Stewed beets like in kindergarten

Stewed beets with pickles, garnish

This dish can be served hot as a side dish, and when cold it tastes like a pickled salad. Very tasty with baked meat, meatballs or boiled potatoes. It takes very little time to prepare.

Ingredients:

3 medium beets;
2 salted or pickled cucumbers;
1 onion;
90 ml cucumber pickle;
1 clove of garlic;
ground black pepper - to taste;
2 tbsp. l. vegetable oil;
greens - to taste.

Cooking process:

Cut the onion into half rings. Fry in a non-stick frying pan in a small amount of sunflower oil until soft, 1-2 minutes.
Grate the beets using a Korean carrot grater. Place in a frying pan and simmer over medium heat until almost done.
When the beets are almost ready, add the cucumbers cut into strips and half a glass of brine. Simmer under closed lid until done.
At the end, add a clove of garlic through a press and ground pepper. No additional salt is needed. Stir and fry over low heat for another 1-2 minutes.
Before serving, sprinkle with any fresh herbs.

Beets stewed with vegetables – hot vinaigrette

Many people know this recipe as a vegetable stew, but there is one little secret in it that gives the dish a special taste. Try it with pickled onions – you won’t be left indifferent.

Ingredients:

2 fresh carrots;
3 beets;
1 onion;
4 medium potatoes;
1 tsp. Sahara;
2 tsp. apple cider vinegar;
salt - to taste;
greenery.

Preparation:

First you need to pickle the onions. Cut it into quarter rings and place in a bowl. Add sugar, a pinch of salt, apple cider vinegar. Fill everything with a small amount of water so that it lightly covers the onion. Stir, remove to marinate.
In the meantime, let's move on to other products. Cut all vegetables into large strips.
Place the beets in a frying pan with heated vegetable oil. Fry until done, then set aside. To avoid coloring the rest of the vegetables, I recommend cooking them in a separate frying pan, this will make them more appetizing.
In a second pan, fry the carrots for about 2-3 minutes. Then add potatoes and salt to taste. Fry the vegetables until cooked, don’t forget to stir.
Now add the pickled onions and drain the water. Fry the potatoes and onions for another 2-3 minutes.
When the onions are fried, add the already prepared beets. Stir, the dish is ready.

Recommendations

When choosing cabbage for a child’s salad, give preference to a young vegetable that contains the maximum number of valuable ingredients.
When choosing a cabbage head, inspect for rotten areas and excessive softness. For your baby, you need an elastic vegetable without any damage.
When choosing carrots, make sure there are no black spots, traces of mold or rot. It is important that the vegetable is also firm.
The beets should also have no signs of spoilage and be elastic.
It is also important to evaluate the condition of the apples. For salads, you can choose sour or sweet and sour varieties.
It is recommended to consume the finished salad within the first twenty minutes after preparation.

Now you know what different vegetable salads you can prepare for your baby. Remember that mayonnaise has no place in baby food; it can be skillfully replaced with sour cream or vegetable oil. Make your little gourmet happy, prepare him various salad options, and come up with your own recipes.

Vegetable stew with beets, cabbage and bell peppers

This vegetable stew is equally tasty either hot or cold. Can be served as a separate dish or as a side dish. Borscht lovers will especially appreciate the recipe.

Ingredients:

3 beets;
2 onions;
1 carrot;
300 g cabbage;
450 g beans in tomato juice;
1 bell pepper;
230 ml tomato juice;
1 bay leaf;
pepper, salt - to taste;
1 small bunch of dill.

Cooking method:

Finely chop two medium onions. Fry in sunflower oil for 3 minutes.
Cut carrots and beets into thin strips. Place in a frying pan and fry for another 7-8 minutes.
Then add bay leaf, a pinch of salt, ground black pepper and pour in a glass of tomato juice. I used homemade juice, but you can replace it with 2 tbsp. l. tomato paste and ¾ cup filtered water. Cover with a lid and simmer over low heat for 6–7 minutes.
Then add finely shredded cabbage and bell pepper. Stir and cover with a lid. Cook for another 20 minutes.
At the end, add finely chopped greens and a can of canned beans in tomato juice.
Remove from heat and let sit covered for about 10 minutes. You can serve.

Stewed caviar from beets and eggplants

A delicious, healthy recipe for caviar made from beets and eggplants. This beet caviar is especially good spread on a piece of rye bread.

Ingredients:

2 eggplants;
2 red beets;
1 onion;
2 cloves of garlic;
ground black pepper;
greenery;
salt.

