Boiled beet cutlets recipes. Lean beet cutlets: a recipe for Slavic cuisine

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 in another breading, as they have fewer calories and more benefits, but your recipe for beetroot cutlets may vary 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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Beetroot helps to establish digestion processes, has a low energy value and quickly gives saturation. Since eating a vegetable in its pure form is rather boring, it is easiest to diversify the beetroot menu by cooking cutlets.

A detailed recipe will answer all possible questions, and tips on the most suitable additives will help you choose the version of the dish that even a gourmet will like.

Delicious beet cutlets step by step - recipe with photo

For cooking you will need:

• large - 2 pcs. (about 500 g);
• onion - 0.5 pcs.;
• semolina - 1 tbsp. spoon;
• chicken - 1 pc.;
• - 1 tbsp. spoon (for cooking in the oven);
• water - if necessary;
• salt - to taste.

Before cooking the cutlets, you need to boil the beets. To do this, it should be thoroughly washed under running water and carefully cut off the sharp tip and base with the remains of the leaves. The vegetable is thrown into boiling water and boiled until tender, checking with a fork. After that, you need to give time to cool slightly and grate the beets on a coarse grater.

Onion should be finely chopped, mixed with egg and semolina. Then the mass is combined with beets and mixed thoroughly. You can use a pinch of salt if you like. Then the minced beetroot is covered and left for 15 minutes: this is necessary so that the semolina absorbs excess liquid. If after the allotted time the mass is still not thick enough, you can add an additional spoonful of cereal and wait another 10 minutes.

Then you need to moisten your hands in cold water and form small cutlets. The method of preparation will depend on personal preference. Oven and are the most useful options. In the first case, you need to heat the oven to 180 degrees, grease the baking sheet with a small amount of oil and send the cutlets to bake for 15 minutes. If there is a special silicone mat, then you can do without oil. For steaming, water in a saucepan or slow cooker is brought to a boil, and then cutlets are placed in a special form. In 15 minutes they will be ready.

Helpful Hints

• beets should not be peeled before cooking, because the peel allows you to save all the nutrients inside the vegetable;
• if you don’t like the taste of onions in cutlets, but you don’t want to lose the aroma of the dish, then you can rub the onions on a fine grater or chop with a blender;
• when using a double boiler or multicooker with the possibility of steaming, the water must be boiled in advance and only then lay out the beet cutlets: this must be done so that they do not soften under the influence of steam, but remain dense.

Possible mistakes

• if you do not boil the beets in advance, then during the cooking process it can give extra juice;
• beets can not be crushedbecause the cutlets will fall apart while sculpting;
• you should not blindly follow the recipe: if the beetroot mass before sculpting cutlets turns out to be too liquid, you need to add a little more semolina to it, if you wish, you can completely remove the onion from the recipe or replace it with garlic, and semolina can be replaced with ordinary flour.

When using all the above ingredients, but without the use of vegetable oil calories 100 g of the dish will be only 70 kcal(3.1 g protein, 0.9 g fat and 12.7 g carbohydrates). Using just 1 tablespoon of vegetable oil will dramatically increase the calorie content of each 100 g of cutlets to 90 kcal, and the number of fats to 3.2 g.

Beet cutlets and dietetics

Beetroot has a very high content, so helps the intestines to work properly. When consumed in large quantities, it may have a mild laxative effect. In addition, beetroot dishes should become permanent on the table of those who avoid meat: with active sports, vegetarians sometimes experience a decrease in blood levels, and beets can make up for this deficiency.

How can you diversify beet cutlets

There are many ways to make beetroot cutlets a more interesting dish:

• serve ready-made cutlets with sauce (low-fat sour cream, without additives, homemade sour cream and garlic sauce, etc.);
• use other vegetables in equal proportions (,

Beets are a wonderful vegetable.

From it you can cook a lot of different, 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 borscht or beetroot soup. In addition, delicious salads and snacks are prepared from it.

Today we will tell you how to cook beetroot cutlets. It is not only useful, but also very tasty.

Beet cutlets - the basic principles of cooking

Properly cooked cutlets will become a favorite dish even for those who do not follow diets. There are many recipes for beetroot cutlets. By adding different ingredients, you can choose for yourself exactly the recipe that will suit your taste.

