Red beets - the best recipes for salads and snacks. Stewed beets with vegetables, in sour cream, fried with onions, baked in foil, stuffed, salad with garlic and mayonnaise, prunes: recipes

Stewed beets like in kindergarten: recipe

Every adult at least partially remembers the menu that the kindergarten offered him. A mandatory dish on such a menu was stewed beets .

Its taste was quite simple, but at the same time we loved it very much. Most often, beets were served with meat cutlets or buckwheat porridge. cook beets “like in kindergarten” many years later.

You will need:

• beets - 3 large root vegetables (be sure to thoroughly wash to remove dirt).
• onion - 1 large onion (onion or white)
• garlic - 5 cloves (their number can be adjusted independently, depending on the size and sharpness of the cloves).
• vegetable oil – a small amount for frying onions (you can use any oil, but sunflower oil is best)

Stewed beets, a simple recipe
Preparation:

• The washed beets must be boiled. If your beets are large, the cooking process may take a long time. In addition, the cooked beets will need to be cooled.
• It will take you approximately an hour and a half to completely cook three large beets. You can check its readiness using a knife. If it gently enters the beets and is ready to pass through, the beets are ready.
• Cool the cooked beets. While it cools, you can fry one finely chopped onion in a minimal amount of oil.
• The cooled beets are grated on a coarse grater. The entire beet mass goes into the frying pan with the fried onions.
• Turn the heat to moderate and start simmering. You need to add finely chopped garlic to the beets.
• Even though the beets are already cooked, they need to simmer for about forty minutes until the juice has completely evaporated.
• Try to stir the beet mass as often as possible so that it does not burn.
• When serving, it is recommended to decorate the finished dish with fresh chopped herbs.

Recipe for preparing beets “like in a kindergarten”

Boiled beets with sour cream

Author: admin | Date: November 12, 2013 | .030 | no comments

If you ask me what dish I associate with the worst memories in my life, it’s about boiled grated beets with sour cream. There was perestroika, and then, the beginning of the 90s... Difficult times, the collapse of everything. And then I went to kindergarten. And I must say that beets with sour cream were the specialty of the local cooks! So-so - the evil “Trojan horse” of my childhood.

So, in the absence of a wide choice of products, we were too often fed exactly this, in principle: a healthy and even (probably) tasty dish. Beets with sour cream. Yes, after kindergarten I never ate it. The trauma was too deep. But for those who escaped the culinary collapse of the 90s, I highly recommend trying this dietary dish.

In fact, the recipe for grated beets with sour cream is elementary. The beets are cleaned and cut into pieces (not finely, so that it is convenient to grate later). Boil in salted water until tender (usually about 1.5 hours). Three beets on a coarse grater. If this dish is prepared for dietary purposes, do not add too much salt to the water. And you can serve it with a spoonful of sour cream.

If you don’t need to worry too much about the benefits of the dish, I would recommend frying the beets on olive oil and simmering them a little, maybe even adding not water, but a little broth. You can also improve the taste by adding squeezed garlic on top.

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Stewed beets in sour cream with garlic: recipe

Stewed beets in sour cream is an unusual recipe for a very tasty dish with a spicy aroma and a pleasant creamy taste. It harmonizes perfectly with cereals, pasta, cutlets and fried meat.

You will need:

• Beetroot – 1 piece (large root vegetable)
• Garlic – 3 cloves (depending on size and spiciness, adjust the amount of garlic yourself).
• Sour cream – 100 g (you can use sour cream of any fat content)
• Green onions - a few feathers for a beautiful presentation of the dish
• Spices to taste

How to cook stewed beets in sour cream?
Preparation:

• To prepare this dish, fresh beets are used, not boiled.
• The beets are grated on a coarse grater and placed in a frying pan with a minimum amount of oil.
• Simmer the beets for about 10 minutes over moderate heat. During this time, its moisture should evaporate almost completely.
• The beets should be salted to taste, you can pepper them or add your favorite spice.
• In a separate bowl, mix sour cream with crushed garlic.
• The entire amount of sour cream is poured into the frying pan on top of the beets and mixed thoroughly.
• It takes about 10 minutes to simmer the beets in sour cream over moderate heat. All this time it should be stirred.
• Place the stewed beets in a serving bowl and sprinkle with chopped green onions.

The advantage of the dish is that it can be served both hot and cold with vegetable and meat dishes, and with potatoes.

Delicious dish: beets stewed in sour cream

Herring under a fur coat

A salad made from boiled red beets and herring is loved by thousands of Russians: it is simply impossible to imagine a New Year's table without herring under a fur coat. But the beauty of the salad is that the ingredients are available and inexpensive, which means you don’t have to wait for the holidays and it’s easy to treat yourself to this delicate, spicy appetizer from time to time.

You can cover not only herring with a beet-vegetable coat; a very interesting version with smoked mackerel (you can use any smoked version).

How to cook herring under a fur coat?

1. We cut the herring, remove the skin, carefully remove even the smallest bones.
2. Cut the herring into small cubes.
3. Place three boiled potato tubers on a large flat dish.
4. Place the herring on the potatoes.
5. Sprinkle with finely chopped onion.
6. Three boiled carrots.
7. Sprinkle with grated eggs.
8. Three boiled beets.

You can repeat the layers. Each layer must be greased with mayonnaise, and laid out with a thin mesh. This way the layers will turn out fluffy and airy, and the herring under the fur coat will be even tastier. Housewives who prefer to spread mayonnaise with a spoon make a mistake: the layers come out dense, and the ingredients do not share flavors with each other. However, you are free to do as you are used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

https://youtube.com/watch?v=slaHZx9LcuA%3Ffeature%3Doembed

Stewed beets with carrots and onions: recipe

This recipe is a classic way to stew beets.

