Regular consumption of beets will help you improve metabolism and give a fitting rebuff to seasonal diseases.
This is due to the fact that root vegetables contain many minerals and vitamins.
But many believe that it is necessary to cook it for a long time, and therefore it is a rare guest at our table.
In fact, there is a way to cook beets in just 15 minutes.
How to cook beets - the basic principles of cooking
Before cooking the beets, it must be carefully washed under running water. If the beets need to boil, cut into pieces, it is pre-peeled.
Today, there are many kitchen appliances that greatly facilitate the life of modern hostesses. Let's consider how and how much to cook beets in different kitchen units:
- in a pressure cooker: peeled and chopped beets are cooked for 20 minutes, the whole vegetables - 35 minutes;
- in a slow cooker: beets are cooked in the “pastry” mode. Big beets - an hour. Root vegetables of medium size - 40 minutes. Cut into pieces - a quarter of an hour;
- in the microwave: they cook beets in a special dish. The vegetables are thoroughly washed, the knitting needles are made quite a few punctures through and cooked without adding water at maximum power - ten minutes;
- in a double boiler: whole tubers - 50 minutes, cut into strips - half an hour.
Who does not have modern kitchen gadgets, cooked beets in the old manner - in a saucepan. Here the question arises: how much to cook beets? The answer is simple: if you pour beets with cold water and put the pot on the fire, the cooking time will average three hours. If the vegetable is dipped in boiling water, then it will cook for an hour.
If you need to quickly cook beets, put the pan with a vegetable on intense fire and do not cover with a lid. At the same time there should be a lot of water. Her level should be eight inches higher. After a quarter of an hour, put the pot with the beets under a stream of ice-cold water for ten minutes. Very tasty first courses, salads and light main dishes are made from beets.
Recipe 1. Beet in cranberry-egg sauce
Ingredients
half a kilo of beets;
a bunch of fresh greens;
two boiled egg yolks;
salt;
5 g of mustard;
30 ml of cranberry sauce;
100 g sour cream.
Method of preparation
1. Wash the beets under running water and boil in any of the above methods until ready. Cool the vegetable and peel. Cut it into small pieces.
2. Put two boiled yolks in a deep plate, add mustard to them and rub well. Pour in cranberry sauce, put sour cream and mix. Salt it.
3. Combine the chopped beets with the sauce and mix. Serve the salad as a snack.
Recipe 2. Braised spicy beets with walnuts
Ingredients
80 ml of vegetable oil;
pomegranate grains for feeding;
fresh greens;
salt;
three small beets;
50 ml of balsamic vinegar;
onion head;
branch of thyme;
two cloves of garlic;
handful of walnuts.
Method of preparation
1. Boil the beets until half ready in any of the above ways. Cool the vegetable and grate it coarsely.
2. Pour vegetable oil into a frying pan, put grated beets and pour in balsamic vinegar. Put the pan on a low fire, cover and simmer for forty minutes.
3. Peel and chop the onion head with small feathers. Add the onion to the pan with the beets, mix and slightly increase the heat.
4. Peel garlic cloves and skip through the garlic press and fry for two minutes, stirring constantly. Put a sprig of thyme, cover with a lid, reduce the heat again and simmer for another half an hour. Remove the branch of thyme, stewed beets spread on plates and sprinkle with pomegranate seeds and chopped walnuts.
Recipe 3. Cream soup of beets and apples
Ingredients 30 ml of olive oil;
fresh dill;
three garlic cloves;
50 g cheese;
large onion head;
50 g sour cream;
celery stalk;
six glasses of vegetable broth;
large carrot;
two apples;
800 g beets.
Method of preparation
1. Peel the carrot, onion and garlic cloves. All peeled vegetables and celery finely chop. Put a thick-walled pot on the fire and heat the oil in it. Put the vegetables in butter and cook for 15 minutes, stirring constantly, until soft.
2. Peel and chop the beets into small cubes. Peel the apples in half and remove the core. Grind them the same way as beets. Transfer the chopped vegetable with apples to the pan, mix and cook for five minutes.
