Beets are beloved by us and many other peoples, a juicy and red root vegetable. From it we cook the most amazing soup - borscht. And this is already a great achievement. But other dishes remain consistently popular. Boiled beet salad has remained a convenient, inexpensive and tasty dish for many years, both for a holiday in the form of a herring under a fur coat, and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to the beets. Lots of great ideas for delicious salads with beets. And everyone can be as useful as they are tasty.
After all, beets contain many vitamins, minerals and nutrients. Those who often eat beets in any form will get sick less and cope with viruses easier. Beetroot cleanses the body of toxins and heals the digestive system. It’s a long list. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not at all necessary to eat it alone without other products. Let's use our imagination and prepare a delicious boiled beet salad using the following recipes.
Boiled beet salad with garlic, prunes and walnuts
A very simple but surprisingly tasty beet salad. Combinations with garlic are always beneficial for beets. It’s delicious and hard to argue with, and notes of sweet prunes and the bitterness of walnuts only complement the bouquet. This salad is prepared quite quickly; the only thing you need to do in advance is to cook the beets. But since we are planning salads made from boiled beets, we will consider this point completed.
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You will need:
- beets - 2 medium pieces,
- walnuts - 100 g,
- prunes - 70 grams,
- garlic - 2-3 cloves,
- mayonnaise - 3-4 tablespoons,
- salt and pepper to taste.
Preparation:
1. Grate the boiled beets on a coarse grater.
2. Soak the prunes in warm water to soften them. After this, cut it into small pieces, but not too small so that it is not lost in taste.
3. Grind the walnuts in a blender into small pieces. You can do this manually in different ways. For example, put it in a bag and roll it over it with a rolling pin until the nuts break into crumbs. You can crush it in parts in a mortar. The main thing is not to turn the nuts into powder; it’s delicious when you get the pieces.
4. Add mayonnaise and add salt to taste. If you want it spicier, add a little pepper, but keep in mind that garlic will also add spiciness. Grate the garlic on a fine grater or squeeze through a special press.
5. Mix all ingredients in a bowl. Now, if desired, you can put the salad in a beautiful bowl or shape it using a ring. Decorate the salad with drops of mayonnaise, pieces of nuts or herbs. It will turn out both beautiful and tasty.
A delicious salad of boiled beets with garlic and prunes is ready. Bon appetit!
Classic beet salad
Products:
One medium-sized beet - about 200 g; 2 pieces of dried prunes; 1 clove of garlic for those who like it spicier, or half for adherents of classic taste; 2 full tablespoons of sour cream 20 percent fat; a pinch (5 g) of sea salt; 1 tbsp. lemon juice; a little chopped parsley or cilantro; seasonings, crushed black pepper, red hot pepper and ground coriander are best.
Preparation:
Preparing the salad itself takes no more than 20 minutes. The main time - from 45 minutes to an hour and a half - is spent on heat treatment of the main ingredient. The salad, if seasoned with sour cream and not mayonnaise, is very dietary: one hundred grams contains about 70 kcal, which is 15% of the daily energy requirement. The root vegetable is washed well, but the skin is not removed, and the tail does not need to be cut off. Next, the prepared beets are placed in boiling water and cooked at a gentle simmer for 45 minutes. The salad will be tastier if you wrap the clean vegetable in foil and bake for 1 hour 30 minutes at 180 degrees in the oven. The finished beets are cleaned and cooled. While the main product is cooling, the prunes are poured with boiling water and steamed for about 20 minutes. The cooled root vegetable is crushed on a medium or fine grater. Add crushed garlic to the grated beets. Sour cream is mixed with salt and lemon juice. Prunes are squeezed out of water and chopped. Combine beets and prunes, pour in sour cream sauce, add seasonings and mix. Sprinkle the finished salad with parsley and leave in the refrigerator for 15 minutes before serving.
Beet salad with fried onions and walnuts
Another simple and delicious beet salad. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying it and introducing it into your daily menu as a vitamin-rich and satisfying salad. In the lean version, the salad is prepared without mayonnaise, which makes it very dietary and light.
You will need:
- beets - 1 large,
- onions - 2 pcs,
- garlic - 1-2 cloves,
- walnuts - 50 g,
- salt and pepper to taste.
Preparation:
A salad is prepared from boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.
The onion must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate it on a fine grater. Place it on the beets. Place the still warm fried onion on top and leave it like that for a few minutes.
Grind the walnuts in a blender or crush them with a rolling pin. Mix all ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.
A delicious and simple salad with beets is ready.
Beetroot salad with nuts
Ingredients:
beets - 500 grams; pineapple, canned in rings - 3 rings; walnuts - 30 grams; mayonnaise - 1 tablespoon; ground black pepper - to taste; salt - to taste.
