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!

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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.

Lenten beet cutlets fried in a frying pan without eggs and milk

Although these cutlets are lean, they are quite spicy due to the fact that they are cooked with the addition of garlic. They contain no animal products, so they are quite suitable for a vegetarian menu. We will need:

• Beetroot – 0.5 kg;
• Semolina – 0.5 cups;
• Garlic - a couple of cloves;
• Dill greens;
• Salt;
• Vegetable oil for frying.

1. Boil the beets, or even better, bake them in the oven. When baked, more nutrients are retained, and the taste is richer.
2. Peel and grate the finished vegetable. Add salt and pepper if desired.
3. Squeeze the garlic, add chopped dill.
4. Add semolina and mix. Let sit for 10 - 15 minutes to allow the cereal to swell.
5. Form cutlets by moistening your hands in a bowl of water.
6. Fry.

Serve with boiled rice or bulgur. Beets go well with walnuts, so before serving, you can sprinkle the cutlets with chopped walnuts.

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.

Recipes

Classic recipe for beet cutlets

Beetroot cutlets with semolina are the most popular recipe, which is why it is also considered the most delicious, classic, traditional, etc.

What is the essence of this dish? Boil the beets, grate them, mix them with the rest of the ingredients, and then fry them in oil in a frying pan. Semolina absorbs excess juice, prevents the cutlets from falling apart during frying, and also makes their consistency more tender. In general, try it - you won’t regret it!

• Beets – 4 medium size;
• Chicken egg – 1 pc.
• Semolina – 100 g.
• Garlic – 2-3 cloves;
• Salt – 0.5 teaspoon;
• Ground black pepper – 2-3 pinches;
• Oil for frying;

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.

Recipe with chickpeas

Boiled beet cutlets can be prepared according to an original, simple recipe that harmoniously combines a variety of flavors and aromas. This dish will be especially interesting with lightly salted red or smoked fish.

What ingredients will you need?

For the dish you need to prepare the ingredients in advance:

• 500 g boiled beets;
• 400 g boiled or canned chickpeas;
• 200 g of natural thick yogurt;
• 1 raw chicken egg;
• 50 g wheat or oat flour;
• 1 small bunch of green onions;
• 4-5 sprigs of fresh thyme;
• 1 tsp. salt;
• 0.5 tsp. freshly ground black pepper;
• 10 g grated horseradish;
• 1 tsp. chopped lemon zest;
• 30 ml olive oil.

Preparation next.

Step-by-step cooking process

If necessary, you can soak the chickpeas for 12 hours in advance, and then boil until soft and cool completely.

The root vegetables of the cooled boiled beets need to be peeled, after which you can start cooking:

1. Grate the beets into a coarse grater, mash the chickpeas to the desired consistency, beat in a raw chicken egg, and mix.
2. Remove the leaves from the thyme sprigs and chop them together with the feathers of the green onions, add to the vegetable mixture, add salt and pepper.
3. Gradually adding flour in small portions, knead the minced meat until it has a homogeneous thick consistency.
4. Form small, neat cutlets and fry them in olive oil until deliciously golden brown on both sides.
5. Prepare a sauce from thick natural yogurt with lemon zest and grated horseradish, season with salt and fresh herbs to taste.

What can I add?

You can add chopped lightly salted red fish or smoked mackerel to the sauce. You can serve hot beet cutlets with aromatic sauce with a spicy arugula salad, garnishing the dish with a slice of fresh lemon.

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.

Let's start cooking

The beets should be boiled, cooled and peeled. It is best to chop the vegetables on a coarse grater. The beets need to be combined with a few tablespoons of milk and simmered a little. Add semolina and cook for another 15 minutes. Stir constantly. Otherwise everything will burn. The resulting mass must be cooled to 60 degrees. You need to add washed raisins, well-mashed cottage cheese, sugar and an egg to the minced meat.

The resulting mixture should be mixed well and then formed into cutlets. The pieces must be rolled in breadcrumbs or flour. You need to fry the cutlets on both sides in vegetable oil. They should turn a nice golden color. The beet cutlets are ready.

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.

Healthy protein recipe with cottage cheese and egg

Beet cutlets (boiled) contain a large amount of plant fiber, which can be supplemented with protein components in the form of fresh cottage cheese and boiled chicken eggs, which will make the dish especially healthy and satisfying.

What ingredients will you need?

For dinner for the whole family you will need a set of products:

Step-by-step cooking process

Pre-prepared, cooled boiled eggs and beet tubers must be peeled and chopped in any convenient way: grated or punched in a blender.

Pieces of slightly dried loaf or wheat bread without crusts should be soaked in cream or milk, and then proceed to the following steps:

1. Peeled garlic cloves, crush, chop and grind with salt, freshly ground pepper and dried thyme.

2. Add the pureed cottage cheese to the minced meat, rubbing thoroughly, mix all the ingredients together until smooth.
3. Add the white bread soaked in cream and squeezed out, thoroughly kneading the minced meat to achieve the desired smooth consistency of the minced meat so that it becomes convenient to make cutlets from it.
4. Form round flat balls of the same size, roll each in semolina for a beautiful, appetizing crust, fry in butter on both sides until cooked.

What can I add?

For a healthier version of the dish, you can bake the cutlets in the oven for about 20 minutes. You can make a filling from chopped boiled eggs, which will make the cutlets more interesting.

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!

