Beet cutlets recipes are quick and tasty. Beet cutlet recipe. How to cook beet cutlets. Beet cutlets Recipe

Beetroot is rich in natural vitamins and antiseptics. Any dishes containing it will help in the fight against excess weight and cancer prevention. Every housewife who cares about the health of her loved ones should have a recipe for beet cutlets.

Classic cutlets are made from boiled beets. These cutlets can be served either hot or cold. The taste is reminiscent of squash caviar, only with the aroma of beetroot.

Boiled beets (burak) – 1 kg;
Semolina – 9 tbsp;
Crushed crackers (as needed);
Egg - 3 pcs.;
Butter -120g.
A pinch of salt
Oil refined for frying.

Cooking process:

We clean the pre-boiled beets and grate them on a potato grater. You can also grate it onto a larger one if you don’t mind the presence of large particles in the dish.
Next, transfer the mixture into a saucepan, heat it and pour in the heated liquid butter.
Add the semolina into the saucepan in small portions, remembering to stir constantly, otherwise lumps will form. Simmer over low heat for 20-25 minutes. Add some salt and leave to cool at room temperature.
Add eggs. Check if there is enough salt.
From the resulting mass we form cutlets and roll them in breadcrumbs.
Fry in vegetable oil for a few minutes on both sides until crispy.

These are classic beetroot cutlets. At the stage of adding eggs, you can improvise, for example, add allspice or garlic. Served with sour cream.

Recipe from Yulia Vysotskaya

Simple and very tasty cutlets. Lemon juice adds a subtle sourness, and pepper adds some heat.

To prepare you will need:

Beets (raw) – medium size;
White bread or loaf;
Lemon juice -1.5 tbsp;
Rusks for subsequent breading.
Bay leaf, cloves (seasonings);
Wheat flour – 2 tsp;
Salt, black pepper (optional);

Cooking process:

Cut the beets into large cubes and cook in a small amount of water. Lightly salt. Add several bay leaves and six clove buds to the water.
Cut off the crusts from a couple of pieces of white bread or loaf, crumble the pulp and pour boiling water over it. You can check the readiness of the beets by simply piercing them with a knife. Cooked beets are pierced very easily.
Next you need to chop the cubes. This can be done in any available way, through a meat grinder, blender or grated.
Add the crumb, flour, salt and a pinch of pepper to the resulting mass. Add lemon juice. Mix everything thoroughly.
We make balls from the minced meat and roll them in breadcrumbs. For convenience when frying, it is recommended to first leave the balls in the freezer for 30 minutes, so they will be stronger.
Fry in a frying pan with sunflower oil for 4-5 minutes on each side.

With cottage cheese

These beetroot cutlets turn out to be satisfying and a little spicy.

To prepare you will need:

Beetroot-1kg;
Semolina -120g;
Salt, pepper mixture (to taste);
Cottage cheese – 400 gr.;
Butter - 120g (melted);
Egg – 2 pcs.;
Milk-200 ml.;
Garlic – 8 cloves.

Cooking process:

Cook the washed, unpeeled beets until tender.
We chop the finished beets in a convenient and affordable way.
Simmer the resulting mass in a saucepan for 7 minutes and pour in the warm liquid butter and milk.
Gradually add semolina to the saucepan and do not stop stirring, avoiding lumps. Simmer for another 9 minutes.
Let the resulting mass cool to room temperature.
Next, add all the remaining ingredients to the mixture: cottage cheese, eggs, salt, garlic (pre-chop), black pepper. Mix everything thoroughly.
We make cutlets from the resulting minced meat and cook them at our discretion, in the oven or steamed. This way they will retain their beneficial and taste properties. Serve with sour cream.

Sweet version with raisins

This recipe is suitable for both those with a sweet tooth and those on a diet.

To prepare you will need:

Beets -2 small or 1 larger;
Oil for frying;
Rice – 200g (boiled);
Raisins (to taste);
Salt (to taste);
Egg - 2 pcs.

