Beetroot is a very tasty healthy product used for cooking various dishes. This vegetable is equally good in boiled, raw, and pickled form. Therefore, it is recognized as the best basis for creating cold snacks. In today's article, you will find an interesting selection of the best beetroot and pickle salad recipes.

For the preparation of such snacks, it is best to buy small root crops of table varieties. It is important that they are approximately the same size. On the copies you have chosen, no mechanical damage or mold should be visible.

Beets go well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn or beans. Often, dried fruits, nuts, meat, fish, hard or processed cheese are added to such snacks.

As for sauces, mayonnaise, vegetable oil and various mixtures based on mustard or table vinegar are considered the best dressings for salads made from beets and pickles.

Basic option

Although this recipe involves the use of a minimum food set, the salad made according to it has a very pleasant taste. To prepare such a dish you will need:

• 4 not too large beets.
• 2 medium pickles.
• A pair of green onions.
• Salt and refined vegetable oil.

Preparing this salad of beets and pickles is very easy and simple. The main part of the time is occupied by the heat treatment of the main ingredient. The washed root crop is poured with water and boiled until tender. As soon as it becomes soft, it is taken out of the pan, cooled, cleaned and rubbed on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. A fully prepared snack is salted and poured with refined vegetable oil.

Variant with potatoes

This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it contains a not so rich assortment of vegetables. To create such a snack you will need:

• 250 grams of beets.
• 2 medium pickles.
• 250 grams of potatoes.
• A bunch of feather green onions, salt and mayonnaise.

Washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickles and chopped onions. The resulting appetizer is poured over with mayonnaise and mixed. If necessary, it can be slightly salted.

Chicken variant

This hearty and tasty beetroot salad will surely interest those who cannot imagine a full meal without something meaty. To prepare it you will need:

• Large chicken fillet.
• Big beet.
• 2 medium pickles.
• 2 boiled eggs.
• Small bulb.
• Medium carrot.
• 3 potatoes.
• 100 grams of root celery.
• 2 tablespoons 9% vinegar.
• Salt, herbs and mayonnaise.

All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces of boiled chicken, chopped cucumbers and chopped eggs are also laid there. All this is mixed with onions, previously marinated in vinegar. A ready-made salad of boiled beets and pickles is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on the festive table, then it can be arranged a little differently. To do this, lay out all the ingredients in layers on a flat plate, spreading them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.

Canned Bean Option

This simple yet delicious beetroot salad can replace a full meal for those on a vegan diet. To prepare it you will need:

• A can of canned beans.
• Half a kilo of beets.
• 4 medium pickles.
• 2 potatoes.
• Small bulb.
• Olive oil.

Washed root crops are boiled in their uniforms, cooled, peeled and cut into identical cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and supplemented with onion half rings. If desired, a ready-made salad of beans, beets and pickles is sprinkled with chopped dill or chopped parsley.

Variant with garlic and cheese

This interesting dish has a pleasant aroma and delicate taste. It will certainly appeal to those who love moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means that they are not ashamed to treat their friends. To make a similar beet and pickle salad, you will need:

• 200 grams of cheese (processed or hard).
• Half a kilo of beets.
• 250 grams of pickles.
• 2 cloves of garlic.
• 200 grams of canned peas.
• Salt, mayonnaise, herbs and chives.

Thoroughly washed beets are poured with water, boiled until soft. So that during the heat treatment the root crop does not lose its bright color, it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers and canned peas are added to it, from which the entire marinade was previously drained. All this is combined with chopped feather onions and finely chopped cheese. A ready-made salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.

Variant with boiled beans

This hearty, nutritious snack is very tender and juicy. To prepare it you will need:

• Not too big beets.
• 4 drops Worcestershire sauce
• A teaspoon of grainy mustard.
• 2 medium pickles.
• ½ teaspoon natural honey.
• A glass of beans.
• Medium bulb.
• 2 large spoons of olive oil.
• Salt and dill.

Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil. Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but this is usually not required.

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Spring is just around the corner and our body has practically exhausted the entire supply of vitamins accumulated in the fall. During this period, more than ever, the presence of vegetables and fruits in the diet is necessary. It is considered one of the healthiest vegetables, so we will cook it from boiled beets with pickles.

This root crop, unlike other vegetables, retains a fairly large supply of vitamins by spring, which is why it is so useful for spring beriberi.

It contains many vitamins of groups A, B, E, PP, calcium, chlorine, sulfur, phosphorus, magnesium, iron, zinc, iodine, cobalt, molybdenum and other trace elements.

I also like beetroot because of its pleasant taste and positive effect on the digestive system, the body's hematopoietic function, and the ability to remove toxins.

Frequent consumption of beetroot salads and other dishes with this vegetable will serve as an excellent prevention of anemia, increase brain activity, relieve weakness, and speed up metabolism.

How to cook a salad of boiled beets?

