What can be done with boiled beets. What to make from boiled beets? Beetroot salad with vegetable oil

Beetroot loved by us and many other peoples, juicy and red root vegetable We cook the most amazing soup from it -. And this is already a great achievement. But other dishes remain popular too. Boiled beetroot salad has been convenient, inexpensive and delicious dish, both for a holiday in the form, and on simple days. Meat ingredients, other vegetables, garlic for flavor, beans and peas, and potatoes can be added to beets. Lots of great ideas delicious salads with beets. And everyone can be useful as much as tasty.

After all, beets contain many vitamins, minerals and nutrients. Who often eats beets in any form, will be less sick and easier to cope with viruses, Beets cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say for myself that the beets are simply delicious, especially in interesting salads. It is not at all necessary to eat her alone without other foods. Let's get creative and prepare a delicious boiled beetroot salad using the following recipes.

Boiled beetroot salad with garlic, prunes and walnuts

A very simple but amazingly delicious beetroot salad. Combinations with garlic always work out advantageously for beets. It is tasty and difficult to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quickly enough, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have boiled beetroot salads, we will consider this point completed.

You will need:

• beets - 2 medium pieces,
• walnuts - 100 gr,
• prunes - 70 grams,
• garlic - 2-3 cloves,
• mayonnaise - 3-4 tablespoons,
• salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Soak prunes in warm water to soften. After that, cut it into small pieces, but do not grind it too much so that it does not get lost to taste.

3. Walnuts grind into small pieces in a blender. You can do this manually in different ways. For example, put it in a bag, and roll it over it with a rolling pin until the nuts break into crumbs. Can be crumbled in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.

4. Add mayonnaise and salt to taste. If you want something spicy, add a little pepper, but keep in mind that garlic will also give spiciness. Grate the garlic on a fine grater or squeeze through a special press.

5. Whisk all ingredients in a bowl. Now, if you wish, you can put the salad in a beautiful dish or shape it with a ring. Decorate the salad with mayonnaise drops, nut pieces, or herbs. It will turn out to be both beautiful and tasty.

A delicious salad of boiled beets with garlic and prunes is ready. Bon Appetit!

Beetroot salad with fried onions and walnuts

Another simple and delicious beetroot salad. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying and implementing it in your daily menu, as a vitamin and hearty salad. In the lean version, the salad is prepared without mayonnaise, which makes it very dietary and light.

You will need:

• beets - 1 large,
• onions - 2 pcs,
• garlic - 1-2 cloves,
• walnuts - 50 gr,
• salt and pepper to taste.

Preparation:

Preparing a salad of boiled beets, grated on a cereal grater. You can also use a Korean carrot grater.

Onions must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate on a fine grater. Put it on the beetroot. Top with still warm fried onions and let sit for a few minutes.

Grind the walnuts in a blender or crush them with a rolling pin. Combine all ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.

A delicious and simple salad with beets is ready.

Salad with beets, beans and pickles

The combination of beets and pickles may remind some of the vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it easier and buy canned beans at the store. Pickles will be an addition.

You will need:

• beets - 300 gr,
• canned red beans - 1 can,
• pickled cucumbers - 2 pcs,
• garlic - 2 cloves,
• olive oil - 1 tablespoon
• lemon juice - 1 tablespoon
• greens for serving,
• salt and pepper to taste.

Preparation:

1. Drain the beans. You can rinse it a little with drinking water so that it gets rid of the rest of the thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. Beets are best cut into cubes too. Although, if you wish, you can grate it on a grater, it's up to your taste.

4. Add the grated garlic to the vegetables.

5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although everything is just as tasty.

Sprinkle fresh green onions over the prepared salad. Serve with a festive or casual meal. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to consider delicious beetroot salads. At the base, as already indicated, boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out to be very tender with a creamy aftertaste. It can be easily placed for guests on festive table.

You will need:

• beets - 1 large,
• eggs - 3 pcs,
• processed cheese - 1 pc,
• garlic - 2-3 cloves,
• mayonnaise,
• salt and pepper to taste.

