Beets what can be done. What to make from boiled beets? Cooking following these steps

Hi all. Today I want to tell you about how you can prepare delicious and healthy salads from boiled beets.

Beets are a popular vegetable and almost everyone loves them. Just look at the price of red borscht, or everyone’s favorite one. And it is thanks to beetroot that these dishes have an excellent taste.

Of course, appetizers made from boiled beets are very popular. Moreover, the variety is off the charts. Therefore, get ready, I have prepared interesting combinations of beetroot with other vegetables, fruits and meat especially for you.

All the recipes are incredibly simple and prepare very quickly. So take all the options into service and cook for both the everyday table and the festive one.

As you know, this vegetable contains a large amount of useful substances and vitamins, so it will be very cool if you multiply all the properties and make a snack without mayonnaise, but for example with vegetable oil.

Beets help get rid of toxins, improve digestion and help fight viruses.

Ingredients:

Beetroot - 1 pc.;
Potatoes - 1 pc.;
Apple - 1 pc.;
Ramson - 1 bunch;
Vegetable oil - 3 tbsp. spoons;
Salt, pepper - to taste.

Cooking method:

1. Boil potatoes and beets in advance until tender. Then cool and peel. Cut the potatoes into cubes.

2. Also cut the beets into cubes and add them to the potatoes.

3. Now rinse and dry the wild garlic. Grind it and add to the common bowl.

4. Peel the apple, remove the seeds and cut into cubes. Combine the apple with other already cut products.

Choose an apple that is juicy and slightly sour.

6. Mix the contents well and serve.

I hope that you will like this light and delicate option.

Delicious salad of boiled beets with garlic

Well, now let’s look at probably the most popular option. This is everyone's favorite beetroot salad with garlic and mayonnaise.

If you boil beetroot in advance, you will make a snack in a matter of seconds. At the same time, absolutely everyone likes the food; personally, I just can’t pull mine away by the ears.

Ingredients:

Mayonnaise - 1.5-2 tbsp. spoons;
Cheese - 50 gr.;
Garlic - 2 cloves;
Beets - 2 pcs.;
Salt - to taste.

Cooking method:

1. Rinse the fruits well, remove all dirt.

2. Then peel them.

3. Boil in a slow cooker or in a saucepan with water.

4. After cooking, cool the vegetables and grate them on a coarse grater.

6. Mix everything well.

7. Place the resulting mass on a beautiful saucer and sprinkle grated cheese on top. You can also additionally decorate the dish with sprigs of fresh herbs.

Dietary (lean) beet salad for weight loss

Now a cooking method for those who are watching their figure. I’ve heard the opinion that dishes containing beets should be eaten at night, although I still try to eat them at lunch).

The salad turns out delicious and is prepared in a matter of seconds.

Ingredients:

Beetroot - 1 pc.;
Canned beans - 1 can;
Unrefined vegetable oil - 1 tbsp. spoon;
Mix of spices - to taste.

Cooking method:

Boil the beets until tender. Then peel it and immediately grate it on a coarse grater into a beautiful salad bowl. Open canned beans and drain water. Add beans to beetroot. Now season our dish with vegetable oil and add spices. Mix everything well and eat to your health!

And don’t forget that any fresh herbs will always go well with this appetizer.

How to make a salad of boiled beets with cheese

I will share with you another interesting recipe with the addition of quail eggs. Let's double the nutrients, so to speak. The dish turns out to be very presentable in appearance and tasty.

Ingredients:

Beets - 2 pcs.;
Hard cheese - 50 gr.;
Quail eggs - 5-6 pcs.;
Sour cream - 5 tbsp. spoon;
Salt - a pinch;
Finely chopped dill - 1 teaspoon;
Mustard - optional and to taste.

Cooking method:

1. Boil the beets and eggs in advance (cook for 3 minutes after boiling).

2. Take a large flat plate. Grate the cooked and peeled beets on a coarse grater and place in the first layer.

3. Grate the cheese on top using a coarse grater.

4. Peel the eggs and cut them into halves. Place them around the salad mixture.

5. Now prepare the sauce. Mix sour cream with salt and dill, and if desired, add mustard, but not powder.

6. Mix the sauce well and pour it on top of our dish. It looks very beautiful!

A simple and delicious recipe for beet salad with pickled cucumber

But this method somewhat reminds me of vinaigrette, but there are still significant differences. So try this option as soon as possible. But! If you don’t like walnuts, then don’t add them at all, because everything will turn out great without them.

Ingredients:

Beetroot - 1 pc.;
Pickled cucumber - 1 pc.;
Apple - 1 pc.;
Walnuts - 2-3 pcs.;
Garlic - clove;
Salt - to taste;
Vegetable oil - 3 tbsp. spoons.

