Boiled beetroot salad with vegetable oil. Boiled beetroot salad - recipes with photos. How to prepare a healthy dietary meal. Beets and seaweed

The easiest recipe for boiled beetroot salad consists of just three ingredients: the beetroot itself, mayonnaise and garlic. The vegetables are rubbed on a coarse grater, the garlic is chopped with a garlic press. In a more expanded variation, it is called "Red Moscow", and they add more walnuts... By the way, you can significantly improve and lighten the taste of nuts if you soak them in boiling water, and then at least partially remove the thin skin from them. In this form, the nuts are very tender, juicy, tasty.

The five most commonly used ingredients in boiled beetroot salad recipes are:

Many aficionados of a healthy, balanced diet nowadays like to organize salads from diced boiled beets. A variety of components are added to them, starting with nuts and ending with cheese, cottage cheese, herbs and so on - which is enough imagination and courage))

In salads, boiled beets can be included in several forms: grated, cut into cubes, strips, slices, rolled through a meat grinder. Many people choose it not so much for its taste as for its bright, rich color. Especially if the beauty of the salad matters. The beetroot layer in the flaky salad looks very cool.

How to cook beets for salad faster and easier? Most The best way is to use a pressure cooker. Wash the beets thoroughly and place them on the bottom of the pan. Pour water so that it completely covers the vegetables and is even two times higher than them. Let the water boil. And after boiling, cook for half an hour (plus or minus) under a tightly screwed lid. Then carefully remove the lid, drain the broth and pour cold tap water over the beets. Let it sit for about five minutes.

Five Lowest Calorie Boiled Beetroot Salad Recipes:

Few people know and can explain what such magical forces are turned on, but such a trick with cold water helps to cook the beets until fully cooked. You do not need to salt it. Plus, the roots must be selected in the same size, not large and not small.

The gardening 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 not far off. Therefore, already now you should take note of interesting recipes, and today we decided to devote the post to one of the vegetables and offer simple and delicious dishes from beets. This sweet red root vegetable is on the list of the healthiest vegetables, but how to cook it and in what form to present it to the household is still worth considering.

We are used to using beets in the preparation of traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But in the world there are still a huge variety of recipes where you can apply this vegetable. For example, it is not a sin to cook a stew from red beets, or make an appetizer so delicious that you will lick your fingers, as they say. In addition, pancakes are even made from beets, which 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.

What is the most delicious beet

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 of a 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. Beets have remarkable benefits for us, but you need to be able to choose them correctly, then the dishes are guaranteed to turn out delicious.

• The size of an ideal beet should not exceed 12 cm in diameter and a weight of 400 g. Otherwise, it can be assumed that we have either not a table beetroot, but a feed beet, the taste and texture of which, to put it mildly, are not important, or the vegetables are stuffed with nitrates to the eyeballs. which significantly reduces their usefulness.
• External condition. When making a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, the beetroot should be dense, without soft points and holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
• Colour. 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 the longitudinal cut of a good beet, there will be no rings, fibers and redness. All these characteristics indicate the fodder type of the vegetable, or an excess of fertilizers in the cultivation of the crop. But the dark ruby ​​or even purple pulp of uniform color with rich dark juice is a clear indicator of tasty beetroot.

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

• To boil beets at home in the usual way, pouring cold water and putting on medium heat, it will take 1-2 hours.
• To speed up this process a little and also keep the 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 lower the washed root vegetables into the pan, thereby saving their benefits.
• Another method, 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 in the sleeve of the culinary experts there is an excellent trump card on how to cook delicious beets for mono-salads or vinaigrette. To do this, wrap the washed fruits in foil and bake in the oven at 180 ° C for 40-50 minutes. You should not 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 cooked beets.
• If you use a pressure cooker to boil beets, then it will take 30-35 minutes for whole root crops to be ready, and if you cut the beetroot into bars, they will be ready in 20 minutes.

• The leader in fast boiling of beets is the microwave oven. If you put the washed root vegetable in a hermetically tied 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 steamer will take 50 minutes to cook beetroot, and a multicooker will take 40-60 minutes in the "cooking" or "baking" mode.

