Beetroot salad with garlic and walnuts. Beetroot salad with walnuts is very tasty and healthy! Option with sour cream

Many people know about it, but most people don’t even know that you can add nuts to the dish. But it is this simple component that gives a completely new, amazing taste. thanks to garlic they turn out piquant and aromatic. Due to the addition of nuts, the taste becomes much brighter, a certain contrast is obtained, which makes the snack unique. In this variation, you can proudly place walnuts and garlic on the holiday table; there will certainly be those at the table who will appreciate it.

It combines several products with garlic and prunes, creating an amazing flavor contrast. Thanks to this, the salad turns out so rich and looks incredibly appetizing. Prunes, garlic and onions incredibly emphasize the cheese tenderness and beetroot sweetness, while apples give a pleasant sourness, without which it would simply be impossible to achieve perfection.

Required components:

• 10 gr. lemon juice;
• 250 gr. potatoes;
• 200 gr. apples;
• 200 gr. beets;
• 200 gr. prunes;
• 2 garlic cloves;
• 120 gr. cheese;
• 1 onion;
• 4 large eggs;
• 80 gr. mayonnaise;
• 80 gr. sour cream;
• 100 gr. nut kernels.

Beetroot salad with garlic and walnuts:

1. The prunes are first washed, poured into a bowl and poured with boiling water, left for about 30 minutes, then put on a napkin and dried, cut into thin strips, a few copies are left whole.
2. The apples are washed, freed from skin and seeds, and grated using a medium-sized grater.
3. They also peel the onion, then chop it into thin halves of rings.
4. Mix apples with onions and sprinkle them with lemon juice, marinate in this way.
5. Potatoes and beets are washed with a brush and placed in separate saucepans, filled with water and boiled, then cooled, peeled and grated using a medium-sized grater.
6. In another pan, already filled with water, boil the eggs for about 12 minutes, then drain the boiling water, and pour in cold water, in which it is cooled, then peeled and grated on a medium-sized grater.
7. Place potatoes on the bottom of the salad bowl and coat them with mayonnaise.
8. Onions and apples are already laid on top.
9. Chopped beets are mixed with garlic and mayonnaise passed through a garlic press, then placed in a salad bowl.
10. Following the root vegetable, chopped prunes are next in line.
11. The composition is completed with eggs and the layer is coated with sauce.
12. Then decorate with grated cheese, nuts and whole prunes.

Important! Before adding beets with walnuts and garlic nuts to the salad, you should definitely taste them. Bitters should not be used under any circumstances, as they will simply ruin the taste of the entire dish.

How to make beetroot salad with garlic

Bell peppers add color to any dish without exception. Housewives often specially choose peppercorns of different colors to liven up beetroot salad with garlic and walnuts. In this case, it is also recommended to use multi-colored ones, although this one cannot be called faded, even if the pepper is one color.

Required components:

• 300 gr. beets;
• 150 gr. kernels of nuts;
• 3 cloves of garlic;
• 150 gr. bell pepper;
• 20 gr. 9% vinegar;
• 30 gr. butter;
• 30 gr. any greenery;
• 2 gr. salt.

Salad with beets, garlic and walnuts:

1. The beets are first washed with a brush, then peeled and grated.
2. The garlic is peeled and crushed in a garlic press, mixed with salt, poured with vinegar and oil, and mixed.
3. The bell pepper is washed and cut, the seeds are removed from it and the veins are cut off, and cut into strips on a board.
4. Pour all the products prepared for this moment into a salad bowl and pour garlic sauce over them, mix everything with a spoon.
5. The composition is decorated with nuts.
6. The greens are washed and chopped if desired, sprinkled over beet salad with nuts and garlic.

Tip: sometimes housewives grind nuts literally into flour, but this should not be done. Too crushed kernels are simply not noticeable in the dish.

Beetroot salad, walnuts, garlic

This combination of products may seem quite unusual. But it is precisely thanks to this decision that the dish turns out rich, with a special taste and aroma. In addition, it is in this case that the snack turns out to be as satisfying as possible. At the same time, beet salad with garlic and nuts cannot be called heavy; the root vegetable gives amazing lightness, even airiness.

Necessary ingredients for salad: beets, nuts, garlic:

• 200 gr. beets;
• 4 large eggs;
• 100 gr. cheese;
• 40 gr. greenery;
• 100 gr. kernels of nuts;
• 4 garlic cloves;
• 120 gr. mayonnaise.

Beetroot salad with walnuts and garlic:

1. The beets are washed with a brush and placed in a pan, water is added and the root vegetable is boiled, after cooking it is cooled and rubbed on the coarsest grater.
2. Chopping nuts on a board with a knife.
3. The eggs are placed in a saucepan with water and boiled, then forcibly cooled and peeled, and grated.
4. The greens are washed, dried and, if desired, chopped.
5. Garlic is peeled and passed through a garlic press.
6. The cheese is grated.
7. Pour the food into a salad bowl and pour in mayonnaise, mixing well with a spoon.
8. The top of the composition is decorated with grated cheese and herbs.

