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Print Recipe
Beet Paste with Cheese Recipe
Even non-lovers of beets can get a love for this incredible healthy vegetable thanks to this dish. Beetroot gives a stunning color, and various additives help Refine the taste and make it incredibly harmonious!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Bake the beets in the oven until soft and clean. Cut into pieces of any size (only for convenience, for further grinding in a blender). If desired, beets can be boiled in water.
    Bake the beets in the oven until soft and clean. Cut into pieces of any size (only for convenience, for further grinding in a blender). If desired, beets can be boiled in water.
  2. Peel and finely chop the onion.
    Peel and finely chop the onion.
  3. Pour a little vegetable oil into the pan, add the onion and fry it over medium heat for 3-5 minutes. At the end, add ginger, pepper, dill seeds and garlic, mix thoroughly.
    Pour a little vegetable oil into the pan, add the onion and fry it over medium heat for 3-5 minutes. At the end, add ginger, pepper, dill seeds and garlic, mix thoroughly.
  4. Mix the vegetable oil, sugar and lemon juice.
    Mix the vegetable oil, sugar and lemon juice.
  5. Put beets, cheese, fried onions, oil dressing and seeds in a blender. (With seeds, there is room for imagination. You can take seeds of pumpkin, sunflower, sesame, flax; they affect the taste of the finished paste. If desired, they can be fried. I took pumpkin unroasted seeds.) carefully chop all the ingredients in a blender until pasty. Put in the refrigerator for stabilization.
    Put beets, cheese, fried onions, oil dressing and seeds in a blender. (With seeds, there is room for imagination. You can take seeds of pumpkin, sunflower, sesame, flax; they affect the taste of the finished paste. If desired, they can be fried. I took pumpkin unroasted seeds.) carefully chop all the ingredients in a blender until pasty. Put in the refrigerator for stabilization.

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