Beetroot salad with chicken breast: a great combination

4

Prepared by: Isaenko777

01/21/2021 Cooking time: 45 min

The combination of chicken meat with boiled beets is very tasty. This easy-to-prepare layered salad with chicken and beets will captivate you and your guests. Take note of the recipe!

Salad with beets and chicken

Beautiful layered salad with boiled vegetables and chicken.

You will need:
150 g chicken, 1 beet, 3 potatoes, 1 onion, 1 tsp.
sugar, 2 cloves of garlic, 2 tbsp. walnuts, mayonnaise. Preparation:

Boil vegetables and chicken breast, chop the onion and fry with sugar. Cut the chicken into small cubes and mix with onions. Chop the potatoes in the same way, grate the beets on a coarse grater and mix with the crushed nuts. Layer layers of potatoes, mayonnaise, chicken, mayonnaise, beets and more mayonnaise.

Layered salad with chicken and beets, holiday recipe

Beautiful presentation is perhaps the most important thing on holidays, when the table is bursting with assorted treats. Appetizers with beets are notable for the fact that they look bright and catchy - no one can resist! .

Ingredients

• Chicken fillet – 400 g;
• Onion – 1 head;
• Beets – 1-2 pcs.;
• Mayonnaise - half a jar;
• Potatoes – 3 pcs.;
• Canned peas – 1 can;
• Salt - to taste;
• Parsley - for serving;
• Black pepper - to taste.

How to make your own beet salad with chicken meat in layers

• We will cook the chicken meat until done. To do this, rinse the fillet under running cold water, then place it in a pan of boiling water. Cook the poultry meat for about 15-20 minutes.
• Remove the fillet from the pan and cool. Then cut into small slices using a special, very sharp knife. Or you can simply disassemble the meat into fibers with your bare hands.
• Place the fillet in the bottom of a clear salad bowl. Flatten with the back of a tablespoon (dry and clean), then grease with mayonnaise and salt and pepper.
• We wash the beets and potatoes so that the root vegetables are completely clean, and then we also cook until fully cooked in a saucepan. We take out the vegetables, cool them, remove the peels.
• Grate the potatoes on a coarse grater, sprinkle with salt and pepper lightly for taste. Place it on top of the chicken, covering it with mayonnaise. We also grate the beets or chop them into cubes, but leave them for the top layer.

• We will place peas on top of the potatoes - open the can, salt all the liquid, and then place the peas and coat with mayonnaise.
• Next we have the turn of onions, which we peel and chop finely, and also marinate them a little so that they taste more pleasant. Coat with sauce.
• Pour grated beets on top, coat the layer with mayonnaise, and then decorate with fresh parsley leaves.
• We put our beautiful chicken salad in the refrigerator to let it brew.

This treat, in its appearance and cooking technology, resembles the well-known “Fur Fur Coat”, only it is made not with fish, but with tender chicken meat.

This is a great recipe to surprise and delight your dear guests!

Salad with beets and beef

The dressing and pickled cucumbers give the salad an interesting aftertaste.

You will need: 500 g beets, 500 g beef, 250 g pickled cucumbers, 3 eggs, 30 g walnuts, 10 g mustard, 50 ml lemon juice, 100 ml olive oil, 2 cloves garlic, spices.

Preparation:

Boil beef, beets and eggs until cooked, and cut all ingredients into small cubes. Add chopped nuts and season the salad with a dressing of oil, crushed garlic, spices, lemon juice and mustard.

With nuts

“General” salad with beets and chicken is often prepared with walnuts, which not only add richness to the dish, but also add new flavor flavors.

General salad with beets and chicken, recipe with nuts.

Preparation next.

Composition of ingredients

Ingredients:

• smoked chicken – 400 g;
• beets - 2 root vegetables;
• walnuts (peeled) – 60 g;
• carrots – 3 root vegetables;
• chicken eggs – 4 pcs.;
• garlic – 3 cloves;
• cheese – 100 g;
• mayonnaise – 150 ml;
• greens – 1\2 bunches;
• salt - to taste.

Calorie content

What can be added and changed in the composition

Some cooks refuse to use boiled carrots in the General salad, and add potatoes instead.

