Grated baked beets. Beet secrets or how to bake sweets correctly

Beets are a very healthy root vegetable from which you can prepare a lot of delicious dishes. But not everyone likes its taste and prefers to exclude it from their diet altogether. To prevent this from happening, and to allow a person to get all the necessary vitamins and microelements from beets, this vegetable can be baked in the oven rather than boiled. Why? This will be discussed below.

Why are baked beets better than boiled ones?

Most recipes that include this juicy root vegetable begin with the words “boil the beets.” In fact, boiled beets don't taste that good, so most people immediately discard the idea of cooking such dishes.

But there is one simple secret on how to make a dish much tastier without making any effort and without adding other ingredients: beets can be baked in the oven rather than boiled. It is when baked that it not only retains its beneficial properties, but also acquires a richer and sweeter taste.

Baked beets will be an excellent addition to such familiar dishes as borscht, herring under a fur coat or vinaigrette. Thanks to its rich sweet taste, any ordinary food will become much more appetizing. Among other things, there are a number of other advantages:

When baked, beets retain not only their taste, but also all vitamins and other beneficial substances (they evaporate during cooking);
Baked beet remains the same rich burgundy color as when fresh;
The vegetable will not burn, as often happens when cooking when the water evaporates;
This method of cooking is much cleaner, and the housewife does not have to clean up the kitchen after everything.

How long does it take to roast beets? This is a fairly common question from cooks who have little experience. Now just remember! In order to bake this vegetable, it will take different times, because everything will depend on the size of the root vegetable. For example, the maximum cooking time will take up to 2 hours, provided the temperature is at least 200°.

How to bake whole beets in the oven in foil

Step-by-step preparation:

How to bake a large root vegetable in a sleeve

You can bake this vegetable in various ways, including using a sleeve:

The approximate cooking time is from 1.5 hours to 2 hours. The calorie content of such a product will not exceed 44 kcal per 100 g.

Step by step recipe:

First of all, you need to turn on the oven and preheat it to 200°;
Now you can take care of the beets, which need to be washed very well; you can even use a brush or sponge in this task in order to wash off all the dirt and sand from it;
Wet root vegetables are placed in a baking sleeve; if necessary, they can be lightly salted or peppered, after which the sleeve is tightly tied on both sides;
Line a baking sheet or large baking dish with two layers of foil, place the sleeve with beets on it, then cover it with two more layers of foil;
Place the baking sheet in the preheated oven for 1.5 hours, then remove the vegetables and check for doneness using a thin wooden stick (or a knife and fork);
After the beets are ready, they need to be removed from the oven and allowed to cool right in the sleeve, after which they can be eaten or used in other dishes.

How to properly bake beets in salt on a baking sheet

One of the unusual ways to bake beets and get a delicious product is to cook them in salt.

This dish takes about 1 hour 40 minutes to prepare, and its calorie content will be very low - only 19 kcal per 100 grams.

How to bake:

The first thing you need to do is wash the beets very thoroughly from all pieces of dirt, after which you need to dry them well (wet beets will not work in this recipe);
Chop the rosemary sprigs into medium pieces;
Pour sea salt into a large bowl and mix it with chopped rosemary;
Sprinkle some of the salt and seasoning mixture into the bottom of the prepared baking dish;
Place clean and dried beets in a mold, sprinkle the remaining salt and rosemary on top (the vegetables should completely “drown” in the salt);
Preheat the oven to 180°;
After the specified time has passed, the beets can be removed from the oven and carefully dug out of the salt;
The vegetables are laid out on a plate, the top is cut off, and a piece of butter is placed in its place.

How to bake vegetables for vinaigrette, borscht and other dishes

Oven-baked vegetables are not only the key to a tasty dish, but also to a healthy diet in general. But in order for the vegetables for such dishes to actually be useful, you need to be able to eat them correctly. There are a number of mandatory rules:

Both carrots and beets should be baked with their skins on, meaning there is no need to peel the vegetables;
Before putting food in the oven, it is necessary to wash it very thoroughly;
For baking, it is advisable to select products of the same size (or at least approximately the same). Thanks to this condition, the vegetables will cook almost simultaneously;
In order to check the readiness of vegetables, it is advisable to use a thin and sharp object made of wood, for example, a toothpick;
To prevent vegetables from losing their juiciness, they must be cooked in deep baking dishes, in a sleeve or foil.

