Beetroot cutlets: classic recipe - 10 cooking ideas

How to cook beet cutlets in the oven

Wash the beets with a hard sponge or brush. Place in a convenient saucepan, cover completely with water and boil until tender, at a low boil. After 40-50 minutes, pierce the root vegetables with a fork. If the pulp is hard enough, put more beets back in the oven for 20-30 minutes. Place vegetables in a bowl and leave until cool. Then peel the fruits and grate on a fine or medium grater. Transfer the beet mixture to a bowl. Peel the garlic and pass through a press.

Combine with chopped beetroot mass, add salt and ground pepper and semolina.

Mix the ingredients thoroughly. Separate small portions from the vegetable mass and with wet hands form cutlets of the desired size.

Place on a greased baking sheet or in a silicone mold with indentations or simply on foil. Heat the oven to 200 degrees and place the cutlets in it. Bake them for about 10-15 minutes. When a golden brown crust appears, reduce the temperature and after 1-2 minutes remove the cutlets from the oven. Place on a plate, garnish with a sprig of herbs, pour over sour cream and serve the hot delicacy to the table.

Bon appetit!

Cabbage cutlets add variety to the Lenten menu and are very tasty!

Say thanks to the author! (3)

Boiled beet cutlets in a frying pan

These cutlets are most often prepared. They taste like beet caviar, but are more filling because they contain semolina. They hold their shape well and are worth making. Children and adults like it, served warm or cold.

Ingredients:

• Boiled beets – 0.5 kg;
• Semolina – 4 tbsp;
• Butter – 2 tbsp. l.;
• One egg;
• Breadcrumbs;
• Salt to taste;
• Vegetable oil for frying.

Preparation:

1. Boil the beets, cool, and peel. Grate on a fine grater.
2. Transfer to a saucepan, heat, add butter.
3. Gently add semolina, stirring constantly to avoid lumps. Simmer over low heat for a quarter of an hour. Add salt to taste. Set aside and cool to room temperature.
4. Beat in the egg. Taste and, if necessary, add more salt.
5. Form into cutlets and roll in breadcrumbs.
6. Fry in vegetable oil in a frying pan for 3 minutes on each side. The crust should be golden brown.

This is a classic recipe, but if desired, at the stage of beating the egg, you can add chopped garlic cloves and allspice. Serve with sour cream or yogurt.

on a note

When cooked, the beets become more watery, so you will need more semolina. If you bake it in the oven, the pulp will be denser, and a little juice will be released when crushed.

Cooking beet cutlets with semolina in a frying pan

The classic recipe with semolina is considered the most popular and sought after dish among Russians. It is prepared in a frying pan from boiled beets and requires a minimum of ingredients for preparation.

Required set of products:

• 4 beet tubers.
• 1 egg.
• 100-120 gr. semolina (the more of this ingredient, the denser the consistency of the product).
• 3 small cloves of garlic.
• Ground black pepper and salt to your taste.
• For frying, olive or sunflower oil.

Step-by-step process for preparing beet cutlets with semolina

1. Boil the root vegetables until fully cooked in salted water, let them cool, peel them and grate them on any grater you like. You can use a Korean carrot grater.

2. Beat an egg into the resulting mass, add all the other ingredients on the list - semolina, spices, chopped garlic, mix.

3. Leave the prepared minced beetroot for 10 minutes so that the semolina can absorb all the vegetable juices and swell.

4. Take some minced meat in your hand and form cutlets. They can be made in any shape at your discretion, as you like.

5. Heat the oil in a frying pan, lay out the pancakes one by one and fry on all sides for 3-4 minutes.

On a note! If desired, the formed pancakes can be dipped in breadcrumbs before frying. To rid the product of excess fat after frying, place the cutlets on paper towels and then on a serving plate.

6. Place the finished cutlets into portions or serve them all together on one dish, decorated with lettuce leaves. The product is best eaten hot, however, the cutlets are very tasty even cold.

If you wish, you can top your meatballs with some sauce or sour cream. It is very tasty to eat them with pickled mushrooms and black bread.

Classic recipe

Beetroot cutlets (recipes, the best of which are used in preparing dishes in premium restaurants and cafes, were compiled back in the Soviet years) are prepared according to the classic recipe in no longer than 20 minutes.

What ingredients will you need?

To prepare a dish according to a classic recipe, the cook will need a standard set of products:

Step-by-step cooking process

The standard algorithm used for preparing beetroot cutlets according to the classic recipe looks like this:

1. To begin with, the beets must be thoroughly rinsed with running water, then placed in a deep saucepan, filled with cold water and put on fire.

