fine grater. If there is a lot of juice, squeeze it out.

Peel the garlic. Adjust its quantity to your taste. Pass through a press or chop on a fine grater. Add to the beets and stir.

Add salt, suneli hops, and ground black pepper. At this step, you can experiment with spices or use spices to your taste. Stir.

Add semolina. Stir.

Dry the sunflower seeds in a dry frying pan.

Grind in a blender until crumbly and add to the beet mass. Instead of seeds, you can take any nuts you like.

Now you can start molding. It is very convenient to use the ring, for example, for cookies or small-diameter salads. Scoop out a spoonful of beet mixture. Roll in breadcrumbs. Cover a baking sheet with parchment. Place the ring on the parchment. Add the breaded ball and spread with a spoon. Do this with all the minced meat. Preheat the oven to 180-200 degrees. Bake for 25-30 minutes. Focus on your oven.

Lenten beet cutlets are ready.

Bon appetit!
They still turn out delicious

Beet cutlets - a classic recipe for boiled beets with semolina

Juicy, tender vegetarian cutlets will appeal to many. For those for whom meat is the main thing, a suggestion is to prepare them for meat.

So, what do we need to make cutlets?

Ingredients for the most delicious boiled beet cutlets

• Beets - 300 g (this is about two or three medium-sized beets)
• Semolina - 2 tbsp. l.
• Sour cream - 1 tbsp. l.
• Chicken egg - 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 1 tbsp. l.

Recipe for delicious boiled beet cutlets with semolina

We pre-boil the beets. You can boil it right away and then peel it, or you can clean it first and then boil it. If you plan to cook beet soup with meat at the same time, it is better to peel the beets so that you can then boil the meat in the beet broth.

The readiness of the beets is checked with a fork. If it softly enters the beets, then the vegetable is ready. Usually it takes about 25-30 minutes to cook. Unpeeled beets take a little longer to cook than peeled ones. To shorten the cooking time, you can add a little salt to the water.

Leave the finished beets to cool, after which they need to be chopped.

Beet cutlets with figs and prunes

These vegetarian cutlets look delicious.
Therefore, even if you are not a fan of plant foods, you can diversify your meat diet with this dish. You only need one hundred grams of figs and prunes. Place them in a small saucepan, cover with water and cook for about 10 minutes. Then cut into small pieces. Mix with grated boiled beets. If desired, you can add chopped walnuts. Combine everything with eggs and spices.

Form small cutlets and place in the oven on a baking sheet. An ideal snack for those who care about their health. Serve with sour cream or any side dish.

Classic beetroot cutlets

Classic cutlets are made from boiled beets. These cutlets can be served either hot or cold. The taste is reminiscent of squash caviar, only with the aroma of beetroot.

To prepare you will need:

• Boiled beets (burak) – 1 kg;
• Semolina – 9 tbsp;
• Crushed crackers (as needed);
• Egg - 3 pcs.;
• Butter -120g.
• A pinch of salt
• Oil refined for frying.

Cooking process:

• We clean the pre-boiled beets and grate them on a potato grater. You can also grate it onto a larger one if you don’t mind the presence of large particles in the dish.
• Next, transfer the mixture into a saucepan, heat it and pour in the heated liquid butter.
• Add the semolina into the saucepan in small portions, remembering to stir constantly, otherwise lumps will form. Simmer over low heat for 20-25 minutes. Add some salt and leave to cool at room temperature.
• Add eggs. Check if there is enough salt.
• From the resulting mass we form cutlets and roll them in breadcrumbs.
• Fry in vegetable oil for a few minutes on both sides until crispy.

These are classic beetroot cutlets. At the stage of adding eggs, you can improvise, for example, add allspice or garlic. Served with sour cream.

Crispy vegetable cutlets from beets

These crispy vegetable cutlets with beetroot and green chutney can be made in 30 minutes.

Ingredients:

• Mashed potatoes – 300 g
• Chutney – 20 g
• Carrots – boiled – 2 pcs.
• Peas – 300 g
• Beets, boiled – 2 pcs.
• Spices
• Flour – 3 tbsp.

Preparation:

Mix the chopped vegetables in a blender. Add spices, chutney and peas. Mix thoroughly. Cover with a lid and place in the refrigerator to marinate, after wrapping the mixture in cling film.

