Beets beloved by us and many other nations, juicy and red root vegetables From it we cook the most amazing soup -. And this is a great achievement. But other dishes remain invariably popular. Boiled beet salad for many years remains a convenient, inexpensive and tasty dish, both for a holiday in the form and on simple days. To beets, you can add meat ingredients, and other vegetables, garlic for flavor, beans and peas, potatoes. A lot of great ideas for delicious beetroot salads. And everyone can be useful just as much as tasty.

After all, beets contain many vitamins, minerals and nutrients. Who often eats beets in any form will be less sick and easier to cope with viruses. Beetroot cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not necessary to eat her alone without other products. Let us show our imagination and prepare a delicious salad of boiled beets using the following recipes.

  Cooked Beetroot Salad with Garlic, Prunes and Walnuts

A very simple but surprisingly delicious beetroot salad. The combination with garlic always comes out advantageously for beets. It is tasty and difficult to argue, and notes of sweet prunes and bitterness of walnuts only complement the bouquet. Such a salad is prepared quickly enough, the only thing that needs to be done in advance is to cook the beets. But since we are supposed to have salads from boiled beets, we will consider this point to be completed.

You will need:

• beets - 2 medium pieces,
• walnuts - 100 g,
• prunes - 70 grams,
• garlic - 2-3 cloves,
• mayonnaise - 3-4 tablespoons,
• salt and pepper to taste.

Cooking:

1. Grate boiled beets on a coarse grater.

2. Soak the prunes in warm water to make them softer. After that, cut it into small pieces, but do not grind it too much so that it does not get 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 with a rolling pin until the crumbs are broken. You can crumble parts in a mortar. The main thing is not to turn nuts into powder, it is tasty when the pieces come across.

4. Put mayonnaise and salt to taste. If you want to be sharp, pepper a little, but keep in mind that garlic will also give sharpness. Grate the garlic on a fine grater or squeeze through a special press.

5. Stir all the ingredients in a bowl. Now, if desired, you can put the salad in a beautiful dish or shape it with a ring. Garnish the salad with droplets of mayonnaise, walnut slices or greens. It will turn out both beautifully and tasty.

A delicious salad of cooked beets with garlic and prunes is ready. Enjoy your meal!

  Beetroot Salad with Fried Onions and Walnuts

Another simple and delicious beetroot salad. The minimum ingredients, the cost is fantastically low, the taste is just wonderful. I recommend trying and introducing it into a daily menu, like a vitamin and hearty salad. In the lean version, the salad is prepared without mayonnaise, which makes it very dietary and easy.

You will need:

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

Cooking:

Preparing a salad of boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

Onions must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate on a fine grater. Put it on the beets. Put still warm fried onion on top and leave it in this form for several minutes.

Grind walnuts in a blender or crush using a rolling pin. Combine all the ingredients: beets, onions, garlic and nuts. Slightly salt to taste, you can add pepper.

A delicious and simple salad with beets is ready.

  Beetroot, Bean and Pickle Salad

The combination of beets and pickles may remind some of the vinaigrette, but this is a completely different salad. In addition to beets, its base is red boiled beans. You can cook it yourself, or you can make it easier and buy canned beans in a store. The addition will be pickles.

You will need:

• beets - 300 gr,
• canned red beans - 1 can,
• pickles - 2 pcs.,
• garlic - 2 cloves,
• olive oil - 1 tablespoon,
• lemon juice - 1 tablespoon,
• greens for serving,
• salt and pepper to taste.

Cooking:

1. Drain the beans. You can rinse it a little with drinking water so that it gets rid of the remnants of the thick broth and sparkles.

2. Cut pickles into small cubes.

3. Beets are best cut into cubes too. Although you can grate if desired, this is to your taste.

4. Add the grated garlic to the vegetables.

5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although everything is still delicious.

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

  Delicious boiled beetroot salad with egg and cream cheese

We continue to consider delicious beetroot salads. At the base, as already indicated, boiled beets. In this salad, boiled eggs and processed cheese are also used. Such a salad is very tender with a creamy aftertaste. It can easily be put on a festive table for guests.

You will need:

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

Cooking:

This salad, like many other beetroot salads, is prepared in literally a few minutes. Of the preparatory actions, only boil the beets until cooked and hard-boiled eggs.

Next, peel the beets and grate on a coarse grater. Grate cheese also on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.

Shell eggs and grate on a coarse grater. Grate the garlic on a shallow.

