How to cook beetroot salad. Beet salad with cabbage. Salad "Black rose".

Beets are a root crop familiar to our country, from which you can cook a lot of very healthy dishes, including salads.

In addition, a huge amount of useful substances present in beets are not destroyed even when cooking high temperatures.

The benefits of boiled beets for the body

This root crop is indicated for use:

- With chronic constipation;
- At various diseases liver;
- With obesity;
- With hypertension and atherosclerosis (due to the presence of magnesium in the vegetable);
- During pregnancy (folic acid is present in the root crop, which is necessary for the formation of a healthy nervous system baby);
- In diseases when there is not enough iodine in the body.

This root crop cleanses the body like no other product. Strengthening intestinal motility and control of metabolic processes is provided by organic acids, fiber and many elements, which are abundant in the biochemical composition of the vegetable.

Prepare wonderful beetroot salads and be healthy!

RECIPE OF RAW BEET SALAD WITH CARROTS AND NUTS

Products:

1 large raw carrots and beets, walnuts, garlic, frozen red and black currants, mayonnaise, salt.

How to cook a festive salad of raw beets:

Grate raw carrots and beets on a fine grater, chop the nuts, and defrost the berries. Pass the garlic through a press, combine with all the ingredients, season with mayonnaise, salt and mix.

You can add raisins, prunes, grated horseradish, fresh herbs to this salad (both all these products at once, and some of them separately). You can mix mayonnaise with horseradish grated on a fine grater and lemon juice - so the salad will turn out even tastier. A very interesting shade of taste is obtained from a salad if you add tarragon greens to it.

SALAD RECIPE WITH BEET AND CHEESE

Products:

3 medium raw beets and apples, 50 g of grated cheese, garlic, herbs, mayonnaise-sour cream sauce (mayonnaise + sour cream, mixed in the desired proportions).

How to cook a festive salad of beets and cheese:

Peel raw beets and apples, rub on a coarse grater. Combine grated products with garlic and cheese passed through a press, add sauce, mix.

The design of such a salad can be as in the photo: put the salad on a flat dish in the form of a square, sprinkle cheese on top, decorate the sides and bottom with sauce (for convenience, use pastry bag or a syringe), make roses by cutting boiled beets into long thin strips, decorate the salad with parsley and dill on top. Simple and very beautiful!
Salads with boiled beets, nevertheless, are more familiar to many than with raw ones. We offer several options for such salads.

SALAD RECIPE WITH BEET, HERRING AND AVOCADO

Products:

200g lightly salted herring, 1 onion each, small boiled beetroot, avocado, large tomato and boiled egg (you can have 2 eggs), dill, mayonnaise, lemon juice, ground pepper.

How to make a festive salad with beets and avocados:

Cut into medium-sized cubes everything except beets and eggs - rub them on a coarse grater. Spread the salad in layers: beets, herring, mayonnaise, avocados, onions, tomatoes, eggs, herring, beets, greens. Let the salad soak before serving.

You can arrange this salad in a different way: cut all the products into thin slices, fold them in layers, lubricating with a small amount of mayonnaise, and then cut into portions.

SALMON SALAD WITH BEET AND EGG RECIPE

Products:

3 boiled eggs, 1 can of natural salmon and boiled medium beets, herbs, mayonnaise, salt.

How to make Salmon, Beetroot and Egg Salad:

Drain the liquid from the canned food, remove the skin and bones, mash the fillet with a fork. Grate beets and eggs on a coarse grater. Put the salad in layers in the form of a square: beets, salmon, eggs - each generously grease with mayonnaise, salt if desired.

You can decorate the salad as in the photo - finely chopped green onion, mixed with canned corn kernels and finely chopped egg white, or otherwise to your taste.
Boiled beets are very tasty on their own, as everyone who loves this wonderful vegetable knows, in salads it can be combined with one or two ingredients and it will be no less tasty than if the salad consists of 5-8 products.

RECIPE FOR A SIMPLE BEET SALAD WITH GARLIC AND EGG

Products:

3 boiled eggs, 2 cloves of garlic and medium boiled beets, mayonnaise, salt.

How to cook a festive salad of beets and garlic:

Grate the beets on a medium grater, mix with the garlic and mayonnaise passed through the press. Rub the eggs on a coarse grater. Arrange the salad on a flat dish. round shape(you can use thick paper folded into a ring and fixed): first, half the beets, then the eggs (leave a little to decorate the salad), the remaining beets. Decorate the salad on top with an egg, you can also add greens.

You can add raisins, nuts, prunes to this salad - everything that you like to combine with beets. Any beetroot low-component salad can become its basis, and eggs can be replaced with any other ingredient of your choice, for example, boiled carrots, or the same herring.
Many salads for feasts are prepared with mayonnaise or its mixture with sour cream, and sometimes you really want to find a recipe for a festive beetroot salad without mayonnaise.

RECIPE OF BEET SALAD WITH PICKLED CUCUMBERS AND CHEESE WITHOUT MAYONNAISE

Products:

boiled beets, pickled cucumbers, garlic, cheese, vegetable oil, bread.

How to cook a festive salad with beets without mayonnaise:

On a medium grater, grate cucumbers, beets, cheese, pass garlic through a press, combine, season with vegetable oil and mix.

To decorate the salad, as in the photo, take cupcake molds, put the salad in them, tamp, put in the refrigerator. Cut out the crumb of bread with the same mold, press curly slices of bread to each mold and gently turn over, freeing the salad from the molds.

Delight your loved ones with beetroot salads prepared with the culinary site "". Enjoy your meal!

