Excellent sauce. This version of the sauce is more delicate than classic recipe, it has a more delicate taste and aroma.
The sauce is homogeneous, smooth, creamy. The specific aroma of beets is very weak, but it combines interestingly with the aroma of garlic. The taste is sour-salty.
This sauce is good for dressing pasta, and as a spread for a sandwich.

COMPOUND

1 small boiled beetroot (~150g), 1 small garlic clove (4g), 15g almonds (15 kernels) or sunflower seeds, 2 tbsp vegetable oil (35g), 2 teaspoons lemon juice (10g), 80g water, 50g cheese, 1/5 teaspoon salt, pepper

Grind almonds or peeled sunflower seeds in a coffee grinder.

Clean the beets and cut into pieces.

Pour into blender bowl vegetable oil and lemon juice. Put a clove of garlic and sprinkle with ground almonds.
Beat until the garlic is completely crushed.

Put beets in a blender, pour water, pour salt and pepper. Beat until smooth.
You should get a mass of sour cream density.

Grate hard cheese on a fine grater.

Transfer the beet mass from the blender to a bowl and stir in the cheese.

The sauce can be stored for 1~2 weeks in the refrigerator in a container with a lid.

Cool recipes from ordinary beets, which are suitable not only for breakfast, lunch and dinner, but even for dessert

Proper nutrition- It's cheap and easy.

Despite the fact that now there is a fashion for superfoods, that is, foods that contain more than others useful material, we advise you not to forget about the simplest basic products. They will become the basis on which you can easily build a balanced diet.

Smoothie with beets and raspberries

Beetroot has a pronounced sweetish taste, so it does not need the addition of additional sugar. So feel free to add it to your morning smoothies, for example, with raspberries. This will give you a charge of vivacity and good mood for the whole day.

Beetroot sauce dip

Along with hummus, beetroot dip is great snack. Such a thick sauce is very tasty to spread on crispy toast or to dip chopped vegetables into it. It turns out unusually and not at all high-calorie.

Ingredients:

• Boiled beets 500 g
• Tahini 80 g
• Cumin 3 tsp
• Garlic 2 cloves
• Lemon ½ pc.
• Olive oil 2 tbsp. l.
• Salt, pepper to taste

Cooking method:

1. Peel the boiled beets, chop coarsely and put in a blender.
2. Add peeled garlic cloves, tahini, juice of half a lemon, olive oil, cumin, salt and pepper.
3. Grind the sauce until a homogeneous consistency is obtained. Serve chilled.

Beet chips

Homemade beetroot chips are a delicious and healthy alternative to store-bought chips. They are prepared from ordinary beets easily and quickly enough, so be sure to try it. The best part is that even after a hefty portion of such a crispy snack, you will not be tormented by remorse for violating the diet.

Ingredients:

• Beets 2 pcs.
• Salt, pepper to taste
• Olive oil 1 tbsp. l.

Cooking method:

1. Peel the beets, cut into thin slices with a special knife.
2. Lay the slices on a baking sheet covered with parchment paper.
3. Dry in the oven at 180 degrees for about 20 minutes.
4. Drizzle with olive oil (preferably from a spray bottle), salt and pepper.

Beet salad with cream sauce

Creamy sauce with Roquefort cheese perfectly sets off the sweetish taste of beets and gives such a simple at first glance beetroot salad special tenderness and piquancy. Be sure to try this dish, and this flavor combination will win you over forever.

Ingredients:

• Beetroot medium 4 pcs.
• Fatty cream (can be replaced with low-fat sour cream) 80 g
• Roquefort cheese 25 g
• Balsamic vinegar 2 tsp
• Parsley, small bunch
• Salt, pepper to taste

Cooking method:

1. Boil and clean beets. Cut it into cubes.
2. Prepare the sauce. To do this, whip cream with Roquefort cheese, parsley in a blender until homogeneous mass. Salt, pepper, add vinegar and mix thoroughly.
3. Season the beets with the resulting sauce. Serve the salad chilled, garnished with parsley sprigs.

Salad with beets and orange

Even from the most simple and familiar products, you can cook something new and original. For example, such a salad with beetroot and orange. The main secret his unusual taste covered in salad dressing.

Ingredients:

• Large beets (boiled) 1 pc.
• Orange medium 2 pcs.
• Small carrot 1 pc.

For refueling:

• Orange juice 3 tbsp. l.
• Olive oil 3 tbsp. l.
• Dijon mustard 1 tsp
• Garlic 1 clove
• Salt, pepper to taste

Cooking method:

1. Peel the boiled beets and cut them into cubes. Put in a salad bowl.
2. Peel oranges, divide into slices and remove all white membranes. Cut the pulp into cubes and put in a salad bowl with beets.
3. Peel the carrots and use a vegetable cutter to cut them into very thin slices. Add to salad bowl with the rest of the ingredients.
4. Peel and crush the garlic. Add salt and pepper to it. Mix. Then add the rest of the dressing ingredients and mix well again.
5. Drizzle dressing over salad, toss gently and serve.

Salad with quinoa and beets

Another version of the salad, which is much more satisfying than the previous ones, is the salad with beets and quinoa. It can easily replace a full meal, and the useful substances contained in it will instantly make up for the lack of vitamins and trace elements.

