Salad of boiled beets with pickles. Beetroot and pickled cucumber salad: choice of ingredients, recipe. Boiled beet salad with garlic, prunes and walnuts

desserts
24.10.2021

Sounds a bit too simple. But believe me, beets, this puffy “beauty”, are suitable not only for vinaigrette. It can be used to make many delicious salads. For example, beetroot salad with pickles and eggs, which is good on weekdays, and not bad on the festive table. And what a delicious, real beet "fireworks" it is! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you stocked up for the winter?!

Ingredients:

  • medium-sized beets - 2 pieces (about 300 grams)
  • pickled cucumbers - 2 pieces (about 120 grams)
  • onion - 1 piece (about 50 grams)
  • chicken egg - 3 pieces

for refueling:

  • sour cream 15-20% - 2 tablespoons
  • mayonnaise - 1 teaspoon
  • mustard - ¼ teaspoon
  • salt - to taste
  • black ground pepper- taste

for decoration:

  • green onions - a few feathers.

Cooking

  1. Wash beets well, dry with paper towels, wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
  2. Remove the baked beets from the oven and cool.
  3. When the baked beetroot has cooled, peel it and cut into small cubes.
  4. Cut pickled cucumbers into small cubes of the same size as beets.
  5. Boil eggs for 10 minutes, cool, peel and cut in the same way as baked beets and pickles.
  6. Peel the onion, rinse with cold water, pat dry and chop finely.
  7. Prepare salad dressing. In a small bowl, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
  8. Put chopped vegetables in a salad bowl: baked beets, onion and pickles and eggs, add the prepared dressing, mix well.
  9. Salad can be served simply in a salad bowl, or it can be served in portions using a serving ring.
  10. Wash the green onions, pat dry and finely chop. sliced green onions decorate the salad.

Note to the owner:

  • for salads, it is better to use beets of medium or small size;
  • the roasting time of the beets depends on the size;
  • beets can be simply boiled, but it is believed that baked beets are tastier and better retain color;
  • pickled cucumbers can be replaced with pickled ones;
  • if you want the salad to be spicier, add more mustard.

Cucumbers are frequent guests in various salads. They always give an additional flavor with pickled cucumbers, allow you to achieve harmony and perfection. These vegetables stand out especially in. An ordinary root crop acquires an amazing shade of taste, becomes even more saturated and attractive. Such dishes may include meat, fish, many vegetables, fruits and cereals, but they always turn out to be self-sufficient, multifaceted and appetizing. And all thanks to the fact that there are cucumbers in the snacks, giving freshness and lightness.

Simple in this case is the main advantage. It is because of this that every note is felt. The products do not muffle each other, but on the contrary, they emphasize the impeccability of the neighboring components. Potatoes are not added here in vain, it makes the dish satisfying, but at the same time it does not allow the appetizer to lose its freshness.

Required components:

  • 500 gr. potatoes;
  • 200 gr. pickled cucumbers;
  • 20 gr. vegetable oil;
  • 15 gr. mustard;
  • 500 gr. beets.

Beet salad with pickled cucumbers:

  1. The potatoes and beets are washed with a brush, laid out in separate saucepans, poured with water and boiled. After cooking, cool, peel and cut into cubes.
  2. Pickled cucumbers are cut in the same way, only they are also squeezed a little from the marinade.
  3. The oil is mixed with mustard.
  4. The products are mixed.
  5. The salad is placed briefly in the refrigerator so that it soaks and cools.

Salad of beets and cucumbers

Fresh cucumbers combined with tender cheese and sweetish beets create an amazing harmony. It turns out incredibly easy, but satisfying. The appetizer looks perfect, and the taste is delightful. Moreover, you can achieve a completely different taste shade, depending on which cheese will be chosen.

Required components:

  • 300 gr. beets;
  • 200 gr. cucumbers;
  • 50 gr. cheese;
  • 30 gr. sour cream;
  • 30 gr. mayonnaise.

Cooking step by step:

  1. Beets are washed with a brush and set to boil. The finished root crop is cooled and cleaned, rubbed on the largest grater.
  2. Cucumbers are washed and wiped, peeled off and cut into strips.
  3. To grind cheese, take a smaller grater and rub it on it.
  4. All products are poured into a salad bowl.
  5. Mayonnaise in a bowl is mixed with sour cream.
  6. The resulting mixture is poured over all the products, mixed with a spoon.

