Beetroot cutlets: an affordable dish, choose a recipe for delicious, dietary cutlets

Recipe 1: How to cook lean beet cutlets with semolina

• beets - 3 pieces
• semolina - 100 gr
• garlic - 2 cloves
• greens - 1/2 bunch
• vegetable oil
• salt pepper

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 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.

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.

To fry, place the frying pan over medium-high heat, pour in a little vegetable oil and lay out the cutlets with beets.

Fry 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 by choosing the classic recipe in the post.

Lenten beet cutlets: recipe with photo

We present to your attention beetroot cutlets - a recipe for a very tasty and healthy dietary dish. This food is good not only for vegetarians, but also for those who want to lose weight or simply fast, adhering to religious canons. In addition to being healthy, beets are a very cheap root vegetable. It is especially advantageous compared to any meat.

Fried beet cutlets

If you are making beet cutlets in order to follow a diet, then the energy value is best calculated by servings. Each will require approximately 150 g of finished product. The size of the cutlets can be molded according to your own wishes.

Cooking time: 90-100 minutes

Number of servings: 6

Energy value

• calorie content – ​​242.4 kcal;
• proteins – 5 g;
• fats – 16.7 g;
• carbohydrates – 18.2 g.

Step-by-step preparation

1. The required amount of red beets must first be washed (preferably with running water), and then boiled or baked in the oven.
2. Peel the beets and pass through a meat grinder or grate.
   Some housewives use a fine grater to chop beets, but this is not at all necessary. If you want the output to be a homogeneous mass, just put a finer mesh on the meat grinder - the result will be identical, but the process itself will go much faster.
3. Also pass nuts, garlic and onions through a meat grinder with a fine mesh.
   You can use a blender to grind walnuts if you find this method more convenient.
4. Before adding soy sauce, salt and black pepper, it is good to mix all the crushed ingredients in a bowl. This contributes to the most uniform distribution of seasonings in the original mass.
5. Add 3 tablespoons of soy sauce (preferably Kikkoman) to the resulting mixture. Salt and pepper to taste. Pour in pre-prepared ground flaxseeds or semolina (5 tablespoons) and mix thoroughly.
6. The minced meat is not ready yet because the moisture has not been distributed evenly between the dry and liquid ingredients.
   Therefore, if you are in a hurry, you need to keep the mixed mass for at least 30 minutes, but when time does not push, put the semi-finished product in the refrigerator overnight.
7. Place the frying pan on a gas or electric stove, pour in refined sunflower oil (the fried oil will foam).
   You can determine the sufficient degree of heating by splashing a couple of drops of water into the oil - if they hiss, then it’s time to move on to the next step.
8. For frying, piece molding is required.
   Very large cutlets are difficult to work with and can break or even crumble. Therefore, you can take a tablespoon as a standard - scoop up a heaping amount of minced meat and place it on a hot frying pan. But you can also prepare balls with your hands (in your palms) and shape them to the desired configuration.
9. After breading, cutlets should be fried on each side for 3-4 minutes - this is enough to form a golden brown crust.
   After such heat treatment, they are the most dense, do not crumble or break randomly.
10. Immediately after frying, place the cutlets on a paper towel. This will allow the vegetable oil to drain, and as a result they will turn out tastier.

You can serve the finished product with mayonnaise sauce (with garlic if desired, but this is not for everyone), ketchup or fresh herbs.

Important: fried beet cutlets turn out lean, which somewhat reduces the taste, although not for everyone. However, they are best served warm - you will like it better.

Beet cutlets with prunes

Now let's look at a very similar recipe and find out how to cook beetroot cutlets with prunes. In this case, the cooking method is almost identical to the vegan dish mentioned above. But there are still differences and you need to pay attention to them.

Cooking time: 45 minutes

Number of servings: 3

Step-by-step preparation

1. First of all, you need to wash the root vegetables from dust and dirt in running water or with repeated rinsing.
2. Heat treatment here is done by baking the beets in the oven (no need to cook).
   To do this, remove the tails from it and wrap it in aluminum foil. The oven is heated to a temperature of 180 °C and the beets are placed there for 40-50 minutes (the larger the specimen, the longer the process). This method allows you to retain almost all the moisture in the vegetable, and the smell does not spread throughout the apartment.
3. At the same time (in parallel), pour water over the prunes to soften.
4. Remove the beets from the oven and peel them, but give them 15-20 minutes to cool so as not to burn your hands.
5. Pass the beets through a meat grinder or grate them. Here you can also grind nuts or grind them with a blender. Cut the prunes into small pieces on a cutting board.
6. Mix all the prepared ingredients and salt them to taste. Add a pinch of nutmeg or ginger if desired.
7. Heat a frying pan on a gas or electric stove and pour in vegetable oil.
   Bread the cutlets with breadcrumbs or flour and place them, frying for 3-4 minutes on each side until golden brown.
8. Place the finished product on paper napkins to drain off excess oil. You should not use newspapers for this, since printing ink is toxic, although to a small extent.

