Treats those rare species which combine not only advantage and tremendous taste, but also interesting appearance. Any dish with beets is an ornament for a table for every day and for a holiday.

Cooks recommend safely using beets in the diet of young children or the elderly, and chemical composition  This vegetable makes it very important for people with health problems. A whole set of vitamins and minerals in the root is ideal for supporting the body.

Light beet salad

• 2 glasses of raw beetroot peeled and grated on a medium grater;
• 1 cup raw grated carrots;
• 70 grams of light raisins;
• for dressing you need: 3 tablespoons of lemon juice, 1 tablespoon of honey, spices (cumin, cinnamon, red pepper) and salt.

First, in a large bowl, the carrots are mixed with the washed and dried beets, then the pre-soaked raisins are added to the mixture. The ingredients for the dressing are mixed in a separate container and gradually added to the salad mixture. To saturate the salad, insist on it for at least an hour.

Vinaigrette: timeless classics

Vinaigrette is considered so popular dish that every housewife considers it necessary to bring traditional recipe  their changes and get at the exit of the dish, which will be the best choice for her household. but classic vinaigrette  attracts everyone with its familiar and familiar taste.

The procedure for preparing the classic Russian salad:

1. Boiled beets (1 large root vegetable) and boiled carrots  (no more than 2 pieces) are cut into the same cubes or slices. Vegetables are mixed with boiled potatoes (up to 5 medium-sized potatoes), cut into the same cubes.
2. Sauerkraut (about 100 grams) for salad should be thoroughly washed and cut. Salted cucumber (no more than 3 pieces) is cut into the same cubes. It is important to drain the brine so as not to add excess liquid to the salad.
3. Boiled vegetables are mixed with cabbage and cucumber, 5 tablespoons of canned green peas and 30 grams of chopped green onions are added to the mixture.
4. Salad is seasoned with vegetable oil. Some versions of the recipe allow the use of homemade mayonnaise or mustard dressing.

Beet cream soup

Instead of a long time familiar borscht or an annoyed beetroot, you can please your family with an original and delicious beetroot soup. Among the dozens of options should pay attention to this - fragrant and satisfying.

For cooking soup will need:

• 1 large beet.
• 2 large potatoes.
• 80 ml cream with a fat content of at least 25%.
• 1 tablespoon ginger.
• Some ghee.
• Spices: coriander, dry greens, a mixture of peppers, salt.

In one pan boiled diced potatoes and beets, cut into slices half the size of potatoes. Separately, the ginger with coriander is fried on a pre-heated pan, after which the mixture is added to the pan to the vegetables. The slightly cooled mixture is ground and whipped with a blender, flavored with spices and brought to a boil. Before the end of cooking cream is added to the soup.

Beet patties

Simple and light beet patties - the perfect substitute meat dishes. For their preparation, you will need boiled beets (3-4 small roots), 2 small cloves of garlic, 120 grams of semolina, 2 yolks, salt and for frying - vegetable oil.

Beetroot grated on a coarse grater is mixed with finely chopped garlic, yolks, salt and semolina. The mixture should stand at least half an hour to semolina swelled. The cutlets formed from minced meat are fried on medium heat for 3-5 minutes on each side.

Beet Snack

Original looking and delicious snack of beets and cottage cheese can be a useful and easy highlight. holiday table. To prepare the dishes will need:

• 4 boiled beets;
• 160 grams of cottage cheese;
• tablespoon of roasted sunflower seeds;
• a clove of garlic and celery stalk, parsley.

Boiled root vegetables are cut into 0.5 cm thick slices, and cottage cheese  knead with seeds, finely chopped garlic and chopped celery. Then from the slices of beets and fillings are formed turrets, resembling puff pastries. To maximize the taste of the snack you can pour a specially prepared dressing from vegetable oil, lemon and pomegranate juice and spices.

Beets are available regardless of the season, and this is its main advantage. In addition, it has a high degree of utility, contains many useful and nutrients - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for cooking a variety of dishes, like 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, it supplies our bodies with phosphorus, copper, iron and magnesium. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of "bad" cholesterol, prevent the deficiency of folic acid, and also relieve you from constipation.
Consider a few simple dishes, which you can cook using this unique root.

Simple salad

This recipe is interesting and very simple salad  useful not only to fans of different savory snacks, but also to those who are committed to a healthy lifestyle.