What can you cook

You can prepare various dishes from baked beets, for example, healthy and satisfying salads. Let's look at their recipes.

Dish No. 1 – Salad with garlic

The preparation time for the salad will take only 15 minutes, however, baking the vegetable will take about 1.5 hours. The calorie content of such lard will be about 120 kcal per 100 grams.

Preparation step by step:

Bake the beets in the oven;
Meanwhile, grind the nuts using a blender;
Pass the garlic through a press;
Grate the finished beets on a medium grater, mix them with nuts and garlic, add mayonnaise and serve.

Dish No. 2 – Salad with goat cheese and asparagus

Salad preparation time is 20 minutes maximum. Roasting time for vegetables is 1.5 hours. Calorie content per 100 grams of dish is 169 kcal.

Step by step recipe:

Bake root vegetables in ovens in any convenient way;
Meanwhile, cut the onion into medium-sized half rings;
Also cut the asparagus and cherry tomatoes into small pieces;
Fry the onions, tomatoes and asparagus a little in olive oil;
Reduce heat to low, pour balsamic vinegar into the pan, cover with a lid and simmer the vegetables for about 6 minutes;
Cut the finished beets into small cubes;
Crumble goat cheese;
Mix all ingredients in a deep bowl, add salt and pepper, add Provençal herbs and serve.

Beets do not need to be peeled before baking. Also, you should not cut off the tail from it, otherwise all the juice will evaporate from it, and then the vegetable will no longer be so juicy and tasty.

If a baked root vegetable is needed to prepare any dish, then you should remember that when baked it will lose up to 1/3 of its weight. This must be taken into account when calculating the amount of ingredients per dish.

Of all the ways to prepare beets, baking is considered the best, allowing you to preserve all the healing properties of this vegetable. Many dishes include healthy baked beets. The baking recipes that we offer you will help preserve not only all the important components, but also the rich aroma, bright taste and color.

Beets baked on the grill

This is the easiest and fastest way to cook vegetables in the oven.

We choose high-quality beets that are not damaged by rot.
We wash the vegetables under warm running water, and you can use a brush.
Do not cut the root under any circumstances.
Dry the vegetables with a towel or napkin.
Heat the oven to 150-160 degrees.
Place the root vegetable on a wire rack on the middle shelf and bake for about 50 minutes.

You can bake the peeled root vegetable, but in terms of nutritional value it will be significantly inferior to the one cooked in the peel.
Of all the baked beet recipes, this one requires the least of your time and is the most convenient. The root vegetable has a pronounced baked taste and aroma.

Beets baked in foil

You can cook both peeled and peeled vegetables in foil. The peeled one can be cut into small pieces, which significantly reduces the cooking time. Baked beets, recipes for which include the use of foil, retain more nutrients.

We thoroughly wash the root vegetables under running water, removing lumps of dirt and earth.
Place on foil.
Salt, pepper, sprinkle with vegetable oil, you can use olive oil.
Wrap the foil tightly.
Heat the oven to a temperature of 200 degrees.
Place the root vegetables in foil on a baking sheet and bake for an hour.
Cool and peel them.

Use roasted beets in your favorite appetizer and salad recipes.

Beetroot baked in a sleeve

We place the washed, prepared beets in a baking sleeve, free it from air and bandage it.
Heat the oven to a temperature of 170-180 degrees.
Place the sleeve with beets on a baking sheet.
Place the baking sheet in the preheated oven on the middle shelf and bake for 35 minutes.
You can check the readiness of the beets using a thin wooden stick or toothpick.
Remove the prepared vegetables from the oven and leave to cool.
We use cooled and peeled baked beets in recipes for other dishes.

Beets baked in the microwave

This option for preparing beets is one of the fastest and easiest.

We pierce the well-washed beets with a fork and place them in a special glass bowl for the microwave.
Place in the microwave and bake for 10 minutes at 800 W.
Turn the root vegetable over and put it back for another 10 minutes.

