That beet, which we know very well today and eat in different species, comes from its wild relative - a poorly edible plant with a fibrous root crop. And in those days, our ancestors used just not the roots, but the tops: juicy and tasty tops. For us, a beet salad is exactly a root vegetable salad with the addition of various ingredients with which the beet goes well. These beet salads are tasty and healthy, but you should not forget about fresh beet leaves. It is in the leaf that contains a loading dose of vitamins and trace elements, so necessary human body  for normal functioning.

Speaking about recipes for beet salads, we naturally mean the table variety of this root, that is, red beet. In addition to it, there is fodder (for livestock) and sugar, from which sugar is produced. Beetroot and salads from it are practically present on our table. year round. It is well stored, it does not require the creation of any special conditions, does not lose nutrients - that, in fact, is good.

Beets - the richest source of mineral compounds that play a crucial role in metabolism. It contains salts of potassium, calcium, sodium and phosphorus, regulates fat metabolism, reduces pressure. Salad recipes are simple and affordable, while beetroot dishes themselves are extremely healthy.

And one more advantage of this vegetable is “friendship” with almost all vegetables, both fresh and pickled, fermented. And the beet itself is used in different form: it can be baked, fried, boiled, pickled, sour, and also eaten raw. We tried to pick up diverse recipes for beet salads to show all its possibilities.

Salad with beets and cheese

Delicious salad of beets and cheese, the recipe of which we present to you, should appeal to lovers of savory dishes.

For the preparation of this beet salad, we need not so many products, and to make it easier than ever - the recipe is not complicated.

Ingredients:

• 2 medium beets
• 2 hard boiled eggs
• 200 g of hard cheese
• 50 g of mayonnaise
• 1 tablespoon chopped green onions
• 2-3 cloves of garlic
• ground black pepper and salt (to taste)

Cooking method:

Boiled beets and cheese should be grated, cut eggs into cubes, skip garlic through the garlic. To taste add salt and pepper. Sprinkle it all green onions, fill with mayonnaise and mix. If you don’t really like this sauce, you can make this beetroot salad easier by tucking it in vegetable oil. The recipe allows improvisation.

Salad with beets and cheese file to the table in a salad bowl, garnish with dill.

Salad with beets and garlic

A delicious salad with beets and garlic, the recipe for which is very simple, will be a spicy addition to any dish.

Ingredients:

• 2 beets
• 2 cloves of garlic
• 100 g cheese
• mayonnaise

Rubbed on coarse grater  beets, cheese and garlic mix, put in a salad bowl. Season the salad with beet mayonnaise, salt to taste.

Mayonnaise can be replaced with vegetable oil of your choice - olive, peanut, sunflower.

Salad with beets and carrots

Salad with beets and carrots, the recipe of which is given below, requires a minimum of effort from the hostess.

Ingredients:

• 2 beets
• 2 medium carrots
• 2 cloves of garlic
• 2 small walnuts

Cooking method:

Raw beets need to grate on a medium grater, add grated carrots, finely chop the rest of the ingredients. Mix. Season the salad with beetroot and carrot mayonnaise. The recipe, as you can see, is simple; moreover, it can be improved by filling the beet salad with vegetable oil.

It is very useful and delicious salad  from beet, as all vegetables are used raw, without heat treatment, during which a significant portion is lost beneficial substances.

Salad with beets and meat

How to make beetroot salad with meat? Its recipe is extremely simple, and the salad itself is very satisfying. A small portion of it allows you to quickly satisfy the feeling of hunger. In general, beets and salads from it fit well into the diet of people who monitor their weight.

Ingredients:

• 2 beets
• 200 g cooked meat
• 3 eggs
• green pea
• pickled cucumber
• 1 garlic clove
• greens and spices to taste
• mayonnaise (can be replaced with butter)

Cooking method:

Grate boiled beets. Dice meat and fry. Cucumbers cut into strips. Finely chop the eggs into cubes. The ingredients are mixed, add salt and pepper to taste, season the salad with mayonnaise.

Salad with beets and beans

Try a salad with beets and beans. To make it simple is a simple recipe. The result is always excellent: the salad is delicious and nutritious.

