Salad with beet tops recipe. Healthy beet leaf salad with nuts in Abkhazian style

All over the world, beets are used to prepare everyday and festive dishes. This vegetable is not only tasty, but also extremely useful, because it contains many vitamins and minerals. A product with a sweetish taste is an excellent basis for preparing salads. Used in cooking and haulm. The article offers a description of several unusual recipes with beets.

Beet and carrot snack

Traditional beetroot caviar has been familiar to many since childhood. It has always been on the menu of kindergartens and schools due to its high content of nutrients and easy digestibility. This salad is prepared from beets, carrots and onions. Some add tomato paste or tomato to it.

Carrot and beetroot salad can be served hot or cold. To prepare it, you need to cut the onion into small cubes, and grate the rest of the vegetables. The proportions of the products are arbitrary, but beets should make up the majority. It is best to fry the ingredients separately, and only then mix and stew together.

Beet salad with garlic: classics and innovations

The peak of popularity of this snack came in the 90s, when stores could not boast of a wide assortment. An easy-to-prepare salad with a minimal cost was enjoyed by everyone! It was prepared on weekdays and was always served on the festive table.

Beetroot salad with garlic can be prepared the day before the feast. Then it will infuse and completely soak. For cooking we need:

beets - 0.5 kg;
garlic - 3-4 cloves;
mayonnaise - 150 g.

Boil beets until tender and grate on a fine grater. Pass the garlic through a special crusher. It is convenient to combine the ingredients in a deep bowl. A word of advice: it is not necessary to wait for the beets to cool completely. If you season a still warm salad with garlic and mayonnaise, cover it with a lid and wrap it, it will soak much faster. Today, in such a beetroot salad, the recipe of which has been known to many for more than a dozen years, other ingredients are added: melted cheese, prunes, raisins, greens. And someone goes even further and experiments with capers, mushrooms, dried fruits.

"Tops and Roots": salad with tops and seeds

Many throw away the tops, and they do it completely in vain! It is known that the leaves of many root crops contain almost twice as many nutrients. Beetroot is no exception. And with proper preparation, this storehouse of vitamins is also quite tasty. For Beetroot Salad with Garlic Tops and Roots you will need:

1 beet with tops;
4 young green onions along with a white and green part;
1 small avocado;
a handful of peeled roasted seeds.

And for refueling, take:

Wrap the beets in foil and send to bake in a preheated oven. We will cut off the red stems from the tops, and we will blanch the green parts in water for about five minutes. Mix all the ingredients of the sauce and let it brew. When the beetroot is baked, let it cool down. Then cut into large pieces. Chop the green onions into rings. Tear the beet leaves with your hands or cut with a knife not too finely. Mix all the ingredients in a wide bowl and pour over the dressing. Before serving, generously sprinkle the salad from beet tops with seeds.

Figs, honey and beet leaves - a combination for a summer breakfast

This dish is suitable even for those who are on a diet. Such beetroot salad is also suitable for periods of non-strict fasting. It can be an ideal breakfast option, because it contains many vitamins and minerals that can energize you for the whole day!

For cooking, take the following products:

a bunch of tops;
3 fresh raw figs;
feta cheese - 30-50 grams;
olive oil;
a teaspoon of soy sauce;
a teaspoon of honey;
a little wine vinegar;
pepper and salt, sea salt is better.

Lubricate the bottom of the cast-iron wok with oil, put the dishes to warm up. Fry the chopped tops, stirring, for about a minute. After the greens, we put them in a salad bowl, and in a wok we very quickly warm up the figs cut into quarters. Still warm, transfer it to the tops. While the ingredients are still warm, sprinkle the chopped feta on top. Pour the beetroot salad with a dressing of a mixture of soy sauce, olive oil and wine vinegar. Let's salt and pepper. And we will serve immediately after preparation.

Salad of apples, cheese and beets

For salads, it is not necessary to use boiled, baked or fried beets. Raw, this vegetable is also extremely tasty, and there are even more vitamins in it! To prepare such a salad, take a couple of large apples and two beets of about the same size. We also need a handful of nuts, some goat or sheep cheese, the juice of half a lemon and fresh arugula. Apples and beets should be cut into cubes and put in a wide bowl. Mix and pour over lemon juice. Put the arugula on a plate, put the sliced \u200b\u200bsticks on top. Roast the nuts in the oven or in a frying pan. Grind the cheese with your fingers and sprinkle on top, add the nuts. If fresh cheese is used, the dish needs to be salted additionally.