Cutlets are prepared both from boiled or baked, and from raw beets. The vegetable is boiled in its skin, then cooled and peeled. Boiled or raw beets are finely rubbed or crushed with a blender.

To keep the cutlets in shape, breadcrumbs, semolina, flour or eggs are added to the minced beetroot.

Cutlets are formed from the obtained beet mince and breaded in breadcrumbs or flour. Fry in well-heated vegetable oil until golden brown.

In addition to beets, grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. can be added to minced meat. You can experiment to get your own unique taste.

Recipe 1. Swedish Beetroot Cutlets

Ingredients

half a kilogram of minced meat;

ground black pepper;

150 g of beets;

two-thirds of a glass of breadcrumbs;

bulb;

sunflower oil.

Cooking method

1. My beets and boil until soft without peeling. Then we drain the water, and cool the vegetable and remove the thin skin from it. Coarsely three beets.

2. Finely chop the peeled onion and put it in a preheated pan with oil. Fry the onion until golden brown.

3. We combine beets with minced meat and onion fry in a bowl. Beat in an egg and add a third of a cup of breadcrumbs. Salt and pepper everything. Thoroughly mix the mince.

4. Pour the remaining crackers onto a flat plate. From the minced meat we form oblong cutlets and bread them in breadcrumbs.

5. We wipe the pan where the onion was fried with a napkin, pour oil into it and put it on medium heat. We heat up and lay out the cutlets. Fry for about four minutes on each side until lightly browned.

Recipe 2. Beet cutlets with carrots

Ingredients

300 g of beets;

sea ​​salt;

300 g carrots;

black pepper;

80 g of semolina;

half a cup of sour cream or heavy cream.

Cooking method

1. Wash vegetables and boil until soft. Drain the water, cool the carrots and beets. Peel the boiled vegetables and chop them in a blender or on a grater. Combine the vegetables in a suitable bowl, mix and season with salt.

2. Beat sour cream or cream with an egg. Gently fold the mixture into the vegetables and stir. Now pour semolina until you get minced meat from which you can make cutlets.

3. Pepper, salt, you can add a little turmeric. Knead the minced meat well and form cutlets out of it. Grease a baking sheet with oil and place the blanks on it. Send the cutlets to the oven, heated 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;

pitted prunes - 100 g;

vegetable oil;

onion head;

breadcrumbs;

flour - 60 g;

Cooking method

1. Wash the beets thoroughly and boil until soft. Drain the broth, cool the vegetable and clean the thin peel.

2. We clean the onion, chop it finely and sauté in vegetable oil until golden brown.

3. My prunes, pour boiling water over it and leave for half an hour to steam it out.

4. Finely grind the beets, drain the liquid and squeeze the vegetable slightly. Add the fried onion to the beets, beat in the egg, add the flour and salt. Mix the mince well.

5. Drain the infusion from the prunes, lightly dry the dried fruit on a napkin and cut into strips.

6. We form a cake from the beetroot mass, put chopped prunes in the middle and connect the edges. We bread the resulting cutlet in breadcrumbs and fry in well-heated vegetable 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 mince;

200 g potatoes;

black pepper;

200 g of beets;

bulb;

Cooking method

1. Wash beets and potato tubers and boil separately, without peeling, until soft. Drain water from vegetables and set aside. Peel and chop potatoes and beets in a food processor or grate.

2. Combine minced meat with grated vegetables, add finely chopped onion to them and beat in an egg. Pepper, salt and knead thoroughly with your hands until smooth.

3. With wet hands, form small oval-shaped cutlets and place on a baking sheet, brushing it with oil. Send a baking sheet with cutlets in the oven for forty minutes. Bake at a temperature of 200 C. Serve cutlets with a side dish of vegetables or rice.

Recipe 5. Beet cutlets with cabbage

Ingredients

cabbage - half a kilogram;

bread - 100 g;

black pepper;

potatoes - three tubers;

parsley and dill - 10 g each;

two large beets;

three bulbs;

Cooking method

1. Dip the cabbage into boiling water and boil it slightly. Then take out, cool slightly and squeeze.

2. Soak the bread in milk for half an hour.

3. Wash beets and potatoes well with a brush and boil until soft. Then we cool the vegetables and clean them.

4. We clean the onion and cut it into large pieces. We pass all prepared products through a meat grinder. Bread, before grinding in a meat grinder, squeeze lightly. Salt and pepper the resulting minced meat.

