In Russia, beet took roots in the X century. From it not only cooked tasty dishes, but also used in the medical purposes – as diuretic and resolvent. And it is already difficult to present our ethnic cuisine without botvinya, borsch or vinaigrette. Also there is still a set of dishes from beet, time for which preparation the minimum, and pleasure for all family huge leaves.
It is required to you
- Crude beet salad:
- 1 large young beet;
- 1 apple;
- 1 bulb;
- horse-radish;
- caraway seeds;
- parsley
- basil;
- salt;
- olive oil for gas station.
- Beet prunes and cognac salad:
- 1 large beet (crude or boiled);
- 1 bulb;
- 30 гр. prunes;
- 30-50 гр. walnut kernels;
- parsley
- basil or mint;
- salt;
- olive oil for gas station;
- 1 tablespoons of cognac.
Instruction
1. Boil quickly beet Wash and place root crops in a pan. Fill in with water that it covered beet on 7-8 cm. Put a pan on the biggest fire, without covering. In 15 minutes of boiling remove from a plate and place a baking plate cold water. In 5-10 minutes, beet is completely ready.
2. Bake beet in the microwave the Washed-up beet put in glasswares for preparation in microwave ovens. Close a cover. Prepare at the maximum power of 15-17 minutes. Later place beet under a stream of cold water.
3. Bake in an oven Warm an oven to 200 degrees of C. Inwrap each root crop in a separate piece of a foil. Place on a baking tray and put it in an oven for 20 minutes.
4. Carefully wash up crude beet salad and clean large beet. If there is an opportunity, use a young root crop. Grate it. Peel big apple of a sour grade. Rub on a small grater. Cut small onions. Crush horse-radish to a kasheobrazny state. Mix all ingredients, add caraway seeds, lemon juice and small chopped greens. Fill salad with olive oil and salt to taste.
5. Beet prunes and cognac salad Grate the peeled beet on a small grater. Crush walnut kernels. Small cut prunes. Chop greens. Connect everything. Add several drops of cognac and fill with olive oil. Carefully mix everything.