Beetroot appetizers for the holiday table. Boiled beet salad - recipes with photos. How to prepare a healthy dietary dish. Light beetroot and feta salad

The word “tops” in modern Russian has a somewhat derogatory connotation: this is what they call something insignificant and of no interest. This opinion did not arise out of nowhere: if beet roots have many culinary uses, they are used to prepare salad, bruschetta with cheese and salted fish, and even tartare, which is not much inferior to the classic one, then beet tops are often sent straight to the trash. I demand an end to discrimination against beet tops! Beet leaves are a real superfood, rich in folic acid and other nutrients, and if they are fresh and not very large leaves, then after a short processing they will also be very tasty.

What to cook from beet tops? Well, at least here’s a side dish that can be whipped up in 5 minutes while the family is setting the table. Various greens are served in approximately the same way in some places in Italy, and in our country, if you think about it, it is not at all necessary to limit yourself to beet tops alone. Spinach, cabbage, and just other leaves of edible plants that you are about to throw away can also be prepared in a similar way - and it will be a delicious side dish that even staunch conservative meat-eaters will be happy with.

If we rank vegetables according to their taste and usefulness for the human body, then beets will rightfully take first place, because beets effectively strengthen the body, increase hemoglobin, improve digestion and metabolism, increase immunity, and allow you to fight many diseases. Man has long noticed the healing properties of beets, which is why no kitchen in the world can do without this wonderful vegetable. And in our kitchen there are also many dishes made from beets. On this page I have collected my favorite beet dishes. I hope you enjoy them and make them often.

Beets are used not only for making borscht, beet soup and salads, they are baked, stuffed, made into health drinks, etc. But all these dishes will turn out tasty and at the same time healthy if and only if the beets are correctly selected and properly prepared.

How not to make a mistake when choosing beets? Anyone who lives in a village knows very well that not all beets are the same, that there are fodder beets that are grown to feed livestock. There are sugar beets, from which sugar is obtained. And there is another one - table beets, which are used for cooking. It is the latter that should be chosen.
We choose small root vegetables of rich beet color with a diameter of no more than 15 cm. The approximate weight of such beets is 450-500g.
Small round beets, as a rule, are always sweeter and tastier.
The beets should be quite firm, and when cut, uniform in color and without pronounced dense fibers. The light color and iridescent fibers indicate that you are looking at fodder beets.
The fastest way to boil beets and at the same time preserve as much as possible the vitamins and all the beneficial properties of the root vegetable: boil the beets in their skins for 30-35 minutes, and then transfer them to ice water, or even with ice. When the beets have cooled completely, remove from the water.
Store boiled beets in the refrigerator in their peels.
Peel the beets immediately before preparing salad or other dishes with beets.
You can also bake beets, but set the oven temperature to no higher than 180C. At higher temperatures, the vegetable loses its beneficial properties. Bake until done. Approximate time 40-45 minutes depending on the size of the root crop.
When baking beets in a microwave oven, there is no need to talk about preserving vitamins. Convenient, but not healthy, and the taste leaves much to be desired.

Beets are available regardless of the time of year, and this is its main advantage. In addition, it is characterized by a high degree of usefulness, containing many useful and nutrients - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a wide variety of dishes, both salads and desserts. In this article we will look at several recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve constipation.
Let's look at a few simple dishes you can prepare using this unique root vegetable.

Simple salad

This recipe for an interesting and very simple salad will be useful not only to lovers of various savory snacks, but also to those who are committed to a healthy lifestyle.

Ingredients:

Beets - one large one or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil - a couple of tablespoons;
- ground black pepper – a couple of pinches;
- salt - to taste.

To prepare this dish you will need to boil and marinate the beets in advance. To do this, you should first thoroughly wash the vegetable, fill it with water and put the container on the fire. It takes quite a long time to cook beets, although young and small root vegetables usually cook in half the time. In order to speed up the process, you can cool the half-raw vegetable under running cold water.

