Culinary Sketch 12/24/2018

There are dishes that are absolutely not boring. They are not dominated by fashion, modern trends in the field of proper nutrition and the recommendations of Hollywood stars. Whatever happens in our volatile world, but beet salad with garlic will certainly take its rightful place on my New Year's table!

Irina Rybchanskaya, our permanent leading column, brought her recipes for beetroot salad with garlic for us today. Irina continues the story. I am pleased to give her the floor.

Beetroot is a surprisingly peaceful and friendly "lady". It gets along equally well with a sweet apple, and with fierce horseradish, and with spicy caraway seeds. But beetroot and garlic have a particularly tender friendship.

The inexpressive sweetness and indistinct taste of beets begin to play with new flavors as soon as the root vegetable gets into the strong "embrace" of the garlic. And there comes a balance and taste balance so beloved by me.

I will present you salads from the category of "heavy" artillery - with mayonnaise, and their lighter congeners - with dressings of yogurt and vegetable oil. Your right to choose what is right for you.

Calorie content of salad

For reference, I will give the calorie content of beetroot salad with garlic:

• 107 kcal per 100 grams - without mayonnaise;
• 122 kcal per 100 g - with mayonnaise.

How and how much to cook beets for a salad with garlic

1. Rinse the root crop thoroughly in warm water using a brush. Cut off the tops.
2. Pour cold water, heat until it boils, reduce flame, close the lid.
3. Cook beets up to ten centimeters in diameter for approximately two hours. The time depends on the quality of the root crop. After an hour and a half of boiling, try the beets with a fork (or knife). If it easily enters the body, then you can drain the water. If not, continue cooking.

How to bake beets for salad

1. Wrap clean roots well in foil or baking paper.
2. Place the baking sheet in the oven (200 ° C). Bake until tender. The average copy takes about fifty minutes to bake.

Beetroot salad with garlic and mayonnaise - the easiest recipe

What could be easier? Grated boiled or baked beets mixed with chopped garlic and mayonnaise? And go and you - delicious to the touch! Catch the recipe!

Ingredients

• Three - four root crops;
• three to four cloves of garlic;
• one teaspoon of mild mustard (optional);
• one tablespoon of water;
• sugar;
• salt;
• mayonnaise.

How to cook

1. Boil or bake beets in the oven.
2. Peel off.
3. Grate using a coarse grater, which is often called "beetroot".
4. Chop the garlic with a knife. Put the knife flat, additionally crush the chopped mass with it.
5. Stir mustard in a tablespoon of boiled water if you will cook with it.
6. In a deep bowl, mix the sliced ​​beets, garlic, mustard dressing, salt, sugar.
7. Refuel in an amount that you consider reasonable and compromise.
8. Beetroot and garlic salad is ready!

My remarks

• For cooking, it is best to take a juicy, bright burgundy salad, up to ten centimeters in diameter.
• I like to use baked vegetables more. They have a more expressive, some kind of slightly caramel taste, pleasant texture, a kind of "gloss" of the surface.
• A similar salad is prepared with garlic and sour cream or yogurt. His taste is slightly different. To combine all the ingredients together, I advise you to add a little lemon juice and Bavarian mustard to sour cream or yogurt.

New Year's beetroot salad with garlic

I have found for you, dear readers, an informative video on how to cook beetroot festive salad.

Beetroot salad with goat cheese and garlic

Beetroot with cheese and garlic is always a winning food combination. And if the cheese is also soft goat, it turns out to be a small masterpiece.

Ingredients

• Two - three medium maroon roots;
• 120 g of soft fatty goat cheese (good feta cheese, feta, urda);
• two cloves of garlic;
• 15 basil leaves;
• olive oil;
• grape vinegar (5 - 6%);
• salt;
• sugar.

How to cook

1. Boil or bake vegetables, cut using a coarse grater.
2. Stir in small pieces of goat cheese.
3. Chop the garlic, crush, mix with olive oil and chopped basil leaves.
4. Season the grated vegetables with cheese. Try it, adjust the taste with vinegar, salt and sugar.

Alternative option

1. Cut the prepared beets into thin circles, rub each circle with garlic.
2. Grind the cheese with a fork, mix with garlic and chopped herbs passed through a press.
3. Serve in a stack. Basil leaves are used as a discreet decoration.

