Cutlets with beets recipe. Recipe for beetroot cutlets with sour cream sauce

One recipe is a fairly familiar and popular combination - minced meat + potatoes. Although, to be honest, I almost always have potatoes next to me as a side dish, and everyone is used to it. But you need to diversify. That’s why potatoes are in the middle, and green as a side dish salad! Soft, plump, juicy... in short, good and reliable for the family to eat :)
The second recipe is a revelation! Moreover, it amazed me to the roots of my hair. Swedish cutlets with beets (I introduced them to a cookbook). I am an experimenter, but of an average degree. So this has already gone off scale for me, which I am immensely happy about. Immensely! I can’t even explain it to you... I really liked it! Again, as in the case of fish in a beet log, I didn’t expect anything particularly good from them, but I was terribly curious. Damn, how delicious it turned out! If it weren’t for the pronounced color, without knowing it, I would have wondered what it was and why they were so juicy and unusual! I just had lunch with them and I’m excited...))))

PS My eldest son just arrived. I immediately sat him down to try beet cutlets... hurray!! He really liked it :).We are waiting for my husband...
My husband said - GOOD!! I give the go-ahead for re-cooking :))

Meat cutlets with potatoes:

4 servings
35 min

300 g mixed minced meat
150 g raw potatoes
1 onion
1 egg
2 tbsp sour cream
1 piece of loaf
50 g cream
2 g garlic
1\2 tsp paprika
salt pepper
Grind the garlic and onion. Crumble the loaf into a deep bowl and soak in cream. Add minced meat, onion, garlic, egg, sour cream, grate the potatoes, season and mix well.
Form cutlets and fry until golden brown in vegetable oil. Close with a lid and simmer over low heat for 10-15 minutes.
Bon appetit!

Swedish cutlets with beets:
2-3 servings (8 small cutlets)
20 minutes

200 g minced beef
100 g boiled beets
100 g boiled potatoes
1 small egg
salt, white pepper

1-2 heads of onions
pickles

Grind beets and potatoes on a fine grater and mix with minced meat, egg, salt and pepper. We form small cutlets and fry them on both sides, in vegetable oil, until golden brown. Then close the lid and simmer on low heat for about 7 minutes. During this time, cut the onion into rings and fry it in vegetable oil.
Serve cutlets with fried onions and pickled cucumbers. This side dish is very tasty
Bon appetit!

A dish that combines the usefulness of a dietary product that can help us get rid of a couple of kilograms, and a delicate taste that will delight gourmets. When prepared correctly, raw beet cutlets will become one of the most favorite hot dishes not only among convinced vegans, but also among people who eat meat. There are many recipes for making them, we have selected a few basic ones so that you can vary the ingredients to get the best result.

Beetroot cutlets will be a good find during Lent, on the menu of people who are forced to adhere to certain diets, vegetarians and, of course, children. They can be served not only hot, but also cold, the taste does not suffer from this.

Take 400 - 500 g of raw beets, 1 egg, 100 g of semolina, salt and spices.

• Boil the beets until tender, peel and grate.
• Add the egg, semolina, salt, mix everything, form cutlets and fry them in a hot frying pan in vegetable oil on both sides.

Product options

• You can boil beets without the peel; instead of semolina, it’s good to add breadcrumbs if for some reason you don’t like the grain or it’s simply not there.
• In addition, it is very tasty to add garlic to minced beets. For the indicated amount you will need 3-4 cloves. We pass them through a garlic squeezer and mix them with the beets.
• If you don’t want to grate the boiled vegetable, put it in a blender bowl and grind it. We remember, however, that this will change the consistency of the finished dish - the cutlets will become more uniform.
• You can fry them breaded in semolina or breadcrumbs, or you can fry them on their own.
• If you don’t have eggs on hand or just want to replace them in this dish with something else, add grated cheese to the minced meat. In this case, the cutlets will turn out even tastier if the base ingredient is baked beets rather than boiled ones.
• This makes the vegetable drier and its taste more intense. We recommend grinding the peeled beets in a blender. It is in this recipe that you don’t need to add semolina, since the minced meat will be quite dense without it.
• Dried basil and marjoram are good to add here as spices.

Raw beet option

You can also grate 400 g of raw beets, add garlic and chopped onion to it and put it in a frying pan to simmer. It is best to do this covered for 30 minutes. Then let the mass cool, add salt and pepper, form it into cutlets and fry in vegetable oil.

