Healthy and delicious beetroot cutlets come together in no time with only a few ingredients. Great as a side dish, snack or even as a burger patty, these tasty cutlets are next on your list to try.
⭐These beetroot cutlets will…
- be very easy to make using already cooked beets and few other ingredients.
- taste great warm or cold.
- make any lunch container look more appetizing and fun, while providing you with loads of nutrients.
- become your kids favorite way to eat beets.
Beets: you will need cooked beets. I always cook them ahead of time and store in the fridge for up to 3-5 days. Check out the next paragraph about the easiest ways to cook the beets.
Onions: fresh yellow onion. I do not recommend adding too much onions because it will overpower the earthy and sweet beet taste.
Semolina flour: semolina flour is the best one for this recipe. Due to it’s high protein and gluten content, semolina flour creates a unique texture and will help keeping these tender cutlets in shape.
Egg: egg will help to bind the ingredients and keep them together.
Salt and spices: you can add as much salt and spices as you like, but I suggest to start with the recipe card recommended quantities. Beets have their own unique taste, and too much spices or salt will overpower these earthy cutlets. I used garlic and onion powders, coriander, black pepper.
Olive Oil: you can use olive or avocado oil for frying the cutlets.
See recipe card for ingredients quantities.
⏲️How to cook beets
- Stove Top – If you are not in a rush, add beets and water to the large pot. Water must fully cover the beets. Cover the pot, bring to boil and cook on medium heat for about 45-60 minutes or until the beets are fork tender.
- Instant Pot – This method is faster and easier (my favorite). Pressure cook the beets with one cup of water for about 25-35 minutes (depending on a size). You can see the detailed recipe how to cook beets in instant pot here.
- Store Bought – if you are in a hurry to make the beet cutlets, buy already cooked beets at the grocery store. Please, make sure they are plain cooked beets with no spices or vinegar added. I usually buy mine at Whole Foods store.
Note: before using any above method, do not forget to wash and scrub the beets to remove any dirt. If you have beets with stems, cut them off and discard or use the greens for another recipe.
🔪How to make beetroot cutlets
Grate – Chop cooked beets and raw onions into smaller chunks (small enough for your food processor) and place the vegetables into your food processor. Pulse for about 30-60 minutes until the vegetables are grated or shredded.
Note: if you do not have a food processor – use a grater box (it’s larger side) to shred beets. You can grate or finely dice the onion. Do not use blender.
Mix Ingredients – Transfer grated vegetables to a mixing bowl. Now, add egg, salt, spices and semolina flour. Using a spatula or a spoon, mix until all ingredients combined. Let the mix stand for 5 minutes until the mix thickens due to semolina flour expends and absorbs moisture.
Form and Fry – preheat the frying pan with olive oil on medium heat. Now, scoop a spoonful of mix into your hand and form a ball. Place the ball carefully onto hot frying pan and using a spatula flatten it little bit to form a cutlet. Repeat with the rest of the beet mix. Fry on one side for 2 minutes or until crispy, flip the cutlets, cover and cook for another 3 minutes or until internal temperature reaches 145°F. Enjoy hot or cold.
Note: the mix will be sloppy and wet. Do not be tempted to add more flour as it will turn cutlets to be dense and pancake-like. As the semolina flour expands, it will absorb some of the moisture, but the mix should still remain wet.
🍛Serve as a…
Side dish: serve this nutritious beet cutlets with some pasta, potatoes or even rice.
Beet burger patty: you can easily use the cutlet as a vegan burger patty on a bun.
Snack: these beet cutlets can be a filling and nutritious snack, served with your favorite dip.
Food processor (or a box grater)
Non-stick frying pan with the lid
🌡️Storage and reheating
Refrigerate: let the cutlets cool down, transfer them to air tight container and store in the fridge for 3-4 days. Enjoy cold or reheat them in the microwave for about 30 second or until hot.
Freeze: you can easily freeze the cutlets. When they are completely cool down, place them in a freezer friendly bag or container. Freeze for 3-4 months. You can reheat the frozen cutlets in a microwave for about 4 minutes, flipping half way.
The mix will be quite wet and little runny (like a thick pancake dough), do not be tempted to add more flour (unless it is very-very runny. The semolina flour thickens a lot as it sits mixed with liquids ingredients, and it also expands when cooked.
📖Recipe variations and substitutions
Gluten free: you can easily use gluten free rice flour (or other gf flour) instead. You may need more semolina flour.
Extra veggies: add shredded carrot to the beet mix.
Make it spicy: add ¼ teaspoon ( or more) of cayenne pepper or hot chilly powder if you like spicy food.
Can I bake beetroots cutlets?
- I have not personally tried baking them (let me know in the comments if you do). But I would bake them on parchment paper with a thin layer of olive oil at 400°F for about 20 minutes, flipping half way.
Can I use raw beets instead of cooked?
- You can use raw beets to make these cutlets with slight adjustments. You will have to grate the beets very finely and squeeze the excess liquid. If you use raw beets, cook them longer on lower heat.
🥬Other recipes with beets you may like
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- 1 food processor or box grater
- 1 mixing bowl
- 1 set of measuring spoons
- 1 spatula
- 1 frying pan with lid non stick
- 3 small cooked beets (coarsely chopped) 300 grams or 2 cups chopped
- ¼ small onion
- 1 egg
- 6-7 Tablespoon semolina flour
- ¼ teaspoon salt or more by taste
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil or more as needed for frying
- Using a food processor, grate chopped beets and onions for about one minutes or until finely grated.
- In a mixing bowl, add grated beets and onions, eggs, semolina flour, salt and spices. Let it sit for about 5 minutes until semolina flour thickens.
- Preheat olive oil in a frying pan over medium heat. Using a spoon, scoop the beet mix and form a bowl with your hands. Carefully place the bowl onto a hot frying pan and flatten it gently with the spatula to form a cutlet. Repeat with the rest of the mix.
- Fry on one side for two minutes or until crisp on medium heat. Flip the cutlets, cover the pan and cook on low heat for another 2-3 minutes or until internal temperature reaches 145°F. Enjoy hot or chilled!
- the recipe yields 8 medium cutlets.
- use box grater instead of food processor to shred the vegetables.
- add more salt and spices if needed. I do not add a lot, because we love the earthy taste of beets.
- do not be tempted to add more flour. Semolina flour thickens and absorbs moisture.
- the mix supposed to be little runny, like a very thick pancakes dough.
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