Beets are beloved by us and many other peoples, a juicy and red root vegetable. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beet salad has remained a convenient, inexpensive and tasty dish for many years, both for holidays and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to the beets. Lots of great ideas for delicious salads with beets. And everyone can be as useful as they are tasty.

After all, beets contain many vitamins, minerals and nutrients. Those who often eat beets in any form will get sick less and cope with viruses easier. Beetroot cleanses the body of toxins and heals the digestive system. It’s a long list. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not at all necessary to eat it alone without other products. Let's use our imagination and prepare a delicious boiled beet salad using the following recipes.

Boiled beet salad with garlic, prunes and walnuts

A very simple but surprisingly tasty beet salad. Combinations with garlic are always beneficial for beets. It’s delicious and hard to argue with, and notes of sweet prunes and the bitterness of walnuts only complement the bouquet. This salad is prepared quite quickly; the only thing you need to do in advance is to cook the beets. But since we are planning salads made from boiled beets, 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 the prunes in warm water to soften them. After this, cut it into small pieces, but not too small so that it is not lost in taste.

3. Grind the walnuts in a blender into small pieces. You can do this manually in different ways. For example, put it in a bag and roll it over it with a rolling pin until the nuts break into crumbs. You can crush it in parts in a mortar. The main thing is not to turn the nuts into powder; it’s delicious when you get the pieces.

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

5. Mix all ingredients in a bowl. Now, if desired, you can put the salad in a beautiful bowl or shape it using a ring. Decorate the salad with drops of mayonnaise, pieces of nuts or herbs. It will turn out both beautiful and tasty.

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

Beet salad with fried onions and walnuts

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

You will need:

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

Preparation:

A salad is prepared from boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

The onion must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate it on a fine grater. Place it on the beets. Place the still warm fried onion on top and leave it like that for a few minutes.

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

A delicious and simple salad with beets is ready.

Beetroot, bean and pickled cucumber salad

The combination of beets and pickles may remind some of a vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it simpler and buy canned beans at the store. Pickled cucumbers 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 beans. You can rinse it a little with drinking water so that it gets rid of the remaining thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. It is best to cut the beets into cubes too. Although you can grate it if you wish, it’s up to your taste.

4. Add 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 it will still be just as tasty.

Sprinkle the finished salad with fresh green onions. Serve for a holiday or everyday dinner. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to look at delicious beet salads. The basis, as already indicated, is boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out very tender with a creamy flavor. It can easily be placed on a festive table for guests.

You will need:

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

Preparation:

This salad, like many other beet salads, can be prepared in literally minutes. The only preparatory steps are boiling the beets until tender and hard-boiled eggs.

Next, peel the beets and grate them on a coarse grater. Grate the cheese on a coarse grater as well. To make it easier to rub and prevent it from crumbling, you can put it in the freezer for a short time, it will become a little harder.

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

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

Serve a delicious boiled beet salad, garnished with boiled egg slices and herbs.

If you didn’t know, then I’ll tell you that mixing boiled beets with raw carrots and cabbage is not only possible, but necessary. The result is a light, vitamin-packed spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.

You will need:

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

Preparation:

Of all the vegetables used in this salad, only beets need to be boiled. Cool it and peel it. After this, cut all the vegetables into approximately equal pieces.

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

It is best to chop the cabbage into very thin strips. If the cabbage is a little tough, then put it in a separate plate, sprinkle with salt and knead it a little with your hands. The cabbage will release juice 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 frying pan until golden brown. Squeeze the garlic through a press or grate it on a fine grater.

Before mixing all the products, place the beets in a bowl and season it with vegetable oil, stir. The oil will cover the beets with a thin film and prevent it from coloring all other vegetables. The salad will turn out beautiful and contrasting.

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

Bon appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad is a great addition to any holiday table. Especially if it is presented in a winning manner. Puff salads are rightfully considered festive in our country for their elegant appearance. The alternation of multi-colored products looks very beautiful. Beets and carrots are bright in color on their own; add other layers, such as boiled eggs or cheese, and the salad will sparkle with color.

Delicious salad with boiled beets, cheese and walnuts

A beet salad doesn't necessarily have a lot of ingredients. Just 2-3 of the most delicious ones are enough and a simple culinary masterpiece is ready. The thing is that the beets themselves are tasty and only need to be supplemented. Cheese does this very well. This salad with cheese and nuts is wonderful both for holidays and on weekdays.

You will need:

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

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Grate your favorite type of hard cheese on a fine grater. Leave just a little to garnish the top of the salad.

3. Grind the nuts with a knife or in a blender. But don't grind them into dust, leave pieces that you can taste.

4. Mix all ingredients in a salad bowl. Squeeze the garlic in there. Add salt to taste and season with mayonnaise.

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

6. Make a beautiful cap of grated cheese on top of the salad, and place walnuts in a circle.

A delicious beet salad is ready. Call everyone to the table!