Beetroot salad - it sounds somehow very simple. Too simple a vegetable, this beet, although it is a vinaigrette "prima", is still not an avocado or even an orange. It would seem - how can she surprise a real gourmet? But no, maybe! And our recipes can serve as proof of this.

But first, a few laudatory words about this root crop - a real pantry of useful substances. In its composition there is a place for proteins and fats, fiber, dyes, organic acids. Beets also contain many sugars, valuable vitamins and minerals. We will not list them, it can take a very long time, we only note that the mineral salts contained in beets are in a ratio that is very well absorbed by humans, and it simply has no competitors in this regard. That is why it is not only a tasty and distinctive vegetable, but also medicine in many diseases, besides, it is an excellent component of dietary nutrition.

In general, this is a real miracle vegetable, let's rather start preparing salads and arrange a real beet "fireworks" in order to fully experience the benefits of an original root crop.

Beet salad - food preparation

The most delicious beetroot is in the form of a turnip, a puffy "beauty", but of medium or small size. Choosing a large specimen, you run the risk of running into a fodder option, tough and completely untasty. Before boiling, wash it thoroughly, do not trim anything - just place the beets in a saucepan and cover with water. Cook over low heat, making sure that the water does not boil away. How long to cook beets? It depends on the variety and size, but in general about 1.5-2 hours. At the end of cooking, be sure to drain the water, cool and clean. Another way to prepare is baking in the oven or a miracle oven. Wrap it in parchment paper or foil - this way it will bake faster and more evenly, and you can check the readiness by piercing it right through the foil.

Beet salad - the best recipes

Recipe 1: Beetroot Salad with Nuts and Prunes

This recipe will be delighted by those who like to arrange fasting days for themselves: no meat, no mayonnaise, we only season with sour cream. Despite this, the salad is both tasty and nutritious, and very healthy. Sesame will only add to it useful properties, because it was not in vain that he was part of the legendary elixirs of immortality in ancient times.

Ingredients

Beets (2 pieces of medium size), chicken eggs(2 pcs), walnuts (kernels, 50 gr), sour cream (2 tablespoons), sunflower seeds (1 handful peeled), garlic, sesame seeds, salt.

Cooking method

We rub the cooked beets on a grater. We crush the nuts with a knife, send them to the beets, add sesame seeds and seeds there. Grate a boiled egg, and another yolk. Garlic through the garlic, mix everything well with sour cream and put in a salad bowl. Top with the remaining protein, sesame seeds and seeds. You will surely get a wonderful picture, bright and cheerful, and, no doubt, very tasty.

Recipe 2: Korean Beetroot Salad

Korean beetroot is one of those salads that uses only raw vegetables, even if it is a root vegetable. The secret of cooking Korean salads lies in the individual selection of spices for the marinade and a special method of preparing vegetable oil.

Ingredients: Beets (1 kg), garlic (30 gr), ground black pepper, vegetable oil, vinegar, salt.

Cooking method

We rub the beets on a large special grater in the form of a long thin straw. Add vinegar, crushed garlic, pepper, add some salt. If there is little time for pickling, put the salad in a water bath, in the meantime, prepare the oil: heat it to a “smoke” state in a pan, and pour it into the beets. Cool and place in the refrigerator for 10-12 hours. If the recipe is followed very accurately, you get a spicy sweet and sour salad, a great appetizer for meat or fish dishes.

Recipe 3: Beetroot Salad with Onions and Apples

Beetroot goes well with many ingredients, but in this case we choose an apple. A small chip - and what a result!

Ingredients: Beets (300 gr), onions (1 pc), apple, cumin, horseradish, sour juice (for example, apple), sugar, salt. Vegetable oil or sour cream for dressing.

Cooking method

We clean and rub the vegetables on a fine grater, cut the apples into small strips. We mix the products, season with salt, sugar, sour juice, season with vegetable oil or sour cream.

Recipe 4: Beets with Cheese and Garlic

If you are a "cheesy soul" by nature, pay attention to this simple but interesting salad, which will look better and more attractive in portioned salad bowls. Cheese can be used instead of cheese.

Ingredients: beets (1kg), hard cheese (200 gr.), garlic, one onion, mayonnaise (180 gr.).

Cooking method

Cut the boiled beets into strips, finely chop the garlic. Grate cheese or cheese on a fine grater. We mix beets and garlic, season with mayonnaise, put a slide in a portioned salad bowl. Sprinkle cheese on top. That's actually all - enjoy an ordinary salad with an unusual cheese taste. This salad can also be prepared from pickled beets.

Store cooked root vegetables in the refrigerator for no more than 2 days. Then it loses its taste properties, and begins to dry.

If you still come across not very sweet beets, do not worry. Add some sugar to it and its taste will improve.

To prepare a salad of beets with garlic you will need:

• 2 beets
• 2 garlic cloves
• 70-100 g cheese
• mayonnaise
• salt to taste

beetroot salad recipe

1. Wash the beets without peeling, wrap each in foil and bake in the oven at 180° for 60-80 minutes (the time depends on the size of the beets) or boil them until tender.
2. Peel the boiled beets and nitrite on a coarse grater.
   Pass the garlic through a press or finely chop.
3. Grate the cheese. Put beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise, salt a little.

Salad with beets, nuts and prunes

To prepare the salad you will need:

• 2 medium beets
• garlic clove
• 5-7 prunes
• 1/3 cup walnuts
• mayonnaise

Recipe for beet salad with nuts and prunes

1. Boil the beets in their skins. Steam the prunes, remove the bones, if any, and chop finely.
2. Lightly chop the walnuts.
3. Combine prunes, beets, nuts and garlic, passed through a press.
4. Fill with mayonnaise. Eat for health!