You will need:

• Beets – 1 piece (one large or two medium-sized root vegetables).
• Carrots – 1 piece (large size)
• Onion – 1 pc (medium or large size)
• Oil – for frying, vegetable (small amount).
• Tomato juice or tomato paste (juice - two spoons, paste - one).
• Salt and favorite spices

Preparation:

• Vegetables are peeled and washed thoroughly
• The onion is finely chopped with a knife and sent to a frying pan, where it will be fried until golden brown.
• Grate the carrots on a coarse grater, add them to the onions and fry for a few more minutes.
• During this time, grate the beets on a coarse grater and add them to the rest of the vegetables.
• The frying pan is covered with a lid. Vegetables should simmer over low heat for about forty minutes. It is advisable to stir the mass every ten minutes.
• After twenty minutes of stewing, add tomato juice or paste, favorite spices and garlic if desired.
• You can serve stewed beets with carrots, garnished with chopped fresh herbs.

Delicious recipe: stewed beets with carrots

What are the benefits of beets?

Despite the fact that the calorie content of beets with garlic and sour cream is approximately 260 kcal per 100 grams, this is a healthy and nutritious dish. Beets are a very healthy vegetable. Its composition is rich in minerals, vitamins and microelements. This beautiful root vegetable provides the body with iron, iodine, magnesium, phosphorus, fluorine, potassium, calcium, manganese, and a large amount of vitamins A, D and PP.

The main advantage of beetroot is a lot of fiber, which is considered an effective and natural cleanser of the body. Overall, this is a very useful product for the gastrointestinal tract. Thanks to it, peristalsis improves, constipation is eliminated, and the intestines are protected from the appearance of cancer. Boiled root vegetables are a strong antioxidant that helps protect the body from heavy metal fumes and other toxins.

Beets have a beneficial effect on the functioning of the circulatory and cardiovascular systems. Blood vessels become more elastic, and with hypertension, blood pressure decreases. With the help of natural dietary fiber, the level of cholesterol and triglycerides is reduced, and this protects a person from atherosclerosis.

The red vegetable helps pregnant women prevent anemia and imparts masculine strength to the opposite sex. The iodine contained in beets will be useful to all people with thyroid disorders. Nutritionists say that beets charge a person with energy and increase performance.

The rich vitamin and mineral composition of beet increases the immune system's resistance to viruses and microbes. If you add garlic to boiled beets, you will get an excellent preventative against colds during the cold season. A little later we will look at recipes for beet salads with garlic, but now we will figure out how to choose the right beets.

How to bake whole beets in the microwave?

A microwave is a modern kitchen appliance that allows you to quickly prepare food. Including “cooking” the beets. To do this, you will need the usual “heating” mode.

You should “cook” the beets in the microwave for ten to twenty minutes. The cooking time of the root vegetable depends only on its size: small and large.

How to cook beets in the microwave:

• Wash the beets thoroughly to remove any dirt.
• Remove any petiole that is too large.
• Place the beets in a glass dish.
• Turn on the “warm” mode for ten minutes.
• Once cooked, pierce the beets with a knife to test for doneness. If the knife passes smoothly, the beets are ready. If not, set the “warm” mode for another ten minutes.
• After cooking the beets, they should be cooled.

Cooking beets in the microwave

The benefits and harms of vegetables: nutrients, vitamins and calories

The value of beets is determined by two facts:

• Firstly, this plant is a unique storehouse of vitamins and microelements, which are rarely found in such a combination.
• Secondly, the substances contained in the vegetable are not destroyed even after heat treatment.

The root vegetable is especially rich in the following elements (per 100 g):

• Vitamin B1 - 0.02 mg;
• Vitamin B2 - 0.04 mg;
• Vitamin B3 - 0.12 mg;
• Vitamin B6 - 0.07 mg;
• Vitamin B9 - 13 mcg;
• Vitamin C - 10 mg;
• Vitamin PP - 0.4 mg;
• Vitamin K - 0.2 mcg;
• Biotin - 0.2 mcg;
• Beta-carotene - 6-10 mcg;
• Methylmethionine sulfonium - 14.6 mg;
• Betaine - 128.7 mg;
• Potassium - 288.0 mg;
• Calcium - 37.0-163.0 mg;
• Silicon - 79.0 mg;
• Magnesium - 22.0 mg;
• Sodium - 46.0-92.0 mg;
• Sulfur - 7.0 mg;
• Phosphorus - 43.0 mg;

Calorie content - 42 kcal.

Daily use of beet juice helps remove toxins from the body. The root vegetable contains vitamin B, which determines the correct levels of hemoglobin in the blood. It can also protect against anemia and leukemia.

Due to the large amount of folic acid, the plant copes well with rejuvenating the body. The peculiarity of this product is that it has an excellent effect on digestion.

The root vegetable is indispensable for people with type 3 obesity. Eating beets daily will cleanse your kidneys and intestines.

This vegetable has the ability to remove excess fluid from the body, accordingly, it prevents swelling, improves water-salt metabolism, and restores the functionality of many organs and systems.

Beets are simply irreplaceable for those people who cannot absorb vitamin B. The microelements that the root vegetable is rich in will help get rid of this ailment.

In order for the gastrointestinal tract to always work well, you need to drink 2 tbsp daily. spoons of freshly squeezed beet juice. This amount of liquid is absorbed by the body within just two hours.

The color of urine after drinking juice shows how well the intestines are working. Ideally, urine should be a natural yellow color. If it turns red, this indicates that the intestinal tract cannot fully cope with detoxification.

From this video you can learn a lot of interesting information about the widespread use of beets, the benefits of vitamins and microelements contained in the vegetable.

How to bake beets in foil in the oven?

If you don't have a microwave, you can use the oven. To prevent the beets from being fried, but baked, food foil is used.

Preparing beets:

• Wash the root vegetable thoroughly to remove any dirt.
• Cut off the thin tail and petiole from the tops.
• Wrap the beets in one layer of foil so that there are no gaps.
• Place the beets in the oven on a baking sheet or on a wire rack.
• Preheat the oven to 160 degrees.
• Place the beets in the oven.
• At a temperature of 160 degrees, bake beets for twenty minutes.
• Reduce the temperature to 120 degrees after half an hour of baking and “simmer” the beets for another half hour.
• After this, check the readiness of the beets. If the vegetable is not yet soft, cook the beets for another fifteen minutes.