After the beets are completely cooked, peel them and cut them into small thin cubes. To prepare the marinade, prepare a solution of acetic acid or use regular six percent table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest dish of boiled beets is prepared.

Beet and carrot salad

This dish can also be prepared at any time of the year, because all its ingredients are always available.

Ingredients:

Boiled beets - one piece;
- fresh carrots - one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Place the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Salad with beets and beet tops

If you grow this unique root vegetable yourself, you can include an interesting salad of boiled beets and beet tops in your summer menu. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate fresh beets from the tops, cover with water and boil directly in the skins. The young vegetable will cook quite quickly, and at this time cut the tops: the stems are cut into cubes, and the leaves into noodles. Afterwards you need to crumble the boiled, peeled and cooled root vegetable. Mix the ingredients and season the salad with a mixture of equal parts of mayonnaise and sour cream, and add salt to taste.

Spicy salad

This dish makes a great savory appetizer.

Ingredients:

Beets - one piece;
- hard cheese – one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beetroot and seaweed

This dish combines the health benefits of two unique products. It will appeal to all those who are confident in the usefulness of seaweed, but do not really like it because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed – one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut into small cubes. Drain the marinade from the cabbage and chop it a little if necessary. Combine and mix the ingredients, then season them with vegetable oil. Add pepper and salt to taste.

Sweet salad

Let's not limit ourselves to just salty beet salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins – one handful;
- sugar – one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort out the seedless raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets, then put them in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the salads described above can be supplemented with walnuts. They go very well with boiled beets. In addition, this root vegetable is usually combined with herring, as in the famous dish “herring under a fur coat,” as well as with pickled cucumber. You can add some prunes or fresh grated apple to dessert with beets. The finished dish is seasoned with sour cream, mayonnaise (as an option - a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

Beetroot snacks can be very different. Of course, everyone knows the simplest recipe: grate pre-boiled beets and then season with sour cream. Although mayonnaise lovers can act according to their inclinations.

Beet is a common name for three representatives of the same name, common beet, fodder beet and sugar beet. This root vegetable is quite common and is often used in cooking to prepare various salads (raw and boiled), soups and main courses. It is noteworthy that in cooking not only the beet root is used, but also the tops.

Beet appetizer with melted cheese

Ingredients:

beets 1 pc.
garlic 2 teeth
processed cheese 1-2 pcs.
mayonnaise 2 tbsp. l

Cooking method:

Grate the processed cheese.
Pre-cook or bake the beets, then peel and grate on a medium grater.
Combine beets with melted cheese, squeeze out garlic and add mayonnaise. Mix.
If necessary, add salt to the appetizer. The saltiness of cheese varies, so you should focus on your taste.
Place the appetizer in salad bowls or spread on bread.

Beet pancakes with cottage cheese

For pancakes:

milk - 120 ml;
boiled beets - 120 g;
flour - 90 g;
egg - 1 pc.;
garlic - 2 cloves;
olive oil - 2 tbsp. l.;
salt - 1/3 tsp.

For filling:

cottage cheese - 200 g;
sour cream - 3-4 tbsp. l.;
salt - 1/4 tsp.

Cooking method:

Grind the milk, egg, beets, garlic, olive oil and salt in a blender until smooth.
Add flour, mix.
Heat a frying pan well, grease with olive oil, bake pancakes over medium heat for 1-2 minutes on each side.
Mix cottage cheese with sour cream and salt.
Spread the curd filling onto each beet pancake and roll it into a tube. Cut each pancake into 5-6 pieces and decorate to taste.
Beetroot pancakes are very simple to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Spicy beetroot appetizer

Ingredients:

Raw peeled beets - 1 kg;
Onions - 1 piece;
Sweet bell pepper - 2 pcs;
Homemade tomato (or fresh grated tomatoes) - 1 cup;
Salt, ground black pepper (to taste);
Sugar - 2-3 tsp;
Ground red pepper (or chili pepper - 1/3 part) - 0.5 tsp;
Dried garlic - 1 tsp;
Vegetable oil - 100-120 g;
Vinegar 9% (or to taste) - 2 tsp;
Water - 100 ml;

Cooking method:

Prepare the beets.

