We all love beets for their unique, unlike anything else taste and a lot of useful properties. It is most valued for the prevention of heart and vascular diseases, as well as anemia: beets are rich in substances such as iron, potassium and magnesium, which have a beneficial effect on hematopoietic processes in the body.

Unfortunately, we are accustomed to thinking that cooking beets is long and tedious: indeed, if you simply place them in a pan with cold water, they will cook for 2 to 3 hours, which cannot repel anyone who values ​​their time from this product .

We decided to collect the most effective tips on how to cook whole beets as quickly as possible and at the same time preserve all of their unique beneficial properties.

Temperature changes

This method is ideal for those who decide to quickly cook whole beets in a pan.

If you urgently need boiled beets to prepare a dish, we advise you to act like a professional chef: leave them in boiling water for half an hour, drain the water and immediately place them under running ice water.

Leave the beets to cool under water for 10–15 minutes: such a sharp temperature change will bring them to readiness.

Boiling water

Bring the water to a boil and, placing the beets in the pan, cook for about 40 minutes, maintaining high heat. Pour plenty of water, because the high temperature will boil it away very quickly.

Big fire

To quickly cook beets on the stove, you will need high heat and 20 minutes of free time.

It is very important to pour in more water: the root vegetables should be covered with about a ten-centimeter layer of already boiling water. Otherwise, the water will boil away long before the beets have time to cook. Leave the pot on and simmer for 15-20 minutes, then run the root vegetables under ice-cold running water for 5 minutes. The beets are ready.

The only drawback of this express method is that nothing of the beneficial vitamin C remains in the product.

Baking in the oven

Try cooking beets quickly in the oven using an ovenproof bag. This method is as fast as cooking, and, most importantly, just as (if not more) tasty: baked beets are sweeter than boiled ones, which can be successfully used when preparing, for example, vinaigrette.

Place the washed, unpeeled beets in a bag (you can also use foil) and place in the oven, preheated to 180–200 degrees. Small young root vegetables will be ready in half an hour, and large and ripe ones in 40–50 minutes.

In the microwave

If you want to cook beets quickly and tasty in the microwave, you will need about 20 minutes.

Place the unpeeled, washed beets in a special container for microwave ovens or a plastic bag, without tying it, but folding it. Set the microwave to medium power and cook for 7-10 minutes. Check for doneness and let the beets sit for another 5-10 minutes if they are still half-raw.

In a slow cooker

You can also cook beets quickly and easily in a slow cooker. The simplest and fastest option is to cook whole vegetables of approximately the same size in their skins.

On the “Steam” program (which can easily be replaced by the “Soup” or “Cooking” programs), the beets need to be completely filled with water and left to cook for 40 minutes. After the end of the program, check readiness and, if necessary, add another 10 minutes.

Never cut off the tail or peel the beets (unless you plan to stew them for your dish). It will be enough to wash it thoroughly with a sponge and send it to cook in this form: this way it will retain its beautiful rich color.

Speaking of color: add half a teaspoon of vinegar or lemon juice to the water after boiling - this will make it even brighter.

If you're cooking beets for a vinaigrette or other salad and don't want them to color the rest of the vegetables, toss them thoroughly in vegetable oil after cutting them before mixing them with other ingredients.

How to cook beets quickly, tasty and healthy? There are many recipes for dishes made from beets and tops - not only everyone’s favorite borscht, herring under a fur coat, vinaigrette, but also other lesser-known soups and salads, as well as pie fillings, pickles and marinades. Here you will find simple recipes that do not require much time and effort to prepare beets and tops for the winter and for every day for yourself and your children.

What are the benefits and harms of beets for health?

Due to the fact that red vegetables and fruits are good for the heart and blood vessels and have an anti-inflammatory effect, they must be present in.

In addition, if you want your children to never have digestive problems, regularly prepare dishes with beets for them (but also don’t forget about oatmeal and sour-milk products). It helps very well with constipation, as it has laxative properties. In addition, it destroys putrefactive bacteria in the intestines. In beets, and especially in their tops, there is a large amount of dietary fiber, which mechanically cleanses it and, thanks to this, removes waste and toxins from the intestines, liver and blood vessels. Beets regulate metabolism and counteract the development of obesity and cancer.

