Lots of beets you can make. Beet tops: properties and application

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.

Alexey Tatyanchenko Author

15:45 17.09.2017

Beets are a very healthy and tasty product, and most importantly, they are very inexpensive. We invite you to supplement your menu with various dishes from this colorful root vegetable.

Every year, new research discovers new beneficial properties of this product. That’s why we suggest you don’t bypass it and use it not only for making borscht and vinaigrette. You can prepare a great variety of beet dishes - we give a selection of very simple recipes.

A simple and very tasty combination - an ideal starter or a complete light dinner. If desired, it can be prepared from either raw or boiled beets.

Ingredients for 2 servings:

• 2 large beets (raw or boiled)
• 2 sweet and sour apples
• 2 tbsp. l. olive oil
• 1 tsp. wine vinegar
• 100 g feta cheese
• salt, pepper (to taste)

Cut the peeled beets into thin strips, remove the core from the apples and also cut into strips. Mix the apple and beets in a bowl, add vinegar, olive oil, salt, pepper and mix well. Keep in mind that feta itself is salty, so add just a little salt. Place the salad on plates and add feta cheese cut into small cubes.

Beetroot paste with nuts

This pasta is an excellent option for a dietary snack. You can spread it on crackers or toasted bread, or even add it as a dressing to a light green salad.

Ingredients for 4 servings:

• 250 g boiled beets
• 1-2 cloves of garlic
• 50 g shelled walnuts
• 2 tbsp. l. olive oil
• 2 tbsp. l. natural yogurt
• a few mint leaves
• salt, pepper (to taste)

Cut the peeled beets into small pieces, place all the ingredients in a blender and blend until smooth. When serving, garnish with mint leaves and chopped walnuts.

The most unpleasant and troublesome thing about preparing dishes from beets is the actual cooking. Cooking or baking beets takes at least an hour and a half. Often we simply don’t have it. In this case, the ideal solution would be boiled beets, which are sold in supermarkets - they are already peeled and vacuum packed.

Beetroot salad with prunes

Another simple and proven combination of flavors - this salad is an ideal solution for those watching their figure.

Ingredients for 2 servings:

• 2 boiled beets
• 1 tbsp. l. olive oil
• 40 g prunes
• 10 g sunflower sprouts (can be replaced with arugula)
• ½ tsp. balsamic vinegar
• 20 g parmesan
• salt, pepper (to taste)

Cut the beets into large slices, place in a bowl, add salt, pepper, olive oil, balsamic vinegar and washed prunes. Mix well, place on plates, add herbs and grated parmesan.

Salad with feta and parsley

A great detox salad option with fresh ingredients and some feta for added nutrition. This dish will be the perfect solution for your diet. Since feta itself is salty, we recommend not salting it, but if necessary, you can add a pinch.

Ingredients for 2 servings:

• 2 raw beets
• large bunch of parsley
• 100 g feta cheese
• 2 tbsp. l. olive oil
• ground pepper (to taste)

Finely chop the parsley leaves, peel the beets and cut into large cubes. Mix beets, herbs, ground pepper, olive oil and diced feta cheese in a salad bowl.

Pkhali from beets and cabbage: a dietary snack in Georgian

Pkhali is a traditional Georgian snack made from vegetables, nuts and herbs. We suggest you prepare a beetroot version of this exceptionally tasty and nutritious snack.

Ingredients for 4 servings:

• 3 boiled beets
• 1 small white onion
• 500 g white cabbage
• 3 cloves garlic
• 100 g shelled walnuts
• small bunch of cilantro
• 1 tsp khmeli-suneli
• 1 tbsp. l. wine vinegar

Chop the cabbage coarsely, throw it into boiling water and cook for 2 minutes, then drain in a colander and let the water drain well. Pre-grind the nuts in a blender. Place the cabbage in a blender or chopping bowl of a food processor, add chopped onion and garlic, nuts, boiled beets cut into small pieces, chopped cilantro, vinegar and suneli hops. Transfer the pasta to a bowl and refrigerate for 30 minutes. Then form balls of any size. Serve chilled.

Photo in article: www.shutterstock.com

Beets are available regardless of the time of year, and this is its main advantage. In addition, it is characterized by a high degree of usefulness, containing many useful and nutrients - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a wide variety of dishes, both salads and desserts. In this article we will look at several recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve constipation.
Let's look at a few simple dishes you can prepare using this unique root vegetable.