Grate the beets using a coarse grater or a Korean carrot grater.

Add onion, cut into half rings, and bell pepper, cut into strips, to the beets.

Also add salt, sugar, ground red and black pepper, dried garlic, and pour in vegetable oil.

Mix everything thoroughly.

Place the beets in a saucepan and add a little water. Simmer the beets over low heat for 35-40 minutes, stirring occasionally. If necessary, add a little more water.

At the end of stewing, add vinegar. Cool the finished, incredibly tasty spicy beetroot appetizer and can be served.

Baked beet appetizer

Ingredients:

2 medium beets
200 g sun-dried tomatoes in oil
250–300 g natural yoghurt
zest of 1 orange

Cooking method:

Mix yogurt with zest, salt and pepper. Line a bowl with a kitchen towel and place the yogurt on it. Tie the ends of the towel together to make a pouch. Hang it over a bowl to drain the liquid. Leave for at least 4 hours, preferably 8 hours.
Wash the beets, wrap in foil and bake in an oven preheated to 180°C until soft, 40 minutes. up to 1 hour 20 minutes, depending on size. Rinse with cold water and cool. Peel the beets, cut into slices
Cut the sun-dried tomatoes into strips, mix with the beets, pour over the tomato oil, add salt and pepper. Place on plates and place “dumplings” of weighed yoghurt next to them, forming them with two teaspoons. Serve immediately.

Beet appetizer for borscht dressing

Having worked a little for the winter, we will gain in the speed of preparation and will be able to please ourselves and our family with always equally tasty borscht, spending no more than 30 minutes on it.

Ingredients:

Beetroot – 600 g
Tomatoes – 200 g
Bell pepper – 200 g
Carrots – 200 g
Onion – 200 g
Greens (classic - dill) - to taste
Sunflower oil – 50 ml
Sugar – 1 tbsp.
Salt – 2 tsp.
Vinegar 9% - 30 ml

Cooking method:

Wash and peel the vegetables.
We chop them: grate the carrots and beets on a coarse grater or cut them into strips using a burner grater.
Finely chop the onion and bell pepper.
Cut the tomatoes into 4 parts and blend in a blender until smooth.
To prevent the beets from darkening, add a little vinegar to it and mix well.
Heat the vegetable oil in a deep-bottomed frying pan and sauté the onion in it for 5-7 minutes.
Add carrots, peppers and beets, pour grated tomatoes over the vegetables and simmer for another 15-20 minutes covered over medium heat.
After adding salt, pepper and herbs, simmer for another 5-10 minutes.
Place the hot vegetable mixture into sterilized jars, filling the volume three-quarters with vegetables and a quarter with the juice formed during stewing. If there is not enough juice, add boiling water.
Roll up the jars tightly with a metal lid. Turn the jar upside down, checking the tightness of the seal. The beetroot appetizer for the winter is ready.
It should be stored in a moderately cool, dark place. Vegetables retain their taste and nutritional qualities for up to a year.
Each jar of hot mixture should be turned on its side and rolled so that the liquid is evenly distributed inside.
If you want to cook a large volume at once, multiply the number of ingredients in the recipe by two, and use a large thick-walled cauldron from the dishes.
A cold beetroot appetizer based on the classic recipe for borscht dressing will play out interestingly in a salad of fresh, finely shredded cabbage. Sandwich lovers will also like it in combination with Borodino bread and garlic.
Or it will become our lifesaver in the role of a funny borscht-flavored salad if we simply season the vegetable mass with sour cream. Eating borscht - with a fork! - Children will like this game.
Having dealt with the classics of beet preparations, which will provide us with quick, tasty borscht at any time of the year, we will not stop there.
After all, there are others - very piquant! - ideas for preserving a hardy root vegetable.