Ingredients:

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

To cook this dish you will need to pre-boil and marinate beets. To do this, first wash the vegetable thoroughly, fill it with water and place the container on the fire. It is necessary to cook beets for quite a long time, although young and small root vegetables are usually cooked twice as fast. In order to speed up the process, you can cool a half-baked vegetable under running cold water.

After the beets are fully prepared, peel them and cut them into small, thin sticks. To prepare the marinade, prepare a solution of acetic acid, or use the usual six percent table vinegar. All they need to do is simply pour the chopped beets and set aside for a quarter of an hour for pickling. 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 cooked beetroot dish is prepared.

Beet and carrot salad

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

Ingredients:

Boiled beets - one piece;
- Fresh carrot - one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel. Wash and clean the carrots, then rub all the vegetables on the grater. Fold 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 yourself grow this unique root vegetable, 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 leaves in the store, so if possible, use gifts from your garden.

Ingredients:

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

Fresh beets are separated from the tops, cover with water and boil directly in the peel. A young vegetable will cook quite quickly, but at this time cut the tops: the stems are cut into cubes, and the leaves - with noodles. After you need to chop boiled, peeled and cooled root crop. 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 will be an excellent spicy snack.

Ingredients:

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

Boiled, cooled and peeled root vegetables, grated with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beet and sea ​​kale

This dish combines the usefulness 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 the specific taste.

Ingredients:

Beets - one piece;
- marinated sea kale - one hundred grams;
- pepper, salt and vegetable oil for refueling.

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

Sweet salad

We will not be limited only to 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 beetroot, after cool and peel. Spoon the raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets on a grater, then put in a salad bowl and mix with raisins. Season with raisins and sprinkle with sugar.

Virtually each of the above salads can be supplemented with walnuts. They are very well combined 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. In the dessert with beets, you can add a little prune or freshly grated apple. The finished dish is filled with sour cream, mayonnaise (as an option - sour-mayonnaise mixture), as well as any vegetable oil to your taste.

Beetroot recipes with photos on the site for those who want to immediately see the finished dish. In recipes for making beets, for example, appetizers or salads, root vegetables are boiled or baked beforehand. Are considered that tastier dishes  with baked beets. In the beets are equally good and tops, and roots. From young tops prepare tasty and healthy toast. Mature root cooked borscht. Beets are added to salads, and not only in the vinaigrettes and herring under a fur coat. It is worth remembering that if boiled beets are indicated in the recipe, it’s better not to boil the roots, but to bake: wash, grease with vegetable oil, wrap in foil and send in a hot oven for 20-60 minutes. Roasting time depends on the size of the beets. Young beets are stuffed, stewed and fried in a pan, cutlets are prepared from it, chicken and duck are stuffed with it.

One of the few salads, when the appearance is not inferior to taste. Ordinary foods in combination with pomegranate seeds will acquire a completely different taste. We'll have to work a little, but it (the salad) is worth it.

section: Puff salads

Lenten salad of boiled squids with beets and pickled cucumbers. Onions before adding to the vinaigrette a little pickled in cucumber pickle with garlic. Beets are lightly boiled, cooled and added to the salad.

section: Vinaigrettes

Section: Original vegetable dishes and side dishes of different nations.
Recipes of extraordinary and easy-to-cook dishes and side dishes of the most common vegetables - we expand and diversify our homemade menu.
   6th section page

  Beet
  Beet dishes

Fresh apples grate, grated beets and horseradish grate on a fine grater.
All mix, season with sour cream and spices to taste.

:
  200 g young beet leaves, 2 onions, 4 tbsp. tablespoons vegetable oil, 1/2 cup water, salt.

Beet leaves to sort, wash, separate from the petioles, cut into strips.
Petioles chop, boil for 2-3 minutes, remove from the broth, cool.
Salt the leaves, slightly mash them, let stand in a cool place for 15-20 minutes.
Mix the leaves with boiled petioles, sprinkle with finely chopped onions and pour over the mixture of vegetable oil and broth.

:
  2 medium-sized beets, 2 small radishes, 1/2 cup of sour juice, sugar or honey, cumin or dill seeds.

Wash beet and radish, peel, grate, add juice (cranberry, apple, lemon, currant or rhubarb), season with sugar or honey, add cumin or dill seeds.

:
  3 beets, 2 tbsp. spoons of raisins, 2 heads of green onions with feathers, 2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of low-fat kefir, 1/2 cup of water, citric acid.

