Beetroot salad with walnuts. Beetroot salad with nuts and garlic
Beetroot salad with garlic and walnuts cooking is very simple. Beets are quite affordable vegetables both in price and in season. Walnuts add satiety to the salad, and garlic add spice. You can fill the salad with mayonnaise, sour cream, and unsweetened yogurt, according to your taste.
Beets can be cooked in advance. You can bake it in the oven for 20 minutes wrapped in foil. You can boil the beets in a microwave oven at 800 W for 6-8 minutes, making punctures on the surface of the beets with a fork and placing the beets in a microwave container, adding 2 tbsp. water and covering the top of the container with cling film. Or you can just boil the beets in boiling water in a saucepan until tender, about 20-25 minutes.
Peel the boiled and cooled beets and rub on a medium grater. Place the beets in a bowl.
Pass the garlic through a press and add to the bowl to the beets.
Add salt to the salad, add black pepper.
Set aside 3-4 whole walnut halves to decorate the salad, crush the rest of the nuts in a mortar into crumbs. Add the nuts to the bowl with the rest of the ingredients.
Season the salad with mayonnaise or yogurt. Mix the salad well with the dressing.
Beetroot salad with garlic and walnuts is ready! Decorate the salad, if desired, with slices of beets or walnut halves.
Bon Appetit!
Grated beetroot mixed with walnuts and seasoned with mayonnaise is a salad called Krasnaya Moskva. He has been known since Soviet times, when he often appeared on the tables of our grandmothers. Its popularity is very easy to explain: ease of preparation, pleasant taste, ease of assimilation by the body. Well, and benefit, of course.
The five most commonly used ingredients in beet walnut recipes are:
For cooking classic salad from beets with walnuts, in addition to basic products, mayonnaise and garlic are required. There may be enough salt in the sauce.
Beets must be boiled or baked in the oven. Then peel and grate. It is better to work with rubber gloves and an apron, as beet juice is very corrosive. If the beets are too juicy, you may need to drain off excess liquid. Otherwise, the salad, after standing for a while, will simply float.
It is not necessary to squeeze it out for this - you can put it in a colander, wait 10-15 minutes and then transfer the mass to a bowl for mixing salad.
Squeeze the garlic directly into the vegetables through a garlic press. Select the quantity to suit your taste: someone loves garlic more, someone less. The optimal volume will not always be indicated in the recipes.
It is advisable not to shift the mayonnaise, otherwise the dish will come out watery. But it is also for the individual taste.
The five lowest calorie beetroot and walnut recipes:
But regarding walnuts, it is worth talking in more detail.
If you don't bother too much and put it in the food as it is, nothing bad will happen. The salad will remain edible and will be praised.
But if you pour boiling water over the peeled nuts, hold them in water for about 5 minutes. And then try to peel them off, the result will surpass all expectations. The nuts will not taste bitter, they will become soft, tender, buttery. In the salad, however, they will look like small white bones, but you can put up with it.
A feast of colors and a fireworks display of flavors - a salad with beets and walnuts - will decorate the solemn feast and everyday meal. The original dish is spectacular, healthy and very tasty. Preparing food quickly, easily, from simple products.
In our selection of three options, you can choose a recipe for yourself, depending on the preferences and preferences in the family. If you take into account the above master classes, then you can surprise your family with mouth-watering beetroot dishes at least every day.
Features of the recipe for salad with beets and walnuts
Before introducing you to the composition and stages, we suggest finding out the nuances of cooking beetroot dishes.
Beet
We choose table varieties of saturated color without white blotches, stripes and shades.
There are four known options for processing root vegetables before sending them to the salad:
- baking,
- cooking,
- pickling,
- raw look.
The longest, but very useful way is to wrap the washed root vegetable in foil and send it to the oven for an hour and a half. Temperature - 200 degrees. In this case, the beets can be peeled or baked in their uniforms.
Cook vegetables over low heat under a lid, depending on the size, from 40 minutes to one and a half hours. To shorten the time, you can cut the root vegetables into halves or quarters. Then 30-40 minutes will be enough.
Marinated in vinegar with soy sauce, honey, herbs from several hours to a day.
