This vegetable is wonderful
  Round, delicious and beautiful!

I think that you have already guessed what kind of vegetable we are talking about ?! That's right, about beets! Not a vegetable, but a storehouse of vitamins! And how many delicious beautiful and healthy salads can be prepared with it, for example, a salad of beets, red beans and pickled cucumbers. At least believe me, at least check, but the salad is very tasty, light, fragrant despite the mediocrity of the ingredients, but which in this salad are in perfect harmony with each other. Highly recommend!

Recipe Information

Cooking method: baking and cutting.

Time for preparing: 2 hours 30 minutes

Total cooking time: 3 h

Ingredients:

• medium-sized beets - 2 pieces (about 300 grams)
• canned red beans - 1 can (about 250 grams)
• pickled cucumbers (gherkins) - 15 pieces
• medium onions - ½ pieces (about 30 grams)
•   - 1 teaspoon
• vegetable oil - 3 tablespoons
• ground black pepper to taste
• salt to taste.

Cooking

1. Wash beets well off the ground or dirt using a clean wash brush. Wrap clean beets in foil and place on a baking tray, which is placed in an oven preheated to 180 degrees. Bake the beets for about 1-1.5 hours, then turn off the oven and let the beets cool in it. You can see the article about.
2. Free the cooled baked beets from the foil, peel and grate into a cup with straws.
3. To the grated baked beets add orange vinegar, mix well and leave to marinate for 20 minutes.
4. Open a jar of canned red beans, pour out the liquid and rinse well with running water. Fold the washed beans into a colander so that the glass is excess water.
5. Cut pickled gherkins into small pieces.
6. Peel onions, rinse with cold water, finely chop.
7. In a cup with grated beets add red beans, finely chopped onions and pickled gherkins, season with vegetable oil, salt and pepper to taste, mix gently and leave for 10 minutes, letting the salad infuse.
8. Put the salad of beets, red beans and pickled cucumbers in a salad bowl and serve. Enjoy your meal!

Note to the hostess:

• for baking, it is better to choose beets of the same size so that they are ready at the same time;
• beets can also be boiled, but when baking, the amount of nutrients is maximally preserved, and when cooking, almost all vitamins are destroyed;
• baked beets are tastier, sweeter, more aromatic, unlike boiled;
• orange vinegar can be replaced with any other 6% vinegar, for example, apple or wine;
• red beans can be replaced with white.

Details

The combination of beans and beets only at first glance seems unusual. In fact, this version of the salad is the most interesting and delicious. Beans give the dish satiety and nutrition, and beets give an unusual taste.

Red Bean and Beet Diet Salad

Essential Ingredients:

• red beans - 1 cup;
• beets - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• garlic - 1 clove;
• parsley - 1 bunch;
• sour cream - 3 tablespoons;
• salt pepper.

Cooking process:

Soak beans in cold water for 2-3 hours. Then throw it into boiling water and boil for 40 minutes until cooked. Boil beets and carrots for an hour.

Peel ready vegetables and grate. Cool the beans, drain the water. Finely chop the onion, chop the garlic with a knife. Finely chop a bunch of parsley. Put all the ingredients in a salad bowl and mix.

Season the prepared salad with pepper and salt, add sour cream and serve.

Bean and Beetroot Salad with Vegetable Oil Dressing

Essential Ingredients:

• beets - 2 pieces;
• canned red beans - 1 can;
• onions - 2 heads;
• vegetable oil;
• greens to taste;
• salt to taste.

Cooking process:

Rinse the beets thoroughly, dry and boil until ready for an hour. Then cool the vegetable, peel and grate it on a coarse grater.

Finely chop the onion and put in a salad bowl with beets. Drain the liquid from the beans and put it in a salad bowl. Salt and mix the ingredients thoroughly.

Mix vegetable oil (about 3-4 tablespoons) with fresh or dry herbs, season the salad with this mixture and serve it on the table.

