Beetroot marinade like in kindergarten. Beetroot marinade. Recipe. Korean pickled beets for the winter

Beetroot marinade is an easy to prepare and very appetizing appetizer. The peculiarity of this vegetable is that after heat treatment it retains almost all the vitamins and nutrients found in the fresh product.

How to make beet marinade?

Beetroot marinade can be prepared in various ways. Some people like a dish made from raw beets, while others prefer to pre-cook the vegetable - boil or bake in the oven. For each cooking method, the recommendations below will be very useful.

Beetroot marinade - a simple recipe

Instant beetroot marinade has a pleasant taste with subtle citrus notes. In this case, it is better to use natural, freshly squeezed juice rather than packaged juice. You need to take into account the fact that raw beets are used here, and therefore they will crunch when cooked.

Ingredients:

• raw beets – 350 g;
• vegetable oil – 50 ml;
• honey - 1 tbsp. spoon;
• bay leaf – 3 pcs.;
• black pepper - to taste;
• lemon juice – 150 ml;
• orange juice – 100 ml;
• salt.

Preparation

1. Raw beets are grated.
2. Pour in orange and lemon juice, oil, add bay leaf, salt and honey.
3. Mix well and remove the marinade from fresh beets for 5 hours in the cold.

Beetroot marinade like in the canteen

Ingredients:

• olive oil – 2 tbsp. spoons;
• mustard with grains - 2 teaspoons;
• onion – 1 pc.;
• boiled beets – 2 pcs.;
• wine vinegar – 2 teaspoons;
• coriander seeds – 1 teaspoon;
• salt, pepper - to taste.

Preparation

1. The beets are chopped into strips, the onions into rings.
2. Place the vegetables in a glass bowl, add spices, salt, mustard, oil and mix.
3. Place the marinade from the boiled beets in the cold for a couple of hours.

Beetroot marinade for the winter - recipes

- an excellent preparation, the preparation of which does not take much time. The recipe calls for a large amount of granulated sugar. If you want the original product to be more sour, the amount of sweet ingredient can be reduced, guided solely by your own taste.

Ingredients:

• beets – 3 kg;
• sugar – 1 glass;
• coarse salt - 1 tbsp. spoon;
• vinegar 9% - 150 ml;
• clove buds – 3 pcs.;
• bay leaf – 3 pcs.

Preparation

1. The beets are cleaned, cut into several pieces, placed in a large saucepan and filled with water and boiled until tender.
2. Place the vegetables in sterilized jars, add cloves and bay leaves.
3. Add sugar, salt, vinegar to a liter of beet broth and bring to a boil.
4. Pour marinade into the contents of the jars, cover with lids and sterilize for 15 minutes.
5. The jars are sealed, turned over and wrapped until cool.

You can whip up beetroot marinade using a modern kitchen assistant - a multicooker. If you cook the beets in advance, the duration of the cooking process will be further reduced. When you don’t have tomato juice on hand, you can replace it with ripe tomatoes ground in a blender.

Marinade made from beets is a simple and very appetizing appetizer. It is also important that beets, as a vegetable, after heating during processing, retain almost all the nutrients.

How to prepare beet marinade?

Beetroot marinade can be prepared in several ways. Some people will like a dish made from a raw vegetable, while others will choose a vegetable that was baked in the oven. Here are tips for preparing vegetables in different ways.

Advice

In order for the vegetable to marinate well, you will have to grate it. Next, you should know that the marinade that has been left in the cold is tastier.

Beetroot marinade in a frying pan with tomato

This appetizer will be an excellent addition to meat dishes and cereals.

Here's what you'll need:

* medium-sized beets - 5 pcs.;
* tomato -- 2 pcs.;
* salt, pepper mixture - to taste;
* lettuce white onions - 2 pcs.;
* garlic - 1 clove;
* sunflower oil - 3 tbsp. spoons;

Preparation

Cut the onion into cubes and fry in oil. Add garlic, grated beets and chopped tomatoes. Add salt, pepper, stir, cover and simmer the marinade in a frying pan for a quarter of an hour.

Beetroot marinade in a frying pan - recipe with sweet peppers

* sweet peppers - 3 pcs;
* beets - 4 pcs;
* onion – 1 piece;
* vegetable oil - 1 tsp;
* black peppercorns - 2 pcs;
* bay leaf - 3 pcs;
* vinegar - 1 tbsp;
* sugar - 3 tbsp;
* salt - 2 tsp;

Boil the beets and chop into strips. Remove excess from the pepper (partitions and seeds) and cut into strips. Fry a chopped large onion in sunflower oil.