The raw vegetable can also be included in beet salad recipes, but its specific taste is not to everyone's liking.
Additives
The most common components are:
- prunes, dried apricots, raisins;
- hard cheese;
- feta cheese;
- carrot;
- apples;
- nuts;
- sprouted wheat;
- pomegranate seeds;
- garlic;
- green onions;
- Red onion;
- cilantro;
- lettuce leaves.
What they fill
Most often, mayonnaise, sour cream, their mixture, vegetable oil with additives.
How to serve beetroot salads with nuts
With a common salad bowl or in portions. Flaky options are common.
Tartlets or halves of boiled eggs are filled with beetroot salads. The dish looks exquisite in a glass, bowl or glass.
Decorate with kernels of nuts, dried fruits, herbs.
Top 3 royal salads with beets and walnuts
Dishes based on vegetables with nuts and dried fruits have a truly royal taste. They are prepared very simply. The maximum time is spent on heat treatment of beets. Everything else is fast, simple and easy. The most tasty options present to your judgment in this short review.
Salad with beetroot prunes and walnuts
What we take:
- beets - 2 pcs.;
- prunes - 100 g;
- walnuts - 100 g;
- garlic - 2 cloves;
- parsley - a bunch;
- mayonnaise - 50 ml.
How do we cook
Wash the beets, cut off the tail and the top, wrap them in foil. We bake in the oven at 200 degrees for 90 minutes. Then we take out, cool and clean.
We sort the nuts so that there are no partitions and shells, chop with a knife or rolling pin. You can use a coffee grinder. We leave several halves intact for decoration.
Pour the prunes with boiling water, wash, dry and cut into strips.
In a bowl, mix the prepared ingredients, salt and season with mayonnaise to taste.
If desired, add the garlic passed through a press.
Serve the finished salad in bowls, decorating with a nut and a sprig of parsley.
Salad with beets and walnuts, raisins
An exquisite option will turn out if you include dried grapes.
Peel the beets (1 pc.), Wash, cut into circles, put in a bowl. It needs to be pickled, as in the publication of Fr.
Or make this recipe. In a bowl, combine 1 tbsp. l vinegar, 1 tbsp. l soy sauce, 1 tsp honey, Provencal herbs... Mix everything and pour the slices with this mixture. Leave for 4 hours at room temperature, covered with a lid.
Steam the raisins, wash them well and dry them. Better to take light seedless varieties. They are softer and sweeter.
Put the pickled beets on a plate, on top - raisins. Cover everything with a handful of arugula. Sprinkle with toasted pine nuts and walnuts (1 tablespoon). We spread pieces of feta or feta cheese (50 g). Carefully pour everything with marinade from beets.
Healthy, very tasty, vitamin salad of beets with nuts - a classic of the festive table! Add sour cream, cheese, herbs, raisins to the salad!
Healthy, tasty and vitamin-rich, beetroot salad with nuts and garlic will appeal to everyone. Soft beetroot salad filled with vitamins is good at any time - both winter and summer. Beets for making salad, of course, are taken not for fodder, but for dining, with a pronounced color.
- table beets - 5-6 small pieces,
- a handful of walnuts, 150 grams,
- a couple of cloves of garlic,
- a tablespoon of mayonnaise.
My vegetables. Boil the beets, after washing, in slightly salted water until tender. The cooking time depends on the size of the root crops - small ones are cooked faster (forty minutes), larger fruits take longer. Fill the finished beetroot with cold water for ten minutes so that it cools down quickly, and it is easier to clean. Rub the peeled vegetables on a coarse grater or cut into thin strips.
Chop the garlic finely and finely or squeeze through the garlic. Mix with beets.
Chop the nuts with a knife or grind them in a blender. Don't forget to leave a few kernels to decorate the dish.
Add chopped nuts to beets and garlic, add mayonnaise, mix.
Put the beetroot salad with nuts and garlic in a salad bowl, decorate with halves or quarters of whole nuts. We serve such an appetizer with absolutely any dishes - fish, meat, poultry, vegetables. It will be appropriate in all cases. Bon Appetit!