Salad with Beans, Beets and Greens

Essential Ingredients:

• water - 1 cup;
• beets - 2 pieces;
• potatoes - 2 pieces;
• carrots - 1 piece;
• red beans - 1 cup;
• canned corn - 0.5 cans;
• onion - 2 heads;
• garlic - 2 cloves;
• tomato - 1 piece;
• bitter pepper - 1 piece;
• parsley - 1 bunch;
• cilantro - 1 bunch;
• green onion - 1 bunch;
• tomato paste - 3 tablespoons;
• universal seasoning - 1 teaspoon;
• ground red pepper - 0.5 teaspoon;
• rosemary - 0.5 teaspoon;
• vegetable oil;
• salt and pepper to taste.

Cooking process:

Soak beans in cold water for 2-3 hours, and even better at night. Then rinse it, add new water and boil in boiling water for 40-50 minutes. Drain the water from the finished beans.

Rinse beets and potatoes thoroughly under running water, and dry with a paper towel. On a baking sheet lined with foil, put the vegetables and bake for 180 hours at 180 degrees. Rinse the carrots, dry and boil in boiling water for 40 minutes.

Cool and peel ready vegetables. Grate carrots and beets, cut potatoes into small cubes. Put the vegetables in a large salad bowl. Chop green onions and put in the same salad bowl. Put beans and half a can of canned corn here.

Crush the garlic with a knife; cut hot pepper into small slices. Cut the tomato into small slices. Chop onion finely. Finely chop the cilantro and parsley. Heat vegetable oil in a frying pan, toss garlic and bitter pepper into it, fry over low heat for 3-5 minutes. Then add onion, tomato and darken for another 1 minute. Add tomato paste, pour a glass of water, add a universal seasoning, ground red pepper, rosemary and darken under the lid for 10-15 minutes. Then remove the fire, put finely chopped parsley and cilantro and leave for another 5 minutes under the lid.

Pour over the salad dressing, add salt and pepper to taste.

Every housewife knows about the benefits of beets, so she seeks to introduce them into the family diet. A dish with the addition of vegetables is a huge amount, but some are limited to borsch and vinaigrette.

Salads with a minimum set of ingredients can decorate both a festive and casual table. Try a beetroot salad with beans.

The original taste of the dish will appeal even to children who are not always supportive of the vegetable. The recipe is offered with a photo so that it is easier for young housewives to cook. Perhaps someone is using the dish while preparing for the New Year.

Ingredients for the recipe: list and photo

To prepare beetroot salad, you will need a few products, as can be seen in the photo:
   Beets - 1 pc. (if large);
   Eggs - 2 - 3 pcs.;
   White beans - 1 can (canned);
   Mayonnaise - 50 - 70 g;
   Hard cheese - 100 g;
   Parsley for decoration.

The recipe is offered simple, proven. It can be used both for quick preparation for dinner, and on the festive table, if beautifully presented. The upcoming New Year celebration will not do without him.

First you need to boil the beets and cool it. It is better to cook root vegetables the day before or buy boiled in the store. Grate the vegetable on a coarse grater.

Boil eggs in slightly salted water. Peel them and cut them into cubes.

Combine the prepared beets with eggs in a salad bowl.

Drain the canned beans from the marinade.

Add the beans to the salad bowl.

It's time to season the future beetroot salad with fat mayonnaise.

Mix the ingredients thoroughly. Smooth the surface if the dish is cooked in a deep salad bowl, or draw the top with a slide.

Rub the cheese onto a plate.

Boiled beetroot salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, “Violetta”, refined, satisfying “General” - all these salads are easy to prepare, and the result will certainly delight you. We will tell you the best recipes for beet salads.

Boiled beet salad with sour cream or mayonnaise

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate. Each hostess also has a salad dressing - you can choose sour cream, mayonnaise or mix these two sauces together: the taste will be softer, and calorie content will decrease significantly.

Baked and boiled beets are ideally combined with feta cheese: try to combine them, you are sure that you will become a fan of it.

For the salad we need:

• two large beet fruits;
• 2 cloves of garlic (if you like spicy);
• salt;
• pepper to taste;
• sour cream and mayonnaise - 100 g.