Peeled washed beets chop straws, put in a saucepan with water, add thoroughly washed raisins, citric acid. Bring to a boil, cool.
Add chopped green onions, pour a mixture of mayonnaise with kefir.

:
  800 g red boiled beets, 200 g marinade (2 parts vegetable oil, 1 part lemon juice or diluted vinegar, salt and pepper to taste).

Mix vegetable oil with lemon juice or vinegar, add a little salt.
Cut beetroot with marinade, salt and pepper.

:
  1 kg of beets, 1 kg of white cabbage, 200 g of onion.
For pouring: 1 liter of water, 0.9 l of table vinegar, 200 g of sugar, 120 g of salt.

Medium-sized beets, wash and cook until soft, peel and cut into strips.
Cabbage chop, chop the onion into rings.
In boiling water, dissolve salt and sugar, add vinegar and cook chopped vegetables for 10 minutes.
  When hot, transfer to jars, pour marinade and sterilize.

To prepare the salad, you can take beets, boiled whole or baked in the oven, peeled and cut into chips.
Melt the fat in the pan (vegetable oil, butter), add beets, lightly fry, add hot water  or broth (so that only cover the beets) and some citric acid or vinegar to preserve the color of the beets, as well as cumin for taste.
Stew in a closed saucepan. When the beets are soft, add flour and salt mixed with sour cream.
While stirring, boil, add citric acid, sugar to taste.
Note.  Salad should be sweet and sour.

Grate the peeled boiled beets, add the ground mass of cranberries, sour cream, salt and sugar.

:
  500 g of boiled beets, 2 yolks of hard-boiled eggs, 1 teaspoon of a room, 100 g of sour cream, cranberry juice, salt, sugar, greens.

Boiled beets to clean, chop or grate on a coarse grater.
Rub yolks through a sieve, add mustard, sour cream, cranberry juice, salt, sugar (ready-made sauce should have the consistency of kefir).
Pour over the beets with the prepared sauce, lightly mix with two forks, sprinkle with chopped greens.

:
500 g beets, 1 tbsp. Spoon flour, 1 tbsp. tablespoon butter, 50 g horseradish, salt, sugar, citric acid to taste, 100 g sour cream or kefir.

Washed, boiled in the peel of the beets, peel and grate on a coarse grater.
Melt the butter, mix with flour, dilute with sour cream or kefir.
  Put beetles, freshly grated horseradish, salt and sugar to taste in this sauce, acidify with acetic acid or grated pickled cucumber, boil the mass, stirring.
Note.  Especially delicious is the winter beet prepared in this way, which was stored in the cellar.

:
  500 g tops, 1/4 cup peeled nuts, 2 cloves of garlic, 300 g onions, 3-4 sprigs of dill, fruit vinegar, chilli pepper, salt.

Wash the tops, put in a saucepan, add 1 cup of boiling water and cook for 40 minutes.
Ready tops to fold in a colander and, when cooled, squeeze and chop.
Pound nuts, add pounded garlic and chilli, salt, chopped onions, chopped finely dill.
Mix everything with prepared beet tops  and pour the fruit vinegar.

:
  4 beets of medium size, 1/2 cup dried dogwood, 2 onions, 1-2 sprigs of parsley, 1 tbsp. Spoon minced mint, salt.

Wash beets, bake, peel and cut into slices.
In the meantime, boil dried dogwood and rub along with a decoction through a sieve or colander to get a mass of medium density.
Add very finely chopped onions, finely chopped parsley, mint, salt, cooked beets, mix well.

:
  3 medium-sized beets, 1 cup of prunes, 3 tbsp. spoons olive oil, 2 tbsp. spoons of sugar, 1 cup boiling water.

Bake beets, peel, cut into noodles, pour olive oil.
Wash the prunes, pour boiling water over it so that the water covers it, and add sugar.
As soon as the prunes become soft, remove it and put in beet noodles, mix well, add prune broth to taste.

:
  900 g of beets, 400 g of apples, 25 g of butter, 25 g of sugar, 220 g of sour cream sauce, 300 g of wheat bread for croutons.
For sour cream sauce: 1 cup sour cream, 1 tbsp. Spoon flour, 1 tbsp. spoon of butter.

Prepare sour cream sauce: lightly fry the flour with butter and dilute 1/2 cup of vegetable broth and sour cream.
Washed beets to bake or boil, peel and mince.
Apples bake, rub, mix with beets, butter, sugar, cream sauce  and simmer 8 - 10 min.