Light beetroot and feta salad

If you are on a diet, Lent, or just love low-calorie and healthy food, beets are your best friend. In addition to taste, it has many beneficial properties. Which is not surprising, and beets taste great with feta cheese.

You will need:

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

Preparation:

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

Chop the parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice; it’s best to squeeze directly into the salad. Pour olive oil and mix everything well.

Add salt to your taste. But a healthy salad doesn’t need to be salted. Serve to the table. Light dietary beet salad is ready.

Salad with chicken, cheese and beets - video recipe

Another delicious holiday beet salad, this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully layered and elegantly decorated. It’s not a shame to put this salad on the table even on major holidays. 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 a boiled beet salad. But nevertheless, not the last. No matter how original it may sound, the salad tastes very interesting. Quite sweetish, but pleasant. My advice for this recipe is not to use too juicy pears. A popular conference would be fine.

You will need:

• beets - 2-3 pieces,
• pear - 1 piece,
• Adyghe cheese - 100 gr,
• garlic - 1-2 cloves,
• sour cream - 3-4 spoons,
• 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 carrot grater, then grate the pear on the same one. If it’s an ordinary pear, then it’s better to cut the pear. A regular pear grater releases too much juice. Don't forget to peel the skin of the pear.

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

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

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

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

A tasty and light salad of boiled beets and pear is ready. Bon appetit!

Beets are one of the most familiar products to us. Beetroot dishes are more often used in the cold season, since this vegetable is ideal for hot dishes and is available for purchase at any market or store. And of course, this is one of the cheapest products, like most root vegetables.

How to cook
Grate the beets, mix with the egg, spices, flour, squeeze out the garlic and knead the batter.

You need to fry pancakes in vegetable oil, heating the pan well. About 2 minutes on each side. And you can serve it both hot and cold.

2. Beet cutlets

What you need: 500 g boiled beets, 1 tbsp sugar, 150 ml milk, 50 g semolina. Separately - breadcrumbs.

1. Raw beets and garlic
Using a sharp knife, cut the raw beets into thin rings. Mix olive oil, salt and pepper, crushed garlic and a couple drops of lemon juice. Marinate the beets in this dressing for 15 minutes. Then place the beet rings on a plate and garnish with fresh herbs, green olives or capers.

2. Boiled beets and mushrooms
Boil the beets and finely cut into rings. Cut the champignons into thin slices and fry in a frying pan until golden brown. Mix olive oil and cilantro separately, then pour this mixture into the beets. Place beets and mushrooms in a stack on a plate, alternating foods. You can decorate the top with fresh basil or sprinkle with Provençal herbs.

4. Baked beets

Beets can be a complete tasty dish on their own if prepared correctly.
What you need: 2 medium beets, 1 clove of garlic, 2 tablespoons of vegetable oil, salt and pepper to taste, half a teaspoon of honey and a pinch of red pepper.

How to cook
Chop the cabbage not too finely, place in a saucepan with boiling water and boil for 1-3 minutes. Remove it to a sieve and wait until all the liquid is gone. The nuts must be ground into powder separately. Then place the cabbage in a blender along with the nuts, add chopped onions and garlic, boiled beets, chopped cilantro, vinegar and spices. Whisk everything together in a blender and place the mixture in the refrigerator for half an hour. Then form balls and place them carefully on a plate. The dish is served cold. It can be garnished with chopped cilantro and chopped walnuts.

Which of these beetroot dishes have you already prepared?

Victoria Demidyuk

07/04/2016

A question that interests not only cooking “dummies”.

How to quickly and correctly cook beets is a question that is asked not only by culinary experts. There are a lot of subtleties and tricks in cooking beets. Knowing them will make it easier to achieve results, make them tasty and healthy. So, how to cook beets quickly and easily?

How long does it take to cook beets?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What's here:

Cook for 2-3 hours

If you place it in a saucepan of cold water and just place it on the stove, the cooking time will be 2-3 hours (depending on size). Cook beets quickly It won’t work, but, according to nutritionists, some vitamins will be preserved.

Cook in 1 hour

If in boiling water, then an hour. But the process can be accelerated.

A professional approach to cooking beets

Professional chefs cook beets like this: after they have boiled for about 30 minutes, drain the water and place under running cold water (the colder the better) for about 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Cook beets in 15-25 minutes!

If you want to cook the beets even faster, put them on high heat without turning down or covering the pan with a lid. (True, in this case there will be nothing left of vitamin C). But then there must be a lot of water, it must cover the root vegetables 8 centimeters above, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

“Long-lasting” method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - low heat (until cooked). At the same time, pour water 5 centimeters above the level of the beets.