Beet salad with olive oil

Continuing the theme of simple and delicious salads from beets: this salad is very light, it will suit girls who follow their figure. In addition, the lettuce does not have the specific smell of flowers.

To make Beetroot Salad with Olive Oil, you will need:

• 4 beets
• green onion
• half a bunch of coriander (cilantro)
• 3 tbsp olive
• 1 tbsp lemon juice
• salt (coarse non-iodized)
• freshly ground black pepper

Recipe for Beetroot Salad with Olive Oil

1. Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
2. Cool beets at room temperature. Peel the beets, grate on a coarse grater. Finely chop the green onion.
3. Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
4. Pour the dressing over the beets and gently toss the salad. Add finely chopped cilantro.
5. Stir again. Taste the salad. Salt the salad, pepper. Use the salad as a side dish and appetizer.

Salad "Beets in Korean"

Korean beetroot is a dish that many people like. This salad can become the basis for other salads.

To prepare beets in Korean you will need:

• 500g beets
• 2-3 garlic cloves
• 1/3 cup vegetable oil
• 1/3 tsp red pepper
• 1/3 cup vinegar
• salt to taste
• vegetable oil

Korean Beetroot Recipe

1. Peel the beets, grate on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat the oil in a frying pan and pour over the beets. Cool down.
3. Leave the beets under pressure for 12 hours. Bon appetit!

2-3 beets, 2 tablespoons of vegetable oil, citric acid, pepper to taste, parsley and dill.

Bake the beets, peel, cut into strips. Then salt, sprinkle with pepper, season with vegetable oil mixed with citric acid, mix, and sprinkle with chopped parsley and dill on top.

BEET SALAD WITH BEANS

2 large beets, 1.5 cups beans, 1 pickle, 1 carrot, 1 cup cottage cheese or sour cream sauce, 1 bunch of green onions.

Boil the beets, peel and chop. Add boiled beans, finely chopped pickled cucumber, grated carrots. Then mix everything and season with sauce. Garnish the finished salad with finely chopped green onions.

BEET SALAD WITH MUSHROOMS

2 beets, 1 onion, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, a few sprigs of parsley.

Boil the beets, cool, peel and grate on a coarse grater. Cut the onion into small cubes and fry in vegetable oil until golden brown. Soak for 3-4 hours cold water 5-6 dry mushrooms, then boil them until tender, cool and cut into thin strips. Combine all products, mix, salt to taste. Then add grated horseradish and season with vegetable oil. Decorate the finished salad with sprigs of greens.

BEET SALAD WITH WALNUTS

3-4 medium beets, 1 cup of walnut kernels or pumpkin seeds, 1 teaspoon of fruit vinegar, a clove of garlic, 4 tablespoons of mayonnaise, a few sprigs of herbs.

Boil the beets, cool, peel, chop into strips or grate on a coarse grater. Add crushed walnut kernels or crushed pumpkin seeds, grated garlic, mayonnaise and fruit vinegar. Mix everything thoroughly, put in a salad bowl, pour mayonnaise on top and garnish with sprigs of greens.

BEET SALAD WITH POMEGRANATE SEEDS

3 medium beets, 1 cup pomegranate seeds, 1/2 cup vegetable oil, sugar to taste.

Boil the beets, peel and grate on a fine grater. Then mash the pomegranate seeds, mix with beets, add sugar to taste and season with vegetable oil.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1 can of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add a finely chopped medium-sized apple, steamed raisins, as well as chopped and lightly roasted walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.

BEET SALAD WITH ONIONS AND APPLES

2-3 medium beets, 1 onion, 1 apple, cumin, 1 tablespoon horseradish, sugar, pomegranate juice to taste, 3 tablespoons vegetable oil.

Wash raw beets, peel and grate on a fine grater. Peel a medium-sized apple, remove the core and cut into strips, add finely chopped onion and horseradish. Then mix all the ingredients thoroughly and season with cumin, sugar, pomegranate juice and, if desired, vegetable oil.

BEET SALAD WITH ONION

5-6 pcs. table beets, 2 onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.

Wash the raw beets well, peel and grate on a coarse grater. Add finely chopped onion. Dress the salad with vegetable oil mixed with lemon juice and salt.

BEET SALAD WITH POTATOES

2 beets, 2 potatoes, 1 onion, 2 teaspoons of grated horseradish, 2 tablespoons of vegetable oil, vinegar to taste.

Boil the beets, peel and cut into thin slices, add sliced ​​boiled potatoes, grated horseradish. Cut the onion into rings and lightly fry. Mix everything, pour vegetable oil and vinegar to taste.

BEET SALAD WITH CABBAGE

2 medium beets, 1/3 fork empty, 1 tablespoon vegetable oil, 2 tablespoons lemon juice, sugar, salt to taste.

Bake the washed beets, cool. Finely chop fresh white cabbage, salt and rub with your hands, mix with chopped baked beets. Then add sugar, lemon juice diluted with water and season with vegetable oil.

BEET SALAD WITH POTATOES AND BEANS

3 beets, 3 potatoes, 1/2 cup white beans, 1 sweet pepper, greens; for dressing - 1 tablespoon of vegetable oil, salt, pepper, vinegar to taste.