Simple salad

This recipe for an interesting and very simple salad will be useful not only to lovers of various savory snacks, but also to those who are committed to a healthy lifestyle.

Ingredients:

Beets - one large one or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil - a couple of tablespoons;
- ground black pepper – a couple of pinches;
- salt - to taste.

To prepare this dish you will need to boil and marinate the beets in advance. To do this, you should first thoroughly wash the vegetable, fill it with water and put the container on the fire. It takes quite a long time to cook beets, although young and small root vegetables usually cook in half the time. In order to speed up the process, you can cool the half-raw vegetable under running cold water.

After the beets are completely cooked, peel them and cut them into small thin cubes. To prepare the marinade, prepare a solution of acetic acid or use regular six percent table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest dish of boiled beets is prepared.

Beet and carrot salad

This dish can also be prepared at any time of the year, because all its ingredients are always available.

Ingredients:

Boiled beets - one piece;
- fresh carrots - one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Place the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Salad with beets and beet tops

If you grow this unique root vegetable yourself, you can include an interesting salad of boiled beets and beet tops in your summer menu. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate fresh beets from the tops, cover with water and boil directly in the skins. The young vegetable will cook quite quickly, and at this time cut the tops: the stems are cut into cubes, and the leaves into noodles. Afterwards you need to crumble the boiled, peeled and cooled root vegetable. Mix the ingredients and season the salad with a mixture of equal parts of mayonnaise and sour cream, and add salt to taste.

Spicy salad

This dish makes a great savory appetizer.

Ingredients:

Beets - one piece;
- hard cheese – one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beetroot and seaweed

This dish combines the health benefits of two unique products. It will appeal to all those who are confident in the usefulness of seaweed, but do not really like it because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed – one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut into small cubes. Drain the marinade from the cabbage and chop it a little if necessary. Combine and mix the ingredients, then season them with vegetable oil. Add pepper and salt to taste.

Sweet salad

Let's not limit ourselves to just salty beet salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins – one handful;
- sugar – one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort out the seedless raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets, then put them in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the salads described above can be supplemented with walnuts. They go very well with boiled beets. In addition, this root vegetable is usually combined with herring, as in the famous dish “herring under a fur coat,” as well as with pickled cucumber. You can add some prunes or fresh grated apple to dessert with beets. The finished dish is seasoned with sour cream, mayonnaise (as an option - a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

This healthy vegetable is rarely used for snacks - housewives greatly underestimate its capabilities. However, hot, rich beetroot soup is not the only dish for which it is suitable. What is the simplest but most delicious beet salad recipe, and what is best to combine this root vegetable with?

How to make boiled beet salad

You first need to prepare the root crop for work, and the smaller it is, the easier it is for you. For this purpose, you can resort to several methods that yield the same result:

• Simple and familiar - on the stove. Pour water, after boiling, wait 45-60 minutes.
• Express method - microwave. Peel the root vegetable and place in a special bowl with a lid. Add about half a glass of water. Cook for 7 minutes at 90-100% of your microwave power, then turn over and repeat the procedure.
• Convenience and reliability - a multicooker. Place the root vegetable on the bottom of the bowl, fill it completely with water, cook on the “Cooking” or “Soup” mode for 35-40 minutes.
• For pulp without excess water - oven. Wrap in foil twice or thrice and cook at 200 degrees for half an hour.
• Unusual – for hot/spicy salads. Pour chopped or grated beets with marinade from 1 tbsp. l. apple cider vinegar with any spices, cook at maximum microwave power for 9-10 minutes.

When the main product is ready, you can decide how to make a beet salad: warm or cold, light or very hearty, varied or with just 2-3 ingredients. Some tips from the professionals:

• Do not add salt to the water where you cook it - it contains sodium, so it will be oversalted.
• The most successful additions for this vegetable are carrots, potatoes, cabbage, apples, onions, boiled eggs, and meat. It will be very tasty if you add any dried fruits, nuts, and cheese here.
• Fish is also “friendly” with this root vegetable, but it is better not to add seafood to it.
• The ideal dressing is vegetable oil, mayonnaise, lemon juice, wine vinegar sauce with olive oil (1:3) and black pepper.