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

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

If you did not know, then I will tell you that to mix boiled beets with raw carrots and cabbage is not only possible, but also necessary. It will turn out a light vitamin 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 pc.,
• garlic - 1-2 cloves,
• vegetable oil for dressing,
• salt to taste.

Cooking:

Of all the vegetables used in this salad, only beets should be boiled. Cool it and clean. After that, cut all the vegetables into approximately equal slices.

If you have a grater for Korean carrots, then you can grate it and beets and carrots. So the salad will get an original look.

It is best to chop cabbage with a very thin straw. If the cabbage is harsh, then put it on a separate plate, sprinkle with salt and remember a little with your hands. Cabbage will let the juice soften a little.

In this salad, by the way, you can use sauerkraut.

Cut the onion into small pieces or straws and fry in a pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.

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

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

Enjoy your meal!

  Festive puff salad of boiled beets and carrots

Beetroot salad will perfectly complement any festive table. Especially if you win it. Puff salads are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots, themselves bright in color, add other layers, such as boiled eggs or cheese and the salad will sparkle with colors.

  Tasty salad with boiled beets, cheese and walnuts

In a salad with beets, it is not necessary to have many ingredients. Only 2-3 of the most delicious are enough and a simple culinary masterpiece is ready. The thing is that the beets themselves are tasty and it only needs to be supplemented. Cheese does an excellent job of this. This salad with cheese and nuts is wonderful both for the holiday and on weekdays.

You will need:

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

Cooking:

1. Grate boiled beets on a coarse grater.

2. Grate hard cheese of your favorite variety on a fine grater. Leave quite a bit to decorate the salad on top.

3. Grind nuts with a knife or in a blender. But do not grind them into dust, leave pieces that will taste.

4. Mix in a salad bowl all the ingredients. Squeeze out the same garlic. Salt to taste and season with mayonnaise.

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

6. Make a beautiful hat of grated cheese on top of the salad and lay walnuts in a circle.

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

  Light beetroot and feta cheese salad

Whether you follow a diet, fasting, or just love low-calorie and healthy foods, beets are your best friend. In addition to taste, it has many useful properties. Which is not surprising, and with feta cheese, beets are perfectly combined to taste.

You will need:

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

Cooking:

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

Chop parsley without chopsticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze immediately into a salad. Pour olive oil and mix well.

Salt to your liking. But a healthy salad can not be salted. Serve to the table. A light beetroot diet salad is ready.

  Salad with chicken, cheese and beets - video recipe

Another delicious holiday beetroot salad, this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully laid in layers and elegantly decorated. Such a salad and on major holidays is not ashamed to put on the table. It can easily become an alternative to herring under a fur coat.

  Original beet, pear and Adyghe cheese salad

Pear is not the first ingredient that comes to mind to add to a salad of boiled beets. Nevertheless, not the last. No matter how original it sounds, the salad turns out to be very interesting in taste. Sweet enough, but enjoyable. My advice to this recipe is, do not take too juicy a variety of pears. A popular conference is quite suitable.

You will need:

• beets - 2-3 pieces,
• pear - 1 pc.,
• adyghe cheese - 100 gr,
• garlic - 1-2 cloves,
• sour cream - 3-4 tablespoons,
• salt to taste.

Cooking:

1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.

2. If you used a grater for carrots, then grate the pear on it. If ordinary, then a pear is better to cut. From a regular grater, the pear lets out too much juice. Do not forget to peel the pear skin.

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

4. Squeeze one or two cloves of garlic into the salad. Decide for yourself how sharp you want it. Garlic balances the sweetness of pears.

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

6. Sprinkle lettuce with crushed walnuts on top. If desired, nuts can be added directly to the salad. Choose to your taste.

A delicious and light salad of cooked beets with pear is ready. Enjoy your meal!

Beets are either loved or not, there is no third. Her taste is very bright. Yes, and in their raw form, beets are consumed only by adherents of a healthy diet and dieters ... But beet salads are tasty, healthy, they are their only pleasure. Moreover, beets in them can be both raw and boiled. But beetroot salads are not only vinaigrette and “Herring under a fur coat”, in fact, beetroot salads simply amaze with their variety and originality.

Beets in salads get along well with many vegetables, meat, eggs, fish and dried fruits. Only here with her seafood relationship somehow did not work out.
  First, let’s try to transform a traditional vinaigrette, making it even tastier and more original by replacing some ingredients or adding new ones.

Beetroot vinaigrette with meat

Ingredients:
  1 beetroot
  100 g of cooked meat (pork or beef),
  2 potatoes
  1-2 carrots,
  2 pickles,
  1 boiled egg
  150 g mayonnaise
  salt, black pepper, parsley and dill, leaves of green salad - to taste.