Always finish the process with cold water. Then the beets, in addition to being “ready”, are easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil them, but bake them in the microwave or oven at 200 degrees, placing them in a baking bag. This will take 25-30 minutes; if the temperature is not so high or the beets are large and old, then it will take longer.

• Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is recommended to use it in recipes for salads and vinaigrettes.

More about the nuances of quick cooking of beets:

Choose small, flattened, thin-skinned Bordeaux varieties; they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with the beets (I found a recommendation on the Internet, I haven’t tried it myself).

A barbaric method: peel the beets, cut them into pieces, in a word, do as you would with potatoes. Cook it in a pressure cooker for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and more

1. Clean not clean. Wash thoroughly, using a brush. We don’t remove the peel, we cook it with it. We do not cut off the tail. If you break the integrity of the beets, juice will leak out of them and they will turn out watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt, don’t salt. We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people believe that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell. Not everyone loves the smell of beets. To neutralize it, throw a crust of bread into the pan.

5. How to check readiness. Check the readiness of the beets with a fork: they should enter the vegetable softly and easily.

6. If you have peeled fresh beets, It should not be exposed to air so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot has dried out, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on the fire without changing the water.

8. How not to “color” vegetables in vinaigrette. WITH Are you planning to make a vinaigrette? Cut the boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not be colored.

9. About the benefits of beetroot broth. Do not pour out the beet broth that remains after cooking the beets! It’s better to add lemon juice, cinnamon and ginger in equal quantities (adjust how much yourself, depending on the amount of broth). The result is a tasty and medicinal refreshing drink, no worse than one, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to prepare dishes from beet tops, pkhali, for example, add it to borscht and beetroot soup, because beets are healthy, and beet tops are even healthier - they contain a powerful dose of vitamins. Only young tops will be used for food; old ones are not suitable.

The word “tops” in modern Russian has a somewhat derogatory connotation: this is what they call something insignificant and of no interest. This opinion did not arise out of nowhere: if beet roots have many culinary uses, they are used to prepare salad, bruschetta with cheese and salted fish, and even tartare, which is not much inferior to the classic one, then beet tops are often sent straight to the trash. I demand an end to discrimination against beet tops! Beet leaves are a real superfood, rich in folic acid and other nutrients, and if they are fresh and not very large leaves, then after a short processing they will also be very tasty.

What to cook from beet tops? Well, at least here’s a side dish that can be whipped up in 5 minutes while the family is setting the table. Various greens are served in approximately the same way in some places in Italy, and in our country, if you think about it, it is not at all necessary to limit yourself to beet tops alone. Spinach, cabbage, and just other leaves of edible plants that you are about to throw away can also be prepared in a similar way - and it will be a delicious side dish that even staunch conservative meat-eaters will be happy with.

If we rank vegetables according to their taste and usefulness for the human body, then beets will rightfully take first place, because beets effectively strengthen the body, increase hemoglobin, improve digestion and metabolism, increase immunity, and allow you to fight many diseases. Man has long noticed the healing properties of beets, which is why no kitchen in the world can do without this wonderful vegetable. And in our kitchen there are also many dishes made from beets. On this page I have collected my favorite beet dishes. I hope you enjoy them and make them often.

Beets are used not only for making borscht, beet soup and salads, they are baked, stuffed, made into health drinks, etc. But all these dishes will turn out tasty and at the same time healthy if and only if the beets are correctly selected and properly prepared.

• How not to make a mistake when choosing beets? Anyone who lives in a village knows very well that not all beets are the same, that there are fodder beets that are grown to feed livestock. There are sugar beets, from which sugar is obtained. And there is another one - table beets, which are used for cooking. It is the latter that should be chosen.
• We choose small root vegetables of rich beet color with a diameter of no more than 15 cm. The approximate weight of such beets is 450-500g.
• Small round beets, as a rule, are always sweeter and tastier.
• The beets should be quite firm, and when cut, uniform in color and without pronounced dense fibers. The light color and iridescent fibers indicate that you are looking at fodder beets.
• The fastest way to boil beets and at the same time preserve as much as possible the vitamins and all the beneficial properties of the root vegetable: boil the beets in their skins for 30-35 minutes, and then transfer them to ice water, or even with ice. When the beets have cooled completely, remove from the water.
• Store boiled beets in the refrigerator in their peels.
• Peel the beets immediately before preparing salad or other dishes with beets.
• You can also bake beets, but set the oven temperature to no higher than 180C. At higher temperatures, the vegetable loses its beneficial properties. Bake until done. Approximate time 40-45 minutes depending on the size of the root crop.
• When baking beets in the microwave, there is no need to talk about preserving vitamins. Convenient, but not healthy, and the taste leaves much to be desired.

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