Recipe 2: beetroot salad with nuts and wheat germ
Beetroot salad with walnuts, garlic and wheat germ is delicious and as healthy as possible. Follow carefully the step-by-step photos of each cooking stage and follow the recipe. Beet salad can be done just for one or two, you will see for yourself. Pre-cooked beets are the only prerequisite for fast food preparation.
- boiled beets - 1 pc .;
- chopped walnuts - 2 tablespoons. spoons;
- sprouted wheat grains - 2 tablespoons. spoons;
- garlic - 2 teeth;
- mayonnaise - 3 tablespoons;
- sour cream - 3 tablespoons. spoons;
- green onions - 2-3 feathers;
- salt.
We start by chopping medium-sized boiled beets. The photo shows how it should be rubbed.
For delicious recipe we need walnuts, which we grind.
Season the beetroot salad with crushed garlic, sour cream and mayonnaise, taken equally. For lean days, we use only lean dressing. Alternatively, use lean mayonnaise.
Add wheat germ, green onions and salt if necessary.
Voila, beetroot salad with nuts, garlic and wheat germ is ready! The dish is universal, you can cook it for any occasion.
Recipe 3, simple: beetroot salad with nuts and prunes
Homemade beetroot salad is attractive because it has a mild, pungent taste and is very healthy. Walnuts are good for the brain, prunes and beets are good for the intestines. In addition, such a salad is quite dietary and budgetary. Let's look at a simple photo preparation of beetroot salad with prunes and walnuts for a delicious lunch.
- Boiled beets (sweet) 200 g
- Peeled walnuts 30 g
- Prunes 50 g
- Garlic 2 cloves
- Mayonnaise 2 tbsp l.
Peel the boiled beets and grate on a coarse grater.
Cut the pitted prunes into small pieces.
Chop the walnuts in any way possible.
Chop the garlic cloves.
In a separate bowl, combine the beets, prunes, walnuts, and garlic. Add mayonnaise. Taste the beet salad and season with salt and pepper if desired. Stir.
Place the salad in a salad bowl. Garnish with walnuts and herbs.
Recipe 4: beetroot salad with prunes and walnuts
The simpler, the tastier. Gourmets adhering to this principle will definitely like light salad from incredibly healthy beets, aromatic prunes and walnuts.
The best dressing for such a salad, of course, will be sour cream, but if you cannot imagine your life without mayonnaise, you can use it too - the benefits of the dish will not decrease much.
- 1 small beet
- 3-4 pcs. prunes
- 2-3 peeled walnuts
- 1-2 tablespoons of low-fat sour cream
Prepare boiled beets, nuts, prunes and a little sour cream for the salad.
Lovers of fresh vegetables can use thermally unprocessed beets for making salad, but those who do not understand or even dislike its taste should first bake it. healthy vegetable in the oven or boil until cooked in plenty of water.
Allow the finished beets to cool completely, and then chop with a grater.
Pour the prunes over with boiling water and, after slightly drying, cut into small cubes.
Grind the walnut kernels with a blender.
Add both ingredients to the salad and mix thoroughly.
Season the prepared salad with beets, walnuts and prunes with low-fat sour cream and start eating right away - it's easier, healthier and tastier dishes can not found.
Recipe 5: raw beetroot salad with nuts and raisins (with photo)
Beetroot salad is perfect for lunch or dinner, and spicy lovers can add a couple of pressed garlic cloves to it for flavor!
- beets - 1 piece
- raisins - 1 tablespoon
- walnuts - 1 tablespoon
- mayonnaise - 1 tablespoon
- salt to taste
The salad is prepared quickly, since the beets do not need to be boiled - they are rubbed fresh.
To do this, peel the vegetable and rinse it in water. Grate on a coarse grater.
Add the steamed raisins to the container with grated beets.
Then lightly chop the walnuts, but so that they do not turn into dust, and add to the rest of the products.
Salt the salad and season with mayonnaise. If you are on a diet - choose a low-fat composition of mayonnaise, for example - light!
Mix everything well, put the salad in bowls or bowls and serve, decorate with sprigs of herbs. Enjoy!