Preparation:

Cut the onion into small cubes. Fry in vegetable oil for 2 minutes.
Then place the eggplants and coarsely grated beets into the frying pan. First remove the skin from the eggplants, cut into cubes, and soak for 10–15 minutes in salted water.
Lightly fry the vegetables, then add salt and pepper to taste. Then cover with a lid and simmer over low heat until done.
At the end, add 2 cloves of garlic through a press, as well as chopped herbs. Stir, remove from heat, serve.

Step-by-step photo recipe:

1. First of all, peel all the vegetables: remove the skins from the onions, cut off the top layer from the beets with a knife or peel the vegetable.

2. Place a frying pan over medium heat and add non-vegetable oil. Be sure to monitor the heat level: if it is too high, the beets will fry, and this is an undesirable effect in a children's dish. While the oil is heating up, cut the onion into small cubes and place it in the pan.

3. Grate the beets on a coarse grater and transfer them to the frying pan when the onion cubes become transparent. Stir the beets with the onion and simmer over low heat without covering.

Stir the vegetables from time to time, because beets (especially sweet varieties) can burn very quickly or stick to the bottom of the vessel.

4. When the beet pieces are slightly reduced in size and no longer look raw, lightly salt the dish, add a little water, cover and simmer until fully cooked.

This dish requires just a little water - just to prevent the beets from burning. If you add too much water, the beet pieces will cook and the dish will not taste as good.

During the stewing process, also do not forget to remove the lid and stir the vegetables. The beets will simmer under the lid for no more than 15 minutes: this is enough to be completely cooked.

Sweet stewed beets with onions, ready! This delicate taste, like in kindergarten, goes well with mashed potatoes or steamed meat or fish cutlets. Bon appetit!

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Author: Valeria Luchnaya

Pastry chef.
Mother of two children. I love to cook and share my recipes. » Valeria Luchnaya published recipes: 923

Boiled beet caviar with tomato paste

Another caviar recipe, only this time from boiled vegetables. This dish can be served with anything.

Ingredients:

3 boiled beets;
2 small onions;
3 tbsp. l. tomato paste;
100 ml water;
1 tsp. Sahara;
a pinch of salt;
30 g walnuts;
parsley.

How to cook:

Grate boiled or baked beets on a coarse grater.
Fry finely chopped onion in a small amount of vegetable oil. Then add a little sugar.
After a couple of minutes, add beets, tomato paste, a pinch of salt and half a glass of water to the pan. Stir and simmer covered over medium heat for 10 minutes.
Just before serving, sprinkle the salad with fresh herbs and a handful of walnuts.

Stewed beets with sour cream

These beets with sour cream sauce are delicious served as a side dish for various meat and fish dishes. Also delicious with boiled potatoes, rice or mashed potatoes.

Ingredients:

320 g boiled beets;
1 onion;
150 g sour cream;
20 g butter;
1 tsp. wheat flour;
salt, pepper - to taste.

Preparation:

Fry the onion, cut into half rings, in melted butter until soft.
Let's prepare sour cream sauce. In a saucepan, mix sour cream, flour, salt and ground black pepper. Place on the fire, stirring constantly, and bring the mixture to a boil. Once the sauce has boiled, remove the saucepan from the heat.
Place the beets cut into thin strips into a frying pan with onions. Add sour cream sauce here. Mix everything carefully.
Return the pan to the heat and bring to a boil. If the sour cream sauce is too thick, add a little water.
Under a closed lid, simmer everything over low heat for 20 minutes. Then turn off the heat and let it brew for another 10 minutes, then you can serve.

Salads with beets like in kindergarten

Beets are one of the most widely used vegetables on kindergarten menus. And borscht, and vinaigrettes, and caviar, and side dishes - you can’t do without it. They begin to introduce it into the diet of young children quite early, but since the vegetable can cause allergies, you need to start very carefully, while carefully monitoring the reaction.

The total cooking time will be minimal if you buy ready-made beets or if they are cooked in advance.