Add peppers, beets and two minced cloves of garlic to the pan.

Add the pulp of a couple of tomatoes to the frying pan and simmer uncovered for a quarter of an hour. During this process, combine 1 teaspoon of vegetable oil, 2 black peppercorns, 3 bay leaves, 1 tablespoon of vinegar, 3 tablespoons of sugar and 2 teaspoons of salt in a glass of water.

Pour this mixture into the vegetables and simmer without a lid in a frying pan for about 8-10 minutes. Place the marinade in clean jars. Place the cool marinade in the refrigerator.

Beetroot marinade in a frying pan with bell peppers and onions for the winter

Here's what you'll need:

* beets - 4 pcs;
* bulbs – 2 pcs;
* sweet bell peppers - 3 pcs;
* sunflower oil - 0.5 cups;
* bay leaves - 4 pcs;
* black peppercorns - to taste;
* water - 0.5 cups;
* salt - 2 teaspoons;
* sugar - 2 tablespoons;
* vinegar - 1 tablespoon.

Wash the beets and cook them until half cooked. Peel the root vegetables and grate them using a large mesh grater. Chop the onion, remove the membranes and seeds from the pepper and cut it. Heat sunflower oil in a deep frying pan and fry the onion in it until golden brown. Add the pepper to the onion and, stirring, cook for about 5 minutes.

Place the fried peppers and onions into a saucepan, add beets, bay leaves, sunflower oil, add salt, add pepper, add a little vinegar and water. Mix everything, put on the stove and simmer until done. Place the hot marinade in sterilized jars, cool and store.

A simple recipe for classic beetroot marinade

The marinade, prepared quickly with orange and lemon, gets a pleasant taste, which is decorated with faint citrus notes. Citrus juice, of course, should only be used freshly squeezed.

Here's what you'll need:

* vegetable oil - 50 ml;
* raw beets - 350 g;
* bay leaf - 3 pcs.;
* honey - 1 tbsp. spoon;
* lemon juice - 150 ml;
* black pepper - to taste;
* table salt - to taste;
* orange juice - 100 ml;

Preparation

Grate the raw beets. Add oil, lemon and orange juice, bay leaf, honey and salt. Mix well and refrigerate for 5 hours.

Beetroot marinade like in the canteen

For it, beets are boiled or baked in the oven in foil.

Here's what you'll need:

* water -- 350 ml;
* beets - 500 g;
* 6% vinegar -- 150 ml;
* sugar - 5 tbsp. spoon;
* table salt - 1 teaspoon;
* black peppercorns - 7 pcs.;
* bay leaf -- 1 pc.;
* small onion - 1 pc.;

Preparation

Boil the beets until tender, peel and grate on a large-mesh grater. Place pepper, bay leaf, sugar, salt in water, add vinegar, bring to a boil and turn off.

Chop the onion into half rings.

Place onions and beets in layers in a clean container, pour in cold marinade and transfer the marinade to the refrigerator for a day.

Beetroot marinade for the winter - recipe

A beet-based marinade for the winter is an excellent preparation, the production of which will not take much of your time and effort.

Here's what you'll need to prepare:

* beets - 3 kg;
* coarse salt - 1 tbsp. spoon;
* sugar - 1 glass;
* clove buds - 3 pcs.;
* vinegar 9% -- 150 ml;
* bay leaf -- 3 pcs.

Preparation

Peel the beets, cut into smaller pieces, place in a large saucepan and add water, then boil until tender.

Next, place in sterilized jars, add bay leaf and cloves. Add salt, sugar, vinegar to a liter of beet broth and bring to a boil. Fill the jars with marinade, cover with lids and sterilize for a quarter of an hour.
Seal the jars, turn them over and cover them until cooled.

The marinade can be made sweeter or sour by adding greens, onions, garlic, tomatoes, and bell peppers to the beets. The finished dish is stored in the refrigerator for 1-1.5 months.

RECIPE FOR BAKED BEET MARINADE

This marinade has a more delicate consistency and is easily digestible. Thoroughly wash 4 medium-sized beets. Place it on a baking sheet and place in an oven heated to 200°C. Roast the beets until soft, then remove and cool. Peel the root vegetables, then grate them on a coarse grater.