Step-by-step cooking process

Cooking step by step:

1. After washing, place the carrots and beets in a saucepan with water, boil until fully cooked, cool and peel.
2. Chicken eggs also need to be hard-boiled, and then cooled in ice water and the shells removed.
3. Now separate only the meat from the smoked chicken, which should be finely chopped into a cup first.
4. Add pressed garlic, previously peeled, and a little mayonnaise.
5. Grate all other products into separate plates.
6. Start assembling the salad on a large platter. This time it is proposed to place a glass in the middle, bottom down, and distribute the meat around it.
7. Lubricate subsequent layers with mayonnaise and make in the following order: cheese, chicken eggs, carrots, beets.

8. After leveling the surface and edges of the appetizer, apply the last layer of sauce and carefully remove the glass.

Decoration and serving rules

After letting the dish sit in the refrigerator for about 2-3 hours, it should be sprinkled with walnuts, pre-sorted and crushed with a masher. Decorate the surface with a small amount of herbs and serve.

Salad with beets and pork

This salad is also best made in layers to preserve the colors of the food.

You will need:
1 beet, 2 potatoes, 2 carrots, 200 g pork, 50 g cheese, mayonnaise.
Preparation:

Boil pork and all vegetables separately. Grate the potatoes, place in the first layer and coat with mayonnaise. Then comes shredded pork, grated carrots, mayonnaise, grated cheese, mayonnaise and grated beets.

Step-by-step instructions for the Chicken Salad dish:

This holiday salad is prepared quite simply and quickly. First you need to put the chicken meat to boil, I use chicken breast, the meat in this part of the chicken is juicy and tender. But, nevertheless, remember that when cooking chicken meat, you need to salt it at the very end of cooking, that is, 5 minutes before cooking, so the meat will turn out tender and soft.

Chicken eggs and beets also need to be boiled. I cook both eggs and beets in the microwave.

Boiled chicken meat should be cooled in cold water and cut into small pieces.

Peel the boiled eggs and grate them on a fine grater.

Also peel the boiled beets and grate them on a medium grater.

The cheese should be grated on a fine grater.

Everything is ready for the chicken salad. Now you can mix all the ingredients, season them with mayonnaise, add salt and serve. However, since we are preparing for the holiday, I suggest a different way to serve the salad. All the ingredients for the salad should be laid out in layers in the form of a small portioned ring. This serving option will not only surprise your guests, but will also decorate the festive table.

In order to lay out the salad in the form of a ring, you will need a portion form. I use a plastic mold. It can be cut from a regular plastic bottle of the size you need.

So let's get started.

You need to take a flat plate and place the portion form in the center.

Now you need to put the salad in the form in layers. Each layer of salad should be soaked in mayonnaise. And remember to press down the ingredients well with a spoon, this will make your salad strong and stable after you remove the mold.

The first layer is chicken.

Next is a layer of eggs.

Then you need to put a layer of beets. DO NOT forget to salt the ingredients if necessary.

The final layer is cheese.

Now you need to carefully remove the portion form. Chicken salad is ready.

All that remains is to decorate the salad and you can serve it to the table. I suggest decorating the holiday salad with pomegranate seeds and herbs.

The chicken salad turns out very tender. All ingredients combine perfectly and complement each other.

Bon appetit.

The dish “Chicken Salad” was prepared by Irina Sazonova

Salad with beets and turkey

The original dressing with cream cheese works wonders.

You will need:
150 g turkey, 1 beetroot, 30 g walnuts, 1 clove garlic, green onions, 1.5 tbsp.
sour cream, 0.5 tbsp. curd cheese, 0.5 tsp. mustard, spices. Preparation:

Boil the turkey and beets and cut them into small cubes. Add chopped green onions, chopped nuts and crushed garlic. Season the salad with sour cream, curd cheese, mustard and spices.

What other salads with chicken and beets can you make at home?

Alternatively, you can put raw beets in a bowl rather than boiled ones. It’s just better to marinate it for a short time first - it will be tastier.

It turns out very tasty if you add walnuts to the chicken - beets go wonderfully with them, and this dish turns out to be a success.

Only in this case it is better to limit yourself to just meat, beetroot, mayonnaise, nuts and seasonings - we don’t add anything else to the appetizer. Although garlic will also work well here.