Cooking method:

1. Boil or bake the beets in advance. And then grate on a coarse grater.

Baked beets are much healthier than boiled ones.

2. Cut the pickled cucumber into small cubes and add to the beets.

4. Now peel the walnuts, chop them and pour them into a common bowl.

5. Pass the garlic through a press, season the appetizer with vegetable oil, add salt to taste and mix everything well.

Boiled beet and carrot salad

Now for a real layered salad. It looks very festive and is the first to be swept off the table by guests. If you have never tried this dish before, now is the time to try it.

Ingredients:

Beef (pork, chicken is possible) - 300 gr.;
Beets - 250-300 gr.;
Carrots - 250-300 gr.;
Eggs - 4 pcs.;
Hard cheese - 150 gr.;
Garlic - 2-3 cloves;
Salt, mayonnaise - to taste;
Greens - optional.

Cooking method:

First, prepare all the ingredients and cut them into separate bowls.

1. Boil the meat in slightly salted water until cooked. Cool and cut into small pieces.

2. Boil the beets and carrots until tender and grate them on a coarse grater into separate cups.

3. Boil the eggs hard and cool. Peel the shells and grate. Grate the cheese too on a coarse grater. Pass the garlic through a press.

4. Now lay out the prepared products as follows:

1 layer - meat + garlic + mayonnaise;
2nd layer: cheese + mayonnaise;
3rd layer: eggs + mayonnaise;
4th layer: carrots + mayonnaise;
5th layer: beets + mayonnaise.

You can add a little salt to each layer according to your taste.

Video on how to prepare boiled beet salad for the winter

And of course, don’t forget that you can make snacks from boiled beets not only here and now, but also store them in jars for the winter.

Look at the story below and prepare a couple of jars using it, so you will replenish your cellar with a new, tasty and healthy preparation, which is served not only as a salad, but also used as a dressing for borscht.

You will need: Beets - 2 kg, carrots - 250 gr., onions - 250 gr., tomatoes - 750 gr., sweet peppers - 350 gr. garlic - 75 gr., hot pepper - 1/2 pod, vegetable oil - 150 gr., sugar - 100 gr., salt - 1.5 tbsp. spoons, vinegar 9% - 100 ml.

As you can see, all boiled beet salads are really very simple and tasty. Therefore, be sure to prepare such vitamin-rich snacks and pamper your loved ones. So everyone, bon appetit and see you again!

How to quickly and correctly cook beets is a question that is asked not only by culinary experts. There are a lot of subtleties and tricks in cooking beets. Knowing them will make it easier to achieve results, make them tasty and healthy. So, how to cook beets quickly and easily?

How long does it take to cook beets?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What's here:

Cook for 2-3 hours

If you place it in a saucepan of cold water and just place it on the stove, the cooking time will be 2-3 hours (depending on size). Cook beets quickly It won’t work, but, according to nutritionists, some vitamins will be preserved.

Cook in 1 hour

If in boiling water, then an hour. But the process can be accelerated.

A professional approach to cooking beets

Professional chefs cook beets like this: after they have boiled for about 30 minutes, drain the water and place under running cold water (the colder the better) for about 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Cook beets in 15-25 minutes!

If you want to cook the beets even faster, put them on high heat without turning down or covering the pan with a lid. (True, in this case there will be nothing left of vitamin C). But then there must be a lot of water, it must cover the root vegetables 8 centimeters above, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

“Long-lasting” method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - low heat (until cooked). At the same time, pour water 5 centimeters above the level of the beets.

Always finish the process with cold water. Then the beets, in addition to being “ready”, are easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil them, but bake them in the microwave or oven at 200 degrees, placing them in a baking bag. This will take 25-30 minutes; if the temperature is not so high or the beets are large and old, then it will take longer.

Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is recommended to use it in recipes for salads and vinaigrettes.

More about the nuances of quick cooking of beets:

Choose small, flattened, thin-skinned Bordeaux varieties; they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with the beets (I found a recommendation on the Internet, I haven’t tried it myself).

A barbaric method: peel the beets, cut them into pieces, in a word, do as you would with potatoes. Cook it in a pressure cooker for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and more

1. Clean not clean. Wash thoroughly, using a brush. We don’t remove the peel, we cook it with it. We do not cut off the tail. If you break the integrity of the beets, juice will leak out of them and they will turn out watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt, don’t salt. We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people believe that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell. Not everyone loves the smell of beets. To neutralize it, throw a crust of bread into the pan.

5. How to check readiness. Check the readiness of the beets with a fork: they should enter the vegetable softly and easily.

6. If you have peeled fresh beets, it should not be exposed to air so as not to destroy vitamin C.

7. If the beets are dry. If your beetroot has dried out, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on the fire without changing the water.

