Beets are a wonderful vegetable.
From it you can cook a lot of varied, tasty and interesting dishes.
It contains many vitamins and minerals.
Therefore, it is very important that this vegetable is present in our diet.
Without beets, it is impossible to cook borsch or beetroot soup. In addition, delicious salads and snacks are prepared from it.
Today we will tell you how to cook beet cutlets. It is not only useful, but also very tasty.
Beet cutlets - the basic principles of cooking
Properly prepared meatballs will become a favorite dish even for those who do not adhere to diets. There are many recipes for beet cutlets. By adding different ingredients, you can choose for yourself exactly the recipe that you like.
Cutlets are prepared both from boiled or baked, and from raw beets. Boil the vegetable in a peel, then cool and peel. Boiled or raw beets are finely triturated or chopped with a blender.
To keep the cutlets in shape, add breadcrumbs, semolina, flour or eggs to beetroot stuffing.
Cutlets are formed from the obtained beet mince and breaded in breadcrumbs or flour. Fry in well-heated lean oil until golden brown.
In addition to beets, grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. can be added to the minced meat. You can experiment to get your unique taste.
Recipe 1. Swedish Beet Cutlets
Ingredients
half a kilogram of minced meat;
ground black pepper;
150 g of beets;
salt;
egg;
two thirds of a glass of breadcrumbs;
bulb;
sunflower oil.
Cooking method
1. Beets are washed and boiled until soft without peeling. Then we drain the water, and cool the vegetable and remove the thin skin from it. About three beets.
2. Peel the onion finely and finely spread it in a preheated pan with oil. Fry the onion until golden brown.
3. In a bowl, combine the beets with minced meat and onion fry. We drive in the egg and pour in a third of a glass of breadcrumbs. Salt everything and pepper. Stir the minced meat thoroughly.
4. Pour the remaining crackers onto a flat plate. From the minced meat we form oblong cutlets and bread them in breadcrumbs.
5. Wipe the pan with the napkin where the onions were fried, pour oil into it and put on medium heat. We heat and spread the patties. Fry for about four minutes on each side until light brown.
Recipe 2. Beet cutlets with carrots
Ingredients
300 g of beets;
sea salt;
300 g carrots;
garlic;
egg;
black pepper;
80 g semolina;
half a glass of sour cream or heavy cream.
Cooking method
1. Wash the vegetables and boil until soft. Drain the water, carrots and beets cool. Peel boiled vegetables and grind them in a blender or grater. Combine the vegetables in a suitable bowl, mix and salt.
2. Beat sour cream or cream with an egg. Gently introduce the mixture into the vegetables and mix. Now pour the semolina until you get the stuffing from which you can mold the cutlets.
3. Pepper, salt, you can add a little turmeric. Knead the minced meat well and form cutlets from it. Lubricate the baking sheet with butter and lay the blanks on it. Send the cutlets to the oven, preheated to 200 C and bake for 20 minutes. If you wish, you can sprinkle the cutlets with grated cheese.
Recipe 3. Beet cutlets with prunes
Ingredients
beets - 300 g;
salt;
pitted prunes - 100 g;
vegetable oil;
onion head;
breadcrumbs;
flour - 60 g;
egg.
Cooking method
1. Beets are thoroughly washed and boiled until soft. Drain the broth, cool the vegetable and clean the thin peel.
2. Peel the onion, finely chop it and passer in vegetable oil until golden brown.
3. My prunes, pour boiling water over it and leave for half an hour to steam it.
4. Beets finely three, drain the liquid and slightly squeeze the vegetable. Add the fried onions to the beets, drive the egg in, add flour and salt. Knead the minced meat well.
5. Drain the infusion from prunes, slightly dry the dried fruit on a napkin and cut into strips.
6. We form a beetroot cake, put chopped prunes in the middle and connect the edges. The resulting cutlet is breaded in breadcrumbs and fried in well-heated lean oil over medium heat. Serve cutlets with sauce or sour cream.
Recipe 4. Beet cutlets with minced meat and potatoes
Ingredients
200 g mixed or chicken minced meat;
salt;
200 g of potatoes;
black pepper;
200 g of beets;
bulb;
egg.
Cooking method
1. Wash the beets and potato tubers separately, without peeling, until soft. Drain the vegetables from the water and cool them. Peel and chop the potatoes and beets in a food processor or grate.
2. Combine the minced meat with grated vegetables, add finely chopped onions to them and beat the egg. Pepper, salt and knead thoroughly with your hands until smooth.
3. With wet hands, blind small oval-shaped cutlets and put on a baking sheet, greasing it with oil. Place the baking pan with meatballs in the oven for forty minutes. Bake at 200 ° C. Serve the patties with a side dish of vegetables or rice.
Recipe 5. Beet cutlets with cabbage
Ingredients
cabbage - half a kilogram;
salt;
bread - 100 g;
black pepper;
potatoes - three tubers;
parsley and dill greens - 10 g each;
two large beets;
egg;
three onions;
Refined sunflower oil.