Cooking process:

Bake the beetroot in the oven, wrapped in foil. Next, grind and leave to cool to room temperature.
Raisins must be left in boiled water for 10-15 minutes. Then dry on a paper towel.
Mix baked beets, rice (pre-boiled), eggs and salt. At this point, you can add 2 tablespoons of sugar to the minced meat, but for people on a diet it is better not to do this. Pour in the raisins and mix the mixture very thoroughly.
We shape the future cutlets with our hands and fry them in a frying pan with vegetable oil.
Place the cutlets on paper towels to avoid the accumulation of sunflower oil.

Boiled beet cutlets in a frying pan

An easy to formulate and prepare recipe for every housewife.

To prepare you will need:

Beets -250 gr.;
Semolina-200 gr.;
Garlic - a couple of cloves;
Dill;
Salt;
Vegetable oil.

Cooking process:

Boil beets or bake in the oven. It is best to bake beets in the oven. This way, it retains a greater number of vitamins and nutrients.
Grate beetroot. Add salt and pepper to taste.
Add chopped garlic and herbs to the resulting mass.
Add semolina and mix thoroughly. In order for the semolina to be saturated with beet juice, leave the minced meat for 20-30 minutes.
Form the cutlets with your hands soaked in water.
Fry for 3-5 minutes in vegetable oil.

When serving, cutlets can be sprinkled with chopped walnuts.

Lenten step-by-step recipe with onions

You can prepare beet cutlets absolutely dietary.

For this we need:

Burak -1kg;
Flour – 8 tbsp;
White onions -2 pcs.;
Salt (to taste);
Vegetable oil (for frying onions).

Cooking process:

Boil and peel the beets. Grind in a blender or grate. Squeeze out a little juice.
Chop the onion and fry a little in a small amount of vegetable oil.
Add flour and combine onion with beetroot. Mix well.
Form cutlets and fry over low heat for 3-6 minutes on each side until golden brown.

Due to the lack of binding agents, the minced meat will be a bit sparse, so it will be more convenient not to make cutlets, but to place it with a tablespoon directly on the frying pan.

Dietary steamed beet cutlets

This recipe is ideal for strict adherents of proper nutrition and diet.

We will need:

Red beetroot -1 kg;
Semolina -4 tbsp;
A piece of loaf;
Butter -2 tbsp;
Milk (for the loaf);
Egg – 2 yolks;
Salt (optional).

Cooking process:

Soak the loaf in milk.
Boil the beets, peel them, grate them or pass them through a meat grinder.
Add the resulting mass to the pan, pour in the milk and butter (melted), simmer for 10 minutes.
Add semolina in small portions and stir constantly, avoiding the appearance of lumps.
Leave the minced meat to cool to room temperature.
Add yolks and loaf. Add salt and mix thoroughly again.
We form cutlets with our hands dipped in water or sunflower oil and place them in a double boiler. Cook for 16-20 minutes.

This dish is served with chopped herbs and sour cream.

Hearty option with minced meat

If just vegetables are already causing melancholy and boredom, then you can make beetroot cutlets half from meat.

For this you will need:

Minced pork or chicken -250g;
Boiled beetroot - 400 gr.;
White onion - half an onion;
Rusks (for breading);
Pepper mixture and salt (optional);
Egg - 1 pc.;
Sunflower oil (for frying).

Cooking process:

Finely chop the onion and fry in a frying pan until transparent.
We clean the beets and grate them on a potato grater.
Place minced meat, chopped beets and golden onions into a container, mix all ingredients thoroughly.
Form round cutlets and fry in hot oil until golden and firm crust forms.

These borage cutlets are very juicy and rich in flavor. A very successful combination of beets and minced meat.

In the oven

Beetroot cutlets in the oven will retain all the beneficial vitamins and substances.

