Beetroot Salad

2-3 beets, 2 tablespoons of vegetable oil, citric acid, pepper to taste, parsley and dill.

Bake beets, peel, cut into strips. Then salt, sprinkle with pepper, season vegetable oil, mixed with citric acid, mix and sprinkle on top with chopped parsley and dill.

Beetroot SALAD WITH BEANS

2 large beets, 1.5 glasses of beans, 1 pickle, 1 carrot, 1 glass of curd or sour cream sauce, 1 bunch of green onions.

Cook beets, peel and chop. Add boiled beans, finely chopped pickled cucumber, grated on coarse grater  carrot. Then mix and season with sauce. Decorate the finished salad finely chopped green onions.

SALAD FROM BEET WITH MUSHROOMS

2 beets, 1 onion, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, a few sprigs of parsley.

Boil the beets, cool, peel and grate on a coarse grater. Onions cut into small cubes and fry in vegetable oil until golden brown. Soak 5–6 dry mushrooms for 3-4 hours in cold water, then boil them until cooked, cool and cut them into thin strips. All products combine, mix, salt to taste. Then add grated horseradish and season with vegetable oil. Decorate the salad with a sprig of greens.

SALAD FROM BEET WITH WALNUT NUTS

3-4 medium beets, 1 cup kernels walnuts  or pumpkin seeds, 1 teaspoon of fruit vinegar, a slice of garlic, 4 tablespoons of mayonnaise, a few sprigs of greens.

Boil the beets, cool, peel, chop straws or grate on a coarse grater. Add chopped walnut kernels or mashed pumpkin seeds, grated garlic, mayonnaise and fruit vinegar. Mix everything thoroughly, put in a salad bowl, pour mayonnaise on top and decorate with greens.

Beetroot beetroot with granola

3 medium beets, 1 cup of pomegranate seeds, 1/2 cup of vegetable oil, sugar to taste.

Boil the beets, peel and grate on fine grater. Then mash the pomegranate grains, mix with beets, add sugar to taste and season with vegetable oil.

Beetroot Beetroot Salad

2 beets, 1 apple, 1/2 cup of raisins, 5 walnuts, 1 can of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add finely chopped apple of medium size, steamed raisins, as well as chopped and lightly roasted walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.

Beetroot Beetroot Salad with Onions and Apples

2-3 medium beets, 1 onion, 1 apple, cumin, 1 tablespoon of horseradish, sugar, pomegranate juice to taste, 3 tablespoons of vegetable oil.

Wash raw beets, peel and grate on a fine grater. Peel the medium-sized apple, remove the core and cut into strips, add the finely chopped onions and horseradish. Then mix all the ingredients thoroughly and season with cumin, sugar, pomegranate juice and, if desired, vegetable oil.

Beetroot Beetroot SALAD

5-6 pieces beetroot, 2 onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.

Wash raw beets, peel well and rub on a coarse grater. Add chopped onions. Salad dressing with vegetable oil, mixed with lemon juice and salt.

SALAD OF BEET WITH POTATO

2 beets, 2 potatoes, 1 onion, 2 teaspoons of grated horseradish, 2 tablespoons of vegetable oil, vinegar to taste.

Boil the beets, peel and cut into thin slices, add the boiled potatoes, sliced ​​in slices, and grated horseradish. Onion cut into rings and lightly fry. All mix, pour vegetable oil and vinegar to taste.

Beetroot beetroot salad

2 medium beets, 1/3 fork ca empty, 1 tablespoon of vegetable oil, 2 tablespoons of lemon juice, sugar, salt to taste.

Bake washed beets, cool. Finely chop fresh white cabbage, salt and rub with your hands, mix with chopped baked beets. Then add sugar diluted with water. lemon juice  and fill with vegetable oil.

SALAD OF BEET WITH POTATO AND BEAN

3 beets, 3 potatoes, 1/2 cup of white beans, 1 pod of sweet pepper, greens; for dressing - 1 tablespoon of vegetable oil, salt, pepper, vinegar to taste.

Boil the potatoes in a peel and peel. Bake beets and peel. Then cut the products into small cubes, mix with boiled white beans and sweet peppers, diced. Mix everything and fill with dressing. Put the salad in a salad bowl, garnish with pepper rings and greens.

Beetroot Beetroot SALAD

3 beets, 3 onions, 1/2 cup of grated horseradish, salt, citric acid, mustard to taste, 1/2 can of mayonnaise, 3 tablespoons of green peas, a few sprigs of greens.

Boil the beets, peel, grate, add the browned turnips
   chilled onion, diced, salt, citric acid to taste and horseradish, grated
   on a fine grater. All mix, season with a mixture of mayonnaise with mustard. When serving
   on the table, decorate the salad with green peas and sprigs of greens. You can fill the salad
   vegetable oil with vinegar.

Beetroot Beetroot Salad

3 beets, 2 tablespoons of sugar, 3 tablespoons of cream, pepper, lemon zest, cumin to taste, 1 can of mayonnaise, 1 bunch of parsley.

Wash the beets, boil, peel, cut into slices and again put in the same broth, seasoned with spices. After 2 hours, remove the beets, cut into strips and pour with mayonnaise. You can add a little cream, sugar, pepper, lemon zest. Sprinkle the salad with chopped parsley.

