Marinade from beets - easy to prepare and very appetizing appetizer. The peculiarity of this vegetable is that after heat treatment it retains practically all the vitamins and nutrients that are in the fresh product.
How to prepare marinade from beetroot?
Beetroot marinade can be prepared in various ways. Someone likes a dish of raw beets, and someone prefers to pre-cook the vegetable - cook or bake in the oven. For each of the methods of preparation below the recommendations are very useful.
- To make a beetroot well, it should be crushed as small as possible - grate or cut into thin slabs or plates.
- Marinade from beet will be tastier if you let it brew in the cold.
- You can serve as a garnish for meat dishes, and you can also eat it with bread.
Beetroot pickle - simple recipe
The instant beetroot marinade has a pleasant taste with barely perceptible citrus notes. Juice in this case is better to use natural freshly squeezed, rather than packaged. It is necessary to take into account the fact that raw beets are used here, and therefore in the finished form it will crunch.
Ingredients:
- raw beets - 350 g;
- vegetable oil - 50 ml;
- honey - 1 tbsp. a spoon;
- bay leaves - 3 pcs .;
- black pepper - to taste;
- lemon juice - 150 ml;
- orange juice - 100 ml;
- salt.
Preparation
- Raw beets are rubbed on the grater.
- Pour orange and lemon juice, oil, lay bay leaf, salt and honey.
- Stir well and remove marinade from fresh beet for 5 hours in the cold.
Marinade from beet as in the dining room
Beetroot marinade is like in the dining room to everyone who tried it at least once. The recipe indicates that the beetroot is pre-cooked, but you can bake it in the oven by wrapping it with foil. It is believed that the baked vegetable is more delicious, because when baked, the taste opens brighter.
Ingredients:
- beets - 500 g;
- water 350 ml;
- vinegar 6% - 150 ml;
- salt - ½ tsp;
- sugar - 5 tbsp. spoons;
- laurel leaf - 1 pc .;
- black peppercorns - 7 pcs .;
- bulb small - 1 pc.
Preparation
- The beets are cooked until ready, and then the tinder is peeled on a large grater.
- In the water put salt, sugar, bay leaf, pepper, pour vinegar, bring to a boil and turn off.
- Onions are shredded by semirings.
- In a clean container, beets and onions are laid out in layers, poured with a cooled marinade and the marinade is removed from the beet for a day in the refrigerator.
Beetroot marinade in a frying pan
Marinade from beet in a frying pan with tomato is an appetizing snack that will be a good addition to the side dishes and meat dishes. Especially the actual food becomes during fasting, when food of animal origin is banned. Instead of tomatoes, you can use tomato juice or diluted with water tomato paste.
Ingredients:
- medium-sized beets - 5 pcs .;
- a mixture of peppers, salt - to taste;
- tomato - 2 pcs .;
- garlic - 1 clove;
- onion white salad - 2 pcs .;
- vegetable oil - 3 tbsp. spoons.
Preparation
- Onion cut into cubes and passer.
- Add garlic, grated beets and crushed tomatoes.
- Podsalivayut, pepper, mix, cover and on medium heat extinguish the marinade from the beet for about 15 minutes.
Marinade from boiled beetroot
The recipe for beetroot marinade, presented below, is very simple. The most difficult and long lasting here is beet roasting. To make the vegetable cook faster, you can resort to some tricks. If the beets are not salted during cooking, it will be cooked faster. You can use this option to accelerate the process: after boiling, the vegetable is boiled for 15 minutes, then boiled water is poured and poured cold water.
Ingredients:
- beets - 1 kg;
- sugar - 1 teaspoon;
- salt - 1 teaspoon;
- vinegar - 100 ml;
- water 100 ml;
- peppercorns, cinnamon, cloves, bay leaf.
Preparation
- Boiled beets cut into strips or plates.
- For the marinade, water is boiled, salt, sugar, spices are added, vinegar is poured into it.
- Prepared beets are laid out on cans, filled with a hot marinade, closed and stored in the cold.
Marinated beetroot with garlic
Delicious beetroot marinade can be prepared with the addition of garlic. It will give the dish a special flavor and piquancy. Marinade is prepared from a raw product, and therefore it is better to grind the vegetable as small as possible, so the cooking process will be faster. Very convenient beetroot in this case grate for Korean salads.
Ingredients:
- beets - 500 g;
- wine vinegar - 4 tbsp. spoons;
- garlic - 4 cloves;
- sweet pepper - 2 peas;
- bay leaves - 2 pcs .;
- sugar - 2 tbsp. spoons;
- salt - 2 teaspoons.
Preparation
- In a saucepan pour 250 ml of water, add spices, salt and sugar, boil after boiling for 5 minutes.
- Beet is rubbed on a grater and placed in a jar, pouring in chopped garlic.
- The vinegar is poured into the marinade, the contents of the cans are poured in and the marinade is removed from the raw beet for 4-5 hours in the cold.
Marinade from beet with onions
A delicious marinade of beetroots with onions will surely please all lovers of spicy dishes. Onion is better to use white or purple salad, because it has a more delicate taste. Beets can be cooked not to the full softness, but to half-prepared, in this form the beets will perfectly match with the pickled onions .
Ingredients:
- olive oil - 2 tbsp. spoons;
- mustard with grains - 2 teaspoons;
- onion - 1 piece;
- boiled beets - 2 pcs .;
- vinegar wine - 2 tsp.
- coriander seeds - 1 teaspoon;
- salt, pepper - to taste.
Preparation
- Beets are shredded with straws, onion rings.
- Place the vegetables in a glass dish, add spices, salt, mustard, butter and mix.
- Remove marinade from boiled beets in the cold for a couple of hours.
Marinade from beet for winter - recipes
Beetroot marinade for the winter is an excellent preparation, preparation of which does not take long. The recipe indicates a large amount of granulated sugar. If you want the original product to be more acidic, the amount of sweet ingredient can be reduced, guided solely by your own taste.
Ingredients:
- beets - 3 kg;
- sugar - 1 cup;
- salt is large - 1 tbsp. a spoon;
- vinegar 9% - 150 ml;
- buds of a carnation - 3 pieces;
- bay leaves - 3 pcs.
Preparation
- Beets are cleaned, cut into several pieces, placed in a large saucepan and poured with water and boiled until cooked.
- Spread the vegetables on sterilized jars, add cloves, bay leaf.
- In a liter of beet broth add sugar, salt, vinegar and bring to a boil.
- Pour marinade contents of cans, cover with lids and 15 minutes sterilized.
- Banks are sealed, turned over and wrapped until cooled.
Beetroot marinade in a multivariate
Marinade from a beet can be hastily cooked with the help of a modern kitchen assistant - multivark. If the beets are cooked in advance, the cooking time will be shortened. When there is no tomato juice at hand, it can be replaced with ripe tomatoes ground in a blender.
Ingredients:
- onion - 1 piece;
- sugar - 2 tbsp. spoons;
- tomato juice - 100 ml;
- beet - 2 pcs .;
- refined oil - 2 tbsp. spoons;
- garlic - 6 denticles;
- salt, fennel seeds.
Preparation
- Beetroot is washed, placed in a basket, 3 cups of water are poured into a bowl.
- In the "Steam cooking" mode, prepare half an hour.
- Onion and garlic finely shred.
- When the beet is ready, water is poured from the bowl, poured in oil, put onion and garlic and cook for 20 minutes in the "Bake" mode.
- Add dill seeds, pour in tomato juice and in the same mode, cook for another 15 minutes.