Cooking:
  Cut the meat into thin slices. Boil potatoes, carrots and beets, cool, peel and cut into cubes. In the same way, chop the cucumbers, finely chop the egg. Mix everything carefully, salt, pepper, season with mayonnaise, sprinkle with parsley or dill (to your taste) and garnish with fresh lettuce.

Beetroot Salad with Chicken

Ingredients:
  3-4 beets
  2 red onions,
  2-3 chicken legs,
  mayonnaise, salt to taste.

Cooking:
  Dice the onion and pickle it. Boil beets and chicken meat and chop. Lay the salad on a flat dish in layers: beets, onions, meat, onions, beets. Layers can be repeated by salting and lubricating each layer with mayonnaise. Be sure to let the finished salad brew.

Beetroot salad with crab sticks, cheese and eggs

Ingredients:
  1 boiled beetroot
  4 boiled eggs
  200 g crab sticks
  100 g of hard cheese
  2-3 cloves of garlic,
  salt, mayonnaise - to taste.

Cooking:
  Grate beets and eggs on a coarse grater, cheese on a fine. Cut the crab sticks into small cubes. Combine the prepared ingredients and add the garlic passed through the press to them. Stir, add salt to taste and season the salad with mayonnaise.

Beetroot vinaigrette with sauerkraut and herring

Ingredients:
  4 beets
  1 stack sauerkraut
  50 g herring fillet,
  ½ onion,
  3 cloves of garlic,
  4 tbsp. l vegetable oil
  salt to taste.

Cooking:
Cook the beets, cool, peel and grate on a coarse grater. Grind the herring fillet. Rinse the sauerkraut with cold water and chop. Mix all the ingredients, add garlic mashed with salt, season with vegetable oil and, again gently mixing, put the vinaigrette in a salad bowl and garnish with onion rings.

Choose beets of sweet, dark burgundy color for the preparation of vinaigrettes and salads to emphasize its taste and outline the main role in the salad. And so that the beets after cooking retained their color, for 1 liter of water, you can add 5 ml of vinegar or 20 ml of lemon juice.

Beetroot Salad with Carrots

Ingredients:
  1 beetroot
  1 carrot
  1 clove of garlic
  1 walnut
  salt, mayonnaise - to taste.

Cooking:
  Grate raw beets and carrots on a grater, add chopped garlic and walnuts to them, salt, mix and season with mayonnaise.

If you want your beetroot salad to be tender, cook beets, replace carrots with apples, exclude garlic, and do the rest. In general, another salad turned out!

Boiled Beetroot and Fresh Cabbage Salad

Ingredients:
  1 boiled beetroot
  200 g of fresh white cabbage,
  1 tbsp. l vegetable oil
  sugar, citric acid and salt to taste.

Cooking:
  Finely chop the white cabbage, salt, grind with your hands until the juice appears. Squeeze it, and mix the cabbage with chopped thin straws boiled beets. Add sugar, diluted in a small amount of water with citric acid, and season the prepared salad with vegetable oil.

Our mothers and grandmothers prepared beets for salad in the usual way, that is, they cooked it on the stove. Many of us still use this method. However, with the advent of new technologies, new ways have also appeared. Modern housewives increasingly cook beets for salads in a microwave or slow cooker. Just as quickly and without problems, you can bake beets in the oven, wrapping it with foil, and leaving it at a temperature of 180ºС for 30-40 minutes, depending on the size of the vegetable.

Beetroot Salad with Horseradish and Fried Onions

Ingredients:
  3-4 medium beets,
  3 onions,
  100 g horseradish root
  100 g mayonnaise,
  50 g of green canned peas,
  1 tbsp. l vegetable oil.
  1 tsp 6% table vinegar
  3 tbsp. l greens
  salt to taste.

Cooking:
  Grate boiled beets and peeled horseradish on a coarse grater, add onion, salt, vinegar, fried in vegetable oil, mix and season with mayonnaise.
  When serving, decorate the finished salad with green peas and greens.

Beetroot salad with apples, nuts and raisins

Ingredients:
  1-2 boiled beets,
  1 sour apple
  100 g of raisins
  50 g walnut kernels,
30 g parsley
  mayonnaise, salt to taste.

Cooking:
  Grate boiled beets on a coarse grater, mix with peeled and finely chopped apple. Pour the raisins with boiling water, let it stand for a while, then squeeze and add to the rest of the ingredients. Grind walnuts and parsley and add to the salad. Salt to taste, season with mayonnaise and mix. Raisins can be replaced with prunes, and also add a little garlic.