Boil potatoes in their skins and peel. Bake the beets and also peel them. Then cut the food into small cubes, mix with boiled white beans and diced sweet peppers. Mix everything and fill with dressing. Put the salad in a salad bowl, garnish with pepper rings and herbs.

BEET SALAD WITH ONION

3 beets, 3 onions, 1/2 cup of grated horseradish, salt, citric acid, mustard to taste, 1/2 can of mayonnaise, 3 tablespoons of green peas, a few sprigs of herbs.

Boil the beets, peel, grate on a coarse grater, add browned turnip
diced onion, salt, citric acid to taste and grated horseradish
on a fine grater. Mix everything, season with a mixture of mayonnaise and mustard. When applying
decorate the salad on the table green peas and branches of greenery. Can you make a salad
vegetable oil with vinegar.

BEET SALAD WITH MAYONNAISE

3 beets, 2 tablespoons sugar, 3 tablespoons cream, pepper, lemon zest, cumin to taste, 1 can of mayonnaise, 1 bunch of parsley.

Wash the beets, boil, peel, cut into circles and put them back in the same broth, seasoning it with spices. After 2 hours, take out the beets, cut into strips and pour over with mayonnaise. You can add a little cream, sugar, pepper, lemon zest. Sprinkle chopped parsley over the salad.

BEET SALAD WITH CUCUMBERS

2 beets, 2 pickles, 2 fresh cucumber, green onions, 1/2 jar of mayonnaise, 1 teaspoon of sugar, salt to taste.

Boil the beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, green onions, sugar. Season the salad with mayonnaise and salt.

BEET, CUCUMBER AND RADISH SALAD

2-3 beets, 1-2 fresh cucumbers, 1 bunch of radish, 1/2 can of mayonnaise, 1 garlic clove, parsley, cherry plum.

Wash raw beets, peel, grate on a coarse grater. Add chopped cucumbers and radishes and sliced ​​cherry plums. Then mix everything, pour mayonnaise, sprinkle with parsley and chopped garlic.

BEET SALAD WITH NUTS AND GARLIC

3-4 beets, 1 glass of walnut kernels, 3 cloves of garlic, sweet peppers, 3 tablespoons of vinegar, 3 tablespoons of vegetable oil, parsley, salt to taste.

Boil the beets and finely chop, carefully chop the peeled walnuts. Rub garlic and a little capsicum with salt. Then mix everything well, dilute with vinegar, add vegetable oil, sprinkle with parsley.

BEET SALAD WITH VEGETABLE OIL

2-3 beets, 2 tablespoons vegetable oil, 1 teaspoon grated horseradish, 1 teaspoon vinegar, salt to taste.

Boil or bake the beets in the oven, grate on a coarse grater, salt and pour over with vinegar. The salad can be stored in the refrigerator for several days. Before serving, dress the salad with vegetable oil and grated horseradish.

BEET SALAD WITH RADISH AND POMEGRANATE JUICE

2 medium beets, 2 small radishes, 1/2 cup pomegranate juice, sugar or honey to taste, cumin or dill seeds.

Wash raw beets and radishes, peel and grate on a coarse grater, add pomegranate juice. Season the salad with sugar or honey, add cumin or dill seeds.

BEET SALAD WITH CELERY

1-2 medium beets, 2 small pickles, 1 celery root, 1/2 can of mayonnaise.

Boiled beets, celery, cucumbers cut into cubes. Mix everything, season with mayonnaise, put in a salad bowl and garnish with pickled cucumber rings.

BEET AND PEPPER SALAD

2-3 beets, 1 teaspoon of mustard, 1 clove of garlic, 1 sweet pepper, dill, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream.

Cut raw beets and peppers into strips, add chopped garlic, mustard. Mix everything, pour with a mixture of mayonnaise and sour cream and sprinkle with chopped dill.

BEET AND RAW VEGETABLE SALAD

1 beetroot, 1 carrot, 2 apples, 1/2 celery root, 3 tablespoons of vegetable oil, juice of 1/2 lemon, salt, pepper to taste, parsley.

Raw medium-sized beets, raw carrots, peeled apples and celery root grate on a coarse grater. Season the resulting mixture with vegetable oil with the addition of lemon juice, salt and pepper to taste. Mix everything, put in a salad bowl and garnish with parsley.

BEET SALAD WITH BEANS

2 medium beets, 1 cup beans, 2 apples, juice of 1/2 lemon, 3 tablespoons vegetable oil, salt and pepper to taste, parsley and dill.

Boil the beets, peel and cut into cubes. Boil beans, cool. Peel the apples and cut into small cubes. Combine all prepared products, add lemon juice, salt and pepper to taste. Season the salad with vegetable oil, garnish with apple slices and herbs.

BEET SALAD WITH SOUR CREAM

1-2 beets, 2 tablespoons sugar, 1/2 cup sour cream.

Boil the beets, cool, peel and cut into circles. Sprinkle sugar on top and pour over sour cream.

BEET SALAD WITH HORSERADISE

2 small beets, 1 tablespoon of vinegar, 1 tablespoon of vegetable oil, 2 tablespoons of grated horseradish, salt to taste.

Boil the beets, cool, peel, cut into thin slices. Then salt, pour vinegar and marinate for 20 minutes. Then season the beets with vegetable oil and horseradish grated on a fine grater.

BEET SALAD WITH HORSERADISE AND EGG

3-4 small beets, 1 egg, 2 tablespoons of grated horseradish, vinegar, vegetable oil, salt to taste.

