Beets are a very healthy vegetable, which can rightfully be called a storehouse of vitamins, because it contains many useful substances and microelements that are so necessary for our body. From this vegetable you can prepare many tasty, aromatic and, most importantly, healthy dishes for every taste. However, one of the best is considered to be stewed beets with apples.

Classic recipe

Ingredients:

• apple – three hundred grams;
• honey - two teaspoons;
• beets - six hundred grams;
• butter - sixty grams.

Step-by-step instruction:

1. Heat the oil in a hot saucepan. Wash the apple and then cut it into squares with a knife. Boil the beets and cut them into cubes.
2. Mix all ingredients, add lemon juice and honey.
3. Place the saucepan on the fire and continue to simmer its contents for about 30 minutes, stirring the mixture regularly.

Beets stewed with apples and sour cream

Ingredients:

• sour cream - one glass;
• apple (red or yellow fruits only) – four pieces;
• beets (exceptionally young) – one kilogram;
• butter - thirty grams;
• greenery;
• flour - one glass;
• vinegar - one teaspoon;
• citric acid, salt, sugar.

Step-by-step instruction:

1. Wash the beets, peel them and grate them on a coarse grater. Place the beet pulp in a container, add boiling water, and then put it in the oven. It is recommended to simmer for about fifteen minutes at low boil.
2. Wash the apples, cut them in half, remove the seeds, and peel them. Grate the pulp and place it in a container with the beets. Add sour cream.
3. Continue simmering for another fifteen minutes. Then season everything with citric acid, sugar, vinegar and flour with heated oil. Mix everything well.
4. Place the container in the oven and continue to simmer the mixture for about three minutes. When the dish is ready, sprinkle it with herbs.

Beets stewed with apples and red cabbage

Ingredients:

• apples (red or yellow fruits) - two pieces;
• red cabbage - one small head;
• onions - two pieces;
• pepper, salt;
• vegetable oil – two tablespoons;
• beets (medium size) – 2 pieces;
• apple cider vinegar (only 6% is suitable) - two tablespoons.

Preparation:

1. Cut the onion into half rings, grate the beets, and chop the cabbage. Add onion to the frying pan and fry in vegetable oil. Then place beets, cabbage, pepper and salt there. Stir and fry.
2. Dilute apple cider vinegar with water (you will need one glass), pour the liquid into the frying pan. It is necessary to simmer until half cooked.
3. Cut the apples into large cubes and remove the core. At the same time, we do not remove the peel. We place the apple slices on the cabbage; there is no need to stir. Cover the ingredients with a lid and simmer until done.

Bon appetit!

Source: http://ladym.ru/publ/recepty_kulinarii/svekla_tushenaja_s_jablokami/3-1-0-10413

Beets stewed with apples

Doctor med. Sciences Zhangabylov A.K. “Recipe for dietary dishes” 1988

Recipe: Beets 130g. Apples 57g. Wheat flour 3g. Sour cream 20% 15g. Butter 5g. Vegetable broth 30g. Citric acid to taste. Salt 1g. Yield: 160g.

Chemical composition: proteins – 2.2g, fats – 8.6g, carbohydrates – 19.4g, calories – 164 kcal.

Beets stewed with apples – preparation:

Boil the beets until tender, peel, cut into slices. Peel the apples, remove the core, cut into slices. Combine the boiled sliced ​​beets with chopped apples, add sour cream sauce and simmer in a saucepan, covered, for 15 minutes.

Preparation of sour cream sauce: sift the flour, dry in a frying pan without changing color, add butter and grind the flour and butter, then add the vegetable broth, stir until a homogeneous mass is formed, boil for 3-5 minutes and strain.