Roll in flour.

Fry the formed cutlets in a hot frying pan with oil. Take them out and let cool.

Then fry again on each side with more oil.

Beet cutlets with carrots

A vegetable delicacy that will not leave anyone indifferent. On the table, such a treat looks unusual and very beautiful, served with garlic, cheese or other favorite sauce.

Required ingredients:

• Boiled beets – 2 pcs.
• Boiled carrots – 2 pcs.
• A glass of breadcrumbs.
• Any spices, you can take a ready-made mixture of seasonings for preparing salads.
• One egg.
• Salt and vegetable oil.

How are vegetable cutlets made?

1. First you need to cook or bake the vegetables in the oven. Next, they need to cool and need to be cleaned.
2. When the vegetables are ready, grate them on a kopeysk or regular coarse grater and mix in one bowl.
3. Add an egg, salt, a spoonful of sunflower oil, spices and a couple of spoonfuls of breadcrumbs to the vegetables, mix and let sit for 5-10 minutes.
4. Next we will form the cutlets, I usually make standard cutlets, you can make products of any shape.
5. Roll the formed mass in breadcrumbs and place it in a frying pan, which must first be seasoned with vegetable oil and heated.
6. On each side you need to fry the food until a nice crust, everything is ready. Serve the dish sprinkled with any herbs on top and sprinkle with sour cream.

Lenten beet cutlets

More and more people are trying to adhere to fasting, so interest in lenten dishes is increasing from year to year. You can surprise your homemade cutlets - lean, beetroot.

Required ingredients:

• 1 medium beet;
• 1 tbsp. spoon of semolina;
• 1 tbsp. a spoonful of vegetable oil (plus oil for frying);
• salt to taste.

Cooking time: 1.5 hours.

Calorie content: about 100 Kcal/100 g.

The beets need to be boiled, cooled and minced.

Mix with semolina and vegetable oil, add salt and place the bowl with the minced meat on low heat until it thickens.

Next, you need to let the beet mass cool again and mold it into cutlets, which you can fry in vegetable oil, optionally rolling them first in breadcrumbs.

That's all, the bright, delicious lean beet cutlets are ready!

Raw beet cutlets

The classic recipe for raw beet cutlets comes from the northern regions of Sweden. Where, as it turns out, people love not only standard fish dishes, but also such unusual food. Ruddy, bright pink flatbreads not only have an attractive appearance, but also have a delicate, sweetish taste, for which they are loved by most gourmets around the world.

Learn how to cook juicy and satisfying cutlets from raw beets according to the most delicious recipe with detailed photos. Using step-by-step instructions, try several of its variations, and then you can please your family and friends with small masterpieces of world cuisine.

Cooking time: 55 minutes

Number of servings: 21

Step-by-step preparation

1. Take a few pieces of white bread, cut off all the crusts and soak in milk.
2. Peel the vegetables, rinse thoroughly under running water and, after wiping them a little from excess moisture with paper towels, chop them - grate the beets on a medium grater, and chop the onion into small cubes.
3. Place the previously defrosted minced chicken into a large bowl, beat a few eggs into it, add the prepared vegetables and season everything with spices.
4. After this, add the soaked bread into the same container, pour in the remaining milk and thoroughly mix all the ingredients together.
5. With wet hands, form small patties of equal size and fry them on both sides in a wide frying pan with heated oil until golden brown.

Cooking time: 1 hour 5 minutes

Number of servings: 15

Cooking beet cutlets - beet cutlets 5 delicious recipes

Beets are a well-known vegetable. A bright, tasty and very healthy root vegetable! But for some reason, most often when we think about beets, the first thing that comes to mind is borscht and salads. And you can cook a lot more things from beets, for example, beet cutlets. This article is dedicated to this dish.

Beet cutlets, beet pancakes (pancakes), beet balls - there are many synonyms for this snack. In shape, this dish really resembles some kind of cutlets, but that’s where all the similarities end.

Beet cutlets are usually prepared without meat; they are a vegetarian product. In addition to beets, the composition usually includes other vegetables, as well as various herbs, spices and binding ingredients such as flour, semolina and chicken eggs.