You can read more about all the methods of cooking beets in our articles.

First courses with beets

First courses with beets are 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 borscht ...

Beet main courses

Recipes for main courses of 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 "Pepper Mix" - ½ tsp;
• Extra salt - ½ - 1 tsp;
• Fresh tomato - 1 fruit;
• A slice of garlic - 1-2 pcs.;
• Red onion- 2 onions;
• Medium-sized beetroot - 5 tubers;
• Refined oil - 50 ml;

Side dish preparation

1. Chop the onion 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. Grind the tomato into cubes or also three on a grater and add it to the stewpan with the vegetables.
4. Now add some salt and pepper to the mixture, cover and simmer over low heat for 15 minutes, stirring regularly.
5. After readiness, pour finely chopped greens into a container and insist the garnish under the lid for another 5 minutes.

Burak with cheese sauce

Ingredients

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

Step by step preparation of a snack

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

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

How to properly cook beetroot stew

1. Peel and cut the potatoes into cubes, then send them to cook until tender.
2. Clean the whole boiled beets and chop them into cubes.
3. Shred cabbage on a shredder with thin strips and put in a saucepan.
4. Dilute the tomato paste in a glass of water and pour the resulting mixture to the cabbage. Salt to taste and simmer everything under the lid until tender.
5. Chop the leeks into rings and fry until golden, mix with chopped strips 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 and pepper fry, then steal the beets, on top of which we lay the tomato cabbage. We anoint everything with spices and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

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

Cooking stewed vegetables

1. We send finely chopped onions into 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. Grind the potatoes into cubic pieces and also send them to the beets, where, under the lid, cook the stew until the potatoes are ready.
4. After 15 minutes, pour into the composition tomato juice, add chopped Bulgarian pepper, also add salt, lavrushka and spices to taste.

Cook the stew for another 10 minutes and turn it 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 wellness snacks, with maximum preservation of benefits, then a boiled version is most suitable for festive mayonnaise salads. But no matter what recipe we choose, the salad with beets always turns out delicious.

Salad "Sissy"

Ingredients

• Choice chicken eggs - 5 eggs;
• Ground black pepper - 1/3 tsp;
• Salt to taste
• Potatoes - 6 medium tubers;
• Carrots - 0.5 kg;
• Burak - 3 roots;
• Parsley leaves - 50 g;
• Mayonnaise - 300 g;

Cooking salad with boiled beets

1. Cook eggs hard-boiled for 10-15 minutes, then cool in cold water and grate.
2. Do not wash beets, carrots and potatoes from contamination, boil until tender and, after cooling, peel them. Each root crop is coarsely chopped on a grater. In separate bowls, mix each ingredient with mayonnaise, and salt and pepper to taste.
3. We spread 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 decoration.

"Peruvian" salad

A bright and very tasty appetizer will become the most original dish of any feast.

Products

• Carrots - 125 g;
• Burak - 150 g;
• Potatoes - 2 tubers;
• Frozen corn - 220 g;
• Leeks - 150 g;
• Sunflower oil - 1 glass;
• 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. Chop the leek onion into thin rings, chop the greens finely, and boil the corn for about 20 minutes in salted water, then put it in a colander.
3. We mix all the components in a common container and fill the salad with a dressing of sunflower oil, vinegar and salt.

Korean beet

Ingredients

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

Cooking beets in Korean

1. Rub the raw peeled beets with a long straw using a grater for Korean salads and mix with dry garlic, vinegar and salt.
2. We put the container with fragrant beetroot in a water bath and slowly heat it up for half an hour so that all the aromas penetrate the vegetable.
3. After the allotted time, remove the beets in the fire and grease with pepper and coriander.
4. Then heat the oil in an enamel bowl, 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;

Cooking snacks

1. Peel the baked beetroot and grate.
2. Turn the garlic into gruel with the help of a garlic and mix with oil, salt and pepper.
3. We fill the beets with garlic-buttered dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Ingredients

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

1. Grate boiled eggs with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
2. We clean the beets and carrots cooked in the skin and also grind with a grater and mix 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 them into small pieces and mix with nut crumbs.
5. Finely chop the green onion feathers.
6. Pass the garlic through a garlic press. Coarsely shave the cheese. Mix both components and season with mayonnaise.
7. Lay out the salad in layers: carrots, an egg, a cheese-garlic layer, again an egg, nuts with prunes, beetroot and sprinkle with green onions on top of the salad.