Preparation:
Small red sweet beets need to be washed well and wrapped in foil. Place the vegetables in the preheated oven for an hour and a half until done. Advice. You can also cook red beets in a saucepan with hot water. When you cook beets for salads, you need to make sure that they have tails. They do not need to be broken off - otherwise the juice will flow into the water. To prepare salads, you need to choose red beets: not pockmarked - and, preferably, sweet. Cool the boiled beets and chop them using a fine-hole grater or blender. You should get beet puree. We also chop several pucks of pickled pineapples into very small cubes using a knife. Walnuts need to be dried in the oven, chopped with a knife or crushed in a blender. Advice. If you want to feel the solid structure of the nuts in the salad, then you can chop them using a rolling pin. To do this, put the nuts in a plastic bag and roll them over them several times with a rolling pin. Now we mix all the ingredients of our lean beet salad: beet puree, pineapples, nuts and grease with mayonnaise. You can also use sour cream as a dressing. Season the salad with salt and pepper if desired. And mix everything thoroughly. Place the prepared beetroot salad with nuts into portioned salad bowls. This appetizer should be served well chilled.
Beetroot, bean and pickled cucumber salad
The combination of beets and pickles may remind some of a vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it simpler and buy canned beans at the store. Pickled cucumbers will be an addition.
You will need:
- beets - 300 gr,
- canned red beans - 1 can,
- pickled cucumbers - 2 pcs.
- garlic - 2 cloves,
- olive oil - 1 tablespoon,
- lemon juice - 1 tablespoon,
- greens for serving,
- salt and pepper to taste.
Preparation:
1. Drain beans. You can rinse it a little with drinking water so that it gets rid of the remaining thick broth and shines.
2. Cut the pickled cucumbers into small cubes.
3. It is best to cut the beets into cubes too. Although you can grate it if you wish, it’s up to your taste.
4. Add grated garlic to the vegetables.
5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although it will still be just as tasty.
Sprinkle the finished salad with fresh green onions. Serve for a holiday or everyday dinner. Great if you are fasting.
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Beetroot salad for the winter
For a serving of 8-10 jars you will need:
boiled beets - 3 kg sweet pepper of any color - 1 kg onions - 3 large pieces vegetable oil - 250 g vinegar 9% - 250 g sugar - 250 g salt - 2 tbsp.
How to cook:
You can boil the beets the night before so you don’t have to wait long, wasting time, until they cool down. When the vegetables have cooled, peel them and grate them on a coarse grater. You can, in principle, cut it into cubes, but there will be more fuss. However, before you deal with the beets, prepare the rest: Cut the pepper into small half rings or cubes, and finely chop the onion. Pour vegetable oil into the pan, immediately add sugar, salt (the entire amount), pour in vinegar. Place the onions and peppers in there and simmer for 10-15 minutes. Next, when the vegetables are stewed, add the grated beets. simmer for another 10 minutes (maybe a little longer) and place in prepared sterile jars. We twist, roll up and place our workpieces in a warm place for smooth cooling. That's all! It is hardly possible to find a preparation simpler and faster, and yet the taste is unique.
Delicious boiled beet salad with egg and melted cheese
We continue to look at delicious beet salads. The basis, as already indicated, is boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out very tender with a creamy flavor. It can easily be placed on a festive table for guests.
You will need:
- beets - 1 large,
- eggs - 3 pcs,
- processed cheese - 1 piece,
- garlic - 2-3 cloves,
- mayonnaise,
- salt and pepper to taste.
Preparation:
This salad, like many other beet salads, can be prepared in literally minutes. The only preparatory steps are boiling the beets until tender and hard-boiled eggs.
Next, peel the beets and grate them on a coarse grater. Grate the cheese on a coarse grater as well. To make it easier to rub and prevent it from crumbling, you can put it in the freezer for a short time, it will become a little harder.
Peel the eggs and grate them on a coarse grater. Grate the garlic finely.
Now mix all the ingredients in a convenient bowl, season with mayonnaise. Lightly salt and pepper.
Serve a delicious boiled beet salad, garnished with slices of boiled egg and herbs.
Preparation
It's not just beets with garlic and mayonnaise, it's much better and tastier!
Boil the beets. We also boil hard-boiled eggs.
Grate beets, eggs and cheese on a coarse grater. Grind the walnuts in a mortar. Chop the greens and pass the garlic through a press.
Combine the salad ingredients, add salt and mayonnaise with sour cream and canned green peas. Mix everything and place beautifully in a salad bowl, garnished with herbs.
Delicious beet salad is ready.
BEET BEET BENEFITS. Do you know that you must eat beets at least once every 2 weeks? Borscht or salad, or pickled beets or herring under a fur coat - it doesn’t matter.
Firstly, beets do not lose any of their beneficial properties when cooked or even pickled. It is useful for hematopoiesis, therefore, to all donors, to all who have undergone operations and to EVERYONE!! women during and after “critical days” need to eat it. Beets also help with obesity and liver diseases; they contain a record amount of IODINE for root vegetables!
