How to make beet cutlets recipe. About the benefits of beets: cooking beetroot cutlets

Let's start cooking beet cutlets by boiling or baking beets. I prefer to bake in foil, it's much faster and more convenient. To do this, preheat the oven to 220 degrees, carefully wash the beets, wrap each in foil with the reflective side inward and put it to bake for 1-1.5 hours (depending on the size of the beets). Cooking should be like this: wash the beets, put them in cold water, boil and cook over low heat for 1.5-2 hours. Do not forget that when baking, beets retain more nutrients!

Check the finished beets by piercing with a knife or fork - they should be soft inside. We clean the finished beets from the peel and rub on a fine grater. We cut the greens very finely, pass the garlic through a press or also finely chop. We put everything in a deep container, add semolina (beet cutlets with semolina will not fall apart during cooking), salt, pepper and mix thoroughly. I cook beet patties without eggs, but if it's not fasting and you're eating eggs, you can add 1 egg at this point.

We begin to form lean beet cutlets. We wet our hands, collect a small amount of minced beetroot and form a cutlet with a thickness of about 1 cm. Put them on a plate. I don’t roll cutlets in breadcrumbs or other breading, as they have fewer calories and more benefits, but your recipe for beetroot cutlets may differ slightly if you wish 😉 How do you like to cook cutlets, with or without breadcrumbs?

Now you need to choose a cooking method in which lean vegetable cutlets reach readiness. I will fry them, but you can make beetroot cutlets in the oven, and steamed. Bake them at a temperature of 200 degrees for 10 minutes until rosy, cook the same amount for a couple (only they will not become rosy in a double boiler). And for frying, put the pan on medium-high heat, pour a little vegetable oil and spread the cutlets with beets.

Of course, if I was making beet patties for kids, I would steam them. But while I cook for myself and my beloved, I fry the cutlets on both sides until golden brown! 🙂

Put the finished lean beet cutlets on paper towels to drain excess oil, and then transfer to a plate or large dish. Let's put it on the dinner table! Now you know how to make beet patties!

Or you can lean beetroot cutlets and serve beautifully! To do this, put them on a plate and decorate with a sprig of your favorite greens.

Beetroot fritters or cutlets are ready to be eaten. And I will summarize.

Short recipe: how to cook lean beet cutlets

1. We put the oven to warm up to 220 degrees.
2. Thoroughly wash the beets, wrap them in foil, reflective film inside, put in the oven for 1-1.5 hours: check for readiness by piercing with a fork or knife (the root crop should be soft).
3. We clean the beetroot from the skin, rub it on a fine grater, put it in a bowl.
4. We cut the greens very finely, pass the garlic through a press or cut it also finely, put it in a bowl.
5. Pour semolina, black pepper and salt to taste there, mix everything thoroughly.
6. We form cutlets with a thickness of 1-2 cm with wet hands, put them on a plate.
7. We heat the pan over medium-high heat, pour in a little vegetable oil and fry the beet cutlets on both sides until blush.
8. Put the finished vegetable cutlets on a paper towel to drain excess oil.
9. Arrange on plates and serve.
10. Now you know how to cook beetroot cutlets!

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Vegetables are one of the most popular ingredients, they are used more often than other products for cooking all kinds of dishes. One of the varieties of such dishes can be called beet cutlets in the oven, they contain fewer calories than meat, but they have much more benefits.

There is nothing difficult in their preparation, a small “game” with the composition allows you to diversify the dish in a special way and bring notes of originality to its usual taste.

Beetroot cutlets: a recipe with garlic and pepper

Ingredients

• - 2 teeth + -
• — pinch or to taste + -
• - 3 pcs. + -
• - for frying + -
• — 1/3 tbsp or to taste + -
• - 1/2 bunch + -
• - 100 g + -

Cooking beet cutlets in the oven

Baked beetroot cutlets have a delicate taste, and they turn out much juicier than usual in the oven. You can bake diet beet cutlets in the oven for half an hour, it will take more time to prepare the products for cooking. But is there any equal to a healthy home-made product that you cook with your own hands and with great love? Of course not, and therefore it is not a pity to spend time on it.