Ingredients:

• 2 beets
• a glass of beans
• 2 apples
• tablespoon of lemon juice
• 3-4 tablespoons of vegetable oil
• salt, pepper to taste

Cooking method:

Beets boil, cool and cut into cubes. Mix the beets with beans and apples, which are also cut into cubes. Salt, pepper and season with vegetable oil mixed with lemon juice or vinegar.

Preparation of salads from beets, as a rule, does not take much time, in addition, they can always be made in advance and left in the fridge, and filled just before serving to the table. Light low-calorie beetroot salads, slightly flavored with vinegar and vegetable oil, are an excellent appetizer, and at the same time they can serve as an independent dish. Here are some recipes for such salads.

Beetroot Salad with Vinegar and Butter

Ingredients:

• 2 beets
• tablespoon of vinegar
• 3 tablespoons of vegetable oil
• salt, pepper to taste

Cooking method:

Beets bake in the oven, cool. Cut into thin strips, salt and pepper, sprinkle with vinegar and pour over vegetable oil, preferably olive oil. Simple and light salad  from the beets ready.

Note. For such salads, beets are better baked, it is tastier, and the color is preserved better.

One more original recipe  beetroot salad with sour cream, horseradish and vinegar.

Beetroot Salad with Sour Cream

Ingredients:

• 2 beets
• bulb
• small horseradish root
• salt, vinegar to taste

Cooking method:

Bake beets in the oven or in the microwave. Cool, peel and chop into thin slices, add chopped onion and grated horseradish. All salt, mix, drizzle with vinegar and pour sour cream. This beetroot salad is spicy spicy taste. It is very good as a snack.

Vinaigrette Salad

Ingredients:

• 2 beets
• 5 salted (or pickled) cucumbers
• 200 grams sauerkraut
• a glass of boiled beans (you can take canned)
• can of green peas
• juicy onion
• 50 ml of vegetable oil
• teaspoon of mustard with grains
• salt, pepper, sugar to taste

Cooking method:

Bake beets in the oven, cool and cut into small cubes. Cucumbers and onions are also chopped. Add beans to the vegetables, peas, sauerkraut. Mix mustard with vegetable oil and pour our vinaigrette. Mix. Balance the taste with salt, pepper, sugar. If desired, you can slightly sprinkle the salad with vinegar.

Original beetroot salad with pickled cucumbers

Ingredients:

• 2 beets
• 4 pickled cucumbers
• 1 onion
• 1 tablespoon spicy ketchup
• 30-50 ml of vegetable oil
• salt, pepper, sugar

Cooking method:

Beetroot bake, cool and grate. Cucumbers and onions clean and cut into small cubes. In a frying pan with hot oil, lightly fry the onion, then add cucumbers to it and stew it all together for about 5 minutes. Pour in the ketchup and cook for another 5-7 minutes. Mix with beets and balance the taste, adding salt, pepper, sugar as needed. If you do not have enough acid, you can lightly sprinkle beetroot salad with vinegar.

Salad "Red and White"

Ingredients:

• 1 beet
• 1 radish
• 2-3 tablespoons of oil
• vinegar, salt, sugar

Cooking method:

Peel radish and beetroot and put in ice water for half an hour. Grate vegetables, season with vinegar and oil, if desired, add a little salt and balance the taste with sugar if the salad seems too spicy. This is a very simple, easy to prepare and very tasty beet salad. Black radish can be replaced with daikon radish.

We hope our recipes diversify the menu of your family, and most importantly make you healthier, because the beets are very useful. Beets can be combined with various products, seasoning salads with sour cream, butter, mayonnaise - she gratefully accepts all this, and we get new tasty dishes.

Enjoy your meal!

Beets contain a huge amount of nutrients. These elements can not be found in any other vegetable, and they almost do not collapse after heat treatment.

That is why this vegetable  benefits both raw and ready. Consider the most popular dishes that can be made from beets.

Beet stew with carrots and onions: a recipe

This recipe is very useful and it is prepared for a very short time. Prepare it for children, as the beets after cooking continue to contain a large number of  vitamins and beneficial elements. In addition, this dish is very tasty.

