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Recipe for making beet cutlets. Beet cutlets

Calories: Not specified
Cooking time: Not indicated

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

The main ingredient of the dish is boiled beets, which gives the cutlets color, taste and texture. And so that the cutlets keep their shape, semolina and egg yolk are added to the crushed base. By the way, an important point is that there is no need to add protein to the minced meat, as it will make the cutlets tougher.

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

For cutlets, it is best to take small, round beets; they are usually sweeter and juicier.

There are many photo recipes for beet cutlets, but these turn out to be the most delicious!

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

How to cook with photos step by step

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

We pass the peeled garlic through a press.

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

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

Now, using a spoon, we form small products from the minced meat in the form of a flat cake and place them on a frying pan heated with oil.
Fry the flatbreads for 2-3 minutes on each side over moderate heat so that they do not burn, but only brown.

We serve the finished products as if they were hot,

as well as chilled.

Bon appetit!

Vegetables are one of the most popular ingredients included in various dishes. Dishes prepared using them are considered low-calorie. Not all housewives know that beetroot cutlets, the preparation photo of which is posted below, taste no worse than meat cutlets. This vegetable dish is baked in the oven. This food is healthier than fried food. Beet cutlets have a beneficial effect on the intestines, cleansing it. People with chronic constipation should definitely include this dish in their diet.

Beetroot cutlets in the oven - a vegetarian dish

Ingredients

Beet 3 pieces) Potato 2 pieces) Bulb 1 piece(s) Chicken eggs 1 piece(s) Garlic 2 cloves Semolina 3 tbsp. Flour 1 tbsp. Salt 1 pinch Ground black pepper 1 pinch

Number of servings: 4
Cooking time: 25 minutes

This dish is suitable for all fasting and dieting people, as well as those who adhere to vegetarianism. If you want to diversify your home menu with something original and tasty, beetroot cutlets are an ideal option. Every woman should learn the recipe for this dish.

Ingredients for beet cutlets in the oven

To prepare you will need:

3 medium-sized beets (300-500 g)
2 potatoes, but sometimes do without them
small onion (about 100-150 g)
raw chicken egg (add as desired)
2 cloves fresh garlic for spiciness
3 tbsp. l. semolina or 1 tbsp. l. flour
any greens, salt and pepper to taste

Buy a special silicone mold with indentations for the cutlets. This will prevent them from spreading when baking.

How to cook beet cutlets in the oven?

Rinse the beets, then peel them and pass them through a fine grater. In this case, you can also use a blender. Chop the onion. Place it on the beets. Boil the potatoes in their skins, then remove the skin and puree the vegetables. Add the latter to the total mass. Gently mix everything in a bowl.

Beat the egg into the minced meat.
Stir semolina or flour there.
If this is not done, the mixture will turn out runny.
Increase the amount of cereal if necessary, but do not overdo it.
Chop parsley or dill into minced meat.
Add spices there, focusing on your taste.
Salt the dish and then mix everything.

Now form the vegetable mixture into cutlets.

Do this with wet hands to prevent the mixture from sticking to them.
Place the cutlets in the recesses located in the silicone mold, or place on a baking sheet, which is greased with vegetable oil.
Some housewives also roll the molded mass in breadcrumbs.

Place the beet cutlets in the oven preheated to 180 degrees. Bake them for 30-36 minutes (15-18 minutes on each side). After the specified time has passed, remove the dish. The cutlets should turn out rosy and appetizing. Cool the food and then serve.

Vegetable cutlets are an unusual and healthy dish. In the fall, during the season of fresh vegetables, sometimes you really want to take a break from heavy food and summer excesses. Beetroot cutlets, the recipes for which we will offer you, can be eaten on fasting days or even as a light dinner.

How to cook beet cutlets?

Womanjour Beet cutlets are prepared in different ways. But there are general principles, following which you will always get a tasty and beautiful dish.