No. 1 – diet 1 – diet for stomach ulcers, duodenal ulcers, gastritis with high acidity,
No. 3 - diet for constipation, No. 5 - diet for chronic diseases of the liver and biliary tract,

No. 5p - diet for pancreatitis,

No. 6 – diet for gout, uric acid diathesis, urate kidney stones, No. 7 – diet for chronic kidney diseases,

No. 8 - diet for weight loss, dietary dishes for weight loss,

No. 9 – diet for diabetes, No. 10 – diet for heart disease, hypertension, No. 10c – diet for high cholesterol, atherosclerosis, hypothyroidism,

No. 11 – diet for anemia, tuberculosis, exhaustion,

No. 13 – diet for acute infectious diseases, excluding intestinal infections, diet for pneumonia,

No. 15-rational nutrition.

For diets No. 7, 10, cook without salt.

Note

Beneficial properties of beets:

Chemical composition of beets:
Beets contain proteins (1.5%), fats (0.08%), carbohydrates (9%), vitamins C, A, B1, B2, P, pantothenic and folic organic acids, fiber, pectins, which suppress putrefactive processes in the intestines , mineral salts of potassium, calcium, sodium, magnesium, phosphorus, iron, trace elements iodine, manganese, iron, cobalt. Cobalt is absolutely necessary for the production of vitamin B12, which takes an active part in hematopoiesis. The calorie content of table beets is 46 kcal. Beet tops contain a large amount of carotene (provitamin A).

Beetroot beneficial properties:

Beets are useful primarily for healthy people, as they activate digestion and improve metabolism. Beet roots can be used all year round without losing their properties. A valuable property of beets is that they contain many alkaline mineral salts and few acidic salts.

Thanks to this property, beets help maintain an alkaline blood reaction. Beetroot juice promotes the formation and purification of blood and stimulates liver activity.

Beets contain betaine and betanin, which help strengthen the vascular walls of capillaries, reduce blood pressure and cholesterol, improve fat metabolism, and improve liver function.

The use of beets in dietary nutrition:

Beets are widely used in dietetics for anemia, hypertension, gastrointestinal diseases, kidney stones, liver and kidney diseases. Beets, due to their high iodine content, help activate metabolism, therefore they are used in a diet for weight loss.

Beets have a laxative effect (fiber), so they are used for constipation and intestinal dysfunction. For chronic constipation, especially in old age and with atherosclerosis, it is recommended to periodically eat 100-150g of boiled beets for prevention.

Beetroot is recommended for diabetes, but the high carbohydrate content requires taking into account the amount of its consumption. Beetroot juice is used for anemia, increased excitability, hypertension, various colds, inflammatory lung diseases, and weakening of the body after illness.

Beet juice mixed with honey is used in folk medicine for hypertension and colds. Boiled beet juice is dropped into the nose for a runny nose.

According to herbalists, beet juice stops the growth of cancer cells.

Beetroot dishes: Beetroot is widely used in food for preparing salads, first and second courses, and seasonings. Beetroot is used in food in fresh, boiled, pickled, and pickled form.

Young leaves and petioles are used to prepare soups and borscht, and also as side dishes for meat dishes. Early beets are used together with leaves and petioles.

The leaves are also plucked from plants whose roots have not yet ripened and are used to prepare vinaigrette, green cabbage soup, and stewed as a side dish for meat and vegetable dishes.

• ‹ Previous recipe
• 104 of 821
• Next recipe ›

Source: http://e-znahar.ru/content/svekla-tushennaya-s-yablokami

Salad with beets, apples and carrots - benefits in every plate

Ingredients:

• Beets – 2 pcs.
• Green apples – 2 pcs.,
• Raisins or other dried fruits - 50 grams.
• Apple cider vinegar (can be replaced with lemon juice) - 2 tsp.
• Vegetable oil (preferably olive) - 2 tbsp. l.
• Salt, pepper and garlic - to taste.

Often you want to please yourself and your loved ones with tasty and healthy food, it is advisable to spend a minimum of effort and time on preparing the dish and even get by with minimal food costs.

Unrealistic - many will think, but they will be completely wrong. An excellent dish for every day is beet salad with apple. It will appeal to both adults and children, gourmets and picky eaters.

It is prepared easily and quickly from the simplest and most affordable products, and as a result, we have a dish that is amazingly tasty and so healthy that you can forget about taking vitamins. After all, beets are a rich source of vitamins and microelements available all year round.

