Beetroot fried with onions

Very fast, very simple, very cheap and very tasty! Beetroot fried with onions is suitable for serving as an appetizer, hot or cold, as a side dish to meat, chicken. In this form, it can be added to salads, snack cakes, rolls, sandwiches. And it can also be frozen for later use!

sharlis

Recipe author

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Composition / ingredients

Servings:

Beetroot

500

Onion

100

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 40 % 8 g

Carbohydrates 50 % 10 g

111 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to fry beets with onions? Prepare the products. Wash and dry the beets. Peel it and grate it on a coarse grater. Peel the onion from the husk, rinse, dry and finely chop. Use juicy and sweet beets for the recipe. You can take a white, purple or such and such a bow.
Step 2:
Pour refined vegetable oil into a frying pan and warm it well. Make medium heat and fry the onion for 3 minutes, stirring until transparent. Make sure that the onion does not burn and does not turn brown. He just needs to get a little tired.
Step 3:
Add beetroot and salt to the onion to taste, then mix everything well. Reduce the heat, cover the pan with a lid and simmer the beets and onions for 20 minutes, stirring occasionally. If the beetroot is not very juicy, you can add a little water for juiciness of the dish. And if it is not very sweet, then add a little sugar and taste the dish.
Step 4:
When the beetroot is ready, turn off the stove, and let the beetroot infuse a little more on the stove under a closed lid. Serve hot or cold!

Ready-to-eat stewed beets with onions are very convenient to freeze in a bag or food tray and store in the freezer until a certain moment. Then you just defrost it using one of the proven methods (microwave, slow cooker, room temperature) and cook what you have planned, but only without additional hassle. It's no secret that sometimes you don't want to waste time preparing refueling, which is why certain recipes are postponed indefinitely. Now everyone who wants to have quick access will have a universal blank, which in the future will get rid of routine work in the kitchen, well, at least from some part of it. Thanks to this simple recipe, it will not be difficult for you to cook many different delicious dishes in a short time. That's why they are blanks!

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.