Boil beets until soft and cool. We clean the root crop from the upper "skin", rub on a coarse grater. Squeeze out two cloves of garlic through a garlic squeezer (can be grated) add salt and pepper. Season with sour cream, mixed in equal proportions with mayonnaise. Garnish with sprigs of parsley or dill. We serve as a snack for dinner: the salad is in perfect harmony with the baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will be tastier if you pre-cool it.

With garlic

Salad of cooked red beets will take on a different taste if you do not rub the root crop and cut into a small cube no larger than 2 mm: the taste will turn out different, but no less interesting. Garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - vegetables and garlic mix and get a delicious taste.

You can fill it with traditional mayonnaise, but try replacing it with non-fat natural yogurt - the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We offer this proportion: for two large beets, three cloves of garlic - the dish comes out moderately sharp, and there will be no need to be afraid of a bright garlic aroma.

Boiled Beetroot and Carrot Salad

All supporters of a healthy diet will certainly appreciate a salad of boiled beets and carrots. We need boiled beets, but carrots - fresh. Cooking a salad is very simple: boil large beets and let it cool. Coarse carrots rub on a coarse grater, also do with chilled beets.

Mix the salad, add fresh parsley, cut into small pieces, squeeze a couple of cloves of garlic. We will choose non-fat salad dressing: sour cream with 10% fat, yogurt or natural yogurt. You can decorate the salad with grated hard cheese - it will add piquancy. The dish will turn out to be especially tasty if you let it brew for a bit (within an hour) and cool it well before serving. Enjoy your meal!

With beets and beans

Beetroot-bean snack - a simple hearty dietary salad will appeal to everyone who counts calories. Beans contain vegetable protein, a healthy vegetable, has a high energy value.

For salads, it is better to buy sweet beets, others will be watery, and the dishes will turn out to be fresh.

Cooking, adhering to the following steps: peel the boiled beets, cut into small cubes. Beans (you can cook yourself or buy a can), we recline in a colander, freeing up excess fluid. Make a dressing: mix a teaspoon of mustard with vegetable oil, lemon juice (to taste), a dessert spoon of sugar (better than cane), and salt. Grind a bunch of green onions and dill, add to the vegetables. Season everything with dressing, and cool. Our salad is ready! Light, but satisfying, uncomplicated and pleasant beetroot salad is an ideal addition to fish or meat, and is perfect as an independent side dish.

Classic vinaigrette

Vinaigrette may well be considered the hallmark of Russian cuisine. We especially love it in the winter time of the year, when you really want hearty, moderately spicy dishes. And if you serve vinaigrette with slightly salted fish "Ivasi", then the dish will turn out to be truly fabulous!

You can put beans in a vinaigrette: the taste will be very interesting; but peas in this case do not need to be added.

Cooking a vinaigrette, following these steps:

1. Boil three carrots (not large), large beets and four potatoes.
2. Cool the vegetables.
3. We clean and finely cut into cubes.
4. Barrel pickles in tiny cubes.
5. Add the sauerkraut.
6. Sprinkle with green peas.
7. We cut onions (or green, who likes more).
8. Mix vinaigrette, season with fragrant sunflower oil.

Vinaigrette is very tasty with fresh dill, you can add a little 9% vinegar and even mustard there - you get an interesting “spicy” version of the vinaigrette. The salad is delicious with fresh brown bread and light-salted herring, and it’s the perfect side dish for any fish dish.

Herring under a fur coat

Thousands of Russians love the salad of cooked red beets and herring: it is simply impossible to imagine a New Year's table without a herring under a fur coat. But the charm of the salad is that the ingredients are available, they are inexpensive, which means you do not need to wait for the holidays and it is easy to spoil yourself with this gentle spicy snack from time to time.

Beet-vegetable coat can cover not only herring; very interesting version with smoked mackerel (you can take any smoked).

How to cook herring under a fur coat?

1. We cut herring, remove the skin, carefully take out even the smallest bones.
2. We cut herring into small cubes.
3. On a large flat dish, three three tubers of boiled potatoes.
4. Put the herring on the potatoes.
5. Sprinkle with finely chopped onion-turnip.
6. Three boiled carrots.
7. Sprinkle with grated eggs.
8. Three boiled beets.