Cooking beets in foil in the oven

Benefits and harms of beets: medicinal properties and contraindications

Beets are considered one of the healthiest vegetables.
It has been known since very ancient times. For hundreds of years, it has been effectively used not only in cooking, but also in folk medicine. Thus, Hippocrates argued that this root vegetable has unique healing properties. In ancient times, it was used to treat skin diseases and infections. Paracelsus used the vegetable in his practice to heal blood diseases. Modern scientific research proves the great healing potential of beets.

It grows on almost all continents (with the exception of the poles); it came to us during the period of Kievan Rus and quickly spread throughout the country. Today it is impossible to imagine a single bed without such a root crop. It is sown in April-May and harvested in October-November.

Fried beets with onions: recipe

Fried beets with onions is a quick recipe for a delicious dish that goes well with potatoes or meat dishes.

You will need:

• Beetroot – 1 piece (large fruit or two medium-sized fruits)
• Onions – 2 pcs (medium size)
• Garlic – 3 cloves (the amount of garlic can be adjusted independently).
• Parsley – fresh, one or two tablespoons
• Oil for frying (you can use any vegetable oil).

Preparation:

• The peeled onion should be chopped very finely and placed in a frying pan in vegetable oil. Fry the onion for about five minutes over low heat until it becomes transparent and golden.
• The beets are washed from dirt and peeled
• The beets should be grated on a coarse grater.
• The beet mass goes into the frying pan with the onions
• All vegetables are mixed, the pan is covered with a lid.
• In this state, the beets should be stewed for about twenty minutes over low heat.
• After twenty minutes, add your favorite spices and crushed garlic.
• Simmer the beets for another fifteen minutes and serve, sprinkling them generously with chopped parsley.

Cooking beets and onions

Boiled beets - benefits and harm. Use in cooking.

You already understand that a salad made from raw beets (benefits) is incredibly healthy, just like freshly squeezed beet juice is beneficial for the body. But it is very concentrated, can cause stomach irritation if used incorrectly, and the taste is not pleasant to everyone. Therefore, all culinary specialists and nutritionists recommend eating boiled beets, in particular salads seasoned with various sauces and oils. The benefits of boiled red beets will be even greater if you add some other ingredients to it. The taste only improves.

For example, carrot and beet salad, the benefits of which are almost limitless, are best consumed fresh . But steamed beets are more suitable for garlic - incredible benefits for the body plus protection against viruses. And of course boiled, baked beets...

Boiled beets with garlic, benefits and harm

Garlic is known for its destructive effect on harmful bacteria and viruses. It contains vitamins C, B, allicin (antibacterial substance), magnesium, potassium, sodium, phosphorus, essential oils. And boiled beets are rich in folic acid, magnesium, betaine and fiber. When combined with mayonnaise (boiled beets with garlic), the benefits of the dish are somewhat reduced. But dressing with sour cream or olive oil is best for preparing a salad.

It should be remembered that boiled beets are beneficial and harmful to the body at the same time, if combined with a large amount of garlic - for diabetics, allergy sufferers and patients with gastritis.

Bake or boil... Which is healthier and tastier?

People often ask whether beets are boiled or raw? The benefits and harms of these products, what are they? Or maybe eat baked beets, which beets are healthier? There is a clear answer to these questions - the healthiest beets are baked ones; their benefits are undeniable for both children and adults.

Wrapped in pieces of foil, it preserves all the most useful things. Cook these beets for about an hour, and the taste of the vinaigrette will be simply excellent. Baked beets, the benefits of which surpass all contraindications, are the best remedy for boosting the immunity of children, the slimness and beauty of adults, a product for restoring the nervous system...

Beetroot decoction - benefits and harms

How to use beet broth, what are the benefits of it? Did you also pour the broth down the sink? Now everything will change, knowing about the beneficial properties of the decoction, you will eliminate the possibility of getting rid of this liquid. The main thing is to take the best fruits for the decoction, which were grown in favorable natural conditions, and wash them with a brush, cut off as much as possible the base where the tops grow and remove them.

You need to cook the fruits for about an hour, then grate the beets and throw them back into the water. When the beets are completely cooked, strain through cheesecloth. This decoction is an effective remedy for boosting immunity, reducing blood pressure, constipation, relieves nervous tension and has a mild diuretic effect. This medicine should be taken half an hour before meals.

Baked grated beets with arugula, cheese and nuts.

Boiled beets - benefits and harms for weight loss

Due to its fiber content and low calorie content, beets with oil are beneficial for weight loss. By consuming beets in this form, you will cleanse your intestines of toxins and improve your body’s health. Boiled beets act as a mild laxative, so they are indispensable for constipation. Also often consumed is the “beetroot with sour cream” salad, the benefits of which are identical to grated beets with butter.

Beets do not require special dressings or additional acids, since they themselves contain oxalic acid, which promotes excellent digestion of food.

Therefore, boiled beets are beneficial for losing weight and cleansing the body, for the beauty of the skin. After all, cleanliness from the inside is our appearance - clean skin without inflammation and irritation. You should take into account the possible harm for those who suffer from indigestion and urolithiasis and try not to overeat beets even if you really want to.

Benefits of beets for diabetes

The benefits of boiled beets for the human body with diabetes are very controversial, evidence of this is the high glycemic index. Therefore, the question of “the benefits and harms of beets for diabetes” is most often considered in its raw state, and in boiled form it is not recommended for consumption by diabetics due to this fact.

But there is an assumption that during cooking, some of the sugar evaporates and the load level decreases. But for some reason the index jumps up, which means that beets will stimulate the appetite of diabetics, which is not entirely good. And yet you need to compare these facts with your body.

If consuming beets does not provoke a strong increase in appetite, and a person really loves the vegetable and is unable to refuse, then after consulting with your doctor (if he approves the consumption of beets in certain quantities), you can eat boiled root vegetables; the benefits of beets for diabetes are great, because they contain Lots of vitamins, it is low in calories and quickly restores strength.

boiled beets with cheese and carrots.

Boiled beets. Benefits and harms for the liver

Young beets have enormous benefits and contain more useful substances and betaine than aged beets, so they are recommended to be used for treatment. The thin-skinned beauty can be eaten raw - grated for salad or drunk freshly squeezed juice. The question is also relevant here: are boiled or raw beets better?