And a few more appetizers and salads with beets to your taste….

These are just a few of the recipes that include beets. But we hope that our simple beetroot dishes will delight you with their taste and will be appreciated by your family.

All boiled red beet salads are generally low in calories. Since the rest of the ingredients that traditionally complement the recipe are mostly vegetables. I have a wonderful selection for any occasion - dinner with the family, for a light snack. There are also candidates for drafting holiday menu... Moreover, all are incredibly simple in execution, and they will not yield to culinary masterpieces in taste.

Simple beetroot salad with garlic

All ingenious is simple! The two components are perfectly combined, sometimes you don't want to add anything.

1. I advise you to chop the boiled red beets into cubes, the salad will turn out tastier than with grated.
2. And one more good advice: Do not grind the garlic into a gruel, but chop with a knife, but extremely finely.
3. Instead of traditional mayonnaise and sour cream, try tucking in natural yogurt without additives. The dish will become less nutritious and more useful.
4. Connect the components and refuel. Bon Appetit!

Delicious salad of boiled beets and fresh cabbage

Simple vitamin salad for hastily but delicious. By the way, replace boiled beets with pickled ones, and add beans, it will turn out, with which I have already introduced you.

• Fresh cabbage - 200 gr.
• Large beets.
• Sunflower oil - spoon.
• Sugar, lemon juice and salt to taste.

How to cook delicious salad with beets:

1. Boil the beets and grate with coarse shavings (I often cut them into strips, like for borscht).
2. Chop the cabbage and grind it with your hands, letting in the juice. Season with salt and stir.
3. Add the root vegetable strips to the cabbage, season with spices and oil.

Beetroot salad with carrots and apples "Venus's Smile"

Light beet-apple salad from the category of dietary ones, great for losing weight. Incredibly interesting marinade and dressing with vegetable oil and vinegar. At the same time, the beet salad according to this recipe is great for a festive table.

Take:

• Medium beets.
• Large carrots.
• Sweet large apple.
• Bulb.

For refueling:

• Lean oil - 3 large spoons.
• Sugar - small, with a slide, spoon.
• Soy sauce - 2 tbsp spoons.
• Mix of peppers - amount at discretion.
• Salt is a teaspoon.

For the marinade:

• Apple cider or natural grape vinegar - 2 tbsp. spoons.
• Sugar - 2 tsp.

Step by step preparation of beetroot salad with apple:

1. Boil carrots and beets (baked tastier). Refrigerate and cut into strips.
2. Chop the onion into thin rings, peel the apples, remove the middle, and cut into strips. You will get beautiful straws if you use a Korean vegetable grater.
3. Put onions and apples in a salad bowl, pour in vinegar and add sugar. Stir and set aside to marinate for half an hour.
4. Prepare the dressing separately: combine the butter with salt and sugar, add the sauce and sprinkle with pepper. Whisk well until smooth.
5. Squeeze the onion and apple marinated by that time, add to the beets.
6. Season the salad and keep in the cold for 30-40 minutes.

Korean style baked beet salad

It has always been believed that for beet salad it is better not to cook, but to bake the root vegetable in the oven. A spicy salad cannot but please, like all Korean dishes popular recently. By the way, according to the proposed recipe, you can make a salad from fresh beets.

Would need:

• Raw beets - 600 gr.
• Bulb.
• Garlic cloves - a couple of pieces.
• Ground coriander - small spoon.
• Pepper - ½ teaspoon.
• Vegetable oil - 80 ml.
• 9% vinegar - 1.5 tbsp. spoons.
• Salt and sugar - 1.5 small spoons each.