Preparation:

This salad, like many other beetroot salads, can be prepared in just a matter of minutes. From the preparatory steps, only decoction of beets until cooked and hard-boiled eggs.

Next, peel the beets and grate on a coarse grater. Grate the cheese in the same way on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.

Peel the eggs and grate them on a coarse grater. Grate the garlic finely.

Now mix all the ingredients in a convenient bowl, season with mayonnaise. lightly salt and pepper.

Serve a delicious boiled beetroot salad garnished with boiled egg wedges and herbs.

If you did not know, then I will tell you what to mix boiled beets with raw carrots and cabbage is not only possible, but also necessary. You will get a light vitamin spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.

You will need:

• boiled beets - 2-3 pcs,
• cabbage - 300 gr,
• carrots - 3-4 pcs,
• onion - 1 pc,
• garlic - 1-2 cloves,
• vegetable oil for dressing,
• salt to taste.

Preparation:

Of all the vegetables used in this salad, only beets must be boiled. Cool it down and clean. Then cut all the vegetables into roughly equal pieces.

If you have a Korean carrot grater, you can grate both beets and carrots on it. So the salad will get the original appearance.

It is best to chop the cabbage into very thin strips. If the cabbage is tough, then put it in a separate plate, sprinkle with salt and remember a little with your hands. The cabbage will let the juice out and soften a little.

By the way, you can also use sauerkraut in this salad.

Cut the onion into small pieces or strips and fry in a pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.

Before mixing all the products, put the beets in a bowl and season with vegetable oil, stir. The oil will coat the beets with a thin film and prevent them from staining all other vegetables. The salad will turn out to be beautiful and contrasting.

Now you can add all the other ingredients, mix well. salt and add oil if not enough.

Bon Appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad will perfectly complement any festive table. Especially if it is advantageous to serve it. Puff salads are rightfully considered festive with us, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots, themselves bright in color, add other layers, such as boiled eggs or cheese and lettuce will sparkle with colors.

Delicious salad with boiled beets, cheese and walnuts

Beetroot salad doesn't have to have a lot of ingredients. Just 2-3 of the most delicious and simple culinary masterpiece is enough. The thing is that the beets themselves are delicious and only need to be supplemented. Cheese does a great job with this. Such a salad with cheese and nuts is wonderful for a holiday and on weekdays.

You will need:

• beets - 3 large,
• hard cheese- 80-100 gr,
• walnuts - 50 gr,
• garlic - 2 cloves,
• mayonnaise for dressing,
• salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Grate your favorite hard cheese on a fine grater. Leave quite a bit to decorate the salad on top.

3. Chop the nuts with a knife or blender. But do not grind them into dust, leave bits that will taste.

4. Combine all ingredients in a salad bowl. Squeeze the garlic into it. Salt to taste and season with mayonnaise.

5. To shape the salad, place it in a small round bowl, then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.

6. Make a nice hat on top of the salad from grated cheese, and put the walnuts in a circle.

Delicious beetroot salad is ready. Call everyone to the table!

Light salad of beets and feta cheese

Whether you're on a diet, fasting, or just a low-calorie, healthy diet, beets are your best friend. In addition to taste, it has many useful properties... Not surprisingly, beetroot goes well with feta cheese.

You will need:

• beets - 4 pcs,
• feta cheese - 100 gr,
• parsley - a few branches,
• garlic - 1 clove
• olive oil - 2 tablespoons
• lemon juice - 3 tablespoons,
• salt and pepper to taste.

Preparation:

Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into approximately the same cubes.

Chop the parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Drizzle with olive oil and mix well.

Season with salt according to your taste. But you don't need to salt a healthy salad. Serve to the table. Light diet salad beetroot ready.

Chicken, cheese and beetroot salad - recipe video

Another delicious holiday salad beetroot, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. It can easily become an alternative to herring under a fur coat.

Original salad of beets, pears and Adyghe cheese

Pear is not the first ingredient that comes to mind to add to boiled beet salad. But nevertheless, and not the last. No matter how original it may sound, the salad is very interesting in taste. Sweet enough, but pleasant. My advice to this recipe is not to go for an overly juicy pear variety. A popular conference is fine.