Peel and finely chop 2 small onions. Heat the vegetable oil in a frying pan, add the onion and, stirring, fry it until transparent. Place grated beets in a frying pan, add 3 tbsp. tomato paste, 2 tsp. vinegar, 2 tsp. sugar, salt and freshly ground black pepper. Stir the mixture and simmer for 5-7 minutes. Then remove the pan from the stove and let the dish cool. Serve beets cold, with toasted bread or meat.

RECIPE FOR SPICY BEET MARINADE

Thoroughly wash 4 medium-sized beets and boil them in a small amount of water until tender. Drain the water, let the root vegetables cool slightly, and then cut the beets into strips. To make the dish beautiful, you can use a Korean carrot grater. If you like larger pieces, you can use a potato peeler to slice the beets into thin slices.

In a separate container, mix 0.25 tbsp. apple cider vinegar, 2 tbsp. vegetable oil, 2 tsp. sugar, 1 tsp. salt. Add 0.25 tsp. ground cinnamon and cloves, 3 bay leaves and black peppercorns. Stir the marinade and pour it over the beets. Transfer the mixture to a jar and store in the cold. The dish will be ready in 6-8 hours. Serve it as an appetizer or side dish.

RECIPE FOR BEET AND PEPPER MARINADE

Thoroughly wash 4 beets and 3 medium-sized sweet peppers. Remove the membranes and seeds from the pepper. Boil the beets until soft, peel and chop into thin strips. Cut the peppers in the same way. Chop a large onion and fry in heated vegetable oil. After a couple of minutes, place 2 finely chopped garlic cloves in a frying pan, fry until translucent and add beets and pepper. Peel 2 sweet ripe tomatoes from skin and seeds, finely chop the pulp and place with other vegetables. Stirring, simmer for 10 minutes without covering. The liquid from the pan should completely evaporate.

Mix 0.25 tbsp. vegetable oil with 0.25 tbsp. water, add 1 tbsp. vinegar, 3 tsp. fine brown sugar, 2 tsp. salt, 3 bay leaves and black peppercorns. Pour the marinade over the vegetables, add 2 tbsp. finely chopped parsley. Mix the mixture well and simmer for another 5-7 minutes without covering the pan with a lid. Then spread the hot marinade into jars, cool and close the lids. Store beet marinade in the refrigerator.

How about a delicious beetroot pie? Write down the recipe!

Beetroot, an easily accessible and suitable vegetable, has another valuable property - it retains its vitamins and microelements after heat treatment. These are B vitamins, vitamin PP, the biologically energetic substance betaine, which promotes the absorption of proteins and regulates metabolic processes in the body. Boiled beets contain no less iron and copper than fresh ones, and these microelements promote hematopoiesis. All this makes beets a worthy object for canning and preparing for the winter, when there is such a shortage of vitamins. This vegetable is used to make very tasty marinade, one that will decorate and enliven your table in winter.

You will need

• For the young beet marinade:
• 1.5 kg of young beets;
• 2 cups sugar;
• 2 cups 9% vinegar;
• salt.
• For the beetroot marinade:
• 1 kg beets;
• 1/2 tbsp. spoons of sugar;
• 1 teaspoon salt;
• 150 ml 6% vinegar;
• 1/2 tbsp. water;
• black peppercorns
• cinnamon
• carnation
• Bay leaf.
• For beets in nut marinade:
• 500 g young beets;
• 2 tbsp. spoons of vegetable oil;
• 2 sprigs of rosemary.
• Marinade:
• 2 tbsp. spoons of olive oil;
• 1 tbsp. spoon of apple cider vinegar;
• 1 teaspoon grated lemon zest;
• 2 teaspoons chopped walnuts;
• 1 teaspoon thyme leaves;
• salt.

Instructions

1. Marinade from young beets Wash small young beets, cut off the tops, leaving small tails. Boil 2 liters of water with vinegar and sugar in a saucepan, heat until the sugar is completely dissolved. Add the beets and cook covered over medium heat for about one hour.

2. Use a slotted spoon to place the beets on a plate and let cool, then remove the peels. Cut larger vegetables into 3-4 pieces, leaving the tails. Pickle small beets whole. Strain the marinade and bring to a boil. Place the peeled beets in sterilized jars, fill with marinade, cover and store in the refrigerator.