Beet appetizer marinated in apple juice

A seemingly trivial combination will provide us with powerful vitamin support during the cold and flu season.

Ingredients:

Apple juice - 1 l;
Beetroot – 1.5 kg;

Cooking method:

Cinnamon, pepper, cloves, salt - to taste.
Cook the beets until tender, cool and peel.
We cut into strips of medium thickness, for which it is most convenient to use a special burner grater. Place the straws in sterilized liter jars.
Heat the apple juice to a boil, pour it into 0.5-liter jars with beetroot straws and pasteurize them for 10 minutes, then roll them up with metal lids.
Turn over, wrap well and leave to cool for a day.
An appetizer of beets with apple marinade will be a wonderful companion for the bland and hearty dishes that we are accustomed to in cold weather.
Boiled potatoes, buckwheat and rice, meatballs, steaks and cutlets from beef and lamb - all these dishes for a solid winter meal will acquire a light and juicy taste of summer when placed next to pickled beets.

Sandwiches with salmon, beets and avocado

Ingredients:

4 slices rye bread
150 g hot smoked salmon fillet
1 ripe avocado
1 large boiled or baked beet
1 small sweet onion
juice of 1 lemon
3 sprigs of dill
3 tbsp. l. mayonnaise
1 tbsp. l. horseradish
salt, freshly ground black pepper

Cooking method:

Cut the avocado in half lengthwise and remove the pit. Scoop out the pulp with a spoon, sprinkle with half the lemon juice and mash with a fork to a puree. Season with salt and pepper.
Peel the beets and cut into thin slices. Peel the onion and cut into very thin half rings. Break the fish into small pieces. Finely chop the dill.
Toast the bread or broil it and top it with avocado puree. Arrange the beet slices and fish. Mix the remaining lemon juice with mayonnaise and horseradish, season and pour the sauce over the fish. Spread the onions and sprinkle the sandwiches with dill.

Appetizer of beets and soft cheese

Ingredients:

Beets – 2 pcs.
Soft cheese – 200 g.
Dill, parsley – 3-5 sprigs each
Green onions – 2 feathers.
Vegetable (olive) oil – 1-2 teaspoons

Cooking method:

First of all, prepare the beets. It can be baked in the oven on a layer of coarse salt or simply, without any frills, boiled in water. Clean ready and cooled beets
Beetroot stains the skin quite persistently (it was not for nothing that in the old days beauties used beets as blush), so in order not to appear in front of guests with bright red hands, it is better to do this with napkins and a knife.
The skin of boiled beets peels off well, so with a little dexterity and the use of napkins, you can avoid getting your hands dirty at all.
Then finely chop the greens. Don't forget to leave a sprig of dill and a feather of onion for decoration. Place the chopped greens and cheese in a cup.
Knead it all thoroughly with a fork to get a homogeneous mass. Add olive oil
Mix well again. And with our hands we form a cylinder with a diameter approximately the size of a beet. In general, you don’t have to do this, it’s just more convenient to continue working with the dish.
Cut the peeled beets into circles about half a centimeter thick.
From three slices of beets and two pieces of cheese cylinder carefully cut off with a knife moistened with water (so as not to stick) we form a beet-cheese column. Perhaps the cheese, which is too soft, will wrinkle under the knife, then just spread it on the beets in a thick layer.
We squeeze the made column a little so that it sticks together, and, running the knife from the side, we remove the excess cheese. If you move the knife from top to bottom, the cheese may become stained with beet juice and will not be so beautiful. And thus we form these sandwiches from all the beets and cheese.
It's already beautiful! In Western restaurants, this appetizer is often called “beetroot and cheese Napoleon,” referring to its external resemblance to the puff pastry of the same name.
You can pour our creations with a mixture of olive oil (1 tablespoon) and balsamic vinegar (1/2 teaspoon) and serve, but we will not stop there, but will prepare a salad sauce popular in the West from Dijon mustard and honey (Honey Dijon Dressing).
It is done simply - pour a pinch of salt into a cup, pour one tablespoon of vinegar, add one teaspoon each of honey and mustard, pour all this with two tablespoons of vegetable oil.
Stir everything thoroughly until smooth and the sauce is ready. Let's start preparing the dish. After all, a beautiful dish must be presented beautifully.
For serving for one or two people, this option is suitable - place three beetroot and cheese columns in a line on a flat rectangular or oval plate. We decorate them with chopped pieces of green onions and sprigs of dill and pour them with mustard-honey dressing.
But this method of serving is not suitable for a general feast, it is too large, so we do this - carefully cut each beetroot cake with a sharp knife on top crosswise into 4 parts. It's pretty easy. Soft beets cut well and the cheese does not wrinkle.
Carefully place the resulting triangles on a flat round plate, pour over the sauce, sprinkle with coarsely chopped herbs (it’s better to tear them by hand) and serve.
With this serving option, you get bite-sized pieces that are easy to lift with a fork.
It is advisable to make this dish immediately before serving. It can be kept in the refrigerator for 30 minutes, but no more.
The fact is that over time, beet juice colors the white cheese and the dish becomes less elegant, although more tasty - the ingredients are soaked in the dressing.
The beetroot and cheese appetizer is great not only for its appearance. Its taste is surprisingly harmonious, and the combination of light and healthy ingredients gives this dish the ability to satiate without weighing down the stomach.
Just like good vodka, which, alas, is almost never found these days, does not intoxicate, but only amuses, so this snack does not make you drowsy after eating, but, on the contrary, evokes cheerfulness and a desire to communicate.
It’s not for nothing that many Western restaurateurs keep this simple dish on the menu of their establishments. Write down a beetroot and cheese appetizer in your culinary notebook. I'm sure your family and guests will not be disappointed.

Pickled beet appetizer

I have tried this recipe for making pickled beets many times. Literally in a day you have a wonderful appetizer for the table. You can serve pickled beets with meat, potatoes, and stewed vegetables.

The taste of the beets will depend on the marinade. Select spices for the marinade to suit your taste. Take a few buds of cloves, allspice and black peppercorns, ginger, bay leaf. Before, I didn’t add ginger to the marinade; it simply wasn’t on the market. However, ginger adds a special spice to the marinade. It not only acquires a bright color, but also an unusual taste. The pickled onions in this dish are also very good.

Ingredients:

small beet tubers,

for the marinade:

water,
vinegar,
salt,
honey (sugar 5 tbsp.),
Bay leaf,
cloves,
allspice,
black peppercorns,
ginger 4 cm.

Cooking method:

Wash the beet tubers thoroughly. Add water and cook until done.
Pour cold water over the finished beets and remove the skin.
Cut the onion into thin half rings.
Cut the beets into thin half rings.
Prepare the marinade: boil water, add spices - bay leaf, hot and allspice, cloves, sliced ginger, honey. Cook for 15 minutes.
Remove from heat. Add vinegar. Cool.
Arrange the beets and onions, alternating in layers. Pour in warm marinade.
Leave for 1 hour at room temperature and then put in the refrigerator.
You can store the finished beets in a jar.

White fish aspic in beet jelly

Ingredients:

1.5 kg white fish with dense meat
2 sprigs of parsley and dill
500 g carrots

For the jelly:

1 beet
1 medium onion
1 white part of leek
1 parsley root
1 bay leaf
4 allspice peas
2 squirrels for guying
5–6 ice cubes
45 g gelatin

Cooking method:

Clean the fish, separate the head, fins and tail. Wash the carcasses thoroughly inside and out. Make two longitudinal cuts along the ridge and separate the fillet, removing all large and small bones.
Cut the fillets into 1.5 cm wide lengthwise strips, place skin side down on a cutting board, cover and refrigerate.
Peel the carrots, cut into longitudinal cubes. Boil in boiling salted water for 10 minutes.
Peel and coarsely chop the onion, parsley root and leek. Place fish heads, tails, fins and ridges in a saucepan with 2 liters of water, bring to a boil, skim off the foam
Add prepared vegetables, salt and pepper. Cook over low heat without a lid for 30 minutes. In 10 min. add bay leaf before finishing. Strain the broth into a clean saucepan through a fine sieve and return to the heat.
Place the fish fillets in the broth and cook, skimming off the foam, for 6 minutes. Transfer the fish to a plate and let cool.
Peel the beets, grate them on a fine grater, pour them into the broth, bring to a boil and cook for 10 minutes. Strain. Beat the egg whites with ice, pour into the broth, stir and bring to a boil.
Remove from heat and set aside for 10 minutes. Then remove the foam and strain the broth again through several layers of gauze. Add gelatin to the warm broth and stir until it is completely dissolved.
Line a tall pan with cling film. Alternately place strips of fish and carrots. Carefully pour in the beetroot broth with gelatin, let cool to room temperature, then place in the refrigerator for at least 3 hours, or preferably overnight.

Terrine of two types of beets

Ingredients:

200 g boiled beets
100 g pickled beets
200 g cream cheese (or 150 g full-fat cottage cheese and 50 g full-fat sour cream)
handful of walnut kernels
half a medium onion
5 chives
5 sprigs of dill
6 g gelatin
1 tsp. honey
3 tbsp. l. cream 10% fat

For the sauce:

200 ml heavy cream
2 tsp. red wine vinegar
1 tsp. honey
1–1.5 tsp. grated horseradish
salt, freshly ground black pepper

Cooking method:

Peel the beets and cut into pieces. Finely chop the dill and chives. Chop the onion. Fry the nuts in a dry frying pan and chop finely.
Soak gelatin in 2 tbsp. l. cold water and leave for 10 minutes. Place gelatin in a saucepan, add cream and place over low heat. Heat until the gelatin is completely dissolved, but do not bring to a boil. Strain through a fine sieve. Read more:
Place boiled and pickled beets in a blender and puree until smooth. Add cream cheese, dill, honey, chives and onions, nuts and gelatin and pulse for 5-10 seconds to combine. Season with salt and pepper.
Line a rectangular cake pan with cling film. Spread the beet mixture and level the surface. Refrigerate for at least 6 hours.
Remove the terrine from the mold and transfer to a plate, cut into neat pieces. For the sauce, whip the cream into a fluffy foam and add all the other ingredients, stirring gently. Serve with terrine.

Beets are a root vegetable with sweet purple-red flesh. Initially, the leaves, rather than the roots, were used as food (they can be cooked in the same way as spinach).

Beetroot is indeed a very valuable food plant. This is perhaps the only vegetable that does not lose its beneficial properties throughout the winter. It contains a lot of sugar, fiber, pectin, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply of minerals, especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis, in the development of bones and teeth. That is why this vegetable is useful to include in baby food. Beets contain a lot of vitamin A, so they are good for the digestive and lymphatic systems. Beets have a diuretic effect, promote the removal of salts from the body, and also have a laxative effect for chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skin is not cut off, because subsequently the beets lose color. For the same reason, after cleaning, beets should not be kept in water for a long time.

Adviсe:
1. When choosing beets, you need to pay attention to their appearance. If beets have been in the ground for a long time, they become tough and woody - signs of this include a short neck, deep scars, or several rings of leaf scars around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. You need to cook beets with skins in a small bowl. It is dipped in boiling water and covered with a lid. You should not cook beets in salted water: this will worsen their taste and change color. To maintain the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets during the last quarter of the moon. Wash the beets, scrape them thoroughly with a knife and put them in a large barrel, filling them to the top. Fill the barrel with beets with water. Before the New Year, you can add water to the tub, but after Christmas you cannot add water, because almost all the beets will get wet. The beets can be filled with beet broth rather than water: to do this, boil 1-2 fresh peeled beets in water.