Salad with beets and apples is suitable as an independent dish for breakfast, but will also serve as a light and healthy side dish for lunch or dinner, perfectly complementing meat.

Preparing the salad

Even a novice cook can prepare a salad with beets and apples - this recipe is very simple, but will require some skill.

First you need to boil the beets. It is better to do this in advance, since the process takes 1-2 hours. Wash the beets thoroughly, put them in a saucepan, fill them with cold water and bring to a boil.

Cover the pan with a lid and reduce the heat to low. Cook for about an hour, maybe more if the beets are large.

We check readiness with a fork; if the beets are easily pierced, they are ready. Remove the beets and cool under running water. Peel the cooled beets and cut them into thin bars, strips or cubes.

Wash and core the apples; you can leave the peel on. We cut the apples in the same way as the beets. Mix the chopped ingredients in a deep bowl.

The raisins for the beetroot and apple salad do not need to be soaked in advance, but be sure to rinse them thoroughly under running water and dry them with a towel or napkin.

Add raisins to the already prepared fruit and vegetable mixture. By the way, instead of raisins, you can use any dried fruits that you like: dried apricots, prunes - before adding them to the salad, you need to chop them finely.

Prepare the salad dressing: In a separate bowl, mix olive oil with apple cider vinegar, salt and pepper. For those who like it spicy, you can add a few cloves of chopped garlic or a pinch of chili pepper. Mix thoroughly and season the salad with the resulting mixture.

You can add carrots to a salad with beets and apples; as they say, you can never have too many vitamins! It should be cut in the same way as the other ingredients.

If the salad is served as a side dish for a meat dish, then it is better to replace dried fruits with pickled onions. It is prepared very simply: cut the onion into half rings and pour in a mixture of vinegar and water in a ratio of 2:3, leave for 2 hours, after which the liquid is drained.

For those who are watching their figure, a salad of beets, cabbage and apples is suitable. The cooking recipe is extremely simple: raw vegetables are chopped and seasoned with a mixture of vegetable oil and vinegar (can be replaced with lemon juice).

Spices and salt are added to taste. A salad with beets, apples, cabbage and carrots is prepared in the same way. We determine the amount of ingredients based on personal taste preferences.

In a salad with beets and apples, you can add grated cheese and season with mayonnaise instead of a mixture of oil and vinegar. This snack is suitable for both everyday life and holidays.

“Winter salad” of beets with carrots and apples

Beetroot and apple salad can be prepared for the winter. For this you will need:

• 3 kg beets,
• 2 kg of sour apples, for example Antonovka,
• 1 kg carrots,
• 6 tbsp. spoons of salt,
• 300 grams of sunflower oil,
• 3 glasses of water.

1. Boil the beets until half cooked, cool, peel and grate.
2. We wash the apples, peel and core them and also grate them.
3. We do the same with carrots.
4. Place the grated products in a deep saucepan, add salt, oil and water.
5. Mix everything thoroughly and bring to a boil, then reduce the heat and cook for about 15 minutes.

Place the finished salad in hot sterile jars and roll up the lids.

Introduce beet salads from fresh or boiled vegetables into your daily diet, and in return, good health and vigor are guaranteed. Their preparation takes little time, but the benefits are enormous.

And remember: beet salad with apples can be supplemented with nuts, any fruits and vegetables - it all depends on personal taste preferences. Don't be afraid to experiment and create new recipes!

Source: https://moysup.ru/ovoschnye-salaty/salat-iz-svekly-s-yablokom-415/

Beetroot is the most important industrial crop that provides raw materials for the sugar industry. The amount of sugar in these fruits depends on how many clear sunny days there will be in August-October; this vegetable grows especially well on fertile black soil.

Beetroot is rich in vitamins, bioflavonoids and minerals, such as iodine, calcium, iron, magnesium, etc. Due to its pronounced medicinal properties, it is widely used in folk medicine, improves digestion and accelerates metabolic processes in the body, and also has a tonic and restorative effect.

