Beetroot cutlets with semolina - the most delicious recipe

Country kitchen

Regular red beets can be used to make a variety of low-calorie and very healthy dishes. These beetroot cutlets with semolina require minimal preparation time, excluding the frying time. It should take no more than 20 minutes.

Choose small, uniform-sized vegetables, free of bruises and dark spots. For the best flavor, avoid wilted root vegetables of questionable quality. To ensure maximum nutritional value when frying beets, use a heavy-bottomed frying pan and a minimum of vegetable oil. For a unique flavor, be sure to add parsley or dill and a few cloves of garlic. Don't be afraid of the garlic smell; it will quickly dissipate when heated. You can substitute regular table salt for the sea salt in this photo recipe.

This interesting dish can be served with sour cream or mayonnaise and mashed potatoes or rice. Incidentally, these cutlets pair perfectly with poultry or beef.

Ingredients:

burgundy beets - 3 pieces;
garlic - 2 cloves;
black pepper - to taste;
semolina - 100 grams;
sea salt - 1/3 tablespoon;
Refined vegetable oil for frying.

How to make beetroot cutlets

Wash the beets thoroughly and pat dry with a paper towel or place them on a wire rack to drain. Cut pieces of aluminum foil to the desired size and wrap each beet tightly. Place in a preheated oven and bake until tender at no more than 220 degrees Celsius (425 degrees Fahrenheit). After an hour, remove the baking sheet and pierce the beets with a fork or sharp knife—they should be soft. If you don't want to bake the beets, boil them until tender.

Unwrap the baked beets and let them cool. Then peel them and grate them finely. Transfer the juicy mixture to a bowl.

Peel the garlic and press it through a garlic press.

Combine all ingredients, add ground pepper, salt, and semolina. Stir until the mixture becomes vibrant.

If the mixture is too rich, let it sit for 5-7 minutes to allow the grains to swell, or add a little more semolina. Then begin forming medium-sized patties.

Pour oil into the frying pan, heat it and place the cutlets in it.

Fry them until they are crispy on one side, then do the same on the other side.

Serve vegetable cutlets with your chosen side dish or your favorite sour cream sauce.

Bon appetit!