Such cutlets are served warm, using various ketchups and sauces, although fresh herbs (onions, watercress, sprigs of dill or parsley) are more suitable for the classic version.

Important: the list of ingredients indicates the mass of potatoes equal to 500 g, but if the boiled product practically does not change the weight, then the baked one will be somewhat lighter. This fact must be taken into account when choosing a cooking method.

The information concerns those who are on a diet due to illness or for weight loss: a dish prepared according to this recipe has more calories than similar cutlets, but without prunes, although there are half as many servings.

We looked at options for how to make beet cutlets, and they are very similar in composition, but at the same time they differ not only in calorie content, but also in taste.

Nevertheless, such dishes are very useful for almost all people, since baking involves neutralizing acids and nitrates (the only exceptions are those suffering from certain diseases such as allergies, stomach ulcers).

Also, nutritionists say that beets are extremely useful for hypertension.

Recipe 2: Lenten beet and potato cutlets

• beets - 3 medium
• potatoes - 2 large
• onion - 1 medium
• flour - 1 tbsp.
• salt - to taste

Peel and boil beets and potatoes.

Grate the boiled beets on a fine grater (it’s more tender), grate the potatoes on a medium grater (I grated them on a grater for Korean carrots). Finely chop the onion and fry until golden in a small amount of vegetable oil.

Mix grated potatoes and beets, fried onions, flour and salt in a bowl. Knead thoroughly until smooth.

Form cutlets, roll them in flour and fry in a small amount of vegetable oil.

After frying, place on paper towels or napkins to absorb excess fat.

Raw beet cutlets

The classic recipe for raw beet cutlets comes from the northern regions of Sweden. Where, as it turns out, people love not only standard fish dishes, but also such unusual food. Ruddy, bright pink flatbreads not only have an attractive appearance, but also have a delicate, sweetish taste, for which they are loved by most gourmets around the world.

Learn how to cook juicy and satisfying cutlets from raw beets according to the most delicious recipe with detailed photos. Using step-by-step instructions, try several of its variations, and then you can please your family and friends with small masterpieces of world cuisine.

Beet cutlets - a classic Swedish recipe

Cooking time: 55 minutes

Number of servings: 21

Energy and nutritional value

• proteins – 12.1 g;
• fats – 6 g;
• carbohydrates – 4.9 g;
• calorie content – ​​121.6 kcal.

Step-by-step preparation

1. Take a few pieces of white bread, cut off all the crusts and soak in milk.
2. Peel the vegetables, rinse thoroughly under running water and, after wiping them a little from excess moisture with paper towels, chop them - grate the beets on a medium grater, and chop the onion into small cubes.
3. Place the previously defrosted minced chicken into a large bowl, beat a few eggs into it, add the prepared vegetables and season everything with spices.
4. After this, add the soaked bread into the same container, pour in the remaining milk and thoroughly mix all the ingredients together.
5. With wet hands, form small patties of equal size and fry them on both sides in a wide frying pan with heated oil until golden brown.

Unusual variation with fresh tomatoes

Cooking time: 1 hour 5 minutes

Number of servings: 15

Beet cutlets with garlic

Cooking time: 50 minutes

Number of servings: 13

Recipe 4: Lenten beet cutlets with prunes and nuts (the most delicious recipe + photo)

• 1 large beet
• Walnuts 3 tablespoons
• Prunes 2 tablespoons
• Semolina 1-2 tablespoons
• Salt to taste
• Vegetable oil for frying
• Flour or breadcrumbs

Peel the boiled beets and chop them on a fine grater.

Grind walnuts in a blender.

Mix all the ingredients: beets, nuts, semolina. Add salt to taste.

Add chopped prunes; they could have been soaked in boiling water beforehand.

We form cutlets from the finished cutlet mass, bread them in flour or breadcrumbs and fry in vegetable oil in a hot frying pan.

Recipe for beetroot cutlets with cottage cheese

Another interesting recipe for preparing your favorite snack is cooking with cottage cheese. This dish is not only very tasty and unusual, it is also incredibly healthy. Therefore, those who suffer from pancreatitis should definitely consume such cutlets. In addition to a therapeutic diet, the dish can also be included in weight loss diets.