In addition, this root vegetable has a vasodilating, anti-sclerotic and soothing effect.

But, despite its usefulness, this root vegetable, which can be purchased in stores and markets throughout the calendar year, is used extremely rarely, mainly in soups, borscht and salads. One of the simplest, most delicious and healthy dishes made from this vegetable is stewed beets. It can be varied if desired, you can get a spicy dish with garlic, slightly sour with tomato, spicy with herbs, piquant with prunes.

Stewed beets: recipe

Ingredients: ripe sugar beets - 3 fruits, allspice - 1-2 peas,

vinegar - 1 tbsp. spoon.

Additionally (to taste):

to get a spicy dish you will need a head of garlic and one medium onion;

for sweet and sour - tomato paste or sauce 2-3 tbsp. spoons;

for spicy beets - two bunches of dill, parsley and cilantro;

For a savory dish with prunes - a handful of soaked pitted prunes.

Stewed beets in all variants can be served as a hot appetizer, as a side dish for meat dishes, as a main dish and as an addition to boiled potatoes.

Wash, peel and cut the root vegetable into slices, cubes or cubes (the cutting method depends on personal aesthetic preferences). Place the beets in a deep frying pan or saucepan with vegetable oil, stir, salt and pepper. Fry vegetables over moderate heat for five minutes, stirring constantly to avoid burning.

Add 50-90 grams of water and simmer the beets (covered) over low heat for about 40-45 minutes. If the liquid has evaporated and the dish is not ready yet, you need to add more boiled water.

Stewed beets are served either in their natural form or with cream or sour cream. Spicy, hot and sour varieties can be used as a base for roasted beef. And the version of beets with prunes can be decorated with pine or walnuts. You can vary this dish depending on your family's taste preferences.

Beets stewed in sour cream: recipe.

Ingredients: beets – 500 grams, carrots – 200 grams, onions – 1 piece, sour cream – 200 grams, vegetable oil (can be replaced with olive oil) and ketchup (tomato sauce) – 3 tbsp. spoons, ground black pepper, parsley, sugar, salt.

Wash, peel and cut the onion into half rings. Wash the beets and carrots thoroughly, peel and grate. Heat the oil in a deep frying pan or saucepan, add the beets and carrots, mix thoroughly and add a little hot water.

Continue to simmer covered for 25-30 minutes with regular stirring. Add tomato and chopped onion, stir, salt and pepper, simmer for another 12-15 minutes. If necessary, you can add water, the main thing is that at the end of cooking this liquid has completely evaporated.

Add sour cream and herbs, stir, simmer for another 5-7 minutes.

Stewed beets with sour cream can be served as a separate dish or with a side dish in the form of mashed potatoes, and the next day it can be served as a salad.

Stewed beets

You will be pleasantly surprised when you try this simple vegetable appetizer. Stewed beets are ideal as a side dish for meat dishes or as a cold appetizer.

Ingredients

• 5 beets
• 2 purple onions (can be replaced with white onions)
• 1 medium tomato (can be replaced with 1-1.5 tbsp tomato paste)
• 1 clove of garlic
• salt, ground black pepper to taste

Homemade recipe

1. If you are using a tomato, you must first remove the skin. To do this, you need to make a cross-shaped cut on it and put it in a pan of boiling water for a minute. Transfer the blanched tomato to a saucepan of cold water and cool completely.
2. Remove the skin from the cooled fruit and cut the pulp into small cubes.

   Peel and finely chop the onion, peel and grate the garlic. Peel the beets and grate them on a coarse grater or a Korean carrot grater.

3. Pour 2-3 tbsp into the pan. vegetable oil and heat it. Add the onion and garlic to the pan and stir, cook the vegetables for 3-5 minutes over low heat until golden brown, stirring.
4. Add grated beets to the pan and increase heat to medium. Add tomato or tomato paste, pour in a couple of tablespoons of water, salt, pepper and spices to taste, stir. Cover the pan with a lid and reduce heat to low.
5. Simmer the beets over low heat for about 15 minutes. Remove the pan from the heat and let sit for 5-10 minutes.