Boiled beet salad recipes

The ideas for cold appetizers and/or side dishes discussed below are aimed at instant consumption or storing the finished dish for a couple of days, but most of them can be stored for the winter - they survive canning well. This is relevant mainly for compositions without cheese, fish, meat, i.e. only vegetables. They are poured with vinegar marinade and sterilized, although some housewives skip the last step.

With garlic

Spicy, nutritious, simple - these adjectives best describe this dish. It is advisable to take a soft cheese, which is definitely used here: Caucasian suluguni is ideal, but you can take a sweeter mozzarella (thick for pizza, not balls). If you do not like such varieties, use traditional Russian, Soviet, etc. Cilantro, if desired, can be replaced with any greens in the same volume.

Ingredients:

• Root vegetables – 2 pcs.;
• garlic cloves – 3 pcs.;
• suluguni cheese – 110 g;
• mayonnaise – 2 tsp;
• cilantro - half a bunch.

Cooking method:

1. Remove the peel from boiled or baked beets. Using a vegetable peeler, cut into long strips.
2. Pass the peeled garlic cloves through a press, mix with torn cilantro and mayonnaise.
3. How to prepare suluguni is up to you: you can grate it, or you can plan it into strips.
4. Combine ingredients, season, serve immediately.

With apple

Professionals call this combination of products classic: the tandem of a juicy, crispy green apple and tender, sweetish beet pulp, even without additional components, already creates a delicious taste. A light salad of beets and apples is liked by children who do not like this root vegetable, and if you sprinkle it with any crushed nuts and flavor it with small white seedless raisins, you will get a healthy dessert.

Ingredients:

• large beetroot;
• green apples – 2 pcs.;
• a handful of raisins;
• nuts – 1 tsp;
• salt;
• natural yogurt – 1 tbsp. l.

Cooking method:

1. Pour the washed root vegetables with cold water and cook after boiling for 35 minutes. Peel and grate coarsely.
2. Peel the apples, remove the core, cut them into quarters and grate in the same way.
3. Fry the nuts without oil, steam the raisins.
4. Make a salad by mixing all the products, season with yogurt and salt. Do not let the dish sit - the apples will begin to darken.

With walnuts

Is it important for you that it is not only tasty, but also beautiful in the photo? The recipe discussed below has every chance of appealing to you. This salad, arranged in a ring and covered with bright ruby ​​seeds, is called “Pomegranate Bracelet”. Simple technology of creation, the presence of dietary meat, high nutritional value - you can’t help but like it.

Ingredients:

• beets – 2 pcs.;
• chicken breast;
• walnuts – half a glass;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• pomegranate seeds;
• mayonnaise;
• spices, salt.

Cooking method:

1. Boil the chicken, cut into cubes.
2. Fry the walnut kernels until brown.
3. Boil vegetables and cut in the same way as meat.
4. Place a glass in the center of a flat dish. Start laying out layers of ingredients around: beetroot with nuts, chicken, potato, carrot, beetroot.
5. Coat the lettuce ring with mayonnaise, sprinkle with pomegranate seeds, pressing them with a spatula or palm. Remove the glass.

With cabbage

This light, healthy dish is an analogue of the famous “Brush”, which must be made using fresh vegetables. Boiled is used here, which softens the taste, giving it sweetness. If desired, the remaining components can also be thermally treated - a salad with boiled beets and cabbage will not become any worse, although it is better to leave the last component fresh and crispy.

Ingredients:

• white cabbage – 1/2 pcs.;
• beets – 2 pcs.;
• carrot;
• olive oil – 2 tbsp. l.;
• spices.

Cooking method:

1. Cut the cabbage into strips, squeeze with your hands, mix, being sure to press on it until the juice comes out.
2. Grate boiled root vegetables (raw or also thermally processed) equally coarsely.
3. Mix these products and season with olive oil. Season and serve immediately.

With egg

A very beautiful dish in the photo and in life, which is worth trying for lovers of puff cold appetizers. Thanks to boiled eggs and potatoes, it turns out very satisfying, and the proper arrangement of products ensures an attractive appearance. Some housewives consider this dish to be a more delicate analogue of the famous herring under a fur coat.