Beetroot pancakes are a very easy to prepare, very tasty, healthy, and also cheap dish. After all, beets are available in every grocery store, they are inexpensive, and even pennies during the harvest season.

This article contains the most popular and delicious recipes. Everything is described in detail, step by step and with photos. For those for whom photographs are not enough, there are also a couple of video recipes.

I would also like to note that the recipes collected here are savory recipes. These are rather main dishes, which can even be served with some kind of side dish.

Classic recipe for beet cutlets

Beetroot cutlets with semolina are the most popular recipe, which is why it is also considered the most delicious, classic, traditional, etc.

What is the essence of this dish? Boil the beets, grate them, mix them with the rest of the ingredients, and then fry them in oil in a frying pan. Semolina absorbs excess juice, prevents the cutlets from falling apart during frying, and also makes their consistency more tender. In general, try it - you won’t regret it!

Ingredients:

• Beets – 4 medium size;
• Chicken egg – 1 pc.
• Semolina – 100 g.
• Garlic – 2-3 cloves;
• Salt – 0.5 teaspoon;
• Ground black pepper – 2-3 pinches;
• Oil for frying;

How to cook

First you need to cook the beets. Place these root vegetables in a saucepan, fill with water, and place on high heat. Cover with lid if desired. Beets take a long time to cook, it can even take 1.5 hours to cook. Therefore, this step can be done long before the cutlets are cooked.

The beets have cooked and become softer. Remove the skin and grate it. Better on a medium or coarse grater. This is the beet mass you should get.

Now squeeze the garlic into the bowl with the beets, or also grate it. Add salt, raw egg and black pepper. Mix well.

Now add semolina and mix everything thoroughly again. The semolina should be evenly distributed throughout the beet mass. Leave for 5-10 minutes, let the semolina absorb the juice.

Now just take a little “beetroot mince” in your hands and fashion a cutlet. Thickness and size are at your discretion.

Pour more vegetable oil into the frying pan and heat it thoroughly. Carefully place the first batch of cutlets. Fry first for a few minutes on both sides until lightly browned. Then cover with a lid and let these beet pancakes steam thoroughly.

This is such beauty! In general, if you cook the beets in advance, the cooking time will take no more than 30 minutes. But what an original dish! Tasty, bright and aromatic.

Beetroot and carrot cutlets

Delicious vegetable cutlets made from carrots and beets. We cook without semolina, but use breadcrumbs instead.

The peculiarity of this recipe is that we will not fry these cutlets, but bake them in the oven. This is a healthier option as there is less fat and fewer extra calories. Good diet cutlets.

Ingredients:

• Baked carrots – 2 pcs.
• Baked beets – 2 pcs.
• Egg – 1 pc.
• Breadcrumbs – 1 cup;
• Salt, pepper, paprika and other spices;
• Oil for lubrication;

How to do

Beets and carrots must first be baked in the oven. Wrap them in foil and bake for 1 hour at 180 degrees. If you don’t have an oven, you can simply cook it in a saucepan as in the previous recipe.

Peel the vegetables, then grate them on a coarse grater and place in one deep bowl.

Beat in one raw egg. Add spices and mix well with a fork.

Pour the breading mixture into a separate plate. Spoon a little beetroot-carrot mixture, lightly sprinkle with breadcrumbs and form into a cutlet.

You should get something like this. Soft and not sticky.

Line a baking tray with baking paper and place the cutlets on it. Lubricate them with vegetable oil on top. This is for a golden brown crust and shine.

Preheat the oven to 180 degrees, place a baking sheet in it for 15-20 minutes.

Serve with sour cream and fresh herbs.

With cottage cheese and boiled eggs

A more satisfying option, since it contains boiled eggs and cottage cheese, all this will soften the overly bright sweetish taste of beets.

https://www.youtube.com/watch?v=NL4G6SyNKkg

These cutlets can be either fried in a pan or baked in the oven. Here they will be fried.

We will need:

• Boiled beets – 2 pcs.
• Boiled eggs – 2 pcs.
• Semolina – 110 g.
• Cottage cheese – 2-3 tbsp. spoons;
• Garlic – 2 cloves (you can do without it);
• Salt – 0.5 teaspoon;
• Pepper and other seasonings to taste;
• Vegetable oil for frying;

Let's start cooking

Peel the beets and rinse with water. We grate it, everything here is the same as in previous recipes.