3. Beetroot marinade Wash the beets without peeling them, place them in a saucepan with cold water, heat to a boil and cook over moderate heat until tender. Do not salt the beets while cooking; they will cook longer in salted water. Cool the finished beets, peel them and cut into thin strips. After this, place in sterilized jars.

4. Heat the water for the marinade, add black peppercorns, cloves, cinnamon, salt, sugar and bay leaf to boiling water. Cook until sugar and salt dissolve, then pour in vinegar. Pour the boiling marinade over the prepared beets, seal the jars tightly, cool and store in the refrigerator. Use as a side dish or for preparing salads and borscht.

5. Beets in nut marinade Wash the beets, cut off the bottoms and tails. Without peeling, cut it into thin circles, place them on a baking sheet lined with foil, drizzle with oil, sprinkle with rosemary leaves and salt. Bake in an oven preheated to 200°C for 20 minutes.

6. Prepare the marinade: place all ingredients in a jar with an airtight lid, close and shake firmly several times. Place the beet mugs on a plate, let cool and pour over the marinade. Place the dish in the refrigerator and serve nicely chilled.

Various vegetables are used to prepare the marinade: tomatoes, cucumbers, beans, carrots, sweet peppers, beets, onions, cabbage and many others. You can prepare the marinade from both fresh and salted vegetables.

To prepare the marinade correctly, you need to follow the general cooking rules. It is necessary to pickle vegetables in airtight containers and seal the jars with lacquered tin lids because marinades contain acetic acid, which can corrode metal.

Video on the topic

In winter, pickled beets can serve as a great appetizer and become a real table decoration. In addition, it can be used as an addition to fried or stewed meat. Pickled beets are also a wonderful component of various salads and vinaigrettes.

To pickle beets for the winter, you need to take the following ingredients: - beets; For the marinade for 1 glass of water: - 3 tbsp. l. vinegar; - 1 tbsp. l. granulated sugar; - ? tsp salt; - peppercorns; - 2-3 buds of cloves; - 1 bay leaf. Rinse the beets thoroughly under cold running water. Then place in an aluminum pan, add water and cook until the beets are soft. After this, remove from the heat and cool directly in the broth. Later, peel the beets, cut into small cubes and place in pre-prepared (washed and sterilized) jars and fill with marinade. To prepare it, pour water into a clean saucepan and add all the ingredients: granulated sugar, salt, vinegar, pepper, cloves and bay leaf. Place the marinade over low heat, bring to a boil and then cool. After this, sterilize the jars with beets and roll up the lids.

Secrets of delicious marinades

The quality of the prepared marinade greatly depends on the type of vinegar used. Marinades prepared with table vinegar or grape vinegar infused with aromatic herbs are extremely appetizing. If the vinegar is quite strong (9%), then it should be diluted with water in a 1:1 ratio. And then add salt, granulated sugar and various spices to taste (pepper, cinnamon, cloves, nutmeg, coriander, bay leaf, cumin). The number of components of the marinade filling may vary depending on taste. The marinade must come to a very good boil, after which it must be cooled. To prevent pickled foods from spoiling and becoming moldy, you need to pour a thin layer of vegetable oil on top of the marinade. It is recommended to store jars of pickled vegetables in a cool, dry place. To prepare beets for the winter, you can use a different marinade filling. For it you will need: - 1? tsp black pepper; - 1? Art. l. mustard seed; - 1 tsp. allspice; - 7 bay leaves; - 12 pcs. cloves; - other spices to taste (thyme, coriander); - a little dry dill (stem, flowers, seeds); - 800 g granulated sugar; - ? glasses of salt; - 2 tbsp. l. 9% vinegar; - 3 liters of water. Pour 3 liters of water into a large saucepan and add all other ingredients. Mix well, put on the fire and bring to a boil. After this, remove the pan from the stove and let the marinade steep for 2 hours. After this time, strain the dressing through a gauze filter. Then heat to 75°C and pour into the prepared beets and placed in glass jars.

The salad with the wonderful flower name “Chrysanthemum” turns out to be appetizing, suitable and extremely balanced. The main ingredient is rice, which makes the dish filling. On the other hand, greens and vegetables enrich this salad with vitamins, and the decoration in the form of a flower gives it a wonderful, festive look. Let's prepare the Chrysanthemum salad.