Beetroot salad with garlic and walnuts - a step by step recipe with a photo

Walnuts immediately add texture to the salad. I give a step-by-step recipe with a photo and an original serving method.

Ingredients

• Two - three beets;
• a handful of walnuts;
• two - three teeth of garlic;
• salt;
• vegetable oil or mayonnaise.

How to cook

We bake the beets in the oven.

Peel, grind using a coarse grater.

Grind the peeled garlic.

Chop the lightly toasted walnuts with a knife.

We send garlic, walnuts to the company to the grated root vegetables, mix.

Choice of dressing - vegetable oil or mayonnaise.

Original taste, very interesting and worthy of your attention raw beet salad. Ginger gives it piquancy. It does not dominate, but only complements and sets off the taste of other ingredients, gives the salad an "oriental" character.

Ingredients

• One juicy beet;
• ginger root (1.5 - 2 cm);
• a clove of garlic;
• one teaspoon of mustard;
• two teaspoons of wine vinegar;
• 25 ml olive oil;
• dried red pepper (optional);
• salt.

How to cook

1. Wash the beets thoroughly in warm running water using a brush. Scald with boiling water, put in cold water, peel.
2. Grate with a coarse or medium grater. I prefer. Drizzle with the dressing.
3. To make a dressing: combine mustard, olive oil, vinegar, salt, finely chopped garlic and grated ginger root (peel off with a knife).
4. Add thin strips of dried red pepper (if desired), stir.
5. For a more expressive taste, the salad must stand for several hours.
6. Serve the salad in a beautiful glass, crystal or porcelain salad bowl.

Carrot and beetroot salad with garlic, raisins and nuts

Boiled beets and raw carrots are a wonderful alliance. Raisins are very appropriate here. And the contrast and expressiveness of this whole sweet company is given by spicy hard cheese, walnuts and garlic.

Delicious salad. If it is prepared without mayonnaise, then it will meet all the canons of proper nutrition. A small amount of quality vegetable oil or yogurt with lemon and mustard is the best alternative to mayonnaise.

Ingredients

• A couple of medium dark burgundy root crops (Bordeaux, Cylinder varieties);
• bright orange medium-sized carrots;
• 60 - 70 g of good raisins of any color;
• 2 - 3 cloves of garlic;
• 120 g of hard cheese;
• 60 - 70 g of walnuts;
• mayonnaise (optional).

How to cook

1. Beets for this salad are best baked. It will acquire a beautiful rich color and a slightly caramel flavor. In addition, it will not become excessively wet, which is important to us.
2. Grate the baked and peeled beets with a coarse or Korean carrot grater.
3. Wash the carrots thoroughly in warm running water, helping yourself with a brush. Scald, put immediately in cold water, peel, grate with a coarse grater or a Korean carrot grater.
4. Rinse the raisins, mix with carrots, a part of chopped or squeezed garlic, a little mayonnaise. Set aside - let the ingredients get to know each other properly - make friends.
5. Dry the nuts in a pan until a pleasant aroma appears. Make sure they do not burn. Grind with a knife or rolling pin.
6. Mix with beetroot, another part of minced or squeezed garlic and mayonnaise.
7. Lay the salad in layers: the first is the carrot mass, the second is the cheese grated on a medium grater, the third is the beet mass.
8. Decorate the salad as you wish.

My remarks

• The salad looks great in a clear glass. It will turn out to be a newfangled verrine. A salad cooked in a ring or laid in a slide also looks advantageous.
• You can take any nuts - hazelnuts, cashews, pine nuts, pine nuts.
• Instead of mayonnaise, thick good sour cream is quite suitable for this salad.

Ingredients

• A couple of juicy, fresh beets;
• two eggs;
• 130 - 140 g of grated hard cheese;
• a couple of cloves of garlic, chopped with a knife;
• mayonnaise.

How to cook

1. Bake or boil fresh beets for salad, peel, trim using a coarse grater.
2. Boil the eggs hard-boiled, immerse them in cold water after boiling, remove the shells, grate with a grater or pass through a salad rack.
3. Stir all the ingredients. At this point, try a salad and add salt if necessary.
4. Decorate the salad as you like.

Salad with beets and cheese is considered one of the fastest to prepare. It does not require special culinary knowledge and skills.

Such simplicity in preparation does not mean trivial taste. Everyone is used to seeing beets in an ensemble with other vegetables, garlic or fish. But cheese gives the salad tenderness, satiety and gives it a festive touch.