We peel the eggs and chop them finely and finely, adding them to the beets.

Put a couple of spoons of cottage cheese there, grate the garlic, salt and pepper. Mix for the first time.

Add the semolina and mix thoroughly a second time. You should get the same consistency as in the photo below.

We make cutlets from it. Pour oil into a frying pan, heat it, and lay out the first batch of cutlets.

Fry on both sides for about 5 minutes until grains of semolina and pieces of eggs become golden.

Beet cutlets with cheese

Appetizing beetroot pancakes without semolina with the addition of cheese. The choice of cheese is at your discretion. You can take hard varieties, or soft ones, such as feta.

Ingredients:

• Boiled beets – 2 pcs.
• Chicken egg – 1 pc.
• Cheese – 100 g.
• Wheat flour – 2 tbsp. heaped spoons;
• Salt and pepper to taste;

Cooking process

1. Grate the beets on a coarse grater, add cheese, egg and spices. To stir thoroughly.
2. Add flour and mix again.
3. Cover a baking sheet with parchment and form pancakes (cutlets) on it. Place in an oven preheated to 180 degrees for 20-25 minutes.

These same cutlets can be simply fried in oil.

Lenten beet cutlets

As the name suggests, these cutlets contain no animal products. All the recipes above contain eggs, but these cutlets are egg-free. Therefore, they can be safely called lean, dietary, vegetarian and vegan.

Another feature is that these cutlets are made from raw beets. You could say it’s an analogue of potato pancakes, when raw vegetable mass is fried in a frying pan.

Required ingredients:

1. Beetroot – 1 kg.
2. Wheat flour – 2 tbsp. spoons;
3. Semolina – 2 tbsp. spoons;
4. Garlic – 3 cloves;
5. Salt – 1 teaspoon;
6. Sunflower oil for frying;

Cooking process

Raw beets need to be peeled, washed and cut into small pieces. They need to be crushed.

You can use a blender, you can use a fine grater, or you can put it through a meat grinder. You will get a soft juicy beet pulp.

Squeeze the garlic onto the beets, add salt, add semolina and flour. Mix thoroughly until completely homogeneous.

Use your hands to form cutlets approximately the same size as in the photo below.

Fry in oil for a few minutes on each side. It’s even better to simmer under the lid. It’s just that fresh beets take longer to cook than other vegetables, like potatoes.

Tips and notes

• You have familiarized yourself with the basic recipes, based on them you can come up with your own variations. The bottom line is that the cooking technology remains virtually unchanged, it’s the same everywhere.
• I advise you to also look at these similar dishes:
• Various oatmeal pancakes;
• Carrot pancakes;
• Draniki made from potatoes and cheese;
• Pumpkin fritters;
• Cabbage pancakes;
• Be sure to serve the cutlets with a sauce, such as thick sour cream.
• You can diversify the taste with fresh herbs (dill, parsley), potatoes, onions and other vegetables.
• No one is stopping you from making sweet beet pancakes. Just remove the spices and add a few spoons of sugar.
• You can cook not only in the oven or in a frying pan. Both a multicooker (stewing or baking program) and a double boiler are suitable.

Watch the video on how to cook www..com/embed/wWVBHSP9M-Y

Source: https://vsepirojki.ru/bliny-i-oladi/gotovim-kotlety-iz-svekly-5-samyh-vkusnyh-retseptov.html

Lenten beet cutlets fried in a frying pan without eggs and milk

Although these cutlets are lean, they are quite spicy due to the fact that they are cooked with the addition of garlic. They contain no animal products, so they are quite suitable for a vegetarian menu. We will need:

• Beetroot – 0.5 kg;
• Semolina – 0.5 cups;
• Garlic - a couple of cloves;
• Dill greens;
• Salt;
• Vegetable oil for frying.

Preparation:

1. Boil the beets, or even better, bake them in the oven. When baked, more nutrients are retained, and the taste is richer.
2. Peel and grate the finished vegetable. Add salt and pepper if desired.
3. Squeeze the garlic, add chopped dill.
4. Add semolina and mix. Let sit for 10 - 15 minutes to allow the cereal to swell.
5. Form cutlets by moistening your hands in a bowl of water.
6. Fry.