Tip: Beets baked in foil will be healthier and tastier than boiled ones. With this preparation, the root crop retains a maximum useful substances including vitamin C.

Salad with beets and pickles

From canned fish prepare a variety of salads, including beetroot. Pleasant taste mackerel makes a simple salad of beets and pickles richer and more refined, surprisingly fragrant. Making this is incredibly easy. The result is a real gastronomic masterpiece that deserves attention and praise.

Required components:

  • 200 gr. beets;
  • 200 gr. pickled cucumbers;
  • 2 garlic cloves;
  • 80 gr. mayonnaise;
  • 3 eggs:
  • 300 gr. canned mackerel in oil;
  • 30 gr. dill.

Beet salad with pickles:

  1. The beets are washed with a brush and placed in a saucepan with water, boiled and immediately cooled, peeled and cut into cubes.
  2. Put the eggs in a small saucepan and boil, then cool. Then peel and cut into cubes.
  3. Cucumbers are washed, squeezed from the marinade and cut in size with beets. If desired, the peel can be peeled, for example, if it is too rough or bitter.
  4. Garlic is freed from the husk and crushed with garlic.
  5. Mayonnaise is mixed with garlic.
  6. A jar of sardine is opened, the liquid must be drained, and the fish itself is crushed into pieces.
  7. Combine all ingredients, season with sauce and mix.
  8. Top dish can be decorated with washed herbs.

Tip: If desired, pickled cucumbers can be replaced with fresh ones.

Beet salad with pickled cucumber

Tenderness chicken meat is able to make a salad of beets and pickled cucumbers perfect. Thanks to the fillet, beetroot salad with pickled cucumber turns out to be very satisfying, multifaceted, but absolutely not burdensome. Mysteriously, lightness does not leave beetroot salad with pickled cucumber, but on the contrary, it is emphasized, felt in full.

Required components:

  • 300 gr. beets;
  • 300 gr. chicken breast;
  • 2 beam heads;
  • 150 gr. pickles;
  • 120 gr. mayonnaise;
  • 5 gr. coriander;
  • 4 gr. pepper;
  • 30 gr. 9% vinegar;
  • 4 gr. salt;
  • 4 gr. Sahara.

Salad of boiled beets with pickles:

  1. First of all, the onion is peeled and chopped.
  2. Pour the mass into a bowl, add salt, sprinkle with sugar and pour over with vinegar, add a little water and marinate for about ten minutes. After their expiration, the liquid is drained, and the onion itself is squeezed out by hand.
  3. Chicken breast is washed and boiled in salted water. Then, without getting out of the broth, cool and cut into cubes.
  4. The beets are cleaned with a brush and boiled in a saucepan, cooled and cleaned, cut into thin strips on the board.
  5. Cucumbers spread on the board and cut into cubes.
  6. All products are combined in a salad bowl, poured with mayonnaise, coriander is added, peppered and salted.
  7. The salad is well stirred and slightly cooled.

Tip: to make the salad of boiled beets and pickles even more nutritious and rich, chicken meat can not be boiled primitively, but fried in a pan with the addition of spices and chopped garlic. Smoked chicken, which can also be used in the cooking process, will add an amazing flavor to the dish.

Salad of beets and pickles

In its composition, this recipe resembles the well-known beet salad, peas, cucumber, but still has its own characteristics and differences. It turns out that the appetizer is more saturated than its famous counterpart, even more fragrant. The dish combines a huge amount of vegetables, due to which the salad has a mass useful properties.

Required components:

  • 300 gr. beets;
  • 200 gr. carrots;
  • 300 gr. potatoes;
  • 80 gr. olives
  • 1 head of onion;
  • 200 gr. pickles;
  • 4 gr. pepper;
  • 10 gr. apple cider vinegar;
  • 10 gr. Sahara;
  • 4 gr. salt;
  • 40 gr. oils;
  • 30 gr. green onion.