How to make a delicious salad:

1. Wash the root vegetable, spread on a baking sheet and bake at 180 ° C, about 40-45 minutes. make sure not to dry out.
2. After cooling, peel and use a Korean grater. This will make a very beautiful straw.
3. Chop the onion into cubes and fry in oil. Add coriander and pepper to the onion and continue to fry for a couple of minutes. Leave to cool.
4. Put beet shavings in a bowl, add sugar, chopped garlic into gruel, salt, and pour in vinegar.
5. Send the onion there, add a little oil and mix.
6. Press down with pressure and put in the cold for 12 hours. During this time, stir the salad once.
7. After the set time, stir and serve.

Familiar with ? You will be surprised, but there are amazingly many recipes. You can get acquainted by following the link.

Recipe with beets, prunes and walnuts

Prunes are friends with vegetables, other fruits, and meat. Beets also go well with dried plum... Introducing the most popular beetroot salad recipe.

Take:

• Beet.
• Prunes - a handful.
• Walnut - a handful.
• Garlic - 2 cloves.
• Mayonnaise.

How to cook:

1. Steam the prunes for 15-20 minutes, drain and dry the plums. Cut into slices.
2. Chop the nuts, some into small crumbs.
3. Rub the boiled beets, send them to a salad bowl, add plums, nuts, finely chopped chives and season with mayonnaise sauce.

Diet salad with beans

Take:

• Beets and a jar of beans.

For refueling:

• Mustard is a small spoon.
• Lean oil - spoon.
• Lemon juice is a small spoon.
• Sugar is a dessert spoon.
• Salt, dill.

Step cooking recipe:

1. Peel the boiled beets, drain the liquid from the jar of beans. Chop the dill (add parsley if desired). Place in a salad bowl.
2. Prepare a dressing by combining mustard with butter and sugar. Salt. Pour in a little lemon juice, determine its amount yourself, based on your taste priorities.
3. Season the salad, stir and garnish with chopped green onions.

Beetroot salad with pickled cucumber, chicken and mayonnaise

A delicious and satisfying treat called "Confession". Perhaps because it will cause positive emotions in guests and households who have tasted the dish. If you start making beetroot salad for a holiday, lay it out in layers.

Would need:

• Chicken breast - 250 gr.
• Beet.
• Pickled cucumber (or pickled) - 150 gr.
• Purple onion.
• Hard cheese - 100 gr.
• Mayonnaise.
• Pomegranate seeds for decoration.

How to make a boiled beet salad:

1. Boil the root vegetable, cool and rub with coarse shavings. Many people prefer to cut into cubes, which is also a good option.
2. Boil and chill chicken fillet... Chop finely into cubes.
3. Grate cucumbers and cheese on a coarse grater. Cut into rings from the onion.
4. We collect the dish - put the chicken meat on the bottom of the salad bowl, make a mayonnaise mesh.
5. Next are the onion rings, followed by a layer of pickles.
6. Spread some mayonnaise and lay out the beets. Make a mesh again from mayonnaise sauce and garnish with grated cheese. Scatter pomegranate seeds over the top.

Beetroot and Cheese Salad Recipe

Take:

• Raw beets - 500 gr.
• Arugula - 50 gr.
• Pomelo - 150 gr.
• Cheese - 120 gr.

For refueling:

• Mustard seeds - 30 gr.
• Honey - 30 ml.
• Lemon and orange juices - 10 ml each.
• Sunflower oil - 50 ml.

Preparation:

1. Bake the beets in the oven.
2. Make a dressing by mixing honey with mustard. Whisk, pouring in the oil a little at a time. Then add both juices and beat well again.
3. Divide the chilled beets into cubes, mix with the dressing. Rub the cheese.
4. Add the sliced ​​pomelo and arugula.
5. Stir and scatter cheese shavings on top.

How to make beetroot tuna salad without mayonnaise

• Beets, boiled - 250 gr.
• Tuna is a jar.
• Parsley - 3 large spoons.
• Lemon juice - spoon.
• Salt, pepper, egg yolk for decoration.

Preparation:

1. Mash the fish with a fork. Boil the beets and rub coarsely.
2. Combine the components of the salad in a salad bowl, salt and stir.

Delicious salad with sour cream, avocado and feta cheese

Festive version of beetroot salad.