Beetroot with pine nuts and beans

To prepare such a salad, you can use any canned legumes: peas, beans, chickpeas. It is very tasty with corn or even small pickled champignons. To prepare a salad, take the following products:

boiled beets - 4 pcs.;
a can of canned chickpeas or peas;
a handful of pine nuts;
0.5 cups of feta;
greens: dill, parsley, quinoa, basil.

And for dressing, we will prepare a sauce of olive oil (4 tablespoons), honey (0.5 tsp), lemon juice (halves) and spices. While the ingredients are being prepared, the sauce will infuse well.

Grate the beetroot, sprinkle with olive oil, put in a frying pan and put in the oven. When it is baked, combine with cheese, chickpeas and add pine nuts. Everything, beetroot salad with nuts and cheese, it remains only to pour over the sauce. Can be served on the table.

How to prepare beets and tops for cooking

Many people think that the preliminary stage of preparation is not important at all. But in fact, the taste and usefulness of the future dish depends on how to prepare the products. Vegetables that will go into beetroot salad must be properly processed thermally. When cooking, beets should be immersed in boiling water, and not in cold water. It is best to fry beets separately from other vegetables. And in order to preserve the maximum of useful substances, it is best to bake vegetables in the oven, wrapped in foil.

The tops must be thoroughly washed before use and cut off too hard parts.

Harvesting for the future

You can prepare beetroot salad for the winter. The recipe for canned snacks is simple and does not require much effort. The beetroot baked in pieces should be grated, mixed with fried onions, poured with tomato. After stewing over low heat under a lid, salt and raw garlic are added to the salad. In order not to worry about the safety of the product, you can add vinegar at the rate of 50 grams per 3 liters. After 20 minutes of stewing, beetroot salad can be laid out in pasteurized jars and rolled up. It is not necessary to sterilize this dish. And in winter, before serving, you can add chopped garlic and green onions to the salad.

Several sheets of beet tops;
Fresh cucumber, 3-4 pieces;
fresh tomatoes, 2 pieces, if using cherry tomatoes, 4-5 pieces;
Green onions, 50 grams;
Celery, to taste;
Bulgarian pepper, 203 things, different colors;
Lemon juice;
Olive oil;
Salt, black pepper, basil. oregano;
a jar of canned corn;
A couple of cloves of garlic.

Recipe:

According to this recipe, the salad turns out bright and very fresh. It also contains a lot of vitamins, all vegetables are used fresh. Therefore, they retain all the beneficial properties. Rinse beet tops under running water, then cut into thin slices.
Wash a fresh cucumber, cut off its bitter part on both sides. Then cut the fresh cucumber into medium-sized cubes.
We also wash fresh tomatoes under running water. Then we cut it into small cubes, or small slices.
Green onions will be cut into thin rings.
Wash and chop the celery.
We clean the bell pepper well inside, remove all the seeds and partitions. Then wash well and cut into small cubes. Take green, yellow, red pepper, it will be very beautiful.
Open a jar of corn and drain all the liquid, rinse the corn under water using a colander.
We clean the garlic and wash it under running water. Then chop the garlic with a garlic clove, or a fine grater.
Add lemon juice and spices to olive oil: black pepper, oregano, basil. Mix salad dressing well. Then add chopped garlic, it is advisable to put the dressing in the refrigerator for 15 minutes. Thanks to this, the dressing will have a richer taste.
We put all the products that we have prepared in a common container, then mix them well. Salt the salad to your taste and season with dressing, mix well. We shift the salad into a salad bowl to make it more beautiful, cover the bottom of the salad bowl with lettuce leaves. We can serve the salad right away. It is very light and dietary, suitable as an appetizer for an island dish, or as a light dinner. This recipe is especially suitable for those who are on a diet. Be sure to prepare a vitamin recipe. Sour cream or mayonnaise is also used as a dressing. Bon appetit.

Details

Salads from beet tops are very useful and if you have purchased young beets, do not throw away their tops, but consider our simple and proven recipes and prepare a healthy and tasty salad for your family. We have selected some interesting recipes, you can easily use them and at the same time diversify your home menu. Beetroot salad goes well with any side dishes, as well as meat and fish dishes.

