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Pie with boiled beets. Chocolate beetroot pie. Beetroot salad with cheese

At first glance, beets have nothing to do with a pie, especially a chocolate one. But the vegetable ceases to look like a “foreign body” if you remember its sweetish taste and the fact that sugar is made from beets. All that remains is to verify in practice that such different main accents - chocolate and beets - can ultimately create an excellent duet.

In order for the root vegetable to become an ingredient in the pie, it is boiled, crushed in a blender, combined with vegetable oil and only then put into the dough. It turns out amazing: soft, slightly falling apart, but at the same time well baked. The vegetable does not interrupt the chocolate aroma of the baked goods, but gives it a very unique color. The taste is also unusual, making you savor every slice. Chocolate pie with beets is especially good when served hot or warm - then the chocolate is felt “brighter” in it. But as it cools, the beets begin to make themselves felt more and more, which may not be to everyone’s liking.

Cooking time: 1.5 with boiling beets / Yield: 1 pie (8-10 servings)

Ingredients

beets 200 grams
cocoa 2 tbsp. heaped spoons
wheat flour 1.5 cups
baking powder 1 pack
chicken egg 3 pieces
sugar 1 cup
sunflower oil two thirds cup
semolina 1 tbsp. spoon
raisins - a handful
walnut - a handful.

Preparation

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Wash the beets, cover with cold water and place on the stove to cook. In 40-50 minutes the vegetable will be ready. Place it in ice water so that the peel can be peeled off with a gentle movement of your hand.

There is another way to prepare beets. Wash the root vegetables, peel and chop into large pieces. Place them in a microwave-safe bowl, add half a glass of water and microwave. Please note: the container must have a lid. At maximum power, the beets will be ready in 10 minutes.

Puree the boiled beets using a blender. Then pour in almost a glass of sunflower oil (refined) and mix well with a whisk. Sunflower oil can be replaced with any other vegetable oil.

In a separate bowl, mix one and a half cups of flour, two heaped tablespoons of cocoa powder, a packet of baking powder and a tablespoon of semolina.

Mix the dry ingredients well to make the dough easier to knead. The flour must first be sifted through a sieve.

Carefully sort a handful of walnuts, removing pieces of partitions and shell fragments. Chop the nuts. Wash, dry and chop the raisins if they are large.

Mix three chicken eggs and a glass of sugar and beat well with a mixer.

In a large bowl, combine the four groups of ingredients: pureed beets, flour, raisins with walnuts and beaten eggs.

Knead the dough. Its consistency is normal, the smell is almost pure chocolate, but the color is surprising - the strong beets overpower even the dark chocolate dough.

Grease a baking dish with sunflower oil and transfer the finished dough into it. Preheat the oven to 180 degrees and bake the chocolate pie with beets. After 50 minutes, you can check it for readiness using a wooden toothpick.

The top of the pie can be decorated with boiled condensed milk or jam, sprinkled with powdered sugar.

The gardening season is already in an active phase, and in the southern regions of the country the first fruits are already appearing, and the main harvest period is just around the corner. Therefore, now you should take note of interesting recipes, and today we decided to devote a post to one of the vegetables and offer simple and tasty beet dishes. This sweet red root vegetable is included in the list of the healthiest vegetables, but how to prepare it and in what form to present it to the household is still worth thinking about.

We are used to using beets in preparing traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But there are still a huge number of recipes in the world where you can use this vegetable. For example, it’s not a sin to make a stew from red beets, or make an appetizer so delicious that, as they say, you’ll lick your fingers. In addition, beets are even used to make pancakes that are quite tasty and healthy, which is especially important.

But for all its splendor, beet dishes will be truly tasty and valuable for our health only if the vegetable is chosen correctly for culinary purposes.

Which beets are the most delicious?

There are three main types of beets: fodder (for livestock), sugar (for sugar production) and table (for food).

Burak is one of the most important products in a healthy menu. If you introduce the consumption of beets on a regular basis (500-600 g per month), then this vegetable will help maintain the body, improve digestion and normalize hemoglobin levels. Beets have remarkable benefits for us, but you need to be able to choose them correctly, then your dishes are guaranteed to turn out delicious.