:
4 beets of medium size, 3/4 cup of peeled walnuts, 3 cloves of garlic, 1/4 cup of fruit vinegar, 1 tbsp. spoon of vegetable oil, parsley, chilli and salt.

Wash beets, bake, peel and very finely chop.
Peeled walnuts, salt, garlic, chilli pepper, mix well, mix in fruit vinegar, combine it all with chopped beets, mix well, add vegetable oil, and sprinkle with chopped parsley.

Peeled boiled beets grate on a fine grater, mix with cumin, salt and add cottage cheese pounded with milk.
Note.  To taste you can add sugar.

:
  400 g of beets, 20 g of vegetable oil, 100 g of red wine, garlic, salt, black pepper to taste.

Washed and peeled beets cut into slices and stew with vegetable oil, red wine, mashed garlic with salt and black pepper.
Note.  To make the dish thick, you can add roasted flour at the end of the quenching.

:
  600 g of beets, 80 g of vegetable oil, 120 g of walnuts, 2 eggs, 1 tomato, 1 fresh cucumber, 40 g of greens, salt, pepper.

Peel and wash the beets, cut into cubes, put in a pan with vegetable oil and simmer for 15 minutes.
  After cooling, combine with powdered with salt. walnuts. Serve, decorated with greens, slices of cucumber, eggs, tomatoes.

:
  4 medium beets, 1 onion, 1 teaspoon of sugar, 2 tbsp. spoons of tomato paste, 3 tbsp. spoons of sunflower oil, salt, pepper.

Bake beets, peel, grate, mix with grated onions, salt and pepper.
  Add sugar, tomato paste, mix, put in the pan and fry over low heat in sunflower oil for 30 minutes.

:
  400 g of beet, 400 g of prunes, 40 g of butter or vegetable oil, 40 g of tomato paste, citric acid, salt.

Peel the beets, grate on a fine grater or mince along with soaked prunes.
Put butter in a small aluminum pan, put prepared beets on top and, stirring slowly, simmer for 12 minutes.
Cool, combine with tomato paste, citric acid, salt and serve.

Beets and rhubarb stalks cut into slices and mince.
Put the mass in the pan, fill with butter or sour cream, add sugar and salt, put on the fire and simmer for 10 minutes, stirring often.
Cool before serving.

:
600 g of beets, 1 cup of peeled walnuts, 1/2 head of garlic, 2 tbsp. spoons of sugar, 1 tbsp. Spoon of sunflower oil, 2 tbsp. spoons of vinegar, salt, greens.

Beets bake, cool and peel.
Garlic peel, chop and grind with salt in a bowl.
Mince nuts in the same bowl, rub with a spoon with garlic, adding sunflower oil.
Add minced beets, sugar, salt, mix well.
When serving, decorate with cilantro leaves.

:
  400 g of beets, 200 g of pickled cucumbers, 4 cloves of garlic, 1 onion, 2 tbsp. spoons of vegetable oil, vinegar, salt, pepper.

Cooked washed beets in their skins, cool and peel.
Peel pickles and seeds.
  Onions lightly fry in vegetable oil.
Garlic peel.
All prepared vegetables mince, salt and pepper, season with vegetable oil and vinegar to taste.

:
  400 g of beets, 1 cup sour cream, 1 egg, 1 tbsp. Spoon grated cheese, 1 tbsp. spoon of butter, finely chopped dill and parsley, flour.

Bake or boil beets, cut them into slices, roll in flour, fry in oil.
In a deep refractory dish, oiled and sprinkled with flour, put layers of hot beets, covering each layer with sour cream, mixed with egg, dill and parsley.
Sprinkle with grated cheese.
  Brown in the oven.

:
  6-8 pieces beets, 1-2 onions, 1/2 tbsp. spoons of butter, 1 cup sour cream, 1 tbsp. a spoon of flour, 2-3 tbsp. spoon 3% vinegar, salt, pepper.

Wash beets, bake in the oven until cooked, cool, peel, finely chop and fry over low heat in a frying pan with oil.
At the same time, peel the onions, chop and fry on low heat, then mix with beets and cook for another 5-7 minutes, then add, stirring, sour cream with salt, salt, pepper, pour vinegar, bring to a boil and put on 15 20 minutes in a not very hot oven for baking.

