Beetroot salad with cheese and garlic. Vitamin beet salad with cheese

I remember in ancient times Soviet times For festive table Grandma prepared 4 salads: herring under a fur coat, Olivier salad, beets with garlic and carrots with garlic. The beets were probably just left over from the herring salad, and the carrots were from the winter salad. Many years have passed since then, and I often prepare these salads, and not only on holidays.

Salad ingredients:

beets - 2 medium-sized pieces,
garlic - 3 cloves,
cheese - about 50 g,
mayonnaise - about 50 g,
salt,
walnuts or cedar

Beet salad recipe:

Wash the beets without peeling them, wrap each one in foil and bake in the oven at a temperature of ~180° for about an hour or a little more (depending on the size of the beets) or boil until tender, cook for 40 minutes.
We clean and grate the finished beets coarse grater.
Grate the cheese on a coarse grater.
Pass the garlic through a garlic press. The ingredients for the salad are ready.

In a bowl, combine beets and cheese. Let's add a little salt. Do not oversalt, as we will be adding mayonnaise-garlic dressing to the beets.
Mix mayonnaise with garlic and finely chopped walnuts or pine nuts(for those whose budget allows, I prefer pine), we dress the salad. Be sure to let the beets sit in the refrigerator for a couple of hours and soak in the garlic. Don't forget to cover the salad bowl with a lid or cling film.

Decorate the salad with nuts just before serving. Can be cooked beet salad and without cheese and nuts, it will also be delicious, in this case, take a little less mayonnaise.

Culinary Etude 12/24/2018

There are dishes that are absolutely not boring. Fashion and modern trends in the field have no power over them. proper nutrition and recommendations from Hollywood stars. No matter what happens in our changing world, beet salad with garlic certainly takes its rightful place on my New Year's table!

Irina Rybchanskaya, our permanent presenter of the column, brought her recipes for beet salad with garlic to us today. Irina continues the story. I am pleased to give the floor to her.

Beetroot is a surprisingly peace-loving and friendly “lady”. It gets along equally well with sweet apple, fierce horseradish, and spicy cumin. But beets and garlic have a particularly tender friendship.

The inexpressive sweetness and indistinct taste of beets begin to play with new flavor shades as soon as the root vegetable falls into the strong “embrace” of garlic. And the balance and taste balance that I love so much comes.

I will present to you salads from the category of “heavy” artillery - with mayonnaise, and their lighter relatives - with yogurt dressings and vegetable oil. It's your right to choose what's right for you.

Calorie content of salad

For reference, here is the calorie content of beet salad with garlic:

107 kcal per 100 grams - without mayonnaise;
122 kcal per 100 g - with mayonnaise.

How and how much to cook beets for salad with garlic

Rinse the root vegetable thoroughly warm water using a brush. Cut off the tops.
Fill cold water, heat until it boils, reduce the flame, and cover with a lid.
Cook beets up to ten centimeters in diameter for approximately two hours. The time depends on the quality of the root crop. After an hour and a half of cooking, try the beets with a fork (or knife). If it easily enters the body, then you can drain the water. If not, cook further.

How to bake beets for salad

Wrap clean root vegetables thoroughly in foil or baking paper.
Place the baking sheet in the oven (200°C). Bake until done. The average copy bakes for about fifty minutes.

Beetroot salad with garlic and mayonnaise - the simplest recipe

What could be simpler? Grated boiled or baked beets mixed with chopped garlic and mayonnaise? And come on - it’s delicious to the touch! Catch the recipe!

Ingredients

Three - four root vegetables;
three to four cloves of garlic;
one teaspoon of mild mustard (optional);
one tablespoon of water;
sugar;
salt;
mayonnaise.

How to cook

Boil the beets or bake in the oven.
Remove the peel.
Grate using a coarse grater, often called a beet grater.
Chop the garlic with a knife. Place the knife flat and further crush the chopped mass with it.
In a tablespoon boiled water stir mustard if you cook with it.
In a deep bowl, mix the chopped beets, garlic, mustard dressing, salt, sugar.
Refill in an amount that you consider reasonable and a compromise.
Salad with beets and garlic is ready!

My comments

For cooking, it is best to take a juicy, bright burgundy lettuce, up to ten centimeters in diameter.
I prefer to use roasted vegetables. They have a more expressive, somewhat caramel-like taste, a pleasant consistency, and a certain “glossy” surface.
A similar salad is prepared with garlic and sour cream or yogurt. It tastes a little different. To combine all the ingredients together, I advise you to add a little sour cream or yogurt lemon juice and Bavarian mustard.

New Year's beet salad with garlic

I found for you, dear readers, an educational video on how to prepare a beetroot salad.