Ingredients:

• Quinoa 1 tbsp.
• Beetroot medium 3 pcs.
• Green onion 2-3 feathers
• cilantro several branches
• Green beans (frozen) 1 tbsp.
• Feta cheese 100 g

For refueling:

• Olive oil 5 tbsp. l.
• Wine vinegar (light) 1.5 tbsp. l.
• Lemon juice 3 tbsp. l.
• Honey 1 tsp
• Ginger root (grated) 1 tsp
• Salt, pepper to taste

Cooking method:

1. Defrost green beans first.
2. Boil beets in salted water. Then cool, peel and cut into small cubes. Transfer the beets to a salad bowl.
3. Cook quinoa in boiling salted water for the time indicated on the package. Add to salad bowl with beets.
4. green onion and finely chop the cilantro and add to the salad bowl along with the beans. Mix.
5. Prepare the dressing. To do this, mix olive oil with lemon juice and vinegar. Add honey, grated ginger root, salt and pepper. Mix.
6. Pour dressing over salad and mix thoroughly. Top with finely chopped feta cheese before serving.

Soup puree with beets and chickpeas

If you think that only borscht can be prepared from beets as a winter version of the first course and a refreshing beetroot soup as a summer one, then this is not at all the case. This juicy root crop makes excellent puree soups, one of the recipes of which we suggest you cook immediately.

Ingredients:

• Beetroot medium 5-6 pcs.
• Canned chickpeas 450 g
• Vegetable broth 1.5 l
• Butter 10 g
• Olive oil 1 tbsp. l.
• Onion medium 1 pc.
• Garlic 3 cloves
• Cumin powder 1 tbsp. l.
• Tahini paste 3 tbsp. l.
• Salt, pepper to taste
• Cream on request

Cooking method:

1. Clean the beets and cut into small cubes. Drain the chickpeas in a colander and rinse cold water.
2. In heated with olive and butter fry the peeled and finely chopped onion in a deep frying pan. Then add peeled and squeezed garlic, as well as cumin. Cook for another minute.
3. Add the beetroot and chickpeas to the pan, pour the broth over everything and cook over medium heat for about 25 minutes, stirring occasionally.
4. Blend the soup in a blender until smooth and pour into a heavy bottomed saucepan. Add tahini and simmer, without bringing to a boil, for another 10-15 minutes. Salt and pepper.
5. Serve with cream or extra tahini.

Baked beets with cumin and cream cheese

Beetroot belongs to the basic products that are in every refrigerator. It is suitable not only for preparing salads and soups, but also serves as a great side dish. In order to make beets baked in the oven even tastier, add to it cream cheese and prepare a special dressing.

Ingredients:

• Large beets 2 pcs.
• Cream cheese 2 tbsp. l.
• Cumin 1 tbsp. l.
• Parsley several branches

For refueling:

• Olive oil 3 tbsp. l.
• Balsamic vinegar 1 tbsp. l.
• Salt, pepper to taste

Cooking method:

1. Wash the beets thoroughly and wrap first in parchment paper and then in foil. Bake in a preheated oven at 180C for about 2 hours. Cool down.
2. Mix oil and vinegar in a bowl. Add salt and pepper. Mix.
3. Cut the beets into 2 parts, and then divide the pulp with a sharp knife into small sections without cutting through the skin.
4. Put cream cheese on the beets, sprinkle everything with cumin and pour over the prepared dressing. Decorate the dish with herbs.

Cookies with beets and chocolate

We have already emphasized the fact that beets have a pleasant sweetish taste, which is why they can be used to make desserts. If you are thinking about doing homemade cakes not just tasty, but also healthy, take a look at this recipe for cookies with beets and chocolate.

Ingredients:

• Beetroot 140 g
• chocolate chips 40 g
• Flour 80 g
• Baking powder 5 g
• Maple syrup 15 ml
• Coconut oil 5 g

Cooking method:

1. Boil the beets in boiling water for 30 minutes, then rinse with cold water and peel.
2. Cut the beetroot into random pieces and grind in a blender to a puree consistency. Add coconut oil and maple syrup. Mix.
3. Add flour to the resulting mass, after mixing it with baking powder. Knead a smooth dough.
4. Next, add chocolate pieces to the dough and put it with a spoon on a baking sheet covered with parchment.
5. Bake the cookies in a preheated oven at 180C for 15 minutes.

P.S. And remember, just by changing your consumption, we are changing the world together! © econet ​​​​​

Calories: Not specified
Cooking time: Not specified

Oh, those! How many varieties of them exist, you can’t even list everything on your fingers. And each of them, in its own way, is delicious and unique, unlike any other.

Beetroot sauce according to this recipe is very unusual sauce taste. It is served most often with meat, fish, or simply as a sauce for the main side dishes. A side dish can be both ordinary and.

In addition to delicious and refined taste, beetroot sauce has more usefulness. The reason for the usefulness is probably clear to everyone. In this sauce, the main ingredient is beets. And beets contain so many vitamins and microelements useful for the human body that it is very difficult to even list them all.

Another advantage of this sauce is that it is quite easy to prepare, and most importantly - quickly. It usually takes me about ten minutes to prepare it. However, I always boil beets the day before.
So the required ingredients are:
- 1 large beet,
- 1 pickled cucumber,
- half an onion
- horseradish,
- 100 grams of sour cream,
- 100 grams of mayonnaise, parsley for decoration.

Recipe with photo step by step:

First of all, grate the pickled cucumber on the smallest grater. Or, alternatively, grind it in a blender. Excess juice, if any, strain through a sieve.




Also very finely chop half an onion.




If you did not boil the beets in advance, then put them in a saucepan, cover with water, salt and set to boil over moderate heat. Cooking time - 1 hour. You can not boil the beets, but bake them in the oven.
We clean the finished beets, grate them.




Then, in a deep bowl, combine cucumbers, onions and sour cream with mayonnaise.






Add grated or bought already chopped horseradish.




Then add the beets.




Mix the whole mass very well. I also added some parsley to the sauce.
The sauce is ready! Surprise your guests!