Are beets good for the liver or not?

This question is asked more often than others by people who want to support the liver, and this is not surprising; the liver is a really important organ, which is very dangerous to overload. At first it is “silent”, accumulating waste, and then at the most inopportune moment or towards old age it begins to collapse.

Stuffed beets: recipe

Stuffed beets are an unusual recipe for an original and tasty dish for a holiday or everyday dinner. You can stuff beets with vegetables, eggs or meat.

You will need:

• Beetroot – 2 pcs (two medium-sized root vegetables)
• Chicken fillet – 1 piece (one large breast)
• Cheese – 100 g (you can use any: Russian, mozzarella, gouda).
• Onion – 1 piece (large or two small)
• Vegetable oil for frying onions and spices to taste
• Sour cream – two small spoons (can be replaced with mayonnaise).

Preparation:

• The beets should be boiled first. This can be done until done or half done. Cooking beets will reduce cooking time in the oven.
• Boiled and cooled beets should be cooled and peeled.
• While the root vegetable is cooling, you need to finely chop the onion and cut the fillet into very small cubes.
• Place a frying pan on the fire, heat a small amount of oil in it and fry the onion until transparent. After this, add the fillet to the onion.
• The fillet fry quickly. Five minutes will be enough. Throughout the frying period, you should actively mix the onion with the fillet.
• Make a hole in the cooled beets using a knife and a teaspoon.
• In each hole you need to put half the mass of fried onions with fillet. A spoonful of sour cream is placed on top and the beets are sprinkled with cheese.
• The beets are placed on a baking sheet and sent to the oven for baking.
• The oven must be at least 180 degrees
• The beets should be baked for thirty minutes. When the cheese becomes golden brown, the dish can be removed from the oven.

Stuffed beets

How to cook beets deliciously

I always recommend baking beetroot, it turns out sweeter and richer. Rinse the root vegetables under running water, make sure that the soil is completely washed, then blot slightly with a towel or napkins to remove droplets of water and wrap the beet tightly in foil. Place in a preheated oven to bake until fully cooked. It will take a little longer to cook.

In 30-40 minutes, medium-sized root vegetables will be baked: you can slightly open the foil and try to pierce the beets with a sharp wooden stick or knife. The knife should go in as if it were melted butter.

Remove the vegetables, unwrap them and leave to cool. Afterwards, peel off the skin.

Stewed beets with vegetables: recipe

This is a simple recipe for a very tasty and dietary dish. It can be prepared very quickly from simple ingredients.

You will need:

• Beetroot – 3 pcs (three large root vegetables)
• Pepper – 2 pcs (necessarily sweet, large)
• Tomato – 2 pcs (ripe, large)
• Onions – 2 pcs (medium size)
• Vegetable oil for frying (you can use any oil).
• Garlic – 3 cloves (can be adjusted independently).
• Favorite spices

Preparation:

• The beets are washed from the remaining soil, the stalk is removed and the skin is removed. The beets should be grated.
• Oil is poured into a frying pan, chopped onion is added and fried until golden brown.
• Grated beets, chopped peppers and diced tomatoes are added to the onions.
• The vegetables are fried over high heat for about five minutes, after which the pan is covered with a lid.
• The dish should simmer for twenty minutes over low heat with the lid closed.
• After ten minutes of simmering, add garlic and your favorite spices.

Cooking stewed beets with vegetables

Recipes

This is a very light, tasty, healthy salad that will be appropriate not only as an addition to lunch or dinner, but also at a festive feast. The main feature of the dish is the maximum simplicity of its preparation. Even a teenager can make this recipe. Below are different options for preparing snacks, each of which has its own flavor.

With nuts

Rich in vitamins, tasty salad with walnuts and garlic aroma is liked by adults and children. Thanks to the year-round availability of the ingredients included in its composition, the dish can be prepared at any time. It is better to take the table variety: it has a sweet taste, a uniform structure without fibers and a rich color. How to prepare a snack?

Ingredients:

• walnuts (kernels) – 150 g;
• medium-sized root vegetable – 5 pcs.;
• garlic cloves – 2 pcs.;
• mayonnaise – 1 tbsp. l.

Cooking method:

1. Wash and boil the beets until tender. This will take from 40 minutes to an hour and a half, depending on the size of the vegetable.
2. When the fruit is ready, replace the water in the pan with cold water and leave the vegetable to cool for 10 minutes.
3. Peel, grate or cut into thin strips (if you are going to grate, it is better to use the coarse-grain side of a grater).
4. Wrap the nuts in a paper towel and roll over them several times with a rolling pin. Leave a couple of kernels to decorate the dish.
5. Press the garlic through a press and mix with beetroot chips.
6. Add chopped nuts and mayonnaise to the salad bowl, then mix the ingredients thoroughly with two forks (this is more convenient). Decorate the finished snack with halves of nuts.

With cheese

The calorie content of the dish is only about 200 kcal per 100 grams, so even those who are watching their own weight can eat it. If desired, you can further reduce the number of calories by replacing hard cheese with feta cheese or cottage cheese, and instead of mayonnaise, using sour cream. The salad involves the use of a boiled vegetable, since with a raw fruit the appetizer will not be very tasty due to the difference in the texture of the components.

Ingredients:

• garlic cloves – 2 pcs.;
• mayonnaise;
• bright red root vegetable - 2 pcs.;
• spices;
• Russian/Dutch cheese – 100 g.

Cooking method:

1. It is better to steam the root vegetable - this way you will retain maximum of its benefits. For this purpose, you can use a slow cooker, a double boiler or a special pan stand.
2. Remove the skin from the boiled vegetable, then grate it coarsely or pass it through a meat grinder.
3. Place the salad on a dish in the following order: beet chips, cheese chips, finely chopped garlic, beets again. Top the appetizer with mayonnaise.

With mayonnaise

You can prepare a lot of dishes with the red root vegetable: the vegetable is in harmony with many other brothers in the garden, it can be eaten both raw and boiled, you can buy the product in any season and it is cheap. Moreover, even in the boiled fruit, most of the valuable substances are retained, so regular consumption of the vegetable has a positive effect on the heart and blood vessels.