You will need:

• beets - 2-3 pieces,
• pear - 1 piece,
• Adyghe cheese - 100 gr,
• garlic - 1-2 cloves,
• sour cream - 3-4 tablespoons,
• salt to taste.

Preparation:

1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.

2. If you used a grater for carrots, then grate the pear on it. If ordinary, then it is better to chop the pear. A pear lets out too much juice from a regular grater. Remember to peel the skin off the pear.

3. Crush the cheese with your hands with a bowl of salad. Adyghe cheese breaks down very easily into crumbs. By the way, instead of it, you can use other white cheeses with a mild taste: suluguni, mozzarella.

4. Squeeze one or two garlic cloves into the salad. Decide for yourself how spicy you want it. Garlic balances the sweetness of the pear.

5. Lightly salt the salad and season with sour cream.

6. Sprinkle the crumbled walnuts on top of the salad. If desired, the nuts can be added directly to the salad. Choose according to your taste.

Delicious and light salad from boiled beets with pears ready. Bon Appetit!

Boiled beetroot salads are an indispensable dish both on the festive and on the everyday table. A variety of recipes are easy and simple to prepare, salads are delicious, bright, nutritious and healthy.

• 0.2 kg of boiled beets;
• 0.2 kg of oranges;
• red sweet onion - 1 pc.;
• spinach or arugula;
• 1 tbsp. l. wine vinegar;
• 1 tsp mustard;
• 2 tbsp. l. olive oil;
• 1 tsp liquid honey;
• freshly squeezed orange juice;
• a mixture of peppers and extra salt.

Boil the beets in the usual way, and then cool them.

We clean the roots and cut into thin slices.

Peel the oranges and also cut into equal circles. Do not forget to remove the bones.

To prepare the gravy, take a deep bowl and put the mustard in it. Add liquid honey, olive oil, freshly squeezed orange juice to taste and wine vinegar to the bowl. We mix everything well.

Take a flat plate and lay out the chopped beets and orange slices in layers. To taste, sprinkle the salad with chopped spinach leaves, arugula and onion rings on top.

Pour the prepared spicy sauce over the salad, add a little salt and add the pepper mixture.

Recipe 2: salad of boiled beets and garlic (with a photo step by step)

Boiled beetroot salad with garlic is suitable not only for adherents of a vegetarian lifestyle, but also for those who love healthy food. Sour cream adds nutrition to the dish, while garlic and mustard make it spicy. In general, it turns out delicious and delicate salad with a small amount of required ingredients.

• boiled beets - 2 pcs. (medium size);
• sour cream - 100 ml;
• garlic - 2 cloves;
• mustard - 2 tsp

Prepare the dressing first. To do this, mix sour cream with mustard.

Instead of sour cream, you can take mayonnaise (preferably homemade).

Grate the boiled beets on a coarse grater.

Pass the garlic through a press.

Stir all required ingredients evenly. Spices can be added if desired. Salad ready.

Recipe 3: boiled beetroot and carrot salad with celery

Simple, but at the same time very tasty, affordable and vitamin salad made from beets, carrots and celery. The salad is quite easy and simple to prepare and can diversify your daily menu.

• mustard - 1 tablespoon
• onion - 1 piece
• carrots - 1 pc
• beets - 1 piece
• table vinegar - 2 tablespoons
• celery root - 0.5 pcs
• olive oil - 3 tablespoons
• walnuts - 1 tbsp
• salt - a pinch

Recipe 4: delicious boiled beetroot salad with pear

• fresh pear - 100 gr
• sunflower oil - 3 tablespoons
• beets - 70 gr
• salt - 2 pinches
• Savoy cabbage - 15 gr
• ground black pepper - 1 pinch
• lemon juice - 1 tablespoon
• Brie cheese - 35 gr

Recipe 5: salad with boiled beets and apple (with photo)

• boiled beets - 2 pcs.
• raw carrots - 1 pc.
• apple - 1 pc.
• garlic - 3 cloves
• walnuts or almonds - a handful
• mayonnaise or sour cream for dressing

Boiled beets and grated on a coarse grater. Grated carrots raw.
Peeled and cut the apple into cubes. I chopped the nuts with a knife.