1. Wash the beetroot, wrap it in foil (shiny side inward), place in an oven preheated to 220 ° C for 1-1.5 hours. After a while, we check the vegetable for readiness: we pierce the root crop with a fork / knife, if it is soft, then it is already cooked.
2. Peel the baked beets, grate the fruit on a grater (fine), pour the chopped mass into a bowl.
3. Finely chop the greens.
4. Grind the garlic manually or with a press.
5. Pour chopped garlic together with herbs into a bowl with beets.
6. Add semolina, salt, ground pepper to the dish, mix everything thoroughly.
7. We form cutlets from the vegetable mass (with a diameter of 1-2 cm), put them in a baking dish and bake for 10 minutes at t 200 ° C, until a blush appears.
8. Next - we lay out beetroot diet cutlets on plates, pour them with sour cream, decorate with any sprig of greenery and serve.

If desired, you can cook cutlets in a pan or in a double boiler. But beetroot cutlets fried in a pan will have a crust. But steamed cutlets will turn out to be more useful and less high-calorie, they are much more dietary, and even suitable for children.

Beet cutlets in the oven with carrots without eggs

To somehow diversify the taste of beets, cutlets can be cooked with another useful ingredient that goes well with beetroot. And that ingredient is carrots. It will not only embellish the taste, but also positively affect the color of your favorite cutlets, which, by the way, we will cook without eggs.

By following the correct cooking sequence, the vegetable tortillas won't fall apart when baked and will hold up perfectly even when you take them out of the oven.

Ingredients

• Carrots - 2-3 pcs.;
• Salt - to taste;
• Beets - 2 pcs.;
• Onions - 1-2 pcs.;
• Breadcrumbs - to taste;
• Flour - 2-3 tbsp. l.

How to bake beetroot and carrot cutlets

1. Boil carrots and beets until tender.
2. Finely chop the onion, fry it in oil.
3. We grind the boiled beets in a meat grinder, we also do the same with carrots. The juice that stands out when twisting is simply poured into a bowl.
4. We mix the chopped carrots and onions with flour, salt the products, mix them well.
5. We divide the resulting mass into parts and form cutlets from it.
6. We roll homemade beet cutlets in breadcrumbs, bake them in the oven at t 180 ° C for about 20-25 minutes.

This completes the preparation - the beetroot dish is completely ready. It will be possible to serve some side dish for cutlets, for example, boiled rice or potatoes.

Recipe for beetroot diet cutlets with cottage cheese

Another interesting recipe for making your favorite snack is cooking with cottage cheese. Such a dish is not only very tasty and unusual, it is also incredibly healthy. Therefore, for those who suffer from pancreatitis, such cutlets should definitely be consumed. In addition to a therapeutic diet, the dish can also be included in diets for weight loss.

Ingredients

• Beets - 1 kg;
• Cottage cheese - 150 g;
• Egg - 1 pc.;
• Butter - 50 g;
• Milk - ½ tbsp.;
• Semolina - to taste.

How to cook diet beet cutlets

1. Boil the beetroot directly in the skin.
2. After cooking, we clean the beetroot, finely chop it. You can grind the fruit with a meat grinder, blender, grater and other equipment. Choose the unit of your choice.
3. Pour the resulting mass into a saucepan, add butter, milk to it, then put the container on the fire and cook the product for 5 minutes.
4. In a thin stream, add semolina to the beetroot mass, constantly stir the gruel so that lumps do not appear in it.
5. Next, cook the dish until tender (stir occasionally).
6. We cool the boiled gruel, add the egg, cottage cheese, salt to it.
7. We form small cutlets from a shapeless mass, then place them in the oven and bake. The total baking time is 20-25 minutes at t 180-200°C.

Delicious beet cutlets made in the oven, served with sour cream or mild sauce. Do not interfere with the dish and a little greens. Instead of cottage cheese, you can add bread crumb soaked earlier in milk to homemade vegetable cutlets.

As you can see, beetroot cutlets in the oven are a very easy dish to prepare. It not only has a minimum of culinary steps, but also contains very few calories. A healthy and nutritious treat cannot but become a decoration of a family meal. Colored cutlets immediately catch the eye on the table, even among a dozen other various dishes. You will pleasantly surprise your guests and household members by preparing original beetroot cutlets according to a homemade recipe.

Bon appetit!

How to cook delicious meatballs

How to cook beetroot cutlets at home. Recipe with step by step photo and video instructions. Cooking quickly and with pleasure. Bon appetit!