You can repeat the layers. Each layer must be lubricated with mayonnaise, and spread it with a thin mesh. So the layers will be fluffy and airy, and the herring under a fur coat is even tastier. Mistresses who prefer to spread mayonnaise with a spoon make a mistake: the layers come out tight, and the ingredients do not share tastes with each other. However, you are free to do as you used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

Salad "Violetta"

According to legend, a beautiful name came from a lady who simply adored adding pickled cucumbers to beet salads, and her dish was always popular with guests. The combination really turns out to be piquant, and the taste is completely unbroken.

To prepare the Violetta salad, we do this:

1. Dice boiled beets.
2. Add pickled cucumbers, cut into small cubes.
3. Add green peas.
4. Put slices of feta cheese or cream cheese.
5. Squeeze a clove of garlic.
6. Season with mayonnaise or sour cream.
7. Add salt and pepper to taste.

Violetta is ready! We serve as a snack for a family celebration and eat with a white baguette.

Beetroot and Prune Recipe

Boiled beets combine perfectly with prunes - the two components seem to be made for each other. Salad is even tastier with walnuts, but whether or not to add garlic is up to you. The ingredient here is optional.

Preparing a salad is possible even for children:

1. Three boiled beets on a coarse grater.
2. Soak the prunes and cut them into thin strips.
3. Add dried fruits to beets.
4. Dress with mayonnaise mixed with sour cream.
5. We add.
6. Sprinkle with chopped walnuts.

A festive, light salad with prunes is ready! It is especially tasty to eat with duck breast, baked in the oven and home-made boiled pork.

General Salad

Puff salads are the hits of any holiday table. Beetroot, which was called "My General" (or simply "General") is considered "male" due to satiety and the presence of meat and cheese. The male representatives love him very much.

Cooking, following these steps:

1. Finely cooked boiled meat (300 g) into cubes and spread on a flat dish.
2. Pour on a net of mayonnaise.
3. Squeeze a clove of garlic.
4. Rub any hard cheese (100 g) on \u200b\u200btop.
5. Water the mayonnaise again.
6. Three 2 boiled eggs, repeat the layer with mayonnaise.
7. On top we rub 2 medium carrots, boiled and chilled.
8. The last layer is boiled beets and a net of mayonnaise.

The "general", like the herring under a fur coat, needs to be soaked properly. Ideally overnight. The taste of the salad is delicate, sweet-spicy, and, as practice shows, is eaten first. You can prepare portioned versions by laying out layers in special cooking rings.

As you can see, there are many ways to make boiled beet salads - recipes for every taste and preference. Do not forget to pamper your loved ones with this tasty and healthy root crop, discovering new gastronomic experiences.

Step-by-step photo recipe for making beetroot salad with beans.

beets - 2-3 pcs. (average)

canned beans - 1 jar,

onions - 1-2 pcs.,

vegetable oil,

salt to taste

greens - optional.

Not all products contain a complete set of essential vitamins and minerals, so it is very important to eat various foods. Probably everyone knows that beets and beans are very healthy foods. Therefore, today we will tell and show you how to cook beet salad with beans.

- A simple, but very healthy and tasty dish. The salad recipe is so simple that everyone can cook it.

If this is your first time cooking beet and bean salad, be sure to use our step by step recipe photo.

Cooking beetroot salad with beans.

To cook beetroot salad with beansyou need to prepare all the ingredients.

First you need to cook beets. To do this, wash the beets well and cook in large quantities of water with the addition of salt. Cook the beets for about 50-60 minutes. When the beets are ready, you need to drain the water. Cool the beets slightly and peel while it is still warm.

While the beets are cooling, they need to peel, rinse and chop. Onions can be cut at your discretion.

Then open a jar of canned beans.

The liquid must be drained, and the beans put in a bowl. For this salad, you can boil the beans yourself in advance. You will need one glass of beans.

Next, you need to chop the cooled beets. For cutting beets, we used a special knife for figured cutting vegetables. If you don’t have a special knife, cut with a regular one.

Beets need to be cut into cubes.

Then combine all the vegetables in a salad bowl.

Add vegetable oil to vegetables.

Following salt to taste.