Beetroot beetroot salad

2 beets, 2 pickled cucumbers, 2 fresh cucumbers, green onions, 1/2 cans of mayonnaise, 1 teaspoon of sugar, salt to taste.

Boil the beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, green onions, and sugar. Salad dressing with mayonnaise and salt.

SALAD OF BEETS, CUCUMBERS AND REDIS

2-3 beets, 1-2 fresh cucumbers, 1 bunch of radish, 1/2 can of mayonnaise, 1 clove of garlic, parsley, cherry plum.

Wash raw beets, peel, grate on a coarse grater. Add chopped cucumbers and radishes and sliced ​​cherry plum. Then mix everything up, add mayonnaise, sprinkle with parsley and minced garlic.

SALAD OF BEET WITH NUTS AND GARLIC

3-4 beets, 1 cup walnut kernels, 3 cloves of garlic, sweet peppers, 3 tablespoons of vinegar, 3 tablespoons of vegetable oil, parsley, salt to taste.

Boil the beets and finely chop, carefully chop the peeled walnuts. Mash some garlic and salt chilli peppers. Then mix everything thoroughly, dilute with vinegar, add vegetable oil, sprinkle with parsley.

Beetroot Beetroot Salad

2-3 beets, 2 tablespoons of vegetable oil, 1 teaspoon of grated horseradish, 1 teaspoon of vinegar, salt to taste.

Boil beets or bake in the oven, grate on a coarse grater, salt and pour vinegar. Salad can be stored in the refrigerator for several days. Before serving, season the salad with vegetable oil and grated horseradish.

SALAD FROM BEET WITH RARE AND GRANATE JUICE

2 medium beets, 2 small radishes, 1/2 cup of pomegranate juice, sugar or honey to taste, cumin or dill seeds.

Wash raw beets and radishes, peel and grate on a coarse grater, add pomegranate juice. Season the salad with sugar or honey, add cumin or dill seeds.

Beetroot Beetroot Salad

1-2 medium beets, 2 small pickles, 1 celery root, 1/2 can of mayonnaise.

Boiled beets, celery, cucumbers, cut into cubes. Mix everything, season with mayonnaise, put in a salad bowl and garnish with rings of pickled cucumbers.

SALAD FROM BEET AND SWEET PEPPER

2-3 beets, 1 teaspoon of mustard, 1 clove of garlic, 1 pod of sweet pepper, dill, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream.

Cut raw beets and pepper into strips, add minced garlic, mustard. Mix everything, pour the mixture of mayonnaise with sour cream and sprinkle with chopped dill.

SALAD FROM BEET AND RAW VEGETABLES

1svekla, 1 carrot, 2 apples, 1/2 celery root, 3 tablespoons of vegetable oil, juice 1/2 lemon, salt, pepper to taste, parsley.

Raw beets average raw carrot, peeled apples and celery root grate on a coarse grater. Season the mixture with vegetable oil with lemon juice, salt and pepper to taste. Mix everything, put in a salad bowl and garnish with parsley.

Beetroot Beetroot Salad

2 medium beets, 1 cup of beans, 2 apples, juice 1/2 of lemon, 3 tablespoons of vegetable oil, salt and pepper to taste, parsley and dill.

Boil the beets, peel and cut into cubes. Boil the beans, cool. Peel the apples and cut them into small cubes. Combine all prepared products, add lemon juice, salt and pepper to taste. Season the salad with vegetable oil, garnish with apple slices and greens.

Beetroot with beetroot sour cream

1-2 beets, 2 tablespoons of sugar, 1/2 cup sour cream.

Boil the beets, cool, peel and cut into slices. Sprinkle with sugar and sour cream over the top.

Beetroot beetroot salad

2 small beets, 1 tablespoon of vinegar, 1 tablespoon of vegetable oil, 2 tablespoons of grated horseradish, salt to taste.

Boil the beets, cool, peel, cut into thin slices. Then, salt and vinegar, and marinate for 20 minutes. Then fill the beets with vegetable oil and horseradish grated on a fine grater.

Beetroot Beetroot Salad with Horseradish and Egg

3-4 small beets, 1 egg, 2 tablespoons of grated horseradish, vinegar, vegetable oil, salt to taste.

Boil the beets in salted water, peel and cut into strips. Horseradish rub on a fine grater or skip through a meat grinder, combine with beets, season with vinegar, vegetable oil and salt to taste. On top of the salad garnish with slices of hard boiled eggs.

Beetroot with beetroot beetroot

2 beets, 1/2 cup of prunes, juice 1/3 of lemon, 1 can of mayonnaise, 4 tablespoons of sour cream, sugar, salt to taste.

Rinse prunes warm water, cover with boiling water for 20 minutes, remove the stones and finely chop, add the beets, grated on a coarse grater. Mix everything, drizzle with lemon juice, salt to taste, season with mayonnaise mixed with sour cream and sugar.

Beetroot with beetroot and greens

3 beets, 1 glass of prunes, 1 can of mayonnaise, greens, salt to taste.