Beetroot and tops contain many microelements and vitamins. For example, vitamins C, A, B, K, folic acid, potassium, magnesium, manganese. Thus, our body needs manganese for the absorption of iron (therefore, eating beets prevents anemia), the normal functioning of the thyroid gland, and the development of bone and cartilage tissue. Beet tops contain more useful substances than root vegetables. For example, it contains 500 times more vitamin K, which is needed for blood clotting and wound healing, and 124 times more vitamin A, which is essential for eyes and skin.

In addition, beets have a calming effect on the nervous system and improve mood, cleanse the walls of blood vessels, improve blood composition and memory.

Carefully! Beetroot can be given to a child with allergies if he does not have allergic reactions to it. In addition, in large quantities and in the form of juice, beets are contraindicated for hypotensive patients, as it lowers blood pressure (what hypertensive patients need!); patients with diabetes, as it causes surges in blood sugar; for kidney diseases and urolithiasis; with a tendency to diarrhea; as well as those taking blood thinning medications.

By the way, by eating beets, you can find out whether the iron content in your blood is normal: if the urine turns red, then its content is low.

How to cook beets correctly

You don't have to cook beets and eat them raw with other vegetables. But in its raw form it is less digestible than boiled. In boiled meat, more vitamins and minerals are retained if you cook it in water without salt (but adding a little citric acid so that it does not lose its bright red color) and under the lid, without cutting or cutting off the peel from it. Place the unpeeled vegetable in already boiling water (slow heating begins to destroy vitamins and minerals) and cook for 40 minutes. But half an hour is enough if, after cooking, you immediately place the vegetable under running cold water.

You can cook beets in a double boiler; however, like other vegetables. With this method of preparation, beneficial substances will not go into the water.

And if you bake beets in the oven, then with this method of cooking they will taste better and more nutrients will be retained in them. Beets should not be peeled before baking. You just need to wash it, cut off the long tails, wrap it in foil, preferably in 2 layers, and place it in an oven preheated to 200 degrees. Bake for 40 minutes to an hour.

But you can cook beets in another way - stew them. And in just 15 minutes. Beets cooked this way are also richer than when boiled in water and, most importantly, cooked quickly with minimal loss of nutrients!

Stewed beets recipe

1 Take raw beets. Wash with cold water and clean;
2. grate it on a coarse grater or grind it in a blender. During this time, heat a frying pan over low heat (preferably a deep frying pan with a thick bottom or a cast iron).
3. Place the entire crushed mass in a frying pan, lightly greased with any refined (this is what should be used for frying and stewing) oil. Cover with a lid and simmer for 3-5 minutes over high heat;
4. Stir again, add a little water and close the lid again and simmer for another 5 minutes on slightly reduced heat;
5. Then mix again and close the lid for another 5 minutes. The fire is small;
6. Add salt, add grated garlic, stir and turn off the heat.

Beetroot prepared in the manner described above, crushed in a blender, will quickly and tasty produce beetroot caviar if you add onions, carrots, and tomato paste during stewing. Hot stewed beets or caviar can be rolled into sterile jars for the winter and then used to make soup or pie filling. or as a side dish for meat and fish. In addition, you can make various salads from stewed beets by adding suitable ingredients to it.

Beet salads. Recipes are simple and tasty

From boiled, steamed, baked or stewed beets, you can quickly prepare a very healthy and tasty salad for your children. There are many options for beet salads. But we do not recommend seasoning them with mayonnaise, as mayonnaise is difficult to digest. In salads intended for children, it is still better to use sour cream.

Beetroot salad with sour cream, if you add grated garlic, sour cream, chopped walnuts to stewed or grated beets.

Mini vinaigrette, if you add chopped pickled cucumber and onion to diced beets and season with unrefined sunflower oil.

Salad with beets and sauerkraut, if you add sauerkraut with onions and unrefined sunflower oil to the beets.

Beetroot salad with egg and apple, if you add diced unpeeled apple and boiled egg to the beets. You can season with mayonnaise, sour cream, cream or unrefined sunflower oil.

Beetroot salad with cheese or feta cheese, if to
Add stewed or grated beets to grated hard cheese or cheese (processed cheese is not recommended for children due to the high content of melting salts) and season with unrefined vegetable oil or sour cream. If desired, you can add chopped walnuts, prunes or a little grated garlic to the salad.

