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Not only borscht and Vinaigrette: 6 best beet recipes

Tetiana KoziukLS Food
Beetroot recipes

Beets are an extremely healthy and versatile vegetable. In addition to the usual Vinaigrette and borscht, it can be used to make many other simple dishes. Moreover, each recipe can be adjusted if you don't have a particular ingredient at home.

Popular Ukrainian chef Yevhen Klopotenko shared a selection of 5 beetroot-based dishes on his culinary website.

Pullock in tomato sauce

Baked fish with beets

Ingredients:

  • pollock fillet - 400 g
  • leek - 1 pc
  • carrot - 1 pc
  • beets - 1 pc
  • sweet mustard - 1 tbsp
  • tomatoes Rosso Gargano - 1 can
  • salt, pepper

Method of preparation:

1. Preheat the oven to 180 degrees.

2. Peel the carrots and cut them into slices.

3. Peel one beetroot and cut it in half. Cut one half into thin slices. The other half will be for serving.

4. Wash the leek and cut it into slices.

5. Cut the pollock fillet into slices and sprinkle with salt and pepper.

6. Put the chopped vegetables in the baking dish on the bottom and the fish on top.

7. Pour the tomatoes into a separate bowl and crush them a little with a fork. Pour the tomato mixture over the fish.

8. Bake in the oven for 20 minutes.

9. To serve, prepare the sauce: grate the remaining beetroot on a coarse grater and mix with the mustard.

Risotto with beetroot and goat cheese

Risotto with beets

Ingredients:

  • carnoli rice - 120-150 g
  • onion - 40 g
  • garlic - 1 clove
  • grated beetroot - 50 g
  • table vinegar - 1 tsp
  • white dry wine - 50 ml
  • butter - 20 g
  • broth - 500-600 ml
  • Parmesan cheese - 20 g
  • goat cheese - 20 g
  • salt, pepper

Method of preparation:

1. Bring the broth to a boil. Reduce the heat but do not turn it off. The broth should be hot.

2. Melt the butter in a frying pan. Fry the chopped garlic and onion in it.

3. Add the rice to the vegetables and fry for a few more minutes.

4. Add wine and let it evaporate.

5. Gradually add broth. As soon as the first portion of the broth has evaporated, add the next. Repeat the procedure until the rice is cooked. The consistency should resemble thick porridge.

6. Add vinegar and beets a few minutes before the end.

7. Add Parmesan cheese at the end.

8. Sprinkle with goat cheese when serving.

Salad with beets, prunes and hazelnuts

Salad with beets, prunes and hazelnuts

Ingredients:

  • beets - 2 pcs
  • prunes
  • hazelnuts - 50 g
  • pickles - 50 g
  • sunflower oil - 3 tbsp
  • salt, pepper

Method of preparation:

1. Beets can be cooked in two ways: bake them for an hour in the oven or boil them. Be sure to wrap the beets in foil before baking. Peel the beets and grate them coarsely.

2. Cut the prunes into small slices. If they are dry, soak them in boiling water for 10 minutes.

3. Chop the hazelnuts and cut the pickled cucumber into cubes.

4. Mix the ingredients and season with oil. Add salt and pepper.

Avocado vinaigrette

Avocado Vinaigrette

Ingredients:

  • beets - 1 pc
  • carrots - 1 pc
  • nuts - 100 g
  • avocado - 1 pc
  • sunflower oil - 2-3 tbsp
  • balsamic vinegar - 1-2 tbsp.
  • French mustard - 1 tsp.
  • salt and pepper

Method of preparation:

1. Preheat the oven to 180 degrees.

2. Wash the carrots and beets thoroughly and dry them with a paper towel.

3. Wrap the vegetables in foil and bake for 1-1.5 hours, depending on the size of the vegetables. The carrots should cook faster, so you can take them out earlier.

3. Cool the cooked beets and carrots. Peel and dice them.

4. Slice the avocado in the same way as the beets and carrots.

5. In a bowl, mix the ingredients with the nuts.

5. Add vinegar, mustard and oil. Season with salt and pepper.

Borscht with ribs

Borscht with ribs

Ingredients:

  • pork ribs - 400-500 g
  • beets - 2 pieces
  • tomatoes - 2 pcs
  • celery root - 1/4 pcs
  • potatoes - 3-4 pcs
  • carrots - 1-2 pcs
  • onion - 1 pc
  • smoked pears - 1-2 pcs
  • bay leaves - 2 pcs
  • allspice - 3 peas
  • garlic - 1 head
  • sweet pepper - 1 pc
  • cabbage - 1/4 pcs
  • tomato juice - 200 ml
  • butter - 30 g
  • tomato paste - 2 tbsp
  • water - 3 liters
  • salt

Method of preparation:

1. Preheat the oven to 200 degrees.

2. Bake the ribs for 20 minutes until golden brown.

3. Wash the celery root and cut it into random pieces. You do not need to peel it.

4. Cut the carrots in the same way as the celery.

5. Put the prepared ribs in a saucepan and cover with water. Add celery and carrots and half of the unpeeled onion. Bring to a boil and cook for 30 minutes over medium heat.

6. For frying, cut the bell pepper into small cubes and the other half of the onion into small cubes.

7. Heat a frying pan with oil and fry the vegetables until soft.

8. Add the tomato juice and tomato paste. Simmer for another 5-7 minutes.

9. Grate the beets on a coarse grater and put them in the pan. Simmer for another 3-4 minutes.

10. Squeeze the juice out of the second beetroot or grate it finely. Put this beet into a saucepan, add allspice, bay leaves and salt to taste.

11. Cut the potatoes into random cubes and add them to the pot.

12. Pour the roast into the pan. Cut the garlic head in half and add it to the pot.

13. Chop the cabbage. Add it at the end of cooking. Remove the borscht from the stove after 5 minutes. Let it brew.

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