Boil the beets and prunes. From prunes remove bones. Then mince beetroot and prune pulp through a meat grinder, season with mayonnaise and salt to taste. Put the salad in a salad bowl and garnish with greens.

Beetroot Beetroot Salad with Nuts and Nuts

2 beets, 1/2 cup prunes, 1/2 cup walnuts, 1 can of mayonnaise.

Boil the beets, peel and grate on a coarse grater. Drain the prunes with boiling water and leave for 20-30 minutes, then separate the flesh from the stones and cut into small pieces. Crush walnut kernels, mix with prunes and beets, season with mayonnaise. You can add a little raisins or dried apricots to the salad.

Beetroot with beetroot and rice

2 beets, 1/2 cup prunes, 2 tablespoons of rice, 1/2 cup sour cream, sugar, salt, herbs to taste.

Bake beets, peel, cut into strips or slices, add chopped prune pulp, cooked and chilled rice. Salad season with sour cream, sugar, salt, sprinkle with herbs.

Beetroot with garlic beets

2sveks, 2-3 cloves of garlic, 1 tablespoon of grated horseradish, 1 tablespoon of vegetable oil, salt and sugar.

Boil the beets, peel and grate on a coarse grater. Add chopped garlic, horseradish, mix, salt, add sugar and season with vegetable oil.

Beetroot Beetroot Salad with Apples and Mayonnaise

2 small beets, 2 medium apples, 10 walnuts, 4 tablespoons of mayonnaise.

Boil the beets and grate on a coarse grater. Peel apples, remove the core, rub on a fine grater, chop the walnut kernels. Then mix and season with mayonnaise.

SALAD FROM BEET WITH APPLES AND VEGETABLE OIL

1-2 small beets, 2 sour apples, 1 radish, 1 onion, lemon or pomegranate juice, sugar, 3 tablespoons of vegetable oil.

Grate finely. raw beets, radish and peeled apples, finely chop the onion. Then mix everything well, season with vegetable oil. Add sugar, lemon or pomegranate juice, until the salad gets a strong sweet-sour taste.

Beetroot Beetroot Salad with Apples and Cranberry Sausage

2-3 medium beets, 2 large sour apples, 1/2 onion, 1 teaspoon of horseradish, cloves, cinnamon on the tip of a knife, 1 cup of cottage cheese sauce, parsley, 1 pickled cucumber.

Boil the beets, cool, peel, grate on a coarse grater. Add the apples grated together with the peel, grated horseradish, finely chopped onion, seasoning, cottage cheese sauce. Then put the salad in a salad bowl and garnish with parsley and slices of pickled cucumber.

Beetroot Beetroot With Apples And Sour Cream

2-3 medium beets, 2 medium apples, 1 tablespoon of sugar, 1/2 cup sour cream, citric acid to taste.

Washed peeled beetroot nashinkui-straw. Peel the apples, remove the core, finely chop. Then mix the beets and apples, season with lemon-mono acid, sugar, add half of sour cream.
   Salad lay a slide in the sa-latnitsa, garnish with slices of apples and pour the remaining sour cream.

Beetroot Beetroot Salad with Apples and Garlic

3-4 beets, 1/2 can of mayonnaise, 2 cloves of garlic, 2 medium apples, greens, salt.

Boil the beets, cool and grate on a coarse grater. Add garlic, pounded with salt, grated apples, and pour with mayonnaise. Sprinkle the salad with parsley.

Beetroot Salad with Marinated Grapes

1-2 medium beets, 1 tablespoon of sugar, 1/2 cup pickled grapes, 1 tablespoon of vinegar, salt to taste.

Boil the beets in water with the addition of vinegar, peel, grate on a coarse grater. Then add marinated grapes, season to taste with sugar and salt.

Beetroot Salad with Apples, Rice and Raisin

1 medium beet, 1 tablespoon of rice, 1 tablespoon of butter, 1 tablespoon of raisins, 2 tablespoons of sour cream, 1/2 teaspoon of sugar, cinnamon on the tip of a knife.

Boil the beets or bake, peel and remove the core with a spoon, giving the beets the appearance of a cup. Cook rice crumbly porridge, put in her raisins, sugar, butter  and cinnamon. Then mix everything, stuff the beets, pour with sour cream and bake. Serve the beets with sour cream.

Beetroot beetroot salad

1-2 beets, 1/2 cup of cottage cheese, 1/2 cup of milk, cumin, salt, sugar to taste.

Boil the beets, cool, peel and grate on a fine grater. Add cumin, salt to taste, cottage cheese ground with milk. Then stir, add some sugar.

Beetroot beetroot salad

1 small beetroot, 1 pickled cucumber, 3 cloves of garlic, 4 tablespoons of mayonnaise, salt to taste.

Peel raw beets, grate on a coarse grater, mix with grated cucumber. Add the grated garlic, season with mayonnaise and salt.

Beetroot Beetroot Salad

2 beets, 1 apple, 1/2 cup of raisins, 5 walnuts, 1/2 ban of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add the finely chopped apple, steamed raisins, chopped and lightly roasted walnut kernels. Then mix everything up, add mayonnaise, sprinkle with parsley.