Ingredients:

• garlic cloves – 2 pcs.;
• medium beet – 2 pcs.;
• mayonnaise;
• hard cheese – 100 g;
• salt.

Cooking method:

1. Boil the root vegetable in salted water, let cool, then grate.
2. Press the garlic cloves using a press.
3. Combine the ingredients in a salad bowl, add cheese shavings, season the dish with mayonnaise, and salt.
4. Serve the salad, garnishing it with herbs.

With sour cream

The body needs vitamins most of all in winter, as they are necessary to maintain immunity. Beets with garlic and sour cream are an excellent solution to compensate for the lack of nutrients in the body and diversify your diet. The resulting dish is very aromatic, tasty, and bright. In addition, beetroot appetizer ideally complements any dish.

Ingredients:

• olive oil;
• sour cream – 300 ml;
• medium-sized beets - 2 pcs.;
• garlic clove;
• salt;
• lemon juice – 1 tsp;
• dill - 2 sprigs.

Cooking method:

1. To quickly cook a vegetable, wash it and place it in a roasting bag. You should make a small cut on the cellophane. After 15 minutes at 200 degrees oven, the beets will be ready.
2. It is better to peel and rub the fruit when it has cooled, then you will be more comfortable working with the product, in addition, after it has cooled, it will be easier to clean.
3. Add crushed garlic, lemon juice, olive oil, and salt to the beetroot chips.
4. Season the dish with sour cream and finely chopped dill, then serve.

With carrots

Thanks to this dish, you will replenish the lack of vitamins in the body, and also improve the functioning of the digestive tract. Beet and carrot salad with garlic is ideal for fasting days, but you can’t eat anything else besides it. Before preparing the snack, fresh vegetables should be thoroughly washed using a brush or steel wool. Below is a detailed description and photo of the recipe for beet salad with garlic.

Ingredients:

• parsley;
• lemon juice – 1 tbsp. l.;
• fresh carrots – 3 pcs.;
• olive oil – 1 tbsp. l.;
• garlic cloves – 2 pcs.;
• medium-sized bright red beets – 2 pcs.

Cooking method:

1. Beets and carrots should be peeled and then grated on a fine grater.
2. Press the garlic, chop the parsley as finely as possible.
3. All ingredients must be mixed in one container, then seasoned with olive oil and fresh lemon juice.

For the winter

Since in winter you want to eat boiled vegetables more than raw ones, we suggest preparing a delicious canned salad of beets and garlic. How nice it is to open a jar of ready-made snacks on a cold day and treat your loved ones to a vitamin salad. This appetizer ideally complements first courses, meat, fish, and any side dishes. How to prepare beetroot and garlic salad for the winter?

Ingredients:

• tomatoes, ground in a meat grinder – 1.5 kg;
• beets – 4 kg;
• vinegar 9% - 1 tbsp.;
• bell pepper – 0.5 kg;
• onion – 0.5 kg;
• sugar – 0.2 kg;
• salt – 3 tbsp. l.;
• parsley – 300 g;
• chili pepper – 2 pcs.;
• vegetable oil – 1 tbsp.

Cooking method:

1. Grind the beets using a blender or grate on a coarse grater.
2. Cut the sweet pepper into thin strips, and the onion into small cubes.
3. Press the garlic using a press, finely chop the parsley.
4. Fry the onion in heated oil. Leave the product to stand in the oil for 10 minutes.
5. Next, you should alternately add tomato, vinegar, garlic mass, oil, herbs, pepper, sugar to the pan.
6. After 5 minutes of stewing the food, add beet chips and mix the ingredients thoroughly.
7. After 45 minutes of cooking the salad over low heat (while stirring the appetizer constantly), turn off the stove.
8. Distribute the finished product into sterile jars and seal with lids.

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With prunes

The dish has a bright, appetizing aroma with notes of smoked meat. It will perfectly complement any feast, as it turns out not only very tasty, but also attractive. Beetroot salad with garlic and prunes can be decorated with nuts, fresh herbs or raisins. Before starting cooking, dried fruits should be soaked in warm water. Below we describe in detail and with photos how to prepare beet salad with garlic and prunes.

Ingredients:

• peeled walnuts – 100 g;
• medium beets – 1 kg;
• mayonnaise/sour cream – 3 tbsp. l.;
• soaked prunes – 0.3 kg;
• garlic cloves – 3 pcs.

Cooking method:

1. The beets should be thoroughly washed, wrapped in foil and baked in the oven for about an hour at 180 degrees.
2. Finely chop the prunes, grate the cooked, cooled beets, it is better to chop the nuts using a blender.
3. Mix crushed garlic with prepared products.
4. The appetizer can be seasoned with mayonnaise or sour cream, lightly salted and allowed to brew for at least 40 minutes before serving.

With cabbage

Before serving, this appetizer needs to be marinated for a day, and it is better to store it in the refrigerator. The dish turns out spicy, aromatic, crispy. Beetroot colors cabbage a beautiful bright red color, in addition, it gives the vegetable a sweetish taste. Thanks to the addition of garlic and fresh herbs, the appetizer gets an islandy taste and an appetizing aroma. Beetroot and cabbage salad goes well with meat, boiled or fried potatoes, and soups.

Ingredients:

• young beets – 3 pcs.;
• garlic head;
• water – 1500 ml;
• cabbage – 3 kg;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.;
• vinegar – 1/3 tbsp.;
• peppercorns – 5 pcs.;
• sugar – ½ tbsp.;
• celery, parsley - to taste.

Cooking method:

1. The cabbage should be chopped coarsely, the peeled beets should be cut into strips.
2. Cut the garlic into slices, finely chop the greens.
3. Place the ingredients in a deep container (it is better to layer the ingredients, alternating cabbage with herbs, beets and garlic).
4. Boil water separately, add sugar, salt, vinegar. Add the bay leaf last.
5. Pour the marinade over the vegetables, then cover the container with a lid/plate of smaller diameter and place pressure on top.
6. Leave the dishes with cabbage in the cold, and a day later you can treat your family to the salad.