Beets are a must for pregnant women. It also helps with chronic constipation, having a mild laxative effect.
However, you still shouldn’t eat beets every day. The downside is that it interferes with the absorption of calcium and you CANNOT use beets or their juice to treat urolithiasis. It is not safe.
Beet salad with carrots and cabbage
If you didn’t know, then I’ll tell you that mixing boiled beets with raw carrots and cabbage is not only possible, but necessary. The result is a light, vitamin-packed spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.
You will need:
- boiled beets - 2-3 pcs.
- cabbage - 300 g,
- carrots - 3-4 pcs,
- onion - 1 piece,
- garlic - 1-2 cloves,
- vegetable oil for dressing,
- salt to taste.
Preparation:
Of all the vegetables used in this salad, only beets need to be boiled. Cool it and peel it. After this, cut all the vegetables into approximately equal pieces.
If you have a Korean carrot grater, you can grate both beets and carrots on it. This will give the salad an original appearance.
It is best to chop the cabbage into very thin strips. If the cabbage is a little tough, then put it in a separate plate, sprinkle with salt and knead it a little with your hands. The cabbage will release juice and soften a little.
By the way, you can also use sauerkraut in this salad.
Cut the onion into small pieces or strips and fry in a frying pan until golden brown. Squeeze the garlic through a press or grate it on a fine grater.
Before mixing all the products, place the beets in a bowl and season it with vegetable oil, stir. The oil will cover the beets with a thin film and prevent it from coloring all other vegetables. The salad will turn out beautiful and contrasting.
Now you can add all the other ingredients and mix well. add salt and add oil if there is not enough.
Bon appetit!
Beet salad with garlic
Ingredients
- – small red apples of the sweetest variety (two pieces);
- – pomegranate seeds (340 g);
- – large juicy beets (one piece);
- – aromatic nut oil (28 ml);
- – large carrots (two pieces);
- – roasted shelled walnuts (58 g);
- – small salad onion (one piece);
- – fresh spicy herbs (32 g);
- – small peeled garlic cloves (five pieces);
- – freshly ground red pepper (half a teaspoon);
- – olive mayonnaise (23 g);
- – freshly ground white pepper (half a teaspoon);
- – flavored table salt (to taste).
Cooking process:
- Rinse the root vegetables thoroughly in plenty of water, then boil them until soft, then transfer the boiled carrots and beets to a dish, cool completely and peel.
- Cut the peeled beets and carrots into small cubes, place them in a salad bowl, then peel the onions and chop them very finely.
- Peel the apples, remove their seeds, then cut the juicy fruit pulp into small cubes and place in a bowl along with the chopped onion along with the rest of the chopped ingredients.
- Finely grate the garlic, rinse and shake all the greens, chop them, place these components in a salad bowl with the other ingredients, add juicy pomegranate seeds.
- Fry the nuts in advance, chop them and pour them into a container with vegetables and apples, add all the spices, as well as mayonnaise and salt, pour in the nut oil.
- Mix the beetroot salad with garlic and pomegranate seeds, put it in the refrigerator for eight hours, then serve on the New Year's table.
Delicious salad with boiled beets, cheese and walnuts
A beet salad doesn't necessarily have a lot of ingredients. Just 2-3 of the most delicious ones are enough and a simple culinary masterpiece is ready. The thing is that the beets themselves are tasty and only need to be supplemented. Cheese does this very well. This salad with cheese and nuts is wonderful both for holidays and on weekdays.
You will need:
- beets - 3 large,
- hard cheese - 80-100 g,
- walnuts - 50 g,
- garlic - 2 cloves,
- mayonnaise for dressing,
- salt and pepper to taste.
Preparation:
1. Grate the boiled beets on a coarse grater.
2. Grate your favorite type of hard cheese on a fine grater. Leave just a little to garnish the top of the salad.
3. Grind the nuts with a knife or in a blender. But don't grind them into dust, leave pieces that you can taste.
4. Mix all ingredients in a salad bowl. Squeeze the garlic in there. Add salt to taste and season with mayonnaise.
5. To give the salad a nice shape, you can place it in a small round bowl, then cover it with a flat dish and turn it over. The salad will remain on the plate in a rounded mound.
6. Make a beautiful cap of grated cheese on top of the salad, and place walnuts in a circle.
A delicious beet salad is ready. Call everyone to the table!
Ideal for dinner: beets will improve digestion and metabolism, and eggs…
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Everyone has their own recipes for losing weight. Some people carefully count calories, others don’t eat after six in the evening, try all sorts of diets and don’t leave the gym.
Most diets are based on strict restrictions or foods that are difficult to afford every day. Seafood and avocado are, of course, healthy, but what about the price?