Serve with boiled rice or bulgur. Beets go well with walnuts, so before serving, you can sprinkle the cutlets with chopped walnuts.

Lenten cutlets

The most famous recipe for beet cutlets is vegetarian or lean cutlets (also called meatballs or pancakes). The meatballs can be sweet or not, and in the second case they are considered main dishes that can be served with a side dish.

Lenten meatballs are prepared without animal products, that is, even without eggs, so they are especially in demand for vegetarian menus or menus during Lent.

Ingredients:

• beets 1 kg;
• flour 2 tbsp. l.;
• semolina 2 tbsp. l.;
• garlic and salt to taste.

Cooking method:

1. These meatballs are made from raw beets, so there is no need to boil them first. Peel and rinse the vegetable.
2. Next, you need to chop the beets: grate them or put them through a blender.
3. Finely chop the garlic, add to the chopped vegetable, and add salt.
4. Add semolina and flour to make a fairly stiff dough. Mix the dough well until it becomes homogeneous.
5. Let's form cutlets. To prevent the dough from sticking, you can wet your hands in cold water.
6. Fry the meatballs on both sides in a heated frying pan with vegetable oil.
7. Since fresh beets take longer to cook than other vegetables, you can simmer the cutlets over low heat under a lid.

Lenten meatballs are ready!

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May 3, 2020 at 9:07 am PDT

Beet cutlets with cottage cheese

Beetroot cutlets with cottage cheese are perfect not only for dinner, but also for breakfast.
First of all, boil the beets and peel them. Grate on a coarse grater. Finely chop the onion and fry it in a frying pan for a couple of minutes. Mix all vegetables with cottage cheese. It’s better to take a fattier one so that it’s easier to make cutlets. Add egg and spices. Pass a couple of cloves of garlic through a garlic press and add to the mixture as desired. But if you don’t want spicy cutlets, then you don’t need to add garlic.

Roll in breadcrumbs and fry on both sides. If you don't have breadcrumbs, it's easy to make your own. To do this, cut the bread into small pieces, place on a baking sheet and dry. Grind the dried bread into crumbs and roll the cutlets in it.

You can bake beet cutlets with cottage cheese in the oven. Add raisins to them. Before serving, sprinkle with sour cream. This is the perfect snack to take to work or school. The cutlets are delicious even when cold.

How to cook beet cutlets

First you need to boil raw beets. To do this, wash the vegetables thoroughly, put them in a saucepan, cover with water and cook. If you want, you can just roast the beets. To determine if the product is ready, simply pierce it with a fork. If it enters softly, then the beets can be removed from the water and begin preparing the cutlets.

When the vegetables are cooked, cool them and peel them. Grate the finished beets on a coarse grater. Also boil and peel the chicken egg. Cut it into pieces and add to the grated beets. Be sure to add salt and garlic to the minced meat. Add semolina and then mix everything well. The cutlets are almost ready. All that's left is to fry them.

To do this, put a frying pan on the fire and heat it up. Pour some vegetable oil into it. Make cutlets from the prepared dough. This can be done using a tablespoon. Place the pieces in a frying pan and fry on both sides. This will take 5 to 6 minutes.

Recipe for “Spicy Beet Cutlets with Sweet Rice”:

To prepare beetroot cutlets, I took semolina from Mistral. For a side dish I had Orient rice from Mistral.

The beets need to be washed well and, without cutting off the tails, placed in boiling water. Don't add salt!

I usually cook beets the traditional way (2 – 2.5 hours over low heat). But when there is little time, I do it twice as fast. The beets boil for about an hour. Then I take it out of the boiling water and place it in cold water with ice. Due to a sharp temperature change, the beets become soft and can be grated immediately.

Grate the beets. You can use a fine grater or a coarse one - it doesn’t matter.

Add chopped garlic, spices, salt, sugar and egg to the bowl with beets. Grate the zucchini there too. Mix. If the beets are very sweet, no sugar is needed.

Now half a glass of semolina. Add and mix.

The result is a mixture like this. Leave for 10 minutes so that the semolina swells a little.