Ingredients:

• boiled beets – 2 pcs.;
• garlic cloves – 3 pcs.;
• boiled potatoes – 3 pcs.;
• eggs 1 cat. - 2 pcs.;
• carrot;
• mayonnaise - a glass;
• onion – 1/2 pcs.;
• seasonings

Cooking method:

1. Boil the eggs hard and let them cool. If the remaining products have already been heat-treated (excluding carrots), you can begin to form the salad by laying out the layers. If not, boil the vegetables.
2. Coarsely grate the potatoes and fill the bottom of the salad bowl with it. Season.
3. Cover with mayonnaise and onions.
4. Grate the carrots and distribute the garlic through a meat grinder.
5. Spread with mayonnaise and cover with beet chips.
6. The last layer is egg.
7. It is advisable to let the salad sit for several hours; you can stir it before serving, although the presence of clear layers makes the structure more beautiful.

With meat

If you're not looking for a diet-friendly salad, try this zesty option with crispy fried potatoes and mayonnaise dressing. The original way of serving makes this salad especially interesting, and the combination of products makes you ask for more again and again. If you have guests, it is better to prepare a double portion - they will be swept away in a matter of minutes.

Ingredients:

• beet;
• carrots – 2 pcs.;
• lean meat – 300 g;
• potatoes – 2 pcs.;
• frying oil;
• a mixture of ground peppers;
• mayonnaise – 2 tbsp. l.;
• green onion;
• large tomato;
• hot pepper pod.

Cooking method:

1. Using a Korean grater, turn the potatoes into thin long strips. If you are using a knife, be careful and patient - the outcome of the whole undertaking depends on the shape and thickness of the pieces. Rinse and dry with paper towels.
2. Heat a frying pan with oil (the layer should be visible, not just a greased bottom). Pour the potatoes into it in portions so that the straws do not pile up on top of each other. Fry until golden brown and remove on a napkin.
3. Cut the meat into cubes and fry in the same pan, but with less oil. Pepper and simmer under the lid. Take it out.
4. Grate the boiled root vegetables into long strips, like you did with the potatoes earlier. Place in a pile.
5. Grind the tomato and chopped hot pepper through a meat grinder. Add this mass to the beetroot-carrot tandem.
6. Next, send them meat, potatoes, and green onions. Season with mayonnaise, stir, serve immediately.

With carrots

Even without meat, vegetable snacks can be incredibly filling when prepared with legumes. Red beans are perfect for this. You can go the hard way and work with dry grains, or you can save time and use a can of canned product. All root vegetable salads are unpretentious to this nuance, especially the one below.

Ingredients:

• beets – 2 pcs.;
• red beans - a glass;
• carrots – 3 pcs.;
• tomato paste – 1 tbsp. l.;
• ground red pepper – 1 tsp;
• a bunch of cilantro, dill;
• vegetable oil;
• clove of garlic.

Cooking method:

1. Soak red beans overnight, rinse in the morning, and boil until soft (40-45 minutes).
2. Wash the root crop and heat it similarly. Peel and cut into strips.
3. Mix the boiled beans and beetroot strips and pepper.
4. After 10-12 minutes, add grated carrots fried in vegetable oil and garlic.
5. Add dill chopped with cilantro. Spice up. Season with tomato paste and mix thoroughly. It is recommended to serve warm.

With onion

This dish is especially warmly received in winter, when you want something healthy, vitamin-rich, light, but warming. Spicy beetroot salad with onions and butter, lemon juice and fresh herbs with sweet pepper strips can be served as a side dish or a full dinner. It is equally good cold or warm. If desired, the root vegetable is baked under dry herbs on a wire rack - this way the vegetable acquires a particularly bright aroma.

Ingredients:

• beets – 3 pcs.;
• large sweet pepper;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp. l.;
• lemon;
• a bunch of greenery;
• salt.

Cooking method:

1. Cook the fruits until soft for half an hour (for large root vegetables - a little longer). Rub coarsely.
2. Remove the seeds from the pepper and cut into strips.
3. Squeeze the juice out of the lemon, add a teaspoon of pulp, and grind with the torn herbs. Add oil, mix.
4. Season the beetroot-pepper tandem with this sauce and add salt. Serve in portions on a lettuce leaf.