Beet salad  with onions refers to the dishes that are prepared on the principle of "simple". Most available products, minimal culinary skills, a little effort and zesty, healthy salad  he'll be ready! We will not focus on the benefits of beets, but this product is recommended to be regularly included in the menu. If salads with mayonnaise and salt are contraindicated, and the familiar vinaigrette has become boring to everyone, then a salad of beet and onion will become a “magic wand”. We proceed to its preparation.

Ingredients:

Medium beets, 2 pcs .;
  - Fresh onion 2 heads medium size;
- granulated sugar  1 tbsp. spoon;
  - apple vinegar (can be replaced with the usual 9%);
  - homemade sunflower oil.

How to cook beet salad with onions

First boil the beets, if in household there are no modern assistants in the form of a pressure cooker, a slow cooker or a double boiler, then we pour water into a saucepan, which we put on the fire and wait for the water to boil. Meanwhile, wash my beets and put them in boiling water, close the lid, turn down the fire and leave to cook for exactly 1 hour, then turn off the fire and leave the beets in the same saucepan and water for another 40-60 minutes. Then take it out and let it cool in vivo. When the beets are ready for the next steps, peel 2 onions from the husk and cut them into half rings as thin as possible. Fold it in a dish, add 1 tablespoon of sugar and apple cider vinegar  and mix everything well with your hands, as if rubbing sugar and vinegar into the onions.

  It is better to grate beets for korean carrot, for which the beets are pre-cut into 2 parts. Of course, you can simply cut it into narrow strips or, in extreme cases, rub it on a regular grater. Add the beets to the onions.

  It remains to add the last ingredient homemade sunflower oil (about 2-3 tablespoons) and mix. Our beet salad is almost ready. It is advisable to let it stand in a cool place for several hours, it is better to be engaged in preparing it in the evening so that it will reach the “necessary condition” overnight. Fans of spicy can increase the dose of apple cider vinegar up to 2 spoons. Also according to taste preferences  You can increase the amount of sunflower oil. But to use more onions for a given amount of beets is not recommended, the salad will turn out to be too onion and will be bitter.   Beet salads are very tasty and healthy dish. And, interestingly, you can use not only the root itself, but also the tops, which also contains a lot beneficial substances. Speaking directly about the recipes, it should be noted their diversity, which is explained by the fact that beets are perfectly combined with almost all known products. Further, I will cite only some boiled beet salads, cooking recipes for them.

Beetroot Salad with Cheese

Boil 2 root beets of medium size, cool them, then grind grated. Dice chopped two steep eggs. A special press crushes 3 cloves of garlic. Rub 200 grams of cheese hard varieties. Spread the prepared ingredients in a salad bowl, salt and pepper are added to taste, add 1 tbsp. spoonful of finely chopped green onion feathers, season ready salad mayonnaise or vegetable oil. In the first case, the salad will turn out more high-calorie, whereas when using oil - light, dietary.

Beet salad with garlic

On a coarse grater rub 2 beets, as well as 100 g of cheese. Using crusher crushed 2 cloves of garlic. All this is mixed, added to taste, seasoned with mayonnaise or any vegetable oil - sunflower, olive or even peanut.

Beet salad with carrots

Grated with holes of medium size rubbed 2 raw root beet. In the same way, 2 medium sized carrots are treated. Finely chop the kernels 2 walnuts. Chop 2 cloves of garlic. Combine all the prepared ingredients, salt to taste, season with mayonnaise, mix and serve.

Beet salad with meat

Unlike previous versions of beet salad, this recipe is different high calorie  - even a small portion will get rid of a strong feeling of hunger. So nutritionists strongly recommend including beet salad with meat in the diet of people suffering from overweight.

Boil 2 beet roots, rub them on a medium grater. 200 g cut into small cubes boiled meat, slightly fry it in a hot pan. Marinated cucumber is cut into straws. Finely chop 3 hard boiled eggs. The processed products are combined in a salad bowl, salt and pepper are added to taste, and the prepared salad is seasoned with mayonnaise.

Beet salad with beans

Another simple recipe is very tasty and at the same time nutritious salad. Boil 2 beets, cool, then cut into cubes. Small apples of arbitrary shape cut 2 apples. Mix the beets with apples, add a glass of boiled beans, salt to taste and pepper the salad, fill it with a mixture of vegetable oil, lemon juice and vinegar.

Beetroot Salad with Vinegar and Butter

In the oven, bake 2 medium-sized beets, let them cool, then peel off the top layer, cut into thin straws, salt, pepper, sprinkle with a small amount of vinegar, and pour over olive oil. Apart from roasting, then preparing such a salad takes no more than 10 minutes. In this case, if you use exactly this method heat treatmentthen the beets better retain their original color, which gives the finished dish  more attractive.

Beet salad with sour cream

In the oven, bake 2 beets, cool them, peel, cut into thin slices. Cut the onion into half rings, chop a small horseradish root on a grater. Combine all the ingredients, add salt to taste, mix, sprinkle with Art. A spoonful of lemon juice, pour a moderate amount of sour cream. This salad - great snack, because the taste is spicy and savory.

