General principle proper nutrition for practically healthy person reads: if you are faced with the choice to eat a vegetable raw or boiled, say "Yes!" raw.

Alas, raw beets we neglect, while losing its health benefits - the safety of all vitamins, high fiber content and beneficial biologically active substances to support immunity, liver and vascular elasticity.

The best choice for weight loss. The glycemic index of raw beets is 2 times lower than that of boiled beets - 30 against 65. This means, only it fits into a diet with restriction of carbohydrates or balanced dietwhen there is a need to control the release of insulin ( diabetes, vascular atherosclerosis, pregnancy, maintaining harmony immediately after losing weight).

Consider two things.

1. Beetroot paints hands, we use gloves or a plastic bag.
2. Exercise caution with raw beetroot dishes with hypotension, urolithiasis and acute pathology of the digestive system.

Let's start with universal salads, let's continue with spicy, and finish important tips by choosing the sweetest beets in fresh salads.

Raw beets in Korean step by step

We remember Korean carrots and beets since childhood - from the bazaars of Soviet times, where they seemed exotic. But the question of how to cook Korean beets at home has a simple answer! Consider with step by step photo this delicious and easy recipe.

We need:

• Raw beets - 0.5 kg
• Onion - ½ large onion
• Vegetable oil - 70 ml
• Granulated sugar - 1-1.5 tbsp. spoons
• Extra grinded salt - 1.5 tsp
• Coriander seeds - 1 tsp
• Garlic - 2 large wedges
• Table vinegar - 1 tbsp. the spoon
• Ground red pepper 0.5 tsp
• Sesame seeds - if you love

We clean the beets and chop them on a grater for thin strips. We have it included in the irreplaceable set "Berner".

Cut the onion into large half rings and fry in a pan until intensely brown color... Then we remove it from the oil. Our goal is to give the oil an onion aroma.

In a convenient large bowl, crush the beets with a slide and pour spices on the top - sugar, salt, red pepper, crushed coriander seeds, garlic, passed through a press.

Pour hot oil (from which the fried onions have already been taken out), right into the center of the top of our beetroot slide.

Mix and add vinegar. Let's try. Add or acidify to taste and firmly crush the whole mass, covering with a plate.

We send the salad in the refrigerator for at least 2 hours. Better - at night. When serving, add sesame seed.

A personal test is required after mixing the beets with all the spices, sugar and vinegar. Add acid or salt to your taste.

Variations:

• Finely chop the onion and fry until golden brown, so that, together with the oil, send to hot fill beetroot slide.
• We do not heat the oil, but simply mix the beets with it, when all the spices and vinegar have been added. We leave this salad to infuse for at least 16 hours. This option will be approved by strict connoisseurs. healthy diet... There is really little use in heating the oil, which makes this preparation a compromise on appetite and familiar tastes.

"Two comrades" with fresh beets and carrots

It would seem to be the simplest sample, but slicing and dill with garlic decides success. And most importantly: universally, budgetary, for any season and very useful for both adults and children.

We take:

• Fresh beetroot - 200 g
• Raw carrots - 200 g
• Garlic - 1 clove
• Dill - 1 bunch (you can put frozen)
• Olive or sesame oil - taste

How to cook quickly and easily.

The beauty of the combination is in an elegant cut. Grind the root vegetables for korean carrots... And we get an exquisite mix that is swept away without a trace, despite the simple ingredients.

We are not too lazy to chop the garlic finely with a knife. With dill, it is also better to try with a knife so that the greens are felt in every fork of the masterpiece. Oil, salt, mix and try to see if everything is perfect. Finally, let the vegetables stand in the refrigerator for 10 minutes. Juicy delight - for winter and summer!

Raw beets with apple and tangerine

We need:

• Raw beets - 150 grams
• Sweet and sour apples - 150 grams
• Sweet tangerines - 2-3 pcs. medium size
• Choosing a variety with easily detachable skin on slices

For the sauce:

• Low mustard - 1 tbsp the spoon
• Honey - 1 tbsp. the spoon
• Olive oil - 2 tablespoons spoons

How do we cook.

A little fiddling with cleaning tangerine slices... We leave the slices whole or cut each in half. For the rest - as usual: three or cut into strips of beets and an apple. If the straw is very thin, the Berner grater comes in handy as always.

The sauce is simple: you need a bowl and fork, everything is combined and whipped into a homogeneous suspension. Poured a salad - beauty!