With herring

This appetizer is so famous that it appears on every dinner and holiday table at least once. A beautiful and tasty salad with herring under a vegetable “coat” is easy to prepare, quickly eaten and always warmly received by guests. The housewife varies the ratio of the main elements to suit herself, but when laying out the layers, they should turn out approximately the same and not be repeated.

Ingredients:

• small beets – 2 pcs.;
• potatoes – 2 pcs.;
• salted herring;
• purple bulb;
• mayonnaise - half a glass;
• carrots – 3 pcs.

Cooking method:

1. Vegetables can be boiled, baked, wrapped in foil one by one, or cooked using a double boiler - this point is not important. It is important to obtain soft products that can be coarsely grated afterwards.
2. Remove the head, tail, bones and skin from the herring. Cut into pieces.
3. Start filling a narrow salad bowl: fish layer, onion layer, carrot layer, mayonnaise layer, potato layer, beet layer. Mayonnaise is placed on top in a spiral, and rubbed over the surface only after 4-5 hours. It is ideal to let the dish sit overnight.

With pickled cucumber

This excellent lean dish has a positive effect on the digestive system, although it should be used with caution if you have stomach acidity problems. A simple and quick salad with pickled cucumber consists of only 5 elements, but if you wish, you can add a little smoked meat (not during Lent), boiled beans, and other vegetables for satiety.

Ingredients:

• large beets – 2 pcs.;
• medium-sized pickles - 3-4 pcs.;
• onion;
• vegetable oil – 1 tbsp. l.;
• bunch of dill.

Cooking method:

1. Boil the fruits, peel, grate or cut into strips. Grind the cucumbers in the same way.
2. Chop the onion into half rings; if it is very bitter, pour boiling water over it or sprinkle with apple cider vinegar, but then rinse well.
3. Mix these products in a salad bowl, season with oil, sprinkle with torn fresh dill.

With vinegar and oil

For most women who are concerned about the beauty of their figure, this light and flavorful diet salad is more of a quick side dish rather than a snack. It complements heavy meat and even fish well, and can be served as a vegetable component with boiled cereal. The recipe is so simple that you will have time to cook it even if you are clearly short of time.

Ingredients:

• large beets;
• a bunch of green onion feathers;
• olive oil – 2 tbsp. l.;
• apple cider vinegar – 1 tsp;
• salt, dry herbs;
• coriander seeds.

Cooking method:

1. Cool the boiled (or baked) beets, peel them, cut them into thin slices or long strips.
2. Crush the coriander seeds with a pestle and add oil. Add dry herbs and mix.
3. Season the beetroot strips with vinegar, sprinkle with chopped onion and salt. Add oil with herbs and coriander, stir.

With potatoes

Who is not familiar with the classic vinaigrette? This healthy, tasty, very nutritious and light salad is almost a classic of any table, which even kings used to not disdain. Even in Russia, it appeared solely thanks to Emperor Alexander I, as a result of a small misunderstanding in the kitchen. The traditional vinaigrette formula is an equal ratio of all products, excluding onions - there is a little more of it. You can put less carrots.

Ingredients:

• potatoes – 200 g;
• beets – 200 g;
• carrots – 170 g;
• onion – 240 g;
• pickled cucumbers – 200 g;
• vinegar 6% – 1 tsp;
• sauerkraut – 230 g;
• vegetable oil – 3 tbsp. l.;
• ground black pepper.

Cooking method:

1. Boil the washed vegetables or steam until cooked.
2. Finely chop the onion and pour boiling water over it to prevent it from becoming bitter.
3. Cut the boiled vegetables into cubes, squeeze the cabbage with your hands. Mix.
4. The classic variation of this beet salad was seasoned with 3% vinegar, so 6% needs to be mixed in half with water.
5. Add oil, ground pepper, stir. It is not necessary to infuse the vinaigrette.

With prunes

A very simple recipe, 4 steps, only 6 components, and a very tasty result? This is not the utopian dream of every housewife, but a salad of boiled beets with prunes and fried salted pine nuts. Good for health, incredibly tasty, beautiful and easy to make. For dressing, professionals recommend natural yogurt, but you can use homemade mayonnaise or low-fat sour cream.