Roasted beets with garlic

In addition to boiling, baking and eating the root vegetable raw, it can also be fried. With this method of heat treatment, the vegetable turns out to be very aromatic, tasty and bright. Fried beets with garlic go well with various spices, herbs, and other vegetables - potatoes, carrots, cabbage, mushrooms, etc. After frying, the product is even suitable for canning. Below we describe in detail and with photos how to prepare red beet salad with garlic.

Ingredients:

• green onion – 50 g;
• medium-sized beets – 2 pcs.;
• olive oil;
• garlic cloves – 3 pcs.;
• parsley dill;
• spices.

Cooking method:

1. It is better to cut the root vegetable into thin slices. It should first be washed with a brush and peeled.
2. Place beet slices in a heated frying pan with oil. Stir the product periodically while frying. In this case, the vegetable should be cooked under a closed lid.
3. After about 15 minutes, when the pieces are soft, turn off the oven.
4. Press the garlic through a press, finely chop the dill/parsley.
5. Place the finished beet slices in a salad bowl, season, add garlic gruel and butter. Cover the dish with a lid to allow the ingredients to absorb each other's flavors.
6. After 10 minutes, serve the salad, sprinkled with chopped herbs.

Boiled

Experts are convinced that it is better to cook the root vegetable whole - then it retains the maximum number of beneficial properties. However, to reduce cooking time, the vegetable can be cut into several parts. To make the snack tasty, with a slight sweet aftertaste, it is better to choose fruits with an elongated cylindrical shape, and add garlic in moderation. The calorie content of such a dish is minimal - only 50 kcal. How to prepare boiled beets with garlic?

Ingredients:

• mayonnaise (preferably homemade) – 2 tbsp. l.;
• large beets;
• garlic clove;
• seasonings

Cooking method:

1. Cut the thoroughly washed root vegetable in half, place in boiling water and cook for half an hour.
2. Grate the prepared, cooled vegetable, mix with crushed garlic.
3. Salt the salad and mix thoroughly with mayonnaise. To make homemade dressing, you need to beat 1 egg with a glass of refined vegetable oil, add spices and mustard. This sauce, unlike store-bought sauce, is healthier and has lower calorie content.

Beetroot with cottage cheese: recipe

A salad made from cottage cheese and beets is a classic recipe for a simple but very tasty dish that can be prepared in a few minutes.

You will need:

• Beetroot – 1 piece (large fruit)
• Cottage cheese – 200 g (must be soft)
• Green onions - several feathers, chopped or finely chopped (you can try replacing with cilantro).
• Garlic - to taste
• Favorite spices to taste

Preparation:

• The beets are boiled until tender. It should be cooled and grated on a medium or fine grater.
• The beets are placed in a serving bowl and soft cottage cheese is added to it.
• If your cottage cheese is not soft, you can add a large spoonful of sour cream of any fat content.
• The salad is mixed and seasoned to taste
• Squeeze the garlic and add chopped green onions to the salad. Toss the salad before serving.

Beets with cottage cheese

What are the benefits of boiled beets?

Vitamin composition and calorie content of boiled beets

In 100 grams of boiled beets, the benefits and harms of which we are discussing, contain only 49 kilocalories, which is 9 positions more than that of a fresh table type of vegetable. This means that boiled beets remain an indispensable product for all people striving for slimness and improving themselves. It is enough to pamper yourself every day or every other day with a salad of boiled root vegetables and always be healthy, cheerful and slim.

The benefits of boiled beets are in the amount of vitamins that beets contain. But at the same time, there are more useful substances in beets that grew on fertile soils without background radiation, because the vegetable itself is capable of absorbing salts of heavy metals (especially leaves - tops).

It is known that the queen of national cuisine retains all its beneficial properties during long-term storage, so here too we can say that the benefits of boiled beets for the body are enormous. It is full of vitamin A, group B, pectin, folic and oxalic acid, potassium, calcium, magnesium, phosphorus and other equally important elements.

boiled beets

Beetroot with garlic and mayonnaise: salad recipe

This salad is the simplest recipe for a delicious everyday and holiday dish. Mayonnaise adds a nice fattiness to the beets. Depending on your preferences, you can use dietary mayonnaise or regular Provençal.

You will need:

• Beetroot – 1 piece (large fruit)
• Mayonnaise – 50 g (can be mixed with sour cream)
• Garlic – 2 cloves (focus on spiciness)
• Salt and favorite spices

Preparation:

• The beets are boiled until tender and cooled
• Garlic is squeezed into the beet mass
• The beets are salted and seasoned with spices to taste
• Mayonnaise is added to the salad, the salad is thoroughly mixed
• You can serve it with chopped herbs

Beet salad with mayonnaise

Calorie content of foods possible in the dish

• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Beetroot – 40 kcal/100g
• Boiled beets – 49 kcal/100g
• Dried beets – 278 kcal/100g
• Horseradish – 49 kcal/100g
• Grated horseradish with lemon – 117 kcal/100g
• Grated horseradish with garlic – 72 kcal/100g
• Grated table horseradish – 117 kcal/100g
• Hulled sesame seeds – 582 kcal/100g
• Dried whole sesame seeds – 563 kcal/100g
• Salt – 0 kcal/100g
• Lemon juice – 16 kcal/100g

Calorie content of foods: Beets, Sour cream, Horseradish, Lemon juice, Sesame, Salt

A tasty, elegant, appetizing and very simple salad of boiled beets, potatoes and sour cream, or rather sour cream dressing, which gives the main taste and gives even more tenderness to the boiled vegetables. Recipe with photos step by step, which makes preparing the dish faster and easier.

Sauce is a secret ingredient that makes any food much tastier: a mixture of homemade sour cream, mustard, a pinch of salt and sugar! Incredibly tender and rich in taste, the dressing is always ideal for such salads, and simply for steamed or oven-baked vegetables.

Try baking vegetables without oil in the oven: zucchini, pumpkin, eggplant, turnips, celery, parsnips or others according to your taste or season, and then season with sour cream sauce prepared according to this recipe, and you will be surprised how much the taste of the dish will improve! Therefore, my advice to you is to do everything strictly according to the recipe, and under no circumstances replace our “secret ingredient” with mayonnaise, even if it takes a little longer, but it’s worth it.