We form cutlets and place them in a heated frying pan with sunflower oil. Let's fry. On each side, 2-3 minutes over medium heat.

Place the cutlets in a baking dish.

Prepare the “sauce” for pouring. To do this, mix tomato paste, hot chili sauce, sour cream and 1.5 cups of water. Fill the cutlets and put them in the microwave over medium heat for 10 minutes. You can simmer them in the oven.

Now it's time to prepare the side dish. To do this, measure out 2 cups of rice.

I cooked in a slow cooker. It's faster that way. But you can cook rice in a saucepan. Wash the rice, put it in a slow cooker, and add salt. I usually add 2 tablespoons of unscented sunflower oil. I cook the rice for 7 minutes on the “High Pressure” program. My multicooker is old, so I don’t show the numbers on the display (not everything works anymore...). Grind the sugar with butter and “season” the rice. You can melt the butter.

The rice is ready. And the cutlets were already stewed. You can invite everyone to the table!

I also offered sour lemon to accompany the sweet rice and spicy beet cutlets. Nobody refused! Bon appetit everyone!

Beet cutlets with carrots and meat

Beetroot cutlets can not only be vegetarian, they can also be made with meat, thus preparing a delicious lunch that can also be fed to men.

Required ingredients:

• 0.5 kg mixed minced meat;
• 1 large beet;
• 1 large carrot;
• 2 medium onions;
• 1 egg;
• vegetable oil for frying.

Cooking time: 40 minutes.

Calorie content: about 200 Kcal/100 g.

In this recipe, beets and carrots are not boiled, but remain raw and grated not on a coarse, but on a fine grater. You can finely chop the onion, or grate it too and then squeeze out the excess liquid from it. Next, you need to take minced meat, add vegetables and an egg, salt and pepper and knead it well. All that remains is to form beet cutlets and fry them in vegetable oil on both sides until cooked. Serve with side dish.

Recipe 6: Beetroot cutlets from Yulia Vysotskaya

• beet
• White bread
• Wheat flour
• bay leaf, cloves
• wheat flour - 1 tsp.
• salt pepper
• lemon juice - 1 tbsp.
• breadcrumbs

Cut half a medium-sized beet into cubes and cook in a small amount of water, adding a little salt. For aroma, add a couple of bay leaves and four clove buds. Cut the crusts from two pieces of sliced ​​loaf, crumble them and pour boiled water over them.

When the beets are cooked, they are pierced with a knife with light force. It can be passed through a meat grinder, ground in a blender or grated. For grating, it is better to cook it whole. Add the squeezed pulp, a teaspoon of wheat flour, salt and pepper to taste to the ground beets. Add a tablespoon of lemon juice. Mix everything well again. It turned out to be about a glass of minced meat.

From the resulting minced meat, form three balls the size of a chicken egg and roll them in breadcrumbs. It’s good to put them in the freezer for half an hour, then they will become stronger and easier to fry.

Carefully transfer the cutlets into a frying pan with vegetable oil, heated over medium heat, and fry covered for 2-3 minutes on each side.

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Beetroot cutlets

Making beet cutlets using this recipe is easy. Doctors, given the beneficial properties of beets, called it a “vacuum cleaner for the liver.”

Beet cutlets according to this recipe will turn out delicious, they are included in

• therapeutic diets,
• children's menu,
• on the menu of people leading a healthy lifestyle.

Beet cutlets Recipe

There are various options for preparing beet cutlets. I offer you a recipe for beetroot cutlets with semolina and cottage cheese. This recipe is part of various treatment menus, including for pancreatitis - diet No. 5p

Be sure to include beets in your diet menu for pancreatitis. Beets contain iodine, which has a beneficial effect on restoring pancreatic function. Other products containing iodine are here>> Interestingly, heat treatment does not reduce the beneficial properties of the vegetable.