Of course, it’s not difficult to make a masterpiece using the traditional “Garnet Bracelet” recipe, which you can find below:

• Classic Pomegranate Bracelet Salad
• Pomegranate bracelet salad with smoked chicken

As you can see, a salad with beets and chicken can really be different every time - dietary, hearty, simple, flaky and even chic - so that guests will gasp when they see this dish on the festive table!

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Salad with beets and liver

Any liver will do, but the salad will be more tender with chicken.

You will need:
400 g of liver, 3 beets, 3 eggs, 2 onions, 3 pickles, 2 carrots, mayonnaise.
Preparation:

Fry the liver with onions and grind in a meat grinder. Boil beets, carrots and eggs and grate everything separately on a coarse grater. Cut the cucumbers into thin slices. Layer layers of liver, beets, carrots, cucumbers and eggs, coating each with mayonnaise.

Birthday salads: 20 simple and delicious recipes

Recipe

1. Wash several small beets thoroughly, dry them, and then boil them for an hour and a half until fully cooked. Remove the finished beets from the water, cool and cut into small cubes. By the way, for this salad it is necessary to choose a sweet variety of beets, since this will dilute the flavor palette of the finished dish.
2. Peel several small heads of white onions, cut into cubes the size of beets, then marinate in a mixture of boiled water, vinegar and sugar for 20 minutes, after which the marinade must be drained, and the onion itself should be drained in a colander or sieve, rinsed under cold water. running water and dry.
3. Rinse the chicken breast fillet thoroughly, dry it, and then boil it in lightly salted boiling water until fully cooked. In addition, during cooking, you can add a few bay leaves and a couple of black peppercorns to the broth. Cool the finished chicken and cut into small cubes, or disassemble into small pieces with your hands along the fibers of the meat. Wash several large potato tubers thoroughly and boil in their skins until fully cooked, then cool, peel, cut into small cubes and pour in the broth left over from cooking the chicken for 10-15 minutes.
4. A couple of fresh carrots used in the salad must be thoroughly washed and boiled in lightly salted water, then cooled and cut into cubes proportional to the rest of the ingredients. Place the pickled or pickled cucumbers from the jar in a colander and wait until all the liquid has drained, then cut the cucumbers into small cubes commensurate with the rest of the salad ingredients.
5. Place the prepared ingredients of the dish in a deep bowl in layers, following a certain sequence. The first layer is boiled beets, after which it is necessary to apply a layer of “Delicacy” mayonnaise. The second layer is boiled carrots and a mayonnaise layer. The third is potatoes soaked in broth, again mayonnaise and the fourth is pickled onions and chicken meat, a layer of mayonnaise. The last layer is the remaining beets, after which the salad must be left in the refrigerator for 2-3 hours.
6. Before serving, the formed puff salad must be placed on a flat plate, turning the bowl with the finished dish over so that it retains its shape. Decorate the top of the salad with a mayonnaise mesh and fresh dill and parsley. A tasty, healthy, nutritious, simple and unpretentious puff salad with beets and chicken is ready! Bon appetit everyone!

Salad with beets and shrimp

A very original and fresh salad recipe with lots of greens.

You will need:
120 g of shrimp, 170 g of beets, 1 bunch of arugula, 1 bunch of parsley, 75 g of zucchini, half a bunch of dill, 0.5 cups of barley, olive oil and mustard.
Preparation:

Cut the zucchini into ribbons and place in a bowl with the greens. Add boiled shrimp, boiled cereal and pieces of baked beets. Season the salad with olive oil, mustard and spices to taste.

With corn

In a salad with beets, you can use not only canned corn, but also fresh. It will take a little more time to cook, but it will be worth it.

What you will need:

• 200 grams of chicken fillet;
• 1 beet;
• 50 ml homemade mayonnaise;
• 1 sweet pepper;
• 90 grams of corn.

Assembling the salad:

1. Wash the chicken meat, cut off the fatty threads and films, then boil in water with spices.
2. Allow the fillets to cool in the broth and then cut into cubes.
3. Open the can of corn and separate the kernels from the liquid.
4. Wash the beets, peel them and cut into cubes.
5. Fry the root vegetable in a frying pan with added oil.
6. Place the finished beet pieces on a dry napkin to absorb excess fat.
7. Mix chicken, corn, beets.
8. Add mayonnaise and spices to taste.
9. Stir and the salad is ready to serve. But it will be tastier if you give it at least half an hour to rest.