Variations: only beets and tangerines. The salad turns out to be more contrasting in texture, but no less tasty.

Beetroot salad "Tsvetnoy" with mustard sauce

A simple composition for a colorful vitamin mix.

We take:

• Beets - 1 pc. (up to 100 g)
• Carrots - ½ pc. (up to 70 g)
• Bulgarian pepper - ½ large fruit (equal to carrots)
• Fresh herbs: parsley, cilantro, dill - your choice

For refueling:

• Olive oil - 1-2 tbsp. the spoon
• Sweet mustard (tastier with grains) - 2-3 tsp

If desired, make the sauce softer or sweeter:

• Sour cream - 1 tbsp. the spoon
• Sweetener to taste: honey or erythritol

To cook delicious the first time, slicing is important. Three root vegetables without problems - for coarse grater... And here bell pepper we are not too lazy to cut into thin strips, as in the photo below. You also need to carefully remove all whitish partitions inside the vegetable. We only need juicy crispy flesh.

We combine the vitamin participants, season with sauce, salt after sample and let stand for 10 minutes. You can eat!

Raw beets in orange marinade

We need:

• Raw beets - 500 grams
• Greens of your choice - ½ small bunch
• Orange juice - 1/3 cup
• Apple cider vinegar - 1 tbsp. the spoon
• Granulated sugar - 2-3 tbsp. spoons (to taste)
• Olive oil - 2 tablespoons spoons
• Salt, pepper - to taste

Three beets on a coarse grater, chop the herbs and combine in a convenient bowl. We combine juice, oil, vinegar, add, dissolve sugar in the mixture, which we add in portions, tasting. Our goal is a pleasant sweet and sour marinade. He will go to vegetable slices, then mix the beets well.

There is little work, but patience will be needed: we insist on the salad in the refrigerator under oppression - at least 5 hours.

Sweet raw beets with prunes and nuts

It is unlikely that you have not tried everyday winter recipe: boiled beets with nuts and prunes, seasoned with mayonnaise.

Let's do everything the same - with three differences: soak prunes and nuts in water for an hour. Dry and cut with a sharp knife. Combine with finely grated beets and refuel unusual sauce of equal parts yoghurt "Activia", honey and sweet mustard.

Beetroot salad with celery and feta cheese

We need:

• Raw beets - 100 grams
• Raw celery - 50 grams
• Sweet and sour apple - 1 pc. medium size
• Salted sheep cheese
• Sunflower seeds - 2 tbsp. spoons
• Soy sauce and olive oil - 2 tablespoons each spoons

Soak the seeds in cold water - 30 minutes. This way we will keep the maximum benefit. If you need to soften them quickly, pour boiling water.

We clean and grind the ingredients: beets - into a coarse grater, celery - into a fine one, cut the apple into thin strips.

Dry the cheese with a napkin and cut into small cubes.

Combine the ingredients and mix gently.

Beat the soy sauce and butter separately and pour in the salad mixture.

This raw beet salad is delicious and unpretentious. Don't like celery? Don't put it down! Forgot to buy sunflower seeds? Add chopped nuts. No cheese? Add hard cheese (reduce the soy sauce in the dressing to avoid oversalting the dish).

No cheese? Unleavened granular cottage cheese helps out. The main thing is that it is compressed in a pack, and we can cut it into a cube that keeps its shape. We lay it on top of each portion, like in a restaurant.

The famous slimming brush

We need:

• White cabbage - 150 grams
• Raw carrots - 100 grams
• Raw beets - 100 grams
• Favorite apple variety - 100 grams
• Lemon juice and olive oil - 1 tbsp each spoon

How do we cook.

Shred cabbage thinly, thinly, add some salt and mash slightly.

Three root vegetables on a grater (thin straws from under "Berner" look very nice, but a regular grater makes the beets taste juicier).

Cut the apple into strips, sprinkle lightly lemon juice, so as not to get dark.

Mix all the ingredients. Beat the lemon juice and butter in a separate bowl to add the salad ingredients.

Wisdom - a minimum, benefits - a wagon and a small cart!

The brush is ideal for many situations:

• After a sandwich day at the office;
• For fasting day (especially if we add 1-2 boiled eggs to the salad, 200 grams granular curd (5-9%) and a glass of kefir (1-2.5%), so that on this restricted diet spend the whole day;
• For a lighter menu after heavy meals;
• For powerful prevention of problems with.