Beet salad with prunes, if you add finely chopped prunes and chopped walnuts to stewed or coarsely grated beets. You can also add finely chopped canned pineapple, sprinkle the salad with lemon juice, or season it with liquid from a jar or unrefined vegetable oil. And if instead of pineapple you add pieces of chicken fillet and a juicy apple (sprinkle lemon juice on them so as not to darken), grated garlic - you will get a very tender and healthy salad. It is better to season it with sour cream.

Beetroot salad with dried fruits, if you add chopped walnuts and dried fruits (pre-soaked for 15 minutes and finely chopped) to the stewed, grated or cut into strips beets: dried apricots, prunes, dates, raisins. A little chopped garlic. Season with homemade mayonnaise or honey and lemon juice. Super vitamin salad is ready!

You can also add vegetables such as boiled carrots and potatoes, tomatoes to beet salads; Fried mushrooms and canned squid also go well with beetroot salad.

Any beet salad will be much tastier if you let it sit for 2 hours in the refrigerator. Don't forget to cover the salad with cling film or a lid.

Recipe for beetroot salad with pickled herring and apples

4 medium beets
1 small apple 1 pickled herring (boneless fillet)
1/2 teaspoon or salt to taste
3/4 cup sour cream
1/2 teaspoon balsamic vinegar (for parents only)
fresh dill for garnish

1. Rub the cooked beets under cold running water with a soft cloth or kitchen paper to clean them;
2. Cut the beets and washed apple into cubes;
3. cut the herring into small pieces;
4. mix all ingredients; add salt and sour cream;
5. You can split the salad in half and add half a teaspoon of balsamic or wine vinegar to the parent's portion of the salad;
6. garnish with sprigs of fresh dill and refrigerate.

Salad recipe with beets, peach and bulgur

200 g peaches
200 g beets
140 g bulgura
1/2 lemon
30 g honey
40 g olive oil
1 clove of garlic
1 tsp. paprika
100 g cheese
15 g parsley

1. Boil or bake the beets until tender;
2. Prepare bulgur according to the instructions on the package (or according to the recipe on);
3. In a large bowl, combine lemon zest and juice, honey, olive oil, pressed garlic and paprika.
4. cut the peaches into slices, break the cheese into pieces;
5. mix bulgur with peaches, feta cheese and sliced ​​beets, pour over the sauce and sprinkle with chopped parsley.

How to make beet juice

Before preparing beet juice and giving it to children to drink, a beginner needs to know some nuances. Due to the fact that children have lower blood pressure than adults, they are not recommended to drink a lot of beet juice. It needs to be diluted with the juice of other vegetables or fruits, for example, carrot, pumpkin, apple, grapefruit. In addition, beet juice must be allowed to stand for at least two hours so that harmful substances evaporate from it.

Beetroot, apple and grapefruit juice recipe

To prepare this juice you will need:

1 peeled beet (cooked or raw, the cut should be without white streaks)
2-3 apples with peel and seeds (choose a non-acidic variety)
1 peeled grapefruit (a child can have no more than 1 piece per day and only if he is not taking any medications)

1. Cut clean apples, grapefruit and beets into pieces;
2. put all the ingredients in a juicer, and if you don’t have one, grind in a meat grinder and squeeze through cheesecloth;
3. let the finished juice stand for 2-3 hours, and then drink and enjoy!

What can be prepared from beet tops

Beet tops, as we already know, contain even more vitamins and microelements than the root vegetable itself. But they all disappear during heat treatment. Therefore, it is better to add tops to salads and ready-made soups. It can be salted, pickled or dried.

Beet leaves should not be limp and withered, but dense and with red veins. It is better to store beet tops in a glass of water and in the refrigerator. But under no circumstances should you wash it in advance or store it in plastic.

Most gardeners perceive beet tops as waste that must be removed after harvesting. In fact, green leaves are a valuable source of nutrients and can be used as raw materials for canning. To get delicious preparations for the winter, just find out what recipes with beet tops exist.

Beetroot is a universal type of garden crop, as leaves and roots are used for food. Several centuries ago, only the tops were used for food, and the underground part was intended only for medical purposes. Today the situation is exactly the opposite and, mainly, root vegetables are used for food, and leaves, at best, are used to feed livestock. This situation deprives a person of a valuable source of vitamins and nutrients.

Beet tops contain a large amount of vitamins; they contain folic acid, which is necessary during the period of conception and gestation. When consuming leaves, a person is able to fill the body with a huge list of chemical elements, including phosphorus, calcium, magnesium, iodine and zinc.