To prepare aromatic and tasty beet cutlets you will need:

Boiled beetroot -250 gr.;
Egg - 1 pc.;
Cottage cheese with a small percentage of fat;
Milk -110 ml.;
Semolina -120 gr.;
Melted butter - 1 tbsp;
Salt (according to taste preference).

Cooking process:

We clean the beetroot, grate it or grind it in a blender.
Place the mixture in a saucepan, add warmed melted butter and 110 ml. milk. Add salt to taste. Cook for 2-4 minutes.
Stirring constantly, add semolina. It is important that there are no lumps in the mass. If you come across very juicy beets, adjust the thickness by adding more semolina.
After the headlight has cooled, add cottage cheese and one egg.
Form cutlets and bake in the oven at 190°C for 25-30 minutes.

Beetroot cutlets are an excellent low-calorie recipe for all adherents of a healthy diet and, of course, for children. You can serve them as an independent dish with sour cream or some other side dish. They are good both hot and cold.

Wash 2 or 3 beets, depending on size, and place in a saucepan. Pour cold water and put on fire. Bring to a boil and cook for 35-40 minutes.

Peel the finished beets.

Grate the beets on a coarse grater :)

Chop 3 cloves of garlic. You can also use a press for this.

Place beets and garlic in a deep dish. Also add 100 grams of semolina and break the egg. Add salt and pepper to taste.

Mix the minced vegetables thoroughly.

Place the minced beets in a heated frying pan with vegetable oil, using a regular tablespoon, or by forming them in advance with your hands. Fry for 4-5 minutes on each side over moderate heat.

Wash the beets thoroughly under running water to remove dirt and soil. Cut off the tail and top.

I always bake beets in the oven, wrapping each one individually in foil. Then I put it in a cake pan like a brick and put it in the oven. My temperature is set to 180°C. Typically, medium-sized beets take about 45-50 minutes.
This method of cooking beets suits me much better than boiling beets in a saucepan on the stove. Perhaps I don’t gain much in terms of time, but at least I save the apartment from the smell of boiled beets that permeates everything around me.

Cool the finished beets, peel them, and grate them on a fine grater.

To grind walnuts, use a blender.
Instead of walnuts, you can take any other favorite nuts. Hazelnuts, which can be dried a little beforehand, would be very appropriate in these cutlets.

Combine beets, nuts and semolina in a large bowl. Add salt to taste.
You can also add spices to these cutlets, for example, a pinch of nutmeg, cinnamon or ginger. They will give the cutlets a light piquant tint.

Fill the prunes with water and leave for a while. Then finely chop the prunes.
Add prunes to the cutlet mixture and mix everything thoroughly.

Make cutlets from the minced meat and bread them, if desired, in breadcrumbs or flour. Heat a frying pan over medium heat. Pour in a little oil (vegetable, olive) and fry the cutlets until cooked, about three to five minutes on each side.
If you are preparing these beet cutlets exclusively for children, then I advise you to bake them in the oven. They, of course, will not turn out as rosy and crispy as in a frying pan, but without excess fat.

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) Beet 2 pieces)

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

Recipe for delicious beet cutlets

You can serve cutlets as a separate dish or as an addition to a side dish. They can be eaten cold or hot.

Preparation:

Boil the beets, peel and grate coarsely.
Pass the garlic through a press and add to the beets.
Add semolina, egg, pepper and salt and mix everything thoroughly until smooth. The mass should be viscous and moderately thick.
Place minced vegetables by the tablespoon onto a preheated frying pan and fry on both sides for 4 minutes.

Serve with sour cream or finely chopped fresh herbs.

Recipe for dietary beet cutlets with cottage cheese

This dish is included in the menu of people with pancreatitis. But it definitely won’t hurt in a regular diet, and will only bring benefits to the liver.

Ingredients:

small beets - 7-8 pieces;
semolina – 3 tbsp. l.;
cottage cheese – 150 g;
chicken egg – 1 pc.;
milk – 0.5 tbsp;
butter – 50 g;
salt.