You will need

• For the salad:
• – rice – 100 g;
• – carrots – 1 pc.;
• – onions – 1 pc.;
• – canned corn – 100 g;
• – cherry tomatoes – 5 pcs.;
• – olive oil - 50 ml;
• – parsley or other greens – 1 bunch;
• – spices, salt, pepper – to taste.
• To decorate the salad:
• – carrots – 1 pc.;
• – salt - to taste;
• – toothpick – 1 pc.;
• – vinegar – 2 tbsp. l.

Instructions

1. In this salad, it is better to use long-grain rice, since it sticks together and does not become overcooked. Carefully sort through the rice, clean it of impurities, then rinse and place in a saucepan, add warm water and cook over low heat until done.

2. The onion must be washed, peeled, doused with boiling water, and then cut into small slices. Onions are doused with boiling water in order to remove excessive sadness. Wash the carrots, peel and grate on a huge grater. The greens used (parsley or cilantro) must be washed and finely chopped.

3. Combine greens, carrots, rice, onions and corn in a salad bowl, add salt and olive oil, and then mix well.

4. Take care of tomatoes: it’s best to use cherry tomatoes. Cut small tomatoes into 4 parts, but add them to the salad last.

5. The undoubted highlight of this salad is the “chrysanthemum” used for decoration. To do this, take a carrot, peel it, and then make an oblique cut from the thick edge. Next you need to separate 8 thin plates, each of which must be cut in the center, and semicircular cuts made on opposite sides. Take a toothpick and overlap the folded carrot slices so that you get chrysanthemum petals. Prick a corn kernel in the center.

6. Prepare the marinade for the “chrysanthemum”: take 200 ml of water, vinegar and salt. Place your preparation in this marinade for 5 minutes, then decorate the Chrysanthemum salad with a flower made from carrots, and you can bravely serve your wonderful dish to the table. Decoration for a salad in the form of a chrysanthemum can also be made not only from carrots, but also onions, lettuce, beets and much more.

Tip 5: How to cook icy borscht from pickled beets

Cool housewives invariably have a lot of preparations in reserve - from frozen vegetable mixtures, soups, mushrooms to marinades and pickles. It will not be difficult for them to prepare, for example, such a savory dish of Russian cuisine as borscht made from pickled beets.

Cold borscht can be prepared using one of the following bases: fermented milk products such as kefir or yogurt, beet broth or juice, kvass, sourdough, water or broth. The Slavs called such borscht beetroot or holodnik. In order to prepare borscht from pickled beets, you need to prepare it first. If there is no such preparation in reserve, you can make it a day before preparing the dish. This makes a delicious, icy soup with a tangy flavor.

How to cook pickled beets

Root vegetables need to be washed, blanched in boiling water for 20-40 minutes, or lightly baked in the oven. Rinse the beets with cold water and remove the skins. Cut the root vegetable into pieces or slices. Place everything in a jar or jars; it is advisable to sterilize them in advance, even if you do not plan to store the product for a long time. Place the beets, sprinkled with slices of apples or chopped horseradish. Pour the hot marinade over everything. To prepare it, mix 30 grams of salt, 100 grams of sugar, 1 liter of water, 1 gram of vinegar, cinnamon, allspice, cloves. Cover jars filled with marinade with parchment. Tie well and place in a cool place for about a day. You can prepare pickled beets in another way. The beets need to be washed, boiled and peeled. After cutting into pieces, the beets are placed in jars, and they should be sprinkled with grated horseradish. Pour everything together with cold marinade, prepared from water, half a glass of six percent vinegar, salt, bay leaf, cloves and peppercorns - based on 1 kg of beets.

How to make borscht from pickled beets

Ingredients for preparing borscht: 500 g pickled beets, 5 boiled eggs, 2 fresh cucumbers, 1.5 l. kefir, salt, dill, green onions. Pickled beets need to be grated on a huge grater or chopped with a knife. Also grate the cucumbers. Place everything in a saucepan. Wash and dry the greens. It also needs to be chopped and added to the pan. Pour kefir in there and mix everything. Add chopped eggs, salt. Mix everything again and put it in the refrigerator for 30 minutes so that all the ingredients are thoroughly soaked. When serving borscht on the table, you can season it with sour cream. If you don’t really want to spend time preparing beets, you can buy them in the store, but homemade ones will be much more appetizing. Borscht made from pickled beets is prepared much faster than usual, and its taste is good.