Salad of beet tops with lightly salted cucumber

Required salad ingredients:

young beets with tops - 3 pcs.;

fresh cucumber - 1 pc.;

salted cucumber - 1 pc.;

red onion - 1 pc.;

apple - 1 pc.

Required dressing ingredients:

vegetable oil - 150 ml;

ground ginger - 2 tsp;

honey - 1 tbsp. l.;

mustard - 1 tsp;

salt - to taste.

Cooking process:

Thoroughly wash the beets with tops under running water, then cut off the tops and cut into small pieces. We wrap the beets in foil and put in the oven, bake for forty minutes at 200 degrees.

Cool the baked beets, peel and cut into large cubes or strips. Peel the onion, wash and cut into medium cubes. Put the chopped ingredients into a deep salad bowl.

Finely chop the cucumbers and apples, add to the salad bowl. Dress the salad with the prepared sauce, if desired, you can add chopped green onions, mix and serve.

Vegetable salad with beetroot

Required Ingredients:

beet tops - 4 cuttings;

red sweet pepper - 1 pc.;

green sweet pepper - 1 pc.;

cucumber - 2 pcs.;

radish - 4 pcs.;

carrots - 2 pcs.;

mustard - 0.5 tsp;

lettuce;

pepper with lemon flavor - 1 tsp;

freshly squeezed lemon juice;

olive oil - 3 tbsp. l.;

salt - to taste.

Cooking process:

We thoroughly wash the beet tops and cut into large pieces, sprinkle with freshly squeezed lemon juice and leave for half an hour. During this time, prepare the rest of the vegetables.

We clean the carrots with cucumbers and cut into thin strips. Cut the radish into similar pieces. Cut the red and green peppers in half, remove the seeds and wash well.

Rinse the lettuce leaves, dry and finely tear with your hands. In a deep salad bowl, combine chopped cucumbers with carrots, beet tops, lettuce and radishes. Separately, in a bowl, combine mustard with olive oil, salt and pepper with lemon flavor, mix.

Dress the salad with the prepared sauce, salt to your taste and mix. Now fill the halves of peppercorns with salad, garnish with sprigs of fresh herbs and serve.

Beetroot Salad with Chicken

Required Ingredients:

beet tops - 1 bunch;
lettuce leaves - 1 bunch;
parsley - 1 bunch;
boiled chicken fillet - 300 g;
cucumbers - 2 pcs.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
vegetable oil - 2 tbsp. l.;
apple cider vinegar - 1.5 tbsp. l.;
mustard - 2 tsp;
sugar - 2 tsp;
ground black pepper and salt - to taste.

Cooking process:

Cool the boiled breast and cut into thin strips. Then rinse the tomatoes with cucumbers and cut into small slices.

Finely chop the greens and tops. Rinse the lettuce leaves and tear with your hands.

We put the prepared ingredients in a salad bowl and mix, let it brew. During this time, we will prepare the filling.

Pour vinegar into a small bowl, add garlic, mustard, sugar, ground black pepper and salt passed through the garlic, mix.

Serve the finished dish on the table and enjoy the salad with beet tops.

Enjoy your meal.

This rather unusual salad looks very beautiful on the table. Well, the taste turned out to match its beautiful appearance. It is possible that if I had chard (chard) and a can of anchovies on hand this evening, I would choose them. But, if paraphrasing the famous song "... we blinded the salad from what was ...", then the result was excellent. And the aroma of sunflower oil gave it a certain piquancy.

Young beet leaves - a bunch, white beans 1 can 425 g, green pitted olives 2 tbsp. l., sprat spicy salting 100 g, salad onion 1 onion, bunch of parsley, balsamic vinegar 1 tbsp. l., unrefined sunflower oil 2-3 tbsp. l., pepper.

Rinse beet leaves well under running water. Boil water, and put beet leaves. After boiling, blanch for 2-3 minutes, then drain in a colander and immediately cool under cold water. Wipe off excess water with a paper towel. Cut the cooled leaves and put in a bowl. Top with balsamic vinegar and some vegetable oil, pepper. Mix and leave to marinate for 15 minutes.

Rinse beans in water. Cut the olives crosswise into rings (I used olives stuffed with lemon). Cut the red onion into half rings and disassemble into strips.