8. How not to “color” vegetables in vinaigrette. WITH Are you planning to make a vinaigrette? Cut the boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not be colored.

9. About the benefits of beetroot broth. Do not throw out the beet broth that remains after cooking the beets! It’s better to add lemon juice, cinnamon and ginger in equal quantities (adjust how much yourself, depending on the amount of broth). The result is a tasty and medicinal refreshing drink, no worse than one, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops. Be sure to learn how to prepare dishes from beet tops, pkhali, for example, add it to borscht and beetroot soup, because beets are healthy, and beet tops are even healthier - they contain a powerful dose of vitamins. Only young tops will be used for food; old ones are not suitable.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This healthy vegetable is rarely used for snacks - housewives greatly underestimate its capabilities. However, hot, rich beetroot soup is not the only dish for which it is suitable. What is the simplest but most delicious beet salad recipe, and what is best to combine this root vegetable with?

How to make boiled beet salad

You first need to prepare the root crop for work, and the smaller it is, the easier it is for you. For this purpose, you can resort to several methods that yield the same result:

Simple and familiar - on the stove. Pour water, after boiling, wait 45-60 minutes.
Express method - microwave. Peel the root vegetable and place in a special bowl with a lid. Add about half a glass of water. Cook for 7 minutes at 90-100% of your microwave power, then turn over and repeat the procedure.
Convenience and reliability - a multicooker. Place the root vegetable on the bottom of the bowl, fill it completely with water, cook on the “Cooking” or “Soup” mode for 35-40 minutes.
For pulp without excess water - oven. Wrap in foil twice or thrice and cook at 200 degrees for half an hour.
Unusual – for hot/spicy salads. Pour chopped or grated beets with marinade from 1 tbsp. l. apple cider vinegar with any spices, cook at maximum microwave power for 9-10 minutes.

When the main product is ready, you can decide how to make a beet salad: warm or cold, light or very hearty, varied or with just 2-3 ingredients. Some tips from the professionals:

Do not add salt to the water where you cook it - it contains sodium, so it will be oversalted.
The most successful additions for this vegetable are carrots, potatoes, cabbage, apples, onions, boiled eggs, and meat. It will be very tasty if you add any dried fruits, nuts, and cheese here.
Fish is also “friendly” with this root vegetable, but it is better not to add seafood to it.
The ideal dressing is vegetable oil, mayonnaise, lemon juice, wine vinegar sauce with olive oil (1:3) and black pepper.

Boiled beet salad recipes

The ideas for cold appetizers and/or side dishes discussed below are aimed at instant consumption or storing the finished dish for a couple of days, but most of them can be stored for the winter - they survive canning well. This is relevant mainly for compositions without cheese, fish, meat, i.e. only vegetables. They are poured with vinegar marinade and sterilized, although some housewives skip the last step.

With garlic

Spicy, nutritious, simple - these adjectives best describe this dish. It is advisable to take a soft cheese, which is definitely used here: Caucasian suluguni is ideal, but you can take a sweeter mozzarella (thick for pizza, not balls). If you do not like such varieties, use traditional Russian, Soviet, etc. Cilantro, if desired, can be replaced with any greens in the same volume.

Ingredients:

Root vegetables – 2 pcs.;
garlic cloves – 3 pcs.;
suluguni cheese – 110 g;
mayonnaise – 2 tsp;
cilantro - half a bunch.

Cooking method:

Remove the peel from boiled or baked beets. Using a vegetable peeler, cut into long strips.
Pass the peeled garlic cloves through a press, mix with torn cilantro and mayonnaise.
How to prepare suluguni is up to you: you can grate it, or you can plan it into strips.
Combine ingredients, season, serve immediately.

With apple

Professionals call this combination of products classic: the tandem of a juicy, crispy green apple and tender, sweetish beet pulp, even without additional components, already creates a delicious taste. A light salad of beets and apples is popular with children who do not like this root vegetable, and if you sprinkle it with any crushed nuts and flavor it with small white seedless raisins, you will get a healthy dessert.

Ingredients:

large beetroot;
green apples – 2 pcs.;
a handful of raisins;
nuts – 1 tsp;
salt;
natural yogurt – 1 tbsp. l.

Cooking method:

Pour the washed root vegetables with cold water and cook after boiling for 35 minutes. Peel and grate coarsely.
Peel the apples, remove the core, cut them into quarters and grate in the same way.
Fry the nuts without oil, steam the raisins.
By mixing all the products, make a salad, season with yogurt and salt. Do not let the dish sit - the apples will begin to darken.