Recipe 6: delicious salad with cheese and beet nuts (step by step)
A simple, quite hearty and healthy beetroot salad with cheese, garlic and walnuts. Such a salad may well replace dinner for almost all family members, since it contains almost everything the body needs.
- 5-6 pcs medium beets
- 300 gr hard cheese
- 4-5 pieces of garlic cloves
- 50 gr peeled walnuts
- 200-250 gr mayonnaise
- Salt to taste
Put the beets in a deep bowl, cover with water and leave for a few minutes so that the adhering earth gets wet. This will make it easier to clean. Thoroughly wash the beets, clear them of the earth. In addition, we cut off the tail and leaves, if any. We put the beets in a saucepan, fill it with water and put on the fire to cook. Let's wait until it boils and let the beets simmer for about forty minutes.
After our beets are boiled, drain the water and leave it to cool right in the saucepan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's get to the walnut. If it is in a shell, then we will clean it and then grind it a little. Cheese must be from hard varieties. It must be grated on a coarse grater.
So the beets are cold. Peel it and rub it on a coarse grater. That's all. Now, in a deep bowl or salad bowl, combine all the ingredients, beets, cheese, garlic and walnuts. Salt a little, season with mayonnaise and mix thoroughly. We lay out the finished beetroot salad with cheese garlic and walnuts in smaller salad bowls or in small individual vases, decorate with herbs and serve.
Recipe 7: beet salad with walnuts (step by step photos)
- 200 g nuts
- 3 beets
- 3 tbsp mayonnaise
Boil the beets, peel and rub on a coarse grater.
Then chop the nuts and add to the beets.
Add mayonnaise to the salad and sprinkle with salt to taste.
We mix everything and serve, the beetroot salad with nuts is ready.
Recipe 8: puff salad with beets, nuts, prunes
Layered salad, the recipe from the photo of which is in front of you, is suitable for those who adhere to the principles of healthy eating. It is based on healthy products - beets, walnuts, prunes. Such a salad is, first of all, a source of vitamins and minerals, and then an appetizer. Prepare this beetroot salad for the family and you will see that healthy can also be delicious.
It is best to use sour cream as a dressing for a dish, not mayonnaise. It is she who helps to assimilate all the useful from the products used in this recipe.
If you prepare all the products in advance, it will take no more than half an hour to prepare a salad with beets, prunes and walnuts.
- beets - 1 pc.;
- sweet and sour apples - 2 pcs.;
- prunes - 100 gr.;
- walnut - 100 gr.;
- sour cream - 200g.
In order to prepare a salad of beets with prunes and walnuts, rinse the pitted dried fruit with cold water and pour over with boiling water. It happens that prunes are slightly harsh, in which case you can leave them in hot water for 10 - 15 minutes. Dry it a little, you can use a paper towel or leave it to dry for a few minutes.
Rinse the walnuts and dry them by pouring them into a frying pan, dry them over low heat for about 10 minutes.
Boil and cool the beets. Beets are cooked for a long time, about 2-3 hours, so it is better to cook them in advance and store them in the refrigerator.
Peel apples and boiled beets.
Grate beets on a coarse grater.
For our beet salad, grate the apples just as coarsely. To prevent them from darkening, you can sprinkle them with lemon juice.
Grind the nuts in a blender to coarse crumbs.
Cut each prune berry into 5-6 parts.
Lay out the first layer of beets.
Pour sour cream evenly over.
Put a layer of crushed apples on the beets.
And put the beets again in the last layer.
If desired, in a salad with beets and nuts, you can duplicate all the layers. Pour sour cream on top of the salad.
Gourmet, sweet beet-nutty puff salad with prunes ready. It can be prepared on a regular day or on a festive table. The simplest dinner can be made special by offering your family this simple salad - a storehouse of nutrients and minerals.
Salads are invariably present on the menu of most people. On the festive table There are necessarily several of them, but everyday meals are not complete without such dishes, especially if the hostess in the house is not lazy and not too busy with work or problems with children. And many home chefs willingly cook with walnuts, adding a variety of additional ingredients to it.
