Roasted beetroot caviar - familiar to many and a favorite dish comes from the USSR. Recipes of roast beetroot from beets are waiting for you below.
Caviar from beets fried with onions
Ingredients:
- beets - 600 g;
- garlic - 4 cloves;
- carrots - 2 pieces;
- onions - 200 g;
- pepper;
- refined vegetable oil;
- salt.
Preparation
The beets are good for washing, boil for about 10 minutes, then we clean it and grind it with a large grater. In a frying pan, heat about 40 ml of refined vegetable oil, spread a small chopped onion and let the carrots pass through a small grater and pass for 5 minutes. Now spread the beets and simmer the mixture, stirring, for about 25 minutes. After that, salt, pepper, put the chopped garlic, stir well, cool and serve.
Roasted beetroot caviar - recipe
Ingredients:
- beet - 700 g;
- large tomato - 1 pc .;
- salt;
- garlic - 2 cloves;
- onions - 200 g;
- vegetable refined oil - 70 ml;
- pepper.
Preparation
First shred a little onion and let it pass in oil. Add the chopped garlic. There we also send beets grated on a grater. Add the chopped tomato, salt, pepper, cover with a lid and stew for about 25 minutes, stirring. Then we give the eggs to brew for about half an hour and serve them to the table.
Roasted beetroot with garlic
Ingredients:
- beets - 600 g;
- garlic - 4 cloves;
- salt;
- olive oil .
Preparation
On a heated frying pan pour 4 tablespoons of olive oil and spread the beets, passed through a grater. Fry, stirring, under the lid for about a quarter of an hour. Purified garlic is passed through the press. Sprinkle them with beets. You can also add a little chopped greens. Mix well, let's brew for about half an hour and serve it to the table.
Roasted beetroot roe - recipe for winter
Ingredients:
- red beet - 3 kg;
- sugar - 200 g;
- onion - 900 g;
- sweet paprika - 1 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- vegetable oil refined - 150 ml;
- table salt - 25 g.
Preparation
Beetroot directly in the skin boil until half ready. Then we clean it from the peel and let it through the grater. Onions shred a little. In the cauldron we warm up the oil, lay out the ray and pass it to the rouge. Then add the beets, spices, sugar and stew for about 20 minutes. At the very end, we pour in the vinegar and stir well. Immediately fried caviar from beet is laid out on the prepared jars and rolled.