• 2 beets
• 1 carrot
• 1 onion
• 3 tomato juice

The sequence is as follows:

• Peel the carrot and beetroot. Rub the grated vegetables.
• Onions clean and then cut into half rings.
• Fry the onions in the pan until it is soft.
• Then put the same carrot, beetroot, a small amount of water and roast all vegetables for 20 minutes.
• 5 min. before the end, pour into the pan tomato juice, season with salt and pepper.

Braised beets in sour cream with garlic: a recipe

Braised beets in sour cream with the addition of garlic - very tasty and enough healthy dish. Prepare it for dinner, serve it hot, or instead of a salad to garnish. Believe me, if you add this recipe to your own menu, your family will appreciate it. The following ingredients:

• 300 g beet
• 1 onion
• 100 g sour cream
• A couple of garlic cloves
• Salt and black pepper (to taste)

Cooking:

• Fry the onions in vegetable oil until it is golden in color.
• Add the beets to the onions, and mix everything well. Fry the vegetables for 10 minutes.
• Season the vegetables with sour cream, add salt and pepper.
• Stew vegetables for another 25 minutes. At the very end, about five minutes, add chopped garlic.

Braised beets in kindergarten: a recipe

Many parents have come across at least once in their lives when children do not want to eat homemade food, but ask to cook what they feed in the kindergarten. However, not many moms manage to repeat the food, which would be completely similar to the recipe from kindergarten. Use our recipe, your kids will love it. Take the following ingredients:

• 3 beets
• 1 onion
• A couple of garlic cloves
• Some spices

• Put the beets in the pan, cover with water so that it completely covers the vegetables. Boil the beets until cooked.
• Peel the onions. Cut it into small cubes and fry in vegetable oil until the onions are translucent.
• Add to it a little seasoning (salt, pepper), ground beetroot and chopped garlic.
• Mix all ingredients well and dry with closed lid  within 40 min.

How to bake beets in foil in the oven?

Boiled beets, of course, very useful. But baked is not inferior to her. Take the following ingredients:

• 600 g beets
• A small amount of spices (to taste)

For baking:

• Wash the beets well. Remove long roots from her.
• Then wrap the beets in foil to make a small bag.
• Place the beets in a preheated oven to 200 ° C and bake until cooked.
• After the beets are baked, cut them into small slices, season with salt and black pepper.

Beets with garlic and mayonnaise: salad recipe

This salad recipe is considered one of the most beloved and popular. It is prepared quite easily and quickly. Take the following ingredients:

• 4 medium beets
• 4 cloves of garlic
• 3 tbsp mayonnaise
• ½ tsp salt
• Some black pepper

For salad:

• Boil unpeeled beets for 30 minutes and then peel it.
• Grate a medium sized grater.
• Peel the garlic and chop it.
• Mix all the vegetables, add spices and mayonnaise.
• Better to bring it to the table in a couple of hours.

Cheese and garlic beets: a recipe

This recipe will seem simple to you, but despite this it is very tasty. All because there is cheese in it. Take the following ingredients:

• 600 g beets
• 50 g of mayonnaise
• 1 tsp salt
• 150 g of hard cheese
• A couple of garlic cloves

For a delicious result:

• Boil the beets in salted water for 50 minutes. Cool it and clean it.
• Then chop the beets, grated cheese and garlic.
• Pour mayonnaise into beets, add cheese and other ingredients. Mix everything well.

Beetroot salad with prunes and walnuts: a delicious recipe

A salad with beets, with the addition of prunes and walnuts is one of those dishes that people cook on festive table. Try it and you. But remember, this salad is not everyone can like. Take the following ingredients:

• 700 g beets
• 8 pcs prunes
• 3 tbsp chopped walnut
• 1 onion
• 3 tbsp mayonnaise.

• Boil the beets and cool it.
• Pour boiling water for 10 minutes. prunes, it should be soft.
• Grate the beets on a coarse grater.
• Cut the onion into small pieces, add it to the beets.
• Cut the prunes into small pieces.
• Add chopped onions, prunes and chopped walnut to beets.
• Stir all the ingredients and add salt and mayonnaise to them.