• Small beets - 6 pcs.
• Cheese - 150 gr.
• Avocado.
• Sour cream is a spoon.
• Lemon zest and juice - a teaspoon each.
• Garlic - a couple of cloves.
• Salt, herbs, pepper.

How to make beetroot salad:

1. Boil and cool the root vegetables, cut into 3 mm plates, no more. Spread the round pieces on a wide platter. Season with pepper and salt.
2. Combine feta cheese, lemon zest, garlic gruel and pepper in a bowl. Mix the mixture thoroughly.
3. Separately combine the avocado pulp with sour cream, pepper and mash properly with a fork.
4. Combine the contents of the bowls and stir.
5. Spread the delicious filling over the mugs.

Salad cooking secrets

Here are a couple of secrets for making delicious beetroot salads:

• It has always been considered that it is better to pick up medium-sized root crops. They are tastier, in addition, their cooking time is significantly reduced.
• Experienced housewives know that it is much tastier to make salads not from raw, but from baked beets. Try it by all means, if you haven't done it yet.

Either they love beets or they don't, there is no third way. She has a very bright taste. And in raw form, beets are consumed only by adherents of a healthy diet and those on diets ... But beet salads are tasty, healthy, they are a pleasure to eat. Moreover, the beets in them can be both raw and boiled. But beetroot salads are not only vinaigrette and “Herring under a fur coat”, in fact, beetroot salads simply amaze with their variety and originality.

Beets in salads get along well with many vegetables, meat, eggs, fish and dried fruits. Only her relationship with seafood somehow did not work out.
First, let's try to transform the traditional vinaigrette, making it even tastier and more original by replacing some ingredients or adding new ones.

Beetroot vinaigrette with meat

Ingredients:
1 beet
100 g of boiled meat (pork or beef),
2 potatoes,
1-2 carrots,
2 pickled cucumbers,
1 boiled egg
150 g mayonnaise
salt, black pepper, parsley and dill, green lettuce to taste.

Preparation:
Cut the meat into thin slices. Boil potatoes, carrots and beets, chill, peel and cut into cubes. Cut the cucumbers in the same way, finely chop the egg. Mix everything gently, salt, pepper, season with mayonnaise, sprinkle with parsley or dill (to your liking) and garnish with fresh lettuce leaves.

Beetroot salad with chicken

Ingredients:
3-4 beets,
2 red onions
2-3 chicken legs,
mayonnaise, salt - to taste.

Preparation:
Cut the onion into cubes and marinate. Boil and chop the beets and chicken. Spread the salad on a flat dish in layers: beets, onions, meat, onions, beets. The layers can be repeated, adding some salt and greasing each layer with mayonnaise. Be sure to let the finished salad steep.

Beetroot salad with crab sticks, cheese and eggs

Ingredients:
1 boiled beetroot
4 boiled eggs
200 g crab sticks
100 g of hard cheese
2-3 cloves of garlic
salt, mayonnaise - to taste.

Preparation:
Grate beets and eggs on a coarse grater, cheese on a fine grater. Cut into small cubes crab sticks... Combine the prepared ingredients and add the garlic passed through a press to them. Stir, add salt to taste and season the salad with mayonnaise.

Beetroot vinaigrette with sauerkraut and herring

Ingredients:
4 beets
1 stack. sauerkraut,
50 g herring fillet,
½ onion,
3 cloves of garlic
4 tbsp. l. vegetable oil,
salt to taste.

Preparation:
Boil the beets, chill, peel and coarsely grate. Grind the herring fillets. Sauerkraut rinse with cold water and chop. Mix all the ingredients, add garlic crushed with salt to them, season with vegetable oil and, after gently mixing again, put the vinaigrette in a salad bowl and garnish with onion rings.

For making vinaigrette and salads, choose sweet, dark-burgundy beets to emphasize their taste and designate the main role in the salad. And so that the beets retain their color after cooking, you can add 5 ml of vinegar or 20 ml of lemon juice to 1 liter of water.

Beetroot salad with carrots

Ingredients:
1 beet
1 carrot,
1 clove of garlic
1 walnut
salt, mayonnaise - to taste.