Beet salad, pickles:

  1. Beets, carrots and potatoes with a brush are washed, laid out in three different saucepans and boiled in them, cooled under running water. cold water and cleanse.
  2. All root crops are cut into small squares on the board with a knife.
  3. Onions are freed from the husk and washed, laid out on a board and chopped. After that, the mass is sprinkled with vinegar, sprinkled with sugar and salted, marinated for 15 minutes, squeezed by hand.
  4. Cucumbers are cut into cubes.
  5. The olives are thrown into a colander, the entire marinade is decanted and chopped into thin rings.
  6. All products are poured into one bowl, pepper, add salt and add oil to them, put them in portioned glasses.
  7. Green onions are washed and dried, finely chopped, sprinkled with each individual portion.

Important! Beet salad, pickled cucumber will not be stored for a long time, it should be served immediately after preparation. In the refrigerator, beetroot salad, pickled cucumber can be kept for a maximum of twelve hours, after which the dish is no longer suitable for eating.

Beetroot salads have an amazing taste and incredible amount useful substances. The appetizers combine excellent taste and incredibly rich aroma. If cucumbers are also present in the recipe, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. It would seem simple regular dish, but it is simply impossible to do without it.

Simple in this case is the main advantage. It is because of this that every note is felt. The products do not muffle each other, but on the contrary, they emphasize the impeccability of the neighboring components. Potatoes are not added here in vain, it makes the dish satisfying, but at the same time it does not allow the appetizer to lose its freshness.

Required components:

  • 500 gr. potatoes;
  • 200 gr. pickled cucumbers;
  • 20 gr. vegetable oil;
  • 15 gr. mustard;
  • 500 gr. beets.

Beet salad with pickled cucumbers:

  1. The potatoes and beets are washed with a brush, laid out in separate saucepans, poured with water and boiled. After cooking, cool, peel and cut into cubes.
  2. Pickled cucumbers are cut in the same way, only they are also squeezed a little from the marinade.
  3. The oil is mixed with mustard.
  4. The products are mixed.
  5. The salad is placed briefly in the refrigerator so that it soaks and cools.

Salad of beets and cucumbers

Fresh cucumbers combined with tender cheese and sweetish beets create an amazing harmony. It turns out incredibly easy, but satisfying. The appetizer looks perfect, and the taste is delightful. Moreover, you can achieve a completely different taste shade, depending on which cheese will be chosen.

Required components:

  • 300 gr. beets;
  • 200 gr. cucumbers;
  • 50 gr. cheese;
  • 30 gr. sour cream;
  • 30 gr. mayonnaise.

Cooking step by step:

  1. Beets are washed with a brush and set to boil. The finished root crop is cooled and cleaned, rubbed on the largest grater.
  2. Cucumbers are washed and wiped, peeled off and cut into strips.
  3. To grind cheese, take a smaller grater and rub it on it.
  4. All products are poured into a salad bowl.
  5. Mayonnaise in a bowl is mixed with sour cream.
  6. The resulting mixture is poured over all the products, mixed with a spoon.

Tip: Beets baked in foil will be healthier and tastier than boiled ones. With this preparation, the root crop retains a maximum of useful substances, including vitamin C.

Step by step recipe with photo

Beetroot and pickled cucumber salad is so easy to prepare that even a schoolboy can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store or you can use your own, corked this year. The mustard in grains will brightly emphasize the taste of the salad: “French” or “Dijon”, but you can cook the dish without it.

Remember that the beet layer releases a lot of juice, so you need to serve the salad on the table immediately after creating it. It is best to use olive oil, cold pressed. Boil beets in advance in water or bake, and then cool sharply and peel off the skin.

The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.

So let's get everything ready. necessary products and let's start cooking!

Grate the peeled and washed beets on a grater with small cells into a deep container. Leave for 5 minutes and squeeze the juice out of the mass.

We will do the same with pickled cucumbers, not forgetting to squeeze the juice out of the crushed mass, otherwise the whole dish will “float”.

Put a culinary ring on a plate, put a layer of beets in it, and a layer of cucumbers on it. We will not salt the dish, since cucumbers are already saturated with various tastes and spices. Lightly tamp the layers with a spoon and remove the ring.

Rinse and chop the green onion feathers, put the sliced ​​\u200b\u200bin the salad, add grain mustard and lightly sprinkle the dish with oil.

We will serve a salad of beets and pickled cucumbers to the table immediately - everyone will stir it himself.