Roasted beets with onions: a recipe

You need to cook simple, and at the same time tasty snackthat all guests will like? Then look at this recipe. Take these ingredients:

• 4 beets
• 2 onions
• ½ tsp of vinegar, salt and black pepper

Cook as follows:

• Peel the onions and cut them as small as possible.
• Heat the pan, pour vegetable oil into it and fry the onions in the heated oil until it becomes golden.
• Wash the beets thoroughly, peel them, and then cut them into thin strips, or grate.
• Put the crushed beets to the fried onions and pour some water to the vegetables.
• Stew vegetables for about fifteen or twenty minutes, and at the very end, salt and pepper the dish.

Beetroot salad with apple recipe

AT this salad  ideally combined beets and apples. Serve the salad as a main dish, or as a cold snacks. Take the following ingredients:

• 250 g apples
• 200 g of beet
• 1 tbsp apple cider vinegar
• A small sprig of mint, a little seasoning

For a tasty salad:

• Wash the beets, and then dry them thoroughly.
• Cover the baking sheet with foil and place the prepared beets on it.
• Make a few small cuts on the beets.
• Salt, pepper and put the beets in the oven, which you need to heat to 130 ° C.
• Bake beets for about 35 minutes.
• Get the baked beets, wait until it cools. Then cut into small cubes.
• Take the apples. Cut them into cubes, too, like beets.
• Stir the apples with the beets, season them with spices and apple cider vinegar.
• After the salad is infused a little, season it with olive oil.
• Above finished salad  put mint leaves.

How to bake beets in the microwave?

If you need to cook vegetables as quickly as possible, use the microwave. Bake beets in it.
  This will require:

• 700 g beets
• Salt and black pepper

Before baking:

• Wash thoroughly beets. Cut off her long roots and fold into a special dish designed for a microwave oven.
• Sprinkle beetroot and pepper a little on top.
• Cover the dishes with a beet lid and place in the oven for 10 minutes using the highest power.
• Beet is ready. Simple and fast.

Beetroot, carrot and cabbage salad: a recipe

A salad made from beets, with the addition of carrots and cabbage is a real vitamin bomb. Take the following ingredients:

• 1 beet
• 2 carrots
• 1/4 part cabbage
• Salt and black pepper

• Cut the cabbage into strips, place it in a bowl. Then season with salt, pepper and remember well.
• Peel the carrot. Grate it grated.
• Beet too clean and rub on a grater.
• Stir all the vegetables, add the vegetable oil to them, mix again.

Stuffed beets: recipe

Take the following ingredients:

• 120 g of beet
• 1 carrot
• 1 onion
• 1 pickle, or some salty mushrooms
• 50 g sour cream and tomato
• 10 percent vinegar

To make a salad:

• Wash the beets. Boil it with vinegar, peel off the skin and select all the pulp from it.
• Onions and carrots finely chopped, then fry a little and add boiled beets to vegetables.
• Also add to the received vegetable composition  chopped cucumbers or mushrooms.
• Mix all ingredients thoroughly and simmer for 10 minutes in a frying pan.
• Stuff the beets with the resulting mass, put it in a small saucepan, cover with sour cream and bake until ready.

Ginger beets: recipe

Take the following ingredients:

• 1 medium beet
• 1 onion
• 3 cloves of garlic
• 1 lemon
• 50 g of ginger root
• 1 tbsp olive oil

Unusual, at first glance, the salad is prepared as follows:

• Peel the beets. Grate it grated.
• Cut onions into small cubes.
• Fry the onions in olive oil first, then add the beets to it.
• Prepare garlic and ginger: chop the garlic and rub the ginger on a fine grater.
• After the beets have been cooked, add ginger and garlic to it.
• Mix all ingredients thoroughly and pour lemon juice on top of them.

Beetroot Vinegar - Salad: Recipe

Take the following ingredients:

• 3 beets
• 1/4 cup vinegar

• Boil or bake peeled beets in the oven.
• Cut it into strips, put in a bowl, season with salt and pepper.
• Then add vinegar and vegetable oil.
• Mix everything well and place in a salad bowl.
• Sprinkle parsley or dill on top of the finished salad.