   Stewed beets can be served either hot or cooled. Bon appetit!

Stewed cabbage in the oven

Stewed cabbage with rice

Cabbage with prunes

For dessert season:

We are in social networks

Source: http://recept4you.ru/svekla-tushenaja-recept.html

If your loved ones are tired of the usual side dishes served with meat dishes, for example, cutlets or steak, then diversify them by preparing regular stewed beets as a side dish.

Through simple culinary steps, this seemingly ordinary Russian vegetable turns into a side dish that is interesting in taste and ideally complements meat.

Simple and very bright, plus very healthy, because beets contain so many useful vitamins and substances that they should definitely be included in your diet throughout the year! Prepare it, and I’m sure that stewed beets will become a welcome guest on the table in your family.

Recipe information

Method of preparation: in the oven, frying.

Total cooking time: 3 hours

Number of servings: 6.

Ingredients:

• medium-sized fresh beets – 2 pieces (about 500 grams)
• butter – 2 tablespoons
• balsamic vinegar - 1.5 tablespoons
• salt - to taste
• ground black pepper - to taste
• dill greens – ½ bunch.

Preparation

1. Wash fresh beets well, dry them, and wrap them in foil, preferably in several layers. Then bake the beets in the oven at 180 degrees until cooked. The baking time will vary depending on the size of the beets and will take approximately 2-2.5 hours.
2. Remove the baked beets from the oven, cool, and peel.
3. Cut the peeled baked beets into small pieces - triangles.
4. Melt the butter in a saucepan or frying pan, and simmer the beets cut into triangles over low heat for about 7-10 minutes, stirring constantly with a wooden spoon.
5. Pour balsamic vinegar into the stewed beets, add salt and pepper to taste, stir and simmer the beets over low heat for another minute.
6. Wash the dill well, dry it and finely chop it.
7. Place the cooked stewed beets on a dish and sprinkle with finely chopped dill. A tasty and healthy side dish is ready.

Note to the owner:

• It is better to choose sweet beets, such as cylindrical ones;
• Balsamic vinegar can be replaced with another vinegar, such as apple or orange;
• beets can be cut into any other type - cubes, cubes, etc.;
• Stewed beets are delicious both warm and cold.

Source: http://na-vilke.ru/svekla-tushenaya.html

Recipes with beets: boil, stew and cook

Few housewives, having beets in stock, are sure that the whole family will be well-fed. But in vain. Because with this rich burgundy-colored vegetable you can prepare many dishes, including delicious Mediterranean risotto and original French appetizers.

Instead of borscht

No one can imagine real Ukrainian borscht without beets. And if you prepare a dish without cabbage, there will be boletus. As a conservative, I personally didn’t go out for a long time and cooked only traditional borscht. For several years, my child, coming from kindergarten, convinced me that boletus is delicious. For the first time, I was forced to cook “borscht” without cabbage when I didn’t have any white cabbage in the refrigerator. However, over time, boletus has rightfully joined my family’s menu.

Like borscht, beetroot is a dish that, once steeped, tastes even better the next day than on the day it was prepared. This is what dictates the choice of meat for this dish. There may be pork, or even chicken, but a small piece of veal on a bone is delicious.

It should be brought to a boil in one water, and then transferred to clean boiling water, which will be the basis for the beetroot. After 15-20 minutes, I put the peeled beets into the pan with the meat so that they cook over low heat for 30-40 minutes.

When I take the beets out to cool, I quickly put a finely chopped large onion and grated carrots into the pan, and a little later - 3-5 potato cubes.

After 5-7 minutes I put the grated beets on a coarse grater, add 3-4 tablespoons of “Tender” ketchup, salt, pepper, season with grated nutmeg or put 2 small bay leaves in the pan. Finally, I pour in 1-2 tablespoons of sunflower oil. Everyone can prepare beetroot to their own taste with the addition of beans, celery root, parsley or dill, and frying. Any option is traditionally suitable with sour cream.