Original beet salad with pickled cucumbers

Bake 2 medium-sized beets, when the roots cool, rub them on the grater. Large cubes cut 4 pickled cucumbers, chopped 1 onion coarsely. In a pan, heat a quarter cup of vegetable oil, first fry the onion in it, when it becomes golden, spread the cucumbers, extinguish it all 5 minutes, then add the item. a spoon spicy ketchup, cover and keep on fire for about 7 minutes. Fried ingredients are combined with beetroot, salt, sugar, and black pepper are added to the taste.

Salad "Red and White"

Peeled 1 beetroot and 1 radish daikon peeled, poured them with icy water for 30 minutes, then grated on a grater with large holes, seasoned with a mixture of vinegar and vegetable oil, add salt to taste, if the salad is too spicy, add sugar.

Vinaigrette Salad

Speaking of beet salads, one can not fail to mention, perhaps, the most famous and popular recipe. It's about salad vinaigrette. To cook it, bake 2 beets in the oven, cool and cut them into cubes. Sliced ​​5 pickled cucumbers and 1 onion in small pieces. Squeeze out 200 g sauerkrautif necessary, grind it. After soaking, boil a glass of beans. Open a can canned peas, drain liquid from it. For refueling mix 4 tbsp. spoons of vegetable oil and 1 teaspoon of mustard. The prepared ingredients are transferred to a salad bowl, poured over the sauce, mixed, salt, pepper and sugar are added to taste.

ABOUT useful propertiesah beets know everything: helps with anemia, reduces pressure, increases peristalsis. And she is sweet, easy to prepare, grateful for the additives, can be served both hot and cold. To date, the beet salad without mayonnaise is more relevant than ever. Each housewife has their own recipes of such dishes, but the basis is

How to choose and cook root vegetables for salad?

Any vegetable will suit for borscht: even small, slightly dried, with a slightly damaged skin - still peeled and cut. And in salads with beets without mayonnaise, root crops are needed with a smooth surface (there is no rot and blackness inside), the tops should be left at least a centimeter (stored at the right temperature), tough to the touch (not covered).

In order for beets not to lose their beneficial properties, to remain red, not to become too soft, the following rules should be observed during cooking:

• You can not pour beets with boiling water.
• A large roomy pot is necessary so that the water covers a centimeter beet by three, but does not reach the top.
• Cooking should be done on low heat for two hours after the start of boiling with the roof closed.
• It is impossible to try a root vegetable on readiness, constantly piercing with a fork: juice flows out.
• You can not cook the beets in slices.

The second method of cooking - roasting in the oven. As a result, the color is very dark, saturated, the beets are sweet and fragrant. Bake better in foil, then there is a guarantee that the beets will not burn.

Beetroot Salad Without Mayonnaise: Traditional Recipes

For the full disclosure of the taste of beets need vegetables, shading it, on the one hand, and emphasizing its advantages, on the other hand.

These are usually carrots, cauliflower, potatoes - they require boiling. In order for the products not to lose their natural color, they need to be boiled separately from the beets, which is often practiced for “herring under a fur coat”. For beetroot salads it is important that vegetables do not lose their flavor when mixed: in the traditions of Russian cuisine there are no pate-like salads.

Turnip onions, pickles or sauerkraut, green peas or corn, grated sweet apple - these vegetables complement beetroot salads. The recipes of their cooking, the technology of combining with the main ingredients for each dish has its own, but the main requirement is to emphasize the sweetness of beets and balance.

Sauces for beet salads are prepared on the basis of olive oil  with spicy aromatic additives.

Greens (parsley, cumin, basil, arugula) are taken either for sauce or for salad dressing.

Cooking in spanish

Ingredients for 3 servings:

• 2 large beets (4 medium);
• cauliflower - 300 gr;
• red onion (not bitter) - 1 pc.

For the sauce:

• Olive oil - 50 gr. (2-3 tablespoons).
• Wine vinegar (apple can) 6% - no more than 3 tablespoons.
• Honey (you can sugar) - 2 tablespoons.
• Chopped chopped and crushed basil - 1 tablespoon.
• Salt - 1-2 teaspoons.

First prepare the sauce, mixing all the ingredients. To make it better in a blender, you get a homogeneous mass of greenish color. The final taste of the salad depends on the thoroughness of the sauce.

Cut vegetables, combine. Pour half the sauce, mix, set for an hour to saturate.

Sprinkle with chopped parsley before serving. In a separate bowl serve the second part of the sauce.

This beetroot salad without mayonnaise is good in both chilled and slightly warmed form, when shades of basil mixed with honey and vinegar are revealed.

Traditionally, in Russian

Ingredients for 3 servings in no mayonnaise:

• 2 large beets (4 medium);
• sweet carrots - 2 pcs. large;
• potatoes - 2-3 pcs .;
• large onion turnip (bitter is better) - 1 pc .;
• pickles (can be replaced with slightly pickled, although the effect is slightly different) - 2 pcs. large;
• apple red sweet - 1 pc .;
• parsley (greens) - 30 g;
• arugula - 30 g;
• optional green peas (corn) - ¼ banks.

For the sauce:

• Olive oil - 75 g (3-4 tbsp. Spoons).
• Apple cider vinegar 6% (you can juice one lemon) - no more than 2 tablespoons.
• Sugar - 2 teaspoons.
• Cumin seeds - ½ tsp.
• Dill seeds - ½ tsp.
• Salt - 1-2 teaspoons.
• The flesh of two red marinated tomatoes of medium size (3 pieces small).
• Sweet French mustard - 30-40 gr.