Beet salad with goat cheese and garlic

Beets with cheese and garlic are always a winning food combination. And if the cheese is also soft goat cheese, then you get a small masterpiece.

Ingredients

Two - three medium-sized root vegetables of a dark burgundy color;
120 g soft fat goat cheese(good cheese, feta, urda);
two cloves of garlic;
15 basil leaves;
olive oil;
grape vinegar (5 - 6%);
salt;
sugar.

How to cook

Boil or bake vegetables, grate using a coarse grater.
Stir with in small pieces goat cheese.
Chop the garlic, crush it, mix with olive oil and chopped basil leaves.
Season grated vegetables with cheese. Taste and adjust the taste with vinegar, salt and sugar.

Alternative option

Cut the prepared beets into thin circles, rub each circle with garlic.
Grind the cheese with a fork, mix with garlic passed through a press and chopped herbs.
Serve in a stack. As a discreet decoration - basil leaves.

Beetroot salad with garlic and walnuts - step-by-step recipe with photos

Walnuts immediately add more texture to the salad. I give step by step recipe with photo and original method serving.

Ingredients

Two - three beets;
a handful of walnuts;
two - three cloves of garlic;
salt;
vegetable oil or mayonnaise.

How to cook

We bake the beets in the oven.

Peel the skin and chop using a coarse grater.

Chop the peeled garlic.

Chop lightly toasted walnuts with a knife.

Add garlic and walnuts to the grated root vegetables and mix.

Dressing of your choice - vegetable oil or mayonnaise.

Original in taste, very interesting and worthy of your attention, raw beet salad. Ginger gives it a spicy kick. It does not dominate, but only complements and highlights the taste of other ingredients, giving the salad an “oriental” character.

Ingredients

One juicy beet;
ginger root (1.5 - 2 cm);
a clove of garlic;
one teaspoon of mustard;
two teaspoons of wine vinegar;
25 ml olive oil;
dried red pepper (optional);
salt.

How to cook

Wash the beets thoroughly in warm running water using a brush. Scald with boiling water, put in cold water, clean.
Grate using a coarse or medium grater. I prefer. Drizzle with dressing.
Make the dressing: mix mustard, olive oil, vinegar, salt, finely chopped garlic and grated ginger root (the skin must be removed with a knife).
Add thin strips of dried red pepper (if desired) and stir.
To develop a more expressive taste, the salad should stand for several hours.
Serve the salad in a beautiful glass, crystal or porcelain salad bowl.

Carrot and beet salad with garlic, raisins and nuts

Boiled beets and raw carrots are a wonderful alliance. Raisins are very appropriate here. And sharp hard cheese, walnuts and garlic add contrast and expressiveness to this whole sweet company.

Delicious salad. If you prepare it without mayonnaise, it will meet all the canons of proper nutrition. A small amount of high-quality vegetable oil or yogurt with lemon and mustard is the best alternative to mayonnaise.

Ingredients

A couple of medium dark burgundy root vegetables (Bordeaux, Cylinder varieties);
bright - orange carrot medium size;
60 - 70 g good raisins any color;
2 - 3 cloves of garlic;
120 g hard cheese;
60 - 70 g walnuts;
mayonnaise (optional).

How to cook

It is best to bake beets for this salad. She will acquire a beautiful saturated color and a slightly caramel flavor. In addition, it will not become overly wet, which is important to us.
Grate the baked and peeled beets using a coarse grater or a Korean carrot grater.
Wash the carrots thoroughly in warm running water, using a brush to help. Scald, place immediately in cold water, peel, grate using a coarse grater or a Korean carrot grater.
Wash the raisins, mix with carrots, some chopped or squeezed garlic, and a small amount of mayonnaise. Set aside - let the ingredients get to know each other properly - make friends.
Toast the nuts in a frying pan until a pleasant aroma appears. Make sure they don't burn. Chop with a knife or rolling pin.
Mix with beet mass, another part of chopped or squeezed garlic and mayonnaise.
Lay the salad in layers: the first is carrot mass, the second is cheese grated on a medium grater, the third is beet mass.
Decorate the salad at your discretion.

My comments

The salad looks great in a transparent glass. You will get a newfangled verrine. A salad prepared in a ring or piled up also looks great.
You can take any nuts - hazelnuts, cashews, pine, pine.
Instead of mayonnaise, thick, good sour cream is quite suitable for this salad.

Ingredients

A couple of juicy, fresh beets;
two eggs;
130 - 140 g grated hard cheese;
a couple of cloves of garlic, chopped with a knife;
mayonnaise.

How to cook

Bake or boil fresh beets for salad, peel and grate using a coarse grater.
Boil the eggs hard, put them in cold water after boiling, remove the shells, grate them with a grater or pass them through a salad rack.
Stir all ingredients. At this point, taste the salad and add salt if necessary.
Decorate the salad as you wish.