Ingredients:

• baked beets (boiled);
• jacket potatoes;
• sour cream;
• spicy mustard;
• sugar;
• salt;
• ground black pepper,
• greens optional.

A simple beet salad without mayonnaise, with sour cream, is prepared very quickly (provided that you baked or boiled the vegetables in advance). All that remains is to peel, chop, and season!

And here is a similar recipe for beetroot salad with potatoes, which last time we seasoned with mayonnaise.

Beetroot with cheese and garlic: recipe

Beetroot salad is perfectly complemented by the taste of creamy processed cheese. This salad is perfect for a holiday table.

You will need:

• Beetroot – 1 piece (large root vegetable)
• Processed cheese – 3 pcs (soft creamy, high fat content).
• Egg – 3 pcs (boiled chicken eggs)
• Garlic – 2 cloves (adjust the severity yourself).
• Mayonnaise – 80 g (high fat content)
• Salt and favorite spices

Preparation:

• The beets are boiled until tender, the cooled beets are grated on a coarse grater (you can grate them on a fine grater if you want to get a paste-like mass).
• Processed cheese is grated on the same grater as the beets. The cheese is added to the beets.
• The boiled egg is grated on the same grater as the rest of the ingredients.
• Garlic is squeezed into the salad.
• The salad is seasoned to taste and dressed with mayonnaise. The main condition for serving this salad is to let it stand for a couple of hours until it turns pink all over.
• The finished salad should be sprinkled with fresh herbs before serving.

Salad with beets and raw

Cooking tips

• Beets contain natural dye, so they stain your hands. To avoid this, work with it using regular medical gloves.
• After cooking, let the salad sit for about 10 minutes so that the flavors of the ingredients are harmoniously intertwined, and the beet salad with garlic and sour cream becomes juicier.
• To prevent the kitchen from smelling like boiled beets, add bread crust to the water.
• Beets are better digested with fatty sour cream. If you previously made this salad exclusively with mayonnaise and do not want to give it up, then take mayonnaise and sour cream in a 1:1 ratio. The dish will become light and sophisticated.
• A salad using walnuts will be more piquant if you fry the nuts for a few minutes in a frying pan without oil.
• Another way to make the taste of beets with garlic and sour cream unforgettable. Fry the garlic cloves in oil for 2-3 minutes and only then chop.
• If the recipe does not include fresh herbs, still add finely chopped parsley or dill. These herbs go well with beets. In addition, the dish will look more appetizing. It is better to sprinkle the salad with herbs immediately before serving.
• Any cooking option can be supplemented with dried fruits. They will make the taste more interesting and richer, and the salad will become more healthy.
• The water in which the root vegetable was boiled can be used as a sedative. To do this, you need to strain the liquid, add a little lemon juice and a little ginger. This drink is not recommended for people with diabetes.

We hope our article was useful to you. Now you know several options for preparing boiled beets with garlic and sour cream. The uniqueness of this salad lies in its nutritional value, health benefits and simplicity. It will appeal not only to those who follow a healthy diet, but also to lovers of spicy foods. Delight your household or guests with a delicious and elegant treat! Bon appetit!

Beet salad with prunes and walnuts: delicious recipe

This is a classic recipe for a simple holiday salad with an original smoked flavor.

You will need:

• Beetroot – 1 piece (large fruit)
• Prunes – 100 g (steamed, soft)
• Walnut – 150 g (chopped with a knife or crushed with a rolling pin).
• Mayonnaise – 50 g (high fat content)
• Salt and favorite spices

Preparation:

• The beets are boiled until tender, grated on a coarse grater, and placed in a salad bowl.
• The prunes are steamed in boiling water and only after softening are finely chopped with a knife.
• The nut is chopped or crushed and added to the salad.
• The salad should be seasoned to taste and seasoned with mayonnaise and mixed thoroughly.

Salad with beets, prunes and walnuts

Nutritional and energy value:

Beetroot, carrot, cabbage salad: recipe

One of the freshest and healthiest salads is a recipe with fresh beets and apples.

You will need:

• Beets – 1 piece (medium or small size)
• Carrots – 1 piece (medium size)
• Apple – 1 piece (sour or sweet and sour)
• Cabbage - 150 g (white cabbage)
• Vinegar - a few drops
• Vegetable oil for dressing (any), spices

Preparations:

• The beets are peeled and grated raw on a coarse grater.
• Peel the carrots and grate them raw.
• Chop the cabbage finely and add it to the salad.
• The skin of the apple should be removed. It needs to be finely chopped with a knife or grated on a coarse grater.
• All ingredients are mixed. Seasoned with salt, sugar and pepper.
• The salad should be sprinkled with vinegar and vegetable oil.

Fresh salad with beets and vegetables

How to choose and store raw beets?

It is better to stock up on this vegetable at the end of autumn. You should buy small root vegetables with smooth, intact burgundy skin. The tops should be fresh and juicy. Large and deformed fruits should not be taken, as these signs may indicate a rigid structure.

Beets can be stored for quite a long time. To prevent its withering and preserve the maximum amount of vitamins, the leaves must be cut off and the root crop itself should be placed in a cool place.

The boiled product retains its properties for a week. You can also freeze the vegetable for later use.

Beet salad with apple: recipe

Beetroot and apple salad is often called “Vitaminka” because it is full of useful substances and is very easy to digest.

You will need:

• Beetroot – 1 piece (small fruit)
• Apple – 1 piece (green, sour)
• Oil for dressing (linseed or sesame)
• Salt, sugar

Preparation:

• Raw beets are peeled and grated
• The skin of the apple is removed and it is also grated
• The mixture is sprinkled with a pinch of salt and sugar.
• The salad is dressed with oil and mixed thoroughly

Salad with beets and apples

Beneficial properties of beets

At all times and among all peoples, beets were considered a very healing vegetable. Indeed, it is difficult to overestimate its benefits. It contains a significant content of iron, phosphorus, zinc, B vitamins, proteins and carbohydrates. Due to the beneficial effects of these elements, metabolism in the body improves, and, as a result, heart function is normalized and cholesterol levels are reduced. Beetroot contains natural antiseptics that help treat certain infectious diseases. A couple of centuries ago, doctors often prescribed gargling with beet juice for sore throats. Due to its fairly high magnesium content, the vegetable stabilizes the functioning of the heart valve. Ensures stable intestinal function and helps restore liver cells. Beetroot is indispensable in baby food, as it prevents the occurrence of rickets. Contains folic acid, so it is recommended for consumption during pregnancy and breastfeeding.