Tip: for the salad you need to take not very large beet root vegetables of a bright burgundy color; there should be no white streaks on the cut. Only in this case can you prepare a truly perfect dish.

Beetroot salad with garlic and walnuts

The unsurpassed aroma of smoked meats in this salad (beets, garlic, nuts) is obtained due to the use of prunes in it. It is this product that gives amazing taste and aroma. In addition, the dish turns out to be very beautiful and will be in demand even at a festive feast, and not just on ordinary days.

Required components:

• 100 gr. kernels of nuts;
• 200 gr. beets;
• 30 gr. olive oil;
• 300 gr. prunes;
• 3 cloves of garlic.

Classic beet salad recipe:

1. The beets are thoroughly washed with a brush, then wrapped in foil and baked, the root vegetable is cooled and grated using a medium-sized grater.
2. The prunes are washed and poured into a bowl, then poured with boiling water and soaked for about 15 minutes. Then dried on a napkin and cut into strips with a knife.
3. The nut kernels are chopped into smaller pieces with a knife.
4. The garlic is peeled and crushed using a press.
5. Place absolutely all the ingredients in a salad bowl and season with oil; if necessary, add salt and mix with a spoon.
6. Cool for 30 minutes in the refrigerator.

Salad with beets, mushrooms, garlic and nuts

In this case, the main feature of the dish is the addition of mushrooms to it. The combination of products is incredible, simply amazing.

Required components:

• 150 gr. champignons;
• 1 onion;
• 300 gr. beets;
• 60 gr. kernels of nuts;
• 10 gr. French mustard;
• 10 gr. horseradish;
• 2 cloves of garlic;
• 50 ml. mayonnaise;
• spices.

Preparation step by step:

1. Initially, the onion and garlic are prepared, cleaned and washed. The onion is placed on a board and chopped with a knife into thin halves of rings. The garlic is pressed in the garlic press.
2. The mushrooms are washed, sorted and washed, and cut into cubes with a knife.
3. Add oil to the frying pan, heat it up, add garlic and onions, fry a little.
4. Chopped mushrooms are also poured into a frying pan and fried until all the liquid has evaporated. After heat treatment, place on a plate and cool.
5. The beets are washed with a brush, then boiled in a saucepan, cooled and peeled, cut into very small squares and the mixture is poured with vinegar and oil, mustard and horseradish are added, added salt and pepper, and stirred with a spoon.
6. The nuts are poured into a frying pan without oil and dried a little, cooled and chopped into smaller pieces on a board.
7. Already prepared, all the products are poured into one bowl and mixed, seasoned with mayonnaise.
8. If desired, you can add your favorite herbs to the dish: parsley, dill, cilantro.

Adding nuts to a salad is a rational decision. It is thanks to them that the dish acquires a pleasant aroma, becomes more satisfying and beautiful. This appetizer is quite simple and quick to prepare. I want to see such an amazing salad on the table as often as possible, because in the end it turns out to be quite inexpensive, incredibly tasty and healthy.

Step 1: prepare and cook the beets.

Step 2: prepare the nuts.

Step 3: Prepare the garlic and other ingredients.

Step 4: prepare the “Beets with Walnuts” salad.

Step 5: Serve the Beetroot and Walnuts Salad.

Sometimes mayonnaise is replaced with cream or sour cream, this makes the food richer and more satisfying;

You need to choose beets that are firm, rich dark red in color, without white or pink veins, only this kind is suitable for making salads, and the rest is mainly used to make cabbage soup or borscht;

If you don’t like the spiciness of ground black pepper, take allspice, it is less hot, but very aromatic, or if you wish, do not add spices at all;

Before buying and using nuts, you should try them; old ones can be bitter and too tart, which will have a very adverse effect on the taste of the finished dish;

An alternative to garlic is shallots, regular white or red sweet;

Very often, this type of salad includes boiled carrots, chopped on a fine or medium grater, as well as soaked, dried and finely chopped dried fruits such as prunes, dried apricots, but you can also add a little raisins.

I try to diversify the recipes on the site not only by ingredients and category of dishes, but also by degree of complexity. Afterwards you need something light. I think it will be just right, simple, quite satisfying and healthy beet salad with cheese, garlic and walnuts. This salad can easily replace dinner for almost all family members, since it contains almost everything the body needs.

In general, beets are quite an interesting vegetable in terms of cooking. You can cook an incredible number of different dishes from it. Beets can be boiled, stewed, steamed or baked. They even cook from it, and boiled beets go into cold or. In addition, beet juice is used to treat various diseases, and a delicious compote is also made from it. Yes, yes, a real compote.

For salads, it is best to choose beets that are dark burgundy in color, sweet salad varieties and small in size. First of all, this way it will cook faster, and the salad will definitely turn out delicious. But where to buy it, choose for yourself. If you trust stores, buy them there, and if not, then go to the market and choose the best option in the ranks.