Variant with boiled beans

This hearty, nutritious snack is very tender and juicy. To prepare it you will need:

  • Not too big beets.
  • 4 drops Worcestershire sauce
  • Tea spoon grainy mustard.
  • 2 medium pickles.
  • ½ teaspoon natural honey.
  • A glass of beans.
  • Medium bulb.
  • 2 large spoons of olive oil.
  • Salt and dill.

Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil.

Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but usually this is not required.

Salad with chicken for hearty food lovers

The salad is good for those who cannot imagine a full meal without meat.

Ingredients:

  • Beets - 1 pc.
  • Cucumbers, potatoes, eggs - 2 pcs.
  • Chicken fillet - 0.5 kg.
  • Carrots, onions - 1 pc.
  • Celery root - 100 g.
  • Vinegar 9% - 2 tbsp. l.
  • Mayonnaise, herbs, salt - to taste

Cooking:

Boil vegetables, peel, grate, transfer to a bowl.

Add pieces of boiled fillet, chopped cucumbers, eggs and celery.

Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.

Add mayonnaise, mix thoroughly and garnish with herbs.

For a festive table, lay out all the ingredients in layers, spreading with mayonnaise. The best decoration is greens and crumbled boiled yolk.

Salad of beets and pickles

In its composition, this recipe resembles the well-known beet salad, peas, cucumber, but still has its own characteristics and differences. It turns out that the appetizer is more saturated than its famous counterpart, even more fragrant. The dish combines a huge amount of vegetables, due to which the salad has a lot of useful properties.

Required components:

  • 300 gr. beets;
  • 200 gr. carrots;
  • 300 gr. potatoes;
  • 80 gr. olives
  • 1 head of onion;
  • 200 gr. pickles;
  • 4 gr. pepper;
  • 10 gr. apple cider vinegar;
  • 10 gr. Sahara;
  • 4 gr. salt;
  • 40 gr. oils;
  • 30 gr. green onion.

Beet salad, pickles:

  1. Beets, carrots and potatoes with a brush are washed, laid out in three different saucepans and boiled in them, cooled under running cold water and cleaned.
  2. All root crops are cut into small squares on the board with a knife.
  3. Onions are freed from the husk and washed, laid out on a board and chopped. After that, the mass is sprinkled with vinegar, sprinkled with sugar and salted, marinated for 15 minutes, squeezed by hand.
  4. Cucumbers are cut into cubes.
  5. The olives are thrown into a colander, the entire marinade is decanted and chopped into thin rings.
  6. All products are poured into one bowl, pepper, add salt and add oil to them, put them in portioned glasses.
  7. Green onions are washed and dried, finely chopped, sprinkled with each individual portion.

Important! Beet salad, pickled cucumber will not be stored for a long time, it should be served immediately after preparation. In the refrigerator, beetroot salad, pickled cucumber can be kept for a maximum of twelve hours, after which the dish is no longer suitable for eating.

Beetroot salads have an amazing taste and an incredible amount of nutrients.

The appetizers combine excellent taste and incredibly rich aroma. If cucumbers are also present in the recipe, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. It would seem that a simple, ordinary dish, but it is simply impossible to do without it.

Beetroot salads have an amazing taste and an incredible amount of nutrients. The appetizers combine excellent taste and incredibly rich aroma. If cucumbers are also present in the recipe, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. It would seem that a simple, ordinary dish, but it is simply impossible to do without it.

Salad of boiled beets and pickles, despite the ease of preparation and the availability of products, it is very interesting. It turns out juicy, with a slight sourness that cucumbers give it, a pleasant sweetness of beets and a spicy note that garlic gives it. My family really likes this dish.

Ingredients

To prepare a salad of boiled beets and pickles, we need:
beets (medium size) - 3 pcs.;
pickled cucumbers - 4-5 pcs.;
mayonnaise (or sour cream) - 100 g;
garlic - 2-3 fresh cloves or 1 tsp. granulated.

Cooking steps

Wash the beets well, put them in a saucepan, cover with water and boil until tender, then cool and peel.

Grate the beets on a fine grater.

Pickled cucumbers, cut into cubes, put to the grated beets, mix the salad.

Add granulated or pressed garlic to the salad, mix.

Season with an interesting, juicy, tasty salad of boiled beets and pickles with sour cream or mayonnaise and you can serve it to the table.