Beetroot Salad with Beans and Mushrooms

Ingredients:
  2 beets
  3 potatoes
  1 stack beans
  200 g pickled mushrooms,
  2-3 pickles,
  200 g mayonnaise or ½ tbsp. vegetable oil (one or the other, depending on desire),
  ½ lemon juice
  salt to taste.

Cooking:
  Cut boiled beets and carrots into cubes, mix with boiled beans. Add finely chopped pickled mushrooms and pickles, juice of half a lemon, salt and season with mayonnaise or vegetable oil as you like.

Raw Beetroot Salad with Orange Dressing

Ingredients:
  1-2 small beets,
  6 tbsp. l freshly squeezed orange juice,
  2 tbsp. l vegetable oil
  2 tbsp. l 6% vinegar
  2 tbsp. l Sahara,
  2 tbsp. l lemon juice
  parsley, salt - to taste.

Cooking:
  Thoroughly washed and peeled beets on a coarse grater. Combine the oil, juices of lemon and orange. Vinegar, chopped parsley and sugar. Stir everything until sugar dissolves, then pour the beets with this mixture and mix again. let the salad sit in the refrigerator for at least 4-5 hours, and then enjoy its amazing taste.

Beetroot salad with cottage cheese and apple

Ingredients:
  1 boiled beets
  1-2 apples
  200-250 g of cottage cheese,
  2-3 cloves of garlic,
  greens, salt, black pepper - to taste,
  sour cream or mayonnaise - to whom, what is more like.

Cooking:
  Grate boiled beets and apples on a coarse grater, add cottage cheese, chopped greens and mix. Salt, pepper the resulting mass and season with mayonnaise or sour cream as desired.

On a fertile field called “beet salads” you can still work and work: invent, experiment, combine, fantasize and, finally, enjoy the full results of your labor.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Boiled beet salads are an integral dish on both a festive and everyday table. A variety of recipes are easy and simple to prepare, salads are delicious, vibrant, nutritious and healthy.

• 0.2 kg of boiled beets;
• 0.2 kg of oranges;
• red sweet onion - 1 pc.;
• spinach or arugula;
• 1 tbsp. l wine vinegar;
• 1 tsp mustard;
• 2 tbsp. l olive oil;
• 1 tsp liquid honey;
• freshly squeezed orange juice;
• a mixture of peppers and salt-extra.

Boil beets in the usual way, and then cool it.

We clean the root vegetables and cut into thin circles.

Peel the oranges and also cut into equal circles. Do not forget to remove the bones.

To prepare the gravy, take a deep bowl and put mustard in it. We add liquid honey, olive oil, freshly squeezed orange juice to taste and wine table vinegar to the bowl. We mix everything well.

We take a flat plate and lay out chopped beets and orange slices in layers. To taste, sprinkle salad on top with chopped spinach leaves, arugula and onion rings.

Pour the salad with the cooked piquant sauce, add a little salt and add the mixture of peppers.

Recipe 2: salad of boiled beets and garlic (with photo step by step)

Boiled beetroot salad with garlic is suitable not only for adherents of a vegetarian lifestyle, but also for those who love healthy food. Sour cream adds nutrition to the dish, and garlic and mustard make it hot. In general, it turns out a delicious and delicate salad with a small amount of necessary ingredients.

• boiled beets - 2 pcs. (medium size);
• sour cream - 100 ml;
• garlic - 2 cloves;
• mustard - 2 tsp.

Prepare the dressing first. To do this, mix sour cream with mustard.

Instead of sour cream, you can take mayonnaise (preferably home-made).

Grate boiled beets on a coarse grater.

Pass the garlic through the press.

Mix all the necessary ingredients evenly. Spices can be added as desired. Salad ready.

Recipe 3: Salad of Boiled Beets and Carrots with Celery

A simple, but at the same time very tasty, affordable and vitamin salad of beets, carrots and celery. The salad is prepared quite easily and simply and will be able to diversify your daily menu.

• mustard - 1 tbsp
• onions - 1 pc.
• carrots - 1 pc
• beets - 1 pc.
• table vinegar - 2 tablespoons
• celery root - 0.5 pcs
• olive oil - 3 tablespoons
• walnuts - 1 tablespoon
• salt - a pinch

Recipe 4: Delicious Boiled Beetroot Salad with Pear

• fresh pear - 100 gr
• sunflower oil - 3 tbsp.
• beets - 70 gr
• salt - 2 pinches
• savoy cabbage - 15 gr
• ground black pepper - 1 pinch
• lemon juice - 1 tablespoon
• brie cheese - 35 gr

Recipe 5: salad with boiled beets and apple (with photo)

• boiled beets - 2 pcs.
• raw carrot - 1 pc.
• apple - 1 pc.
• garlic - 3 cloves
• walnuts or almonds - a handful
• mayonnaise or sour cream for dressing

  Boiled beets and grated on a coarse grater. Grated carrot raw.
  The apple was peeled and cut into cubes. She chopped nuts with a knife.