While cooking vegetables, prepare the sauce. Crushed cumin and dill grains, combine with vinegar, add tomato pulp, salt, sugar, olive oil. Mix thoroughly in a blender, heat, but do not boil. Put to cool. Add mustard, mix everything.

Boiled and peeled vegetables cut, mix. Apple grate on a coarse grater. Cucumbers cut into strips, let the brine drain. Onions cut into thin half rings.

All ingredients combine before serving. Beetroot salad without mayonnaise pour sauce. Stir on the table, sprinkle with parsley and arugula. Green pea  (corn) can be served in a deep plate with your own sauce or put them on the edge.

Raw beets in salad

Pickled vegetables, among which beets are almost the last in consumption, are cooked in almost all families. But for the winter, the hostesses make difficult gas stations for borscht, but they forget about beets. You can pickle it up quickly and easily to make beetroot salads. The marinade recipes are varied, but vinegar is naturally the basis.

Preparation of this dish takes very little time (about 40 minutes). The process consists of the actual pickling of beets (30 minutes), and the preparation of the dressing and other vegetables goes on in parallel.

If you do not need to hurry with the salad, the process can proceed more slowly, and the beets will be much tastier.

Marinating beets

For three portions for marinade in a beet salad without mayonnaise you need:

• Apple cider vinegar (6%) - 3-4 tbsp. spoons.
• Olive oil - 2 tbsp. spoons.
• The juice of half a lemon.
• Two cloves of garlic.
• Sugar - 1 tbsp. spoon.
• Salt - 1 tsp.

Garlic must be crushed with a knife on a cutting board (can be in a garlic press), combined with vinegar, olive oil, lemon juice, mixed thoroughly and bring to a boil.

Fresh beets (2 pieces) large peel, grate on a coarse grater, put in a deep bowl. Pour the hot marinade and cool (marinate) for half an hour.

Dressing and vegetables for marinated beet salad

While the beets are cooling, you need to cook other vegetables: finely chop the cabbage, grate with salt and sugar (half a kilogram of cabbage - ½ tsp. Of salt, ½ tsp. Of sugar), grate carrots.

In the cooling beets (20 minutes after pouring the marinade) to shift the carrots and cabbage, mix. Let it brew for 10 minutes.

Prepare refueling:

1. Soak peeled seeds (enough 20 gr.)
2. Soak peanuts - 100 gr.
3. Cook thick kissel from (1 tablespoon for a glass of water).
4. Grind peanuts in a blender, add (1 pc.), Combine with jelly, mix.
5. Add salt and sugar to taste (salt - ½ tsp, sugar - ½ tsp).
6. Gradually introduce french mustard  (50 gr.) With stirring to the consistency of thick cream.

Transfer the beets without juice into a salad bowl (no need to squeeze). Connect with dressing and seeds. Greens (parsley and coriander) submit separately.

Recipes for salads with a beet in a hurry

To quickly cook a salad of beets, you need to quickly bake or marinate. You can use homemade preparations of beets or just buy. You can pickle beets for half an hour or more. Connect with canned cornfinely chopped fresh cucumber, half rings of red sweet onions, season with olive (or vegetable unrefined) oil, sprinkle with herbs.

Bake sliced ​​into large pieces can be twenty minutes.

Cut the vegetable into cubes, combine with sliced fresh tomatoes, cucumber, arugula, parsley, season with olive oil sauce and salt, pepper, add honey or sugar. Serve on lettuce.

WITH boiled potatoes, carrots, onions, dressed with unrefined sunflower oilstanding in a separate row. In addition to the fact that this is one of the favorite Russian dishes, it is still fast in preparation and useful.

A quick beet salad without mayonnaise should be cooked with fantasy, the composition, as well as the number of ingredients, can vary. The special value of such dishes is always their unpredictability.

“If we fast, refraining from food only, then after forty days, fasting also passes. And if we abstain from sins, then after this fast it continues, and there will be a constant benefit from it. ”

Prelate john 3aatoust

Garlic Potato Salad

1 kg of potatoes, 1 onion, 1 head of garlic, 2 tbsp. l vegetable oil, 0.5 ct. water, salt, dill.

Boil potatoes in uniform. Peeled garlic cloves crushed in a mortar, diluted with cold boiled water. Fry finely chopped onion in lemon oil in vegetable oil. Chop the potatoes, add onion, garlic, salt, gently mix, put on a dish and sprinkle with dill.

Potato salad with beets and beans

500 g potatoes, 250 g beets, 300 g white beans, 1 tbsp. l vegetable oil, vinegar, herbs, pepper, salt to taste.

Boil potatoes, peel. Bake or boil beets. Cut all into small cubes, add boiled white beans, pepper, salt, vegetable oil, vinegar, chopped greens. Mix well.

Radish salad

200 g radish, 3 tbsp. l vegetable oil, 30 g of dill or parsley, salt to taste.

Radish clean, drop in cold water  25 - 30 min., grate on a coarse grater, salt and season with vegetable oil. Serve on the table, sprinkle with dill or parsley.