Tip: We used homemade mayonnaise for our salad. For it you will need a very small list of ingredients: vegetable oil, mustard, sugar, eggs or just yolks, lemon juice or vinegar and a little salt. Whisk the ingredients together, but you need to start without oil. When all the ingredients are combined into a single consistency, you can gradually begin to pour in the oil so that the mayonnaise reaches the required thickness.

and smoked chicken – it’s always tasty and quite nutritious. Each of the options is delicious and unforgettable. Try all five recipes, you will be pleasantly surprised.

Salad with beets and pomegranate

A delicious appetizer for the holiday table.

You will need:
2 beets, lettuce leaves, 0.5 cups of pomegranate seeds, 2 cloves of garlic, 4 tbsp.
chopped walnuts, 3 tbsp. olive oil, 1 tbsp. Dijon mustard. Preparation:

Cut the beets into cubes and fry them over intense heat, then add a little water and simmer for another 15 minutes with your favorite spices. Place it on the salad, sprinkle with pomegranate seeds and nuts and season with the remaining oil, mustard and garlic.

With smoked chicken and boiled vegetables

If you want to change the taste of the snack and make it savory, you can use smoked chicken.

Composition of ingredients

Compound:

• chicken breast (smoked) – 400 g;
• mayonnaise – 80 ml;
• hard cheese – 150 ml;
• chicken eggs – 5 pcs.;
• beets, carrots – 3 pcs.;
• garlic – 2 cloves;
• salt and black pepper - to taste.

Calorie content

What can be added and changed in the composition

You can add ground walnuts to this mixture between layers or as a decoration.

Step-by-step cooking process

Detailed cooking guide:

1. First of all, you need to prepare the products. Rinse the vegetable mixture well under the tap, and then immerse it in a pan of water and boil until fully cooked.
2. Separately, boil hard-boiled chicken eggs.

3. Cool and clean all prepared products.
4. Peel the garlic, pass it through a press and combine with mayonnaise, black pepper and salt. Lubricate each product placed on a plate with the resulting sauce.
5. Place the smoked chicken, cut into cubes or strips, first onto a large platter.
6. Distribute chopped chicken eggs on top, and grate hard cheese on them, which is better to keep in the freezer for a while.
7. It's time for the vegetables, which you can either grate directly onto the dish or separate into different cups first. The carrots should appear first on the dish, then the beets.

Level the last layer, grease with the rest of the mayonnaise and place the plate in the refrigerator for 3 hours.

Decoration and serving rules

When the appetizer is infused, you can serve it on the table, not forgetting to wipe the edges of the dish, which often contain pieces of food.

Salad with beets and prunes

You can add other dry fruits and berries to taste.

You will need:
2 beets, 30 g prunes, 30 g raisins, 40 g nuts, mayonnaise.
Preparation:

Grate boiled or baked beets on a coarse grater. Soak the raisins and prunes for 10 minutes, and then cut the prunes into strips. Add chopped roasted nuts and season the salad with mayonnaise.

Salad with beets, tangerines and apples

The most interesting and healthy winter salad recipe!

You will need:
100 g of lettuce, 2 beets, 2 tangerines, 2 apples, 1 tbsp.
lemon juice, 2 tbsp. olive oil, spices. Preparation:

Roast the beets and cut into small cubes. Also chop the peeled apples and tangerines. Mix everything with the salad, season and drizzle with olive oil and lemon juice.

Salad with beets and oranges

Goat cheese would fit perfectly here, but you can use suluguni or mozzarella.

You will need:
2 beets, 1 orange, 50 g lettuce, 100 g cheese, 1 tsp.
honey, 1 tsp. grainy mustard, 1 tsp. balsamic, 2 tbsp. olive oil. Preparation:

Boil the beets and cut into slices. In approximately the same way, chop the peeled orange and place everything on lettuce leaves. Place the cheese on top and season the salad with the remaining ingredients.

New Year's salads: 15 very tasty and simple recipes

Salad with beets and red cabbage

Interesting combination of common ingredients!