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 well with your hands until smooth. If the mass is not thick enough, add flour.

6. We make small cutlets from the minced meat and fry them in well-heated oil over medium heat. Serve cutlets with vegetable salad or side dish.

Recipe 6. Beet cutlets with nuts

Ingredients

two small beets;

breadcrumbs;

one carrot;

sugar - 10 g;

walnuts - 100 g;

lean crackers - 50 g;

refined sunflower oil.

Cooking method

1. Peel the apple, carrot and beetroot. Chop fruits and vegetables into small pieces. Put everything in a deep bowl and add sugar and salt. Stir and leave for a while until the juice stands out.

2. Place crackers and nuts in a blender container and grind everything into crumbs. Squeeze out the mixture of vegetables and apple and combine with a crumb of crackers and nuts. Gradually add the squeezed juice and knead the minced meat. It should be quite dense and keep its shape.

3. Form cutlets from the minced meat. Bread them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then twist the fire, cover with a lid and simmer for ten minutes over low heat. Serve the cutlets either hot or cold.

Recipe 7. Beet cutlets with rice

Ingredients

boiled beets - 200 g;

lemon juice;

raw potatoes - 150 g;

cheese - 50 g;

black pepper;

boiled rice - 100 g;

clove of garlic;

flour - 30 g;

Cooking method

1. Pre-boil and cool the beets. Peel raw potatoes and boiled beets and pass through a meat grinder or finely rub. We shift everything into a deep bowl.

2. Knead the cheese with a fork and add it to the vegetable mass. Rinse rice until clean water and boil, following the instructions on the package. Then we throw the cereal on a sieve, cool it and add it to the vegetable mass.

3. Drive an egg into the mixture, add flour, pepper, salt, pour in a teaspoon of lemon juice and knead the minced meat well. We leave it alone for half an hour.

4. Preheat the oven to 200 C. Cover the baking sheet with baking paper. With wet hands form patties and bake them for 20 minutes until golden brown. Serve cutlets with sour cream, sauce or horseradish.

Recipe 8. Beet cutlets with raisins

Ingredients

four beets;

white sauce - 30 ml;

raisins - 30 g;

cottage cheese - 125 g;

some milk;

butter;

semolina - 70 g;

sugar - 15 g;

fine salt.

Cooking method

1. We wash the beets with a brush under running 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 in half a glass of milk and simmer over low heat for about ten minutes.

2. Pour semolina into the saucepan, mix and cook for another quarter of an hour, stirring constantly. Turn off the fire and cool the mass to a warm state.

3. My raisins, pour hot water and leave for half an hour to swell. Then we drain the infusion, and dry the raisins on a napkin. Add raisins to minced meat.

4. Grind cottage cheese through a sieve and put it in minced meat. Here we drive in the egg and add sugar. Thoroughly knead everything and form cutlets from the resulting mass. Roll them in flour or breadcrumbs.

5. Heat the oil in a cast iron pan and fry the cutlets in it until golden brown. Serve ready cutlets 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;

dried fruits - half a glass.

Cooking method

1. Wash the beets well with a brush and boil until soft. We cool the vegetable, clean it and grind it in a blender or finely three. We leave for a while so that she starts up the juice.

2. My liver, cut off the films and veins. Cut it into pieces and grind into minced meat.

3. We wash the dried fruits and boil them in milk, then pour in the 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 it and pepper it.

5. We grind the cottage cheese through a sieve and put it in minced meat. We mix everything well. Form cutlets with wet hands and coat them in flour or breadcrumbs. We spread the blanks on a baking sheet covered with parchment and bake in the oven for forty minutes.

Leave the crushed raw or boiled beets for a while, then drain the juice that has stood out and squeeze it well.

Pour the juice from the beets into the minced meat if it turned out dry.

If the stuffing turned out to be watery, 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 fat.

Cooking beetroot cutlets according to this recipe is easy. Doctors, given the beneficial properties of beets, called it "a vacuum cleaner for the liver."

Beet cutlets according to this recipe will turn out delicious, are part of

• medical diets,
• children's menu,
• in the menu of people leading a healthy lifestyle.