Ingredients:

• beets – 4 pcs.;
• pine nuts (kernels) – 4 tbsp. l.;
• thick white yogurt - half a glass;
• prunes - a handful;
• garlic cloves – 3 pcs.;
• salt.

Cooking method:

1. Fill the brushed root vegetable with water, and after boiling, cook for 35-40 minutes. Cool, remove the skin. Grate coarsely.
2. Immerse the prunes in boiling water and let stand for an hour and a half. Dry with a paper towel and cut into strips.
3. Warm the frying pan, sprinkle salt over it - you should get a thin layer. Next are the pine nut kernels. Fry until darkened, stirring constantly: the nuts should be covered with salt.
4. Squeeze the garlic through a press, combine with beet chips, prune strips and fried nuts. Top with yogurt.

With seaweed

In some photos, this unusual but very healthy snack can be mistaken for a real cake: colorful, layered, incredibly beautiful. From the point of view of serving for a large number of people, this is not entirely convenient, but very effective. The salad not only has excellent taste - it is filling, not too high in calories, and has a good effect on digestion and metabolic processes. If the mayonnaise is homemade, your figure will not suffer at all.

Ingredients:

• dried kelp – 220 g;
• root vegetables – 2 pcs.;
• potatoes – 2 pcs.;
• mayonnaise – 4 tbsp. l.;
• onion;
• carrot;
• seasonings

Cooking method:

1. Pour boiling water over the seaweed for 10-12 minutes. If it is fresh, just rinse well and dry. You can also use the pickled version - you don’t need to do anything with it except chop it.
2. Boil or steam the fruits, do the same with potatoes.
3. Peel the root vegetables and cut into equal cubes.
4. Grate the carrots coarsely. If desired, it can also be boiled.
5. Chop the onion and pour boiling water over it. After 3-4 minutes, squeeze out.
6. This dish is assembled in layers: first carrots, then beetroot and potato cubes, onions, cabbage. Between them there must be mayonnaise with spices.
7. Compact this mass and turn it over onto a flat plate. You can cover the top with a thin layer of mayonnaise and herbs.

Video

We are preparing an original snack. Roasted beet tops sounds strange to many. But this dish will become a signature dish after the first tasting. Juicy, crispy stalks with recognizable beetroot flavors sound pleasant together with fried onions and a piquant sauce. It contains mayonnaise, grated cheese and chopped garlic. Everything ingenious is actually simple. And from a minimum of ingredients you can create a masterpiece.

Ingredients:

• beet tops – 300 g;
• onion – 1 pc.;
• water – 50 ml;
• mayonnaise – 2 tbsp. l;
• garlic – 3 cloves;
• hard cheese – 40 g;
• dill - optional;
• salt, spices - to taste;
• vegetable oil – 1 tbsp. l.

Preparation

Preparing beet tops. We select fresh young leaves and cut off the petioles from them. The leaves can be used for cabbage rolls, for example. And the petioles will be used to prepare fried snacks. We rinse them.

We clean and wash the onions.

Cut the petioles into centimeter pieces. Cut the onion the way you like: rings, half rings, cubes.

Pour vegetable oil into a frying pan with a thick bottom. Put it on the fire and heat the oil. Then, carefully, so as not to get burned by the splashes, add the chopped onion.

Fry until translucent for 3 minutes.

After a while, we also send the chopped beet stalks there. Stir and add water. Cover with a lid and fry for 10 minutes.

Then salt the tops and season with spices. Fry for another 10 minutes.

Cumin, coriander and pepper would sound good. When composing your bouquet of spices, you need to focus on those that are combined with beets. After all, its petioles have the recognizable taste of a burgundy root vegetable. But they contain much more vitamins and microelements than beet pulp.

That’s why in the old days our ancestors used both tops and roots for food. For some reason we have moved away from these traditions. But it's never too late to get back to basics. Moreover, the dish made from petioles turns out to be truly tasty.

Prepare the sauce. In a suitable container, mix mayonnaise, chopped garlic and grated hard cheese. Mix everything well to make a thick sauce.

Place the finished fried beet tops on a plate (shared or portioned).

Place the sauce in the center.

If desired, you can sprinkle the food with chopped dill or other herbs. It would be nice to decorate it with a sprig of parsley or basil. A delicious ancient dish will take those who enjoy it back to the times of the ancient Slavs.