Preparation:

Boil the beets, peel and mince or chop with a blender. It should be puree.
Place the mixture in a saucepan, pour in the milk, add butter and simmer a little.
Add semolina in a thin stream, stirring constantly to avoid lumps. Cook until the cereal is ready.
Grind the cottage cheese and add to the total mass. Add egg, salt, mix.
Form small cutlets.

It is better to cook them not in a frying pan, but in a slow cooker or oven.

Vegetarian carrot and beet cutlets

Cutlets according to this recipe turn out very tender and tasty. It is best to use young root vegetables, then the taste will be slightly sweet.

Ingredients:

beets – 2-3 pcs.;
carrots – 1 pc.;
oatmeal – 1 tbsp;
lemon – 0.5 pcs.;
onion – 1 pc.;
greens – 1 bunch;
breadcrumbs;
sugar – 0.5 tsp;
salt and pepper;
vegetable oil – 2 tbsp. l.

For greens, it is better to take cilantro or parsley.

Preparation:

Coarsely grate the root vegetables. Chop the onion and greens.
Stir and add butter, sugar, salt, pepper. Squeeze the juice from the lemon and add to the total mixture.
Add oatmeal and stir.
Form cutlets and place them on a baking sheet. Sprinkle with vegetable oil. Bake for 30-35 minutes at 180°C. Turn the cutlets over 10 minutes before the end of cooking.

The cutlets can also be fried in a frying pan, having first rolled them in breading.

These cutlets can be served with vegetable dishes, porridges or savory flatbreads.

Beets are a wonderful vegetable.

You can prepare many varied, tasty and interesting dishes from it.

It contains many vitamins and minerals.

Therefore, it is very important that this vegetable is present in our diet.

Without beets it is impossible to cook borscht or beetroot soup. In addition, delicious salads and snacks are prepared from it.

Today we will tell you how to cook beet cutlets. It is not only healthy, but also very tasty.

Beet cutlets - basic cooking principles

Properly prepared cutlets will become a favorite dish even for those who do not adhere to diets. There are many recipes for beet cutlets. By adding different ingredients, you can choose exactly the recipe that suits your taste.

Cutlets are prepared from either boiled or baked or raw beets. Boil the vegetable in its peel, then cool and peel. Boiled or raw beets are finely ground or chopped using a blender.

To ensure that the cutlets keep their shape, breadcrumbs, semolina, flour or eggs are added to the minced beetroot.

Cutlets are formed from the resulting minced beetroot and breaded in breadcrumbs or flour. Fry in well-heated vegetable oil until golden brown.

In addition to beets, you can add grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. to the minced meat. You can experiment to get your own unique taste.

Recipe 1. Swedish beet cutlets

Ingredients

half a kilogram of minced meat;

ground black pepper;

150 g beets;

two-thirds cup breadcrumbs;

bulb;

sunflower oil.

Cooking method

1. Wash the beets and boil until soft without peeling. Then drain the water, cool the vegetable and remove the thin skin from it. Three large beets.

2. Chop the peeled onion finely and place it in a heated frying pan with oil. Fry the onion until golden brown.

3. Combine beets with minced meat and fried onions in a bowl. Beat in the egg and add a third of a glass of breadcrumbs. Salt and pepper everything. Mix the minced meat thoroughly.

4. Pour the remaining crackers onto a flat plate. From the resulting minced meat we form oblong cutlets and bread them in breadcrumbs.

5. Wipe the frying pan where the onions were fried with a napkin, pour oil into it and place on medium heat. Warm up and place the cutlets. Fry for about four minutes on each side until lightly browned.

Recipe 2. Beet cutlets with carrots

Ingredients

300 g beets;

sea salt;

300 g carrots;

black pepper;

80 g semolina;

half a glass of sour cream or heavy cream.