Preparation:
Grate raw beets and carrots, add chopped garlic and walnuts to them, salt, mix and season with mayonnaise.

If you want your beet salad to turn out tender, boil the beets, replace the carrots with apples, exclude the garlic, and do the rest the same way. In general, another salad turned out!

Boiled beetroot and fresh cabbage salad

Ingredients:
1 boiled beetroot
200 g of fresh white cabbage,
1 tbsp. l. vegetable oil,
sugar, citric acid and salt to taste.

Preparation:
Finely chop the white cabbage, salt, rub with your hands until juice appears. Squeeze it, and mix the cabbage with boiled beets, chopped into thin strips. Add sugar, diluted in a little water with citric acid, and season the prepared salad with vegetable oil.

Our mothers and grandmothers prepared beets for salad in the usual way, that is, they cooked them on the stove. Many of us still use this method. However, with the advent of new technologies, new methods have emerged. Modern housewives are increasingly boiling beets for salads in the microwave or multicooker. Just as quickly and without problems, you can bake beets in the oven, wrapping them in foil, and leaving them at 180 ° C for 30-40 minutes, depending on the size of the vegetable.

Beetroot salad with horseradish and fried onions

Ingredients:
3-4 medium beets,
3 onions,
100 g horseradish root,
100 g mayonnaise
50 g canned green peas,
1 tbsp. l. vegetable oil.
1 tsp 6% table vinegar
3 tbsp. l. greenery,
salt to taste.

Preparation:
Grate boiled beets and peeled horseradish on a coarse grater, add onion, salt, vinegar fried in vegetable oil, mix and season with mayonnaise.
When serving, garnish the prepared salad with green peas and herbs.

Beetroot salad with apples, nuts and raisins

Ingredients:
1-2 boiled beets,
1 sour apple
100 g raisins
50 g of walnut kernels,
30 g parsley
mayonnaise, salt - to taste.

Preparation:
Grate boiled beets on a coarse grater, mix with peeled and finely chopped apple. Pour the raisins with boiling water, let it stand for a while, and then squeeze and add to the rest of the ingredients. Chop the walnuts and parsley and add to the salad. Season with salt to taste, season with mayonnaise and stir. You can replace raisins with prunes, and add a little garlic.

Beetroot salad with beans and mushrooms

Ingredients:
2 beets
3 potatoes,
1 stack. beans,
200 g pickled mushrooms,
2-3 pickled cucumbers,
200 g mayonnaise or ½ tbsp. vegetable oil (one or the other, depending on desire),
½ lemon juice,
salt to taste.

Preparation:
Cut the boiled beets and carrots into cubes, toss with the boiled beans. Add finely chopped pickled mushrooms and salted cucumbers, juice of half a lemon, salt and season with mayonnaise or vegetable oil as you wish.

Raw beetroot salad with orange dressing

Ingredients:
1-2 small beets,
6 tbsp. l. freshly squeezed orange juice,
2 tbsp. l. vegetable oil,
2 tbsp. l. 6% vinegar
2 tbsp. l. Sahara,
2 tbsp. l. lemon juice
parsley, salt to taste.

Preparation:
Grate thoroughly washed and peeled beets on a coarse grater. Combine oil, lemon and orange juices. Vinegar, finely chopped parsley and sugar. Stir until the sugar dissolves, then pour this mixture over the beets and stir again. let the salad sit in the refrigerator for at least 4-5 hours, and then enjoy its amazing taste.

Beetroot salad with cottage cheese and apple

Ingredients:
1 boiled beetroot,
1-2 apples,
200-250 g of cottage cheese,
2-3 cloves of garlic
greens, salt, black pepper - to taste,
sour cream or mayonnaise - who likes what.

Preparation:
Grate boiled beets and apples on a coarse grater, add cottage cheese, chopped greens and mix. Salt and pepper the resulting mass and season with mayonnaise or sour cream if desired.

In the fertile field called "beetroot salads" you can still work and work: invent, experiment, combine, fantasize and, finally, enjoy the full results of your labor.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina