BEETS - UNUSUAL VARIETIES AND DISHES

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It is interesting that the beets, which began to be processed into sugar at the dawn of the 19th century, have only white-gray root vegetables, and the dining room familiar to the cooks is of all colors.

All shades of red and purple are classic, with well-known varieties:

Bordeaux 237 - Bred by domestic breeders in 1943, resistant to drought and frost, pretty sweet;
Bravo - does not lose taste when stored until a new crop, is known for 99% germination and resistance to disease;
Ataman - juicy pulp, the variety is appetizing in billets, has cylindrical fruits, is unpretentious to soil types.

In the rest of the palette, you can pay attention to the varieties:

Chioggia - Bred in the region of Venice, is especially effective in a transverse cut, which reveals clear white-red rings on a slice;
Golden detroit - even adult fruits retain the tender juiciness of young root crops, it is distinguished by a yellow-golden color of the pulp, and also with leaves that taste like spinach;
Albina vereduna - excellent in dishes where coloring of other products is undesirable, the flesh melting in the mouth, almost non-fibrous.

The Baby Beat variety is gaining popularity, the first crop of which ripens after 60 days (by the end of the full cycle of 90 days it weighs 150-250 g), very tender and sweet.

Beetroot is a valuable dietary product with the following qualities:

energy value of only 43 kcal per 100 g;
it contains vitamins C, E, A and the entire group B;
in terms of potassium, it exceeds yogurt, buckwheat and tuna;
and in smaller amounts, sodium, magnesium, phosphorus, calcium, and chlorine are present;
due to fiber, it improves the functioning of the gastrointestinal tract and lowers blood cholesterol;
improves the condition of the heart, hormonal female system, cleanses the liver.

In order to fully experience these and its other beneficial properties, it is recommended to eat a vegetable three to four times a week. And with many beetroot recipes in the world's cuisines, she will not get bored.

Phali

Ingredients:

500 g of beets;
fresh greens of cilantro and parsley;
5 cloves of garlic;
100 g walnuts;
white wine vinegar;
salt;
50 g of yellow raisins;
1 tsp seasoning uchi-suneli.

Cooking:

Wash the unrefined beets, wrap in foil and send for about 1 hour in the oven, bake at 190-200 ° C. Peel the peel from the finished vegetable, grate the beets on a fine grater.
Pour raisins for 3 minutes with boiling water, discard in a colander.
Fry the nuts in a dry frying pan and chop together with herbs and garlic in a blender bowl (scroll through a meat grinder / just chop finely).
Add seasoning, salt to pepper mixture, pepper.
Combine the nuts and beets, add raisins, for sourness, add a little wine vinegar (can be replaced with lemon juice).
Form balls from the resulting mass, put them on a dish. Garnish with fresh herbs and pomegranate seeds.

Jelly salad "Herring under a fur coat"

Ingredients:

1 large beetroot;
2 medium carrots;
10 g of gelatin;
250 g of slightly salted herring;
a pinch of ground black pepper;
370 g mayonnaise;
0.5 tsp salts;
3 boiled chicken eggs;
100 g of green peas;
half a glass of water;
2 small potatoes.

Cooking:

Soak gelatin in cold water.
Boil potatoes, carrots and beets. Peel vegetables and also like eggs, grate on a coarse grater.
Mix the eggs with peas.
Cut the fish into small pieces.
When the gelatin swells, place it on a stove and heat until completely dissolved, then remove from heat and quickly mix with mayonnaise. Salt and pepper the sauce.
Mix the still warm mayonnaise mixture with the products separately - potatoes, carrots, beets, as well as eggs and peas.
Fill, tightly fitting, with the components of the salad, the appropriate form in this sequence starting from the bottom layer - beets, carrots, herring (and importantly - it does not need to be mixed with mayonnaise), potatoes, eggs and peas.
Put the appetizer in the refrigerator for about 4 hours.

Cake "Red Velvet"

Ingredients:

150 g of beets;
80 ml of kefir;
110 ml of olive oil;
a pinch of salt;
2 bags of vanilla sugar;
280 g cream cheese;
240 g of flour;
1 pack of butter;
300 g of sugar;
100 g lingonberry jam;
15 ml of wine vinegar;
150 ml of milk;
8 g of baking powder;
1 tbsp. l cocoa;
6 eggs.

Cooking:

Wash the beets, wrap in foil and place for 45-50 minutes in the oven, bake at 190-200 ° C. Peel the finished vegetable, chop coarsely and mash it in a blender bowl.
Add in the puree 150 g of regular sugar and a bag of vanilla, pour in vegetable oil, kefir with milk, pour vinegar, salt.
Beat 2 eggs into a mass.
Combine the flour, baking powder and cocoa, move the dry ingredients to the beets, mix everything.
Put the dough in a mold (about 18 cm) and put in the oven preheated to 180 ° C for 25-30 minutes.
Carefully cut the biscuit into 3 cakes, and also cut thinly and chop the top into crumbs.
Pour water into a saucepan on the stove, pour 30 g of sugar. When it dissolves in boiling water, add the jam and simmer over low heat for a couple more minutes. Cool cranberry syrup.
Thoroughly combine cream cheese and soft butter into one mass.
Separate squirrels from 4 eggs (yolks can be used as you like - they are not needed).
Add 120 g of regular sugar and a second packet of vanilla to the proteins. Place the dishes with them in a water bath, warm to approximately 60 ° C and begin to beat until strong peaks. Allow the whipped mass to cool.
Stirring in small portions, combine the proteins with the cheese mass, gently whipping during the mixing process.
Divide the finished cream into approximately 3 parts.
Collect the cake in this order. Put the first cake on a plate, soak in syrup, spread with cream. Cover with a second cake, soak it in syrup and cover with cream. Put the third cake, soak in syrup.
Cover the sides and the top of the cake with the remaining cream. Use a biscuit top crushed earlier in crumbs to decorate them. Or you can decorate the cake with candied cranberries, cranberries.