I rarely watch TV. I can even say that not every month I allocate time for serious viewing. But if I get to him for the light, then by all means on a sensible transfer. So it happened with the story in which they talked about the benefits of beets.

So I wanted to tell you about my raw beetroot salad and its variations.

About the benefits of beets

It turned out that all this root crop gives us only being raw. And when cooked, it turns into ballast substances: color, smell, fibers are still present, and everything else goes into the water. Even cooking in Zepter dishes does not guarantee the safety of vitamins.

The easiest raw beet salad

Beets are very hard, if you bite them off from a large piece, you need a lot of strength. Therefore, it is good to grate it (peeled and dried) on a grater, which is used in cooking Korean dishes... You can already offer thin long stripes (without fear of breaking your teeth) to your household. Raw beets are very sweet. Therefore, I propose to make it a little sharper.

• beets - 0.5 kg;
• red hot ground pepper- 0.5 tsp (no slide);
• coriander (seeds) - to taste;
• salt to taste;
• vegetable oil- taste.

Recipe:

1. Add red hot ground pepper to the grated beets. If there is a homemade dried pod, then that's even better. Remove the seeds and crush the pulp in a mortar. Add coriander seeds there and also crush. It will give a wonderful scent.
2. It remains to salt and pour over with vegetable oil.
3. Salad ready. A minimum of components - an excellent result.

Don't expect raw beetroot salad to be enjoyed by everyone. The dish is unusual, especially for those who prefer not to eat it at all or, at worst, boiled in a vinaigrette.

The quality of dried fruits greatly influences the taste of the salad. Prunes should be bought tender, slightly dried. Dried into a stone, and then soaked (or brewed with boiling water) and sour - will not work.

For cooking you will need:

• beets - 500 gr;
• prunes - 200 gr;
• nuts - 100 gr;
• onion- 100 gr;
• dill (seeds) - 1 tsp;
• salt to taste.

Recipe:

1. Grate beets for cooking Korean vegetables.
2. Cut the delicate prunes into thin strips.
3. Crush walnuts, but do not turn them into flour.
4. You also need onions. Sliced, scalded and drained in a colander.
5. For fragrance, you need dill seeds. They can be suppressed with a rolling pin between sheets of paper. It is important here that they become a little softer and give flavor.
6. Now collect everything in one bowl, add a little salt, pour over with vegetable oil, mix and - on plates.

This salad is usually made from boiled beets, no dill seeds are added, and garlic is added for piquancy.

An equal amount of beets and radishes is taken for the salad. For half a kilogram of vegetables, you need lemon juice (it's good if there are fibers in it); crushed coriander seeds, salt and vegetable oil to taste.

Both root vegetables (raw) are well washed, peeled and dried. If there is a device so that you can turn radishes and beets into shavings, then that's great. If there is no device, then a regular Korean grater will do. There is a subtlety here: you need to stretch a piece of root crop along the entire length of the grater to get something that looks like shavings, at least in size. It is especially easy to do this with beets of the "" or "Daughter Cylinders" variety.

Beetroot salad with turnips

If more turnips are taken, then the salad will be from turnips. But the color will be given by beets ... So, we will cook a salad of raw beets with turnips.

Here I will make a small digression. I do not like turnips of the "Petrovskaya" variety - tough, bitter. No matter how hard I tried to follow the recommendations in order to grow a turnip acceptable to taste, which the family of the fabulous grandfather liked very much, I never succeeded. Turnip is another matter " White Night". Juicy, crispy, lettuce, white, tastes like a radish. It can be eaten just like an apple. Very tasty! I grow such a turnip and store it in a cellar. In winter, a salad of raw beets with this turnip is delicious!

For cooking you will need:

• beets - 100 gr;
• turnip - 300 gr;
• onions - 100 gr;
• coriander (seeds) - 1 tsp;
• vegetable oil to taste;
• lemon juice - to taste.

Recipe:

1. We take turnips and beets. All the same - a Korean grater, but try not to grind it, so that the strips are longer.
2. Add chopped turnips to them.
3. And another teaspoon of crushed coriander seeds to add flavor.
4. Vegetable oil to combine all the flavors into one.
5. And for piquancy - lemon juice.

They say that this is how they eat in monasteries. Highly delicious salad from beets with onions, nuts, prunes and honey.

For cooking you will need:

• beets - 1 kg;
• onions - 200 gr;
• nuts - 200 gr;
• prunes - 300 gr;
• coriander (seeds) - 2 tbsp. spoons;
• honey - 2 tbsp. spoons;
• vegetable oil to taste.