:
  4 beets of medium size, 3 tbsp. spoons of wheat flour, 3 tbsp. tablespoons butter, 1/2 cup sour cream, 4 eggs, salt.

Beets bake or boil in water without peeling.
Then peel, cut into large slices, breaded in wheat flour, fry with butter, pour salted sour cream mixture with raw eggs and bake in the oven.

:
  4 medium beets, 2 tbsp. tablespoons butter, 1/2 cup semolina, 1.5 cups milk, 4 eggs, 1 cup (150 g) of cottage cheese, 4 tbsp. spoons of ground crackers, salt, sugar, sour cream.

Beets bake, peel and mince.
  Cook thick sweet semolina on milk and combine with beets.
Curd cheese through a sieve, combine with beetroot and semolina, add raw eggs, salt, sugar and mix.
In a mold, greased with butter and sprinkled with ground breadcrumbs, put the resulting mass in a layer of 6-7 cm, level, sprinkle with breadcrumbs, pour with butter.
Bake in a heated oven.
Pour the finished casserole with sour cream.

:
  1 kg of beets, 500 g of liver (preferably heart and lung), 3 eggs, 200 g of butter, 6 tbsp. spoons of ground crackers, salt, pepper.

Bake beets in the peel, peel, mince, salt and pepper. Divide the resulting mass into two portions.
To grease a bottom and sides of a form with butter and to strew with a thin layer of crackers. Put one portion of beets and grease with a thin layer of oil.
Boil liver, then mince, pepper, add chopped hard-boiled egg, pour in raw egg and mix well.
Put the resulting mass in the form (on top of the beetroot layer), brush on top with a thin layer of oil.
Put the second portion of beets, again grease with oil and sprinkle with breadcrumbs.
Pour the pudding with a beaten raw egg and put in a cool oven for 20-30 minutes.

:
  500 g of beets, 1 carrot, 1 onion, 1 tomato, 100 g of pickled cucumbers, 200 g of sour cream, 2 tbsp. spoons of 3% vinegar, 1 tbsp. spoon of vegetable oil.

Cook the beets with the addition of vinegar (to preserve its color), peel, remove the middle with a spoon.
Finely chop the onion and carrot, lightly fry in vegetable oil, add chopped tomato, chopped boiled beet pulp, chopped pickled cucumbers, ground pepper and simmer, adding water.
Stuff the beets with this mass, put them in a skillet, pour sour cream and bake.

:
  4 medium-sized beets, 1 carrot, 1 parsley root, 1 turnip, 1 onion, 1/4 cup of boiled rice, 50 g butter, 4 tbsp. spoons of ground crackers, 1/2 cup of sour cream or 1 cup of sauce.

Cook the beets in the peel, peel, make a hollow with a spoon and fill it with minced meat.
Mince prepared from sliced ​​and roasted carrots, parsley, turnips, onions and cooked rice.
Place the beets on a greased baking sheet or pan, sprinkle with breadcrumbs, sprinkle with fat and bake in the oven.
Serve with sour cream or sour cream sauce (see “Beet puree with apples”).
Note.  Before baking, beets can be sprinkled with grated cheese (4 tbsp. Spoons).

:
1 cup of millet groats, 2 medium beets, 3 cups of water, 4 tbsp. spoons of vegetable oil, salt.

Rinse beets, peel, grate on a coarse grater.
Soak the millet grits, boil for 5-6 minutes, add beets, salt, cover the pan tightly and leave for 20-30 minutes.
Submit porridge with vegetable oil.

:
  1 beet, 1 carrot, 2 tbsp. spoon raisins, 1/2 cup water, 2 tbsp. spoon apple jam, citric acid.

Peeled carrots and beets cut into strips, add washed raisins, water, apple jam, citric acid.
Bring the mixture to a boil, boil for 5-6 minutes, then cool. You can add sugar.

Wash dried apples, soak for 40-60 minutes, mince along with peeled beets.
Water, in which apples were soaked, filtered through cheesecloth, bring to a boil, put salt, citric acid, apples and beetroot through a meat grinder into a boil.
Bring mixture to a boil and cool.
Puree serve cold.
Note.  You can add lemon or orange zest to puree.

Prepare the dough, as indicated in the previous recipe, and add beetroot, grated cheese, and vegetable oil, grated on a large grater.
Leave to ferment for 1-2 hours in a warm place, pressing 2-3 times.
Before frying, again knead and bake pancakes in a frying pan heated with butter.

