In Russia, beets took root in the 10th century. They not only prepared delicious dishes from it, but also used it for medicinal purposes - as a diuretic and anti-inflammatory agent. And now it is already difficult to imagine our national cuisine without botvinia, borscht or vinaigrette. And there are many more beetroot dishes, which take a minimum of time to cook, and the pleasure for the whole family is great.
It is necessary
-
- Raw beetroot salad:
- 1 large young beet;
- 1 apple;
- 1 onion;
- horseradish;
- caraway;
- parsley
- basil;
- salt;
- olive oil for dressing.
- Beetroot salad with prunes and cognac:
- 1 large beetroot (raw or boiled);
- 1 onion;
- 30 gr. prunes;
- 30-50 gr. walnut kernels;
- parsley
- basil or mint;
- salt;
- olive oil for dressing;
- 1 tbsp cognac.
Instructions
Step 1
Boil the beets quickly
Wash and place the root vegetables in a saucepan. Fill with water so that it covers the beets by 7-8 cm. Place the pot on the highest heat, uncovered. After boiling for 15 minutes, remove from the stove and place under cold water. After 5-10 minutes, the beets are fully cooked.
Step 2
Bake beets in the microwave
Place the washed beets in a glass dish for microwave cooking. Close the lid. Cook at maximum power for 15-17 minutes. Then place the beets under cold running water.
Step 3
Bake in the oven
Preheat the oven to 200 degrees C. Wrap each root vegetable in a separate piece of foil. Place on a baking sheet and bake in the oven for 20 minutes.
Step 4
Raw beet salad
Wash and peel large beets thoroughly. If possible, use a young root vegetable. Grate it on a coarse grater. Peel a large sour apple. Grate on a fine grater. Chop the onions into small pieces. Grind horseradish until mushy. Mix all ingredients, add cumin, lemon juice and finely chopped herbs. Season the salad with olive oil and salt to taste.
Step 5
Beetroot salad with prunes and cognac
Grate the peeled beets on a fine grater. Chop the walnut kernels. Finely chop the prunes. Chop the greens. Put everything together. Add a few drops of cognac and season with olive oil. Mix everything thoroughly.