> Finely grate the garlic and add some mayonnaise.


That's all, the salad is ready. Instead of mayonnaise, you can season the salad with sour cream and salt a little.

Recipe 6: a simple boiled beet salad (step by step photos)

• Beets - 2-3 pcs.
• Pickled cucumbers - 2-3 pcs.
• Sugar - 0.5 tsp
• Garlic - 1 clove
• Cranberries or lingonberries (optional) - 1 handful
• Salt, spices and herbs to taste
• Vegetable oil - for refueling

Boil the beets, grate or cut into slices. For cooking, it is better to take medium-sized beets: they cook faster, and, as a rule, are more juicy and sweeter.

Cut the pickled cucumbers into thin slices, mix with the beets and add the crushed garlic.

Salt and pepper the salad, add sugar and season with vegetable oil. The amount of oil is determined by the size of the ingredients and personal preference.

Add cranberries and fresh herbs at the end. The berry can be both fresh and defrosted - this does not affect the taste of the salad.

And now the salad with beets, garlic and pickles is ready.

Recipe 7: diet boiled beet salad with nuts

A simple and delicious boiled beet salad.

• boiled beets - 4 pieces
• walnuts - ¼ glass
• salt, black pepper
• olive oil - 1 tablespoon
• garlic - 1 clove
• lemon juice - 1 tsp

Dry the nuts in a pan or oven for 4-6 minutes.

Boil its beets. Chill the beets, peel and rub on a coarse grater.

Add garlic squeezed through a press to the beets (if you like it sharper, you can add a couple of cloves). Season with salt and pepper, add olive oil and lemon juice, mix well.

Shape the salad in a way that suits you best.

Peel the nuts and chop with a knife.

Sprinkle the chopped nuts over the salad and serve immediately.

Recipe 8: boiled beetroot salad with potatoes

• Beets - 3-5 Pieces
• Potatoes - 3-4 Pieces
• Pickled cucumbers - 7-10 pieces
• Green peas - 350 Grams
• Carrots - 350 Grams
• Red Onion - 2 Pieces
• Olive Oil - 150 Milliliters
• Wine Vinegar - 50 Milliliters
• Salt and Pepper - To taste

Beets, potatoes, carrots, wash well, then put in a large pot and fill it with cold water. I cook vegetables until tender (carrots and potatoes - 20-30 minutes, beets - 1-1.5 hours). I boil green peas. Cool and peel vegetables.

For dressing: pour olive oil, vinegar, salt and pepper into a bowl, mix well.

Chop potatoes, carrots, onions into cubes and add boiled green peas, mix.

Finely chop the beets and place them in a bowl, season with 1/3 of the prepared dressing.

Chop the pickles finely.

Add the cucumbers to the beetroot bowl and stir.

With the remaining dressing, pour the contents of the second bowl (with potatoes, carrots and onions).

I mix the contents of two bowls and send the salad to the refrigerator for a couple of hours. It tastes best the next day.

Recipe 9: boiled beet salad with prunes

• 4-5 pre-cooked small beets
• 50 g shelled walnuts
• 50 g dried prunes
• 30 g raisins
• 2-3 cloves of garlic
• salt, mayonnaise

Pour boiling water over the raisins for 10 minutes, and finely chop the prunes.

Pour the walnuts into a dry hot frying pan and fry them for 5 minutes, stirring constantly, since they are fried very quickly.

Cool the toasted nuts and cut them into small pieces, peeling them off at the same time.

We clean and rub the beets on a coarse grater.

Add steamed raisins, prunes, some nuts to a plate with beets (leave a little for decoration).

Pass the garlic through a press or finely-finely chop, then add to the salad.

Salt to taste and season with mayonnaise. We transfer the finished salad to a beautiful salad bowl, decorate with the remaining nuts and herbs and serve.

Recipe 10: salad with boiled beets, cucumbers and prunes

• beets - 350 gr
• prunes - 100 gr
• walnuts - 100 gr
• canned cucumbers - 100 gr
• garlic - 2-3 cloves
• mayonnaise - 100 gr

Beetroot salad with nuts, prunes and garlic starts with cooking the vegetable. Cook the beets in the usual way. Refrigerate and clean.