If you want something more refined and satisfying at the same time, add nuts to the minced meat. We choose only walnuts, they will make the taste more piquant. For 400 - 500 g of beets we will need 100 g. They will need to be chopped with a knife or chopped in a blender. Together with minced meat or separately.

Raw carrots will give beet cutlets a more delicate and light taste.

Ingredients

• Beetroot – 300 g
• Carrots – 300 g
• Egg – 1 pc.
• Semolina – 2-3 tbsp
• Sour cream or heavy cream – ½ tbsp.
• Garlic, pepper - optional
• Salt - to taste

Preparation

1. Boil the vegetables, peel them and chop them as desired in a blender, grater or food processor. Mix everything and add salt.
2. To obtain a more fluffy structure, whip cream or sour cream with one egg. Mix everything with vegetables and add semolina. You will need enough cereal to knead the dough for the cutlets: sometimes it’s 2 spoons, and sometimes it’s 5.
3. Salt, pepper, it’s good to add turmeric to this composition - it will give an unusual pleasant aroma.

1. Form cutlets and fry in a frying pan or bake in the oven. For the last option, you need to heat it to 200 degrees, grease a baking sheet with oil and bake for 20-25 minutes.
2. Before putting the cutlets in the oven, sprinkle them with grated cheese if desired.

Serve hot with sour cream and fresh vegetables.

Add cheese

The same recipe can be slightly modified if sour cream and cream are not suitable due to their fat content. Feta cheese or feta cheese can add similar juiciness to our dish. The indicated volume will require 200 - 250 g of product. Grate the cheese and beat with egg instead of cream.

Blue cheese complements the beetroot flavor very well. It can be added to this volume literally 70 - 80 g.

For those who don't want to bother with grating cheese, we recommend trying the following option.

From pure beet mince with salt, semolina and spices, or from its mixture with carrot, we make small “nests” directly on the hand, inside which we put a small piece of hard cheese. We carefully close everything and immediately put it in a frying pan or put it on a baking sheet to bake.

Serve sprinkled with chopped herbs and cream cheese sauce.

In addition, it is good to add cottage cheese to beet cutlets.

• To do this, take 300 g of low-fat cottage cheese, 1 egg, salt and pepper for 400 g of beets boiled in their skins.
• As a seasoning, it is better to use dry parsley and cilantro and/or garlic.
• Chop the beets, mix everything and bake, as in the previous recipe, and send to bake.

These cutlets will also be good cooked in a slow cooker or double boiler. This option will make them absolutely dietary and very healthy, thanks to the combination of protein- and calcium-rich cottage cheese with vegetable fiber.

Well, those who prefer a juicy steak to all vegetables should like our next recipe.

Ingredients

• Minced meat (chicken or pork) – 200 g
• Potatoes – 200 g
• Beetroot – 200 g
• Egg – 1 pc.
• Onion – 1 pc.
• Salt, pepper - to taste

Preparation

1. Boil the beets and potatoes separately until tender, all with their skins on. We clean and grind in a food processor or on a grater.
2. Mix with minced meat, add finely chopped onion, egg, salt and pepper.
3. Bake in the oven for 40 - 50 minutes at 200 degrees or fry in a hot frying pan over low heat so that the meat has time to fry.

Such cutlets can be safely served with a side dish, since their taste will not be vegetable at all!

So, friends, as you can see, you can combine several recipes and use one of the ones we offer to prepare delicious beetroot cutlets for dinner for yourself and your family! The main thing is to show imagination and enthusiasm!

For the recipe for making cutlets with photos, see below.

Very original and tasty beet cutlets with meat in Swedish. Surprisingly, beets do not stand out in taste at all, but harmoniously combine with the meat. The taste of ready-made Swedish cutlets is more meaty than beetroot-like. But beets give the finished dish a pleasant burgundy color. Swedish beet cutlets are tender, juicy in taste, very filling and at the same time low in calories. Per 100 grams of the finished dish you will need only 95 kcal.

History of the dish Swedish beet cutlets

Beets are also very rich in nutrients and fiber. Eating dishes with beets helps normalize intestinal activity and eliminate constipation. Rich in flavonoids and minerals, beets are especially useful for pregnant women, small children and the elderly. In Sweden this dish is called Lindström steaks.

Beetroot cutlets have their roots in Stockholm, the capital of Sweden. According to one version, this delicacy was invented in one of the capital’s restaurants, where Lieutenant Lindström Hendrik dropped in for lunch. The lieutenant asked to serve him a steak with the addition of beets, capers and chopped onions. The chef combined all the ingredients in one dish - juicy cutlets, and this is how these wonderful cutlets were born.