Boil the beets in salted water, peel and cut into strips. Grate horseradish on a fine grater or pass through a meat grinder, combine with beets, season with vinegar, vegetable oil and salt to taste. Top the salad with hard-boiled egg slices.

BEET SALAD WITH PRUNE

2 beets, 1/2 cup prunes, juice of 1/3 lemon, 1 can of mayonnaise, 4 tablespoons of sour cream, sugar, salt to taste.

Rinse prunes warm water, pour boiling water for 20 minutes, remove the seeds and finely chop, add the beets grated on a coarse grater. Mix everything, sprinkle with lemon juice, salt to taste, season with mayonnaise mixed with sour cream and sugar.

BEET SALAD WITH PRUNE AND HERBS

3 beets, 1 glass of prunes, 1 can of mayonnaise, herbs, salt to taste.

Boil beets and prunes. Remove pits from prunes. Then pass the beets and pulp of prunes through a meat grinder, season with mayonnaise and salt to taste. Put the salad in a salad bowl and garnish with herbs.

BEET SALAD WITH PRUNE AND NUTS

2 beets, 1/2 cup prunes, 1/2 cup walnuts, 1 can of mayonnaise.

Boil the beets, peel and grate on a coarse grater. Pour the prunes with boiling water and leave for 20-30 minutes, then separate the pulp from the seeds and cut into small pieces. Grind walnut kernels, mix with prunes and beets, season with mayonnaise. You can add some raisins or dried apricots to the salad.

BEET SALAD WITH PRUNE AND RICE

2 beets, 1/2 cup prunes, 2 tablespoons rice, 1/2 cup sour cream, sugar, salt, herbs to taste.

Bake beets, peel, cut into strips or slices, add chopped prunes, boiled and chilled rice. Season the salad with sour cream, sugar, salt, sprinkle with herbs.

BEET SALAD WITH GARLIC

2 beets, 2-3 cloves of garlic, 1 tablespoon of grated horseradish, 1 tablespoon of vegetable oil, salt and sugar.

Boil the beets, peel and grate on a coarse grater. Add chopped garlic, horseradish, mix, salt, put sugar and season with vegetable oil.

BEET SALAD WITH APPLES AND MAYONNAISE

2 small beets, 2 medium apples, 10 walnuts, 4 tablespoons of mayonnaise.

Boil the beets and grate on a coarse grater. Peel the apples, remove the core, grate on a fine grater, chop the walnut kernels. Then mix everything and season with mayonnaise.

BEET SALAD WITH APPLES AND VEGETABLE OIL

1-2 small beets, 2 sour apples, 1 radish, 1 onion, lemon or pomegranate juice, sugar, 3 tablespoons of vegetable oil.

Grate raw beets, radish and peeled apples on a fine grater, finely chop the onion. Then mix everything well, season with vegetable oil. Add sugar, lemon or pomegranate juice until the salad has a strong sweet and sour taste.

BEET SALAD WITH APPLES AND CURD SAUCE

2-3 medium beets, 2 large sour apples, 1/2 onion, 1 teaspoon horseradish, cloves, cinnamon on the tip of a knife, 1 cup curd sauce, parsley, 1 pickle.

Boil the beets, cool, peel, grate on a coarse grater. Add grated apples with peel, grated horseradish, finely chopped onion, seasoning, curd sauce. Then put the salad in a salad bowl and garnish with parsley and slices of pickled cucumber.

BEET SALAD WITH APPLES AND CREAM

2-3 medium beets, 2 medium apples, 1 tablespoon sugar, 1/2 cup sour cream, citric acid to taste.

Washed, peeled beets chop into strips. Peel the apples, remove the core, chop finely. Then mix the beets and apples, season with citric acid, sugar, add half the sour cream.
Put the salad in a salad bowl, garnish with apple slices and pour over the remaining sour cream.

BEET SALAD WITH APPLE AND GARLIC

3-4 beets, 1/2 can of mayonnaise, 2 cloves of garlic, 2 medium apples, herbs, salt.

Boil the beets, cool and grate on a coarse grater. Add garlic crushed with salt, apples grated on a coarse grater and pour over with mayonnaise. Sprinkle parsley on top of the salad.

BEET SALAD WITH PICKLED GRAPES

1-2 medium beets, 1 tablespoon sugar, 1/2 cup pickled grapes, 1 tablespoon vinegar, salt to taste.

Boil the beets in water with the addition of vinegar, peel, grate on a coarse grater. Then add pickled grapes, season to taste with sugar and salt.

BEET SALAD WITH APPLES, RICE AND RAISINS

1 medium beetroot, 1 tablespoon rice, 1 tablespoon butter, 1 tablespoon raisins, 2 tablespoons sour cream, 1/2 teaspoon sugar, cinnamon on the tip of a knife.

Boil or bake the beets, peel and remove the core with a spoon, giving the beets the appearance of a cup. Boil friable porridge from rice, put raisins, sugar, butter and cinnamon. Then mix everything, stuff the beets, pour over sour cream and bake. Serve the beetroot with sour cream.

BEET SALAD WITH COTTAGE CHEESE

1-2 beets, 1/2 cup cottage cheese, 1/2 cup milk, cumin, salt, sugar to taste.

Boil the beets, cool, peel and grate on a fine grater. Add cumin, salt to taste, cottage cheese mashed with milk. Then stir, add some sugar.

BEET SALAD WITH CUCUMBERS

1 small beetroot, 1 pickled cucumber, 3 cloves of garlic, 4 tablespoons of mayonnaise, salt to taste.