\u003e Grated garlic on a fine grater and put some mayonnaise.


  That's it, the salad is ready. Instead of mayonnaise, you can season the salad with sour cream and add a little salt.

Recipe 6: a simple boiled beet salad (step by step photos)

• Beets - 2-3 pcs.
• Pickled cucumbers - 2-3 pcs.
• Sugar - 0.5 tsp
• Garlic - 1 clove
• Cranberries or lingonberries (optional) - 1 handful
• Salt, spices and herbs to taste
• Vegetable Oil - For Refueling

Boil the beets, grate them or cut into slices. For cooking, it is better to take small beets: it is cooked faster, and, as a rule, it is more juicy and sweet.

Cut pickled cucumbers into thin slices, mix with beets and add crushed garlic.

Salt, pepper the salad, add sugar and season with vegetable oil. The amount of oil is determined by the size of the constituent ingredients and personal preferences.

Add cranberries and fresh herbs at the end. The berry can be both fresh and thawed - this does not affect the taste of the salad.

And now the salad with beets, garlic and pickles is ready.

Recipe 7: Dried Beetroot Salad with Nuts

A simple and delicious boiled beet salad.

• boiled beets - 4 pcs.
• walnuts - ¼ cup
• salt, black pepper
• olive oil - 1 tablespoon
• garlic - 1 clove
• lemon juice - 1 tsp

Dry the nuts in a frying pan or in the oven for 4-6 minutes.

Beets must be boiled. Cool the beets, peel and rub on a coarse grater.

Add garlic squeezed through the press to the beets (anyone who likes it sharper, you can add a few cloves). Salt, pepper, add olive oil and lemon juice, mix well.

Form a salad in a way convenient for you.

Peel the nuts and chop them with a knife.

Sprinkle the chopped nuts over the salad and serve immediately.

Recipe 8: Boiled Beetroot Salad with Potatoes

• Beets - 3-5 Pieces
• Potato - 3-4 Pieces
• Pickles - 7-10 Pieces
• Green peas - 350 grams
• Carrots - 350 grams
• Red Onion - 2 Pieces
• Olive Oil - 150 Milliliters
• Wine Vinegar - 50 Milliliters
• Salt and Pepper - To taste

Beets, potatoes, carrots thoroughly mine, then put in a large pot and pour cold water. I cook vegetables until cooked (carrots and potatoes - 20-30 minutes, beets - 1-1.5 hours). Boil green peas. Cool and peel vegetables.

For dressing: pour olive oil, vinegar, salt and pepper into a bowl, mix well.

Dice potatoes, carrots, onions and add boiled green peas, mix.

Finely chop the beets and place them in a bowl, season 1/3 of the cooked dressing.

I chop the pickles finely.

Add the cucumbers in a bowl to the beets and mix.

The remaining dressing fill the contents of the second bowl (with potatoes, carrots and onions).

I mix the contents of two bowls and send the salad for a couple of hours in the refrigerator. The tastiest thing is the next day.

Recipe 9: Boiled Beetroot and Prune Salad

• 4-5 pre-cooked small beets
• 50 g peeled walnuts
• 50 g dried prunes
• 30 g raisins
• 2-3 cloves of garlic
• salt, mayonnaise

Pour boiling water over raisins for about 10 minutes, and finely chop the prunes.

Pour walnuts into a dry hot frying pan and fry them for 5 minutes, stirring constantly, because they are very quickly roasted.

Cool the toasted nuts and chop finely, simultaneously peeling them from the husk.

We clean the beets and rub on a coarse grater.

Add steamed raisins, prunes, and some nuts to a plate with beets (leave a little for decoration).

Pass the garlic through a press or chop finely and finely, then add to the salad.

Salt to taste and season with mayonnaise. We shift the finished salad into a beautiful salad bowl, decorate with the remaining nuts and herbs and serve.

Recipe 10: Salad with Boiled Beets, Cucumbers and Prunes

• beets - 350 gr
• prunes - 100 gr
• walnuts - 100 gr
• canned cucumbers - 100 gr
• garlic - 2-3 cloves
• mayonnaise - 100 gr

The recipe for beetroot salad with nuts, prunes and garlic begins with the preparation of the vegetable. Cook the beets in the usual way. Cool and clean.

