Fried beetroot recipe

Fried beetroot

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Fried beetroot belong to the group of side dishes that I love and I could easily eat them even without meat because they are so good. After cooking, peeling and frying, they are served warm as an addition to dinner dishes. Meat dishes that go well with this vegetable addition include:

I encourage you to try this simple recipe for fried beetroot and please enjoy.

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Fried beetroot recipe
Warm fried beets

Ingredients for fried beetroot.

  • 800 g cooked beetroot
  • 3 tablespoons of butter
  • 50 g onion
  • 1 tablespoon of flour
  • 3/4 teaspoon of salt
  • 1 and 1/2 teaspoon of crystal sugar
  • 1 and 1/2 tablespoon of apple cider vinegar or lemon juice
  • 1/2 teaspoon of freshly ground black pepper
Fried beetroot recipe
Warm fried beets

How to make fried beetroot.

Grate the cooked beetroot on a large grater and cut the onion into cubes. Put the butter into a pot, melt it and when it is liquid, add the onion. Fry over a medium heat for 4 minutes. Next, add the flour and continue frying for 2-3 minutes, stirring frequently. Add the grated beetroot, salt, pepper, apple cider vinegar and crystal sugar to the onion fried with flour and butter. Fry over a medium heat for 8 minutes, stirring frequently. Serve the beets warm.

Fried beetroot recipe
Warm fried beets

Good to know when making fried beetroot.

In some stores you can buy cooked beetroot, which is a good solution for those who are pressed for time. If you cook beets yourself at home, medium-sized pieces need about an hour to cook, larger pieces, of course, take a bit more time. Boil the beetroots in their skin and peel them when they are still lukewarm, because then the skin comes off a bit easier. Instead of cooking, you can bake them in the oven, also unpeeled, and remove the skin only after baking.

It is a good idea to wear gloves when grating beets to avoid getting your hands dirty.

Do you like beetroot? If so, try our recipe for Couscous and beetroot salad.

Fried beetroot recipe
Warm fried beets
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Fried beetroot
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