So simple

It’s quite simple - bake carefully washed small beets under foil. After cleaning them, of course, you can eat them without any seasoning. However, baked beet slices will become a real dish only in combination with seasonings.

For 6-7 root vegetables, take half a teaspoon of ground cardamom, a quarter teaspoon of ground cumin and salt, a little ground cloves and 15-20 g of butter or margarine. Heat the cardamom, cumin and cloves in a 3-quart saucepan over low heat for 2 minutes, stirring occasionally, until fragrant.

Add the fat and heat until it begins to foam. Add the beets and salt; increase heat to medium and cook, stirring frequently, 5 minutes.

Traditional Ukrainian dish - Taratuta. To prepare it, fresh beets are peeled, cut into thin slices and boiled. Pickled cucumbers are cut into cubes, and onions into slices.

Then, first cucumbers are placed in layers in a glass or ceramic salad bowl, then beets and onions. Pour everything with a marinade made from equal parts of cucumber brine, beetroot broth and sunflower oil. Let it brew for a day in a cool place.

To prepare, take 0.5 kg of beets, 300 g of cucumbers, 100 g of onions, 50 g of butter.

Beetroot with wine

If you like experiments, try stewing beets in wine. The name of the dish is beets in French. Experienced cooks know that wine is not here for a heady note. The alcohols in the wine will evaporate, leaving the grape components behind. And they can only be in high-quality (and not cheap powdered) wine.

So, take 3-4 small beets (400 g), 100 g of dry red wine, 2 cloves of garlic, 20 g of butter, ground black pepper and salt to taste. Peel the beets and cut them into slices, fry in oil. Then pour wine over them, add salt, pepper and pressed garlic. Simmer until done.

A more complex Italian dish is risotto with beets and red wine. To prepare you will need: 2 beets, 100-150 g of ham, a small head of garlic, an onion, 2 teaspoons of balsamic vinegar, a glass of rice, three broths, a glass of dry red wine, 30-40 g of butter, 100-150 g of Parmesan, parsley, salt and freshly ground black pepper. Finely chop the onion and ham.

Peel the beets and grate them on a medium grater or cut them into small cubes. Sauté the onion, add the ham and beets. Sprinkle with balsamic vinegar and add the washed rice. Pour in a glass of hot broth. While stirring, wait until the rice absorbs the broth and gradually add all the broth.

When the rice is almost ready, pour in the wine, then add the butter, chopped parsley and cheese.

Rice with chicken and beets recipe

Another dish option - rice with chicken and beets. To prepare you will need: 400 g chicken fillet, 5 tablespoons vegetable oil, one onion, 300 g rice, 150 g white table wine, 600-700 ml broth, 200 g boiled or pickled beets, 5 tablespoons cream, half a bunch of basil, tea a spoonful of ground nutmeg, salt, pepper. Cut the fillet into strips and fry in oil (2 tablespoons). Add a little salt and pepper.

Next, in a separate frying pan, saute the chopped onion in oil. Add rice, then wine. Stir constantly. When the wine has evaporated, add the meat. Gradually, using a ladle, after the previous liquid has disappeared, pour in the broth. (Remember that rice is cooked according to the risotto principle for no longer than 20-25 minutes. The grains should not lose their shape).

Finally, add small beetroot cubes, season with salt, pepper and nutmeg, add cream, sprinkle with chopped basil and remove from heat.

Beetroot with apples

Quite often, beets are combined with apples. The easiest option is stewed beets in apple sauce. Proportions – 2:1. The beets must first be boiled, peeled, cut into cubes and fried. Add pieces of peeled apples and simmer until they turn into a homogeneous mass. Season with butter. You can add pre-soaked raisins and chopped walnuts. If it’s so salty for you, season it with chopped garlic.

An unusual combination of ingredients in the Joy salad. You will need: medium-sized boiled beets, 100 g prunes, an apple, 2 walnuts, a clove of garlic, half a glass of sour cream, half a teaspoon each of grated horseradish and vinegar.