Another version of the origin of this dish tells us about a certain Swede Maria Christina Lindström, who also invented this dish in the Swedish capital of Stockholm at the beginning of the 19th century. Whoever is the author of this dish, one thing is clear: meat cutlets with the addition of beets are a very good solution for any table! Let's start cooking!

Beetroot cutlets - recipe

To prepare Swedish cutlets with beets we will need:

• half a kilo of meat fillet (take turkey, veal or chicken to taste);
• raw beets 1 piece;
• onion 1 head;
• 1 egg;
• 1-2 cloves of garlic;
• salt and spices to taste;
• 1 potato;
• vegetable oil for frying.

Boil beets and potatoes in their skins until tender, cool, and peel. Mash the boiled beets and potatoes into a puree. Pass the meat through a meat grinder with onions and garlic, combine with vegetable puree. Add salt and ground pepper to taste to the beetroot and minced meat, stir in 1 raw egg. Mix the resulting minced cutlet thoroughly with your hands until it has a fluffy, homogeneous consistency.

Fry the cutlets formed by hand in vegetable oil until golden brown on both sides. After frying until crispy, lower the heat and simmer our beet cutlets over low heat for another 7-10 minutes. Serve with boiled potatoes, fried onions and pickled cucumbers. Well, very tasty cutlets! I recommend cooking it :)

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.

I think it’s no secret to anyone, and many will agree with me, that cutlets are one of the most popular dishes. And there are so many different types: zucchini cutlets with chicken fillet, egg cutlets, eggplant cutlets, chopped pork cutlets... The list goes on and on. And I want to add to this list a delicacy that was invented in one of the restaurants in Stockholm, the capital of Sweden - cutlets with the addition of beets. It would seem that such an insignificant addition, but the color is already intriguing, and the cutlets turn out so juicy, tender and tasty, because the light sweetness of the beets goes well with the bitterness of onions and garlic. Let's start cooking and enjoying unusual, flavorful Swedish beet cutlets!

Recipe information

Cuisine: Swedish.

Cooking method: frying.

Total cooking time: 1 hour

Number of servings: 10 pieces .

Ingredients:

for minced cutlet:

• mixed minced meat (pork + beef) – 600 g
• medium-sized boiled beets – 1 piece (about 160 g)
• chicken egg – 1 piece
• white loaf – 150 g
• garlic – 2 cloves
• medium-sized onion – 1 piece (about 60 g)
• ground black pepper - to taste
• salt - to taste

for breading:

• wheat flour – 50 g

for frying:

• vegetable oil – 100 ml.

Preparation

1. Place the mixed minced meat in a deep bowl.
2. Peel the onions, wash under running cold water, and chop finely.
3. Peel the boiled beets and grate them on a fine grater.
4. Peel the garlic, wash it, grate it on a fine grater.
5. Place the loaf in a cup, pour warm clean water to soak it. When the loaf is well soaked, squeeze out excess liquid.
6. In a bowl with minced meat, add finely chopped onions, boiled beets grated on a fine grater, soaked white loaf, garlic grated on a fine grater, add salt and pepper to taste and mix well with your hands until the cutlet mince is smooth.
7. Pour flour intended for breading cutlets into a separate small cup.
   Divide the prepared minced cutlet into 10 equal parts, 100 grams each. Form each piece of minced meat into a round cutlet, which is well breaded in flour.
8. Heat vegetable oil in a frying pan over medium heat and fry the formed cutlets on both sides, being careful not to overcook.

Note to the owner:

• cutlets with beets can be served as a separate dish or with some side dish, for example, boiled pasta, mashed potatoes and boiled rice;
• cutlets with beets are good both hot and cold;
• Traditionally, cutlets with beets are served with onions fried in vegetable oil, cut into half rings;
• The white loaf can be replaced with breadcrumbs.

You can cook them pan-fried or baked in the oven, make them sweet, savory or bland. We offer the best recipes with a step-by-step description of the cooking process. All you have to do is choose the right one and cook.

Boiled beet cutlets in a frying pan

These cutlets are most often prepared. They taste like beet caviar, but are more filling because they contain semolina. They hold their shape well and are worth making. Children and adults like it, served warm or cold.

Ingredients:

• Boiled beets – 0.5 kg;
• Semolina – 4 tbsp;
• Butter – 2 tbsp. l.;
• One egg;
• Breadcrumbs;
• Salt to taste;
• Vegetable oil for frying.