:
  For the dough: 1 glass of flour, 1 glass of milk, 2 eggs, 1 tbsp. spoon of sugar, 4 tbsp. spoons of vegetable oil, salt.
For the filling: 4 beets of medium size, 3 tbsp. spoons of mayonnaise, 2 tbsp. spoons of vegetable oil, parsley.

Prepare minced meat: grate beets on a coarse grater, add vegetable oil, stew for 5-7 minutes, cool, add chopped parsley, mayonnaise and mix.
Prepare the dough: grind the eggs with sugar and salt, add a third of the milk, vegetable oil, add flour and knead the dough, kneading all the lumps; gradually pour the remaining milk, stir until a homogeneous liquid mass (if lumps are left - strain through a sieve) and leave for 20-30 minutes.
In a frying pan, greased with butter, pour a thin layer of dough and fry on one side.
Put minced meat on the fried side of pancakes, roll and fry pancakes on the other side.
Serve with butter, sour cream or jam.

:
3 beets of medium size, 1.5 cups of water, 2 tbsp. spoons of fresh yeast, 1 tbsp. Spoonful sugar, 1 teaspoon salt, 3 UF. spoons of vegetable oil.

Beet peel, mince.
Prepare the dough (see "Beetroot pancakes"). Put the beets in the dough, mix and put for proofing.
From the fermented dough, form the buns, put them on a dry baking sheet and bake in an oven heated to 200-220 ° C for 20-30 minutes.
Grease the finished buns with vegetable oil.

:
For the filling: 1 beet, 2 apples, 1 tbsp. spoon jam or jam.

To make the filling, cut the washed apples without the core into slices, grate the peeled beets on a coarse grater.
Apples and beets mix with jam or jam.
Knead yeast dough, knock it out on a cutting board, put it for fermentation. Put the fermented dough on the table, sprinkled with flour, cut into small balls and leave for 10-15 minutes in a warm place for proofing.
Roll the balls into thin cakes, put as much stuffing as possible in the middle of each cake, tuck edges, put the patties on a dry baking sheet, let it rest for 10-15 minutes again.
Bake in the oven, heated to 200-220 ° C, for 20-25 minutes.
  Put hot pies on a dish and smear with vegetable oil.

:
  For the test: 1.5 cups of flour, 1/2 cups of water, 2 tbsp. spoons of fresh yeast, 1 tbsp. Spoonful of sugar, 1 teaspoon of salt, 2 tbsp. spoons of vegetable oil.
For the filling: 1 beet, 1/2 cup cranberries, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons of rice, 1/2 cup of water, salt.

Cranberry bust, rinse, rub through a sieve.
Wash rice, pour hot salty  water, bring to a boil, boil for 3-5 minutes, let stand for 15-20 minutes with the lid closed; Add grated cranberries, sugar, chopped beets on a fine grater, bring the mixture to a boil and cool.
The method of preparation of dough and pies, see the previous recipe.

:
  For the dough: 1/2 cup flour, 1/2 cup water, 2 tbsp. spoons of fresh yeast, 1 tbsp. Spoonful of sugar, 1 teaspoon of salt, 2 tbsp. spoons of vegetable oil.
For the filling: 2 beets, 2 tbsp. spoons of raisins. Prepare the biscuit dough. To do this, mix the eggs with sugar, pour in water, whip until a homogeneous fluffy mass is obtained (a trace of a whisk should remain on the surface). To make the mixture easier to beat, it can be slightly heated (up to 40-50 ° C). Add the flour to the whipped mass, stirring vigorously (if the dough is kneaded for a long time, it will settle and the product will turn out dense).
Pour the prepared dough with a layer of 2-3 cm into a pan lined with paper and bake in a heated oven for 10-15 minutes.
Immediately remove the paper from the finished biscuit, cut the layer into two parts, trim it (use trimming to make crumbs).
Place the filling on the bottom layer, put the second layer on top. You can lubricate the surface with sour cream.
Boca also lubricate and biscuit crumbs.
Note.  If a portion of the flour (25%) is replaced with potato starch, the biscuit will be more dry.

:
  2 medium-sized beets, 50 g butter, 1/2 cup sugar, 3 eggs, 2 cups flour, baking soda at the tip of a knife, salt.