Many vitamins and valuable nutrients, an abundance of fiber, which activates digestion and cleansing, low glycemic index and the juiciness of the meal - the advantages of a salad are innumerable.

Change the proportions of the ingredients, add other raw vegetables or fruits. It is impossible to spoil the "Brush", except perhaps pour mayonnaise. But moderately fat sour cream or thick yogurt will come in handy. The salad dressing must contain a little fat.

Almost Brush with Apple Accent

Everything is as described above, but without cabbage and take a little more apple... The beauty and juiciness of the sieve salad is exactly the same cutting into thin strips, and the aroma gives fresh herbs... A great opportunity to use fresh mint and any of the simple mayonnaise-free sauces - based on olive oil:

1. IN equal proportions oil, soy sauce, vinegar;
2. Oil, honey and mustard in a ratio of 2: 1: 1;
3. Equal oil and balsamic vinegar.

Secrets of Successful Experiments

Salad is not a dogma, but quite the opposite! Exactly salad recipes - the most convenient for free experiments. Let's take into account the main subtleties so that creativity with raw beets is successful on the first try.

How to make the beet color a little "dirty" other components?

• Stir the grated beets with a spoonful of oil separately from the other salad participants. Or always choose straws in korean style: it gets dirty much less.

Which beets to choose for raw salads?

• The smooth and dark skin is almost black or maroon.
• There are no coarse inclusions and white rings in the cut.
• As soon as we cut the vegetable in half, we should see droplets of juice.
• According to the names of the varieties, we choose from sweet and juicy dining rooms: Detroit, Kestrel, Bohema, Bondo, Bon-Bon, Marusya, Rondo, Furor, Smuglyanka and many others.

As you can see, the choice is rich! It remains only to cook more often from fresh vegetables, displacing dense boiled options from the menu.

We will be glad if at least one raw beetroot salad according to our recipe with a photo gave you a delicious experience! Bright colors, the juiciness and benefits of raw food meals are not lacking, and although we are not strict fans of raw food, the most optimal options are constantly present in our menu. Join us!

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Beetroot is a very common vegetable in our latitudes and is almost an obligatory attribute for the preparation of many traditional dishes - vinaigrette, beetroot, etc. At one time in Kievan Rus, beets were brought from Byzantium and the vegetable just took root in our country.

Even then they appreciated medicinal properties and the benefits of beets for the body. The product contains a unique and irreplaceable complex of elements in optimal amount, including zinc, copper, iodine, folic acid, manganese, vitamins B and C. B a large number contains the fiber we need. Regular use eating this vegetable allows you to establish metabolic processes, improve digestion and general state organism.

Fresh vegetable salad is often not complete without beets, which go well with many foods in the diet. There are many recipes that have already become classics, as well as an incredible number of unusual and bright dishes at first glance with quite ordinary beets. Consider loved by many traditional recipes salads and several of those that can surprise your guests at any celebration.

Vinaigrette with beets and pickles

Probably the most popular beetroot salad is the vinaigrette, which can be prepared in a very large number of variants, here is one of the most common. Vegetarians and people adhere to such dishes very much. healthy eating, because beets contain a lot necessary acids and substances.

In general, you can prepare a salad from fresh beets and from boiled ones, depending on the recipe; it is best to boil all vegetables in the vinaigrette, except for canned ones (peas, cucumbers, etc.). To make a vinaigrette for a common, but not quite classic recipe, take the following list of products:

• 200-250 g potatoes;
• 150 g of beets;
• 150 g pickled cucumbers;
• 100 g carrots;
• 150 g onions;
• 50 ml olive oil;
• 50 ml balsamic vinegar;
• 2 g salt;
• 4 g sugar;
• A small pinch of freshly ground black pepper.

It will take about an hour and a half to prepare the entire recipe. Of course it will take more time preliminary preparation products (cooking and cleaning). First you need to boil in a uniform, cool and peel the potatoes. We also cook beets and carrots in parallel. Then cut all these vegetables into cubes or thin neat slices. Add pickled cucumbers to boiled and chopped foods, which are cut into cubes (it is recommended to lightly squeeze excess liquid from them).

Onions are cut into half rings, it is better to pour boiling water for a couple of minutes before adding to the salad, and then rinse thoroughly cold water - in this way it will be possible to get rid of the too harsh characteristic odor and spicy taste Luke. Combine all prepared vegetables in a convenient salad bowl, add vinaigrette dressing, which we will now tell you how to make.