Doctors advise including beet tops in your diet if you have the following problems:

• pathologies of the cardiac system;
• violation of the elasticity and patency of blood vessels;
• disruptions in the functioning of the endocrine system;
• anemia, problems with blood composition;
• stomach ulcer, gastritis.

Regular consumption of tops helps normalize metabolism and improves blood circulation, which has a beneficial effect on a person’s well-being. Due to the presence of choline in the greens, positive changes in the functioning of the liver are observed, since the active element prevents the formation of fatty deposits.

Improvements in the functioning of the digestive system occur thanks to pectin, which blocks the action of harmful intestinal bacteria.

An excellent replacement for fresh herbs are winter preparations, which allow you to obtain a valuable product during the cold period; a person has the opportunity to enrich the diet with tasty and healthy dishes at any time. Canned beet tops can be used as a snack, an addition to side dishes, as a dressing for soups or as a salad ingredient.

Preparing the main ingredients

For salads and fresh use of tops, it is recommended to collect early leaves, as they become tough during the harvest period. The workpiece can also be made from late tops, but in order to soften it, heat treatment is carried out. For harvesting, choose cloudy weather without rain. If the vegetables were fed with nitrates, then it is necessary to cut off 5 centimeters of the cuttings at the base, this is where their accumulation is observed.

After collection, the leaves are thoroughly washed, excess debris and greens with obvious signs of damage are removed. To make the process easier, you can put the tops in a bowl of water for a couple of minutes; all small specks and light foreign objects will float up, so they can be easily removed.

Recipes for preparing preparations for the winter

Today there are many options for using beet tops. Gardeners often eat fresh greens in salads and add them to soups. An equally common method is drying leaves and freezing them. To preserve the qualities of the plant in winter, use:

• pickling;
• pickling;
• canning.

When choosing a cooking recipe, it should be taken into account that heat exposure reduces the value of the product. At the same time, hot preservation methods provide beet tops with the longest possible storage.

Dressing for borscht

It is not difficult to prepare a dressing for borscht, and in the future its use significantly saves the cooking time of the soup. The preparation can be used not only as an ingredient in a dish, but also as a regular salad.

The recipe involves the use of the following components:

• beets - 1 kilogram;
• water - 200 milliliters;
• tops - 500 grams;
• onions, heads - 1 kilogram;
• carrots - 1 kilogram;
• tomatoes - 1 kilogram;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• vinegar 70% - ½ teaspoon.

First, pour a little sunflower oil into the pan, fry the carrots and onions until the vegetables become soft. After this, add beets, add water and simmer for 15 minutes. Add tomatoes and sugar and keep in simmer mode for another 10 minutes. Add salt and vinegar and mix the mixture thoroughly, keeping it on the fire until the beets are ready. Lastly, add the tops, leaving to simmer for 5 minutes. After boiling, the mixture is placed in sterilized jars.

Canned red beet tops

Beet leaves, for further use in borscht, can be prepared in just a few minutes, which is why the method is called “five-minute”. The leaves are cut, placed tightly in jars and filled with hot salty solution.

Salt and sugar are used to taste; the standard proportion is when 2 to 1 proportions are used per 1 liter of water and vinegar is added in the amount of ½ teaspoon. Canning involves sterilizing jars for 5 minutes. Vinegar is added to containers immediately before closing them.

Pickled leaves, petioles

You can pickle leaves and cuttings of beets. Since the structure of the parts of the plant is different, different processing of raw materials is assumed. For a recipe for 1 jar of 0.5 liters you will need:

• petioles 250 grams or 200 grams of beet leaves;
• salt - 1 teaspoon;
• sugar - 0.5 teaspoons;
• garlic - 1 clove;
• horseradish - 2 centimeters;
• allspice, black pepper - 5 and 10 pieces each;
• vinegar 70% - 1 milliliter.

The petioles are prepared using the triple-pouring method, that is, the hot marinade is poured, drained, boiled and re-poured 3 times. The leaves are prepared by sterilization, that is, the hot marinade is poured into jars and containers and boiled in water for 5 minutes. The blanks covered with lids are turned over and wrapped in a warm blanket.

Pickled

The method involves the use of tops. The recipe requires the following ingredients:

• stems - 1 kilogram;
• garlic - 1 piece;
• salt - 1 tablespoon per liter of water;
• bay leaf - 2 leaves;
• pepper - 10 peas.