Why choose these products
Beetroot has retained its popularity for centuries. It is used in first courses - borscht and beetroot, made from it vegetable caviar and a variety of snacks. This is because it prevents the stomach from getting fixed, helps fight gallbladder diseases and improves blood quality.
Any nuts are no less useful, but walnuts are the best among them. The trace elements contained in them have a beneficial effect on a person with anemia, problems with the liver, heart or stomach, atherosclerosis and vitamin deficiency.
Perhaps it is precisely because of the beneficial qualities of the constituents that people love beetroot salad with walnuts, especially since the combination of these products is very pleasant to the taste.
Most popular recipe
He is familiar, perhaps, to everyone. Take 3 beets, 80 grams of peeled kernels, 3 pieces of garlic cloves, sugar and salt - at your discretion. Some people also add carrots to such a salad of beets with walnuts and garlic, but this is optional. The main vegetable is boiled, peeled and rubbed coarsely. If there are carrots in the dish, they are not boiled, but rubbed raw. Nuts are fried in a skillet without any "grease" and finely chopped. The garlic is passed through a crusher. Everything is mixed, seasoned with not too fatty sour cream (as an option, with mayonnaise, but this is worse), salted and seasoned with sugar (if you took mayonnaise, set the sugar aside). The finished result is decorated with chopped herbs.
With additional "accessories"
Beets go well with various healthy dried fruits. One of the most popular is the dish in which it is combined with prunes. For such a salad of beets with walnuts, you will need: about 700 g of vegetables, 8 pieces of prunes, 3 tbsp. tablespoons of nuts and mayonnaise, onion. Salt, as always, to your taste. Beets are boiled (or baked), peeled and rubbed. Nuts are finely chopped. The prunes are steamed until soft (make sure not to overexpose them in boiling water, in which case it will begin to creep), and then cut into 4 pieces. Everything is mixed with finely chopped onions, salted and seasoned. Separate advice: when filling your dish, mix mayonnaise with sour cream - it will be much tastier.
You can also vary the ingredients included in this salad: walnuts, raisins, beets. It turns out to be no less tasty and healthy. If you find it a little sweet, squeeze out some lemon juice.
Many people advise to cook this dish from raw beets. The color of the salad turns out to be brighter, while the beneficial qualities of the vegetable are not lost from heat treatment. Plus, the food becomes much juicier. However, keep in mind: it is better to eat it freshly cooked, as the juice runs off, and the beets begin to "wither". And not everyone likes the taste of this raw vegetable. However, it's worth a try!
Greek salad - tasty, healthy and unusual
There are many recipes under this name among the people. This is understandable: Greek cuisine is rich in a variety of snacks. She also paid attention to beets. The offered salad of beets with walnuts also includes 2 cloves of garlic (1 piece), cilantro, 0.5 teaspoon each of wine vinegar and black ground pepper, a glass of olive oil, a teaspoon of light honey (necessarily natural, it is better to buy on the market ) and soft cheese(120-130 g). 2 beets are baked (not boiled!). Lettuce leaves are washed, torn and laid out on a dish. The vegetable is cut into cubes and laid out on top of them. 150 g of nuts are chopped to the maximum (it is better to use a blender), spread over the beets. Pieces of cheese are placed on top, then onions, and cilantro on top of it. A sauce is made from honey, oil, vinegar, pepper and crushed garlic. It is poured over the whole beetroot salad with walnuts, but it is mixed only before serving. By the way, it can be served in a common salad bowl, or in small containers for everyone.
One of the best lean salads
Anyone who observes church posts or simply protects the figure knows how quickly traditional dishes get bored and how you want something tasty on such days. They can be advised to prepare such a salad: beets, pomegranates, walnuts, garlic. The ratio of the products is as follows: 500 g, 1 piece, 120 g, 3 wedges. At first, the preparation is standard: the beets are boiled and rubbed, the garlic is choked, the nuts are chopped. The pomegranate is disassembled into separate grains, after which everything is mixed. For dressing, mayonnaise is mixed with vinegar (preferably wine or apple cider) in approximately equal amounts. Everything must be insisted in the coolness for at least half an hour before use.