Happy and calm hostess explains how to cook beets every day so that it does not bother

Personally, I love beets! Not only is this root vegetable one of the most affordable vegetables, it is also one of the most useful and tasty. So when Yevgeny Klopotenko told on his website about how to cook original dishes from beets, I was very happy to learn new recipes with this wonderful product.

Presenting his selection of dishes, the chef claims that beets can be combined with almost any side dish, so it will be an excellent basis for salad and not only. I have been lucky enough to see this from personal experience. What about you?

Risotto beet dishes with beets and goat cheese

The ingredients

• 150g large rice
• 40g onions
• 1 clove of garlic
• 50g grated beets
• 1 tsp vinegar
• 20g butter
• 30ml lemon juice
• 600ml chicken broth
• 20g parmesan
• 40g soft goat cheese
• salt
• chili

Preparation

1. Put the broth to warm up on a slow heat. Meanwhile, roast the onions on melted butter in thick-bottomed sotheinica. Then add the ground garlic and pre-washed rice to the onion saucer. Next, roast the onions with rice and garlic over a medium heat for 2-3 minutes, then add lemon juice to the saucepan and stir the ingredients until all the liquid evaporates.
   
   
   
   
   
   
2. Then slowly start adding hot broth to the pot. Stir the rice until the portion of the broth evaporates, and then add the next portion. A few minutes before the risotto thickens, add vinegar, salt, spices and beets sliced in small cubes (or rubbed with straw).
   
   
   
   

At the end, it remains only to add grated parmesan and pieces of goat cheese to the bowl with ready-made beet risotto. If desired, you can also decorate the dish with greens, as the chef did from this video.

https://www.youtube.com/watch?v=el2v6IOiMSY

Beet salad with prunes and nuts

The ingredients

• 2 beets
• 150g prunes
• 50g dried nuts
• 2 pickles
• 3 tbsp sunflower oil
• salt
• chili

Preparation

1. First, wash, dry and bake beets. Then cool it, peel it and rub it with a large straw. After that, we cut the pickles and prunes and add to the salad bowl to the beets.
   
   
   
   
   
   
2. Next, grind the nuts and send them to the other ingredients.
   
   
   
   

It remains only to salt and pepper the salad to taste, add a dressing and mix everything well. If you do not want to use oil for dressing, you can follow the example of Dina and Dmitry, who shared their version of the preparation of this salad, and add lean mayonnaise.

https://www.youtube.com/watch? v=2FI4ozzlF-E

Vinaigrette with avocado

The ingredients

• 1 beet
• 3 tbsp vegetable oil
• 1 carrot
• 2 tbsp balsamic vinegar
• 1 avocado
• salt
• 80g nuts
• 1 tsp French mustard in grains
• chili

Preparation

1. First, rinse the carrots and beets. Then dry the vegetables, wrap them in foil and set to bake in the oven for 60-90 minutes.
   
   
   
   
2. Ready vegetables cool, peel off the peel and cut in cubes. Then gently peel off the avocado and also cut its flesh with cubes. Next, mix the ingredients in the salad, adding crushed nuts, vinegar, mustard and sunflower oil, as well as salt and black ground pepper to taste.
   
   
   
   

Yevgeny Klopotenko suggests replacing potatoes in vinaigrette with avocados. But the cook from the video recipe presented below offers not only to leave potatoes, but also to diversify the salad with sauerkraut and canned peas.

https://www.youtube.com/watch? v=ZEmn0XT5MuE

Can you tell me which cooking option you liked better?