Beetroot sauce recipe. Creamy sauce with beets. Salad with quinoa and beets

Many people have a very ambiguous attitude towards beets. We are used to seeing it in borscht, beet soup or salad, but not in a dressing for hot dishes and snacks. However, this healthy and very colorful root vegetable makes wonderful sauces with the addition of all sorts of additional ingredients. The recipe is classic: beetroot sauce is prepared with the addition of ginger and garlic. Thanks to these seasonings, its taste is at the same time fresh, tender and piquant. At the same time, the sauce is distinguished not only by its amazing taste, but also by its original appearance. Making a dressing recipe at home is quick and easy; all you need is a blender and a set of relatively simple ingredients.

You will need:

• Beetroot – 2 medium root vegetables
• Cream 20% – 100 ml
• Milk – 150 ml
• Ginger root, fresh – 2 cm piece
• Garlic – 4 cloves
• Vegetable oil – 1 tablespoon
• Thyme, dried - to taste
• Ground black pepper - to taste
• Salt - to taste

Number of servings – 4

Cooking time – 40 minutes

Miracle root vegetable

We have known about the benefits of beets since childhood. And although few people had a great love for this vegetable back then, with age beets begin to be valued much more. It contains a whole list of useful substances: B vitamins, vitamin P, folic acid, potassium, magnesium, iodine and a lot of healthy fiber. Beet fiber contains various amino acids involved in various processes in the body. The advantage of the root vegetable is that even when boiled (and this is the method of heat treatment that the recipe prescribes), the beneficial properties are not lost.

The taste of boiled beets in combination with delicate cream is extraordinary. But to achieve this effect, it is important to purchase a quality product. Do not be afraid of the high percentage of fat content on a package of cream - the fatter it is, the better. By the way, any dairy products with a high fat content are much healthier for the body than low-fat ones. The recipe recommends using cream with a fat content of 20% or higher. They will not only enhance the taste of the sauce, but will also allow you to achieve a light and thick consistency.

1. The beets must be thoroughly washed in water and boiled until fully cooked. Then the root vegetable is cooled, peeled, cut into several pieces and sent to a blender. Ginger root and garlic are also peeled and placed in a container with beets. Now you need to thoroughly grind the vegetables to a homogeneous thick puree.
2. Vegetable oil is poured onto a saucepan and heated well. Dried thyme is poured into it (if you have fresh herbs on hand, even better). The seasoning needs to be heated a little in oil so that it becomes more aromatic, after which first heated cream is poured into the container, and then the same heated milk. The mixture is stirred and heated until it boils.
3. When the milk base approaches the boiling point, you need to reduce the heat on the stove and put the beet puree into the saucepan. The mass is carefully and thoroughly stirred, after which it simmers until thickened. Shortly before the end of cooking, add salt and black pepper to the beetroot sauce.

A beetroot gravy recipe often offers a different way to prepare vegetables. To do this, preheat the oven to 200°C; The beets must be washed, peeled and cut in half. Ginger and garlic are peeled and the whole thing is wrapped in foil after first sprinkling with vegetable oil. Vegetables are placed on a baking sheet and baked in the oven for 1–1.5 hours. This option is more successful in terms of preserving all the valuable nutritional properties of the product, but it is only suitable if the housewife has enough time.

Innings

The beauty of beetroot sauce is that it can be served with almost any dish. Its simple, but at the same time deep and pleasant taste with a light spicy aroma is combined with a wide variety of products. Like most dairy sauces, beetroot sauce is not recommended to be stored for longer than a day.

1. The most traditional way to serve sauce is with meat. Pork, beef and lamb go well with the dressing. The same goes for chicken, duck and other poultry dishes.
2. Fish dishes are also good sauce companions. It can be either baked fish or steamed or battered.
3. Vegetable stews, slices and light snacks made from fresh vegetables with beetroot sauce will become even tastier.

A simple recipe for one of the classic vegetable sauces with a creamy base will immediately appear on the list of favorite delicacies, and thanks to its pleasant taste and bright color, it will easily fit into the children's menu!

Bon appetit!

In contact with

Calories: Not specified
Cooking time: Not indicated

Oh, these! There are so many varieties of them, you can’t even list them all on your fingers. And each of them, in its own way, is delicious and unique, unlike any other.

The beetroot sauce for this recipe is a very unusual sauce in taste. It is most often served with meat, fish, or simply as a sauce for main side dishes. A side dish can be both regular and.