Pre-wash and soak the prunes in cold boiled water. After an hour and a half, remove the seeds and chop finely. Grate the peeled beets and apples on a large grater. Soak the peeled nuts in salted water, rinse and chop. Crush the garlic with salt.

Add horseradish, sugar and vinegar to sour cream, stir. Season the salad with this sauce.

One of the cafes in Sumy serves stewed beets with apples in sour cream. For this dish you need 500 g of root vegetables, 100 g of onion and sour cream, 50 g of apples. To the coarsely grated boiled beets, add finely chopped sautéed onions, grated apples, salt to taste and simmer in butter for 10-15 minutes. When to serve, sprinkle with sour cream and sprinkle with chopped dill and parsley.

Beetroot with liver

A delicious dish - baked beets with chicken liver. Its preparation takes place in two stages. For the first one - cooking beets - you need: 2 medium beets, 2 sprigs of rosemary, 3 thyme, 3 cloves of garlic, 4 tablespoons each of olive oil and balsamic vinegar, 2 teaspoons of brown sugar. Wash the beets and cook in salted water for 40 minutes. When it cools down a little, peel and cut into cubes with sides of 2-3 cm.

Place them in a baking vessel. While the oven is preheating to 220 degrees, in a blender, blend the peeled garlic, rosemary, thyme leaves, butter, sugar and vinegar until smooth. (You can grind everything in a mortar, first adding the dry ingredients, and then gradually adding vinegar and oil). Pour the dressing over the beets, add salt to taste, freshly ground black pepper, mix everything thoroughly and place in a hot oven for half an hour.

Next, take 400 g of chicken liver, 2 tablespoons of olive oil, one tablespoon of butter, a teaspoon of dark sugar, 5 tablespoons of balsamic vinegar. Wash the liver, remove all white particles and, if necessary, cut so that all the pieces are approximately the same size. Heat a frying pan, add oil and add oil.

Then fry the liver at medium temperature for 2 minutes on each side. Add salt and pepper to taste, sprinkle with sugar and stir. When the sugar dissolves, pour in the vinegar. Let it simmer for a minute and turn it off. Be sure to mix thoroughly so that the sauce “wraps” each piece of liver.

Finally, place the baked beets on plates, the liver on the floor and pour everything with the sauce that remains from frying the liver.

Bon appetit!

SNACK

Danish recipe

For future use, we traditionally pickle cucumbers and tomatoes. Probably because table beets keep fresh well, housewives rush to seal them in jars. However, pickled beets are a tasty, beautiful and healthy snack. One of the cooking options is Danish pickled beets. You need: 3 beets (0.5 kg), 2 onions, 0.5 teaspoon each of horseradish, black peppercorns and mustard seeds, one bay leaf, 175 ml of red wine vinegar, a teaspoon of salt.

Boil the beets until tender, cool, peel and cut into slices. Place horseradish, salt, pepper, mustard and bay leaf in a saucepan, pour a glass of water over everything and bring to a boil. Cook for a couple of minutes, add vinegar. Bring to a boil again, remove from heat and cool. Cut the onion into thin slices (3-4 mm). Place it in a jar along with the beets, pour in the marinade. We put it in the refrigerator overnight, after which we can savor it.

Pickled beets go well with boiled meat and fish, potatoes and rice.

Beetroot is a very healthy vegetable, which can rightfully be called a storehouse of vitamins, because it contains many useful substances and microelements that are so necessary for our body. From this vegetable you can prepare many tasty, aromatic and, most importantly, healthy dishes for every taste. However, one of the best is considered to be stewed beets with apples.

Classic recipe

Ingredients:

• apple - three hundred grams;
• honey - two teaspoons;
• beets - six hundred grams;
• butter - sixty grams.

Step-by-step instruction:

1. Heat the oil in a hot saucepan. Wash the apple and then cut it into squares with a knife. Boil the beets and cut them into cubes.
2. Mix all ingredients, add lemon juice and honey.
3. Place the saucepan on the fire and continue to simmer its contents for about 30 minutes, stirring the mixture regularly.