Radish salad with carrots

250 g radish, 2 tsp. Table vinegar, 80 g carrots, 5 tsp. vegetable oil, salt to taste.

Grate peeled radish on a coarse grater and for 10 - 15 minutes. immerse in cold water, where pre-add a little vinegar. During the time the radish is soaked, grate the carrots on a coarse grater. Press radish, combine with carrots, fill with oil, salt to taste and put in a salad bowl.

Salad of fresh cabbage and pickled cucumbers

A small head of cabbage, 2 cucumbers, 3 tbsp. l chopped parsley, 3 tbsp. l vegetable oil, salt, sugar.

Cabbage finely chop, add diced pickled cucumbers, parsley and season with vegetable oil. Salt and sugar to taste.

Fresh Cabbage Salad

500 g white cabbage, green onion, 2 tbsp. l Table vinegar, 1 tbsp. l sugar, salt, vegetable oil.

Cabbage thinly chop, sprinkle with salt, rub hands with the formation of juice and let lie for 15 - 20 minutes. Squeeze the cabbage, put in a salad bowl, sprinkle with sugar, pour with vinegar and vegetable oil, mix and serve, sprinkled with chopped green onions. You can decorate with cranberries or lingonberries.

Red Cabbage Salad

500 g red cabbage, 1 tbsp. l vegetable oil, 1 ct. l sugar, 20 -30 g   solution citric acid  or wine vinegar, salt.

Cut cabbage into 4 pieces, remove the stalk, finely chop, then salt and lightly rub it with your hands so that it becomes softer. Prepared cabbage folded in a glass or chinaware  and pour a solution of citric acid or wine vinegar, close and for 1 - 2 hours put in a cold place so that the cabbage is soaked with acid and becomes brighter in color. After that, fill the cabbage with sugar and vegetable oil. 1/3 of the red cabbage can be replaced fresh apples, plums and other fruits.

Boiled beet salad

Boil beets, cut into large pieces. Add salt, ground pepper, some sugar to taste. All fill with vegetable oil.

Beet Salad with Apples

180 g beets, 80 g apples, 40 g onions, 4 tbsp. l vegetable oil, salt and pepper to taste.

Finely chop the onion and fry in vegetable oil, add to it peeled fresh beets, grated on a coarse grater, simmer for 15 - 20 minutes, stirring occasionally. After cooling, mix the resulting mass with sliced ​​apples, adding salt and pepper to taste.

Beetroot salad with garlic

1 boiled beets, 2 cloves of garlic, 3 - 4 walnuts  (or some other nuts), a handful of raisins or prunes, peeled and finely chopped, vegetable oil, parsley.

Boil the beets, peel and grate it on a medium grater, add chopped garlic cloves, scalded and dried raisins, cut into small pieces, or prunes (from which the bones are taken out), add chopped nuts, sprinkle with vegetable oil and mix well. Serve, put a slide in a salad bowl and sprinkle with parsley.

Salad from beet with onions

3 boiled beets, 3 onions, 1 - 2st. l tomato paste, vegetable oil for frying, sugar, salt.

Grate the beets on a coarse grater. Onions cut into rings and fry in oil. Mix beets, onions and tomato paste. Add salt and sugar to taste.

Pumpkin salad with sauerkraut

Grate raw pumpkin on a coarse grater, add as much sauerkraut. Season with vegetable oil and sugar to taste. Let it brew for 30 minutes to give the pumpkin juice.

Onion salad

Onion, vegetable oil, lemon juice, salt, sugar

Onions cut into rings, pour boiling water for 20 - 30 minutes. Then fold in a colander, pour cold water  and let the water drain. Season with vegetable oil, lemon juice (you can use vinegar), add salt and sugar. Proportions to taste. Let stand 30 minutes.

Monkish beetroot caviar

500 g   beets, 500 g sauerkraut, 1 onion bulb, 2 tbsp. l tomato paste, 1 tbsp. l sugar, 4 tbsp. l vegetable, oil, salt, black pepper, ground to taste.

Peeled boiled beets, cut into strips, fry in vegetable oil together with chopped onion rings. Pickled sauerkraut from the brine, cut into smaller pieces, stew under the lid in vegetable oil with the addition of tomato paste. Combine the beets with cabbage, mix, heat on the stove for 5 minutes, season with sugar, salt, pepper to taste.

The vinaigrette

2 carrots, 1 beet, 4 potatoes, 1 pickled cucumber, 150 g sauerkraut, 1 onion, or spring onion, salt, vegetable oil.

Cook and cool vegetables. Cut carrot, potato, cucumber into small cubes, finely chop the onion (you can fry in vegetable oil) and cabbage and, having watered with half the oil, mix. Then add diced beetroot, the remaining vegetable oil, salt and mix. It is important to preserve this sequence so that the rest of the vegetables would not be painted on the beets and the vinaigrette was more beautiful.

Champignon vinaigrette

250 - 300 g fresh champignons, 3 - 4 tomatoes, 1 apple, 1 carrot, 3 tablespoons of olive oil, 1 tablespoon of mushroom broth, juice, squeezed out of 1/2 lemon, or 1 tablespoon apple juice, salt, sugar, mustard, 1 leek or small onion, dill, green onion.