Rub butter with sugar and eggs, mix with grated beets, beat for 5-6 minutes, add flour, baking soda, salt, mix quickly.
Put the mass into molds moistened with water and bake in the oven for 25-30 minutes.

:
  1 beet with tops, 1.5 cups of flour, 4 tbsp. spoons of butter, 4 tbsp. spoons of sugar, 1 egg, baking soda at the tip of a knife, salt.

Rinse beet tops and chop finely.
Rinse beets thoroughly, remove contaminated, darkened places and mince with skin.
Prepare the dough: soften the butter thoroughly, add powdered sugar, egg, soda and beat until smooth.
Mix the tops and beets, put in shortbread dough  together with flour, quickly mix and cool.
Roll out dough, cut cookies, bake for 10-12 minutes in an oven heated to 230 ° C.
Note.  For flavoring, you can use vanilla or lemon zest.  Fermentation at room temperature ends after about 2 weeks. During this time, you must regularly remove the foam from the surface of the brine and the yoke, then the mold.

Beet syrup is boiled sugar beet juice.
Wash the beets thoroughly in running water, cut into slices 2-3 mm thick, cover with water, boil and leave for 1.5 hours in the broth.
Then fold the beets on a sieve, and filter the resulting juice and cook, removing the foam.
The readiness of the syrup is determined as follows: a drop of the cooled syrup on the saucer does not spread.
Ready syrup - thick, brown color, with a sweetish taste, specific beetroot flavor.

Peeled beets finely chopped or cut into straws, put in a glass jar, add boiled water, add sugar and a crust of rye bread.
Cover the jar with gauze and leave to ferment for 3 days.
After this, filter kvass, bottle, cork and cool.

Washed and peeled dark-colored beets grate a large grater and put in an enamel pan. Pour warm boiled water and add a piece of rye bread.
Leave at room temperature for 2-3 days, stirring occasionally.
When the juice gets a nice color and taste, drain it, strain it and pour it into bottles by cork. Cork and store in a cold place.
Before use, fill to taste with sugar and salt.
Add to borscht or fridge.

Cut boiled beets into small pieces or grate on a coarse grater, pour boiling water and leave in a warm place for 1-2 hours.
Cool, drop in a decoction gauze bag with slices of rye bread and leave for a day for fermentation.
Then strain and bottle, cork and cool.  Peel onions and cut into slices 4-6 mm thick.
Put the sliced ​​beets in jars, transferring them with onions and spices, pour them with hot brine and sterilize half-liter jars in boiling water for 40 minutes, liter for 50 minutes.
Note.  Use for cooking salads, vinaigrettes, side dishes.

:
  900 g of beets, 100-150 g of horseradish, 70 g of sunflower oil, 50-60 g of vinegar 9%, 30 g of sugar, 50 g of salt, 0.5 g of black ground pepper.

Select young fresh beet roots of about the same size, wash thoroughly, trim the root and the head.
Boil large roots 45 minutes, small - 30 minutes.
Peel and cut into small cubes or slices.
Grind fresh horseradish in a grater or in a meat grinder, mix with beets, put in an enameled pan, add sugar; salt and pepper.
Boil the sunflower oil for 10 minutes and pour it into the pan.
Mix the contents of the saucepan and heat over low heat to 70-75 ° C.
Then remove the pan from the heat, add vinegar, mix everything and place in jars.
Pasteurize at 90 ° C: half-liter jars - 20 min, liter - 25 min.

Much has been said, and people have long taken note of this. Among other things, the vegetable is very tasty and gives the dishes a rich and bright color, which is also important: it is known that the aesthetics of the dish significantly increases its palatability, and hence the taste. Albeit only from a psychological point of view. There are many ways to cook beets. And if you have not yet accumulated your recipes, we suggest using ours.

Bake vegetables

Cooking recipes as a rule, young modern housewives begin to learn from baking. So vegetables are obtained and tastier and healthier: the necessary vitamins do not evaporate, as during cooking, you will not receive the next dose of carcinogens, as during frying. In addition, the ability to properly bake root vegetables can be very useful at a picnic in nature, on an active summer holiday - yes, wherever a campfire is supposed to be erected and a grill or barbecue is set up. But, by the way, there is an excellent recipe for how to cook beets just in the oven. Let's try?

Beets in foil and in the sleeve

We take the most beautiful and even root crop, thoroughly wash in running water, wipe with a clean towel. By the way, trim the "roots and tops" are not advised that the juice does not flow, and kept inside when cooking. Then we choose one of the 3 baking methods.