Beetroot, beloved by us and many other peoples, is a juicy and red root crop. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beetroot salad has been a convenient, inexpensive and delicious dish, both on a holiday in the form and in simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to beets. A lot of great ideas for delicious salads with beets. And everyone can be useful exactly as much as tasty.

After all, beets contain many vitamins, minerals and nutrients. Who often eats beetroot in any form will be less sick and easier to cope with viruses. Beetroot cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say that beets are simply delicious, especially in interesting salads. It is not necessary to eat it alone without other products. Let's show imagination and prepare a delicious salad of boiled beets using the following recipes.

Boiled beet salad with garlic, prunes and walnuts

Very simple, but surprisingly tasty beetroot salad. Combinations with garlic always come out advantageous for beets. It’s delicious and hard to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quite quickly, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have salads from boiled beets, we will consider this item completed.

You will need:

  • beets - 2 medium pieces,
  • walnuts - 100 gr,
  • prunes - 70 grams,
  • garlic - 2-3 cloves,
  • mayonnaise - 3-4 tablespoons,
  • salt and pepper to taste.

Cooking:

1. Grate boiled beets on a coarse grater.

2. Soak the prunes in warm water to soften them. After that, cut it into small pieces, but do not cut it too small so that it does not lose its taste.

3. Grind the walnuts in a blender into small pieces. You can also do it manually different ways. For example, put it in a bag, and roll it with a rolling pin until the nuts break into crumbs. You can crumble in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.

4. Put mayonnaise and salt to taste. If you want to be spicier, pepper a little, but keep in mind that garlic will also give 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 dish or form it with a ring. Decorate the salad with drops of mayonnaise, walnut pieces or herbs. It will turn out both beautiful and tasty.

delicious salad from boiled beets with garlic and prunes is ready. Enjoy your meal!

Beet salad with fried onions and walnuts

Another simple and delicious beetroot salad. The ingredients are minimal, the cost is fantastically low, the taste is just wonderful. I recommend trying and introducing into the daily menu, as a vitamin and hearty salad. AT 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 gr,
  • salt and pepper to taste.

Cooking:

Preparing a salad of boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

Onions must be fried in vegetable oil until golden brown and softness. Squeeze the garlic through a press or grate on a fine grater. Put it to the beets. Place still warm on top. fried onion and leave it like this for a few minutes.

Grind walnuts in a blender or crumble with a rolling pin. Mix all the ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.

Delicious and simple salad with beets is ready.

Salad of beets, beans and pickles

The combination of beetroot and pickles may remind some of vinaigrette, but this is a completely different salad. In addition to beets, its basis is red boiled beans. You can cook it yourself, or you can make it easier and buy it in the store canned beans. Salted 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.

Cooking:

1. Drain liquid from beans. You can rinse it a little with drinking water so that it gets rid of the remnants of the thick broth and shines.

2. Cut pickles into small cubes.

3. Beets are also best cut into cubes. Although, if desired, you can grate it on a grater, this is to your taste.

4. Add grated garlic to vegetables.

5. Salt the salad and dress with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although everything is just as tasty.

sprinkle ready salad fresh green onions. Serve for a festive or everyday dinner. Great if you are fasting.

Delicious boiled beetroot salad with egg and melted cheese

We continue to consider delicious beetroot salads. At the base, as already indicated, boiled beets. This salad also uses boiled eggs and melted cheese. Such a salad turns out to be very tender with a creamy aftertaste. It can be easily placed for guests on festive table.

You will need:

  • beets - 1 large,
  • eggs - 3 pcs,
  • processed cheese - 1 piece,
  • garlic - 2-3 cloves,
  • mayonnaise,
  • salt and pepper to taste.

Cooking:

This salad, like many other beet salads, is prepared in just a matter of minutes. Of the preparatory actions, only boil the beets until cooked and hard-boiled eggs.

Next, peel the beets and grate on a coarse grater. Grate the cheese also on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.

Peel the eggs from the shell and grate on a coarse grater. Finely chop the garlic.

Now mix all the ingredients in a convenient bowl, season with mayonnaise. lightly salt and pepper.

Serve a delicious salad of boiled beets, garnished with boiled egg slices and herbs.

If you didn’t know, then I will tell you that mixing boiled beets with raw carrots and cabbage is not only possible, but also necessary. Get a light vitamin spring salad. However, it is both summer and autumn, since the lack of fresh vegetables no at any time of the year.