Grate.

Pre-soak the prunes in boiled water.

Grate with thin strips.

Peel walnuts or take peeled. Wash, dry and fry in a dry pan, so that after cooking the beets with nuts had a more pronounced spicy aroma.

Peel and chop the garlic on a fine grater.

To prepare a salad of beets with garlic you will need:

• 2 beets
• 2 cloves of garlic
• 70-100 g of cheese
• mayonnaise
• salt to taste

Beetroot salad recipe

1. Wash the beets without peeling, wrap each in foil and bake in the oven at 180 ° for 60-80 minutes (time depends on the size of the beets) or boil it until cooked.
2. Peel boiled beets and nitrite on a coarse grater.
      Pass the garlic through a press or chop finely and finely.
3. Grate the cheese. Put beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise, a little salt.

Salad with beets, nuts and prunes

To make a salad you will need:

• 2 medium beets
• clove of garlic
• 5-7 pieces of prunes
• 1/3 cup walnuts
• mayonnaise

The recipe for a salad with beets with nuts and prunes

1. Boil beets in a peel. Steam the prunes, remove the seeds, if any, and finely chop.
2. Chop walnuts slightly.
3. Combine prunes, beets, nuts, and garlic through a press.
4. Season with mayonnaise. Eat for health!

Beetroot Salad with Olive Oil

Continuing the theme of simple and tasty beet salads: this salad is very light, it is suitable for girls who follow the figure. In addition, the salad has no specific smell of flowers.

To prepare beetroot salad with olive oil you will need:

• 4 beets
• green onion
• floor bunch of coriander (cilantro)
• 3 tbsp olive
• 1 tbsp lemon juice
• salt (large non-iodized)
• freshly ground black pepper

Beetroot salad with olive oil recipe

1. Boil the beets in boiling water (if desired, bake at 180 ° C, pre-wrapping the beets in foil) for an hour.
2. Cool the beets at room temperature. Peel the beets, grate on a coarse grater. Chop finely green onions.
3. Make a salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
4. Pour the beets with sauce and gently mix the salad. Add finely chopped cilantro.
5. Stir again. Try the salad to taste. Add the salad and pepper. Use salad as a side dish and appetizer.

Korean Beet Salad

Korean beets - a dish that many like. This salad can be the basis for other salads.

To cook beets in Korean you will need:

• 500g beets
• 2-3 cloves of garlic
• 1/3 cup vegetable oil
• 1/3 tsp red pepper
• 1/3 cup vinegar
• salt to taste
• vegetable oil

Korean beetroot recipe

1. Peel the beets, grate on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat oil in a pan, and pour the beets. Chill.
3. Leave the beets under oppression for 12 hours. Enjoy your meal!

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 with vegetable oil mixed with citric acid, mix, and sprinkle with chopped parsley and dill on top.

BEET SALAD WITH BEANS

2 large beets, 1.5 cups of beans, 1 pickled cucumber, 1 carrot, 1 cup of cottage cheese or sour cream sauce, 1 bunch of green onions.

Cook the beets, peel and chop. Add boiled beans, finely chopped pickles, grated carrots. Then mix everything and season with the sauce. Garnish the finished salad with finely chopped green onions.

BEET SALAD WITH MUSHROOMS

2 beets, 1 head of onions, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, several sprigs of parsley.

Boil beets, cool, peel and grate on a coarse grater. Chop onions into small cubes and fry in vegetable oil until golden brown. Soak 5-6 dry mushrooms in cold water for 3-4 hours, then boil them until tender, cool and cut into thin strips. Combine all the products, mix, salt to taste. Then add the grated horseradish and season with vegetable oil. Garnish the finished salad with sprigs of greens.

BEET SALAD WITH WALNUTS

3-4 medium beets, 1 cup kernels of walnuts or pumpkin seeds, 1 teaspoon of fruit vinegar, a clove of garlic, 4 tablespoons of mayonnaise, several sprigs of herbs.

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

Beetroot Salad with Pomegranate

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

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

BEET SALAD WITH Raisins

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

Boil the beets, peel, grate on a coarse grater, add a finely chopped medium-sized apple, steamed raisins, and chopped and slightly fried walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.

BEET SALAD WITH ONION AND APPLES

2-3 medium beets, 1 onion, 1 apple, caraway seeds, 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 a 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 caraway seeds, sugar, pomegranate juice and, if desired, vegetable oil.