Today we will talk to you about a beet dish that can rightfully be considered not only a table decoration, but also the enemy of all diseases. We are talking about beet salad with garlic and walnuts. From this article you will learn about incredible benefits this dish, cooking technology and methods of decoration.

According to the recipe for beet salad with garlic you will need:

beets - 400 g;
200 g. processed cheese;
100 g walnuts;
garlic - 5 cloves;
200 g mayonnaise;
greenery;
salt.

Beetroot salad with garlic and mayonnaise is a classic quick recipe, which you probably remember from childhood. Perhaps someone was forced to eat it during the cold seasons. The thing is that this beet salad with garlic was made specifically for the winter for prevention. colds. After all, garlic is one of the oldest folk remedies against viral diseases.

Beets are good for your health!

A lot has been said about the composition of vitamins, minerals and other benefits in beets. What is the real, practical benefit of this vegetable? Yes, at least in the fact that dishes made from it perfectly cleanse the body, and therefore are often used for constipation.

Betoin, which is contained in beet fiber, helps to successfully overcome obesity (of course, together with diet and exercise). Magnesium is used to treat hypertension and atherosclerosis, therefore, beets too, since they contain excess magnesium. Interestingly, beets are even credited with the ability to cure depression and hangovers!

The benefits of cheese

Soft cheese is another salad component. They significantly affect vision and skin condition, helping to maintain its tone. Cheese, like walnuts, is indispensable for a growing body, and therefore for children and expectant mothers.

Well, in addition, cheese starts the metabolism, so nutritionists advise snacking on soft cheese, and also including it in your breakfasts so that you are not tormented by either intestinal diseases or excess weight.

About the qualities of nuts

A salad with beets, garlic and nuts is a double benefit for the body. Half of the minerals in it come from nuts. In our recipe, this is a walnut, which is rich in fatty acids that stimulate brain function - great snack, by the way, for schoolchildren and mental workers.

In addition, doctors recommend it to people with blood pressure, as well as elderly people and expectant mothers. IN pine nuts, which can easily be included in a recipe for beet salad with cheese and garlic, are very rich in vitamins, proteins and arginine - an amino acid necessary for a growing body. Almonds and cashews have similar properties.

It is also worth noting that a salad of boiled beets with garlic does not harm the figure at all, because the caloric content ready-made dish is 343 kcal, provided that you use low-fat mayonnaise.

Preparing the salad

Beetroot salad with cheese and garlic is prepared as follows:

Boil the beets, peel them and pass through a coarse grater;
Cool the processed cheese until hard and also grate it on a coarse grater. Instead of melted one, you can use regular one soft cheese. We chose melted because it adds a subtle flavor to the salad;
Finely grate or crush the nuts, but do not turn them into powder. IN this recipe walnuts are used, although it is not forbidden to experiment with pine nuts or peanuts;
Press the garlic;
At this stage, all ingredients are mixed in one bowl and spices are added to them to taste: salt, perhaps other seasonings to your taste;
Chop the greens (parsley, dill) and add to the salad;
Season everything with mayonnaise and mix well.

Beet salad with garlic is ready!

But the dish should not only be healthy, but also pleasing to the eye, so you can decorate the beet salad with cheese and garlic with nuts, herbs, mayonnaise and carrots.

This recipe is quite minimalistic in terms of the number of ingredients. In general, this salad can include not only beets and garlic, but also carrots and onions. Neither taste nor common benefit the salad will not suffer at all from such additions, you can be sure. Onions are a good antibacterial folk remedy on par with garlic. And carrots are a source of vitamin A, as well as an aid to the eyes and blood vessels.

We hope you enjoy and enjoy this light and healthy salad. Bon appetit!

In winter and during the off-season, beet salad with garlic should become a frequent guest. dining table in each family. This snack will replenish the supply of vitamins in the body, and the savory supplement will protect against viruses. The following are published best recipes such a salad.

Beet salad with garlic and mayonnaise

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

First you need to boil the root vegetable directly in the skin. This will take 40-45 minutes.
The finished vegetable is peeled and coarsely grated.
Garlic is crushed in any convenient way. You can simply chop it finely, pass it through a press, or mash it in a mortar.
Salt and sauce are added to the ingredients from the second and third steps.

The prepared beet salad with garlic and mayonnaise should be mixed well and left to steep in the cold.

A simple recipe with sunflower oil

Ingredients: 3 medium beets, 60-70 g walnut kernels, 2-3 garlic cloves, sea salt, refined oil, any fresh greens.