Grate on a fine grater.

Pre-soak prunes in boiled water.

Rub in thin strips.

Peel or take peeled walnuts. Wash, dry and fry in a dry frying pan so that after cooking the beets with nuts have a more pronounced spicy aroma.

Peel and chop the garlic on a fine grater.

Grate the cucumber on a fine grater and let it stand, and then drain the excess liquid.

Stir everything.

Season with mayonnaise. Salad ready!

All boiled red beet salads are generally low in calories. Since the rest of the ingredients that traditionally complement the recipe are mostly vegetables. I have put together a wonderful selection for any occasion - dinner with the family, for a light snack. There are also candidates for the preparation of the holiday menu. Moreover, all of them are incredibly simple to perform, and their taste will not be inferior to culinary masterpieces.

Simple beetroot salad with garlic

All ingenious is simple! The two components are perfectly combined, sometimes you don't want to add anything.

1. I advise you to chop the boiled red beets into cubes, the salad will be tastier than with the grated one.
2. And one more good advice: do not grind the garlic into gruel, but chop it with a knife, but extremely finely.
3. Instead of traditional mayonnaise and sour cream, try tucking natural yogurt into the dish without any additives. The dish will become less nutritious and more useful.
4. Connect the components and refuel. Bon Appetit!

Delicious salad of boiled beets and fresh cabbage

Simple vitamin salad for hastily but delicious. By the way, replace boiled beets with pickled ones, and add beans, it will turn out, with which I have already introduced you.

• Fresh cabbage - 200 gr.
• Large beets.
• Sunflower oil - spoon.
• Sugar, lemon juice and salt to taste.

How to make a delicious beetroot salad:

1. Boil the beets and grate with coarse shavings (I often cut them into strips, like for borsch).
2. Chop the cabbage and grind it with your hands, letting in the juice. Season with salt and stir.
3. Add the root vegetable strips to the cabbage, season with spices and oil.

Beetroot salad with carrots and apple "Venus's Smile"

Light beet-apple salad from the category of dietary ones, great for losing weight. Incredibly interesting marinade and dressing with vegetable oil and vinegar. Simultaneously, beet salad according to this recipe, it is great for a festive table.

Take:

• Medium beets.
• Large carrots.
• Sweet large apple.
• Bulb.

For refueling:

• Lean oil - 3 large spoons.
• Sugar - small, with a slide, spoon.
• Soy sauce - 2 tbsp spoons.
• Mix of peppers - amount at discretion.
• Salt is a teaspoon.

For the marinade:

• Apple cider or natural grape vinegar - 2 tbsp. spoons.
• Sugar - 2 tsp.

Step by step preparation of beetroot salad with apple:

1. Boil the carrots and beets (baked tastier). Refrigerate and cut into strips.
2. Chop the onion into thin rings, peel the apples, remove the middle, and cut into strips. You will get beautiful straws if you use a Korean vegetable grater.
3. Put onions and apples in a salad bowl, pour in vinegar and add sugar. Stir and set aside to marinate for half an hour.
4. Prepare the dressing separately: combine the butter with salt and sugar, add the sauce and sprinkle with pepper. Whisk well until smooth.
5. Squeeze the onion and apple pickled by that time, add to the beets.
6. Season the salad and keep in the cold for 30-40 minutes.

Korean style baked beet salad

It has always been believed that for beet salad it is better not to cook, but to bake the root vegetable in the oven. A spicy salad cannot but be liked, like all Korean dishes popular recently. By the way, according to the proposed recipe, you can make a salad from fresh beets.

Would need:

• Raw beets - 600 gr.
• Bulb.
• Garlic cloves - a couple of pieces.
• Ground coriander - small spoon.
• Pepper - ½ teaspoon.
• Vegetable oil - 80 ml.
• 9% vinegar - 1.5 tbsp. spoons.
• Salt and sugar - 1.5 small spoons each.