You will need:
3 beets, 300 g red cabbage, 3 carrots, 400 g canned beans, 0.5 cups of nuts, dried apricots, a bunch of cilantro, 1 orange, 2 tbsp.
olive oil, hot pepper. Preparation:

Chop the cabbage and carrots, thinly slice the boiled beets and add chopped nuts and dried apricots. Add beans and chopped cilantro to the salad and season with olive oil, orange juice and pepper.

Chicken salad with beets

Thanks to the potatoes, the beetroot salad will be hearty, rich and very tasty. In addition, the salad will contain fresh vegetables, crispy cabbage, sweet corn and juicy chicken.

What you will need:

• 200 grams of chicken fillet;
• 1 beet;
• 40 ml olive oil;
• 1 potato tuber;
• 1 onion;
• 90 grams of corn;
• 50 grams of canned peas;
• 3 cabbage leaves;
• Green onions.

Beetroot and chicken breast salad:

1. Peel the beets, wash the root vegetable and grate it on a grater of any size.
2. Wash and trim the chicken fillet using a sharp knife. Cut off films and fatty threads.
3. Next, boil the meat in water with spices, cool in the broth, and then cut into strips.
4. Peel the potatoes and grate them.
5. Rinse the potato straws, drain the water and dry the mass with napkins or a dry towel.
6. Next, heat the oil in a frying pan and add the grated root vegetable.
7. Fry until golden brown and then place on napkins to absorb excess oil.
8. Rinse and chop cabbage leaves.
9. Open the corn and peas and separate the kernels from the liquid.
10. Rinse the onion feathers and chop them.
11. Combine beets, meat, potatoes, cabbage.
12. Add salt and season with olive oil.
13. Top with corn, peas and green onions.

Tip: Instead of cabbage, you can use romaine lettuce, iceberg lettuce, and even lettuce.

Salad with beets and rice

A very simple but quite original salad.

You will need:
1 beet, 2 peppers, 0.5 cups of rice, a bunch of cilantro, 4 tbsp.
yogurt. Preparation:

Boil the rice and beets, chop the cilantro and cut the beets and pepper into strips. Mix the rice with herbs and yogurt, lay it out as the bottom layer and layer the vegetables on top.

Salad with beets and sauerkraut

Despite all the banality, it turns out tasty and bright.

You will need:
3 beets, 500 g sauerkraut, 1 onion, 2 carrots.
Preparation:

Boil the beets and grate them with carrots on a coarse grater. Finely chop the onion, add cabbage, mix everything well and season with any favorite oil.

Hot beetroot soup with chicken

Housewives often prepare Lenten beetroot soup. It is especially good and appropriate during periods of strict fasting. However, on other days of the calendar, still treat yourself to a portion of the hot first course.

After all, this is the only way you will appreciate how tasty real beetroot can be. You will probably like this classic hot chicken recipe, and you will return to making it again and again.

Prepare:

• ½ small chicken carcass;
• 1-2 carrots;
• 1 onion;
• 2 beets;
• 4-5 tomatoes;
• 2 tsp. salt;
• 100 g butter;
• Fresh sour cream and herbs for serving.

Hot beetroot soup with chicken

Preparation:

1. Peel the vegetables and wash them. Chop each fruit separately into strips.
2. Cut the chicken into portions. Place in a saucepan, fill with water. Bring to a boil over low heat, skimming off scale as it forms.
3. The recipe for hot beetroot soup with chicken has one feature: the vegetables for it are pre-processed separately.
4. Place two frying pans or two saucepans on the fire. Add equal amounts of butter to each.
5. When the butter has melted, place the beets in one bowl and the onions and carrots in the second. Sprinkle the beets a little with vinegar or lemon juice (acid). The reaction with the acid will help keep the color rich. To neutralize the sour taste a little, you can add a pinch of sugar. Simmer the vegetables until tender, about 15 minutes, stirring occasionally.
6. As for potatoes, the author of the cookbook “Russian Cuisine: Customs and Traditions” Kovalev V.M. recommends adding about 2-3 medium tubers to the peasant version of this soup for greater satiety. Although the traditional version does not use this root vegetable. If you nevertheless decide to follow the recommendation and prepare a more satisfying and nutritious option, cut the peeled potato tubers into slices and dip them in chicken broth 10 minutes before adding the beets.
7. Scald the tomatoes with boiling water and remove the skin.
8. Finely chop the tomatoes and add them to the onion and carrot sauté. Simmer for 5 minutes, turn off.
9. After 30-40 minutes from boiling the chicken, 10-15 minutes from adding the potatoes, place the stewed onions and carrots in the beetroot pot, then the stewed beets.
10. Add salt, cover the pan and cook the dish over moderate heat for about 5 minutes.
11. Adjust the taste with salt (sugar, ground pepper), turn off the heat.
12. Serve a portion of beetroot soup with sour cream and chopped fresh herbs.