Beets are a low-calorie product and are perfectly absorbed by the body. It goes well with both other vegetables and various types of meat. The list of dishes with beets is huge and varied. All of them are distinguished by high taste and ease of preparation. It is one of those vegetables that can be stored all winter without any problems. In the spring, when the human body begins to experience vitamin deficiency and fatigue, and there are no young fresh greens yet, various beet salads will help not only diversify the family menu, but also support the immune system. Later in the article we will look in detail at salad options based on beets and sour cream.

Beetroot with feta cheese: salad recipe

This salad recipe will surprise you with its simplicity and rich, pleasant taste of ingredients. It is easy to prepare for every day or for a holiday.

You will need:

• Beetroot – 1 piece (medium-sized root vegetable)
• Cheese cheese – 150 g (can be replaced with feta or suluguni cheese).
• Arugula – 20 g leaves (can be replaced with lettuce leaves or the green part of Chinese cabbage).
• Vegetable oil – 10 g (preferably linseed oil)
• Honey – 5 g (for dressing)
• Boiled egg – 1 pc (chicken)
• Sea salt and Italian herb mixture (dried herbs, seasoning).

Preparation:

• The beets are boiled until soft and must be cooled.
• Boiled beet pulp cut into slices
• Arugula is placed in a salad bowl, seasoned with oil, honey and salt. The arugula leaves are mixed thoroughly. Place in a heap on a serving plate.
• Cheese is cut into slices the size of beet slices
• Place pieces of beets and cheese alternately on a bed of arugula.
• Top the salad with a spoonful of vegetable oil and honey and sprinkle with a mixture of herbs.
• Place slices of boiled and quartered eggs in the center of the salad or around its main part.

Salad with beets and cheese

Salad General

Layered salads are hits of any holiday table. Beetroot, which is called “My General” (or simply “General”) is considered “masculine” due to its satiety and the presence of meat and cheese. Male representatives love him very much.

We prepare by following these steps:

1. Finely cut the boiled meat (300 g) into cubes and place on a flat dish.
2. Pour over a mesh of mayonnaise.
3. Squeeze out a clove of garlic.
4. Grate any hard cheese (100 g) on ​​top.
5. Pour over the mayonnaise mesh again.
6. Three 2 boiled eggs, repeat layer with mayonnaise.
7. Grate 2 medium carrots, boiled and cooled, on top.
8. The last layer is boiled beets and a mesh of mayonnaise.

The “General,” like a herring under a fur coat, needs to be properly soaked. Ideally throughout the night. The taste of the salad is delicate, sweetish-spicy, and, as practice shows, it is eaten first. You can prepare portioned versions by placing layers in special cooking rings.

https://youtube.com/watch?v=b7pFEcpFrmg%3Ffeature%3Doembed

As you can see, there are many ways to prepare boiled beet salads - recipes for every taste and preference. Don’t forget to pamper your loved ones with this tasty and healthy root vegetable, discovering new gastronomic experiences for yourself.

Beetroot with ginger: recipe

This salad is pleasantly sweet and spicy at the same time. In addition, it is considered vitamin-rich and healthy.

You will need:

• Beetroot – 1 piece (medium size)
• Ginger – 20 g (fresh root)
• Flaxseed oil – 20 g (for dressing)
• Honey – 5 g (for sauce in dressing)

Preparation:

• The beets are peeled and grated on a coarse grater.
• Ginger is peeled and grated on a fine grater
• Oil and liquid honey are added to the salad bowl
• The salad is thoroughly mixed

Salad with beets and ginger

The use of beets in folk medicine

If you count all the possibilities of beets and the areas of their use, you will get more than one thick volume.
This is the most affordable and healthy vegetable. They have always been used to treat many diseases. To do this, you need to prepare the juice of beets, carrots and radishes. All three types must be mixed in equal quantities. Take the resulting medicine from one to two tablespoons before meals. The course should last several months.

It is worth paying attention to the iodine content in the plant. This fact makes the root vegetable useful for those who suffer from diseases of the endocrine system, in particular the thyroid gland.

Beets are good at cleaning blood vessels from cholesterol deposits.

A large amount of magnesium helps cope with arterial hypertension. In case of high blood pressure, it is necessary to mix red beet juice and honey in equal proportions. The resulting drink should be drunk half a glass twice a day. This method helps to quickly (and without taking pills) normalize blood pressure.

Beetroot with vinegar - salad: recipe

Vinegar will add a pleasant sourness to the sweet-tasting beet salad.

You will need:

• Beetroot – 1 piece (medium-sized root vegetable)
• Onion – 1 piece (large size)
• Carrot – 1 piece (small size)
• Vinegar – 5 g
• Vegetable oil - a couple of tablespoons
• Parsley - bunch
• Spices to taste, salt

Preparation:

• Fresh beets are peeled and grated on a coarse grater along with carrots.
• The onion is finely chopped and added to the grated vegetables.
• A bunch of parsley should be chopped and added to the vegetables.
• The salad is seasoned with vinegar and vegetable oil, salt and spices are added.

Beetroot in sour cream sauce

The beneficial properties of beets and their special nutritional value are associated with two points. Firstly, this is a unique set of elements that is not found anywhere else, and, secondly, beets contain a large number of substances that are not subject to destruction during thermal cooking. The benefits of boiled beets are beyond doubt. In addition, beets are a low-calorie product. This is related to the popularity and effectiveness of beetroot diets for weight loss.

Korean-style salad with fresh beets and carrots at home

If Korean carrots are already a fairly frequent guest on our table, then with beets the situation is not quite the same. Once, at a friend’s party, I treated myself to it and was surprised how tasty it was - but at first I didn’t even want to try it!