Baking is the most natural and natural way of preparing any food, allowing you to preserve the maximum amount of nutrients in them. After all, everyone knows that cooking destroys almost all vitamins.

Baked beets in the oven, unlike boiled ones, turn out much sweeter, tastier, richer and more aromatic. You can prepare many different dishes from it, which include regular beets. Let's find out recipes for beets baked in the oven.

Beetroot recipe in the oven

Ingredients:

beets – 1 pc.

Preparation

Let's figure out how to bake beets in the oven. Wash the beets thoroughly with a brush to remove soil and dirt and wrap them well in foil. Then we put the vegetable on the grill and put it in the heated oven to bake. We cook the beets for about an hour and a half, and then turn off the stove and let the root vegetable cool right in it. Then carefully remove the vegetable from the foil, peel and cut into small slices. Serve the baked beets on a plate, drizzle with a little butter and sprinkle with chopped green onions if desired.

Well, we’ve looked at how to properly bake beets in the oven, and now let’s find out what dishes can be prepared from this vegetable.

Salad with baked beets

Ingredients:

goat cheese – 5 teaspoons;
beets – 1 pc.;
pine nuts – 2 tbsp. spoons;
olive oil – 1 tbsp. spoon;
spices - to taste.

Preparation

Let's consider another option on how to cook beets in the oven. So, we wash the root vegetable, wipe it dry with a towel, sprinkle with salt, pepper, pour in olive oil, wrap the beets in foil and bake at 180 degrees in the oven for 15-20 minutes. Then cool the vegetable, separate it from the foil, peel it and cut it into small segments. Using a teaspoon, spread a little onto the beet slices, sprinkle with pine nuts and serve the finished salad on the table.

Beet salad with bacon

Ingredients:

beets – 6 pcs.;
vegetable oil – 50 ml;
apple cider vinegar – 2 tbsp. spoons;
dry mustard seeds – 1 tbsp. spoon;
sugar - a pinch;
green onions;
raw smoked bacon – 150 g.

Preparation

We wash the beets, wrap each one in foil and bake in a preheated oven for about an hour at 200 degrees. Then we clean it, cut it into 4 parts and chop it into thin pieces. Prepare a sauce from oil, salt, mustard, vinegar and sugar, stir it well. We water our beets with it and put it in a sealed container in the refrigerator for about 1 hour. Periodically lightly shake the container with beets.

During this time, cut the bacon into pieces and fry it without adding oil until crispy. Before serving, sprinkle the beets with chopped green onions and bacon.

Oven-baked beetroot borscht

Ingredients:

green onion – 1 bunch;
onion – 1 pc.;
beets – 5 pcs.;
celery stalk – 3 pcs.;
lemon juice -2 teaspoons;
sour cream – 100 ml;
fresh dill – 1 bunch;
spices - to taste.

Preparation

Peel, rinse and finely chop the celery stalks, the white part of the onion and the onion. Pour the vegetables with a liter of cold water, add allspice, bring to a boil and cook for about 55 minutes over low heat. We wash the beets well, peel them and cut them into thin slices. Place them on a baking sheet and sprinkle with ground black pepper and salt. Bake for 25-30 minutes until the root vegetable becomes soft. Chop the finished beets into strips. Wash the bunch of dill, dry it and finely chop it. Now add dill, salt and ground pepper to taste to the prepared broth. Then add the beets, bring to a boil and remove from heat. Our amazing one is ready!

The quality of nutrition largely depends on how we process food before eating it. The taste of vinaigrette, “shuba” and numerous salads can be improved if you bake the beets in the oven - in foil or a sleeve, preserving their natural color and aroma. Root vegetables boiled in water become watery and release their beneficial substances into the broth, and the pan is not easy to wash after boiling.

Beets baked in the oven are much tastier than boiled ones, and much more nutrients are retained. Baking, rather than boiling, makes its taste and color more rich and natural, and in combination with other vegetables it only emphasizes the gastronomic properties of each component.

Baked root vegetables can be used for more than just salads. Their cuttings can be used in borscht and beet soup, as well as as a side dish for meat or mushrooms. Very nutritious and appetizing!

