Beet is a vegetable that is desirable to be consumed daily, especially in winter and spring, when the body needs support.
Beet is rich in vitamins and nutrients, which are so necessary for man.
This vegetable helps to improve eyesight and cure heart disease.
That is why, in ancient times, beets were sometimes used instead of medicine.
The main utility of this vegetable is preserved if cooked for a couple. But not everyone loves beets in this form. Therefore, below are the recipes for cooking beets and dishes with it in the oven. And so that you can save almost all the beneficial properties of beets, all recipes are invited to cook this vegetable in foil. So, it is minimally processed and turns out incredibly tasty.
Beets in the oven in foil - general principles of cooking
• Beets for cooking better to take young. She prepares faster and turns out much more useful than the old one.
• If baking beets, without any ingredients, the skin does not need to be removed.
• If the beets are too hard, soak them in water overnight.
• Bake whole beets for at least 40 minutes, otherwise it will turn out solid.
• You shouldn't overdo the beets in the oven, it can dry out.
• If you bake beets in small pieces, you can cook it in 10 minutes.
• If the beets are large, wrap one in a foil. And if the vegetables are small, then you can wrap in pairs.
Beets in the oven in foil
Ingredients:
• 600 g of beets (2 pcs.);
• foil.
Preparation:
1. Carefully, using a special brush for vegetables, wash the beets.
2. Cut long tails of beets. Do not touch the ass.
3. Make two square pieces of foil and place in the center of each beet.
4. Wrap each beet and leave the seams on top. This is necessary so that the juice released from the beets does not flow out.
5. Put the beets in foil on the rack. Send it to the oven, preheated to 200 degrees for 1 hour.
6. Check readiness with a knife or fork.
7. Let the finished beets cool. Then unfold the foil and peel the vegetable. 8. Cut the beets randomly and serve to the table or use to prepare another dish.
Salad from beets baked in the oven in foil, cheese and eggs
Ingredients:
• one beet baked in foil;
• salt;
• olive oil;
• 230 g cheese;
• pepper;
• mustard;
• two boiled eggs;
• natural yogurt;
• two cloves of garlic;
• greenery.
Preparation:
1. Peel the finished beet peel and grate.
2. Peel the boiled eggs and cut into cubes.
3. Grate cheese with a grater.
4. In a bowl, mix yogurt, olive oil and mustard. This will be the salad dressing.
5. Put beetroot, eggs, cheese in a salad bowl, add garlic, pepper, salt and chopped greens to the same place.
6. Season the salad with the prepared sauce and mix thoroughly.
7. Serve this salad to chicken or turkey dishes.
Stuffed beets, cooked in the oven in foil
Ingredients:
• 5 pieces. large beets;
• pepper;
• 135 grams of cheese;
• salt;
• 170 g onions;
• 235 g of champignons;
• 25 g parsley;
• four spoons of vegetable oil;
• 25 g of dill;
• 20 g garlic;
• 210 g boiled beef;
• 220 g sour cream.
Preparation:
1. Wrap the washed and peeled beets in foil and bake in the oven until cooked.
2. Then let the vegetable cool, remove the peel, cut off the top and carefully remove the middle.
3. Rinse the mushrooms and chop finely.
4. Chop the dill and parsley with a sharp knife.
5. Peeled onions and garlic cut into small cubes.
6. Grate the cheese with a medium grater.
7. Fry mushrooms and onions in vegetable oil separately.
8. Beef ready to scroll through the meat grinder.
9. Mix in a bowl fried onions, mushrooms, half garlic, salt, half greens, meat, pepper and half cheese.
10. Stuff the baked beetroot with this mixture and place it in a baking dish.
11. Cook the dish for 20 minutes in an oven preheated to 200 degrees.
12. Sprinkle almost finished beets with the remaining cheese and cook for another five minutes.
13. In a clean bowl, mix the remaining garlic, salt, leftover herbs, pepper, and sour cream.
14. Pour the sauce over the prepared dish and serve with a slice of bread.
Cutlets from beet baked in the oven, cheese and chicken
Ingredients:
• 490 g chicken fillet;
• two beets baked in foil;
• salt;
• one onion;
• Lavrushka;
• kefir;
• pepper;
• egg;
• 55 grams of cheese;
• breadcrumbs;
• horseradish;
• lemon.
Preparation:
1. Scroll the washed and dried chicken fillet, and peeled onions through a meat grinder.
2. Grind beetroot baked in the foil with the help of a blender.
3. Add the beets to the mince. Pepper everything, salt and mix.
4. Slice cheese.
5. Using two tablespoons, form beet cutlets. Put cheese in the middle of each patty.
6. Break the egg into a bowl and whisk.
7. Dip each patty first in the egg mixture and then in the bread crumbs.
8. Fry the patties on both sides until half cooked.
9. Then put all the beet patties into a frying pan, add pepper, laurea and stew.
10. In a bowl, mix kefir, salt, lemon juice, pepper and horseradish.
11. Before serving, pour the patties with kefir sauce.
12. Any side dish will be combined with the dish.
Cream soup made from oven-baked beet and celery in foil
Ingredients:
• two large beets;
• Spoon grated ginger root;
• salt;
• four celery stalks;
• pepper;
• pinch of dried coriander;
• olive oil;
• three cups of vegetable broth;
• two bows.
Preparation:
1. Using a brush, wash the beets, dry them and wrap in foil. Bake the vegetable at 220 degrees for one hour. Readiness check forks.
2. Heat the olive oil in a medium saucepan and fry the chopped onion and celery on it until soft.
3. Peel the prepared beets and cut them into cubes.
4. Add ginger to the celery with onions and fry for two minutes.
5. Then add spices, beets and broth. Bring everything to a boil, then reduce the heat and stir for 15 minutes.
6. Remove the pan from the heat and stir in the ingredients with a blender.
7. Then bring to the boil again and serve the dish to the table together with a black bread.
Salad from beets baked in the oven in foil, apples and beans
Ingredients:
• 360 g of red beans (canned);
• salt;
• one beet;
• butter; • one apple;
• pepper.
Preparation:
1. Wrap the washed beets in foil and bake them in ovens at 220 degrees until cooked.
2. Let the finished beets cool, then peel them. Cut the vegetable into cubes.
3. Rinse the apple, peel and dice.
4. Mix in a salad bowl an apple, salt, butter, beets, pepper and beans.
5. Mix the ingredients and serve with a fish dish.
Warm salad of young beets, baked in the oven in foil
Ingredients:
• 120 g of green peas;
• olive oil;
• one young beet;
• pepper;
• one young zucchini;
• pinch of jeera;
• 45 g peeled peanuts;
• salt;
• four carrots.
Preparation:
1. Wrap the washed beets in foil and bake them at 170 degrees 40 minutes.
2. Heat a dry frying pan and fry peanuts on it.
3. Wash the carrots, peel and chop the straw.
4. Dice zucchini and beets.
5. Heat oil in a pan, fry carrots on it. Then add cumin, peas, salt, zucchini, pepper and beets. Cook everything together for 5-8 minutes.
6. Put the prepared salad in a plate, and sprinkle with peanuts and green onions.
Beets in the oven in foil - tricks and tips
• To make the beets faster, make a few holes on the foil with a fork.
• Beetroot baked in foil has a richer taste than boiled one.
• Be sure to wash the washed root vegetables with paper towels before wrapping them in foil.
• To maintain the desired temperature during baking, sprinkle a large amount of salt on a small pan.
• Check the readiness with a regular toothpick.
• Store prepared beets in foil for up to five days.
• Cooking beets in foil will keep all dishes clean.