Cooking method

1. Wash the vegetables and boil until soft. Drain the water, cool the carrots and beets. Peel the boiled vegetables and chop them in a blender or on a grater. Combine the vegetables in a suitable bowl, stir and add salt.

2. Beat sour cream or cream with egg. Gently fold the mixture into the vegetables and stir. Now add semolina until you get minced meat from which you can make cutlets.

3. Pepper, salt, you can add a little turmeric. Knead the minced meat well and form it into cutlets. Grease a baking sheet with oil and place the pieces on it. Place the cutlets in the oven preheated to 200 C and bake for 20 minutes. If you wish, you can sprinkle the cutlets with grated cheese.

Recipe 3. Beet cutlets with prunes

Ingredients

beets – 300 g;

pitted prunes – 100 g;

vegetable oil;

onion head;

breadcrumbs;

flour – 60 g;

Cooking method

1. Wash the beets thoroughly and boil until soft. Drain the broth, cool the vegetable and peel the thin peel.

2. Peel the onion, chop it finely and sauté in vegetable oil until golden brown.

3. Wash the prunes, pour boiling water over them and leave for half an hour to steam.

4. Finely chop the beets, drain the liquid and lightly squeeze the vegetable. Add the fried onion to the beets, beat in the egg, add flour and salt. Mix the minced meat thoroughly.

5. Drain the infusion from the prunes, lightly dry the dried fruit on a napkin and cut into strips.

6. We form a flat cake from the beet mass, put chopped prunes in the middle and connect the edges. Bread the resulting cutlet in breadcrumbs and fry in well-heated vegetable oil over medium heat. Serve cutlets with sauce or sour cream.

Recipe 4. Beet cutlets with minced meat and potatoes

Ingredients

200 g mixed or minced chicken;

200 g potatoes;

black pepper;

200 g beets;

bulb;

Cooking method

1. Wash beets and potato tubers and boil separately, without peeling, until soft. Drain the vegetables and cool them. Peel the potatoes and beets and chop them in a food processor or grate them.

2. Combine the minced meat with grated vegetables, add finely chopped onion and beat in the egg. Pepper, salt and knead thoroughly with your hands until smooth.

3. With wet hands, form small oval-shaped cutlets and place on a baking sheet, greasing it with oil. Place the baking sheet with the cutlets in the oven for forty minutes. Bake at 200 C. Serve the cutlets with a side dish of vegetables or rice.

Recipe 5. Beet cutlets with cabbage

Ingredients

cabbage - half a kilogram;

bread – 100 g;

black pepper;

potatoes - three tubers;

parsley and dill – 10 g each;

two large beets;

three onions;

Cooking method

1. Place cabbage in boiling water and lightly boil it. Then take it out, cool slightly and squeeze it out.

2. Soak the bread in milk for half an hour.

3. Wash the beets and potatoes well with a brush and boil until soft. Then cool the vegetables and peel them.

4. Peel the onion and cut into large pieces. We pass all prepared products through a meat grinder. Before grinding the bread in a meat grinder, lightly squeeze it. Salt and pepper the resulting minced meat.

5. Lightly beat the egg with a fork and add it to the minced meat. We also send finely chopped greens here. Mix the minced meat well with your hands until smooth. If the mass is not dense enough, add flour.

6. Make small cutlets from the minced meat and fry them in well-heated oil over medium heat. Serve cutlets with vegetable salad or side dish.

Recipe 6. Beet cutlets with nuts

Ingredients

two small beets;

breadcrumbs;

one carrot;

sugar – 10 g;

walnuts – 100 g;

lean crackers – 50 g;

Refined sunflower oil.

Cooking method

1. Peel the apple, carrots and beets. Grind vegetables and fruit into small chips. Place everything in a deep bowl and add sugar and salt. Stir and leave for a while until the juice comes out.