Tip 6: How to cook canned beet tops

People who work in their dachas from morning to evening in the summer months want not only to get a rich harvest, but also to make the most of everything they have grown during this time, so that they can enjoy the fruits of their labor even in the cold winter months.

You will need

• 1 liter of water, 28 grams of salt, 75 grams of sugar, 100 milliliters of apple cider vinegar, 1 bay leaf, peppercorns and cloves.

Instructions

1. You need to wash the tops and cut them as for making beetroot soup. If desired, you can add chopped garlic, parsley and dill, and onion rings.

2. We put it in the jars not too tightly and fill it with a hot marinade prepared from the indicated ingredients. After 5 minutes, the marinade must be drained, boiled again and can be refilled. We roll it up, put it on the lids, and after cooling we put it in the cellar.

Video on the topic

When cooking vegetables, the main thing is to choose the appropriate method, one that depends on what kind of vegetables are planned for lunch or dinner, and also on the taste preferences of those who will eat. Another significant point that is increasingly worrying followers of positive nutrition is how to preserve the beneficial substances contained in vegetables as much as possible when cooking.

How to cook vegetables in a slow cooker

Modern multicookers have many functions, and therefore are necessary when preparing vegetables. As an example, you can quickly fry cauliflower or broccoli florets in them, sprinkling them with your favorite spices - perhaps sweet paprika or herbes de Provence. The non-stick bowl found in most multicookers allows you to prepare this dish without the use of vegetable oil.

People who play sports or limit calories for other reasons will also enjoy zucchini with sweet peppers, prepared using a multicooker in the “steamed” mode. To make the vegetables more appetizing, you can sprinkle them with lemon juice.

For those who are not afraid of increased cholesterol and extra pounds, we can recommend cooking French fries in a slow cooker. To do this, pour vegetable oil into a bowl, heat it, drop in the dried potato chunks and fry with the lid closed until cooked. It is better to salt the French fries after removing them from the slow cooker.

Pumpkin casserole also turns out to be very appetizing. When preparing this vegetable dish, stew the pumpkin slices, then fry the onion, add a raw egg, process in a blender and bake, sprinkled with peeled pumpkin seeds.

How to cook vegetables in the oven

You can cook vegetables in the oven in two main ways: bake in foil or parchment, and also with some kind of sauce. The 1st method is canceled for potatoes, sweet peppers, large pieces of white cabbage, kohlrabi. Before baking, prepare them, dry them, rub them with salt, if you limit table salt - herbs and spices. Wrap in foil or parchment - the more thoroughly you do this, the more appetizing your vegetables will turn out in the oven. It is recommended to bake them at a moderate temperature (not higher than 150-170 degrees). A hotter oven prevents the preservation of a significant part of the vitamins and minerals.

When you decide to cook vegetables in the oven with one of the sauces, the main thing is to chop them properly. Chop carrots, beets, bark celery, and other root vegetables using a food processor. Zucchini, eggplant, tomatoes, sweet peppers - cut into pieces. Depending on what kind of vegetable dish you will prepare, chop the onion into cubes or cut into half rings.

When choosing a sauce for baking vegetables in the oven, give preference to creamy or cheese. These sauces go especially well with vegetable dishes. But it’s worth considering that, unfortunately, they are high in calories. Those who adhere to the rules of a healthy diet can look at recipes for sauces based on tomatoes, onions, and garlic. Don’t think that such sauces are only great when cold. Vegetables cooked in the oven under a spicy, fragrant tomato, onion, and garlic sauce can be a real discovery even for gourmets.

Another sauce that is extremely suitable for cooking vegetables is mushroom sauce. And it doesn’t matter whether it’s cooked from porcini mushrooms, moss mushrooms, boletus and boletus mushrooms dried in the fall, or frozen champignons are used – vegetables baked with mushroom sauce will be a wonderful dish for lunch or dinner with the family.

How to Grill Vegetables

In the host of current household appliances, there are three types of grills: a double-sided contact grill (thermal electric heating elements are located on 2 sides - top and bottom, such a grill seems to be covered with a book), a one-sided contact grill (a thermal element from the bottom) and a grill that provides cooking through infrared radiation. You can cook appetizing vegetables using any of them.

It is better to choose vegetables for grilling that are not soft, maybe even a little underripe. It is in this case that they will not turn into mush and will keep their shape well. The recommendation exclusively applies to tomatoes - cooking them using the grill is a real art.