Beets for cutlets must first be baked or boiled until fully cooked. You can add spices to the cooking water to add flavor to the cutlets.
You only need to cook beets whole when you are going to grate them. In other cases, the beets can be cut into cubes before processing, and this will reduce the cooking time.
Beet cutlets baked in foil over a fire or in the oven are tasty and aromatic. This gives it a spicy taste.
The finished beets are crushed. A grater, meat grinder or blender is suitable for this. The smaller the grind, the more difficult it will be for the cutlets to keep their shape when frying.
If you are afraid that the beet cutlets will spread in the pan, form them in advance and put them in the freezer for 30 minutes. Another way is to dip the raw cutlets first in the beaten egg white and then in the breadcrumbs.
If you fry the cutlets in butter, they will have a more delicate taste.

Beetroot cutlets - recipes with photos

If you haven’t cooked beet cutlets before, choose the first recipe. A step-by-step action plan will prevent you from making mistakes while cooking.

Classic beet cutlets

Fashionstylist

You will need:

Beetroot – 800 g.
Vegetable oil – 60 ml.
Garlic – 2 cloves.
Chicken egg – 2 pcs.
Semolina – 100 g.

Preparation:

Bake the beets in the oven until fully cooked.
Clean it up.
Take a large grater and grate the beets on it.
Beat the egg into the grated mixture, add finely chopped garlic and salt.
Add semolina there and mix the ingredients well.
Heat a frying pan with oil.
Take the beet mass with a tablespoon and place it in a frying pan. Use the same spoon to form cutlets directly in the pan.
Fry on each side for 3 minutes over medium heat.
Serve with sour cream or cheese.

Beetroot cutlets in the oven with raisins

Deli

Even small children can cook beet cutlets in the oven, because baking is much healthier than frying.

You will need:

Medium-sized beets – 2 pcs.
Chicken egg – 1 pc.
Vegetable oil – 30 ml.
Flour - about 5 tbsp.
Onions – 1 pc.
Dark raisins – 30 g.
Salt.
Breadcrumbs – 100 g.

Preparation:

Soak the raisins in hot water until the beets are ready.
Boil the beets, peel and grate using a coarse grater. Place in cheesecloth or a clean towel and squeeze out the juice.
Rinse several times and sort the raisins.
Finely chop the selected raisins and mix with a small amount of flour.
Finely chop the onion, pour boiling water over it and puree in a blender.
Beat an egg into the beets, add onion puree, raisins, salt and flour. Stir everything.
Form small cutlets from the resulting mass and roll them in breadcrumbs.
Grease a baking sheet with oil, sprinkle with breadcrumbs and place beet cutlets on it. The tighter the styling, the better.
Bake in the oven for 30 minutes at 200 degrees.

Beet leaf cutlets

Prodgid.ru

Not only the roots of beets can be used for cooking. Cutlets made from beet tops, according to gourmets, are no less tasty than those made from root vegetables.

You will need:

Beet leaves – 20 pcs.
Chicken eggs – 3 pcs.
Onions – 2 pcs.
Wheat flour – 0.5 tbsp.
Garlic – 2 cloves.
Salt.
Spices.

Preparation:

Wash the beet tops and shake them to remove excess moisture. Cut the leaves into short strips.
Peel the onion and cut into cubes.
Grate the garlic.
Pour all this into one deep bowl. Stir in flour, spices and salt.
Pour in the eggs and stir well again. The dough should be as thick as pancakes.
Fry cutlets from beet tops in vegetable oil in the same way as pancakes.

All beet cutlets go well with fermented milk products and cheeses.

Let's start preparing 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, wash the beets thoroughly, wrap each one in foil with the reflective side inward and bake for 1-1.5 hours (depending on the size of the beets). You should cook it like this: wash the beets, put them in cold water, boil and cook over low heat for 1.5-2 hours. Don’t forget that when beets are baked, more nutrients are retained!

You should check the finished beets by piercing them with a knife or fork - they should be soft inside. Peel the finished beets and grate them on a fine grater. We cut the greens very finely, pass the garlic through a press or finely chop it too. 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 prepare beetroot cutlets without eggs, but if it is not fasting and you are eating eggs, you can add 1 egg at this point.