Such a dish should be included in the diet of those who have intestinal problems. Beets contribute to the normalization of stools, and are also replete with vitamins. Provitamin A, fiber, phosphorus, potassium - and this is not the whole list of useful components that beets include.

High-quality hard cheeses also contain vitamins A, E, C, as well as trace elements - zinc, iodine, selenium, iron, copper, and calcium.

If you add a few new ingredients to the salad, then it will sparkle with completely different colors. This is a good basis for culinary experimentation.

How to make a salad with beets and cheese - 15 varieties

The simplest cooking option, which is taken as a basis for more complex recipes. "Nothing more" - this is the principle of this dish. The combination of beets, cheese and garlic is perhaps the most ideal in the culinary world.

Ingredients:

• Boiled beets - 2 pieces
• Hard cheese - 100 g
• Garlic - 1 - 2 cloves
• Mayonnaise and salt sweat taste

Preparation:

The preparation of the salad begins with the fact that you need to grate the cheese and beets on a coarse grater. Squeeze out the garlic with a press (you can just chop finely). Salt to taste. Season with mayonnaise.

The amount of garlic should be adjusted not only depending on the taste, but also based on the taste of the beets. If it is sugar, then you need to put more garlic. Otherwise, the salad will not be expressive.

This salad is perfect for a festive table. Although its ingredients are not very expensive, it turns out to be a delicious and interesting dish.

Ingredients:

• Beets - 2 pieces
• Hard cheese - 150 g
• Corn - 1 can
• Eggs - 3 pieces
• Mayonnaise
• Salt to taste

Preparation:

All ingredients are grated. Corn is added to them and the salad is mixed. The dish needs to be salted and seasoned with mayonnaise.

The egg fits perfectly into the beet and cheese company and emphasizes the delicate taste of the salad.

Ingredients:

• Boiled beets - 500 - 600 g
• Eggs - 4 - 5 pieces
• Hard cheese - 150 - 200 g
• Garlic - 2 - 3 cloves
• Mayonnaise or sour cream to taste
• Salt to taste

Preparation:

You need to take a grater and grate on a large section of it all the ingredients, except for the garlic. Grind it in the press, and if it is not there, then you can use a fine grater.

Season with mayonnaise. You can also make sour cream and mayonnaise sauce (take 50-50). First, you must not forget to salt the dish.

Instead of hard cheese, you can take processed cheese. In order for it to rub well on a grater, it must be moistened with water.

The recipe is based on the use of two types of cheese - hard cheese and feta cheese. The saltier the feta cheese, the better. Salad is not salted. The taste of cucumbers and feta cheese is enough.

Ingredients:

• Boiled beets - 2 pieces
• Hard cheese - 100 g
• Highly salted cheese - 100 g
• Pickled cucumber - 3 pieces
• Olive oil
• Greens optional

Preparation:

Cut the beets into medium cubes. Grind feta cheese and cheese as well. Cut the cucumber into strips or cubes as desired. Drain the liquid from it.

Mix everything and cover with olive oil.

Puff salad with beets, carrots and cheese "Trio"

This is a variant of the flaky vegetable salad that is enhanced with cheese. It turns out a very tasty and satisfying dish for a festive and everyday table.

Ingredients:

• Beets - 4 pieces
• Carrots - 4 pieces
• Hard cheese - 250 g
• Walnuts - a handful
• Raisins - a handful
• Garlic - 4 cloves
• Mayonnaise

Preparation:

First you need to prepare the layers that the salad will consist of. The first layer of beets is prepared as follows: you need to grate the beets on a fine grater, squeeze the juice. Chop walnuts and add to the mass. Season with mayonnaise.

The second layer is carrot. Rub the carrots, add raisins to it. Add mayonnaise.

The third layer of eggs. Rub them in the same way and add chopped garlic. Mix the mass with mayonnaise.

The salad is formed in this order: beet layer - carrot layer - egg layer.

Boiled beets in this salad can be replaced with raw beets, and all the other ingredients can be boiled.

A very original salad serving - the beet filling is framed by pita bread. You can surprise guests with such a dish.

Ingredients:

• Beets - 1 piece
• Carrots - 1 pc
• Hard cheese - 150 g
• Garlic - 2 cloves
• Mayonnaise
• Greens

Preparation:

The cooking process is straightforward. You need to boil vegetables and grate them. Add grated cheese and chopped garlic. Season with mayonnaise.