The stems are doused with boiling water and placed tightly in jars, garlic and peppercorns cut into slices are placed between the layers, and salt is poured over the top. If you want to get the finished product in a week, then pour boiling water over the workpiece, keep it at room temperature for 2 days and put it in the refrigerator. If you fill it with cold water and put it in a cold cellar, the result is achieved after 3 weeks.

In Armenian

Beet tops prepared in Armenian style are called “borani”. Prepared from the following products:

• beet tops - 1 large bunch;
• onion - 1 head;
• garlic - 1 clove;
• salt, herbs, sour cream are added to taste;
• butter.

Finely chopped onions are sautéed in oil to achieve a golden hue. After this, add chopped tops and simmer under a closed lid for 15 minutes, add salt and pepper, during the process you need to periodically stir the mixture. Prepare the sauce by mixing chopped garlic with sour cream and thoroughly whisking with herbs. The dish is served simultaneously with the dressing.

Pickling

Salting allows you to preserve the tops with the maximum content of nutrients and vitamins. To do this, green leaves are cut and placed in dense layers of 2 centimeters in transparent containers, alternating with salt. The recipe requires coarse grinding without iodine content.. If the tops are too rough and hard, then first pour boiling water over them and wait until they dry.

The preparation for storage is put into the refrigerator and used directly when preparing the dish. To eliminate the risk of increased salt content in the finished dish, it is recommended to first add the dressing, and only then, if necessary, add additional salt.

Freezing

An excellent alternative to traditional dressings is the freezing method. The advantage of this option is the minimum required time, the possibility of long-term storage and preservation of useful substances, which is associated with the absence of thermal effects. You can freeze the product in the following ways:

• in plastic bags;
• containers;
• in the form of ice cubes.

Before freezing, washed beet tops are doused with boiling water, which makes them softer and more pliable. After drying, the greens are placed in bags from which excess air is removed. This action will ensure better storage of the product and save space in the freezer.

Beet tops can be stored separately from other greens or you can create a combination of herbs. Good “partners” for her are parsley and dill. This storage option is ideal for preparing soup dressings, as it allows you to form portioned bags or cubes for 1 use.

Tops appetizer

You can roll up beet stalks with pepper; this combination will be a great appetizer for the table. If the tops are tender, then there is no need to treat the stems with boiling water. Tough shoots are doused with hot water or boiled for 1 minute. For the recipe you will need:

• tops - 0.6 kilograms;
• salt - 1.5 teaspoons;
• wine vinegar 6% - 60 milliliters;
• garlic - 3 cloves;
• sweet pepper - 3 pieces.

The petioles are cut into 10 centimeters in size and placed in sterilized containers with sliced ​​peppers, adding garlic evenly. You should not compact the layers too tightly. Add salt on top. The water is heated to boiling water and carefully poured into the jar to the level of the hanger. Add vinegar and sterilize for 10 minutes, then cover with lids and leave to cool.

How to properly store workpieces

Prepared delicious preserves can be considered half the job done, but it is no less important to preserve the preparations in the winter. The average shelf life of closed cans is considered to be 1 year, but the presence of a preservative in the form of vinegar in the composition allows you to increase this period.

You can store containers in the refrigerator, but, in most cases, choose cellar conditions, since a large number of cans can be stored in such a room. The key to long-term storage is the tightness of the containers and the temperature regime, which for preservation should be from 3 C to 15 C.

Before sending to the cellar, the jars should be checked for leaks; containers with the workpiece should be removed if droplets appear. These tops can be used for immediate consumption. It is not rolled up a second time, since with repeated heat treatment it loses its qualities, and the absence of such a procedure will not allow long-term storage of the workpiece.

How to quickly and correctly cook beets is a question that is asked not only by culinary experts. There are a lot of subtleties and tricks in cooking beets. Knowing them will make it easier to achieve results, make them tasty and healthy. So, how to cook beets quickly and easily?

How long does it take to cook beets?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What's here:

Cook for 2-3 hours

If you place it in a saucepan of cold water and just place it on the stove, the cooking time will be 2-3 hours (depending on size). Cook beets quickly It won’t work, but, according to nutritionists, some vitamins will be preserved.

Cook in 1 hour

If in boiling water, then an hour. But the process can be accelerated.

A professional approach to cooking beets

Professional chefs cook beets like this: after they have boiled for about 30 minutes, drain the water and place under running cold water (the colder the better) for about 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Cook beets in 15-25 minutes!