Recipe:

1. Cut the beets into thin slices. Boil the water, add vinegar there, and pour the beets in a colander with this acidified water. Wait for it to drain. That's the whole heat treatment.
2. Finely chop the tender prunes, finely chop the onion, crush the coriander seeds, make the honey runny. Although not every honey thickens: sainfoin honey in winter looks like ghee lard that is stored in the kitchen cabinet. You don't even need to warm it up, it flows easily by itself.
3. You can not regret vegetable oil, pour at least half a liter, but you should not make a dish of raw beets with a salad of oil.
4. And the final chord is crushed nuts.

Do you cook raw beetroot salads? Tell us about your

Caloric content: Not specified
Cooking time: Not specified

If you are on a diet or proper nutrition, make a healthy salad of raw beets and carrots. The recipe is delicious and quite simple at the same time. It does not require expensive ingredients and a lot of time. Literally, in 15-20 minutes you can cook fresh salad with big amount vitamins. It can be served for breakfast, lunch and dinner and it will not harm your figure in any way. Also check out others.



Required Ingredients:

- beets 1 pc.,
- carrots 1 pc.,
- apple 1 pc.,
- peeled sunflower seeds 50 gr.,
- balsamic vinegar 1 tablespoon,
- vegetable oil 2-3 tablespoons,
- salt,
- ground black pepper.

Step by step recipe with photo:

First, prepare your sunflower seeds. Buy refined grains good quality... Send a dry skillet without oil to a fire. Heat well. Add seeds. Stir fry until lightly browned. Be careful not to burn the seeds as they will taste bitter. Pour the fried seeds into another plate immediately.
Cool to room temperature.




Now let's get to the vegetables. Let's start with the carrots. It is very desirable that the root vegetable is tasty, sweet and crunchy. If the vegetable is heavily soiled, rinse it before peeling. Dry paper towel and remove the skin. For chopping use Korean grater, then the salad turns out to be more beautiful. Although you can take a simple large grater. Grate the carrots and place them in a deep salad bowl.




Also rinse and pat dry delicious beets... Peel off. Grind on the same grater. Add the beetroot strips to the carrots.




Better to take big sweet and sour apple... It should be dense so that the fruit does not creep during chopping. Rinse and remove the skin. Cut in half, core cut. Grate on a coarse grater. Add to salad bowl with all ingredients.

All the main ingredients have been prepared. Now is the time to season the salad to your liking. Season with salt and pepper as you like. Add balsamic vinegar and vegetable oil. If possible, use olive oil... Stir and taste. Lemon juice can be used instead of vinegar. The salad is best served immediately after preparation.




Raw beetroot and carrot salad is ready. Transfer to a nice salad and sprinkle before serving fried seeds... Do not sprinkle with seeds if you don’t eat the salad right away, as they will damp and will not crunch. I want to draw your attention to

This salad is very convenient to prepare in winter or spring, when there are no more fresh roots and vitamin deficiency reaches its climax. Beets harvested from the last harvest come to the rescue. We will supplement it with spices and nuts.

For my taste, all the spices and seasonings are well balanced in this recipe. I wouldn't change anything. But just in case, I will give recommendations for replacement. Red and black ground peppers can be replaced with a mixture of peppers. Instead of ground dried coriander, you can take coriander with peas, although the taste will turn out to be less intense, because coriander with peas is less active than its ground counterpart. And it seems to me that it is better to use sunflower oil, it will help to reveal the aroma of the salad, but will not drown out its taste.

In fairness, I note that I usually prepare a salad of different vegetables: from beets, carrots, green beans. The result is always great!

To begin with, wash the beets thoroughly, peel them and grate them. Which grater nozzle to choose is, of course, up to you to decide. For some unspoken tradition, I take a grater for korean carrots(probably because the salad tastes very much to everyone famous dish, but nonetheless does not contain the harmful monosodium glutamate).

I used a Berner grater without hesitation, and only then I found out that, it turns out, many people avoid grating beets on a similar grater due to the fact that beets stain plastic brightly. But this is not a problem at all. It is enough to drop a few drops of vegetable oil on a sponge and wipe the grater with it. The oil will successfully remove the bright color - and the grater will become snow-white again.

And yet, I advise you to grate the beets immediately in a deep bowl so that beet juice stayed in the salad.

The beets are ready - let's start the marinade. Walnuts are not a problem for our family, the problem is to peel them. But I found a way out: I usually give them to my husband when he is enthusiastically watching a movie. The result is a lot of shelled nuts.

Now they need to be folded into a food container, tightly closed and stored in the refrigerator. This is a prerequisite, outside the refrigerator, oily kernels will age and turn rancid. And this is very convenient: prepared nuts are always at hand for any dish.

