Beetroot is tasty in itself, if cut into slices and pour over the sauce. More often, it is part of other dishes: side dishes, salads. Salads often require not raw beets, but already cooked. Usually it is cooked for this, but nutritionists say that this is not the best way to cook this root. Much more useful is the beets baked in the oven, as in this case, it retains the maximum of useful substances. In addition, baked beets have a richer color and taste than boiled, so the cooks in the choice of the method of preparation of this root crop agree with nutritionists, believing that it is still better to bake beets.
Cooking Features
Bake beets in the oven can be sliced or whole. Regardless of the chosen method, it does not hurt to use general recommendations that will allow you to preserve the bright color, taste and benefit of the vegetable.
- Beets bake long enough. Its cooking time in the oven varies from one to two hours, depending on the size of the root. It takes an hour and a half to prepare a medium-sized vegetable weighing about 200-250 grams. If you do not protect the beets from moisture loss, during this time it will shrink and decrease in volume by one and a half to two times, it will become less juicy in taste. Therefore, when cooking beets in the oven, it is imperative to use foil or a sleeve for baking. Some even combine for reliability both methods: the whole beet is placed in a sleeve, the sleeve itself is wrapped in foil or placed on a baking sheet covered with foil and covered with it.
- In order for the beets not to lose juice, it is necessary to choose vegetables for baking with intact skins for baking, and when washing, also try not to tear them. For the same reason, the tops and tail are not cut very shortly.
- The beetroot is also not cooling very quickly, so before you unfold the foil with it, you must wait until it reaches an acceptable temperature.
If the technology of roasting beets in the oven is entirely one, then bake it with slices or chunks, taking into account the recommendations in the recipe.
Beets, baked whole in foil
Composition:
- beets - 0, 3 kg;
- water - 10 ml.
Method of preparation:
- In warm water, use a brush to wash the beets. Cut the tops, slightly shorten the “tail”.
- Without waiting for the beets to dry, place it on a large sheet of foil “tail” up. Foil before it is better to lay down in several layers. If the roots are small, you can put several of them on one sheet of foil. Pour with a small amount of water so that after roasting the beets remain juicy.
- Lift the edges of the foil and fasten them well on top.
- Preheat the oven to 200 degrees, put a baking sheet with beets in it. Bake at the indicated temperature for 1 hour and 40 minutes. If you bake several root vegetables weighing 100 to 200 g each, then reduce the cooking time by 10-20 minutes.
Remove the beets from the oven. Wait 30 minutes until it cools a little, unfold the foil and wait another half hour. After that, the beets can be peeled and cut.
Beets, baked whole in salt
Composition:
- beets - 0, 3-0, 4 kg (2 pcs.);
- rosemary - to taste;
- salt - how much will leave.
Method of preparation:
- Wash and dry a couple of medium-sized root crops. Inspect them to make sure that they have no damage to the skin, otherwise the vegetable will become salty after baking. Pat dry with a napkin.
- Pour coarse salt into a small deep baking dish, pre-mixing it with rosemary.
- Immerse the beets in the salt, add salt so that it covers the roots completely.
- Preheat the oven to 180 degrees, place a beetroot in it. Bake for 40-50 minutes.
- Turn off the oven, but leave the form in it for another hour.
Baked whole according to this non-standard beetroot recipe is not only tasty, but also very fragrant.
Baked beets to garnish
Composition:
- beets - 1 kg;
- onions - 100 g;
- sour cream - 100 ml;
- water - 100 ml;
- butter - 50 g;
- horseradish - 40 g;
- cheese - 100 g;
- salt, pepper - to taste.
Method of preparation:
- Wash, clean, and cut raw beets into small pieces.
- Peel onions, cut into small cubes.
- Melt butter in a pan. Put the onion in it. Cook over low heat until the onions are translucent.
- Place beetroot onion, salt and pepper if desired. Cover the pan with a lid and simmer the beets for 20 minutes.
- Remove the beets from the pan, let them drain the excess liquid.
- Add sour cream and grated horseradish root to beets. Stir.
- Put the beets in a baking dish.
- Coarsely rub the cheese and sprinkle beets on it.
- Heat the oven to 180 degrees and place a beetroot in it.
- Bake for 20 minutes.
Baked beets can be served as a separate dish or used as a side dish.
Baked beets with orange sauce
Composition:
- fresh beets - 0, 5 kg;
- olive oil - 80 ml;
- orange - 0, 2 kg;
- balsamic vinegar - 40 ml;
- lemon - 0, 25 fruits;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the beets, peel, cut into round slices about two centimeters thick. If the roots are large, then you can cut it not into round slices, but smaller ones, cutting each vegetable into 4 parts first.
- Fold in a bowl, drizzle with olive oil, salt, pepper and mix.
- Put the slices on a baking sheet or in a heat-resistant form.
- Preheat oven to 220 degrees. Place a baking sheet with beets in it for 40 minutes. In the process of baking, periodically remove the pan and turn the beet slices.
- Wash fruit. Squeeze the juice from a whole orange and a quarter of a lemon, mix.
- In a juice of citrus, add half a teaspoon of salt, a pinch of black pepper. Stir.
- As soon as you take the ready beets out of the oven, pour it into the resulting dressing. Stir gently and arrange into plates. Let stand for 20 minutes and serve.
Baked beets with orange sauce can be served not only warm, but also cold. This unusual salad is very useful. In addition, it has a pleasant taste.
Beets, baked in the oven, retains most of the useful elements. Moreover, with this method of cooking, it turns out very tasty and appetizing.