Salad with beets and red fish

In general, any fish will do, but with red the salad turns out more elegant.

You will need:
1 beet, 200 g red fish, 2 potatoes, 4 tbsp.
peas, 1 onion, 3 tbsp. mayonnaise, 1 apple. Preparation:

Boil the beets and potatoes and cut all the ingredients into cubes. First pour boiling water over the onion and then add it to the salad. Add peas there and season with mayonnaise.

With prunes

Prunes added to the General salad add some zest that many will like. In addition, it will add useful substances to the composition.

Composition of ingredients

Ingredients:

• chicken eggs – 4 pcs.;
• chicken breast – 400 g;
• walnuts (shelled) – 200 g;
• carrots – 3 pcs.;
• prunes – 200 g;
• beets – 2 pcs.;
• cheese – 200 g;
• garlic – 3 cloves;
• mayonnaise – 150 ml;
• salt - to taste.

Calorie content

Step-by-step cooking process

Step-by-step instruction:

1. Boil water in an enamel saucepan, add salt and boil the chicken breast in this mixture for 30 minutes, and then cool.
2. Wash beets and carrots, dry, wrap in foil and bake for 40 minutes. at 180°C, then cool and peel.
3. Chicken eggs need to be hard-boiled for at least 10 minutes.
4. Wash the prunes with running water, pour boiling water over them and let sit for 15 minutes, drain the liquid.
5. Sort out the walnuts, put them in a bag and crush them with a rolling pin.
6. Peel the garlic, press and mix with salt and mayonnaise.

7. Place a large pastry ring on the dish, first distribute the chopped meat inside it, and then cover it with a mesh of mayonnaise.
8. Grate hard cheese on top of the chicken and spread with sauce (repeat on each layer).
9. It's time for chopped chicken eggs, on which grated carrots.
10. Blot the prunes a little with napkins, cut into thin strips and spread in the next layer.
11. Sprinkle it with nuts, and then coarsely grate the baked beets.

All that remains is to drop it up and carefully remove the pastry ring.

Decoration and serving rules

Before serving, let the salad sit in a cool place for at least 2 hours so that all layers are soaked, and only then place it at the head of the table.

Salad with beets, kiwi and feta

When you want something lighter, take this recipe!

You will need:
1 beet, 1 orange, 1 kiwi, half a pepper, 100 g feta, 2 tbsp.
olive oil and soy sauce. Preparation:

Boil the beets, peel the membranes from the orange and coarsely chop all the ingredients. Lastly, add the feta cubes and season the salad with oil and soy sauce.

Vegetable salads: 20 great recipes for every taste

Cold beetroot

In the second half of the 19th century, the concept of “beetroot soup” began to be used in everyday life, which meant the name of a cold first course cooked with beetroot broth. It was prepared simply: the beets were peeled, boiled in water, then the root vegetable was cooled, chopped and returned to the broth for infusion, with which it was served. Sometimes kvass was added if the summer seemed hot. We suggest preparing beetroot soup as close to authentic as possible. The classic recipe with chicken will be extremely good with young root vegetables.

Prepare:

• ½ small chicken carcass;
• 200 g beets with tops;
• 60 g carrots;
• 100 g fresh cucumbers;
• 40 g green onions;
• 2 eggs;
• 80 g sour cream;
• 5 g sugar;
• 5 ml vinegar 3%;
• Greens to taste.

Salad with beets and cottage cheese

When cut, it resembles a red velvet cake.