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Product options

• You can boil beets without the peel; instead of semolina, it’s good to add breadcrumbs if for some reason you don’t like the grain or it’s simply not there.
• In addition, it is very tasty to add garlic to minced beets. For the indicated amount you will need 3-4 cloves. We pass them through a garlic squeezer and mix them with the beets.
• If you don’t want to grate the boiled vegetable, put it in a blender bowl and grind it. We remember, however, that this will change the consistency of the finished dish - the cutlets will become more uniform.
• You can fry them breaded in semolina or breadcrumbs, or you can fry them on their own.
• If you don’t have eggs on hand or just want to replace them in this dish with something else, add grated cheese to the minced meat. In this case, the cutlets will turn out even tastier if the base ingredient is baked beets rather than boiled ones.
• This makes the vegetable drier and its taste more intense. We recommend grinding the peeled beets in a blender. It is in this recipe that you don’t need to add semolina, since the minced meat will be quite dense without it.
• Dried basil and marjoram are good to add here as spices.

Raw beet option

You can also grate 400 g of raw beets, add garlic and chopped onion to it and put it in a frying pan to simmer. It is best to do this covered for 30 minutes. Then let the mass cool, add salt and pepper, form it into cutlets and fry in vegetable oil.

If you want something more refined and satisfying at the same time, add nuts to the minced meat. We choose only walnuts, they will make the taste more piquant. For 400 - 500 g of beets we will need 100 g. They will need to be chopped with a knife or chopped in a blender. Together with minced meat or separately.

Raw carrots will give beet cutlets a more delicate and light taste.

Ingredients

• Beetroot – 300 g
• Carrots – 300 g
• Egg – 1 pc.
• Semolina – 2-3 tbsp
• Sour cream or heavy cream – ½ tbsp.
• Garlic, pepper - optional
• Salt - to taste

Preparation

1. Boil the vegetables, peel them and chop them as desired in a blender, grater or food processor. Mix everything and add salt.
2. To obtain a more fluffy structure, whip cream or sour cream with one egg. Mix everything with vegetables and add semolina. You will need enough cereal to knead the dough for the cutlets: sometimes it’s 2 spoons, and sometimes it’s 5.
3. Salt, pepper, it’s good to add turmeric to this composition - it will give an unusual pleasant aroma.

1. Form cutlets and fry in a frying pan or bake in the oven. For the last option, you need to heat it to 200 degrees, grease a baking sheet with oil and bake for 20-25 minutes.
2. Before putting the cutlets in the oven, sprinkle them with grated cheese if desired.

Serve hot with sour cream and fresh vegetables.

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.

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.

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.

In a steamer

For a strict therapeutic diet, vegetable cutlets from pre-cooked beets are steamed. We will need a double boiler and the following products:

• Beetroot – 0.5 kg,
• Semolina – 2 tbsp. l.;
• Slice of loaf;
• Butter – 1 tbsp. l.;
• Milk – a quarter glass + for soaking the loaf;
• Egg – 1 yolk;
• Salt - to taste.

1. Soak a slice of loaf in milk.
2. Boil the beets. Grate the peeled root vegetable, pass through a meat grinder, chop with a blender or grate.
3. Pour milk into a saucepan with the grated mixture, add butter, heat and simmer for 5 minutes.
4. Add semolina. Add it gradually, stirring thoroughly so that there are no lumps.
5. Cool the mixture, beat in the egg yolk, and pour into the bowl with the minced meat. There is also a mashed loaf soaked in milk. Add salt. Mix.
6. Form cutlets, place in a steamer basket, and leave for 10 - 15 minutes.

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.

Recipe according to Dukan

This option is suitable for two stages of the Dukan diet at once - for the third and fourth. When you are tired of beets in their natural form, prepare delicious cutlets from them. You will need the simplest products:

• Medium-sized beets – 1 pc.;
• Egg – 1 pc.;
• Onions – ½ pcs.;
• Olive oil;
• Bran – 2 tbsp;
• Nutmeg - optional.

1. Roast the beets. To do this, wash it, wipe it dry, wrap it in foil and put it in the oven for 40 - 50 minutes. Bake at 170°C.
2. After cooling, peel and grate. Squeeze out excess liquid.
3. Finely chop the onion and fry lightly in a little olive oil. When it becomes transparent, remove from heat and add to the beets.
4. Grate the nutmeg - about ½ teaspoon.
5. Add an egg and a pinch of salt.
6. Add 2 tablespoons of bran. If it's too runny, add more.
7. Form cutlets, roll in bran, fry in olive oil.

Beetroot cutlets are good on their own or as a side dish. This dish is tasty and healthy.

Such a simple and at first glance uncomplicated dish as beet cutlets is prepared not only according to the classic recipe with semolina, but also with rice and bran, with fried and raw onions. It is used in children's and dietary nutrition. Goes as a side dish and as an independent dish.

Beets are a well-known vegetable. A bright, tasty and very healthy root vegetable! But for some reason, most often when we think about beets, the first thing that comes to mind is borscht and salads. And you can cook a lot more things from beets, for example, beet cutlets. This article is dedicated to this dish.

Beet cutlets, beet pancakes (pancakes), beet balls - there are many synonyms for this snack. In shape, this dish really resembles some kind of cutlets, but that’s where all the similarities end.

Beet cutlets are usually prepared without meat; they are a vegetarian product. In addition to beets, the composition usually includes other vegetables, as well as various herbs, spices and binding ingredients such as flour, semolina and chicken eggs.

Beetroot pancakes are a very easy to prepare, very tasty, healthy, and also cheap dish. After all, beets are available in every grocery store, they are inexpensive, and even pennies during the harvest season.

This article contains the most popular and delicious recipes. Everything is described in detail, step by step and with photos. For those for whom photographs are not enough, there are also a couple of video recipes.

I would also like to note that the recipes collected here are savory recipes. These are rather main dishes, which can even be served with some kind of side dish.