Thoroughly wash the roots with a brush, pour hot water. If you pour cold water, then there is a high probability that the beets will darken. Boil the root vegetables for about an hour until tender.

Then we drain the water, and cool the beets completely. Remove the peel, three on a large grater. Do not leave beets to cool in water, because. it will be saturated with water and the taste of the vegetable will hopelessly deteriorate.

Pickled cucumber gives beetroot salad a pleasant sourness. We wash the cucumbers from the brine, cut off the buttocks, cut into small cubes or three on a coarse grater. If there is a lot of juice, then it is necessary to squeeze it out a little with your hands so that the salad does not turn out to be watery.

Put prepared beets and cucumbers in a salad bowl, add chopped garlic.

Fill with a couple of spoons.

A beet and pickle salad can contain boiled, baked, even raw beets. The taste of the dish will be significantly different.

The main thing is that its unique beneficial properties are preserved during storage and heat treatment.

You can add various fruits, vegetables, nuts to salads. Vegetable oils, mayonnaise, sour cream are usually used as dressings.

Cucumbers should not be sour, without vinegar, barrel. It is desirable that they are crunchy.

Cucumbers cut into cubes. Otherwise, they will turn the salad into mush. Boiled beets are especially good. It is recommended to wash it well and do not clean it. At the same time, useful substances are better preserved.

How to cook a salad of beets and pickles - 15 varieties

Salad contains a minimum amount of ingredients. Prepared without seasoning. Enough for the juiciness of the salad oil, which is used in frying.

Ingredients:

• Beets - 4 pcs.
• Cucumbers (medium-sized) - 5 pcs.
• Vegetable oil - 2 tbsp. l.
• Bow - head
• Salt, pepper, herbs - to taste

Cooking:

Boiled beets until tender, peel. Cut the beets and cucumbers into strips, onions into half rings.

Lightly fry the beets in oil, then cucumbers, onions for 3-5 minutes. Transfer the vegetables to a salad bowl.

Finely chop the greens, add to the salad. Mix everything, if necessary, salt.

Salad cooks very quickly. Delicious and healthy.

Ingredients:

• Beets - 4 pcs.
• Cucumbers - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Onion - 1 pc.

Cooking:

Pre-boil the beets, cut into strips and transfer to a salad bowl. Stir by adding oil. Cut cucumbers into strips, onions into half rings and put in a salad bowl. Pour in the oil and toss the salad.

If you do not like sweet beets, you can add a little brine, lemon juice.

Salad ready.

There are a lot of useful substances in cabbage and beets, which the body lacks so much in the cold season of winter.

Ingredients:

• Beets - 600 g.
• Salted cabbage and cucumbers - 300 g each
• Vegetable oil - 70 ml.
• Garlic - 2 cloves
• Greens, allspice - to taste

Cooking:

Cut the boiled beets and cucumbers into cubes. Transfer the vegetables to a bowl. Add cabbage, pepper, chopped garlic, herbs, oil, mix. Salad ready.

You can add fried onions.

A hearty independent dish and an inexpensive side dish for every day. Garlic gives a spicy taste. Adding quail eggs (5 pieces) will make the salad more healthy.

Ingredients:

• Cucumbers - 2 pcs.
• Beets - 0.5 kg.
• Eggs - 2 pcs.
• Garlic - 4 cloves
• Salt - to taste
• Mayonnaise - 2 tbsp. l.

Cooking:

Grate boiled beets and eggs. Cucumbers cut into slices. Combine the ingredients, put salt, mayonnaise.

You can use pickled cucumbers for salad. When using pickled cucumbers, the taste is sour, in the second case - a little sweetish, richer.

Decorate beautifully and serve.

Salad for lovers of vegetable dishes and a wonderful side dish.

Ingredients:

• Beets, potatoes, cucumbers - 3 pcs.
• Vegetable oil - 2 tbsp. l.
• Vinegar 3% - 1 tbsp. l.
• Greens, salt, pepper - to taste.

Cooking:

Bake the beets in the oven, cut into small pieces. Boil potatoes without peeling. Put the beets and potatoes in a bowl, add pepper, salt, oil, vinegar. Stir the salad. Before serving, lightly heat the salad in the oven or microwave, sprinkling with chopped herbs.

Salad tender, tasty, easy to prepare.

Ingredients:

• Cucumbers - 2 pcs.
• Beets - 3 pcs.
• Green peas - 2 - 3 tbsp. l.
• Processed cheese - 1 pc.
• Sour cream (mayonnaise) - 2 tbsp. l.
• Garlic - 1 clove
• Salt, pepper - to taste.

Cooking:

Cooked, peeled beets, cucumbers, cheese cut into cubes and put in a bowl. Add sour cream, salt, pepper and squeeze the garlic. Mix the salad and place in the refrigerator for 2 hours. The beets will be soaked in filling and become tender. Salad can be garnished with grated cheese and herbs.