BEET SALAD WITH ONION

5-6 pcs. tablespoons beets, 2 heads of onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.

Wash raw beets well, peel and grate on a coarse grater. Add finely chopped onions. Season the salad with vegetable oil mixed with lemon juice and salt.

BEET SALAD WITH POTATOES

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

Boil beets, peel and cut into thin slices, add boiled potatoes, sliced \u200b\u200binto slices, grated horseradish. Cut the onion into rings and lightly fry. Mix everything, pour vegetable oil and vinegar to taste.

BEET SALAD WITH CABBAGE

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

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

BEET SALAD WITH POTATOES AND BEANS

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

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

BEET SALAD WITH ONION

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

Boil beets, peel, grate on a coarse grater, add sautéed rap
   diced onion, salt, citric acid to taste and horseradish, grated
   on a fine grater. Mix everything, season with a mixture of mayonnaise with mustard. When serving
   On the table, decorate the salad with green peas and sprigs of greenery. You can season salad
   vegetable oil with vinegar.

BEET SALAD WITH MAYONESIS

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

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

BEET SALAD WITH CUCUMBERS

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

Boil beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, chives, sugar. Season the salad with mayonnaise and salt.

BEET, CUCUMBERS AND RADISH SALAD

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 julienne cucumbers and radishes and sliced \u200b\u200bcherry plum. Then mix everything, pour mayonnaise, sprinkle with parsley and chopped garlic.

BEET SALAD 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. Pound garlic and a little pepper with salt. Then mix everything well, dilute with vinegar, add vegetable oil, sprinkle with parsley.

BEET SALAD WITH VEGETABLE OIL

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.

BEET SALAD WITH RARE AND POMEGRANATE JUICE

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

BEET SALAD WITH CELLERY

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 decorate with rings of pickles.

BEET AND PEPPER SALAD

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.

Raw beets and peppers, cut into strips, add chopped garlic, mustard. Mix everything, pour a mixture of mayonnaise with sour cream and sprinkle with chopped dill.

SALAD FROM BEET AND RAW VEGETABLES

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

Medium-sized raw beets, raw carrots, peeled apples and celery root are grated on a coarse grater. Season the resulting mixture with vegetable oil and lemon juice, salt and pepper to taste. Mix everything, put in a salad bowl and decorate with parsley.

BEET SALAD WITH BEAN

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

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

Beetroot Salad with Sour Cream

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

Boil the beets, cool, peel and cut into circles. Sprinkle sugar on top and pour sour cream.

Beetroot Salad with Horseradish

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

Boil beets, cool, peel, cut into thin slices. Then salt, pour vinegar and marinate for 20 minutes. Then season the beets with vegetable oil and horseradish grated.

Beetroot Salad with Horseradish and Egg

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

Boil beets in salted water, peel and cut into strips. Grate horseradish on a fine grater or mince, combine with beets, season with vinegar, vegetable oil and salt to taste. On top of the salad, decorate with slices of hard-boiled egg.

Beetroot Salad with Prunes

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

Rinse the prunes with warm water, pour boiling water for 20 minutes, remove the seeds 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 Salad with Prunes and Green

3 beets, 1 cup prunes, 1 can of mayonnaise, herbs, salt to taste.

Boil beets and prunes. Remove the seeds from the prunes. Then pass the beets and pulp of prunes through a meat grinder, season with mayonnaise and salt to taste. Put the salad in a salad bowl and decorate with greens.

Beetroot Salad with Prunes and Nuts

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

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

Beetroot Salad with Prunes 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 flesh, cooked and chilled rice. Season the salad with sour cream, sugar, salt, sprinkle with herbs.

GARLIC BEET SALAD

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

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

BEET SALAD WITH APPLES AND MAYONESIS

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

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

BEET SALAD WITH APPLES AND VEGETABLE OIL

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

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

BEET SALAD WITH APPLES AND CHEESE SAUCE

2-3 medium beets, 2 large sour apples, 1/2 heads of onions, 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 apples grated with peel, grated horseradish, finely chopped onions, seasoning, curd sauce. Then put the salad in a salad bowl and garnish with parsley and sliced \u200b\u200bpickles.

Beetroot Salad 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 beets with chopped straw. Peel the apples, remove the core, chop finely. Then mix beets and apples, season with citric acid, sugar, add half sour cream.
   Put the salad in a slide in sa-latnitsa, garnish with apple slices and pour over the remaining sour cream.