40 min

150 kcal

5/5 (2)

Those who have known and loved beetroot cutlets for a long time, the most delicious recipe is probably attributed to distant childhood and mother's or grandmother's skillful hands.
But do not think that beetroot cutlets are not as relevant today as they used to be. Just set a goal to cook vegetable cutlets, beetroot and others, and recipes - of course, the best ones - are not difficult to find today.
So, meet, before you are the stars of the lenten menu - beetroot cutlets.

What you need to know before cooking

Kitchen appliances: grater and frying pan.

How to choose and prepare the right ingredients:

• Beets must first be boiled or baked. You can do this the night before so it has time to cool down.
• Ground ginger will spice up the beetroot cutlets, but you can use any other seasoning you like.
• Choose good quality semolina, because how it swells depends on whether the cutlets will keep their shape.

Cooking sequence

video recipe

There is nothing more rewarding than following a good example. Use the tips that you will see in this video, and you will have no equal in cooking beetroot cutlets.

cooking secrets

• Do not worry that without eggs, cutlets will fall apart when frying - semolina will hold them together no worse than an egg mixture.
• If too much liquid is released when grinding beets, squeeze it through a colander, and mix the resulting sauce with sour cream or yogurt - you get a kind of beetroot sauce.
• If you do not have semolina, you can replace it with flour, but in this case you yourself will have to monitor the consistency of the minced meat.

During fasting, beet cutlets can be served as a standalone meal, and on ordinary days - as a side dish. Fill these cutlets with sour cream or cottage cheese, and you get a real meal.

Cooking options for cutlets:

• more than once they came to the aid of fasting housewives. Indeed, there is nothing easier than turning vegetables lying around in the pantry into a culinary masterpiece. In addition to beetroot, you can also cook, which should please even those who are not used to eating these vegetables in their usual form. will become quite a satisfying dish on your table, especially if you add 1-2 potatoes to the minced meat.
• My grandmother loved to cook. Just imagine: the zucchini, still hot from the sun, turns into delicious crispy cutlets. And if the ever-hungry crowd of grandchildren could not be fed with zucchini alone, granny added a little meat to the recipe and cooked.
• They have a rather refined taste, as well. You can not only cook them for your family in fasting, but also safely offer guests for testing.
• useful for those who are limited in eating meat, but need a lot of protein.
• Meat-eaters were lucky no less. At their complete disposal

It is quite possible that summer in the middle lane will someday come. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter, and as weather forecasters promise, just by that time the air temperature should rise above 20 C (in the afternoon).

How to prepare sourdough
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Calories: Not specified
Cooking time: Not indicated

Despite the unusual name of the dish, minced beetroot cutlets are very tasty and appetizing. Vegetarians will especially like this recipe, as the dish is prepared without meat, but at the same time it is hearty and very original in taste.

The main ingredient of the dish is boiled beets, it is she who gives the cutlets color, taste and texture. And in order for the cutlets to keep their shape, semolina and egg yolk are added to the crushed base. By the way, an important point - you do not need to add protein to the minced meat, as it will make the cutlets tougher.

Such original beetroot cakes can be served with boiled vegetables or, and homemade pickles or simply can complement a delicious lunch.

For cutlets, it is best to take beets of small round shape, as a rule, they are sweeter and juicier.

There are many photo recipes for beetroot cutlets, but these are the most delicious!

- beet roots - 2-3 pcs.,
- cereals (semolina) - 100 g,
- garlic - 3 cloves,
- chicken egg yolk - 1 pc.,
- salt (medium grinding, sea or kitchen) - 0.5 tsp,
- pepper (black, ground), spices,
- oil (vegetable origin) - 30 ml.

How to cook with a photo step by step

We wash the beets from dirt, pour hot water and cook in slightly salted water until tender. Depending on the size of the root crops, this can take from 60 to 90 minutes.
Cool the beets, peel and chop on a coarse grater.




Pass the peeled garlic through a press.




Add to beets, semolina and egg yolk. Then add salt and spices to your taste.






and mix the minced meat until smooth (you can add finely chopped greens).




Now, with the help of a spoon, we form small products in the form of cakes from minced meat and put them on a frying pan heated with oil.
Fry the cakes for 2-3 minutes on each side on moderate heat so that they do not burn, but only browned.




We serve finished products as hot,






as well as chilled.




Bon appetit!