1. Fold the washed vegetables on the rack in the oven, heated to 160 degrees. We cook a little less than an hour, but not less than 45 minutes (during this time, everyone has time to cook thoroughly).
2. For baking dishes use food foil. Wrap the beets in it quite tightly, spread on a baking sheet, pre-filled with a glass of water. If the temperature in the oven is 170 degrees, then the small beets will ripen in three quarters of an hour. Beetroot baked in foil is sweet and healthy.
3. How to cook beets in the oven most quickly? Use the baking sleeve. We put the root crop into the sleeve, tighten it so that there is no oxygen, prepare 40 minutes at a temperature of just under 200 degrees. Readiness is checked already half an hour after the beginning of the process with a wooden toothpick or skewer: some beet varieties can prepare faster than in the time specified in the recipe.

Grill

If you are in the country, in the open air or in nature, you can take advantage of the open fire and cook beets on the grill or just bake in the fire. But you should pay attention to the fact that in this case, you should choose root crops the size of an average potato, so that it is more convenient to bake. The principle is the same: we wrap the beets in foil and - in the coals until ready. Or on the grill grout lay out raw beets.

Delicious salad

How to cook beets in a salad to please guests or home? Quite affordable and inexpensive ingredients will be needed: a couple of medium-sized beets, half a cup of walnuts, peeled from the shell, half a cup of prunes without a bone, a couple of garlic cloves, mayonnaise and spices, salted if desired.

Cooking

1. Root vegetables need to boil, not peeling. How to cook and cool - clean and rub.
2. Walnut ceiling or melenko cut.
3. We press garlic in a crush.
4. We wash the plums in a colander with boiling water, cut them into rather small pieces.
5. We mix the prepared ingredients in a wide crockery, season with mayonnaise, salt, spices - according to personal taste.
6. Salad is ready, before serving, cool it and sprinkle with chopped greens.

This dish should be present on holidays on the table, as with abundant libations (for example, within 2 weeks of New Year's feasts) and eating prunes and beets together will do their good deed: normalize digestion.

What is our life? Caviar!

How to cook beets in the form of caviar, which is an excellent snack, for example, with strong alcohol? It can also be spread on bread as a supplement to breakfast: tasty and healthy, and most importantly - satisfying, there will be no desire for a long time afterwards.

We take a kilo of beets, spoons of three vegetable oils, half a kilo of onion, a little bit of tomato paste, salt. That's all that we will need for cooking beet caviar. For lovers of piquancy, we will add a couple of cloves of garlic to the list of ingredients.

Cooking

Root and wash my unpeeled until fully cooked (easily pierced with a fork). It is not necessary to clean the product so that the beet juices do not go out into the water during cooking. From the same considerations, it is also not recommended to cut it. When cooked, remove from the pan and cool. Then you need to clean and rub on terochku. And in a bigger frying pan, heated with vegetable oil (sunflower oil is suitable), we pour chopped onions. Fry it a bit, lay out there and beets. Simmer for about 15–20 minutes on very shallow fire. Then add tomato paste and salt, cook another ten minutes, stirring constantly. Delicious caviar is ready. For piquancy, you can add crushed garlic just before the ending. By the way, if you do not know how to cook such a caviar - the best option (only then do not put garlic). After the preparation is ready, we place the product in sterilized jars, pasteurize and roll it up. Great addition to new Year's table!

  with beet: a step by step recipe

And, of course, borscht - where without him! This table king is a favorite everyday dish for many families. Undoubtedly, experienced housewives probably know how to cook red borsch with beets, and they can make it one-two-three, even with their eyes closed. Our "secrets" will be interesting, rather, for beginners. So let's get started.

Cooking

How to cook cabbage with beets?

And finally, another recipe for using this root - cabbage in Guri. You need to take a head of cabbage about 2 pounds, a couple of beets (or one large), carrots two things, a head of garlic, vinegar - a third of a glass, salt - a spoon, and sugar - a third of a glass. Still need vegetable oil - half a cup or a little less.

Chop cabbage forks, and grate vegetables. Chop garlic finely. All components are mixed in a saucepan. For the marinade we boil two glasses of water, add salt with sugar, vinegar and vegetable oil. Remove the marinade from the heat and pour them vegetables. An hour later tasty snack  already ready. According to numerous guest reviews, just what you need for vodka! Enjoy your meal  everybody!