Everything is extremely simple - you need to mix in certain proportions (in the amount indicated in the recipe) balsamic vinegar and olive oil. Add a little pepper, sugar and salt here, mix everything very thoroughly and wait for a uniform consistency, now you can season the vinaigrette and immediately serve it to the table.

Raw beetroot with prunes recipe

This fresh beetroot salad is quite spicy and tasty, but contains such a combination of ingredients that not everyone can appreciate, but many people just love this dish. It's all about the unusual combination of garlic, beets and prunes. Complete list products like this (cook for about 2 servings):

• 1 beet;
• 15 prunes;
• A little less than a glass walnuts;
• A clove of garlic;
• 2 tbsp. l. olive oil;
• A pinch of salt.

The salad does not require any preliminary preparation products and everything about everything will take about 15 minutes of the hostess's time. Step-by-step instruction looks like this:

1. Peel the beets, grate them on fine grater;
2. Chop the prunes finely;
3. Twist the nuts in a meat grinder, finely chop with a knife or crush them in a food processor;
4. Rub the garlic on a fine grater or press in a garlic bowl;
5. Mix everything, and then add oil and salt;
6. We insist for several hours, decorate with a couple of whole walnuts on top, serve.

It is quite possible to fill such a salad with low-fat sour cream or yogurt, it comes out very pleasant, sweetish and bright taste... It is highly recommended to use fresh beets for this particular recipe. At the same time, it is very important to choose a vegetable that is of good quality so that it is tasty enough by itself and does not spoil the dish.

Super Vitamin Cucumber Beet Salad

We will not tell you which salad is fresh cucumbers and beets are delicious and healthy, but let's say that you should try to cook it at least once, and then you yourself will understand everything. Guaranteed receipt of new taste sensations... It won't take much time to make a salad of fresh cucumbers. Let's prepare such simple products:

• Cucumbers - 5 pcs;
• Beets - 1 large or several small;
• Chopped walnuts - 2 tbsp l .;
• Spring onion batun (finely chopped) - 2 tbsp. l .;
• Lemon juice - 1 spoon;
• Mayonnaise - 3 tablespoons (to taste);
• Soy sauce - 3 spoons.

Everything is prepared simply and you do not need to cook or fry anything for the recipe - all vegetables are taken raw and preserve vitamins as much as possible (although it is worth mentioning that beets are like that amazing vegetablewho is able to keep most of his nutrients even after any heat treatment). Fresh cucumber and beetroot salad is prepared like this:

1. Beets are rubbed on a coarse grater;
2. Lemon juice is added, in a convenient container, all this is warmed up at a low temperature for about 5 minutes;
3. Then cut the cucumbers into strips, add to the beets;
4. Also, do not forget to add walnuts;
5. The salad will be seasoned with a mixture of soy sauce and mayonnaise;
6. Everything is sprinkled green onions.

An appetizing and tasty salad is ready and can be served immediately.

If, despite the season and time of day, you feel unwell, are often sick and do not get enough sleep, most likely your body does not have enough vitamins. Not pharmaceutical pills, but inexpensive, but very effective vegetables from the market. Review your diet. Vegetables and fruits should make up at least half of the total food intake.

If the proportions are not met, it's time to correct the situation. Salads from beets and carrots will help you to get back to normal especially quickly and effectively.

Beetroot and carrot salads - preparation of food and dishes

Carrots and beets grow in abundance in our homeland, and therefore you can be sure that imported preservatives are not used for these vegetables. But our pesticides and fertilizers are used, and therefore, be sure to wash your vegetables thoroughly before preparing a meal. It will not be superfluous to use a metal brush - scrape the carrots and beets well with it, then peel off the vegetables thinly.

Salads are nice to serve on flat large plates, but if this is a celebration and the table is packed, then use deep plates. Also, prepare a few plates for the ingredients before making the beetroot and carrot salad.

Beetroot and Carrot Salad Recipes:

Recipe 1: beetroot and carrot salad

Such a salad will not only help you fill your body with vitamins faster, but will also improve your work. gastrointestinal tract... If your goal is to improve the functioning of the digestive mechanism, then you can also sit for one day on a "diet" of beetroot and carrot salad, consuming it three times a day.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Lemon juice 1 tablespoon
• Olive oil 1 tablespoon
• 2 cloves of garlic
• Fresh parsley

Cooking method:

Grate the peeled carrots and beets on a fine or medium grater.

