Traditionally beet on our table is usually used as a component in various salads or first courses. It both vinaigrette, and a herring under a fur coat, and borsch, and beetroot soup. But there are still ways of preparation of beet which meet quite seldom - it is roasting or steam boiling. Though, in comparison with all classical ways of cooking, these ways are the most useful. Because during the roasting and preparation on couple of loss of nutritive matters are minimum, and the taste of vegetable very well remains. And nutrients and valuable minerals beet simply if it is possible so to speak, "is crowded": it contains vitamin C, beta carotene (vitamin A), cellulose, iron, magnesium, phosphorus, copper, potassium, folic acid. Useful properties of beet use at treatment and prevention of a set of diseases, such as diseases of an alimentary system, liver, stroke, cataract, asthma.
It is required to you
- 4 small beets
- 2 carrots
- 1 bulb
- 2 eggs
- 50 g of cheese
- parsley
- sour cream 100g
- 1-2 tablespoons of bread crumbs
- desi
- vegetable oil
- salt
- spices – to taste. The double boiler or the device for steam boiling in a pan.
Instruction
1. Carefully wash up beet. Without cleaning from a thin skin, steam it. Peel boiled beet. Remove with a teaspoon the middle of pulp that "small basket" from beet turned out.
2. Grate carrots on a small grater, fry on vegetable oil. Separately fry small cut onions. Peel hard-boiled eggs, small cut. Small cut parsley. Mix carrots, onions, eggs, parsley in separate ware – it will be forcemeat.
3. Fill the prepared small baskets from beet with carrot forcemeat. Strew each beet with crackers and polished cheese.
4. Bake on average fire in an oven of 10-15 minutes. Give with sour cream.