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

Now you need to choose a cooking method in which the lean vegetable cutlets will be ready. I will fry them, but you can also make beet cutlets in the oven or steam them. Bake them at 200 degrees for 10 minutes until golden brown, steam them for the same amount (but they won’t turn golden brown in a steamer). And for frying, put the frying pan on medium-high heat, pour a little vegetable oil and lay out the cutlets with beets.

Of course, if I were making beet cutlets for children, I would steam them. But while I’m cooking for myself and my loved one, I fry the cutlets on both sides until golden brown! 🙂

Place the finished lean beet cutlets on paper towels to drain excess oil, and then transfer to a plate or large dish. We put it on the dining table! Now you know how to make beet cutlets!

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

Beetroot pancakes or cutlets are ready to be devoured. And I will sum it up.

Brief recipe: how to cook lean beet cutlets

Set the oven to heat at 220 degrees.
Wash the beets thoroughly, wrap them in foil with a reflective film inside, put them in the oven for 1-1.5 hours: check for doneness by piercing them with a fork or knife (the root vegetable should be soft).
Peel the beets, grate them on a fine grater, and place them in a bowl.
Chop the greens very finely, pass the garlic through a press or chop it finely and put it in a bowl.
Add semolina, black pepper and salt to taste there, mix everything thoroughly.
With wet hands, form cutlets 1-2 cm thick and place them on a plate.
Heat a frying pan over medium-high heat, pour in a little vegetable oil and fry the beetroot cutlets on both sides until golden brown.
Place the finished lean vegetable cutlets on a paper towel to drain excess oil.
Place on plates and serve.
Now you know how to cook beet cutlets!

So the lean beet cutlets are ready, the recipe for which I shared. And very soon they are waiting for you using these same cutlets! In order not to miss the magical dishes, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

Try to implement Lenten recipes with photos, like, leave comments, rate them, tell us what you did and remember that cooking delicious is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

Calories: Not specified
Cooking time: Not indicated

Beetroot cutlets are an excellent option for those who adhere to a healthy lifestyle, eat right, and regularly observe church fasts. But they are so tastier that even lovers of not entirely healthy food will appreciate them. The first impression when you bite off a piece of beetroot cutlet is as if you have stepped into the distant Soviet past, into your favorite kindergarten, where children were always fed tasty and healthy food. And the benefits of beets have long been known to everyone. It normalizes the functioning of the circulatory and digestive systems, supports the liver and immunity, improves metabolism, and helps remove toxins from the body. In general, buy this healthy vegetable as soon as possible and prepare cutlets from it.

Ingredients:

- 2-3 medium beets;
- 1 raw chicken egg;
- 3-4 garlic cloves;
- 100 g semolina;
- half a teaspoon of salt;
- ground black pepper to your taste;
- vegetable oil for frying.

Recipe with photos step by step:

1. Beets need to be washed and boiled. But it will be better if you wrap it in foil and bake it in the oven. Everything that is useful in it will be preserved. And during cooking, the necessary substances remain in the water, which we then pour out. Next, the beets need to be cooled, peeled and grated on a coarse grater.

2. Place the beets in a large deep bowl and add chopped garlic cloves.

3. Drive a raw egg in there.

By the way, we also invite you to try it - a very tasty and nutritious dish.

4. Add semolina, salt and pepper.

5. Mix everything well.

6. You can immediately form cutlets from the resulting minced vegetables. Or simply place the minced meat with a spoon dipped in water into a frying pan with heated vegetable oil. Over medium heat, fry the cutlets for five minutes on both sides.

It makes an excellent dish. It combines a delicate, slightly sweet taste and great benefits, a beautiful bright burgundy color and low cost.
Beet cutlets can be served hot or cold. As a rule, vegetable dishes always taste better cold. You can serve these cutlets with boiled pasta sprinkled with grated cheese. They also go well with buckwheat porridge and finely chopped fresh herbs. You can prepare such cutlets by placing one piece of prune or a block of Feta cheese in the middle, this will add a piquant taste. They also serve a special creamy sauce for beetroot cutlets. There are a lot of options. Prepare beetroot cutlets according to this recipe, diversify your menu, surprise your family and guests.