Before cooking vegetables, prepare an oil marinade. An impeccable combination is olive oil and lemon juice in equal proportions. You can add garlic, herbs or spices to them - your imagination is not limited to anything other than your taste. Apply the marinade to grilled vegetables just before cooking. It is better to do this with a silicone brush. Whether or not to add salt and pepper at this stage is also a matter of taste. Highly professional chefs serve them with prepared vegetables. As usual, it is best to use sea salt for such vegetables, and grind pepper right at the table.

How to cook frozen vegetables

The stores offer a wide selection of frozen vegetables. Cauliflower and Brussels sprouts, broccoli, green peas, corn, green beans, mixtures of them in all possible combinations and for a wide variety of purposes - all this is available even in small towns.

To prepare frozen vegetables, all you have to do is decide what dish you want to serve your family today. However, there are several tricks that make frozen vegetables exceptionally appetizing. So, say, if you decide to make a vegetable casserole, simmer the mixture in a saucepan so that the excess liquid that inevitably remains after defrosting comes out of it. And only after this, transfer it to a baking dish, season with spices and, perhaps, pour over the sauce.

To fry frozen vegetables, do the same. The only difference is that after poaching, it is recommended to dry such vegetables thoroughly with the help of a paper or cloth napkin. It is best to stew or steam frozen vegetables, then intermediate heat treatment loses its relevance.

Having decided how you want to prepare vegetables, it is important not to discount the question of what to serve them with. In fact, in all cases, vegetables - whether they are cooked in a slow cooker, baked in the oven, or steamed from frozen - need a sauce. The exception is if it was already used in the process of preparing vegetables. Another accompaniment that should be provided in advance is bread. Ideally, this should be multigrain whole grain bread or bread made from finely ground flour. These types of breads are perfect for vegetable dishes.

RECIPE FOR BAKED BEET MARINADE

This marinade has a more delicate consistency and is easily digestible. Thoroughly wash 4 medium-sized beets. Place it on a baking sheet and place in an oven heated to 200°C. Roast the beets until soft, then remove and cool. Peel the root vegetables, then grate them on a coarse grater.

Peel and finely chop 2 small onions. Heat the vegetable oil in a frying pan, add the onion and, stirring, fry it until transparent. Place grated beets in a frying pan, add 3 tbsp. tomato paste, 2 tsp. vinegar, 2 tsp. sugar, salt and freshly ground black pepper. Stir the mixture and simmer for 5-7 minutes. Then remove the pan from the stove and let the dish cool. Serve beets cold, with toasted bread or meat.

RECIPE FOR SPICY BEET MARINADE

Thoroughly wash 4 medium-sized beets and boil them in a small amount of water until tender. Drain the water, let the root vegetables cool slightly, and then cut the beets into strips. To make the dish beautiful, you can use a Korean carrot grater. If you like larger pieces, you can use a potato peeler to slice the beets into thin slices.

In a separate container, mix 0.25 tbsp. apple cider vinegar, 2 tbsp. vegetable oil, 2 tsp. sugar, 1 tsp. salt. Add 0.25 tsp. ground cinnamon and cloves, 3 bay leaves and black peppercorns. Stir the marinade and pour it over the beets. Transfer the mixture to a jar and store in the cold. The dish will be ready in 6-8 hours. Serve it as an appetizer or side dish.

RECIPE FOR BEET AND PEPPER MARINADE

Thoroughly wash 4 beets and 3 medium-sized sweet peppers. Remove the membranes and seeds from the pepper. Boil the beets until soft, peel and chop into thin strips. Cut the peppers in the same way. Chop a large onion and fry in heated vegetable oil. After a couple of minutes, place 2 finely chopped garlic cloves in a frying pan, fry until translucent and add beets and pepper. Peel 2 sweet ripe tomatoes from skin and seeds, finely chop the pulp and place with other vegetables. Stirring, simmer for 10 minutes without covering. The liquid from the pan should completely evaporate.

Mix 0.25 tbsp. vegetable oil with 0.25 tbsp. water, add 1 tbsp. vinegar, 3 tsp. fine brown sugar, 2 tsp. salt, 3 bay leaves and black peppercorns. Pour the marinade over the vegetables, add 2 tbsp. finely chopped parsley. Mix the mixture well and simmer for another 5-7 minutes without covering the pan with a lid. Then spread the hot marinade into jars, cool and close the lids. Store beet marinade in the refrigerator.