Cooking method
1. Dip the cabbage into boiling water and boil it lightly. Then we take out, slightly cool and wring out.
2. Soak bread in milk for half an hour.
3. Beets and potatoes are well washed with a brush and boiled until soft. Then cool and peel the vegetables.
4. Peel the onion and cut into large pieces. All prepared foods are passed through a meat grinder. Bread, before grinding in a meat grinder, squeeze slightly. Add the minced meat and pepper.
5. Lightly beat the egg with a fork and add it to the minced meat. We also send finely chopped greens here. Mix the minced meat with your hands well until smooth. If the mass is not dense enough, add the flour.
6. We make small meatballs from the minced meat and fry them in well-heated oil over medium heat. Serve cutlets with vegetable salad or side dish.
Recipe 6. Beetroot cutlets with nuts
Ingredients
two small beets;
breadcrumbs;
one carrot;
salt;
an Apple;
sugar - 10 g;
walnuts - 100 g;
lean rusks - 50 g;
Refined sunflower oil.
Cooking method
1. Peel an apple, carrot and beetroot. Grind vegetables and fruit into small chips. Put everything in a deep dish and add sugar and salt. Stir and leave for a while, until the juice stands out.
2. Put crackers and nuts in a blender bowl and grind everything into crumbs. Squeeze a mixture of vegetables and apples and combine with crumbs of crackers and nuts. Gradually add the squeezed juice and knead the minced meat. It should be tight enough and keep in shape.
3. Form cutlets from the resulting minced meat. Bread them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then twist the fire, cover and simmer for ten minutes on low heat. Serve the cutlets both hot and cold.
Recipe 7. Beet Cutlets with Rice
Ingredients
boiled beets - 200 g;
lemon juice;
raw potatoes - 150 g;
salt;
feta cheese - 50 g;
black pepper;
boiled rice - 100 g;
clove of garlic;
flour - 30 g;
egg.
Cooking method
1. Pre-boil and cool the beets. We clean raw potatoes and boiled beets and pass them through a meat grinder or rub finely. We shift everything into a deep dish.
2. Mash the feta cheese with a fork and add it to the vegetable mass. We wash the rice to clean water and boil, following the instructions on the packaging. Then we discard the cereal on a sieve, cool and add it to the vegetable mass.
3. Drive the egg into the mixture, add flour, pepper, salt, pour a teaspoon of lemon juice and knead the minced meat well. We leave him alone for half an hour.
4. Preheat the oven to 200 C. Cover the baking sheet with baking paper. With wet hands, we form cutlets and bake them for 20 minutes until golden. Serve cutlets with sour cream, sauce or horseradish.
Recipe 8. Beetroot cutlets with raisins
Ingredients
four beets;
white sauce - 30 ml;
raisins - 30 g;
sour cream;
cottage cheese - 125 g;
some milk;
butter;
semolina - 70 g;
sugar - 15 g;
small salt.
Cooking method
1. We wash the beets with a brush under a stream of water, then boil it until soft, cool and clean. Then grind the vegetable into large chips. We shift the chopped beets into a saucepan, pour half a glass of milk and simmer for ten minutes over low heat.
2. Pour semolina into the stewpan, mix and cook for another quarter hour, stirring constantly. Turn off the fire and cool the mass to a warm state.
3. Wash raisins with hot water and leave for half an hour to make it swell. Then we drain the infusion, and dry the raisins on a napkin. Add raisins to the minced meat.
4. Rub the cottage cheese through a sieve and put it in the minced meat. We drive an egg into it and add sugar. Thoroughly knead everything and form cutlets from the resulting mass. Bread them in flour or breadcrumbs.
5. Heat the oil in a cast-iron frying pan and fry the patties in it to a golden hue. Ready cutlets are served with vegetable salad or side dish.
Recipe 9. Beet and liver cutlets
Ingredients
four large beets;
semolina - 60 g;
liver - 400 g;
butter - 50 g;
garlic - clove;
milk - 50 ml;
cottage cheese - a glass;
breadcrumbs or flour - 50 g;
bulb;
two eggs;
sour cream - half a glass;
salt;
dried fruits - half a cup.
Cooking method
1. Beets are washed well with a brush and boiled until soft. We cool the vegetable, peel it and grind it in a blender or finely three. Leave for a while to let the juice flow.
2. My liver, cut the films and veins. Cut it into pieces and grind it into minced meat.
3. Dried fruits are washed and boiled in milk, then pour in semolina and continue to cook over low heat. Cool the porridge and combine it with squeezed beets and minced liver.
4. Finely chop the onion and add to the minced meat. Salt and pepper it.
5. Rub the cottage cheese through a sieve and put it in the minced meat. Mix everything well. We form cutlets with wet hands and bread them in flour or breadcrumbs. We spread the blanks on a baking sheet covered with parchment and bake in the oven for forty minutes.
Beet Cutlets - Tips and Tricks
Leave chopped raw or cooked beets for a while, then drain the juice that has stood out and squeeze it well.
Pour the beet juice into the mincemeat if it is dry.
If the minced meat turned out to be liquidy, you can add breadcrumbs, semolina or flour to it.
Beet cutlets can not only be fried, but also baked in the oven, which will make them not so greasy.
