You do not like beets? To paraphrase an old phrase Fomenko, often sounded once on the radio, I skazhy: Yes, you just do not know how to cook it!
Beet root is now extremely underrated. At best, we can see it on the table as part of salads, herring under a fur coat, or through cold summer soups. Someone makes a beet salad with garlic, but this is rare. But most of all about her recall only when it is necessary to prepare the soup.
Comrades and gentlemen! It does not matter it! Beets - it is not only the red (almost maroon) uvet, beets have a lot of vitamins and flavor, which allows it to become either an accompaniment, or a soloist in many dishes.
What else is happy - beet is inexpensive, and can therefore vary the menu for every budget.
Recall a few recipes, cheap and not complicated?
-Swedish salad (and why it reminds me of Dressed Herring?)
Clean herring fillets (we are with you will not buy fileshki, they taste quite different!), A big bake sveklinu, three or four pieces of potatoes, add to the richness of a couple of fresh cucumbers and one small bulbs.
All cut into small cubes, mix and dressed with sauce. Preparing cream sauce from (100 gram), tablespoon lemon juice, teaspoon honey, salt and pepper to taste. Refill and... voila!
Specific taste... as said Raikin! But attractive.
You do not want specific? Let's make it easier!
Pate beets with orange
On one large beet - one orange. Beets bake (I have a weakness at all - I love baked, not boiled beets) with orange zest shooting, squeezing the juice. Beets send in a blender, to the same - the zest and juice of an orange, a couple of spoons of Bavarian mustard paste (you can take any other mustard with mild taste and seeds), a couple of cloves of garlic, squeezing, pepper and salt to taste, yet - you can straighten out the taste of sugar, but this proportion will not say it is necessary to try.
When all is struck, sending in a saucepan, boil and then comes in agar. Add about a teaspoon. It can be gelatin, but it will be different, better agar. Let cool, send in the refrigerator. When hardens, pate ready. Very interesting with rye crisp loaves its use.
If it is too ZOZhno third option.
Beetroot meatballs with raisins
Polstakana raisins soaked for half an hour in hot water, finely chopped onion and fry until transparent. Pre-baked beets (three pieces if large, but not mutant overgrown or six small pieces), rub on a medium grater.
Wring out excess juice and mix it with a couple of eggs, onions, soaked raisins, salt to taste. Molding patties, fry and... voila!