Baked beets are prepared in the oven easily and quickly - no longer than in water! You can bake your favorite root vegetable in several ways: on a baking sheet (or in a baking dish), in foil or in a sleeve. Let's take a closer look at baked beet recipes and find out how much time we need to prepare a juicy and healthy vegetable!

Bake on a baking sheet

On a baking sheet, food loses more volume than in foil or a sleeve, although on an open baking sheet it acquires a wonderful aroma!

Before baking, carefully clean the root vegetables with a brush or sponge. We do not cut off the tails and leaf rosettes! Line the bottom of the baking sheet (or mold) with (preferably) oiled baking paper or foil. Place the vegetables on a baking sheet (or at the bottom of the mold) and place in the oven, heated to 190˚.

How long to bake depends on the size and shelf life of the beets.

Medium-sized root vegetables are baked for approximately 50 minutes.
Fruit recently harvested from the garden prepares faster than fruit that has lain in the basement for several months.

* Cook's Advice
To preserve the juiciness of baked vegetables, ensure high humidity inside the chamber! To do this, just place a frying pan with water on the bottom of the oven.

In foil

Beets baked in foil minimally lose moisture and retain their volume, natural color and aroma. In addition, you will not need to wash the baking sheet, and the foil can be reused for baking vegetables. The advantages are obvious!

To properly bake beets in foil, wash them thoroughly with a sponge, without cutting off the stems and rosettes, let them dry and coat their skins with sunflower or olive oil (you can do it without oil!).

Wrap small and medium-sized beets in one piece of foil, and large ones - each separately. Pinch the edges tightly to lock in moisture and bake in the oven for about an hour. Oven temperature – no more than 180˚. Cooking time, again, depends on the size and freshness of the product.

After 40 minutes of baking, remove the vegetables from the oven and check the readiness with a match. If you are satisfied with their softness, let the root vegetables cool and peel them for further use.

If they are too hard, wrap them in foil and return them to the oven.

Up your sleeve

You can cook beets in the oven in a sleeve.

The technology is the same as with foil, only in the sleeve the root vegetable is baked faster - 35-40 minutes, provided the sleeve is tightly tied and the temperature inside the oven is 190˚.

Simple roasted beet salad

In theory, beets are a versatile vegetable for side dishes. It is so delicious that it does not require any additions! All you have to do is bake it in the oven, peel it, cut it into slices, pour some butter over it and the whole recipe is complete! This dish is not only easily absorbed by the body, but also replenishes it with nutrients.

But if you want to “create” with these root vegetables, then take our recipes as basic ones and process them into your own dishes! Go for it!

You can immediately prepare a light vitamin salad from baked beets. Peel and grate the vegetable - on the side with large holes or cut into pieces of arbitrary shape.

Prepare salad dressing: 1 tbsp. combine olive (or any other vegetable oil) with 1 tbsp. fresh lemon juice and 1 tsp. grated ginger root.

If desired, squeeze 1-2 cloves of garlic into the dressing.

Pour the dressing over the beet mixture and stir. Transfer to a serving salad bowl, sprinkle with pepper to taste and enjoy the vitamin dish!

Baked beet salad with cheese

This is a very popular salad, and goat's milk cheese is best (you can use the popular feta). Baked beets give this salad a sweetness, which, combined with dressing and cheese, makes the taste of the salad contrasting and original.

How to cook

We bake two medium-sized fruits in foil. Baking time is approximately 45 minutes. Dip the finished root vegetables into cold water until they cool and clean them. Cut into slices of any shape.
Wash 250 g of lettuce leaves and dry on a towel. We tear with our hands.
Break 100 g of feta cheese into pieces comparable to the size of the beetroot slices.
Fry half a glass of walnut kernels in a dry frying pan and chop until coarse crumbs.
Cover the bottom of a flat dish with prepared lettuce leaves, place sliced beets on them, sprinkle with cheese, nuts and whole fresh basil leaves.
Prepare the salad dressing: put finely chopped garlic (1-2 cloves), salt and ground pepper (on the tip of a knife), 2 tbsp. fresh lemon juice and 3 tbsp. unrefined olive oil. Close the jar tightly with a lid and shake until a stable emulsion is obtained.
Pour dressing over the prepared salad mix. Serve without delay!

Stuffed beets with cheese

This magnificent dish is worthy not only of a family dinner, but also of a festive feast! Try it and see for yourself!

Ingredients

Medium-sized beets – 3 pcs.;
Any mushrooms – 200 g;
Salt – 2 pinches;
Hard cheese – 150 g;
Onion – 1 pc.;
Sunflower oil – 1 tsp;
Cream 20% fat - 3 tbsp;
Finely chopped parsley – 2 tbsp;
Ground black pepper - on the tip of a knife.

Preparation

Bake root vegetables in any way until almost done. Cool and clean. We cut each root vegetable along the fibers, select the middle part with a spoon, forming a cavity. To ensure the stability of the halves at the bottom of the mold, we cut off their rounded part.
Prepare the mushrooms: rinse them under running water, cut off the damaged areas, cut into equal pieces and boil. We discard in a colander.
Cut the onion into rings and fry in a small amount of oil until the characteristic aroma of fried onions is achieved.
We pass the cores of beet halves, mushrooms and onions through a meat grinder. Add a little salt, season with pepper, mix and get the filling. We fill the beet preparations with it, forming small slides.
Place the stuffed halves in a mold, pour cream over the filling and sprinkle with cheese shavings. Bake in a very hot oven (230-250˚) for 20 minutes.
Serve the dish, sprinkling each serving with finely chopped parsley.

Very tasty and creative!

There are a great many recipes for baked beets. Any vegetable dishes can be supplemented with this healthy vegetable, which it is advisable to pre-bake in the oven so as not to increase the cooking time of the remaining components. In addition, a vegetable prepared in this way can be successfully used to decorate dishes - any design elements can be cut out of large root vegetables.

Beets are a healthy and very tasty product, for the preparation of which various methods are used. One of the most delicious options is baking, with which the product turns out tender, sweet, very tasty, completely retaining its beneficial properties. Before baking beets in the oven, you need to properly prepare the vegetable and choose exactly how it will be cooked: in foil, whole or with other products.

Preparing beets

For preparation you will need the following ingredients:

beets - 3 medium-sized tubers (golden and red beets are suitable, but in any case their color should be rich);
olive oil – a full tablespoon (15 milliliters);
pepper, salt - added to taste.

In addition, for cooking you need to take:

vegetable peeling brush;
kitchen paper towels;
cutting board;
sharp knife for peeling and cutting vegetables;
cooking fork;
baking foil;
containers with airtight lids for storing the finished product.

It is best to bake beets in the oven, this way they retain all their beneficial properties and acquire a delicate characteristic taste.

Before baking beets in the oven in foil, you need to properly prepare the ingredients. Vegetables should be washed under running water and the surface should be cleaned using a brush to remove all traces of dirt. Place the clean product on a paper towel to thoroughly dry the surface. Then you need to cut off the leaves, remove part of the root system located below, and the stem, if there is one. But when pruning, it is best to leave about 2.5 cm from the stem to facilitate further processing. For some recipes, you can also leave the leaves, cutting off only the tail. This is usually required when baking entirely in foil. If the product will be prepared in slices, then all excess must be carefully cut off.

If the beets are very large, then it is recommended to cut them into two parts so that the finished product is more tender and soft. For this reason, it is better to immediately take small-sized vegetables, for example, replace three medium ones with six small ones. The cooking time will be reduced and the taste will be better.

Roasting beets

The oven must be preheated to 200-204 degrees, carefully cover a large baking sheet with foil. It is most convenient to use a deep baking sheet with high sides to prevent beet juice and oil from leaking out during baking. The foil should be non-stick, which will prevent the product from sticking during cooking. Regular baking foil may not be suitable, and this point should be taken into account at the preparation stage.

You should also take into account that the baking temperature can be different: in some cases, heating is used up to 177 degrees, in others - at 232 degrees. Typically, higher temperatures are needed for larger vegetables, which require slightly different conditions and more time.