You will need:
150 g of cottage cheese, 3 beets, 30 g of dill, 3 cloves of garlic, 3 tbsp.
sour cream. Preparation:

Boil the beets and grate them on a coarse grater. Beat the cottage cheese in a blender with herbs, garlic, sour cream and spices to taste. Place the salad in a mold in several layers, compact it well and leave it in the refrigerator for an hour.

Options for light snacks from beets and chicken fillet

On days when you have to go on a diet, you want to enjoy simple, healthy and satisfying dishes in order to get rid of the feeling of hunger for a long time!

But you are mistaken if you think that beets and poultry fillets can ruin your figure. No, of course, if you coat a dish with mayonnaise or use smoked chicken, then there will be little left of the benefits... But you can always approach cooking from a different angle!

• To please your appetite with a full-fledged treat, simply boil the chicken breast meat first in salted water, then let it cool a little and chop it into pieces.
• Boil the beets in a saucepan separately, then cool and grate on a medium or coarse grater.
• Add some pickled cucumbers to the dish to improve its taste - just cut the gherkins into circles.
• Stir the salad, add a spoonful of low-fat sour cream, salt to taste and a little pepper.

You can make low-calorie recipes with other ingredients you love, as long as they are not too nutritious.

You can also arrange the snack in layers to please not only your stomach, but also enjoy the appearance of the treat... This is what we will do below!

Salad with beets and eggplants

To further reveal the taste, you can add nuts and Georgian spices to the salad.

You will need:
1 beet, 2 eggplant, 2 cloves of garlic, 3 tbsp.
olive oil, cilantro. Preparation:

Cut the eggplants into semicircles and fry in olive oil. Boil or bake beets and cut into medium-sized cubes. Add chopped cilantro with garlic and drizzle the remaining oil over the salad.

Chicken stew with beets, recipe with step-by-step photos

Ragu is always an improvisation. It consists of chopped vegetables, sometimes with meat, poultry or fish, stewed in their own juice or in some sauce. Your Zest invites you, dear friends, to prepare today an appetizing-looking, amazing-tasting vegetable stew of chicken with beets.
In general, the products used for a dish can be very different. Each housewife decides for herself what will be included in the recipe, depending on her wishes and the availability of ingredients in the refrigerator. In this recipe we will stew chicken with beets in tomato sauce and white wine. The dish is prepared quite quickly and very simply, but it turns out so tasty that it deserves to take a place on the holiday table. Well, and, of course, the dish will be an excellent addition to the main diet and will allow you to deliciously feed your family.

The combinations of components presented in this recipe for stew with meat create a special taste: unique and incomparable to any other dish. Thanks to beets, chicken stew becomes more healing. The root vegetable contains a large percentage of iodine and iron, is saturated with antioxidants and B vitamins. It also contains rare vitamin U, which has an anti-allergic effect and normalizes the functioning of the digestive system and stomach. To stew chicken vegetable stew, use tomato sauce and dry white wine.

The combination of such components gives the dish a piquantness and a refined aftertaste. It is also important to pre-fry the products so that when stewing they retain their shape, do not fall apart and do not turn into an incomprehensible mass. And in fairness, I note that you can experiment with this second dish, supplementing it with your favorite products. For example, carrots, champignons, sweet peppers will fit here... The taste definitely won’t get any worse.

Ingredients:

• Chicken drumsticks – 2 pieces
• Beets – 2 small pieces or 1 large
• Onions – 1 piece
• Garlic – 2 cloves
• Tomato paste – 1 tablespoon
• Dry white wine – 200 ml
• Bay leaf – 2 pieces
• Allspice – 3 pieces
• Vegetable oil - for frying
• Peppercorns – 3 pieces
• Salt and pepper - to taste

Note: Any other part of the chicken will work in place of the chicken drumsticks in this recipe except the wings as they have too little meat. An excellent solution would be to use chicken breast, which, thanks to frying and subsequent stewing in spices and tomato sauce, will become soft and tender.

How to cook:

1. To prepare chicken and beetroot stew we will need: chicken, beets, onions, garlic, tomato paste, white wine, spices and oil for frying.

2. Wash the chicken, dry it with a paper towel and cut into medium pieces.

3. Peel the beets, onions and garlic, rinse and cut into neat, even strips. In stews, the first rule is to ensure that all vegetables are cut equally.

If you don’t like straws, then choose another cut: cubes, bars. The main thing is that all vegetables are the same shape.