You will need:

  • boiled beets - 2-3 pieces,
  • cabbage - 300 gr,
  • carrots - 3-4 pieces,
  • onion - 1 pc,
  • garlic - 1-2 cloves,
  • vegetable oil for dressing
  • salt to taste.

Cooking:

Of all the vegetables used in this salad, only beets need to be boiled. Cool it down and clean it up. After that, cut all the vegetables into approximately the same pieces.

If you have a grater for Korean carrots, then you can grate both beets and carrots on it. So the salad will get an original appearance.

Cabbage is best chopped into very thin strips. If the cabbage is harsh, then put it in a separate plate, sprinkle with salt and remember a little with your hands. The cabbage will release the 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 pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.

Before mixing all the products, put the beetroot in a bowl and season it 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, mix well. salt and add oil if not enough.

Enjoy your meal!

Festive layered salad of boiled beets and carrots

Beetroot salad is a great addition to any holiday table. Especially if it's a win. Puff salads are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots are bright in color on their own, add other layers, such as boiled eggs or cheese, and the salad will sparkle with colors.

Delicious salad with boiled beets, cheese and walnuts

Beetroot salad doesn't have to have a lot of ingredients. Just 2-3 of the most delicious and simple are enough cooking masterpiece ready. The thing is that the beetroot itself is delicious and it only needs to be supplemented. Cheese is great for this. Here is such a salad with cheese and nuts is wonderful for a holiday and on weekdays.

You will need:

  • beets - 3 large,
  • hard cheese - 80-100 gr,
  • walnuts - 50 gr,
  • garlic - 2 cloves,
  • mayonnaise for dressing
  • salt and pepper to taste.

Cooking:

1. boiled beets grate on a coarse grater.

2. hard cheese grate your favorite variety on a fine grater. Leave just a little to decorate the salad on top.

3. Grind the nuts with a knife or in a blender. But do not grind them into dust, leave pieces that will be felt by the taste.

4. Mix all the ingredients in a salad bowl. Squeeze the garlic in there. Salt to taste and season with mayonnaise.

5. To give the salad a nice shape, you can put it in a small round bowl, then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.

6. Make a beautiful hat on top of the salad grated cheese, and arrange walnuts in a circle.

Delicious beetroot salad is ready. Call everyone to the table!

Light salad of beets and feta cheese

If you are on a diet, great post or just love low-calorie and healthy food - beets are your best friend. In addition to taste, it has many useful properties. Not surprisingly, beetroot goes well with feta cheese to taste.

You will need:

  • beets - 4 pcs,
  • feta cheese - 100 gr,
  • parsley - a few branches,
  • garlic - 1 clove,
  • olive oil - 2 tablespoons,
  • lemon juice - 3 tablespoons,
  • salt and pepper op to taste.

Cooking:

Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into roughly the same cubes.

Chop parsley without chopsticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Pour olive oil and mix everything well.

Salt to your liking. But a healthy salad can not be salted. Serve to the table. Light diet beetroot salad is ready.

Salad with chicken, cheese and beets - video recipe

Another delicious festive salad from beets, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. Can easily become an alternative to herring under a fur coat.

Original salad of beets, pears and Adyghe cheese

A pear is not the first ingredient that comes to mind to add to a boiled beetroot salad. But still not the last one. No matter how original it may sound, the salad turns out to be very interesting in taste. Quite sweet, but pleasant. My advice for this recipe is don't go for an overly juicy pear variety. A popular conference is quite suitable.

You will need:

  • beets - 2-3 pieces,
  • pear - 1 piece,
  • Adyghe cheese - 100 gr,
  • garlic - 1-2 cloves,
  • sour cream - 3-4 tablespoons,
  • salt to taste.

Cooking:

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 it. If the usual, then the pear is better to cut. From a regular grater, a pear lets out too much juice. Don't forget to peel the skin off the pear.

3. Crumble cheese with your hands from a bowl of salad. Adyghe cheese breaks into pieces very easily. By the way, you can use other white cheeses instead. mild taste: 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.

5. Lightly salt the salad and season it with sour cream.

6. Sprinkle the salad on top with crumbled walnuts. If desired, nuts can be added directly to the salad. Choose according to your taste.

Delicious and light salad from boiled beets with pears is ready. Enjoy your meal!