Place the filling on a sheet of pita bread and roll up the roll. You can also sprinkle cheese on top and heat in the microwave.

This dish can be classified as specific. This is because goat cheese has a peculiar taste, which is further emphasized by baked beets. But this salad is very healthy.

Ingredients:

• Beets - 2 pieces
• Arugula - 50 g
• Soft goat cheese - 60 g
• Pine nuts - 3 tbsp
• Olive oil to taste
• Balsamic vinegar to taste

Preparation:

First you need to bake the beets. To do this, it is washed and dried. No need to clean. Wrap each vegetable in foil and pierce with a toothpick. Place it on a baking sheet and send to the oven, preheated to 200 degrees. The beets will be baked for about 40-50 minutes.

After it is ready, cool and cut into slices.

Fry the nuts in a dry skillet. Chop the cheese and arugula. Combine all ingredients and pour over with olive oil and vinegar.

If the cheese is not too salty, then the salad can be salted.

A very unusual salad option. It is rare to find a combination of tomato and beet, but it turns out to be a delicious spring dish.

Ingredients:

• Beets - 1 - 2 pieces
• Hard cheese or feta cheese - 150 g
• Tomato - 1 - 2 pieces
• Pomegranate - 1/2 cup
• Olive oil
• Greens

Preparation:

Cut the boiled beets into slices, cheese and tomato into cubes. Stir the ingredients, salt and season with oil. Top with pomegranate and herbs.

The recipe is also not difficult and time-consuming to prepare. Green peas add originality.

Ingredients:

• Boiled beets - 2 pieces
• Hard cheese - 100 g
• Eggs - 3 pieces
• Garlic - 3 cloves
• Canned peas - 4 tbsp
• Greens
• Mayonnaise

Preparation:

Grate beets, eggs and cheese on a coarse grater. Finely chop the garlic. Combine all ingredients, including peas and herbs. Season with salt and mayonnaise.

This is a more advanced "Herring under a fur coat". Only without potatoes and served mixed.

Ingredients:

• Herring (fillet) - 200 g
• Beets - 1 piece
• Carrots - 1 pc
• Bulb onion - 1 piece
• Cheese - 150 g
• Mayonnaise

Preparation:

Cut herring, beets, carrots and cheese into medium cubes. Finely chop the onion. Add mayonnaise and stir.

This variation involves the use of smoked sausage cheese. Such a culinary move will allow the salad to acquire a new taste.

Ingredients:

• Beets - 2 pieces
• Sausage cheese - 150 - 200 g
• Green onions - 1/2 bunch
• Garlic - 1 - 2 cloves
• Mayonnaise
• Sour cream

Preparation:

Grind the beets with a grater. Do the same with cheese. Connect these components. Add chopped garlic, chopped onions to them. Season the salad with mayonnaise and sour cream sauce.

A real assortment: there is chicken, vegetables and an apple. But it turns out a unique salad.

Ingredients:

• Chicken fillet - 200 g
• Beets - 2 pieces
• Cheese (feta cheese) - 150 g
• Apple - 1 piece
• Salad, herbs
• Olive oil

Preparation:

Cut the meat into medium pieces. Cheese, beetroot and apple can be chopped into cubes or in the same way as meat. Chop the greens finely, tear the salad with your hands. Season with salt and lightly cover with olive oil.

Beetroot salad with feta cheese, arugula and orange juice

A very original and healthy salad. Its components are perfectly combined and contain a large amount of useful trace elements.

Ingredients:

• Beets - 450 g
• Feta cheese - 150 g
• Walnuts - 1/2 cup
• Arugula - 1 bunch
• Shallots - 1 piece
• Wine vinegar - 2 tablespoons
• Orange juice - 2 tablespoons
• Olive oil - 3 tablespoons
• Salt, pepper to taste

Preparation:

First you need to form the cheese balls. To do this, fry the walnuts for a few minutes, and then chop them. Mash the cheese with a fork, make balls and roll them in nut crumbs.

Chop the beets coarsely.

Dressing: Mix vinegar, orange juice, salt, pepper and olive oil. Pour the sauce over the beets. Top it with balls, arugula and shallots.

Due to the fact that all components are cut into large pieces, the salad is prepared in a matter of minutes.