How to make a delicious salad:

1. Wash the root vegetable, spread on a baking sheet and bake at 180 ° C, about 40-45 minutes. make sure not to dry out.
2. After cooling, peel and use a Korean grater. This will make a very pretty straw.
3. Chop the onion into cubes and fry in oil. Add coriander and pepper to the onion and continue to fry for a couple of minutes. Leave to cool.
4. Put the beetroot shavings in a bowl, add sugar, chopped garlic into gruel, salt, and pour in the vinegar.
5. Send the onion there, add a little oil and stir.
6. Press down with pressure and put in the cold for 12 hours. During this time, stir the salad once.
7. After the set time, stir and serve.

Familiar with ? You will be surprised, but there are amazingly many recipes. You can get acquainted by following the link.

Recipe with beets, prunes and walnuts

Prunes are friends with vegetables, other fruits, and meat. Beets also go well with dried plums. Introducing the most popular beetroot salad recipe.

Take:

• Beet.
• Prunes - a handful.
• Walnut - a handful.
• Garlic - 2 cloves.
• Mayonnaise.

How to cook:

1. Steam the prunes for 15-20 minutes, drain and dry the plums. Cut into slices.
2. Chop the nuts, some into small crumbs.
3. Rub the boiled beets, send them to a salad bowl, add plums, nuts, finely chopped chives and season with mayonnaise sauce.

Diet salad with beans

Take:

• Beets and a jar of beans.

For refueling:

• Mustard is a small spoon.
• Lean oil - spoon.
• Lemon juice is a small spoon.
• Sugar is a dessert spoon.
• Salt, dill.

Step-by-step recipe:

1. Peel the boiled beets, drain the liquid from the jar of beans. Chop the dill (add parsley if desired). Place in a salad bowl.
2. Prepare a dressing by combining mustard with butter and sugar. Salt. Pour in lemon juice little by little, determine the amount yourself, based on your taste priorities.
3. Season the salad, stir and garnish with chopped green onions.

Beetroot salad with pickled cucumber, chicken and mayonnaise

A delicious and satisfying treat called "Confession". Perhaps because it will cause positive emotions in guests and households who have tasted the dish. If you start making beetroot salad for a holiday, lay it out in layers.

Would need:

• Chicken breast - 250 gr.
• Beet.
• Pickled cucumber (or pickled) - 150 gr.
• Purple onion.
• Hard cheese - 100 gr.
• Mayonnaise.
• Pomegranate seeds for decoration.

How to make a boiled beet salad:

1. Boil the root vegetable, cool and rub with coarse shavings. Many people prefer to cut into cubes, which is also a good option.
2. Boil and chill chicken fillet... Chop finely into cubes.
3. Grate cucumbers and cheese on a coarse grater. Cut into rings from the onion.
4. We collect the dish - put the chicken meat on the bottom of the salad bowl, make a mayonnaise mesh.
5. Next are the onion rings, followed by a layer of pickles.
6. Spread some mayonnaise and lay out the beets. Re-mesh the mayonnaise sauce and garnish with grated cheese. Scatter pomegranate seeds over the top.

Beetroot and Cheese Salad Recipe

Take:

• Raw beets - 500 gr.
• Arugula - 50 gr.
• Pomelo - 150 gr.
• Cheese - 120 gr.

For refueling:

• Mustard seeds - 30 gr.
• Honey - 30 ml.
• Lemon and orange juices - 10 ml each.
• Sunflower oil - 50 ml.

Preparation:

1. Bake the beets in the oven.
2. Make a dressing by mixing honey and mustard. Whisk, pouring in the oil a little at a time. Then add both juices and beat well again.
3. Divide the chilled beets into cubes, mix with the dressing. Rub the cheese.
4. Add the sliced ​​pomelo and arugula.
5. Stir and scatter cheese shavings on top.

How to make beetroot tuna salad without mayonnaise

• Beets, boiled - 250 gr.
• Tuna is a jar.
• Parsley - 3 large spoons.
• Lemon juice - spoon.
• Salt, pepper, egg yolk for decoration.

Preparation:

1. Mash the fish with a fork. Boil the beets and rub coarsely.
2. Combine the components of the salad in a salad bowl, salt and stir.