2. Place the crackers and nuts in a blender container and grind everything into crumbs. Squeeze the mixture of vegetables and apple and combine with crumbs of crackers and nuts. Gradually add the squeezed juice and knead the minced meat. It should be dense enough and keep its shape.

3. Form cutlets from the resulting minced meat. Bread them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then turn down the heat, cover with a lid and simmer over low heat for about ten minutes. Serve the cutlets both hot and cold.

Recipe 7. Beet cutlets with rice

Ingredients

boiled beets – 200 g;

lemon juice;

raw potatoes – 150 g;

feta cheese – 50 g;

black pepper;

boiled rice – 100 g;

clove of garlic;

flour – 30 g;

Cooking method

1. First boil and cool the beets. Peel raw potatoes and boiled beets and pass them through a meat grinder or finely grate them. Transfer everything into a deep bowl.

2. Mash the cheese with a fork and add it to the vegetable mass. Rinse the rice until it is clean and boil according to the instructions on the package. Then we put the cereal on a sieve, cool and add it to the vegetable mass.

3. Beat an egg into the mixture, add flour, pepper, salt, add a teaspoon of lemon juice and mix the minced meat well. Leave it alone for half an hour.

4. Preheat the oven to 200 C. Cover the baking sheet with baking paper. With wet hands, form the cutlets and bake them for 20 minutes until golden brown. Serve cutlets with sour cream, sauce or horseradish.

Recipe 8. Beet cutlets with raisins

Ingredients

four beets;

white sauce – 30 ml;

raisins – 30 g;

cottage cheese – 125 g;

some milk;

butter;

semolina – 70 g;

sugar – 15 g;

fine salt.

Cooking method

1. Wash the beets with a brush under running water, then boil them until soft, cool and peel. Then chop the vegetable into large chips. Transfer the chopped beets into a saucepan, pour in half a glass of milk and simmer over low heat for about ten minutes.

2. Pour semolina into the saucepan, stir and cook for another quarter of an hour, stirring constantly. Turn off the heat and cool the mixture until warm.

3. Wash the raisins, add hot water and leave for half an hour to swell. Then drain the infusion and dry the raisins on a napkin. Add raisins to the minced meat.

4. Grind the cottage cheese through a sieve and put it in the minced meat. Beat the egg here and add sugar. Mix everything thoroughly and form cutlets from the resulting mass. Roll them in flour or breadcrumbs.

5. Heat the oil in a cast iron frying pan and fry the cutlets in it until golden brown. Serve the finished cutlets with vegetable salad or side dish.

Recipe 9. Beet and liver cutlets

Ingredients

four large beets;

semolina – 60 g;

liver – 400 g;

butter – 50 g;

garlic - clove;

milk – 50 ml;

cottage cheese - a glass;

breadcrumbs or flour – 50 g;

bulb;

two eggs;

sour cream - half a glass;

dried fruits - half a glass.

Cooking method

1. Wash the beets well with a brush and boil until soft. Cool the vegetable, peel it and grind it in a blender or finely chop it. Leave it for a while so that it releases the juice.

2. Wash the liver, cut off the films and veins. Cut it into pieces and grind into minced meat.

3. Wash dried fruits and boil in milk, then add semolina and continue cooking over low heat. Cool the porridge and combine it with squeezed beets and minced liver.

4. Finely chop the onion and add to the minced meat. Let's salt it and pepper it.

5. Grind the cottage cheese through a sieve and put it in the minced meat. Mix everything well. With wet hands, form cutlets and bread them in flour or breadcrumbs. Place the pieces on a parchment-lined baking sheet and bake in the oven for forty minutes.

Leave the chopped raw or boiled beets for a while, then drain the released juice and squeeze well.

Add beet juice to the minced meat if it turns out dry.

If the minced meat turns out to be watery, you can add breadcrumbs, semolina or flour to it.

Beet cutlets can not only be fried, but also baked in the oven, which will make them less greasy.