Chop the parsley as small as possible.

Mix all ingredients. Season the salad with lemon juice and olive oil.

Recipe 2: Oriental Beet and Carrot Salad

Any dish can be turned into a representative of the cuisine of the peoples of the world by adding a few simple ingredients to it, most often it can even be a pinch of spices. Make an oriental-flavored beet and carrot salad.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Garlic 3 teeth
• Suluguni cheese 150 grams
• Fresh parsley
• Mayonnaise for dressing
• Cardamom

Cooking method:

Peeled carrots and beets should be grated on a medium to coarse grater.

Chop the parsley with a knife.

Divide the suluguni cheese into fibers by hand.

Pass the garlic through a garlic press.

Mix all ingredients. Season the salad with mayonnaise and mix well. So that the salad of beets and carrots reveals all its oriental flavor, you need to put it in a cold place for 1-1.5 hours.

Recipe 3: Beetroot and Carrot Salad with Ham

Not all men want to eat vegetables, I think such food is not satisfying and even, perhaps, not tasty. But the situation is easy to fix - if the hostess prepares a really tasty dish. Make a salad of beets and carrots with ham.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Garlic 3 teeth
• Ham 300 grams
• Beijing cabbage 200 grams
• Walnut 100 grams
• Mayonnaise

Cooking method:

Carrots and beets must be washed well - it is best to rub with a metal brush, then cut off the tails and rub on a coarse or medium grater.

Chop the cabbage with a knife as fine and thin as possible.

Cut the ham thin and long straw.

Peel and chop the nuts, but not very finely - best with a knife.

Pass the garlic through a garlic press.

Mix all ingredients and season with mayonnaise.

Recipe 4: beetroot and carrot salad with fried mushrooms

This salad can be called off-season, as it can be prepared at any time of the year. The benefits of beets and carrots are clear, but mushrooms are excellent plant proteins. It is recommended to use mushrooms in the recipe, but this is solely due to their availability and low price. If you have porcini, boletus, forest mushrooms, then you can completely replace champignons with them.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Onion 1 piece
• Garlic 3 teeth
• Champignon mushrooms 400 grams
• Walnut 100 grams
• Sunflower oil for frying
• sour cream

Cooking method:

Wash the carrots and beets (under running water and using a brush), cut off the tails and rub them on a medium grater.

Chop the onion coarsely, peel the garlic.

Cut the mushrooms into four pieces each - that is, not very finely.

Pour the onion into a greased frying pan with oil, fry it for 3-4 minutes, then add mushrooms to it. Fry the mushrooms over medium heat, stirring occasionally, until all the water is gone (within 8-10 minutes).

Chop the garlic into three to four pieces each prong. Put the garlic in a greased hot frying pan and fry it for 1-1.5 minutes, stirring.

Mix all the ingredients, and add the garlic to the salad along with the oil on which it was fried - this will make the salad of beets and carrots even more flavorful!

Recipe 5: Dessert beet and carrot salad

Since whipped and carrots are vegetables that have a pleasant sweet taste, then they can be safely used to create dessert dishes... Unlike ordinary sweets, such desserts will not only be tasty, but also useful - for your health and your children.

Required ingredients:

• Fresh carrots 1-2 pieces
• Beet 1 piece
• Prunes 100 grams
• Dried apricots 100 grams
• Raisins 100 grams
• Sweet apple 1 piece
• Walnut 100 grams
• Honey for dressing

Cooking method:

Wash carrots and beets and rub with a metal brush, rub on a coarse grater.

Chop the walnuts with a blender or knife.

Pour prunes and dried apricots hot water for ten minutes, then drain the water and chop the dried fruits with a knife.

Pour the raisins with boiling water and leave for 6-7 minutes, then drain the water.

Wash the apple, peel of seeds and tails, cut into cubes.

Combine ingredients and season with honey.

Recipe 6: Carrot salad with beets and apple

Required ingredients:

• mayonnaise packaging;
• apple;
• salt;
• a handful of walnuts;
• small beets;
• two carrots.

Cooking method:

For this salad, beets can be baked in the oven, boiled or used raw. Wash well, remove the ponytail and antennae. If you decide to subject the vegetable to heat treatment, then boil it or bake it in the oven, wrapped in foil. Chill beets, peel and chop or grate. Raw vegetable just peel and cut into thin sticks.