Delicious salad with sour cream, avocado and feta cheese

A festive version of beetroot salad.

• Small beets - 6 pcs.
• Cheese - 150 gr.
• Avocado.
• Sour cream is a spoon.
• Lemon zest and juice - a teaspoon each.
• Garlic - a couple of cloves.
• Salt, herbs, pepper.

How to make beetroot salad:

1. Boil and cool the root vegetables, cut into 3 mm plates, no more. Spread the round pieces on a wide platter. Season with pepper and salt.
2. Combine feta cheese, lemon zest, garlic gruel and pepper in a bowl. Stir the mixture thoroughly.
3. Separately combine the avocado pulp with sour cream, pepper again and mash properly with a fork.
4. Combine the contents of the bowls and stir.
5. Spread the delicious filling over the mugs.

Salad cooking secrets

Here are a couple of secrets for making delicious beetroot salads:

• It has always been considered that it is better to pick up medium-sized root crops. They are tastier, in addition, their cooking time is significantly reduced.
• Experienced housewives know that it is much tastier to make salads not from raw, but from baked beets. Try it by all means, if you haven't done it yet.

Beets are available regardless of the season, and this is its main advantage. In addition, it is distinguished by a high degree of usefulness, contains many useful and nutritious substances - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a wide variety of dishes, both salads and desserts. In this article, we will look at a few recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite its high sugar content. This vegetable will help cleanse the body of "bad" cholesterol, prevent folate deficiency, and relieve you of constipation.
Let's take a look at a few simple dishes that you can prepare using this unique root vegetable.

Simple salad

This recipe for an interesting and very simple salad is useful not only for lovers of various savory snacks, but also for those who are committed to a healthy lifestyle.

Ingredients:

Beets - one large or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil - a couple of tablespoons;
- ground black pepper - a couple of pinches;
- salt to taste.

To prepare this dish, you will need to boil and pickle the beets in advance. To do this, first thoroughly wash the vegetable, fill it with water and put the container on fire. It takes quite a long time to cook beets, although young and small root vegetables are usually cooked twice as fast. In order to speed up the process, you can cool the half-baked vegetable under running cold water.

After the beets are completely cooked, peel them and cut into small, thin cubes. To make the marinade, prepare an acetic acid solution or use regular 6% table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest boiled beetroot dish is prepared.

Beetroot and carrot salad

Such a dish can also be prepared at any time of the year, because all its ingredients are constantly available.

Ingredients:

Boiled beets - one piece;
- fresh carrots - one piece;
- mayonnaise and salt to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Put the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Beetroot and beet tops salad

If you grow this unique root vegetable yourself, you can include in your summer menu interesting salad from boiled beets and beet tops. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate the fresh beets from the tops, cover with water and boil directly in the peel. A young vegetable will cook pretty quickly, and at this time, cut the tops: the stalks are cut into cubes, and the leaves are noodles. After that, you need to chop the boiled, peeled and cooled root crop. Stir the ingredients and season the salad with a mixture of equal parts mayonnaise and sour cream, and salt to taste.

Spicy salad

This dish will be a great spicy snack.

Ingredients:

Beets - one piece;
- hard cheese - one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beets and seaweed

This dish combines the usefulness of two unique foods. It will appeal to all those who are confident in the usefulness of seaweed, but do not like it very much because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed - one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut into small cubes. Drain the marinade from the cabbage and chop it a little, if necessary. Combine and stir the ingredients, then season with vegetable oil. Season with pepper and salt to taste.

Sweet salad

We will not be limited only to salted beetroot salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins - one handful;
- sugar - one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort the seedless raisins, soak them in cold pre-boiled water for ten minutes, and then rinse. Grate the beets, then put them in a salad bowl and stir in the raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost every of the above salads can be supplemented with walnuts. They go very well with boiled beets. In addition, it is customary to combine this root vegetable with herring, as in the famous dish "herring under a fur coat", as well as with pickled cucumber... For dessert with beets, you can add a little prune or a fresh grated apple. The finished dish is seasoned with sour cream, mayonnaise (as an option, a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

Beets - very healthy vegetable... It contains vitamins A, the whole group of B vitamins, phosphorus, calcium and vitamin P, iodine, magnesium, copper, potassium, sodium, boron and zinc, folic and ascorbic acid and beta-carotene. Here are some quick and delicious beetroot salad recipes that pair perfectly with meat dishes or side dishes.