I crushed walnuts in a wooden mortar. And did not achieve a homogeneous mass. I just like to have pieces of nuts in the salad. If this is not your option, then you can crush the nuts even in a blender.

Next, you need to chop the garlic. Usually they do it simply: cut small pieces or passed through a garlic press. But a special aroma and taste appears after "pushing" the garlic. Ukrainians, for example, season borsch with crushed garlic with lard and salt - it turns out unrealistically tasty.

I suggest you crush garlic cloves, salt and pepper in a mortar (if you used peas, not ground). This is not to say that the garlic will be crushed beautifully, no, it will crush more. But all essential oils he will give in full.

It's time to "collect" the marinade. In a separate bowl, mix the crushed nuts, crushed garlic with salt and pepper, add dried coriander, granulated sugar, vegetable oil and vinegar. Perhaps someone will be confused by the presence of vinegar. But this is the rare case when it is better not to refuse to use it. In any case, you can take not a banal dining room (although it will perform its function perfectly!), But, for example, apple or balsamic.

Stir the sauce thoroughly.

Pour the grated fresh beets with the prepared sauce and mix everything thoroughly. Basically, the salad is ready. But it would be nice to let it brew, to acquire a matured taste in which each beet piece will envelop the marinade. For these purposes, cover the bowl with an inverted plate, on which we put the load. The easiest way is to press down with something that is already in the refrigerator, for example, a jar of pickled cucumbers. Leave the salad in this form for about 12 hours. After this time, you can help yourself!

There are a lot of options for serving such a salad. Of course, first of all, this salad goes well with any main dish or side dish, giving the feast juiciness and healthiness. This salad can also be used to make homemade burgers or hot dogs.

You can also submit gourmet appetizer starring fresh beet salad. Put a slide on a plate beet salad, it would be nice to put a few leaves of fresh salad next to it (in this case, greens can serve as a means that will extinguish the spiciness of the main snack), a slice of lemon, a couple of olives. And be sure to serve cheese with beets.

The combination of beets and cheese is already becoming a classic. There are even preferred varieties: sheep, goat, Adyghe, as we can see, these are mainly white cheeses. I suggest you try exquisite option- Serve the beetroot salad with green pesto, which already contains garlic and basil. With an interesting structure, light pungency and spice, this cheese will perfectly complement our salad.

Bon Appetit!

We all know firsthand about the benefits of vegetables and try to include them in our diet every day. However, not every vegetable can be eaten raw, many require additional heat treatment... There are housewives who think in the same way about beets, that they can only be eaten in boiled... This is a big mistake. Fresh beetroot salads turn out to be no less tasty, but they have much more benefits.

You can connect your imagination and prepare such a salad with any food that you think goes well with raw beets. And first, study the proposed recipe with a photo. The salad will turn out to be very tasty with the addition of:

• others raw vegetables(carrots, radishes, radishes, cucumbers);
• fresh herbs;
• cheese;
• fruits (apples and pears);
• meat products;
• nuts.

First of all, beets are rich in fiber, which improves the production of gastric juice and normalizes the digestive tract. This vegetable is called a natural laxative by many. Eating raw beetroot salad for dinner will help cleanse the intestines without any laxative medications.

The vegetable contains a lot of magnesium, which in turn prevents the formation of blood clots and normalizes blood pressure... And also vitamin P, which is part of beets, makes our blood vessels more elastic, has a positive effect on the circulatory system.

Everyone should definitely include beets in their diet, because they prevent the formation of tumors.

Unfortunately, there are a number of people for whom the consumption of raw beets is contraindicated:

• with progressive forms and exacerbation of diseases of the gastrointestinal tract;
• if pathologies are observed in the work of the cardiovascular system;
• at urolithiasis and violations in the work of the kidneys.

If you do not have any of the above problems, feel free to go to the market for beets, cook from them fresh salads and make your body even healthier and more beautiful.

With apple and vegetables

Raw beets and apples are a very common salad combination. You can add any other vegetables to them, such as carrots and radishes. An apple is best suited for sweet and sour varieties. Black radish considered a food that is hard on the stomach. If your digestive system does not cope well with it, then replace the radish in this salad with celery root.

Ingredients

• beets - 1 pc.;
• carrots - 1 pc.;
• black radish - 1 pc .;
• apple - 1 pc.;
• vegetable oil - 2-3 tbsp. l .;
• lemon juice - 1 tsp;
• salt and black pepper - to your taste;
• green onions- ½ small bunch;
• fresh dill and parsley - 5-6 branches each.