BEET SALAD WITH APPLES AND GARLIC

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

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

BEET SALAD WITH MARINATED GRAPES

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

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

BEET SALAD WITH APPLES, RICE AND Raisins

1 medium beetroot, 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 or bake the beets, peel and spoon the core, giving the beets a cup. Cook the loose porridge from rice, put raisins, sugar, butter and cinnamon in it. Then mix everything, stuff the beets, pour sour cream and bake. Serve beets with sour cream to the table.

BEET SALAD WITH CHEESE

1-2 beets, 1/2 cup cottage cheese, 1/2 cup milk, caraway seeds, salt, sugar to taste.

Boil the beets, cool, peel and grate on a fine grater. Add caraway seeds, salt to taste, mashed cottage cheese with milk. Then mix, add a little sugar.

BEET SALAD WITH CUCUMBERS

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.

BEET SALAD WITH Raisins

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

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

The main advantages of beets are its usefulness and availability at any time of the year. In addition, this root crop is ideal for salads and desserts, which has earned popularity among professional chefs and amateurs with tasty and proper nutrition.

The list of recipes in the article:

You can quickly make boiled beetroot salad and a few more beetroot salads that are great as a main course and light meal.

Beetroot Salad

To make boiled beetroot salad, take:

• 1 large beetroot
• half a glass of table vinegar 6%
• 2 tablespoons of vegetable oil
• 2 pinches of ground black pepper and salt to taste

To begin with, thoroughly wash and cook the beets. After readiness, cool the root crop, peel it and cut into thin cubes. Set the bowl of boiled beets to the side.

Large vegetables require cooking for at least 3 hours, medium - 2 hours and small - up to 50-60 minutes. For salads, it is recommended to choose small vegetables that do not take so long

Prepare the marinade: pour the chopped beets with six percent table vinegar and leave for fifteen minutes. After this, drain the liquid, put the pickled beets in a salad bowl, add salt and pepper to it to taste and season with vegetable oil. The simplest cooked beetroot salad is ready. If desired, it can be supplemented with finely chopped prunes or a sweet apple, rubbed through a fine grater.

Beetroot and Carrot Salad

To prepare a healthy and dietary beetroot salad with carrots, you will need:

• 1 boiled beetroot
• 1 fresh carrot
• table mayonnaise and dressing salt

Wash the beets, boil them until soft and peel. Rinse and peel the carrots, then grate the vegetables on a coarse grater, put them in a salad bowl, add salt to taste and season the salad with mayonnaise. If desired, decorate the salad with fresh carrots, parsley or dill.

Cooked Beetroot Salad

To prepare a delicious and beautiful puff salad of beets and boiled carrots, take:

• - 1 medium beet
• - several large potatoes
• - 1 onion
• - 150 grams of mayonnaise
• - 1 carrot
• - 3 eggs
• - 2 apples
• - salt to taste

Boil the vegetables, drain the water, cool them and peel them. Hard-boiled eggs.

These salad vegetables are cooked for 30–40 minutes. Readiness is determined by the softness of the vegetable pierced with a sharp knife

Grate boiled potatoes, carrots, eggs and beets on a medium grater in different bowls. Chop the onion into small pieces and pour boiling water for ten minutes to remove the unpleasant bitterness. Drain the water. Peel the apple and grate it on a fine grater.

Now start laying the layers of lettuce on the bottom of the wide plate in the following sequence: first, the potato layer, salted and smeared with mayonnaise, then the carrot layer, greased with mayonnaise on top, the third layer will be onion, then the egg-apple layers, smeared with mayonnaise and, finally, the beetroot layer . Garnish the salad with mayonnaise net and sprigs of fresh herbs, let it brew and serve in an hour later.

Beetroot and Seaweed Salad

For lovers of healthy seaweed - a beetroot salad recipe with this specific product.

Take:

• 1 beetroot
• 200-300 g pickled seaweed
• vegetable oil
• ground black pepper and salt to taste

Boil the beets, cool them, peel and cut into small cubes. Drain the marinade from the seaweed and add it to the chopped beets. Season with vegetable oil, pepper and salt to taste.

To prevent the bright burgundy color of the beets during cooking, add a teaspoon of vinegar or two teaspoons of lemon juice to boiling water. These ingredients will preserve and give the vegetable a greater brightness.

Add a handful of peeled walnuts to the prepared salad, mix, let it brew and serve the dish to the table. If desired, you can replace the seaweed with pickled pickles or herring, and use mayonnaise, sour cream, or a mixture of mayonnaise and sour cream as a dressing. As a sauce, this dish is also suitable for olive and sunflower oils, beloved by adherents of diets and healthy eating.