Beet Cutlets Recipe

There are various options for cooking beetroot cutlets. I offer you a recipe for beet cutlets with semolina and cottage cheese. This recipe is included in various medical menus, including pancreatitis - diet No. 5p

Be sure to include beets in the diet menu for pancreatitis. Beets contain iodine, which has a beneficial effect on the restoration of pancreatic functions. Other products containing iodine - Interestingly, heat treatment does not reduce the beneficial properties of the vegetable.

Beet cutlets with cottage cheese.

Ingredients:

• beets - 1 kg (8 pcs.)
• semolina - 75 g (3 tablespoons)
• cottage cheese 9% - 150 g
• eggs - (50g) 1 pc
• butter - 50 g (2 tablespoons)
• milk 3.2% - 100 ml (1/2 cup)
• salt - to taste

1. Add grated cottage cheese, eggs and salt to the chilled mass. Mix thoroughly and form patties.

Bon appetit!

• Proteins - 5.09 g
• Fat -9.62 g
• Carbohydrates - 14.94 g
• caloric content - 146.63 Kcal.
• IN 1 - 0.0368 mg
• AT 2 - 0.0368 mg
• C - 12.285 mg
• Ca- 49.14 mg
• Fe - 0.6142 mg

Note.

Please do not judge me for the fact that I present to your attention a recipe based on 1 kg of beets. The technological map of the recipe for beet cutlets provides for 1 egg per 1 kilogram of beets (see above - ingredients).

Beet cutlets with semolina

How I I cook beetroot cutlets.- I take products, reducing their number by half, and I take one egg, as in the first recipe. In addition, you can cook beetroot cutlets without adding cottage cheese, i.e. it turns out like this:

Ingredients:

• beets - 0.5 kg (3-4 pcs.)
• semolina - 40 g (1.5 tablespoons)
• white bread or cottage cheese soaked in milk - 75 g (you can exclude these ingredients from the recipe)
• eggs - (50g) 1 pc
• butter - 25 g (1 tablespoon)
• milk 3.2% - 50 ml (1/4 cup)
• salt - to taste

How to cook beetroot cutlets:

1. We wash the beets well and boil in the peel. How to quickly and correctly cook beets you will learn
2. Clean up. Let's skip the beets through a meat grinder. Or you can grate on a fine grater, grind in a blender.
3. Let's start the beets: put them in the beets in a saucepan, add milk and butter, simmer for five minutes.
4. Pour the semolina in a thin stream and stir so that lumps do not form. We continue to cook until cooked, continue to stir.
5. Soaked in milk and squeezed white bread (cottage cheese), egg and salt, add to the chilled mass. Mix thoroughly and form patties.
6. Steamed, can be in a slow cooker or in the oven.
7. Serve with sour cream, sour cream or milk sauce.

Bon appetit!

How to cook beetroot cutlets

This recipe does not apply to a therapeutic diet for pancreatitis, since the cutlets are fried in vegetable oil.

Ingredients:

• beets - 500 g
• white bread or loaf soaked in milk and pressed
• wheat flour - the amount depends on the juiciness of the beets, if the beets are very juicy, then more flour will be required
• milk - 50 ml (1/4 tbsp)
• egg - 1 pc.
• vegetable oil for pan frying

How to cook beetroot cutlets:

1. We wash the beets well and boil in the peel. How to quickly and correctly cook beets you will learn
2. Clean up. Let's skip the beets through a meat grinder. Or you can grate on a fine grater, grind in a blender.
3. White bread soaked in milk, yolk, salt and pepper are added to the beet mass. All this is well mixed.
4. With wet hands form balls about the size of an egg.
5. Dip in beaten egg white.
6. Breaded in breadcrumbs.
7. Fry in a pan in vegetable oil. The pan is preheated over medium heat. Frying time 2-3 minutes on each side. heated over medium heat.

Bon appetit!

calories 100 grams of beet cutlets

The calorie content of beet cutlets depends on the ingredients included in their composition, on the method of heat treatment.

Minimum calorie - recipe number 1. Maximum calorie content of beet cutlets - recipe number 3

If you cook beetroot cutlets according to recipe No. 1, then calorie content of 100 grams of beet cutlets - 146.63 Kcal.

How to cook beet cutlets video recipe:

Beet cutlets recipe is simple.

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 the 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 right 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!