Beet with curd: a recipe

It will be very easy for you to prepare such a salad. Especially since it can be a wonderful snack on a festive table.
  Take the following ingredients:

• 1 large boiled beets
• 150 g fat cottage cheese
• 1 clove of garlic
• 3 tbsp sour cream
• 3 green onions

For beet-cheese salad:

• Brush the grated beets. If you want, you can grate on a Korean carrot grater.
• Peel the garlic, press it through the press and add to the sour cream.
• Mash a little cottage cheese.
• Grind as little as possible the feathers of green onions.
• Combine all the ingredients, salt and season with sour cream.
• Put the salad in a bowl and serve.

Beet stew with vegetables: a recipe

This dish is not only very healthy, it is also nourishing. Prepare him for dinner, call the guests, arrange a small party and have a good rest. Take the following ingredients:

• 1 kg of beet
• 2 sweet bell peppers
• 4 tomatoes
• 2 onions
• Salt and bitter pepper

The following actions:

• Wash well the beets, boil it, or bake in the oven until ready.
• Wash tomatoes and peppers, chop them.
• Peel the onions and chop finely.
• Fry onion in a skillet in vegetable oil until soft.
• Add the rest of the vegetables to the onion (except beets).
• After the vegetables are ready, add the grated beets to them, and bring the dish to full readiness.

Beet with cheese: salad recipe

This salad has a very pleasant taste. Sweet beets, plus salted cheese and lemon dressing  - it turns out an unforgettable combination. Take the following ingredients:

• 1 beet
• 100 g of cheese
• 1 tsp lemon juice
• 100 g canned peas
• Parsley, dill

For a tasty salad:

• Grate the beets, better grated, which is intended for the preparation of Korean carrots.
• Mix lemon juice with salt, add oil to them.
• Cut the parsley and dill, spread the herbs on a plate.
• Put the shabby beets on top of the greens.
• Sprinkle with peas.
• Cut the cheese into small cubes and place it on top of the beets.

Good appetite!

Boiled beets are very healthy and rich in vitamins. Especially it is good to eat in the winter, when our body lacks so much. Well helps boiled beets with anemia. If it's just that hard to eat it, then you need to make it more piquant. Here are some cooked beetroot recipes.

Cooking beets is not difficult. To do this, select medium-sized roots, wash thoroughly and put in a saucepan, add water, salt, put on low heat and cook for one hour. Choose identical sized roots, so that they cook at the same time. When the beets are cooked, it is easy to pierce with a fork. Snacks can be cooked immediately after the beets have cooled.

Salad from beet with onions

3 boiled beets

3 onions

1-2 tomatoes / 1-2 spoons tomato paste

Salt

Sugar

Peel the beets, grate on a medium grater, fry the onions separately and fry the tomato paste or a couple of tomatoes separately in vegetable oil. Add salt and sugar to taste and lard ready.

Beetroot Salad with Raisins and Nuts

2-3 boiled beets

1/3 cup washed raisins

1 / cup toasted, but not very shredded walnuts

  1 clove of crushed garlic

Salt

Sugar

Vegetable oil

Peel beets, grate, add the remaining ingredients to the salt and sugar to taste. Sugar is usually added if the beets are not very sweet.

Pickled beets

1 kg  boiled beets

¾ cup of water

½ cup table vinegar

2 bay leaves

1-2 pieces of cloves

4-5 peppercorns

1 tablespoon of sugar

½ tsp salt

Boiled beets need to peel, cut into cubes, and pour marinade. Put in a cold place. The dish is stored for a long time. Marinade needs to be prepared as follows: boil water and vinegar, add spices, then boil again, cool and pour the beets, which were previously placed in a glass jar.

Beetroot with horseradish

Prepare as well as pickled beets, but instead of the marinade, pour grated horseradish sauce, which is cooked in a simple way, using salt, sugar, vinegar and boiled water.

“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 the 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 juicesalt, 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 green onions, 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 would be 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 "Seasonings for korean carrot».

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.

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 into the 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 on a grate for Korean carrots, for which the beets are pre-cut into 2 pieces. 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  can increase the number sunflower oil. But to use more onions for a given amount of beets is not recommended, the salad will turn out too onion and will be bitter.