The beets are boiled until soft, after which they are immediately lowered into ice water. The cooled root vegetable is peeled and grated on a grater with the largest holes. The vegetable is seasoned to taste. You can sprinkle it with a mixture of ground peppers.
The garlic cloves are cleaned, after which they can be chopped in any convenient way. For example, use a garlic press, a fine grater for this purpose, or simply crush the product in a mortar.
Walnut kernels are first lightly fried in a dry frying pan. Then you can grind them. The method depends on the tastes of the cook. If you want the nuts to be clearly felt in the snack, then it will be enough to simply chop them with a knife. Or grind them using a coffee grinder.
Garlic and nuts are poured into the prepared beets.
The appetizer is seasoned with salted mayonnaise.

The dish is decorated with chopped herbs.

Beet salad with cheese and garlic

Ingredients: 140-160 g semi-hard or hard cheese, 620 g beets, 2-4 garlic cloves, salt, mayonnaise.

The root vegetable is boiled or baked in the oven until soft. Next, you need to cool it and remove the skin. You need to cut it as thin as possible. The peeled beets are coarsely rubbed and placed in a salad bowl.
Add crushed fresh garlic to the same container.
Separately, grate the cheese coarsely. It is also sent to the other components.
All ingredients are added, seasoned with mayonnaise or other suitable sauce and mix well.

The finished beet salad with cheese and garlic is served immediately.

With added walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. spoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

The root vegetable is wrapped in foil and sent to the oven to bake until done. Next, you need to peel it and chop the beets on the finest grater.
The peeled nuts are fried for a couple of minutes in a dry frying pan. This will make their taste and aroma more intense. Next, the nuts are chopped with a knife.
Prunes are washed and steamed with boiling water. When the dried fruit softens, cut it into small pieces.
The products from the first three steps are combined. Crushed garlic is added to them.
For cooking original sauce mix freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar. If the citrus juice turns out to be sour, you can add a little granulated sugar to it.

Beet salad with nuts is dressed with the resulting sauce, mixed and served.

Violetta - step by step recipe

Ingredients: half a kilo of beets, 180 g of processed cheese, 2 barrel pickles, 180 g of canned green peas, 2-3 garlic cloves, table salt, half a bunch of green onions, sauce.

The root vegetable is cooked until tender, after which it is completely cooled, peeled and cut into cubes.
The cheese is crushed in the same way. Soft product Not suitable for baths.
Pickled cucumbers are also chopped into cubes.
The ingredients from the three steps are mixed. Chopped greens and peas without marinade are added to them. Peas can be replaced with pickled white beans to taste.
The last thing to add to the salad is crushed garlic.
Snack refueling salty sauce and mixes well.

The treat is decorated with chopped herbs and left to steep in the cool.

Salad of boiled beets and raw carrots

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g walnut kernels, clove of garlic, table salt.

The beets are cooked in advance until tender and cooled completely. The carrots are left raw. Both vegetables are peeled and chopped into fine chips.
You can immediately mix these ingredients in one bowl. Crushed garlic is also added to them.
The nut kernels are lightly fried in a dry frying pan and finely chopped.
The prunes are washed, poured boiling water over them for a few minutes, and then randomly chopped.
Nuts and dried fruits are also included in the future salad.

All that remains is to salt the appetizer and season with olive oil. The treat looks very nice, laid out in several layers with repeated alternation of boiled beets and raw carrots. Nuts and prunes are distributed among the vegetables.

Classic “Garnet Bracelet”

Composition of products: large chicken fillet, fine salt, 2 selected eggs, whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g walnut kernels, 40 g pitted prunes, mayonnaise.

First, root vegetables, eggs and chicken are boiled in salted water.
The first layer of the appetizer will be cooled coarsely grated potatoes coated with salted mayonnaise. A glass is placed in the middle of the plate on which the food is laid out. The snack will form around it.
The second layer is grated beets with mayonnaise and chopped nuts.
Next, the fillet, torn into fibers and coated with sauce, is distributed.
Strips of prunes soaked in boiling water are placed on the meat.

When preparing a salad, housewives think about how long to cook the beets in order to preserve everything in them. beneficial features. 35-40 minutes in boiling water will be enough, depending on the type of vegetable. But it’s even better to bake the root vegetable in the oven.
Next, the beets are coarsely rubbed and poured into a salad bowl.
Chopped horseradish and crushed garlic are added to the vegetable.
The appetizer is salted to taste and seasoned with low-fat sour cream.

The combination of products from the salad under discussion has a positive effect on the body. Eating the vegetable raw is especially beneficial. Spring salad from fresh fruits with the addition of wild garlic, green onions, parsley will help cope with vitamin deficiency. Regular use Snacks help strengthen your immune system.