Rinse the carrots well, peel off the peel and chop into long, thin strips.

Place the peeled walnuts in a dry, well-heated skillet and heat well. Make sure they do not burn. Cool and chop into small pieces.

Wash the apple and wipe it off with a dry cloth. Cut in half, remove seeds and core and peel. Chop the flesh into thin sticks.

Put chopped beets and carrots in a deep plate, add apple and walnuts to them. Season with salt and stir with mayonnaise.

Recipe 7: Carrot salad with beets "Mistress"

Required ingredients:

• salad mayonnaise;
• two beets;
• garlic - 15 g;
• three carrots;
• a handful of walnuts;
• cheese - 150 g;
• a handful of raisins.

Cooking method:

Rinse the beets and boil until soft. Cool the vegetable, peel and grind on a fine grater.

Raw carrots wash and peel it off. Rub in the same way as beets. Grind the cheese in the same way. Put everything in separate plates.

Peel the garlic and crush it with a garlic press. Chop the nuts finely.

Rinse the raisins and cover with boiling water. Leave it to steam for a few minutes. Then drain the liquid, and spread the raisins on a disposable towel and dry slightly.

Form the salad in layers next order:

- add raisins, mayonnaise to the carrots and mix. Place the mixture on the bottom;

- mix cheese with garlic and mayonnaise. This will be the second layer;

- Top with a mixture of beets, nuts and mayonnaise.

Decorate the salad to your liking.

Recipe 8: Carrot salad with beets and meat

Required ingredients:

• three small beets;
• mayonnaise;
• two carrots;
• fresh dill - 40 g;
• spicy cheese - 140 g;
• two-thirds of a glass of walnuts;
• pork or beef pulp - 400 g;
• garlic - 20 g;
• prunes 0 60 g.

Cooking method:

Rinse the meat and cook until tender. Wash the beets and carrots thoroughly, peel off all excess, transfer to a saucepan with water and boil until soft. The carrots will cook earlier, so take them out and cook the beets until full readiness... Cool vegetables and peel. Grate the carrots with medium-thick shavings, and chop the beets on a larger grater.

Sort the prunes, wash and cover with boiling water. Steam dried fruits for a quarter of an hour. Then drain the liquid and cut the prunes into slices.

Grind the cheese into fine shavings.

Place the walnuts in a dry, well-heated skillet and fry until aromatic. Cool and chop finely.

Peel the garlic, rinse and chop into small pieces.

Rinse the dill under the tap, dry it by placing it on a napkin and chop it.

Lay the salad in layers on a serving dish:

- half of chopped beets;

- carrot shavings;

- cheese shavings;

- prune slices;

- leftover beets mixed with crushed garlic.

Coat each layer with mayonnaise. Refrigerate overnight. Sprinkle generously with herbs before serving.

Beetroot and carrot salad - secrets and tips from the best chefs

If mayonnaise or sour cream is used as a dressing in your chosen recipe, then let this dish infuse for an hour or two, then the salad of beets and carrots will become more juicy.

Garnish the salad with chopped herbs and nuts before serving. If the salad is dessert, you can also garnish it with whipped cream or dried fruit.

Carrots tend to be absorbed by the body as well as possible only in conjunction with any vegetable or animal fat, so always add oil, mayonnaise or sour cream to carrot salads. Nuts are also vegetable fats.

The nuts will add more flavor to the salad if you roast them beforehand. Do not use oils for frying, stir the nuts constantly so that they do not burn.

It is best to season salads not with mayonnaise, but with sour cream - such a salad will be no less tasty, but also healthy. You can also make mayonnaise dressing yourself. To do this, mix 3 tablespoons mustard powder, half a glass of oil (olive or sunflower) and three egg yolk... Mix the ingredients with a blender. This dressing does not contain unnecessary preservatives and chemicals, and therefore it can be stored for no more than a week in the refrigerator in glass containers... Add sesame seeds, flax seeds, crushed nuts to the dressing (be it sour cream or mayonnaise).

If you are thinking about which oil to use for salad dressing, then give preference to olive oil or flaxseed oil. In addition, unrefined unrefined oil, although it has a characteristic scent that not everyone likes.