If you want to cook the beets even faster, put them on high heat without turning down or covering the pan with a lid. (True, in this case there will be nothing left of vitamin C). But then there must be a lot of water, it must cover the root vegetables 8 centimeters above, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

“Long-lasting” method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - low heat (until cooked). At the same time, pour water 5 centimeters above the level of the beets.

Always finish the process with cold water. Then the beets, in addition to being “ready”, are easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil them, but bake them in the microwave or oven at 200 degrees, placing them in a baking bag. This will take 25-30 minutes; if the temperature is not so high or the beets are large and old, then it will take longer.

• Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is recommended to use it in recipes for salads and vinaigrettes.

More about the nuances of quick cooking of beets:

Choose small, flattened, thin-skinned Bordeaux varieties; they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with the beets (I found a recommendation on the Internet, I haven’t tried it myself).

A barbaric method: peel the beets, cut them into pieces, in a word, do as you would with potatoes. Cook it in a pressure cooker for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and more

1. Clean not clean. Wash thoroughly, using a brush. We don’t remove the peel, we cook it with it. We do not cut off the tail. If you break the integrity of the beets, juice will leak out of them and they will turn out watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt, don’t salt. We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people believe that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell. Not everyone loves the smell of beets. To neutralize it, throw a crust of bread into the pan.

5. How to check readiness. Check the readiness of the beets with a fork: they should enter the vegetable softly and easily.

6. If you have peeled fresh beets, it should not be exposed to air so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot has dried out, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on the fire without changing the water.

8. How not to “color” vegetables in vinaigrette. WITH Are you planning to make a vinaigrette? Cut the boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not be colored.

9. About the benefits of beetroot broth. Do not throw out the beet broth that remains after cooking the beets! It’s better to add lemon juice, cinnamon and ginger in equal quantities (adjust how much yourself, depending on the amount of broth). The result is a tasty and medicinal refreshing drink, no worse than one, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to prepare dishes from beet tops, pkhali, for example, add it to borscht and beetroot soup, because beets are healthy, and beet tops are even healthier - they contain a powerful dose of vitamins. Only young tops will be used for food; old ones are not suitable.

What can you make from tasty and healthy beets? We have collected the best recipes for you - simple, fast, delicious!

Everything is very simple, but it turns out very beautifully, and besides, it’s delicious!

For pancakes:

• milk - 120 ml;
• boiled beets - 120 g;
• flour - 90 g;
• egg - 1 pc.;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l.;
• salt - 1/3 tsp.

For filling:

• cottage cheese - 200 g;
• sour cream - 3-4 tbsp. l.;
• salt - ¼ tsp.

Cut each pancake into 5-6 pieces and decorate to taste. Beetroot pancakes are very easy to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

• Beetroot (small) - 2 pcs.
• Sweet paprika - 1 pinch.
• Rosemary (dry) - 1 pinch.
• Mint (dry or 1 sprig fresh) - 1 pinch.
• Mustard (table) - 1 tsp.
• Vegetable oil - 2 tbsp. l.

For the salad

• Beetroot (pickled) - 2 pcs.
• Cottage cheese (soft low-fat or curd cheese) - 200 g
• Garlic - 1 tooth.
• Walnuts - 1 handful.
• Lettuce leaves (leaves, optional) - 3 pcs.
• Baguette (optional) - 5 slices.

Bake or boil beets. Peel, cut into thin rings or thin cubes, no need to grate, we will first marinate the beets.

Pour mint, rosemary and paprika into the container in which the beets will be pickled.

Add mustard, salt and pepper, mix thoroughly.

Mix with beets and marinate for 10-24 hours. I marinated for a day.

Then place the beets on a sieve to drain excess oil.

Add chopped garlic, a little beet oil to the soft cottage cheese and grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using a cooking ring, layer the beets.

A layer of cottage cheese with garlic.

Cut the baguette into thin slices and dry in a frying pan.

Remove the ring and decorate with nuts, lettuce and croutons if desired.

Recipe 3: how to make beet vinaigrette in the oven

What can you make from beets if you bake them in the oven, try making a vinaigrette from baked vegetables!

• Beetroot - 430 grams
• Potatoes - 230 grams
• Green peas - 170 grams
• Carrots - 130 Grams
• Pickled cucumber - 120 grams
• Olive oil - 50 Milliliters
• Parsley - 2-3 pieces (sprigs)
• Sugar - To taste
• Salt - To taste

Peel the beets, rinse and cut into large pieces. Bake the beets in the oven, adding salt and butter. Cook for about 30 minutes.