Total cooking time – 1 hour 30 minutes
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g – 100 kcal
Number of servings – 6 servings

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How to prepare salads with beets, like in kindergarten

Ingredients:

Beetroot – 320 g Salad No. 1.
Apple – 210 g No. 1.
Lemon juice – 1 tsp. No. 1.
Vegetable oil – 35 g No. 1.
Beetroot – 350 g Salad No. 2.
Green peas – 50 g No. 2, canned.
Onions – 45 g No. 2.
Chicken egg – 1 pc. No. 2, small.
Vegetable oil – 35 g No. 2.
Lemon juice – 1 tsp. No. 2.
Beetroot – 400 g Salad No. 3.
Onions – 80 g No. 3.
Tomato paste – 1 tsp. No. 3.
Sunflower oil – 30 g No. 3.
Sugar – 1 tsp. No. 3.
Lemon juice – 1 tsp. No. 3.
Salt - to taste for all salads.

Preparation:

Technological map No. 11.

Cooking technology and quality requirements.

There are 6 children's servings of each salad.

First, salad No. 1 - with beets and apples. Elementarily simple, light and, due to a fairly large number of apples, fresh and juicy.

The beets are thoroughly washed and boiled until fully cooked. Cooking time always depends on the size of the beets. I had the size of a small fist and cooked it in a pressure cooker for about 30 minutes. If the knife enters the beets easily and freely, it means they are ready. Drain the water, cool the beets and peel them.

Wash the apple, peel it and remove the seed nest.

Cut both the beets and the apple into small strips.

The salad is seasoned with refined vegetable oil (odorless), salt and citric acid. Since I don’t buy or use citric acid, I replaced it with a teaspoon of freshly squeezed lemon juice.

Mix and serve as a separate dish or side dish.

Technological map No. 10.

Cooking technology and quality requirements.

The next salad, number 2, with the beautiful name “Zarya”.

Wash the beets thoroughly, boil until tender, cool and peel.

We take a small egg, weighing about 50 grams. It must be washed and boiled until tender - 10 minutes after the water boils. Next, drain the boiling water and pour in cold water, hold the egg there for a couple of minutes, and then select, peel and chop.

Peel the onions, scald with boiling water and finely chop.

Scald canned peas with boiling water.

Cut the beets into small cubes.

Add all ingredients to a bowl and season with lemon juice, salt and vegetable oil. Quite an independent dish.

For myself, I added chopped sauerkraut to this salad and it tasted almost like a vinaigrette. By the way, already in the nursery, not only pickled cucumbers, but also sauerkraut are introduced into the children's menu. At least, I found a vinaigrette with the addition of cucumbers and sauerkraut in the kindergarten flow chart.

Technological map No. 9.

Cooking technology and quality requirements.

Well, the third option is beet caviar.

For this, as in the two previous options, rinse and boil the beets until tender. Then cool it and clean it.

Peel the onion and cut into small cubes.

Place a frying pan on the fire, heat it, pour in vegetable oil and add onions. Saute, stirring, for about 5 minutes. Keep the heat low, since we do not need frying, but tender, transparent, juicy onions.

After about 5 minutes, add a heaping teaspoon of tomato paste to the onion, mix and fry for another couple of minutes.

Cut the beets into small cubes or grate them, as I did. Add the onion to the pan, mix everything, close the lid tightly, turn the heat to low and simmer for 12-15 minutes. A couple of minutes before it’s ready, add salt, sugar, lemon juice and mix everything well.

What should you be wary of?

Despite the huge number of positive qualities, beets have some features that mothers should take into account. For example, not everyone knows that this root vegetable slightly lowers blood pressure. In most cases, this effect on the body is beneficial, but young children do not need to lower blood pressure. The fact is that a baby’s normal blood pressure is slightly lower than that of a healthy adult.

Reducing blood pressure may be necessary for some adults, but it is not necessary for infants

Due to its laxative properties, this root vegetable in the form of complementary foods can cause diarrhea in infants. In addition, due to its bright color, the dark red vegetable can cause allergies.

Beets, like other root vegetables, during ripening absorb harmful and dangerous substances that fall into the ground. The red vegetable may contain nitrates, nitrites, ammonium salts and amides. All this has an extremely negative impact on the functioning of internal organs. It is better not to buy root vegetables for babies in the store, but to use those that have grown in your own garden. If you are not sure that they were grown in an ecologically clean area, it makes sense to try to reduce the saturation of vegetables with nitrates:

After boiling, it is better to immediately drain the water, since harmful substances remain in it;
a large number of veins may indicate the presence of nitrates;
It is better to cut off the tail and top of the whole boiled fruit - this is where the highest concentration of hazardous substances is observed;
Before stewing, it is advisable to cut the vegetable into pieces and soak in cold water;
It is better to give beet puree to your child right away; over time, nitrates become even more toxic.