Beetroot marinade as in the dining room

Fast food diner, for dinner! Beetroot marinade, as in the dining room, is both a good hot side dish and a cold salad. For cooking, you will need a minimum of ingredients. If you cook or bake beets in advance, the whole process will take a few minutes.

Ropotushka

The author of the recipe

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Composition / ingredients

Servings:

Beetroot

500

Onion

Garlic

Tomato paste

Salt

to taste

Sugar (to taste)

0.5

Vinegar (9%)

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 11 % 2 g

Fats 28 % 5 g

Carbohydrates 61 % 11 g

85 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make beetroot marinade from beetroot as in the dining room? Prepare all the necessary ingredients. It is better to boil or bake beets in advance. She will have time to cool down and it will be convenient to work with her. Cook the beets in any way convenient for you - in the oven, microwave, steamer or, like me, just cook. Take an onion of medium or large size.
Step 2:
Wash the beetroot from the dirt, put it in a deep saucepan and fill it with water. Bring to a boil over high heat and cook on medium under a lid for an hour after boiling. Do not cut the tails so that the juice does not come out through the slices and the beetroot does not lose its taste. Drain the hot water and fill it with cold. Leave it on for at least 15 minutes. So the beetroot comes to readiness and cools down faster.
Step 3:
Peel the onion, rinse and cut into small cubes. Heat a deep frying pan with a thick bottom, carefully, so as not to get burned, pour vegetable oil on it and transfer the chopped onion. Fry over medium heat, stirring occasionally, until soft. It took me about 3 minutes.
Step 4:
Peel, rinse and chop the garlic in any convenient way. I chopped it up with a knife. Add the tomato paste and garlic to the onion, stir and fry for another 2-3 minutes over medium heat. You can change the amount of tomato paste to your liking. I added one spoonful because the pasta seemed to me too saturated.
Step 5:
Peel the beetroot, grate it on a coarse grater and transfer it to a frying pan.
Step 6:
Stir-fry for another 2-3 minutes.
Step 7:
Remove from heat, add salt, sugar and vinegar to taste.

You can serve beetroot marinade both cold and hot - it's a matter of taste. I like it more in the cold.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.

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.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.