Ingredients:

• Beets - 2 pieces
• Cheese - 100 g
• Radish - 300 g
• Olive oil
• Greens

Preparation:

You need to chop everything coarsely. Season with oil and salt. Decorate with herbs, green salad and cherries.

This dish turns out to be more satisfying thanks to the addition of beans. The combination of sweet apple and bitter onion gives the salad a special flavor.

Ingredients:

• Beets - 2 pieces
• Apple - 2 pieces
• Onion - 1 piece
• Beans - 1 can
• Apple cider vinegar - 2 tablespoons
• Vegetable oil - 4 tablespoons

Preparation:

First you need to pickle the onions. To do this, it is cut into half rings and poured with vinegar. Add some salt and sugar.

Boil the beets and cut into large slices. Chop the apple into cubes. Add pickled onions and beans to the salad.

Fill with oil.

Today we will talk with you about such a beetroot dish, which can rightfully be considered not only a decoration of the table, but also the enemy of all diseases. We are talking about a salad of beets with garlic and walnuts. In this article, you will learn about the incredible benefits of this dish, cooking technology and decorating methods.

According to the recipe for beetroot salad with garlic, you will need:

• beets - 400 g;
• 200 g of processed cheese;
• 100 g of walnuts;
• garlic - 5 cloves;
• 200 g of mayonnaise;
• greens;
• salt.

Beetroot salad with garlic and mayonnaise is a classic quick recipe that you will surely remember from your childhood. Perhaps someone was forced to eat during the cold seasons. The thing is that this beetroot salad with garlic was made specifically for the winter to prevent colds. After all, garlic is one of the oldest folk remedies against viral diseases.

Beetroot - health head!

Much has been said about the composition of vitamins, minerals and other benefits in beets. And what is the real, practical use of this vegetable? Yes, even in the fact that dishes from it perfectly cleanse the body, and therefore are often used for constipation.

Betoin, which is found in beet fiber, helps to successfully fight obesity (of course, along with diet and sports). Magnesium is used to treat hypertension and atherosclerosis, therefore, beets too, since there is an excess of magnesium in them. Interestingly, beets are even credited with curing depression and hangovers!

The benefits of cheese

Soft cheese is another component of the salad. They noticeably affect vision and skin condition, helping to keep it in good shape. Cheese, like walnuts, is indispensable for a growing body, which means for children and expectant mothers.

Well, in addition, cheese starts the metabolism, so nutritionists advise you to snack on soft cheese, as well as include it in your breakfasts so that you do not suffer from bowel disease or excess weight.

About the qualities of nuts

Salad with beets, garlic and nuts is a double benefit for the body. Half of the minerals in it are nuts. In our recipe, this walnut is loaded with brain-stimulating fatty acids - a great snack for schoolchildren and knowledge workers, by the way.

In addition, doctors recommend it to people with blood pressure, as well as to the elderly and expectant mothers. Pine nuts, which can be easily included in a recipe for beetroot salad with cheese and garlic, are very rich in vitamins, proteins and arginine - an amino acid necessary for a growing body. Almonds and cashews have similar properties.

It is also worth noting that boiled beetroot salad with garlic does not harm the figure at all, because the calorie content of the finished dish is 343 kcal, provided that you use low-fat mayonnaise.

Salad preparation

Beetroot salad with cheese and garlic is prepared as follows:

1. Boil the beets, peel and pass through a coarse grater;
2. Cool the processed cheese until firm and also grate on a coarse grater. Instead of processed cheese, you can also use regular soft cheese. We chose processed because it adds tenderness to the taste of the salad;
3. Finely grate or crush the nuts, but do not turn them into powder. This recipe uses walnuts, although it is not forbidden to experiment with pine nuts or peanuts;
4. Press the garlic;
5. At this stage, all the ingredients are mixed in one bowl and spices are added to them to taste: salt, before, perhaps, other seasonings to your taste;
6. Chop greens (parsley, dill) and add to the salad;
7. Season everything with mayonnaise and mix well.

Beetroot salad with garlic is ready!

But the dish should be not only healthy, but also pleasing to the eye, so you can decorate the beetroot salad with cheese and garlic with nuts, herbs, drawings with mayonnaise and carrots.