Clean the sprat and remove the fillet, then cut into pieces. If caviar gets into the sprat, then it is good to leave it to decorate the salad, as well as several pieces of fillet. Finely chop the parsley.

Put the prepared salad ingredients to the beet leaves, add the rest of the oil and mix.

Salt, in my opinion, is not necessary, as the sprat gives the salad the necessary salt.

When serving, decorate the salad with sprat fillet strips, caviar and parsley sprigs.

Bon appetit!

When buying or picking young beets in the garden, many housewives cut and throw away the tops - beet leaves with stems, and do so completely in vain. Beet tops are as tasty and valuable product as the beet itself, even several times superior to it in terms of the content of nutrients. One of the categories of dishes that can be prepared with beet tops is salads, we will talk about them.

Beet tops are very useful - they contain folic and ascorbic acids, vitamins of groups B, P, PP, U, as well as substances such as magnesium, potassium, iodine, iron, calcium, betaine, cobalt, choline. Vitamin C in beet tops is several times more than in the root crop itself.

A few decades ago, Soviet scientists found that the leaf parts of various vegetables are superior to root crops in terms of chemical composition. Beets are one of the clearest examples of this.

In the cuisines of different countries of the world, including ours, there are famous dishes that are prepared with beet tops. We have it, for example, summer borscht, and in Georgia - pkhali. It is customary to cook salads with beets, such salads are a real vitamin bomb for the body, eating them periodically, you provide yourself with the prevention of internal hemorrhages and sclerosis, problems with metabolism and hematopoiesis, gastric ulcer and duodenal ulcer, gastritis, liver diseases and etc.

Salad recipe with beet tops and nuts

You will need: 4 sprigs of parsley, tops of 3 young beets, 2 cloves of garlic, 1 onion, 3 tbsp. vegetable oil, 1 tsp adjika, 0.3 cups of walnuts, salt.

How to make beetroot salad. Cut the onion into rings, finely chop the garlic and parsley, nuts into large crumbs. Rinse the tops well and cut into pieces about 4 cm long, put in boiling water, blanch for 4 minutes, put in a colander, cool. Mix the tops and nuts, onions, parsley and garlic, season the salad with adjika and oil and salt it to taste.

Salad with vegetables and beets with tops

You will need: 3 young beets with tops, 1 apple, red onion, fresh and lightly salted cucumber, dressing - 150 ml of vegetable oil, 1 tbsp. honey, 2 tsp ground ginger, mustard, salt.

How to cook a salad of beet tops with vegetables. Cut off the tops of the beets, rinse thoroughly. Rinse the root crops too and, wrapping them separately in foil, bake 3 beets for 40 minutes in an oven preheated to 200 degrees, cool, peel and cut into medium pieces. Cut the apple and cucumbers into cubes, finely chop the onion, chop the beet tops into small pieces. For the sauce, beat the butter with mustard, ginger, honey, salt, season the ingredients put in a bowl, mix the salad.

Salad of beet tops with herbs and egg

You will need: 200 g of fresh beet tops, 50 g of sunflower oil and green salad, 1 hard-boiled egg, ½ lemon, parsley, dill, salt.

How to make a salad of beet tops, herbs and eggs. Finely chop the tops, lettuce, greens, season everything with oil. Finely chop the egg, add to the salad, pour over the salad with lemon juice and salt, mix and serve.

Recipe for Beetroot Salad with Chicken and Vegetables

You will need: 250 g of boiled chicken breast, 150 g of cucumbers and small tomatoes, 1 bunch of lettuce, beet tops and parsley, dressing - 2 cloves of garlic, 2 tbsp. olive / sunflower oil, 1.5 tbsp. apple cider vinegar, 2 tsp each mustard and sugar, pepper, salt.

How to cook a salad of chicken and beet tops with vegetables. Cut the breast into strips, slices - cucumbers and tomatoes, chop the greens, tops and lettuce. Mix all the products for dressing, excluding the oil, then start pouring it in a thin stream with constant stirring. Combine salad ingredients, pour over dressing.

Try to make any salad with beet greens to your taste - they can be used along with the stems in the same way as ordinary lettuce leaves or greens. Not throwing away, but adding this most valuable product to your daily diet, you will bring great benefits to your own health and the health of your family and friends.