3. Pour in vegetable broth, pepper, salt and bring to a boil. Twist the fire, and cook for an hour, covered with a lid, until soft beets.
4. Pureen soup with an immersion blender and pour into plates. In each add sour cream, crumbled cheese and serve with rye bread.
Recipe 4. Beet patties with cottage cheese
Ingredients
half a kilo of beets;
50 ml of vegetable oil;
180 grams of cottage cheese;
onion head;
egg;
80 g breadcrumbs;
clove of garlic;
salt - two pinches.
Method of preparation
1. Wash the beets under the tap and boil until soft. Cool the vegetable and peel it. Large three beets and drain excess liquid. Onion head and chive clean and finely chop.
2. Fry onion in hot oil until golden brown.
3. Mix beets with cottage cheese, fried onions and chopped garlic. We drive an egg into this mixture and mix it.
4. Add the breadcrumbs, salt, mix again and leave for a quarter of an hour so that the crackers absorb excess liquid. Spoon spread the cutlet mass in a frying pan with hot oil and fry on both sides. Serve patties with sour cream or natural yogurt.
Recipe 5. Beetroot, Potato and Apple Casserole
Ingredients
one carrot;
150 grams of cheese;
salt;
three eggs;
a glass of sour cream;
six cherry tomatoes;
large onion head;
half a kilo of potatoes;
an Apple;
large beets.
Method of preparation
1. With beets and carrots remove the peel with a sharp knife and cut them into circles. Onion head clean and chop half rings. Tomatoes are removed from the twigs and cut into quarters.
2. Peeled my potatoes and cut into thin slices. My apple, remove the skin from it and cut into slices.
3. In a separate bowl, combine the sour cream with eggs, salt and whisk everything with a whisk until smooth. Cheese large three.
4. In a heat-resistant form lay out all the ingredients in layers:
- potato slices;
- chopped onion;
- quarters of tomatoes;
- carrot mugs;
- coarsely grated cheese;
- beets and apples (spread, alternating between them);
- grated cheese.
5. Pour all egg-sour cream sauce. We cover the form with parchment and send it to the oven for forty minutes. Bake at 180C. Then remove the paper, sprinkle with cheese again and send to the oven for another ten minutes. Remove from the oven, cool slightly and cut into portions. Serve casserole, watering it with sour cream.
Recipe 6. Salad with beets, apples and bacon
Ingredients
150 g of goat cheese;
beets - six pcs .;
vegetable oil;
two apples;
salt;
300 g of arugula;
allspice;
80 g sunflower seeds;
250 g of bacon;
2 pinches of sugar;
3 shallots;
50 ml of apple cider vinegar;
10 g thyme leaves.
Method of preparation
1. Peel the beets, cut into slices, put in a deep dish, pour in oil and salt. Stir and put on a baking sheet. Bake at 200C for forty minutes.
2. Bacon cut into long bars and fry it on low heat until the fat is melted.
3. Bacon get skimmer and shift to a napkin. Shallots clean and chop into thin rings. Transfer it to fat, add thyme leaves, pepper, salt and fry, stirring constantly, for about three minutes. Put the fried onions in a deep plate. 4. Pour vinegar and some oil into onions, season with sugar, salt and pepper. Mix.
5. In a frying pan, where the onions were fried, pour out the sunflower seeds and fry until golden. Apples cut into chunks.
6. Put arugula on a serving dish, sprinkle with half the dressing with roasted onions, top with baked beets and apple slices. Top roast bacon, sprinkle with seeds and crumble up with goat cheese. Pour all remaining dressing.
How to make beets - tips and tricks
- After the beets have cooked, cool it under cold water. So it will be easy to clean.
- Do not salt the water when cooking the beets, otherwise the root crop will become hard.
- If you add a spoonful of butter to water, the beets will cook faster.
- During the cooking process, make sure that the beets are always completely covered with water. If necessary, add hot boiled water.
- When boiling peeled and chopped beets, add a spoonful of lemon juice or vinegar to the water to keep the color.