This recipe is quite minimalistic in terms of the number of components. In general, this salad may include not only beets and garlic, but also carrots and onions. Neither the taste nor the overall benefits of the salad will be affected at all by such additions, you can be sure. Onions are a good antibacterial folk remedy along with garlic. And carrots are a source of vitamin A, as well as an assistant to the eyes and blood vessels.

We hope you enjoy and enjoy this light and healthy salad. Bon Appetit!

In winter and in the off-season, beetroot salad with garlic should become a frequent guest of the dinner table in every family. This snack will replenish the supply of vitamins in the body, and the spicy supplement will protect against viruses. Next, the best recipes for such a salad are published.

Beetroot salad with garlic and mayonnaise

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

1. First you need to boil the root vegetable directly in the skin. This will take 40-45 minutes.
2. The finished vegetable is peeled and rubbed coarsely.
3. Chop the garlic in any convenient way. It can be simply chopped finely, passed through a press, or kneaded in a mortar.
4. Salt and sauce are added to the components from the second and third steps.

Ready beet salad with garlic and mayonnaise must be mixed well and sent to the cold to infuse.

A simple recipe with sunflower oil

Ingredients: 3 medium beets, 60-70 g of walnut kernels, 2-3 garlic cloves, sea salt, refined oil, any fresh herbs.

1. The beets are boiled until soft, after which they are immediately dipped into ice water. The cooled root vegetable is cleaned and grated with the largest holes. The vegetable is added to taste. You can sprinkle it with a mixture of ground peppers.
2. Garlic cloves are peeled, after which they can be crushed in any convenient way. For example, use a garlic press for this purpose, a fine grater, or simply crush the product in a mortar.
3. Walnut kernels are first fried a little in a dry frying pan. Then you can grind them. The method depends on the tastes of the culinary specialist. If you want the nuts to be clearly felt in the appetizer, then it will be enough just to chop them with a knife. Or grind them with a coffee grinder.
4. Sprinkle the garlic and nuts over the prepared beets.
5. The appetizer is dressed with salted mayonnaise.

The dish is decorated with chopped herbs.

Beetroot salad with cheese and garlic

Ingredients: 140-160 g of semi-hard or hard cheese, 620 g of beets, 2-4 garlic cloves, table salt, mayonnaise.

1. The root vegetable is boiled or baked in the oven until soft. Next, it must be cooled and freed from the skin. You need to cut it as thin as possible. The peeled beets are rubbed coarsely and laid out in a salad bowl.
2. Crushed fresh garlic is added to the same container.
3. Cheese is rubbed separately on a grater. It also goes to the rest of the components.
4. All ingredients are salted, seasoned with mayonnaise or other suitable sauce and mixed well.

Ready beet salad with cheese and garlic is immediately served to the table.

With the addition of walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. tablespoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

1. The root vegetable is wrapped in foil and sent to the oven to bake until tender. Next, you need to peel it and chop the beets on the finest grater.
2. Peeled nuts are fried for a couple of minutes in a dry frying pan. This will enhance their flavor and aroma. Next, the nuts are chopped with a knife.
3. The prunes are washed, steamed with boiling water. When the dried fruit has softened, it needs to be cut into small pieces.
4. The products from the first three steps are combined. Crushed garlic is added to them.
5. To prepare the original sauce, freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar are mixed. If citrus juice turns out to be sour, you can add a little granulated sugar to it.

Beetroot salad with nuts is seasoned with the resulting sauce, mixed and served.

Violetta - step by step recipe

Ingredients: a pound of beets, 180 g of processed cheese, 2 barrel pickled cucumbers, 180 g of canned green peas, 2-3 garlic cloves, table salt, half a bunch of green onions, sauce.

1. The root vegetable is boiled until tender, after which it is completely cooled, peeled and crushed into cubes.
2. Cheese is shredded in the same way. A soft product from trays will not work.
3. Pickled cucumbers are also cut into cubes.
4. The components from the three steps are mixed. Chopped greens and peas without marinade are added to them. Peas can be substituted for pickled white beans to taste.
5. Crushed garlic is the last to go to the salad.
6. The appetizer is seasoned with salty sauce and mixed well.

The treat is decorated with chopped herbs and is sent to infuse in the cool.

Boiled beetroot and raw carrot salad

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g of walnut kernels, a clove of garlic, table salt.