Ingredients

• Beetroot – 1 kg;
• Cottage cheese – 150 g;
• Egg – 1 pc.;
• Butter – 50 g;
• Milk – ½ cup;
• Semolina - to taste.

How to cook dietary beet cutlets

1. Boil the beets directly in the peel.
2. After cooking, clean the beet and chop it finely. You can grind the fruit using a meat grinder, blender, grater and other equipment. Choose the unit at your discretion.
3. Pour the resulting mass into a saucepan, add butter and milk to it, then put the container on the fire and cook the product for 5 minutes.
4. Add semolina to the beet mass in a thin stream, stirring the pulp constantly so that no lumps appear in it.
5. Next, cook the dish until cooked (stir it occasionally).
6. Cool the cooked gruel, add egg, cottage cheese, and salt.
7. We form small cutlets from the shapeless mass, then place them in the oven and bake. The total baking time is 20-25 minutes at 180-200°C.

Delicious beet cutlets made in the oven, served with sour cream or mild sauce. A little greenery wouldn't hurt the dish either. Instead of cottage cheese, you can add bread crumbs, previously soaked in milk, to homemade vegetable cutlets.

As you can see, beetroot cutlets in the oven are a very easy dish to prepare. Not only does it have minimal cooking steps, but it also contains very few calories. A healthy and nutritious treat can’t help but become a highlight of a family meal. Colored cutlets immediately catch the eye on the table, even among a dozen other different dishes. You will also pleasantly surprise your guests and household members by preparing original beet cutlets according to a homemade recipe.

Bon appetit!

Beets are a healthy product, but few people like to eat them boiled. Beetroot cutlets are a low-calorie dish that will find adherents among lovers of healthy eating.

To prepare beet cutlets, it is advisable to take young fruits

Ingredients

Vegetable oil 30 milliliters Garlic 3 pieces Semolina 100 grams chicken egg 1 piece(s) Beets 2 pieces

• Number of servings: 3
• Preparation time: 50 minutes
• Cooking time: 20 minutes

Recipe 5: Beet cutlets with raisins and onions

• beets – 240 gr
• raisins – 15 g
• onion - 70 gr
• olive oil
• nutmeg, green onions, leeks, soy flour

Wrap small beets in several layers of foil and bake in the oven for 40 minutes (temperature 170 degrees). Peel the beets, grate them on a fine grater, and squeeze out the liquid.

Wash the raisins and soak in boiling water for 20 minutes. Finely chop the onion and fry in olive oil until translucent. Mix beets, onions and squeezed raisins.

Add salt and a pinch of sugar. We grate about 1/3 of the nutmeg; it gives vegetable dishes a magical aroma.

Mix the ingredients thoroughly; if the minced meat turns out liquid, add 1-2 tablespoons of soy flour to bind all the ingredients together.

We form small cutlets from minced beetroot, roll both sides in soy flour, fry in a non-stick frying pan in a small amount of olive oil until golden brown.

Season the beet cutlets with green onions or leeks and serve warm.

Beetroot cutlets in the oven with carrots without eggs

To somehow diversify the taste of beets, cutlets can be prepared with another healthy ingredient that goes well with beetroot. And such an ingredient is carrots. It will not only enhance the taste, but also have a positive effect on the color of your favorite cutlets, which, by the way, we will cook without eggs.

By following the correct cooking sequence, the vegetable flatbreads will not fall apart during baking and will hold together 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 properly bake beet and carrot cutlets

1. Boil carrots and beets until tender.
2. Chop the onion into small pieces and fry it in oil.
3. Grind the boiled beets in a meat grinder, and do the same with the carrots. The juice that will be released during twisting is simply poured into a bowl.
4. Mix chopped carrots and onions with flour, salt the products, mix them well.
5. Divide the resulting mass into parts and form cutlets from it.
6. Roll homemade beet cutlets in breadcrumbs and bake them in the oven at 180°C for about 20-25 minutes.

At this point the cooking is completed - the beet dish is completely ready. You can serve the cutlets with some kind of side dish, for example, boiled rice or potatoes.

Recipe 6: Beetroot cutlets from Yulia Vysotskaya

• beet
• White bread
• Wheat flour
• bay leaf, cloves
• wheat flour - 1 tsp.
• salt pepper
• lemon juice - 1 tbsp.
• breadcrumbs

Cut half a medium-sized beet into cubes and cook in a small amount of water, adding a little salt. For aroma, add a couple of bay leaves and four clove buds. Cut the crusts from two pieces of sliced ​​loaf, crumble them and pour boiled water over them.