4. Place the frying pan on the stove, pour in vegetable oil and heat. Add the chicken pieces and turn the heat up high.

In high heat, the chicken will quickly become covered with a golden brown crust, which will retain all the juiciness in the meat.

5. Then add the prepared vegetables to the bird and turn the temperature up to medium.

6. Stir the ingredients and fry them for about 7-10 minutes.

7. Add tomato paste and all the spices to the pan, season to taste with salt and pour in the wine.

8. Bring the products to a boil and reduce the temperature to low. Close them with a lid and simmer for 45 minutes. You can also cook the dish in the oven at a temperature of 180 degrees for about half an hour.

9. Serve the finished juicy and light stew on its own or as an addition to boiled rice, spaghetti or mashed potatoes. Sprinkle it with fresh herbs if desired.

Bon appetit!

For those who like a larger variety of vegetables in the company of chicken, I suggest watching the video - a recipe for making vegetable stew with chicken.

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Salad with beets and corn

A real riot of colors on your table.

You will need:
1 beet, 1 carrot, 1 glass of corn, lettuce and greens, 1 tbsp each.
olive oil, lemon juice and soy sauce. Preparation:

Boil the beets and cut them into thin strips with fresh carrots. Add corn and herbs to taste, season the salad and add oil, soy sauce and lemon juice.

Salad with beets and lentils

This salad is suitable even for a hearty family dinner.

You will need:
2 beets, 150 g lentils, 100 g feta, 1 tbsp.
apple cider vinegar, 5 tbsp. olive oil, 2 red onions, 1 tbsp. sugar and honey, 1 tbsp. curry, 2 tomatoes. Preparation:

Boil lentils with curry in advance and bake beets coated with honey and sugar. Fry coarsely chopped onions with tomatoes in olive oil and add spices. Cut the beets into large pieces, place everything on a plate and sprinkle with vinegar.

Salad with beets and radishes

You're probably seeing this recipe for the first time, and it's good!

You will need:
3 beets, 2 radishes, 2 green onions, half an onion, 4 tbsp.
soy sauce, spices. Preparation:

Bake and finely chop the beets and chop the radishes in the same way. Mix them, add green and regular onions and season the salad with soy sauce and spices.

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Classic recipe

The “General” salad with beets and chicken in this version is the most popular.

It doesn’t require much expense, but guests will be delighted with its taste.

Composition of ingredients

Product set:

• chicken meat – 300 g;
• carrots – 2 pcs.;
• beets – 2 pcs.;
• garlic – 3 cloves;
• eggs – 4 pcs.;
• onion – 1 head;
• cheese – 150 g;
• green onions – 1/2 bunch;
• mayonnaise – 100 ml;
• salt - to taste.

Calorie content

What can be added and changed in the composition

Instead of boiled chicken breast, you can add a smoked product to the salad, replace chicken eggs with potatoes.

Step-by-step cooking process

Step-by-step preparation:

1. Rinse the meat fillet and place it in boiling water, immediately add salt. Cook for 30 minutes. until fully cooked and cool.

2. Wash beets and carrots thoroughly, dry with kitchen napkins, and bake 1 piece at a time. in foil. Bake in the oven at 180°C for 40 minutes, then unwrap, cool and peel.
3. Pour cold water over chicken eggs and boil hard.
4. Remove the top layer from the onion, chop into thin half rings and pour for 10 minutes. boiling water to get rid of bitterness.
5. Place a dish on the table on which to place a springform pan. The first layer in the salad will be chopped chicken fillet mixed with onions and a small amount of mayonnaise.
6. Now peel the garlic, put it through a press and mix with mayonnaise, a little salt and black pepper.
7. The next layer in the dish will be chopped green onions, which will be covered with grated cheese. Make a mesh of the prepared sauce now and repeat it after laying out each subsequent product.
8. Grate the chicken eggs either directly onto a dish, or first into a cup, and then lay out in an even layer.

9. Grind carrots, a layer of sauce, and boiled beets in the same way.
10. Level everything, coat with the rest of the mayonnaise.

Decoration and serving rules

Before serving, the salad must be left in a cool place for at least 2 hours to soak, and then carefully remove the form, wipe the edges of the dish and place on the table.