Peel raw beets, grate on a coarse grater, mix with grated cucumber. Add grated garlic, season with mayonnaise and salt.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1/2 can of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add finely chopped apple, steamed raisins, chopped and lightly fried walnut kernels. Then mix everything, pour mayonnaise, sprinkle with parsley.

Salad with beets 1. Gut the herring, remove the skin from it and remove the bones, cut the flesh into slices. 2. Grate the beets on a coarse grater, mix with finely chopped onions and cheese, season with butter or mayonnaise. Cut the eggs into slices. 3. Put on a dish ...You will need: salted herring - 600 g, boiled beets - 1 pc., onion - 1 head, grated hard cheese - 40 g, boiled eggs - 2 pcs., vegetable oil - 1 tbsp. spoon, or mayonnaise - 2 tbsp. spoons

Salad of beets, apples and prunes Grate medium-sized beets and a large apple on a coarse grater. Wash the prunes, soak in cold boiled water, remove the pits and chop. Hold the walnut kernels in salt water, then rinse thoroughly and chop. ...You will need: boiled beets - 1 pc., apple - 1 pc., prunes - 100 g, walnuts (kernels) - 50 g, garlic - 1 clove, sour cream - 1 cup, horseradish sauce with vinegar - 1 teaspoon, salt - taste

Beet salad with cheese and eggs Cut cheese and boiled beets into strips, add chopped boiled eggs, salt, pepper, crushed garlic. Dress the salad with mayonnaise and sprinkle with green onions.You will need: beets - 2 pcs., eggs - 2 pcs., hard cheese - 150 g, garlic - 3 cloves, chopped green onions - 2 tbsp. spoons, mayonnaise - 100 g, ground black pepper, salt

Beet and radish salad Grate the prepared beetroot and radish, mix with finely chopped onion, add sugar. Season with diluted citric acid and oil.You will need: boiled beets - 1 pc., radish - 1 pc., onion - 1 pc., vegetable oil - 2-3 tbsp. spoons, sugar - 1 teaspoon, citric acid - at the tip of a knife

Beet salad with dried apricots and raisins Let the dried apricots and raisins run for 5 minutes, let stand in the broth for 5 minutes. Drain the broth, cool the raisins and dried apricots. Cut the beets into strips or grate on a coarse grater. Combine the prepared ingredients, mix. When submitting...You will need: boiled beets - 1 pc., dried apricots - 50 g, pitted raisins - 50 g, chopped walnuts - 1 tbsp. spoon, olive oil - 2 tbsp. spoons

Beet salad with nuts and garlic Finely chop the boiled peeled beets. Finely chop the peeled walnuts and rub the garlic with salt. Combine all products, add vegetable oil, stir and sprinkle with parsley. Yield: 290 gYou will need: beets - 200 g, walnut kernels - 50 g, garlic - 2 cloves, vegetable oil - 35 g, parsley - 10 g, salt

Beet salad with cranberries (3) Grate peeled boiled beets. Add grated cranberries, sour cream, sugar and salt. Yield: 150 gRequired: beets - 100 g, cranberries - 30 g, sour cream - 20 g, sugar, salt to taste

Salad of beets and apples Chop the boiled beets and apple into strips or grate on a coarse grater, mix, season with sugar, lemon juice and sour cream. Yield: 65 gRequired: beets - 30 g, apples - 20 g, lemon juice - 3 mg, sugar - 5 g, sour cream - 7 g

Beet salad with raisins Chop the peeled boiled beets into strips. Sort the raisins, rinse thoroughly. Combine beets with raisins, add sugar, butter, mix. Salad can be prepared without sugar. Yield: 100 g. Proteins - 1.3 g, fats - 14.9 ...Required: vegetable oil - 15 g, sugar - 1 g, raisins - 10 g, beets - 75 g

Warm salad with potatoes, beets and tuna Cut potatoes into slices, boil in salted water. Cut the beets into slices, put on a dish, put the boiled potatoes on top. Put the tuna and olives on the potatoes. Pass the garlic through a press, mix with oil, add a little salt and black ...You will need: 3 potatoes, boiled beets 3 pcs. (boil in salt water with vinegar), 10 olives, 1 small can of tuna in its own juice, 2 cloves of garlic, 2 tablespoons of olive oil

The garden season is already in its active phase, and the first fruits are already appearing in the southern regions of the country, and the period of harvesting the main harvest is just around the corner. So you should take note now. interesting recipes, and today we decided to dedicate a post to one of the vegetables and offer simple and delicious dishes from beets. This sweet red root vegetable is one of the most healthy vegetables, but how to cook it and in what form to present it to the household is still worth thinking about.

We are used to using beets in cooking traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But in the world there are still a huge number of recipes where you can use this vegetable. For example, it’s not a sin to cook a stew from red beets, or make such a delicious snack that you will lick your fingers, as they say. In addition, they even make pancakes from beets that are quite tasty and healthy, which is especially important.

But for all its splendor, beetroot dishes will be truly tasty and valuable for our health only if the vegetable is chosen correctly for culinary purposes.

Which beet is the most delicious

There are three main varieties of beets: fodder (for livestock), sugar (for sugar production) and table (for food).

Burak is one of the most important products healthy menu. If you introduce the use of beets on a regular basis (500-600 g per month), then this vegetable will help maintain the body, improve digestion and normalize hemoglobin levels. Beetroot has remarkable benefits for us, but you need to be able to choose it correctly, then the dishes are guaranteed to be delicious.