Salad - vinaigrette especially popular in winter

Vinaigrette is one of the most popular beetroot salads. A successful combination of simple products makes the dish affordable. Vegetables for its preparation can be stored for a long time.

Ingredients:

• Beets - 2 pcs.
• Potatoes, cucumbers - 3 pcs.
• Onions, carrots - 1 pc.
• Sunflower oil - 2 tbsp. l.

Cooking:

Boil beets, carrots, potatoes. Cut all vegetables into small cubes. Add the oil and mix the salad thoroughly.

The dish is beautiful, healthy, dietary.

Ingredients:

• Beets - 1 pc.
• Cucumbers, carrots, potatoes - 2 pcs.
• Vegetable oil - 3 tbsp. l.
• Canned green peas - 100 g.
• Greens - optional

Cooking:

Boil the vegetables until tender, peel and cut into cubes of the same size.

Cut the cucumber into 2 parts and soak in cold water for 25 minutes.

Transfer the cooled vegetables and peas to a salad bowl, add oil.

Rinse the cucumber, cut off the skin, cut into cubes, add to the vegetables. When serving, decorate the salad with greens.

The salad is very healthy, tasty and easy to prepare.

Ingredients:

• Beets (small) - 6 pcs.
• Cucumbers - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Prunes - 10 pcs.
• Walnuts - to taste
• Garlic - 4 cloves

Cooking:

We boil the beets. Cut the prunes, garlic and cucumbers into small pieces, crush the nuts.

Three beets on a grater and transfer to a plate. Add cucumbers, garlic, prunes, nuts, oil. We mix everything.

You can add mayonnaise. The salad will taste even better.

Salad hearty, very beautiful. Mushrooms add calories and great taste.

Ingredients:

• Beets - 3 pcs.
• Cucumbers, carrots - 2 pcs.
• Salted mushrooms (any) - to taste
• Vegetable oil - 3 tbsp. l.
• Onion - 1 pc.

Cooking:

Cut the boiled beets, onions, carrots and peeled cucumbers into cubes. Cut the rest of the beets into thin strips. Leave the caps of small mushrooms whole. Peel cucumbers and cut into cubes.

Arrange the vegetables in rows on an oblong platter and drizzle with vegetable oil.

The salad is good for those who cannot imagine a full meal without meat.

Ingredients:

• Beets - 1 pc.
• Cucumbers, potatoes, eggs - 2 pcs.
• Chicken fillet - 0.5 kg.
• Carrots, onions - 1 pc.
• Celery root - 100 g.
• Vinegar 9% - 2 tbsp. l.
• Mayonnaise, herbs, salt - to taste

Cooking:

Boil vegetables, peel, grate, transfer to a bowl.

Add pieces of boiled fillet, chopped cucumbers, eggs and celery.

Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.

Add mayonnaise, mix thoroughly and garnish with herbs.

For a festive table, lay out all the ingredients in layers, spreading with mayonnaise. The best decoration is greens and crumbled boiled yolk.

Piquancy and a special taste give the salad cheese and garlic.

Ingredients:

• Cucumbers and beets - 2 pcs.
• Cheese - 50 - 100 g.
• Salt, mayonnaise, garlic - to taste

Cooking:

Grate boiled beets, cucumbers, cheese with straws on a Korean grater. Put on a plate. Put mayonnaise, garlic and mix.

Salad ready.

This is a fairly simple, lean, but delicious, protein-rich salad.

Ingredients:

• Beets - 0.5 kg.
• Cucumbers - 4 pcs.
• Beans - 300 g.
• Bulgarian pepper - 1 pc.
• Red onion - 1 pc.
• Greens
• Olive oil - 2 tbsp. l.

Boiled beets and pickles go very well in salads and cold appetizers. And winter feasts are never complete without festive dishes from these products. And to cook such a puff salad with beets and pickles is not at all difficult. The main thing is tasty, cheap and elegant.

For the salad, we will prepare a set of necessary products: 400 g of beets, 200 g of pickles, 1 onion, 300 g of potatoes, 100 g of mayonnaise and half a glass of walnut kernels. Peel the beets and potatoes, boil separately from each other in salted water and cool.

To make the salad even, beautifully shaped, I use a form with a removable bottom. We put the form on a plate and rub the boiled potatoes into it with the first layer on a coarse grater.

Lubricate the potatoes with mayonnaise, lightly pressing down with a spoon and leveling the layer.

On a layer of onions, immediately pour the pickled cucumbers cut into small cubes, level them.

Then grease the cucumber layer with mayonnaise.

The next layer is rubbed into the form on a coarse grater boiled beets.

We also grease the layer of beets with mayonnaise, lightly tamp the salad, and level the surface well.

Sprinkle the top of the salad generously with grated walnut kernels.

It remains only to carefully raise the form, and the puff salad with beets and pickles is ready. You can decorate it with green parsley leaves and serve immediately.