2. When the water in the pan reaches 100 degrees Celsius, cover it with a lid, then reduce the heat and cook until the beets are fully cooked.
3. It is necessary to peel the finished vegetable and then grind it into a thick paste using a blender, mixer or fine grater.
4. You need to add the egg, cottage cheese and salt to the beet mass, then gradually add the flour, continuously stirring the mixture.
5. From the previously made workpiece, it is necessary to form medium-sized cutlets, taking into account that during frying they will shrink by about 1.5 times.
6. It is recommended to roll the formed cutlets in flour and then fry in vegetable oil until fully cooked, periodically turning them over with a spatula.

Serving rules, decoration

Beetroot cutlets are best served hot, after garnishing them with leaves (twigs) of fresh herbs, such as parsley or dill.

Dedicated to lovers of a healthy diet

Traditionally, we’ll start with the classic recipe for making beet cutlets. We will first boil it, because this way it is better absorbed by our stomach.

Attention! Beet cutlets are incredibly beneficial for our intestines and stomach. Many pediatricians recommend including them in children's diets. And as practice shows, children are attracted to this dish with its bright color.

Compound:

• 0.5 kg beets;
• 50 g semolina + for breading;
• 2 eggs;
• salt;
• refined vegetable oil;
• ground black pepper.

Preparation:

Advice! Before cooking beets, they need to be washed thoroughly using a brush. Then place the vegetable in an enamel saucepan and pour in cold water to cover the beets. Until the liquid boils, cook on a high burner level, and then turn it to low. Typically the entire cooking process takes from 40 minutes to 1 hour.

1. Boil the beets until tender, cool and peel.
2. Chop the beets into arbitrary pieces and grind to a puree consistency using a blender.

3. Add semolina to the beet mass and mix.

4. Beat the eggs separately.

5. Add the egg mixture to the minced meat. Season it with ground pepper and salt, mix well until you get a mass of homogeneous structure.
6. We make neat cutlets and bread them in semolina.

7. Fry the beetroot cutlets in vegetable oil until cooked on both sides.

8. Decorate them with herbs and serve.

You need to know this! For people with anemia, beet cutlets with buckwheat are recommended. Semolina needs to be replaced with cereal. The result is an iron-rich dish.

Lenten

Lenten beet cutlets are appropriate to serve not only in families that follow religious canons, but also in those where they monitor their health, refusing animal food for this purpose.

What ingredients will you need?

To prepare a dish according to a recipe for a Lenten table, the cook will need a standard set of products:

Step-by-step cooking process

The standard algorithm used to prepare lean beet cutlets looks like this:

1. First, you need to cook the beets so that you can later form them into cutlets. For this purpose, it is necessary to thoroughly rinse the vegetable under running water, and then wrap it in baking foil so that its reflective side is on the inside.

2. The vegetables wrapped in foil should then be placed in a preheated oven for 1-2 hours.
3. When the beets are soft enough, they need to be removed from the foil, then peeled and grated or chopped using a blender.
4. Add garlic, semolina and spices selected to the chef’s taste to the vegetable mass.
5. After mixing all the ingredients, you can start frying the beetroot cutlets in a hot frying pan with a small amount of vegetable oil.

Serving rules, decoration

It is recommended to serve the finished cutlets with a salad of fresh cucumbers and tomatoes or with rice. In this case, it is permissible to use finely chopped herbs or canned olives as decoration.

Hearty beet cutlets with potatoes

Cutlets with beets and potatoes are very satisfying.
First of all, prepare all the vegetables. Peel the potatoes and grate them on a coarse grater, boil the beets and also grate them. You can pass vegetables through a meat grinder, but this must be done in different containers, because potatoes and beets release juice. Be sure to drain off any excess water and mix the vegetables.

Add egg and spices. Add semolina or flour and mix with your hands. Form cutlets and fry in vegetable oil. There should be a little oil so that the cutlets do not fall apart during frying.

With semolina

Beetroot cutlets (recipes, the best of which involve the use of exclusively natural plant products, can be used to create a menu for people with gastrointestinal diseases) can also be cooked with semolina.

What ingredients will you need?

To prepare a dish with semolina, the cook will need a standard set of products:

Step-by-step cooking process

The standard algorithm used for preparing beet cutlets with semolina looks like this:

1. First you need to wash and boil the beets. This takes at least 2-3 hours.
2. It is recommended to peel the boiled vegetable and then grind it using any household appliance (meat grinder or blender).
3. While the beets are crushed, it is necessary to bring the sunflower oil to a boil.
4. The oil needs to be mixed with beets, then add semolina to them.

