It is interesting that the beets, which began to be processed into sugar at the dawn of the 19th century, have only white-gray root vegetables, and the dining room familiar to the cooks is of all colors.
All shades of red and purple are classic, with well-known varieties:
- Bordeaux 237 - Bred by domestic breeders in 1943, resistant to drought and frost, pretty sweet;
- Bravo - does not lose taste when stored until a new crop, is known for 99% germination and resistance to disease;
- Ataman - juicy pulp, the variety is appetizing in billets, has cylindrical fruits, is unpretentious to soil types.
In the rest of the palette, you can pay attention to the varieties:
- Chioggia - Bred in the region of Venice, is especially effective in a transverse cut, which reveals clear white-red rings on a slice;
- Golden detroit - even adult fruits retain the tender juiciness of young root crops, it is distinguished by a yellow-golden color of the pulp, and also with leaves that taste like spinach;
- Albina vereduna - excellent in dishes where coloring of other products is undesirable, the flesh melting in the mouth, almost non-fibrous.
The Baby Beat variety is gaining popularity, the first crop of which ripens after 60 days (by the end of the full cycle of 90 days it weighs 150-250 g), very tender and sweet.
Beetroot is a valuable dietary product with the following qualities:
- energy value of only 43 kcal per 100 g;
- it contains vitamins C, E, A and the entire group B;
- in terms of potassium, it exceeds yogurt, buckwheat and tuna;
- and in smaller amounts, sodium, magnesium, phosphorus, calcium, and chlorine are present;
- due to fiber, it improves the functioning of the gastrointestinal tract and lowers blood cholesterol;
- improves the condition of the heart, hormonal female system, cleanses the liver.
In order to fully experience these and its other beneficial properties, it is recommended to eat a vegetable three to four times a week. And with many beetroot recipes in the world's cuisines, she will not get bored.
Phali
Ingredients:
- 500 g of beets;
- fresh greens of cilantro and parsley;
- 5 cloves of garlic;
- 100 g walnuts;
- white wine vinegar;
- salt;
- 50 g of yellow raisins;
- 1 tsp seasoning uchi-suneli.
Cooking:
- Wash the unrefined beets, wrap in foil and send for about 1 hour in the oven, bake at 190-200 ° C. Peel the peel from the finished vegetable, grate the beets on a fine grater.
- Pour raisins for 3 minutes with boiling water, discard in a colander.
- Fry the nuts in a dry frying pan and chop together with herbs and garlic in a blender bowl (scroll through a meat grinder / just chop finely).
- Add seasoning, salt to pepper mixture, pepper.
- Combine the nuts and beets, add raisins, for sourness, add a little wine vinegar (can be replaced with lemon juice).
- Form balls from the resulting mass, put them on a dish. Garnish with fresh herbs and pomegranate seeds.
Jelly salad "Herring under a fur coat"
Ingredients:
- 1 large beetroot;
- 2 medium carrots;
- 10 g of gelatin;
- 250 g of slightly salted herring;
- a pinch of ground black pepper;
- 370 g mayonnaise;
- 0.5 tsp salts;
- 3 boiled chicken eggs;
- 100 g of green peas;
- half a glass of water;
- 2 small potatoes.
Cooking:
- Soak gelatin in cold water.
- Boil potatoes, carrots and beets. Peel vegetables and also like eggs, grate on a coarse grater.
- Mix the eggs with peas.
- Cut the fish into small pieces.
- When the gelatin swells, place it on a stove and heat until completely dissolved, then remove from heat and quickly mix with mayonnaise. Salt and pepper the sauce.
- Mix the still warm mayonnaise mixture with the products separately - potatoes, carrots, beets, as well as eggs and peas.
- Fill, tightly fitting, with the components of the salad, the appropriate form in this sequence starting from the bottom layer - beets, carrots, herring (and importantly - it does not need to be mixed with mayonnaise), potatoes, eggs and peas.
- Put the appetizer in the refrigerator for about 4 hours.
Cake "Red Velvet"
Ingredients:
- 150 g of beets;
- 80 ml of kefir;
- 110 ml of olive oil;
- a pinch of salt;
- 2 bags of vanilla sugar;
- 280 g cream cheese;
- 240 g of flour;
- 1 pack of butter;
- 300 g of sugar;
- 100 g lingonberry jam;
- 15 ml of wine vinegar;
- 150 ml of milk;
- 8 g of baking powder;
- 1 tbsp. l cocoa;
- 6 eggs.
Cooking:
- Wash the beets, wrap in foil and place for 45-50 minutes in the oven, bake at 190-200 ° C. Peel the finished vegetable, chop coarsely and mash it in a blender bowl.
- Add in the puree 150 g of regular sugar and a bag of vanilla, pour in vegetable oil, kefir with milk, pour vinegar, salt.
- Beat 2 eggs into a mass.
- Combine the flour, baking powder and cocoa, move the dry ingredients to the beets, mix everything.
- Put the dough in a mold (about 18 cm) and put in the oven preheated to 180 ° C for 25-30 minutes.
- Carefully cut the biscuit into 3 cakes, and also cut thinly and chop the top into crumbs.
- Pour water into a saucepan on the stove, pour 30 g of sugar. When it dissolves in boiling water, add the jam and simmer over low heat for a couple more minutes. Cool cranberry syrup.
- Thoroughly combine cream cheese and soft butter into one mass.
- Separate squirrels from 4 eggs (yolks can be used as you like - they are not needed).
- Add 120 g of regular sugar and a second packet of vanilla to the proteins. Place the dishes with them in a water bath, warm to approximately 60 ° C and begin to beat until strong peaks. Allow the whipped mass to cool.
- Stirring in small portions, combine the proteins with the cheese mass, gently whipping during the mixing process.
- Divide the finished cream into approximately 3 parts.
- Collect the cake in this order. Put the first cake on a plate, soak in syrup, spread with cream. Cover with a second cake, soak it in syrup and cover with cream. Put the third cake, soak in syrup.
- Cover the sides and the top of the cake with the remaining cream. Use a biscuit top crushed earlier in crumbs to decorate them. Or you can decorate the cake with candied cranberries, cranberries.