The size of an ideal beet should not exceed 12 cm in diameter and a weight of 400 g. Otherwise, we can assume that this is either not table beetroot, but fodder beetroot, the taste and texture of which, to put it mildly, are not important, or the vegetables are stuffed to the brim with nitrates, which greatly reduces their usefulness.
External condition. When performing a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, the beetroot should be dense, without soft spots or holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
Color. The color of delicious beets should be rich burgundy or slightly purple. It is the dark color that indicates the high content of betaine (a natural antioxidant) in the fruit.
Incision. A longitudinal cut of a good beet will not have rings, fibers or redness. All these characteristics indicate the food type of the vegetable, or an excess of fertilizers in growing the crop. But dark ruby or even purple uniformly colored pulp with rich dark juice is a clear indicator of tasty beetroot.

Looking at all kinds of recipes for beet dishes, you will notice that different treats provide different ways of preparing the vegetable. In some places it is appropriate to use a raw root vegetable; in some dishes the beets are pre-boiled or baked. One way or another, each method and gadget requires certain rules:

To cook beets at home in the usual way, fill with cold water and place on medium heat, it will take 1-2 hours.
To speed up this process a little and also preserve the maximum beneficial inclusions, you should put a pan of water on the fire, add a pinch of salt and let the liquid boil for 5 minutes. During the boiling process, oxygen comes out of the water, which then removes minerals from the vegetable, so only then can we put the washed root vegetables into the pan, thereby preserving their benefits.
Another method, so to speak professional, allows you to cook beets in 45 minutes. Boil the vegetable for 30 minutes, and then transfer it to ice water, preferably with ice. This shock technique allows you to bring the beets to perfect readiness.
Cooks also have an excellent trick up their sleeves: how to deliciously prepare beets for single salads or vinaigrettes. To do this, wrap the washed fruits in foil and bake in the oven at 180 o C for 40-50 minutes. You should not increase the baking temperature, because already at 190 o C ascorbic acid begins to break down and the vegetable will lose its benefits. Beets prepared in this way turn out drier and sweeter than boiled ones.
If you use a pressure cooker to cook beets, then it will take 30-35 minutes for whole root vegetables to be ready, and if you cut beetroot into bars, then they will be ready in 20 minutes.

The leader in high-speed boiling of beets is the microwave oven. If you put the washed root vegetable in a hermetically sealed bag, then at maximum power the beetroot will be cooked in just 10 minutes. Before cooking, 2-3 punctures should be made in the bag so that the bag does not tear.
A double boiler will take 50 minutes to prepare beetroot, and a multicooker will take 40-60 minutes in the “cooking” or “baking” mode.

You can read more about all the ways to cook beets in our articles.

First courses with beets

The first courses with beets are the well-known and famous borscht. We offer you a selection of the most popular recipes for first courses with beets.

These recipes must be carefully studied in order to get a real burgundy Ukrainian borscht...

Beetroot main courses

Recipes for second courses of boiled or stewed red beets are an excellent side dish for meat, fish and vegetable dishes, and they can also become a chic snack addition to side dishes of potatoes and rice.

Vegetable side dish “Beetroot”

Ingredients

Seasoning “Mixed peppers” - ½ tsp;
Extra salt – ½ – 1 tsp;
Fresh tomato – 1 fruit;
A clove of garlic – 1-2 pcs.;
Red onion – 2 onions;
Medium-sized beetroot – 5 tubers;
Refined oil – 50 ml;

Preparing the side dish

Chop the onion into ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
Grind the washed and peeled beetroot coarsely on a grater and add it to the frying pan with the onions and garlic.
Chop the tomato into cubes or also into three on a grater and add it to the saucepan with the vegetables.
Now add some salt and pepper to the mixture, cover with a lid and simmer over low heat for 15 minutes, stirring the mixture regularly.
Once ready, add finely chopped greens into the container and leave the side dish covered for another 5 minutes.