Preparation

1. Take all vegetables of approximately the same size (100-150 g each). Wash them well, dry them, peel them, rub on coarse grater or cut into thin strips.
2. Do the same with the apple, only it must be grated last, so that you can immediately put it in the salad. If the shabby apple stands for some time, it will begin to oxidize and darken.
3. Wash, dry and finely chop green onions and herbs.
4. Put the grated vegetables and the apple into a salad bowl, pour over with vegetable oil and lemon juice, salt and pepper to your liking. Stir.
5. Sprinkle fresh beetroot salad with herbs and serve. It will be a wonderful addition to a hot meat dish.

With pear and feta cheese

Pear is very generous in vitamins, so this salad will be useful for children, pregnant women and people suffering from anemia. Feta cheese, which is part of this salad, can be replaced with feta cheese or Adyghe cheese. You can also use other herbs instead of mint, but it is the combination of mint and pear flavors that gives the salad a special sophistication.

Ingredients

• beets - 2 pcs.;
• pears - 2 pcs.;
• Feta cheese - 100-150 g;
• salt and ground black pepper - to your taste;
• vegetable oil - 4 tbsp. l .;
• lemon juice - 2 tbsp. l .;
• fresh mint leaves - 8-10 pcs.

Preparation

1. Wash the beets, peel and cut into very thin strips (you can rub on a special grater for Korean carrots).
2. Don't choose pears soft varieties... It is very important for this salad to fruit pulp was dense, but ripe. Wash the pears, remove the core. Decide for the peel for yourself, if you want a salad with more delicate taste, you can clean. Cut the pear pulp into thin strips, about the same size as the beets.
3. Cut the feta cheese into small cubes or chop it with your fingers.
4. Wash mint leaves, dry and tear with your hands. Remember that spicy greens are not very fond of the touch of a knife.
5. Prepare the dressing in a separate bowl. Mix lemon juice with vegetable oil, salt and ground pepper.
6. Transfer the beet and pear straws to a salad bowl, pour over the dressing, mix gently. Top with cheese cubes and mint and serve ready salad to the table.

"Panicle"

Such a salad will not only become an easy and tasty dinner, but also an excellent way to cleanse your intestines from toxins. And timely cleansing is the key to strong immunity and healthy body. Fresh vegetables do an excellent job with the role of "whisk" - they quickly sweep away everything harmful. And due to the pine nuts included in the salad, the dish turns out to be quite nutritious.

Ingredients

• beets - 200 g;
• carrots - 200 g;
• white cabbage - 250-300 g;
• vegetable oil - 2 tbsp. l .;
• salt - a pinch;
• lemon - 1 pc. (for juice);
• pine nuts- ½ glass;
• fresh dill and parsley - to your liking.

Preparation

1. Wash the beets and carrots, peel and rub on a coarse grater or cut into very thin strips.
2. Chop the cabbage.
3. Prepare a dressing. Pound the pine nuts with a mortar and pestle, squeeze the lemon juice into the resulting mass, add vegetable oil and a pinch of salt, mix well. Pine nuts are not cheap, so you can replace them with walnuts.
4. Wash, dry and finely chop fresh herbs.
5. Transfer the prepared vegetables to a salad bowl, sprinkle with herbs on top, pour over the dressing and stir.
6. The "Broom" salad is ready. Do not combine it with anything, dine only with it, and in the morning you will feel how much cleaner and easier life has become.

If you want to eat not only tasty, but also with benefits for the body, salad from raw carrots and beets will be a great find for you, because this salad contains a lot of vitamins. By the way, this salad is called "Whisk" for its properties of cleansing the body. Therefore, you will not regret if you include it in your diet.

Preparation:

1. Peel and wash fresh beets. Grate the beets on a coarse grater. Tip: if you do not want your hands to stain your hands with beet juice, you can put a small plastic bag on your hand and hold the beets through it.

2. Prepare the carrots in the same way, grate them on the same grater on which you grated the beets.

3. Since the main ingredients in this salad are beets and carrots, not much cabbage should be added to the salad. It will be enough small piece, half the size of a carrot. Cut a slice of cabbage as small as possible or grate it through a special grater.

4. Chop the green onion feathers.

5. Peel two medium-sized cloves of garlic.

6. Now combine all vegetables except garlic in one plate. Add sugar to them.

7. Then add salt (you can use sea salt).

8. Pour the bite in the amount indicated in the salad.

9. Squeeze the garlic through a special press. If you don't have a garlic crusher in your kitchen, you can cut the garlic cloves with a knife, but just try to cut very finely so that you don't come across large ones in the salad. sharp pieces... Now add the dressing to taste, stir and eat.

Raw carrot and beetroot salad in this case involves dressing with mayonnaise or sour cream with mustard, but if you want it to be even more useful, then it is best to season the dish with vegetable oil.