Small champignons do not cut or cut in half, cut into large ones. Stew in olive oil (1 tablespoon) until ready to cool. Cut tomatoes and apple into cubes and mix with cooled mushrooms. Prepare the sauce from the remaining olive oil, juice, which is released during the stewing of mushrooms, seasonings, and add grated carrots, onions or leeks. Decorate with greens.

Beetroot Mushroom Vinaigrette

150 g marinated or salted mushrooms, 1 onion or 50- 100 g   green onions, 1 carrot, 1 small beets, 2-3 potatoes, 1 small pickled cucumber, 3 tablespoons of olive oil, 2-3 tablespoons of table vinegar or lemon juice, salt, sugar, mustard, pepper, onion, dill and greens parsley

Mushrooms and shredded onions, boiled carrots, beets and potatoes, as well as diced cucumber, mix with butter, season with vinegar or juice, seasoning, pour over the salad. Sprinkle with greens on top.

Mushroom caviar

400 g   fresh, 200 g   salty or 50 g dried mushrooms, 1 onion, 1-2 tablespoons of vegetable oil, salt, pepper, table vinegar  or lemon juice, green onions.

Fresh mushrooms stew in own juiceuntil the juice has evaporated. Soak salted mushrooms to remove excess salt, dried mushrooms  soak, boil, let drain water in a colander. Then finely chop the mushrooms and mix with chopped onions, lightly toasted in vegetable oil. Onions should be light golden in color, it should not be allowed to burn. Fill the mixture with oil, sprinkle with finely chopped green onions. Use for making sandwiches or as a snack to a cold table.

Mushroom salad with potatoes

300 g   pickled mushrooms pickled or boiled in their own juice, 4-5 potatoes, 1 pickled cucumber, 1/2 sauerkraut, 1 onion and 50- 100 g   green onions, salt, sugar, mustard, dill and parsley, sweet pepper, 2 tablespoons of vegetable oil.

Mushrooms, boiled potatoes and other products cut into beautiful pieces, mix with butter, seasoned with salt, sugar, mustard, decorate with greens. Put thin slices of pepper on the salad.

Korean Cabbage

Preparation time: 24 hours

Cooking time: 25 min. +3 days

1 head chinese cabbage, 1 bunch of green onions, 2 cloves of garlic, 1 pod of red chili, 1 pod of green chili, a piece of ginger root 4 cm, 5 tbsp. l soy sauce, 5 tbsp. l rice vinegar, 2 tbsp. l sugar, 2 tbsp. l paprika, 0.5 tsp. glutamate sodium, 3 tbsp. l salt.

Chinese cabbage cleaned from the top leaves. Cut into 4 pieces lengthwise, then cut across the strips with a width of 1 cm. Fold the cabbage into a deep bowl, cover with salt. Close cling film  and let it brew for 24 hours.

After a day, slightly mix the cabbage with your hands, drain the released juice.

Wash the green onions and cut them into thin rings. Garlic peel and chop.

Wash red and green chillies, remove the stem and seeds, wash again, chop finely. Ginger peel and grate. Add to cabbage and mix.

Mix up soy sauce  with vinegar, sugar, paprika, monosodium glutamate and a small amount of water.

Pour the mixture into the cabbage. If the cabbage is not completely covered, add water. Close the dishes with a lid and let it stand in the cold for 2-3 days.

Using the same technology, you can cook mushrooms - chanterelles, mushrooms, mushrooms, or milk mushrooms.

Korean carrots

500 g carrots, 1 tbsp. l salt, 3 tbsp. l vegetable, refined oil, 2 onions, 2 tbsp. l vinegar, 2 tbsp. l "Seasoning for Korean carrots."

Carrots, preferably large and juicy, wash, cut off the tips and peel. Using a paring knife or a small, sharp knife, cut each carrot into plates.

The resulting plates cut into long straws of square section. Put the sliced ​​carrots in a bowl, sprinkle with salt and mix so that the salt is evenly distributed throughout the carrots. Set aside for 10-15 minutes. To give carrots juice.

In the meantime, prepare the remaining ingredients. Peel the onions and cut into rings. In a frying pan, heat the vegetable oil (refined) and fry the onion in it for 3 minutes. Remove the bow with a slotted spoon - it is no longer required.

Squeeze carrots, add vinegar and seasoning. Stir and fold the slide. Pour hot oil, which was fried onions. Stir again and let stand in a cool place.

Korean beetroot

500 g of beets, 3 cloves of garlic, 0.5 tsp. red pepper, 1 tsp. ground coriander, 100 ml of vegetable oil, 70 ml of vinegar, 0.5 tsp. monosodium glutamate, salt to taste.

Wash the beets, peel and grate finely into a straw or cut into thin long sticks. Put in a bowl.

Peel and chop the garlic. Add garlic, vinegar and salt to beets. To stir thoroughly. Put a bowl of beets on water bath. Stir from time to time, cook for 20 minutes. Remove from heat. Add pepper, coriander and monosodium glutamate.

Bring refined vegetable oil to a boil, but do not boil. Pour them beets. Stir and leave under the yoke.