Preparation

Place the beets in a deep bowl, cover with water and leave for a few minutes so that the stuck soil gets wet. This will make it easier to wash. Wash thoroughly and remove soil. In addition, we cut off the tail and leaves if there are any. Place the beets in a saucepan, fill it with water and put it on the fire to cook. Let's wait until it boils and let the beets cook for about forty minutes.

After our beets have boiled, drain the water and leave it to cool right in the pan. While the beets are cooling, peel and crush them in a garlic press. Now let's deal with the walnuts. If it is in a shell, then peel it and then chop it a little. The cheese must be from hard varieties. It must be grated on a coarse grater.

So, the beets have cooled down. Peel it from the skin and grate it on a coarse grater. That's it. Now in a deep bowl or salad bowl, combine all the ingredients, beets, cheese, garlic and. Add a little salt, season with mayonnaise and mix thoroughly. Place the prepared beet salad with cheese, garlic and walnuts in smaller salad bowls or small individual vases, decorate with herbs and serve.

Ingredients

• 5-6 pcs medium-sized beets;
• 300 g hard cheese;
• 4-5 pieces of garlic cloves;
• 50 grams of peeled walnuts;
• 200-250 gr
• Salt to taste.

Among all the vegetables included in our diet, beets are the most controversial product. Many have heard about its beneficial properties, there are a lot of recipes for its preparation, however, the same beet salad appears on the tables extremely rarely. A strange phenomenon, if you look at it.

Beetroot on our table

But she is really very useful. Its composition will pleasantly impress connoisseurs of healthy food. Here you can find:

• vitamins B, C, E and provitamin A;
• folic, nicotinic, citric and other acids, which are indispensable for metabolism;
• potassium, magnesium, calcium, zinc, iodine, iron, phosphorus.

Due to all of the above, beets are an indispensable product for cardiovascular and hematopoietic problems. It helps improve liver function, cleanses the blood and prevents sclerosis. It is indicated for diabetes, as zinc has a prolonging effect on insulin. It is indispensable for difficulties in the gastrointestinal tract.

Listing the list of its beneficial substances and applications, one immediately wants to include it in the menu for breakfast, lunch and dinner. Fortunately, it is available all year round and is inexpensive. However, not everyone knows that beets are much more than borscht and vinaigrette. Beets are great for salads and preparations, especially for the winter.

It is incredible luck that the beneficial properties of this root vegetable are almost not affected by heat treatment. As a result, many dishes with boiled beets will be just as healthy as those made with raw ones.

The recipe for boiled beet salads is considered simple and affordable. In addition to this, a variety of products are often added to such a salad: from vegetables (carrots, cabbage, tomatoes, garlic) to berries, nuts, meat products and more.

The cooking technology can also be very diverse: from pureeing all the ingredients to laying them out in layers in a multi-story structure. Such beet salads are seasoned with mayonnaise, sour cream, vegetable oil, and all kinds of sauces and even juices. All this is to the taste of the hostess.

But to make a delicious beet salad, you first need to cook it properly.

Cook beets correctly!

First you need to choose a cooking method. It is usually boiled, steamed or baked. Baking is considered the most useful method. In any case, the beets must be washed thoroughly. At the same time, you should try not to damage the skin, otherwise mineral substances that our body needs so much will leak into the water through these scrapings. There is no need to cut off the beet tail. She may well stew with him.

Boil beets in unsalted water. There should be enough water in the saucepan to cover the top of the root vegetables. It is imperative to ensure that during the cooking process, the water still covers them.

To prevent it from losing color, it is recommended to add a little vinegar, citric acid or ½ tsp of sugar to the water. It is not advisable to cook it with someone in a company; the time for temperature treatment of vegetables varies, and the overcooked product loses not only nutrients and vitamins, but also taste.

In water, beets will cook in 40-50 minutes (put them in boiling water!), in a double boiler - in 40. For cooking, it is better to choose small root vegetables. Large ones will take much longer to cook. You can, of course, cut them, but then loss of nutrients will be inevitable.

The beets are baked again in their skins at 160-180 degrees for about an hour and a half. You can simply place it on a baking sheet, wrap it in foil or place it in a heat-resistant bowl.

Salad of boiled beets, nuts and garlic

Beets love walnuts. This union is considered one of the most successful. To prepare this wonderful and simple salad you will need to take:

• beets - 300 gr;
• walnuts - 50 g;
• garlic - 2-3 cloves;
• raises oils - 50 g;
• salt.

The recipe for boiled beet salad is not at all complicated, but to be sure, use the step-by-step instructions; the photos will also be useful to you.

Let's cook!

• Wash the beets thoroughly. Cook and clean.
• Cut it into small cubes or use a coarse grater.

Preparing the dressing:

Finely grind the garlic, grind the nuts with it;
. add 1 tsp to this mass. water, salt;
. beat the mixture with vegetable oil;
. If you use a blender, immerse all the ingredients inside at once.

• Pour the dressing over the prepared beets. Stir.
• The dish can be decorated with nut slices.

Spice lovers will appreciate original beetroot recipes with the addition of cinnamon, coriander, pepper, etc. Surprisingly, this root vegetable makes excellent not only spicy dishes and winter preparations, but also sweet options with apples.