In addition to the delicious and exquisite taste, beetroot sauce also has health benefits. The reason for its usefulness is probably clear to everyone. In this sauce, the main ingredient is beets. And beets contain so many vitamins and microelements that are beneficial for the human body that it is very difficult to even list them all.

Another advantage of this sauce is that it is quite easy to prepare, and most importantly - quickly. Most often it takes me about ten minutes to prepare it. However, I always boil the beets the day before.
So, the necessary ingredients:
- 1 large beet,
- 1 pickled cucumber,
- half an onion,
- horseradish,
- 100 grams of sour cream,
- 100 grams of mayonnaise, parsley for decoration.

Recipe with photos step by step:

First of all, grate the pickled cucumber on the finest grater. Or, alternatively, grind it in a blender. Strain excess juice, if any, through a sieve.




We also chop half the onion very finely.




If you have not boiled the beets in advance, then put them in a saucepan, add water, salt and cook over moderate heat. Cooking time - 1 hour. You can not cook the beets, but bake them in the oven.
Peel the finished beets and grate them.




Then in a deep bowl combine cucumbers, onions and sour cream with mayonnaise.






Add grated or purchased already chopped horseradish.




Then add the beets.




Mix the whole mass very well. I also added a little parsley to the sauce.
The sauce is ready! Surprise your guests!

Great sauce. This version of the sauce is more delicate than the classic recipe, it has a more subtle taste and aroma.
The sauce is homogeneous, smooth, creamy. The specific aroma of beets is very weak, but it combines interestingly with the aroma of garlic. The taste is sourish-salty.
This sauce is good both for dressing pasta and as a spread for a sandwich.

COMPOUND

1 small boiled beet (~150g), 1 small clove of garlic (4g), 15g almonds (15 kernels) or sunflower seeds, 2 tbsp vegetable oil (35g), 2 teaspoons lemon juice (10g), 80g water, 50g cheese, 1/5 teaspoon salt, pepper

Grind almonds or peeled sunflower seeds in a coffee grinder.

Peel the beets and cut into pieces.

Pour vegetable oil and lemon juice into a blender bowl. Place a clove of garlic and sprinkle ground almonds.
Beat until the garlic is completely chopped.

Place the beets in a blender, pour in water, add salt and pepper. Beat until smooth.
You should get a mass of thick sour cream.

Grate hard cheese on a fine grater.

Transfer the beet mass from the blender into a bowl and stir in the cheese.

The sauce can be stored for 1~2 weeks in the refrigerator in a container with a lid.

step by step recipe with photos

A bright beetroot sauce with a pronounced garlic aroma is a universal addition to boiled crumbly porridge, sizzling chops or golden pieces of fried fish. Thanks to its amazing color, it can decorate the dinner table in the form of snack sandwiches based on spicy crackers or crispy crackers.

Baked beets retain their juice in full. The delicate fermented milk base, harmoniously combined with beetroot bitterness, creates a unique bouquet of vitamin sauce, overlooked by housewives. It is not intended for long-term storage and is only served chilled.

Ingredients

• beets 2 pcs. (medium size)
• onion 1 pc.
• garlic 1-3 pcs.
• classic yogurt 150 ml
• ground black pepper
• vegetable oil for frying

Preparation

1. Wash the beets and be sure to dry them. Pack in foil and bake in the oven at 180 degrees for 40-60 minutes. Beets can also be boiled on the stove or in a slow cooker, or steamed.

2. Peel and rinse the onion. Cut into small half rings. Peel the garlic. Grind using a garlic press or grate on a fine grater.

3. Place the frying pan on the stove, add a spoon or two of vegetable oil and let it heat up well. Add chopped onion and fry over moderate heat until half cooked, 5-7 minutes. Stir occasionally and add vegetable oil if necessary. After frying, cool the onion to room temperature.

4. Remove the baked beets from the oven, remove the foil and cool. To speed up the cooling process, the vegetable can be immersed in cold water. Then remove the peel, cut into small pieces and place in a separate deep container.

5. Add fried onions and chopped garlic to the beets. Blend with an immersion blender until a puree forms.

6. Add classic yogurt, ground black pepper, a pinch of salt and other spices and herbs to taste to the beet mixture. Mix thoroughly or beat with a blender. You can use yoghurts with spices.

7. Beetroot sauce is ready. It goes perfectly with meat and fish dishes or just on a slice of bread.

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