5. The vegetable mixture should be placed in a saucepan and then put on fire, keeping it until the mass becomes thick.
6. It is necessary to form neat cutlets from the vegetable dough, which are recommended to be fried in a hot frying pan with a minimum amount of sunflower oil or without it, having previously distributed breadcrumbs over their surface.

Serving rules, decoration

You can serve beet cutlets with semolina as a separate dish. To decorate them, it is permissible to use fresh vegetables, from thin slices of which you can lay out various shapes (for example, flower buds from radishes).

7. Soy-beet cutlets

Cutlets with soy will be an excellent substitute for regular meat cutlets. This option is healthier, but no less tasty and satisfying.

The first step is to prepare the soybeans. To do this, boil it. Beets can be roasted for this recipe. Grind the vegetables in a blender or meat grinder. Add spices to taste. Then egg and semolina.

Wet your hands and form into patties. This is a great dinner option for vegetarians or those who are fasting. But in this case you need to do it without eggs.

Raw cutlets made from raw beets and carrots

For adherents of a raw food diet, there is also the opportunity to diversify their table with a tasty and original dish. To do this you will need the following products:

• Beet;
• Carrot;
• Tomato;
• Olive oil;
• Walnuts;
• Salt, spices to taste.

Cooking;

1. Grind raw root vegetables in a blender.
2. When you get a homogeneous mass, add the tomato.
3. Separately chop the walnuts.
4. Salt the mixture, add your favorite spices, pour in olive oil, mix well.
5. Form cutlets, roll in nut crumbs, place on a plate.

Garnish with greens - arugula, cilantro, parsley.

Beetroot coletas for children

Beets are a versatile food that can be eaten in salads and juices or cooked and added to a variety of recipes from breakfast to dinner. This beetroot recipe is especially suitable for young children.

Ingredients:

• Beets - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 1 pc.
• Bread crumbs - 1/2 cup
• Red chili powder - 1 tsp.
• Roasted cumin powder - 1 tsp.
• Dry mango powder
• Chopped coriander leaves - 2 tbsp.
• Grated ginger - 1/2 tsp.
• Salt - 1/2 tsp.

Preparation:

Wash and cook the vegetables. Grind in a blender.

Add spices and ginger. Blend everything again in a blender.

Roll in bread crumbs. Preheat the oven and bake the cutlets in the oven for about 12 minutes.

Cooking steps

Pre-boil the beets for an hour, then cool and peel.

Peel the boiled potatoes and onions. Cut the beets into pieces, place in a blender bowl, add chopped potatoes and onion pieces.

Chop the beets, potatoes and onions a little, turning on the blender for 20-30 seconds. Then add the raw egg, sour cream and crumbled feta.

Turn on the blender again and grind the beet mass until smooth.

Transfer the mixture into a bowl, add semolina, add chopped dill, salt to taste, mix well and leave for 20 minutes.

Then, on a baking sheet covered with parchment and greased with vegetable oil, spoon out the beet mass in the form of cutlets.

Place the baking sheet in an oven preheated to 180-200 degrees and cook the cutlets for 20-25 minutes.

Very tasty, tender and healthy beet cutlets, cooked in the oven, serve!

Bon appetit!

Average: Your rating: Empty Average: 4 (4 votes)

Beetroot cutlets with minced meat - the best recipes for every day

Vegetables are healthy, but not everyone is able to give up meat, and purely vegetable dishes are not suitable for everyone. Therefore, we will cook half meat cutlets. For them we take:

• Minced meat – 0.5 kg;
• Boiled beets – 2 pcs.;
• Egg – 2 pcs.;
• Onion – 1 pc.;
• Salt, pepper - to taste;
• Oil for frying;
• Breadcrumbs - 3 tbsp. spoons.

Cooking steps:

1. Finely chop the onion and fry in a frying pan until golden brown.
2. Peel the beets and grate them on a fine grater.
3. Place the minced meat in a bowl, add beets, fried onions, and breadcrumbs.
4. Beat in the egg, salt and pepper.
5. Knead the resulting minced meat well, form into cutlets, fry in hot sunflower oil until an appetizing crust.

For meat lovers, such recipes are the best; beet cutlets turn out juicy and very tasty. There is a distinct taste of meat in them, which is complemented by the sweetness of the vegetables. The combination of minced meat, boiled beets and breadcrumbs is very successful. To be convinced of this, just cook and try.