Beets stewed with apples and sour cream

Ingredients:

• sour cream - one glass;
• apple (only red or yellow fruits) - four pieces;
• beets (exceptionally young) - one kilogram;
• butter - thirty grams;
• greenery;
• flour - one glass;
• vinegar - one teaspoon;
• citric acid, salt, sugar.

Step-by-step instruction:

1. Wash the beets, peel them and grate them on a coarse grater. Place the beet pulp in a container, add boiling water, and then put it in the oven. It is recommended to simmer for about fifteen minutes at low boil.
2. Wash the apples, cut them in half, remove the seeds, and peel them. Grate the pulp and place it in a container with the beets. Add sour cream.
3. Continue simmering for another fifteen minutes. Then season everything with citric acid, sugar, vinegar and flour with heated oil. Mix everything well.
4. Place the container in the oven and continue to simmer the mixture for about three minutes. When the dish is ready, sprinkle it with herbs.

Beets stewed with apples and red cabbage

Ingredients:

• apples (red or yellow fruits) - two pieces;
• red cabbage - one small head;
• onions - two pieces;
• pepper, salt;
• vegetable oil - two tablespoons;
• beets (medium size) - 2 pieces;
• apple cider vinegar (only 6% is suitable) - two tablespoons.

Preparation:

1. Cut the onion into half rings, grate the beets, and chop the cabbage. Add onion to the frying pan and fry in vegetable oil. Then place beets, cabbage, pepper and salt there. Stir and fry.
2. Dilute apple cider vinegar with water (you will need one glass), pour the liquid into the frying pan. It is necessary to simmer until half cooked.
3. Cut the apples into large cubes and remove the core. At the same time, we do not remove the peel. We place the apple slices on the cabbage; there is no need to stir. Cover the ingredients with a lid and simmer until done.

Bon appetit!

Stewed beets with apples rich in vitamins and minerals such as: vitamin A - 22.2%, potassium - 15%, iron - 11.1%, cobalt - 22%, manganese - 31.9%, copper - 16.8%, molybdenum - 17 %, chromium - 40%

Benefits of stewed beets with apples

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

still hide

You can see a complete guide to the most useful products in the appendix.

Beets are a very healthy vegetable, rich in microelements and vitamins necessary for humans. You can make many different dishes from it. Let's look at how to cook stewed beets.

Stewed beets with apples

Ingredients:

• beets – 600 g;
• apple – 4 pcs.;
• butter – 4 tbsp. spoons;
• sour cream sauce – 0.5 tbsp;
• parsley - optional;
• sugar - a pinch.

Preparation

Wash the beets, put them in a saucepan, add water and boil until fully cooked. Then cool, peel, and cut into slices together with the apples. Transfer everything to a frying pan, season with butter, sour cream sauce, add sugar and simmer over low heat for about 15 minutes. Before serving, sprinkle the finished dish with herbs and pour oil over it.

Beets stewed in sour cream

Ingredients:

• beets – 500 g;
• carrots – 1 pc.;
• parsley and celery - 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• vinegar – 1 teaspoon;
• sugar – 1 teaspoon;
• flour – 1 tbsp. spoon;
• sour cream – 1 tbsp.

Preparation

Wash the beets and carrots, peel them and cut them into strips along with the greens. Then we transfer everything into a saucepan, add vegetable oil, pour in a little water and vinegar, mix and simmer with the lid closed until fully cooked. Next, add flour to the vegetables, add sour cream, salt, bay leaf, sugar, mix everything and cook for another 10 minutes. After the time has passed, the beets stewed in sour cream sauce are ready!

Ingredients:

Preparation

So, we wash the beets, peel them and grate them on a coarse grater. Then simmer it for 2-3 minutes in a frying pan with the addition of vegetable oil. Next, add the pitted prunes cut into strips and cook everything together over low heat for another 30 minutes. If necessary, add a little water and season with salt and pepper to taste. That's all, stewed beets with prunes is ready!

It will also help to diversify your diet, and not only that. Enjoy your meal!