When the beets are cooked, they are pierced with a knife with light force. It can be passed through a meat grinder, ground in a blender or grated. For grating, it is better to cook it whole. Add the squeezed pulp, a teaspoon of wheat flour, salt and pepper to taste to the ground beets. Add a tablespoon of lemon juice. Mix everything well again. It turned out to be about a glass of minced meat.

From the resulting minced meat, form three balls the size of a chicken egg and roll them in breadcrumbs. It’s good to put them in the freezer for half an hour, then they will become stronger and easier to fry. Carefully transfer the cutlets into a frying pan with vegetable oil, heated over medium heat, and fry, covered, for 2-3 minutes on each side.

(c) https://rightfood.net, https://www.babyblog.ru, https://klassnie.ru, https://www.gastronom.ru, https://dieta-prosto.ru, https www.edimdoma.ru

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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.

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.

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.

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.

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.

Ingredients

Tips for housewives

Cooking cutlets from anything is a delicate matter, since they often begin to fall apart in the pan when turning them over or do not stick together or whatever happens. Therefore, you need to know the secrets of their preparation so that everything works out:

1. You can prepare beet cutlets from boiled, baked or raw vegetables, but you do not need to peel the beets before boiling or baking.
2. To preserve the shape of beet cutlets, you can add not only semolina, but also flour or breadcrumbs. For the same purpose, eggs are added to minced meat.
3. You can add a variety of ingredients to minced beets - cottage cheese, walnuts, raisins, prunes, not only processed and grated cheese, rice and much more.
4. It is advisable to leave the beets after grating or passing through a meat grinder for a while, so that excess juice is released from it, which will need to be drained. But you shouldn’t pour it out right away, because if the minced meat turns out to be a little dry, you can add a small amount and knead the whole mass well again.
5. You can make beet cutlets less fatty by baking them in the oven.
6. Sour cream and various sauces based on it highlight the taste of beet cutlets well.
7. Beet cutlets are very healthy for the gastrointestinal tract and are suitable for baby food, and children may really like them because of their color.
8. You should cook beets for cutlets in this way: take the vegetables, wash them with a brush, put them in an enamel bowl and pour cold water so that they are covered. First, put the heat on high, and after the water boils, reduce it to low and cook the beets until softened. For medium size it takes 40 minutes.
9. When cooking beets, you can add a tablespoon of sugar to the broth, which will give the beets the opportunity to retain their bright raspberry color and not lose their sweetish taste.
10. Beet cutlets can become a dessert if you add raisins, prunes or dried apricots and a little sugar to the minced meat. Children will definitely appreciate such a healthy dessert.
11. Cottage cheese goes well with beets. If you add it and a little garlic, the cutlets will turn out very aromatic, tasty and rich in protein. And vegetarian. And if you mix grated beets with cottage cheese and sugar, you will again get a dessert.
12. If you have anemia, you can make beet cutlets with buckwheat porridge, replacing semolina with it, and in this case the dish will become almost medicinal, as it will be rich in iron.
13. Beet cutlets need to be formed and immediately placed in a frying pan so that the crust of breadcrumbs, semolina or flour has time to stick, otherwise it may have time to soften under the influence of the liquid released from the minced meat.
14. To prepare beet cutlets faster, the semolina in their composition can be replaced with flour, because in this case the minced meat does not need to be allowed to stand.
15. Beetroot cutlets are interesting because they can be the main dish, to which a side dish will be served - mashed potatoes, pasta or buckwheat porridge, but they themselves can be a side dish for meat and fish dishes. And don’t forget about the sauce – sour cream.
16. A beet cutlet can be used as a filling for a vegetable hamburger - flavored, as expected, with lettuce, a slice of tomato, sauces, etc.
17. If the minced meat for beetroot cutlets still turns out a bit runny, you can spoon it into a frying pan with hot oil without trying to form the cutlets.

Bon appetit!

Video recipe

You can watch the video in more detail to see how to prepare all the ingredients for minced beets and make flavorful cutlets.
Fragrant beetroot cutlets with a golden-brown crispy crust will appeal to both adults and children. This dish can be prepared not only during fasting, but also to diversify the daily menu, as well as to relieve your diet. Be sure to try making beet cutlets using this simple recipe. Share your impressions of this healthy and nutritious dish in the comments. Tell us what additional ingredients you use for vegetable cutlets.