In a slow cooker

Despite the fact that it takes longer to cook beet cutlets in a slow cooker than in a frying pan, when baking them in a household appliance, the cook does not need to constantly monitor the work process, while doing, for example, preparing a side dish.

Beetroot cutlets. Recipe for cooking in a slow cooker.

Preparation next.

What ingredients will you need?

To prepare a dish in a slow cooker, the cook will need a standard set of products:

Step-by-step cooking process

The standard algorithm used for preparing beet cutlets in a slow cooker looks like this:

1. First, you need to rinse the beets and place them in a saucepan with water, then boil them until fully cooked.
2. Next, the boiled beets need to be peeled and then grated on a coarse grater.
3. Onions and garlic need to be peeled, then cut into half rings and the garlic passed through a press.
4. Then the multicooker bowl must be greased with a small amount of vegetable oil for further frying the onions and garlic in it. To do this you will need the “Frying” mode.
5. When the onions and garlic acquire a golden color, add grated beets, semolina and spices.
6. Having brought the mixture to the desired taste, set the “Stew” mode on the multicooker for 5 minutes.
7. Next, it is recommended to form medium-sized cutlets from the vegetable mass, if desired, adding fresh herbs to them at this stage.
8. Beetroot cutlets must be fried in a multicooker bowl on the “Fry” mode, periodically turning them over using a spatula.

Serving rules, decoration

It is recommended to serve the finished dish hot, after garnishing it with finely chopped fresh herbs. Along with the cutlets, it is permissible to serve soy sauce or Teriyaki-type dressing on the table.

Sweet beet cutlets with raisins and rice: recipe with photos step by step

These vegetable cutlets can be made sweet and served as a dessert with fruit or berry yogurt, or you can omit the sugar, and then you’ll get an original side dish for meat or chicken.

Ingredients:

• Baked beets – 2 pcs.;
• Boiled rice – 200 g;
• Raw egg – 1 pc.;
• Raisins – 2 tbsp;
• Salt - to taste;
• Oil for frying.

Preparation step by step:

1. Bake the beets in foil, cool, chop and grate.
2. Pour boiling water over the raisins for 15 minutes, drain the water, and dry on a paper towel.
3. Mix grated beets, boiled rice, beat in an egg and add salt. If making sweet cutlets, add 1 tablespoon of granulated sugar at this step. Stir, add raisins, and mix gently again.
4. Shape into cutlets and fry in vegetable oil.
5. Place on a paper towel to allow excess oil to absorb into the paper.

Transfer to a platter or portion onto plates.

Lenten beet cutlets with onions

For juiciness, onions are added to the minced vegetables. To make it tastier, it is fried. For this dish you will need:

• Medium-sized beets – 3 pcs.;
• Onions – 1 pc.;
• Flour – 3 tbsp. l.;
• Salt - to taste.

1. Boil the beets, peel, grate and squeeze lightly.
2. Finely chop the onion and fry until transparent.
3. Combine vegetables, add flour. Add salt and mix.
4. Make cutlets. Fry on both sides until golden brown.
5. The minced meat will be runny and it will be easier to spoon it into the pan.

Recipe from Yulia Vysotskaya

Julia offers a huge variety of recipes. Each of them differs from the classic one for the better. In the case of beet cutlets, Vysotskaya offers a fairly simple recipe that makes for a delicious and original dinner.

The ingredients are very simple:

• 2 beets;
• pieces of white bread;
• wheat flour in small quantities;
• many spices, including bay leaf, cloves, salt and pepper, lemon juice;
• breadcrumbs.

The cooking process will take some time, which will fully pay off thanks to the amazing taste and benefits of the vegetable in this unique form.

1. The beets need to be boiled whole if you plan to grate them. When using a blender, it is better to cut the raw vegetable into cubes. This way you can easily reduce the cooking time by many times. You can determine when it is ready by piercing it with a knife and fork.
2. Even during cooking, you can add bay leaves and cloves to the water, this will add a spicy aroma to the beets.
3. The pulp is added to the ground beets and the whole mass is mixed well. It should be completely homogeneous.
4. The remaining spices and salt are added.
5. Thickness is controlled by gradually adding flour.
6. The finished cutlets are carefully rolled in breadcrumbs. With their help you can achieve an excellent crispy crust.

The finished cutlets must be served with a delicious sauce. This could be mayonnaise with lemon juice, sour cream or Greek yogurt.