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Since childhood, my parents taught me to eat salad with beets for dinner. Mom always said: “Beets for dinner—no nutritionist needed.” And I recently read that eating a beet salad instead of dinner is the easiest way to lose weight using the red root vegetable. It turns out mom was right...
Light beetroot and feta salad
If you are on a diet, Lent, or just love low-calorie and healthy food, beets are your best friend. In addition to taste, it has many beneficial properties. Which is not surprising, and beets taste great with feta cheese.
You will need:
- beets - 4 pcs.,
- feta cheese - 100 gr,
- parsley - a few sprigs,
- garlic - 1 clove,
- olive oil - 2 tablespoons,
- lemon juice - 3 tablespoons,
- salt and pepper to taste.
Preparation:
Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into approximately the same cubes.
Chop the parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice; it’s best to squeeze directly into the salad. Pour olive oil and mix everything well.
Add salt to your taste. But a healthy salad doesn’t need to be salted. Serve to the table. Light dietary beet salad is ready.
Beetroot salad with butter
Beetroot and bean appetizer - a simple, hearty dietary salad will appeal to everyone who counts calories. For salads, it is better to buy sweet varieties of beets, others will be watery, and the dishes will turn out bland.
Prepare by following these steps: peel the boiled beets and cut into small cubes. Place the beans (you can cook them yourself or buy a canned can) in a colander, removing excess liquid. Make the dressing: mix a teaspoon of mustard with vegetable oil, lemon juice (to taste), a dessert spoon of sugar (preferably cane sugar), and salt. Chop a bunch of green onions and dill and add to the vegetables. Season everything with dressing and cool. Our salad is ready!
Original salad of beets, pears and Adyghe cheese
Pear is not the first ingredient that comes to mind to add to a boiled beet salad. But nevertheless, not the last. No matter how original it may sound, the salad tastes very interesting. Quite sweetish, but pleasant. My advice for this recipe is not to use too juicy pears. A popular conference would be fine.
You will need:
- beets - 2-3 pieces,
- pear - 1 piece,
- Adyghe cheese - 100 g,
- garlic - 1-2 cloves,
- sour cream - 3-4 spoons,
- salt to taste.
Preparation:
1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.
2. If you used a carrot grater, then grate the pear on the same one. If it’s an ordinary pear, then it’s better to cut the pear. A regular pear grater releases too much juice. Don't forget to peel the skin of the pear.
3. Crumble the cheese into a bowl of salad with your hands. Adyghe cheese breaks into crumbs very easily. By the way, you can use other white cheeses with a mild taste instead: suluguni, mozzarella.
4. Squeeze one or two cloves of garlic into the salad. Decide for yourself how spicy you want it. The garlic balances out the sweetness of the pear.
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5. Lightly salt the salad and season it with sour cream.
6. Sprinkle chopped walnuts on top of the salad. If desired, nuts can be added directly to the salad. Choose according to your taste.
A tasty and light salad of boiled beets and pear is ready. Bon appetit!
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Salad “herring under a fur coat”
Ingredients:
- potatoes – 3 pcs.
- eggs – 2 pcs.
- carrots – 3 pcs.
- beets – 2 pcs.
- salt - to taste
- salted herring – 2 pcs.
- mayonnaise – 200 g
- apple – 2 pcs.
- onion in peel – 1 pc.
Preparation:
We clean the herring from bones and divide the resulting fillet into pieces. Wash the beets, potatoes and carrots thoroughly and boil them in their skins, then let them cool. Afterwards, peel and chop the onions. Hard-boil the egg and grate it on a fine grater. Grate the cooled vegetables on a coarse grater. The apple, which will add a special taste to the salad, should also be grated on a coarse grater.
Initially, a layer of potatoes is laid out on the dish, with herring and onions on top, then greased with mayonnaise on top. Next, lay out a layer of carrots, half the beets, and eggs. Lightly salt each layer and soak in mayonnaise. Place the remaining potatoes and apples in the last layer. Place a layer of beets on top again, the surface of which then needs to be leveled. The last layer is mayonnaise. Now you need to put the dish in the refrigerator and wait 2-3 hours for it to be ready.
Chopped green onions, which can be sprinkled on a layer of herring, will add piquancy and taste to the salad.
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.
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 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.
How to color with beets and onions
This is another fairly popular and simple coloring method that is available to everyone for home use. The algorithm is very simple:
- Take the eggs out of the refrigerator in advance and leave them on the kitchen counter for about an hour. Then wash the shells with soda.
- Fill the onion peel with water, bring to a boil, cover with a lid and leave on medium heat for an hour.
- Cool the husk broth to room temperature.
- Place eggs in it, boil for 15 minutes, let cool.
And then we paint it using any method described above, using beets. The color will be bright and rich. To make the shell shine, be sure to grease it with sunflower oil.