Preparation:

1. Boil the beets, cool, and peel. Grate on a fine grater.
2. Transfer to a saucepan, heat, add butter.
3. Gently add semolina, stirring constantly to avoid lumps. Simmer over low heat for a quarter of an hour. Add salt to taste. Set aside and cool to room temperature.
4. Beat in the egg. Taste and, if necessary, add more salt.
5. Form into cutlets and roll in breadcrumbs.
6. Fry in vegetable oil in a frying pan for 3 minutes on each side. The crust should be golden brown.

This is a classic recipe, but if desired, at the stage of beating the egg, you can add chopped garlic cloves and allspice. Serve with sour cream or yogurt.

on a note

When cooked, the beets become more watery, so you will need more semolina. If you bake it in the oven, the pulp will be denser, and a little juice will be released when crushed.

Dietary beet cutlets in the oven

Baked foods are much healthier than fried ones. They are suitable for dietary and baby food, have a pleasant taste and aroma, look appetizing and are easy to prepare. More nutrients remain in them, and the crust is no worse crunchy, but there is no excess oil in it. Oven dishes are allowed for some types of medical nutrition. They retain the special aroma of the natural product.

Ingredients:

• Boiled beets – 0.5 kg;
• Egg – 1 pc.;
• Low-fat cottage cheese – 75 g;
• Butter – 1 tbsp;
• Milk – ¼ cup;
• Semolina – ½ cup;
• Salt - to taste.

How to cook diet cutlets:

1. Peel the boiled beetroot, grate it or pass it through a meat grinder. You can also use an immersion blender or food processor.
2. Place in a saucepan or saucepan, add butter, pour in milk, and add salt. Boil for 3 – 5 minutes.
3. Add semolina while stirring constantly. There should be no lumps in the mass. If the beets have released a lot of juice, increase the amount of semolina. Cook until the semolina is ready.
4. After cooling, add egg and cottage cheese to the mixture.
5. Form into balls or cutlets and bake in the oven at 200°C for 20 minutes.

This dish will allow you to diversify your therapeutic dietary menu; it is suitable for fasting days after festive feasts. Children love it for its beautiful color and sweet taste.

The thicker the cutlets, the juicier they will turn out. Don't make them too thin. When placing on a baking sheet, leave gaps between them. Pre-grease the sheet with oil.

Lenten beet cutlets fried in a frying pan without eggs and milk

Although these cutlets are lean, they are quite spicy due to the fact that they are cooked with the addition of garlic. They contain no animal products, so they are quite suitable for a vegetarian menu. We will need:

• Beetroot – 0.5 kg;
• Semolina – 0.5 cups;
• Garlic - a couple of cloves;
• Dill greens;
• Salt;
• Vegetable oil for frying.

Preparation:

1. Boil the beets, or even better, bake them in the oven. When baked, more nutrients are retained, and the taste is richer.
2. Peel and grate the finished vegetable. Add salt and pepper if desired.
3. Squeeze the garlic, add chopped dill.
4. Add semolina and mix. Let sit for 10 - 15 minutes to allow the cereal to swell.
5. Form cutlets by moistening your hands in a bowl of water.
6. Fry.

Serve with boiled rice or bulgur. Beets go well with walnuts, so before serving, you can sprinkle the cutlets with chopped walnuts.

Lenten beet cutlets with onions

For juiciness, onions are added to the minced vegetables. To make it tastier, it is fried. For this dish you will need:

• Medium-sized beets – 3 pcs.;
• Onions – 1 pc.;
• Flour – 3 tbsp. l.;
• Salt - to taste.

Cooking process:

1. Boil the beets, peel, grate and squeeze lightly.
2. Finely chop the onion and fry until transparent.
3. Combine vegetables, add flour. Add salt and mix.
4. Make cutlets. Fry on both sides until golden brown.
5. The minced meat will be runny and it will be easier to spoon it into the pan.

If you decide to form the cutlets by hand, be sure to moisten them and bread the cutlets themselves in flour.

Raw cutlets made from raw beets and carrots

For adherents of a raw food diet, there is also the opportunity to diversify their table with a tasty and original dish. To do this you will need the following products:

• Beet;
• Carrot;
• Tomato;
• Olive oil;
• Walnuts;
• Salt, spices to taste.

Cooking;

1. Grind raw root vegetables in a blender.
2. When you get a homogeneous mass, add the tomato.
3. Separately chop the walnuts.
4. Salt the mixture, add your favorite spices, pour in olive oil, mix well.
5. Form cutlets, roll in nut crumbs, place on a plate.