Add chopped greens generously to non-dessert beetroot and carrot salads, even if not provided for in the recipe. Dill, parsley, wild garlic (wild forest garlic) are best suited. Also add regular garlic. It will be very tasty to cut the garlic cloves into several pieces and fry in sunflower oil about 2-3 minutes. Such a trick will noticeably decorate the taste of the salad, and the aroma will make it multifaceted and unusual.

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 in simple days... You can add to beets and meat ingredients, and other vegetables, garlic for flavor, beans and peas, potatoes. Lots of great ideas for delicious beetroot salads. 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 digestive system... I can list for a long time.Personally, I can say for myself that beets are just 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 waterto soften it. After that, cut it into small pieces, but do not grind it too much so that it does not get lost to taste.

3. Grind the walnuts in a blender into small pieces. You can do this manually 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 it spicier, pepper a little, 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. Garnish the salad with mayonnaise drops, nut pieces, or herbs. It will turn out to be both beautiful and tasty.

Delicious salad from boiled beets with garlic and prunes ready. Enjoy your meal!

Beetroot salad with fried onions and walnuts

Another simple and delicious salad from beets. The ingredients are minimal, the cost is fantastically low, the taste is simply wonderful. I recommend trying and implementing in daily menulike vitamin and hearty salad... IN 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 crust and softness. Squeeze the garlic through a press or grate on a fine grater. Put it on top of the beets. Put on top, still warm fried onion and leave it that way for a few minutes.

Grind the walnuts in a blender or crush them with a rolling pin. Combine all the 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 red boiled beans... You can cook it yourself, or you can make it easier and buy it in the store canned beans... 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 out a little drinking waterso that it gets rid of the remnants 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 ready salad fresh green onions. Serve with a festive or casual meal. Great if you are fasting.

Delicious boiled beetroot 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 put on a festive table for guests.

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 on a coarse grater as well. To make it easier to rub it and it does not crumble, you can a short time put it in the freezer, it will get 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 that mixing 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 a lack of fresh vegetables no 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.

Place the beets in a bowl and season before mixing all the ingredients. vegetable oil, stir. The oil will cover 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.

Enjoy your meal!

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 we are rightfully considered festive, 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. Only 2-3 of the most delicious and simple is enough cooking masterpiece ready. 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. Boiled beets grate on a coarse grater.

2. Hard cheese grate your favorite variety 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 add to the salad beautiful shape, you can put it in a small round bowl and then cover 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. grated cheese, and lay out the walnuts in a circle.

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

Light salad of beets and feta cheese

If you are on a diet, great post or just love low-calorie and healthy food - your beets 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 parsley without sticks. Squeeze the garlic through a press. Now refuel fresh juice lemon, it is best to squeeze directly into the salad. Drizzle with olive oil and mix well.

Salt to your liking. But healthy salad you don't need to salt it. 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 sounds, 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 pc,
• 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 usual, then it is better to chop the pear. A pear lets out too much juice from an ordinary 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 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 salad on top walnuts... 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. Enjoy your meal!

If you want to eat not only tasty, but also with benefits for the body, salad from raw carrots and beets will be a great find for you, because this salad contains a lot of vitamins. By the way, this salad is called "Whisk" for its body cleansing properties. Therefore, you will not regret if you include it in your diet.

Preparation:

1. Peel and wash fresh beets. Grate the beets with large holes. Tip: if you do not want your hands to stain your hands with beet juice, you can put a small plastic bag on your hand and hold the beets through it.

2. Prepare the carrots in the same way, grate them on the same grater on which you grated the beets.

3. Since the main ingredients in this salad are beets and carrots, not much cabbage should be added to the salad. It will be enough small piece, the size of half a carrot. Cut a slice of cabbage as small as possible or grate it through a special grater.

4. Chop the green onion feathers.

5. Peel two medium-sized cloves of garlic.

6. Now combine all vegetables except garlic in one plate. Add sugar to them.

7. Then add salt (you can use sea salt).

8. Pour the bite in the amount indicated in the salad.

9. Squeeze the garlic through a special press. If you don't have a garlic crusher in your kitchen, you can cut the garlic cloves with a knife, but just try to cut it very finely so that you don't come across large ones in the salad. sharp pieces... Now add the dressing to taste, stir and eat.

Raw carrot and beetroot salad in this case involves dressing with mayonnaise or sour cream with mustard, but if you want it to be even more useful, then it is best to season the dish with vegetable oil.