Do the same with carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add fresh peas to them; if they are frozen, then scald them with boiling water.

Finally, add herbs, sugar, butter and salt to the salad. Stir the dish. Bon appetit!

Recipe 4: How to Make Spiced Boiled Beetroot Dip

• beets 1-2 pcs.
• coriander 0.5 tsp.
• garlic 2 cloves
• cumin 0.5 tsp.
• tomato paste 1 tbsp.
• vegetable oil 1 tbsp.
• salt 0.5 tsp. or to taste

Boil or bake the beets, peel and chop coarsely.

Grind with a blender, add tomato paste, cumin, coriander, chopped garlic, salt and pepper.

Stir, add vegetable oil, stir.

Serve with bread or vegetables. Bon appetit!

Recipe 5: beet soup made from young beets with bread kvass

You can make a very tasty healthy lunch from young beets with tops!

• Young beets with tops - 2 pieces
• Table vinegar 9% - 1 tbsp. spoon
• Bread kvass - 1 Liter
• Boiled egg - 2 pieces
• Fresh cucumber - 2-3 pieces
• Green onions, dill, parsley - 1 bunch
• Sugar - 1 tbsp. spoon
• Salt - To taste
• Ground black pepper - To taste
• Sour cream - To taste

Prepare beetroot ingredients. Boil the eggs hard. Cool. It is better to put cucumbers, eggs, kvass in the refrigerator for now.

I have already cut off the tops of the beets, there is no need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Place in a saucepan, add 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash the beet tops, cut them into small pieces and add to the stewed beets. Simmer for another 10 minutes under the lid.

The finished beets with tops need to be cooled completely.

Cut the cucumbers and eggs into cubes and add to the beets.

Add a large amount of chopped herbs: dill, parsley, green onions.

Final stage: add salt, sugar, ground black pepper, kvass, sour cream. Mix the beetroot mixture thoroughly and adjust the salt and pepper.

Beetroot soup with bread kvass is ready! Try it!

Recipe 6, step by step: pkhali from beet tops with nuts

If you have prepared your favorite beet dishes, you will be left with beet tops - the healthy part of the vegetable. What can be prepared from beet tops and leaves? Use our recipe for Georgian pkhali - very tasty!

Pkhali in Georgia is made from a variety of fresh greens and leaves, including spinach, nettles, cabbage and beets. Pkhali can also be made from vegetables with the addition of walnuts.

• 1 kg beet leaves (with stems),
• 250 grams of walnuts,
• 30 grams of fresh green cilantro,
• 30 g fresh parsley,
• 6 sprigs of green onions,
• 1 tsp dried cilantro,
• 1 tsp suneli hops (ground blue fenugreek),
• 1 tsp ground red pepper,
• 2 cloves of garlic,
• salt - to taste.

Rinse beet leaves thoroughly in cold water.

Separate the leaves from the stems; you can cut them with scissors.

Place the stems in a deep saucepan with salted water, put on fire and cook for 10-15 minutes.

Place the beet leaves in another pan with salted water and cook for 5 minutes.

Cool the cooked beet leaves and stems. Then squeeze thoroughly, trying to remove as much liquid as possible.

This is what the balls look like after push-ups:

Below you see balls of different colors, the darker ones are leaves.

We pass the beet stalks through a meat grinder. And finely chop the leaves.

Place in a bowl as shown in the photo below and mix using a plate.

We pass the walnuts and garlic through a meat grinder and combine them with Georgian spices. Mix thoroughly.

Finely chop the parsley, green onions and cilantro. Combine and mix with nuts and garlic.

Combine greens with nuts with beet leaves.

Mix thoroughly, then form small balls.

That's all, the vegetable salad is ready! Serve pkhali cold with bread. Bon appetit!

Recipe 7: how to make pickled beets (step-by-step photo)

First of all, you need to choose the right beets for the sourdough process. Naturally, you need to take only healthy small beets with a characteristic dark red color. If the beets are too lightly colored or have white streaks or rings, don't pick them up. In general, the best varieties for sourdough are Egyptian and Bordeaux.

• beets - 1 kg
• water - 1 l
• salt - to taste

Rinse the beets well under running water.

To peel.

Cut into slices of any shape and place in a container in which our beets will be stored.