When setting a high temperature, you must ensure that the vegetables do not burn throughout the cooking time; with lower heat, this probability is reduced, but it is still recommended to monitor the process.

The cooked beets must be carefully laid out on a baking sheet, leaving space between individual slices or whole vegetables. This distance should be approximately 5 cm, but it all depends on the size of the tubers. The presence of such a gap makes the product taste better, in addition, it will be more convenient to wrap the beets in foil for further cooking.

Drizzle the vegetables with a small amount of olive oil (you can use any refined vegetable oil, but olive oil will give the finished dish a very pleasant taste and aroma). Using your hands, gently rub the oil into the surface of the beets; if desired, you can add a small amount of pepper or salt, which will improve the taste of the finished dish. Salt promotes the release of juice, that is, the product will be more juicy, and pepper will add an interesting piquancy to the taste. The total amount of seasonings can be anything, but it is better to start with a minimum amount of them - ¼ teaspoon of salt and 1/8 teaspoon of ground pepper.

Next, the product must be carefully wrapped in foil, pressing its surface with your hands to retain the heat between individual slices. If large vegetables are used for cooking, it is best to wrap each of them separately, as this will improve baking and make the beets soft and aromatic. For very large tubers, cutting them into smaller pieces is recommended. In any case, the aluminum foil should be wrapped very tightly: no exposed areas should be left, as in this case the product may burn or become too hard, and this will negatively affect the overall quality of the dish.

How to bake whole beets in the oven if the sizes of the tubers are different? Medium and small vegetables can be mixed together and covered with foil; large and small tubers must be divided or large ones cut into small slices.

The total cooking time is 50-60 minutes; checking readiness is very simple: you need to pierce the vegetables in separate places with a long two-pronged fork. The finished beets will be very soft and can be removed from the oven. If the fork does not slide well, this indicates that the dish is not ready yet, even if more than an hour has passed.

To prevent the beets from burning, it is recommended to check their readiness every 20 minutes. If the product is not ready, but a burnt crust appears on the surface, each part should be poured with a tablespoon of water before further baking. For very large vegetables, it may take about 2 hours, but it is better to check readiness every 15 minutes, carefully watching to ensure that the surface of the vegetables does not burn, since it is not recommended to reduce the temperature too much.

Proper serving to the table

After baking, the product is removed from the oven and the foil is unrolled. Allow the beets to cool completely before you can continue cooking them before serving. It's best to wait until it's completely cold.

We must remember that red beets leave bright stains on your hands, which are very difficult to wash off the first time. Therefore, when cooking, you should use kitchen gloves, which protect the skin of your hands from stains and make the process of preparing any dish easier.

Remove the skin from the cooled beets using a towel. The procedure is very simple - hold the tuber with one hand, with the other you apply light pressure to the surface with a paper towel, which allows you to quickly remove the skin without damaging the product or turning it into mush. If you have a small knife for peeling vegetables, you can use it to carefully cut off any excess.

Attention: if the skin is difficult to remove, it means that the vegetables are not ready yet and should be left in the oven for another 15-20 minutes.

The next step is serving the finished dish. In this case, you can use various methods. Beets can be cut into thin slices with a slight thickness. This allows you to use vegetables not only as a main dish, but also as a side dish with other products. A good addition to vegetables would be goat cheese, the taste of which harmoniously combines with the delicate, sweet taste of beets. Other foods that go well with beets include fresh green salad, chopped mint leaves, pine nuts, peeled orange slices, and fresh strawberries. Baked beets can be used for sandwiches and as part of vegetable salads - in all cases, the product is cut in accordance with exactly how it will be consumed.

You can store the baked product in an airtight container for a week, but no more. For this reason, it is recommended to cook not a very large amount of product at a time. It is best to count on 4-7 days. When using red beets for storage, it is preferable to use glass containers, since plastic containers may leave permanent red stains.

It is advisable to use an apron and gloves while cooking, as the juice splashes a lot and can ruin your clothes. It is recommended to wash all dishes immediately to avoid permanent stains. During preparation, a cutting board with a smooth, non-absorbent surface is used, and glass is the best option. It is very difficult, and often simply impossible, to wash off vegetable juice from wooden and light plastic boards.