Salads occupy one of the central places on our table. There are various recipes for making salads. Vegetable salads are especially useful.

One of the most simple salads- beet salad. It is delicious and can be cooked in minutes if you boil the beets in advance.

The subtleties of cooking and beautiful serving of beet salad

1. Pay attention to the appearance of the beets - this is a defining indicator of their quality. It is better to choose an elongated vegetable with a fresh tail of a dark burgundy color.
2. As a salad, you can use sour cream, butter or mayonnaise.
3. All beetroot salads will acquire a new taste and sparkle with new colors if you add nuts, previously dried in a pan, to them.
4. Some recipes contain eggs, meat, cheese. These components are best used only in puff salad so that the natural color of the food is not disturbed. Agree, a pink fillet or egg does not look aesthetically pleasing.
5. The salad can be used as a separate dish or served with meat. A glass of chilled wine, either pink or semi-sweet red, is ideally combined with beet salad.
6. Any ingredients can be used as a supplement to beets. The combination with prunes and dried fruits is considered especially successful. The garlic will add spice to the salad, and the apple will give it a pleasant sourness.
7. Connoisseurs of healthy eating should take a closer look at recipes that use low-calorie dressings: yogurt, balsamic vinegar, sour cream.

Beetroot salad with garlic

To prepare beetroot salad with garlic you will need:

• 2 beets
• 2 cloves of garlic
• 70-100 g cheese
• mayonnaise
• salt to taste

Beetroot salad recipe

1. Wash the beets without peeling, wrap each in foil and bake in the oven at 180 ° for 60-80 minutes (the time depends on the size of the beets) or boil them until tender.
2. Peel boiled beets and nitrite on a coarse grater.
   Pass the garlic through a press or finely chop.
3. Grate the cheese. Put beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise, add a little salt.

To prepare the salad you will need:

• 2 medium beets
• clove of garlic
• 5-7 prunes
• 1/3 cup walnuts
• mayonnaise

The recipe for salad with beets, nuts and prunes

1. Boil the beets in the skins. Steam the prunes, remove the seeds, if any, and chop finely.
2. Lightly chop the walnuts.
3. Combine prunes, beets, nuts and pressed garlic.
4. Season with mayonnaise. Eat to your health!

Beetroot salad with olive oil

Continuing the theme of simple and delicious beetroot salads: this salad is very light, it is suitable for girls who follow the figure. In addition, the lettuce does not have the peculiar smell of flowers.

To prepare beetroot salad with olive oil you will need:

• 4 beets
• green onion
• half a bunch of coriander (cilantro)
• 3 tbsp olive
• 1 tbsp lemon juice
• salt (coarse, not iodized)
• freshly ground black pepper

Beetroot Salad with Olive Oil

1. Boil the beets in boiling water (if desired, bake at 180 ° C, after wrapping the beets in foil) for an hour.
2. Cool the beets at room temperature. Peel the beets, grate on a coarse grater. Chop green onions finely.
3. Make a salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
4. Pour the sauce over the beets and stir the salad gently. Add finely chopped cilantro.
5. Stir again. Taste the salad. Add salt to the salad and pepper. Use the salad as a side dish and as an appetizer.

Korean Beetroot Salad

Korean beetroot is a dish that many people like. This salad can be used as a base for other salads.

To cook beets in Korean you will need:

• 500g beets
• 2-3 cloves of garlic
• 1/3 cup vegetable oil
• 1/3 tsp red pepper
• 1/3 cup vinegar
• salt to taste
• vegetable oil

Korean Beetroot Recipe

1. Peel the beets, grate on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat oil in a skillet and pour over beets. Refrigerate.
3. Leave the beets under pressure for 12 hours. Bon Appetit!

What are your favorite beetroot salads?