1. Beets are cooked in advance until cooked and cooled completely. The carrots are left raw. Both vegetables are peeled and finely chopped.
2. You can mix these ingredients right away in one bowl. Crushed garlic is added to them.
3. The kernels are lightly fried in a dry skillet and chopped finely.
4. The prunes are washed, poured with boiling water for a few minutes, and then randomly crushed.
5. Nuts and dried fruits are also sent to the future salad.

It remains to salt the appetizer and season with olive oil. The treat looks very nice, laid out in several layers with repeated alternation of boiled beets and raw carrots. Nuts and prunes are distributed among the vegetables.

Classic "Garnet Bracelet"

Ingredients: large chicken fillet, fine salt, 2 selected eggs, whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g of walnut kernels, 40 g of pitted prunes, mayonnaise.

1. First, roots, eggs and chicken are boiled in salted water.
2. The first layer of the snack will be cooled coarsely grated potatoes, smeared with salted mayonnaise. A glass is placed in the middle of the plate on which the products are laid out. The snack will form around it.
3. The second layer is grated beets with mayonnaise and chopped nuts.
4. Next, the fillet, torn into fibers, is spread, greased with sauce.
5. Strips of prunes soaked in boiling water are placed on the meat.





1. When preparing a salad, housewives think about how much to cook beets in order to preserve all the useful properties in them. It will be enough 35-40 minutes in boiling water, depending on the type of vegetable. Better yet, bake the root vegetable in the oven.
2. Next, the beets are rubbed coarsely and poured into a salad bowl.
3. Chopped horseradish and crushed garlic are added to the vegetable.
4. To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the discussed salad has a positive effect on the body. Eating raw vegetables is especially beneficial. Spring salad of fresh fruits with the addition of wild garlic, green onions, parsley will help to cope with vitamin deficiency. Regular consumption of snacks helps to strengthen the immune system.

Beetroot salad with cheese and garlic refers to easy-to-cook simple beetroot salads. Unlike "Shuba" salad or, it can be prepared in a matter of minutes. Beetroot salads are often prepared with garlic and nuts. This combination has become a classic over the years. I would like to bring to your attention a recipe for beetroot salad, which will include processed cheese, garlic and peanuts. Peanuts can be substituted for walnuts if desired, and processed cheese can be substituted with hard cheese.

Ingredients for beet salad:

• Beets - 1 pc.,
• Processed cheese - 1 pc.,
• Peanuts or walnuts - 100 gr.,
• Garlic - 2-3 cloves,
• Mayonnaise - 1 tbsp. spoon,
• Salt to taste

Beetroot salad with cheese and garlic - recipe

The preparation of the salad begins with the preparation of the beets. Boil the beets until tender. After it has cooled down, peel it. As for, grate the beets on a coarse or Korean carrot grater. Of course, a more uniform consistency of the salad will turn out if the beets and cheese are rubbed on a fine grater. This is optional.

Fry the peanuts until golden brown. Chop it with a knife, but not too finely.

Grate the processed cheese on a coarse grater.

Put the grated cheese on top of the beets.

Stir.

Then add the peanuts.

It remains to add the most important ingredients to the salad, thanks to which it will be spicy and aromatic - garlic. Adjust its amount to your liking. For piquancy, 2-3 cloves are enough, to get a spicier salad, take more. Peel the cloves of garlic. Pass them through the press. Add to salad.

Season the salad with mayonnaise. Season with salt and stir. Vitamin and delicious beetroot salad with cheese, garlic and nuts ready.

It can be refrigerated before use by leaving it in the refrigerator for 30 minutes. You can sprinkle the beetroot salad with chopped peanuts just before serving. Enjoy your meal.

Beetroot salad with cheese and garlic. Photo

Beetroot salad with cheese and prunes is no less tasty. This salad option is also simple, affordable and budget.

Ingredients:

• Beets - 2 pcs.,
• Hard cheese - 50 gr.,
• Walnuts - 60 gr.,
• Dill - a small bunch,
• Prunes - 50 gr.,
• Garlic - a couple of cloves for taste
• Mayonnaise,
• A pinch of salt

Beetroot salad with cheese and prunes - recipe

As in the previous recipe, you need to boil the beets. Peel and grate on a medium to coarse grater. Grate hard cheese on a fine grater. Wash and finely chop the young dill. Pour prunes and raisins with hot water. Drain off the water after 5 minutes. During this time, dried fruits will have time to steame and become more juicy.