Burak with cheese sauce

Ingredients

Boiled beets - 2 fruits;
Crushed walnut kernels – 50 g;
Garlic – 1 clove;
Ghee – 55 g;
Cream 30% - 1/3 cup;
Fresh champignons – 100 g;
Blue cheese (or plain) - 120 g;
Salt – ½ tsp;

Step-by-step preparation of snacks

Let's make the sauce. Finely chop the mushrooms and fry them in melted butter until golden brown, then add cream and chopped cheese into small pieces.
Cook the sauce over very low heat, stirring constantly until the cheese is completely dissolved. Taste and add salt if necessary. Remove the thick sauce from the heat and give it time to cool.
Grate the boiled beetroot coarsely, or cut it into thin bars and put it in a sieve to drain excess juice.
Mix crushed nuts (reserve a handful for sprinkling) and grated garlic with beets, add salt to taste and place on a serving dish. Pour cheese sauce over the beets and sprinkle with nuts.

White cabbage – 0.6 kg;
Potatoes – 3 tubers;
Tomato paste – 2 tbsp;
Water – 1 tbsp.;
Burak – 2 tubers;
Leek – 150 g;
Carrots – ½ pcs.;
Table vinegar 9% - 15 ml;
Dry fenugreek (herb) – 1 tsp;
Salt - to taste;
Paprika powder – 1 tsp;
Black pepper powder – ½ tsp.

How to cook beetroot stew

Peel the potatoes and cut them into cubes, then send them to cook until tender.
We clean the boiled whole beets and chop them into cubes.
Shred the cabbage into thin strips using a shredder and place in a saucepan.
We dilute the tomato paste in a glass of water and pour the resulting mixture into the cabbage. Add salt to taste and simmer everything under the lid until done.
Chop the leek into rings and fry until golden, mix with chopped bell pepper and grated carrots. Fry the vegetables, then pour in a little water, add a pinch of salt and simmer until tender.
Now we connect all the components. In a separate cauldron, lay out the potatoes, fried onions and peppers, then steal the beets, on top of which we place the tomato cabbage. We anoint everything with herbs and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

Burak – 2-3 pcs.;
Carrot – 1 medium-sized root vegetable;
Potatoes – 5 pcs.;
Bulgarian pepper – 1 pc.;
Onion - 1 head;
Tomato juice – 0.3 ml;
Refined oil – 1 stack;
Salt – 1 tsp;
Laurel – 1 leaf;
Spices - to taste;

Preparing stewed vegetables

Place finely chopped onion in oil heated in a saucepan and fry.
Then put the diced beets and carrots into a container and simmer them all together for 20 minutes over medium heat under a closed lid.
We chop the potatoes into cubes and also send them to the beets, where we cook the stew under the lid until the potatoes are ready.
After about 15 minutes, pour tomato juice into the mixture, add chopped bell pepper, and also add salt, bay leaf and spices to taste.

Cook the stew for another 10 minutes and turn off.

And a few more original beetroot dishes...

Delicious beetroot recipes: snacks

Snack dishes can include either baked or boiled beets, or raw ones. And if a fresh vegetable is ideal for healthy snacks, with maximum preservation of benefits, then the boiled version is most suitable for holiday mayonnaise salads. But no matter what recipe we choose, beetroot salad always turns out delicious

Salad "Nezhenka"

Ingredients

Selected chicken eggs – 5 eggs;
Ground black pepper – 1/3 tsp;
Salt - to taste
Potatoes – 6 medium tubers;
Carrots – 0.5 kg;
Burak – 3 root vegetables;
Parsley leaves – 50 g;
Mayonnaise – 300 g;

Preparing a salad with boiled beets

Boil the eggs hard for 10-15 minutes, then cool in cold water and grate.
Do not wash the beets, carrots and potatoes from dirt, boil until tender and after cooling, peel off the skins. Chop each root vegetable coarsely on a grater. In separate bowls, mix each ingredient with mayonnaise, and add salt and pepper to taste.
We lay out the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as decoration.

"Peruvian" salad

A bright and very tasty appetizer will become the most original dish of any feast.