• The size of an ideal beet should not exceed 12 cm in diameter and weigh 400 g. Otherwise, we can assume that we have either not table beetroot, but fodder, the taste and texture of which, to put it mildly, are not important, or vegetables are stuffed with nitrates to the eyeballs, which greatly reduces their usefulness.
• external state. When making a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, beetroot should be dense, without soft points and holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
• Color. The color of delicious beets should be rich burgundy or slightly purple. It is the dark color that indicates the high content of betaine (a natural antioxidant) in the fruit.
• Incision. On a longitudinal section of a good beet, there will be no rings, fibers and redness. All these characteristics indicate a fodder type of vegetable, or an excess of fertilizers in growing a crop. But the dark ruby ​​or even purple flesh of uniform color with rich dark juice is a clear indicator of delicious beetroot.

Considering all kinds of recipes beetroot dishes, you can see that different treats include different ways vegetable preparation. Somewhere it is appropriate to use a raw root crop, in some dish the beets are pre-boiled or baked. One way or another, each method and gadget requires certain rules:

• It will take 1-2 hours to cook beets at home in the usual way, pouring cold water and putting on medium heat.
• To speed up this process a little and also keep useful inclusions to the maximum, you should put a pot of water on the fire, add a pinch of salt and let the liquid boil for 5 minutes. In the process of boiling, oxygen comes out of the water, which then removes minerals from the vegetable, so only then can we put the washed root crops into the pan, thereby saving their benefits.
• Another way, so to speak professional, allows you to cook beets in 45 minutes. Boil the vegetable for 30 minutes, and then transfer it to ice water preferably with ice. This shock technique allows you to bring the beets to perfect readiness.
• Also, there is an excellent trump card in the sleeve of culinary specialists, how to deliciously cook beets for mono-salads or vinaigrette. To do this, wrap the washed fruits with foil and bake in the oven at 180 ° C for 40-50 minutes. It is not necessary to increase the baking temperature, because already at 190 ° C ascorbic acid begins to break down and the vegetable will lose its benefits. Beets prepared in this way are drier and sweeter than boiled beets.
• If you use a pressure cooker for cooking beets, then it will take 30-35 minutes for the whole root crops to be ready, and if you cut the beetroot into bars, then they will be ready in 20 minutes.

• The leader in high-speed boiling of beets is the microwave oven. If the washed root crop is put in a hermetically sealed bag, then at maximum power the beetroot will be cooked in just 10 minutes. Before cooking, 2-3 punctures should be made in the bag so that the bag does not break.
• A double boiler will take 50 minutes to cook beetroot, and a slow cooker will take 40-60 minutes in the "cooking" or "baking" mode.

You can read more about all the ways to cook beets in our articles.

First courses with beets

The first courses with beets are the well-known and famous borscht. We offer you a selection of the most popular recipes for first courses with beets.

These recipes must be carefully studied to get a real burgundy Ukrainian borsch…

Second beet dishes

Recipes for second courses from boiled or stewed red beets are an excellent side dish for meat, fish and vegetable dishes, and they can also become a chic snack addition to side dishes of potatoes and rice.

Vegetable side dish "Beetroot"

Ingredients

• Seasoning "Mixture of peppers" - ½ tsp;
• Extra salt - ½ - 1 tsp;
• Fresh tomato - 1 fruit;
• A clove of garlic - 1-2 pcs.;
• Red onion - 2 onions;
• Medium-sized beetroot - 5 tubers;
• Refined oil - 50 ml;

Preparation of a side dish

1. Chop the onion into ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
2. We chop the washed and peeled beetroot coarsely on a grater and send it to the pan with onions and garlic.
3. Chop the tomato into cubes or also three on a grater and throw it into a saucepan with vegetables.
4. Now add salt to the mixture and anoint with pepper, cover with a lid and simmer over low heat for 15 minutes, stirring the composition regularly.
5. After readiness, we throw finely chopped greens into the container and insist the side dish under the lid for another 5 minutes.

Burak with cheese sauce

Ingredients

• Boiled beets - 2 fruits;
• crushed kernels walnut- 50 g;
• Garlic - 1 clove;
• Ghee - 55 g;
• Cream 30% - 1/3 st.;
• Fresh champignons - 100 g;
• Blue cheese (or plain) - 120 g;
• Salt - ½ tsp;

Step by step snack preparation

1. Let's make the sauce. We chop the mushrooms finely and fry in melted butter until golden, after which we pour cream and chopped cheese into small pieces.
2. On a very low heat, cook with constant stirring the sauce until the cheese is completely dissolved. Taste and add salt if necessary. Remove the thick sauce from the heat and let it cool down.
3. We rub the boiled beetroot coarsely, or cut it into thin bars and put it in a sieve to drain excess juice.
4. Crushed nuts (reserve a handful for sprinkling) and grated garlic are mixed with beets, salt to taste and put on a serving dish. Pour over the beets cheese sauce and sprinkle with nuts.