Garnish with greens - arugula, cilantro, parsley.

In a steamer

For a strict therapeutic diet, vegetable cutlets from pre-cooked beets are steamed. We will need a double boiler and the following products:

• Beetroot – 0.5 kg,
• Semolina – 2 tbsp. l.;
• Slice of loaf;
• Butter – 1 tbsp. l.;
• Milk – a quarter glass + for soaking the loaf;
• Egg – 1 yolk;
• Salt - to taste.

Preparation:

1. Soak a slice of loaf in milk.
2. Boil the beets. Grate the peeled root vegetable, pass through a meat grinder, chop with a blender or grate.
3. Pour milk into a saucepan with the grated mixture, add butter, heat and simmer for 5 minutes.
4. Add semolina. Add it gradually, stirring thoroughly so that there are no lumps.
5. Cool the mixture, beat in the egg yolk, and pour into the bowl with the minced meat. There is also a mashed loaf soaked in milk. Add salt. Mix.
6. Form cutlets, place in a steamer basket, and leave for 10 - 15 minutes.

Serve with sour cream, sprinkle with herbs on top.

Beetroot cutlets with minced meat - the best recipes for every day

Vegetables are healthy, but not everyone is able to give up meat, and purely vegetable dishes are not suitable for everyone. Therefore, we will cook half meat cutlets. For them we take:

• Minced meat – 0.5 kg;
• Boiled beets – 2 pcs.;
• Egg – 2 pcs.;
• Onion – 1 pc.;
• Salt, pepper - to taste;
• Oil for frying;
• Breadcrumbs - 3 tbsp. spoons.

Cooking steps:

1. Finely chop the onion and fry in a frying pan until golden brown.
2. Peel the beets and grate them on a fine grater.
3. Place the minced meat in a bowl, add beets, fried onions, and breadcrumbs.
4. Beat in the egg, salt and pepper.
5. Knead the resulting minced meat well, form into cutlets, fry in hot sunflower oil until an appetizing crust.

For meat lovers, such recipes are the best; beet cutlets turn out juicy and very tasty. There is a distinct taste of meat in them, which is complemented by the sweetness of the vegetables. The combination of minced meat, boiled beets and breadcrumbs is very successful. To be convinced of this, just cook and try.

Sweet beet cutlets with raisins and rice: recipe with photos step by step

These vegetable cutlets can be made sweet and served as a dessert with fruit or berry yogurt, or you can omit the sugar, and then you will get an original side dish for meat or chicken.

Ingredients:

• Baked beets – 2 pcs.;
• Boiled rice – 200 g;
• Raw egg – 1 pc.;
• Raisins – 2 tbsp;
• Salt - to taste;
• Oil for frying.

Preparation step by step:

1. Bake the beets in foil, cool, chop and grate.
2. Pour boiling water over the raisins for 15 minutes, drain the water, and dry on a paper towel.
3. Mix grated beets, boiled rice, beat in an egg and add salt. If making sweet cutlets, add 1 tablespoon of granulated sugar at this step. Stir, add raisins, and mix gently again.
4. Shape into cutlets and fry in vegetable oil.
5. Place on a paper towel to allow excess oil to absorb into the paper.

Transfer to a platter or portion onto plates.

Recipe according to Dukan

This option is suitable for two stages of the Dukan diet at once - for the third and fourth. When you are tired of beets in their natural form, prepare delicious cutlets from them. You will need the simplest products:

• Medium-sized beets – 1 pc.;
• Egg – 1 pc.;
• Onions – ½ pcs.;
• Olive oil;
• Bran – 2 tbsp;
• Nutmeg - optional.

How to cook:

1. Roast the beets. To do this, wash it, wipe it dry, wrap it in foil and put it in the oven for 40 - 50 minutes. Bake at 170°C.
2. After cooling, peel and grate. Squeeze out excess liquid.
3. Finely chop the onion and fry lightly in a little olive oil. When it becomes transparent, remove from heat and add to the beets.
4. Grate the nutmeg - about ½ teaspoon.
5. Add an egg and a pinch of salt.
6. Add 2 tablespoons of bran. If it's too runny, add more.
7. Form cutlets, roll in bran, fry in olive oil.

Beetroot cutlets are good on their own or as a side dish. This dish is tasty and healthy.

Such a simple and at first glance uncomplicated dish as beet cutlets is prepared not only according to the classic recipe with semolina, but also with rice and bran, with fried and raw onions. It is used in children's and dietary nutrition. Goes as a side dish and as an independent dish.