Products

Carrots – 125 g;
Burak – 150 g;
Potatoes – 2 tubers;
Frozen corn – 220 g;
Leek hand – 150 g;
Sunflower oil – 1 glass;
Table vinegar 9% - ½ tsp.
Dill greens - 40 g
Extra salt - to taste;

How to make beet salad

Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
Chop the leek into thin rings, finely chop the greens, and boil the corn for 20 minutes in salted water, then drain in a colander.
Mix all the ingredients in a common container and season the salad with a dressing of sunflower oil, vinegar and salt.

Korean beets

Ingredients

Beetroot – ½ kg;
Dry garlic – 1 tsp;
Ground hot red pepper – ½ tsp;
Ground cilantro seeds – ½ tsp;
Refined sunflower oil – 1/3 tbsp.;
Vinegar 9% - 4.5 tbsp;
Rock salt - to taste.

Cooking beets in Korean

Grate raw peeled beets into long strips using a Korean salad grater and mix with dry garlic, vinegar and salt.
Place the container with the aromatic beetroot in a water bath and slowly heat it for half an hour so that all the aromas penetrate the vegetable.
After the allotted time, remove the beets from the fire and anoint with pepper and coriander.
Then heat the oil in an enamel bowl, but do not bring it to a boil, and pour it into the salad.

Mix everything well, set the pressure and put the Korean beets in the refrigerator for a day.

Beetroot appetizer

Ingredients

Burak – 300 g;
Garlic – 5 cloves;
Refined sunflower oil – 50 ml;
Salt – 3 g;
Any greens – 70 g;
Black pepper powder -1/4 tsp;

Preparing snacks

Peel the baked beetroot and grate it.
We turn the garlic into a paste using a garlic press and mix with oil, salt and pepper.
Season the beets with garlic butter dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Ingredients

Carrots – 250 g;
Boiled eggs of the 1st category – 6 pcs.;
Curd cheese – 125 g;
Garlic cloves – 5 pcs.;
Burak – 2 root vegetables;
Walnut kernels – 100 g;
Boneless prunes – 120 g
Mayonnaise - 200 g.

Grate the boiled eggs on a grater with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
We clean the beets and carrots boiled in their skins and also grind them using a grater and mix them separately with mayonnaise and a pinch of salt.
Lightly fry the nut kernels in a dry frying pan and then chop them with a knife.
Soak the prunes in boiling water for 10 minutes, then cut them into small pieces and mix with nut crumbs.
Finely chop the green onion feathers.
Pass the garlic through a garlic press. Grate the cheese coarsely. Mix both components and season with mayonnaise.
You need to lay out the salad in layers: carrots, egg, cheese and garlic layer, egg again, nuts with prunes, beetroot and sprinkle green onions on top of the salad.

And a few more appetizers and salads with beets to suit your taste....

These are just a few of the recipes that include beets. But we hope that our simple beet dishes will delight you with their taste and will be appreciated by your family.

Beets are a root vegetable with sweet purple-red flesh. Initially, the leaves, rather than the roots, were used as food (they can be cooked in the same way as spinach).

Beetroot is indeed a very valuable food plant. This is perhaps the only vegetable that does not lose its beneficial properties throughout the winter. It contains a lot of sugar, fiber, pectin, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply of minerals, especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis, in the development of bones and teeth. That is why this vegetable is useful to include in baby food. Beets contain a lot of vitamin A, so they are good for the digestive and lymphatic systems. Beets have a diuretic effect, promote the removal of salts from the body, and also have a laxative effect for chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skin is not cut off, because subsequently the beets lose color. For the same reason, after cleaning, beets should not be kept in water for a long time.

Adviсe:
1. When choosing beets, you need to pay attention to their appearance. If beets have been in the ground for a long time, they become tough and woody - signs of this include a short neck, deep scars, or several rings of leaf scars around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. You need to cook beets with skins in a small bowl. It is dipped in boiling water and covered with a lid. You should not cook beets in salted water: this will worsen their taste and change color. To maintain the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets during the last quarter of the moon. Wash the beets, scrape them thoroughly with a knife and put them in a large barrel, filling them to the top. Fill the barrel with beets with water. Before the New Year, you can add water to the tub, but after Christmas you cannot add water, because almost all the beets will get wet. The beets can be filled with beet broth rather than water: to do this, boil 1-2 fresh peeled beets in water.