Ingredients

• White cabbage - 0.6 kg;
• Potato - 3 tubers;
• Tomato paste - 2 tablespoons;
• Water - 1 tbsp.;
• Burak - 2 tubers;
• Leek - 150 g;
• Carrots - ½ pcs.;
• Table vinegar 9% - 15 ml;
• Dry fenugreek (herb) - 1 tsp;
• Salt - to taste;
• Powdered paprika - 1 tsp;
• Black pepper powder - ½ tsp

How to cook beetroot stew

1. We clean the potatoes and cut them into cubes, after which we send them to cook until tender.
2. We clean the whole boiled beets and chop them into cubes.
3. Shred the cabbage on a shredder into thin strips and put in a saucepan.
4. We dilute the tomato paste in a glass of water and pour the mixture into the cabbage. Salt to taste and simmer everything under the lid until cooked.
5. Chop the leek into rings and fry until golden, mix with chopped bell pepper and grated carrots. Fry the vegetables, then pour in a little water, add a pinch of salt and simmer until tender.
6. Now we connect all the components. In a separate cauldron, lay out the potatoes, onion-pepper roast, then steal the beets, on top of which we lay the tomato cabbage. Sprinkle everything with spices and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

• Burak - 2-3 pieces;
• Carrot - 1 medium-sized root crop;
• Potatoes - 5 pcs.;
• Bulgarian pepper - 1 pc.;
• Turnip onion - 1 head;
• Tomato juice - 0.3 ml;
• Refined oil - 1 stack;
• Salt - 1 tsp;
• Laurel - 1 sheet;
• Spices - to taste;

Cooking stewed vegetables

1. Finely chopped onion is sent to the oil heated in a saucepan and fry.
2. Then we send the diced beets and carrots to the container and simmer everything together for 20 minutes over medium heat under a closed lid.
3. We chop the potatoes into cubes and also send them to the beets, where we cook the stew under the lid until the potatoes are ready.
4. After 15 minutes, pour tomato juice into the composition, add chopped bell pepper, also add salt, parsley and spices to taste.

Cook the stew for another 10 minutes and turn off.

And a few more original beetroot dishes…

Delicious Beetroot Recipes: Snacks

Snack dishes can include both baked or boiled beets, and raw. And if a fresh vegetable is ideal for healthy snacks, with maximum preservation of benefits, then a boiled version is most suitable for festive mayonnaise salads. But no matter what recipe we choose, beetroot salad always turns out delicious.

Salad "Nezhenka"

Ingredients

• Selected chicken eggs - 5 eggs;
• Black ground pepper - 1/3 tsp;
• Salt - to taste
• Potato - 6 medium tubers;
• Carrot - 0.5 kg;
• Burak - 3 root crops;
• Parsley leaves - 50 g;
• Mayonnaise - 300 g;

Cooking salad with boiled beets

1. Hard boil the eggs for 10-15 minutes, then cool in cold water and grate.
2. Beets, carrots and potatoes are not washed from dirt, boil until cooked and after cooling, clean from the skin. We chop each root crop coarsely on a grater. In separate bowls, mix each ingredient with mayonnaise, and also salt and pepper to taste.
3. We lay out the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as a decoration.

"Peruvian" salad

bright and very tasty snack will be the most original dish any feast.

Products

• Carrot - 125 g;
• Burak - 150 g;
• Potato - 2 tubers;
• Frozen corn - 220 g;
• Leek hands - 150 g;
• Sunflower oil - 1 stack;
• Table vinegar 9% - ½ tsp
• Dill greens - 40 g
• Extra salt - to taste;

How to make beetroot salad

1. Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
2. We chop the leek into thin rings, finely chop the greens, and boil the corn for 20 minutes in salted water, after which we recline it in a colander.
3. We mix all the ingredients in a common container and season the salad with a dressing of sunflower oil, vinegar and salt.

Korean beetroot

Ingredients

• Beets - ½ kg;
• Dry garlic - 1 tsp;
• Ground hot red pepper - ½ tsp;
• Ground cilantro seeds - ½ tsp;
• Sunflower refined oil - 1/3 tbsp.;
• Vinegar 9% - 4.5 tablespoons;
• Rock salt - to taste.

Cooking beets in Korean

1. We rub the raw peeled beets with a long straw using a Korean salad grater and mix with dry garlic, vinegar and salt.
2. We put a container with fragrant beetroot in a water bath and slowly heat it for half an hour so that all the flavors penetrate the vegetable.
3. After the allotted time, remove the beets into the fire and anoint with pepper and coriander.
4. Then, in an enameled bowl, heat the oil, but do not bring it to a boil, and pour it into the salad.

We mix everything well, set the oppression and send the Korean beets to the refrigerator for a day.

beetroot snack

Ingredients

• Burak - 300 g;
• Garlic - 5 cloves;
• Refined sunflower oil - 50 ml;
• Salt - 3 g;
• Any greens - 70 g;
• Powdered black pepper - 1/4 tsp;

Preparing an appetizer

1. We clean the baked beetroot from the skin and rub it on a grater.
2. Garlic is turned into gruel with the help of garlic and mixed with oil, salt and pepper.
3. We fill the beets with garlic-butter dressing.

Sprinkle the salad with finely chopped greens.

Beet salad with cheese

Ingredients

• Carrot - 250 g;
• Boiled eggs of the 1st category - 6 pcs.;
• Curd cheese - 125 g;
• Garlic cloves - 5 pcs.;
• Burak - 2 root crops;
• Walnut kernels - 100 g;
• Boneless prunes - 120 g
• Mayonnaise - 200 g.

Preparation of the original salad with beets

1. We rub the boiled eggs on a grater with large holes, add some salt and season with mayonnaise. The resulting mass is divided into two equal parts.
2. We clean the beets and carrots boiled in the skin and also grind them with a grater and mix them separately with mayonnaise and a pinch of salt.
3. Lightly fry the nut kernels in a dry frying pan, and then chop with a knife.
4. Soak prunes in boiling water for 10 minutes, then cut it into small pieces and mix with nut crumbs.
5. Finely chop green onion feathers.
6. Pass the garlic through a garlic press. Coarsely grated cheese. Both components are mixed and seasoned with mayonnaise.
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