Make a brine from water and salt.

Pour brine over the beets.

Place a weight on top and cover with a lid. I had a glass as a load, which was filled with brine and pressed the beets tightly.

We wait 2 weeks, from time to time we look in and remove the mold and foam. And we enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: red beet kvass (step by step with photo)

What tasty drinks can be made from beets? Try making kvass! Refreshing and cool.

• Water 2 l
• Beetroot 1 kg
• Sugar 4 tbsp.
• Bread 1 piece

For the recipe you will need beets, water, rye bread, sugar.

Cut the bread into medium-sized pieces.

Cut off the tails of the washed beets. Cut the beets into medium-sized pieces.

Place sliced ​​bread and beets in a washed and dried three-liter jar.

Pour sugar into the jar.

Pour two liters of boiling water over everything and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it is delayed), then you can put 3 unwashed raisins in a jar - this will speed up the fermentation process.

After 3 days, the kvass is ready. Cool the drink in the refrigerator and you can enjoy this drink, or you can use it when preparing borscht.

Recipe 9: red borscht with salted tomatoes

• any meat (this time I had beef);
• potato;
• carrot;
• salted tomatoes;
• greens and sour cream optional.

First, place a pan of water on the stove and cook the broth. The cooking time will depend on the type of meat you choose. When the broth is ready, you should start frying.

Grate the beets and carrots, choosing the side of the grater with large holes.

Place the vegetables in the pan. At this time you need to deal with onions and potatoes. They need to be cut into cubes and immersed in a container where our meat broth is cooked. First the onions, then after a couple of minutes the potatoes.

Next, remove the skins from the salted tomatoes and chop them using a grater. You will get a kind of tomato. Add it to the vegetables in the pan. Stir and keep on fire until the tomato brine has evaporated.

Add the contents of the frying pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time we are working on cabbage, it needs to be chopped.

If you, like me, have young cabbage, then add it to the borscht with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth right after the beets and carrots.

That's the whole recipe. Our homemade red borscht with salted tomatoes is ready. Let it brew for 15-30 minutes and you can serve it.

Recipe 10: Beetroot salad with tomatoes and peppers for the winter

For some reason, always accessible and healthy beets sometimes remain outside our attention during the procurement period of more popular and favorite vegetables and fruits. It’s completely in vain that we push into the background recipes with this wonderful root vegetable, but you can prepare delicious salads for the winter from it. And here is another indisputable argument in favor of such salads with beets - when heat treated, they do not lose their beneficial properties! This means that even in a small jar we can save a whole “armful” of microelements and vitamins!

• vinaigrette beets – 1.5 kg
• sweet pepper – 1.5 kg
• onions – 1 kg
• tomatoes – 1 kg
• refined sunflower oil – 300 ml
• sugar – 10 tbsp.
• vinegar - 9 tbsp.
• salt – 2 tbsp.

Before you start cooking, you need to prepare everything you need for rolling (sterilized dry and clean glass jars, tin or self-screwing lids, etc.) and directly prepare all the vegetables for chopping. They must be washed thoroughly, removing dirt and darkened areas, and cutting off parts unsuitable for canning, peel, stalks and seeds. It is best to chop the sweet peppers and onions for this salad by hand, and you can use household kitchen appliances to chop the beets. So, cut the pepper into cubes or oblong bars.

Cut the tomatoes in half, removing, if necessary, the green, dense part near the stalk. Grind the tomato halves in a blender or grind in a meat grinder to obtain tomato puree.

Slice the onion not very thinly, into medium half or quarter rings.

Grate the beets on a coarse grater or chop in a food processor. The vegetables are prepared - you can start preparing beetroot salad for the winter!

Pour the resulting tomato puree into a large saucepan, add sugar and salt, and add the beets. Bring the tomato puree to a boil, then turn the heat to low and let the beets release their juice so that the beets stew in their own juice for the next 10-15 minutes. At the same time, do not forget to stir all the time.

After 10-15 minutes, add onions, continue simmering the salad for 5-7 minutes, slightly increasing the flame of the fire.

Add chopped sweet pepper and add vegetable oil. Starting from this stage, the salad cooking time is 20 minutes (medium heat).

5 minutes before the end of the process, add vinegar to the salad with beets, stir, and let it boil.

Now the hot beet salad can be placed in glass jars for the winter, lightly compacted and making sure that the beets in the jar are in a sufficient amount of vegetable juice.