Beet cutlets with cottage cheese

Ingredients:

• beets - 1 kg (8 pcs.)
• semolina - 75 g (3 tbsp)
• cottage cheese 9% - 150 g
• eggs - (50g) 1 piece
• butter - 50 g (2 tbsp)
• milk 3.2% - 100 ml (1/2 cup)
• salt - to taste

How to cook beet cutlets:

1. We wash the beets well and boil them in their skins. You can learn how to quickly and correctly cook beets here >>
2. Let's clean it up. Let's pass the beets through a meat grinder. Or you can grate it on a fine grater and grind it in a blender.
3. Let's simmer the beets: put the beets in a saucepan, add milk and butter, simmer for about five minutes.
4. Add the semolina in a thin stream and stir to prevent lumps from forming. Continue cooking until done, continue stirring.
5. Add the pureed cottage cheese, eggs and salt to the cooled mass. Mix thoroughly and form cutlets.
6. Steam it, you can do it in a slow cooker or in the oven.
7. Serve with sour cream, sour cream or milk sauce.

Bon appetit!

nutrients per 100 grams of dish:

• Proteins - 5.09 g
• Fat –9.62 g
• Carbohydrates – 14.94 g
• calorie content – ​​146.63 Kcal.
• B1 – 0.0368 mg
• B2 –0.0368 mg
• C – 12.285 mg
• Ca- 49.14 mg
• Fe – 0.6142 mg

Note.

Please do not judge me for presenting to your attention a recipe based on 1 kg of beets. The recipe recipe for beet cutlets calls for 1 egg per 1 kilogram of beets (see above - ingredients).

Beet cutlets with semolina

How I cook beet cutlets. — I take the ingredients, reducing their quantity by half, and take one egg, as in the first recipe. In addition, you can prepare beet cutlets without adding cottage cheese, i.e. it turns out like this:

Ingredients:

• beets - 0.5 kg (3-4 pcs.)
• semolina - 40 g (1.5 tbsp)
• white bread or cottage cheese soaked in milk - 75 g (you can exclude these ingredients from the recipe)
• eggs - (50g) 1 piece
• butter - 25 g (1 tbsp)
• milk 3.2% - 50 ml (1/4 cup)
• salt - to taste

How to cook beet cutlets:

1. We wash the beets well and boil them in their skins. You can learn how to quickly and correctly cook beets here >>
2. Let's clean it up. Let's pass the beets through a meat grinder. Or you can grate it on a fine grater and grind it in a blender.
3. Let's simmer the beets: put the beets in a saucepan, add milk and butter, simmer for about five minutes.
4. Add the semolina in a thin stream and stir to prevent lumps from forming. Continue cooking until done, continue stirring.
5. Add white bread (cottage cheese) soaked in milk and squeezed out, egg and salt to the cooled mass. Mix thoroughly and form cutlets.
6. Steam it, you can do it in a slow cooker or in the oven.
7. Serve with sour cream, sour cream or milk sauce.

Bon appetit!

How to cook beet cutlets

This recipe does not apply to a therapeutic diet for pancreatitis, since the cutlets are fried in vegetable oil.

Ingredients:

• beets - 500 g
• white bread or loaf, soaked in milk and squeezed
• wheat flour - the amount depends on the juiciness of the beets, if the beets are very juicy, then more flour will be needed
• milk - 50 ml (1/4 tbsp)
• egg - 1 pc.
• vegetable oil for frying in a pan

How to cook beet cutlets:

1. We wash the beets well and boil them in their skins. You can learn how to quickly and correctly cook beets here >>
2. Let's clean it up. Let's pass the beets through a meat grinder. Or you can grate it on a fine grater and grind it in a blender.
3. Add white bread soaked in milk, yolk, salt and pepper to the beet mass.
   Mix all this well.
4. With wet hands, form balls the size of a chicken egg.
5. Dip into whipped egg white.
6. Breaded in breadcrumbs.
7. Fry in a frying pan in vegetable oil.
   The pan is preheated over medium heat. Frying time is 2-3 minutes on each side. hot over medium heat.

Bon appetit!

Calorie content of 100 grams of beet cutlets

The calorie content of beet cutlets depends on the ingredients included in their composition and on the method of heat treatment.

Minimum calorie content - recipe No. 1. Maximum calorie content of beet cutlets - recipe No. 3

If you cook beet cutlets according to recipe No. 1, then the calorie content of 100 grams of beet cutlets is 146.63 Kcal.

How to cook beet cutlets video recipe:

Beetroot cutlets recipe is simple.

Source: https://pancr.ru/dieticheskoe-pitanie/svekolnye-kotlety.html