With walnuts

Is it important for you that it is not only tasty, but also beautiful in the photo? The recipe discussed below has every chance of appealing to you. This salad, arranged in a ring and covered with bright ruby seeds, is called “Pomegranate Bracelet”. Simple technology of creation, the presence of dietary meat, high nutritional value - you can’t help but like it.

Ingredients:

beets – 2 pcs.;
chicken breast;
walnuts – half a glass;
potatoes – 2 pcs.;
carrots – 2 pcs.;
pomegranate seeds;
mayonnaise;
spices, salt.

Cooking method:

Boil the chicken, cut into cubes.
Fry the walnut kernels until brown.
Boil vegetables and cut in the same way as meat.
Place a glass in the center of a flat dish. Start laying out layers of ingredients around: beetroot with nuts, chicken, potato, carrot, beetroot.
Coat the lettuce ring with mayonnaise, sprinkle with pomegranate seeds, pressing them with a spatula or palm. Remove the glass.

With cabbage

This light, healthy dish is an analogue of the famous “Brush”, which must be made using fresh vegetables. Boiled is used here, which softens the taste, giving it sweetness. If desired, the remaining components can also be thermally treated - a salad with boiled beets and cabbage will not become any worse, although it is better to leave the last component fresh and crispy.

Ingredients:

white cabbage – 1/2 pcs.;
beets – 2 pcs.;
carrot;
olive oil – 2 tbsp. l.;
spices.

Cooking method:

Cut the cabbage into strips, squeeze with your hands, mix, making sure to press on it until the juice comes out.
Grate boiled root vegetables (raw or also thermally processed) equally coarsely.
Mix these products and season with olive oil. Season and serve immediately.

With egg

A very beautiful dish in the photo and in life, which is worth trying for lovers of puff cold appetizers. Thanks to boiled eggs and potatoes, it turns out very satisfying, and the proper arrangement of products ensures an attractive appearance. Some housewives consider this dish to be a more delicate analogue of the famous herring under a fur coat.

Ingredients:

boiled beets – 2 pcs.;
garlic cloves – 3 pcs.;
boiled potatoes – 3 pcs.;
eggs 1 cat. – 2 pcs.;
carrot;
mayonnaise - a glass;
onion – 1/2 pcs.;
seasonings

Cooking method:

Boil the eggs hard and let them cool. If the remaining products have already been heat-treated (excluding carrots), you can begin to form the salad by laying out the layers. If not, boil the vegetables.
Coarsely grate the potatoes and fill the bottom of the salad bowl with it. Season.
Cover with mayonnaise and onions.
Grate the carrots and distribute the garlic through a meat grinder.
Spread with mayonnaise and cover with beet chips.
The last layer is egg.
It is advisable to let the salad sit for several hours; you can stir it before serving, although the presence of clear layers makes the structure more beautiful.

With meat

If you're not looking for a diet-friendly salad, try this zesty option with crispy fried potatoes and mayonnaise dressing. The original way of serving makes this salad especially interesting, and the combination of products makes you ask for more again and again. If you have guests, it is better to prepare a double portion - they will be swept away in a matter of minutes.

Ingredients:

beet;
carrots – 2 pcs.;
lean meat – 300 g;
potatoes – 2 pcs.;
frying oil;
a mixture of ground peppers;
mayonnaise – 2 tbsp. l.;
green onion;
large tomato;
hot pepper pod.

Cooking method:

Using a Korean grater, turn the potatoes into thin long strips. If you are using a knife, be careful and patient - the outcome of the whole undertaking depends on the shape and thickness of the pieces. Rinse and dry with paper towels.
Heat a frying pan with oil (the layer should be visible, not just a greased bottom). Pour the potatoes into it in portions so that the straws do not pile up on top of each other. Fry until golden brown and remove on a napkin.
Cut the meat into cubes and fry in the same pan, but with less oil. Pepper and simmer under the lid. Take it out.
Grate the boiled root vegetables into long strips, like you did with the potatoes earlier. Place in a pile.
Grind the tomato and chopped hot pepper through a meat grinder. Add this mass to the beetroot-carrot tandem.
Next, send them meat, potatoes, and green onions. Season with mayonnaise, stir, serve immediately.

With carrots

Even without meat, vegetable snacks can be incredibly filling when prepared with legumes. Red beans are perfect for this. You can go the hard way and work with dry grains, or you can save time and use a can of canned product. All root vegetable salads are unpretentious to this nuance, especially the one below.

Ingredients:

beets – 2 pcs.;
red beans - a glass;
carrots – 3 pcs.;
tomato paste – 1 tbsp. l.;
ground red pepper – 1 tsp;
a bunch of cilantro, dill;
vegetable oil;
clove of garlic.

Cooking method:

Soak red beans overnight, rinse in the morning, and boil until soft (40-45 minutes).
Wash the root crop and heat it similarly. Peel and cut into strips.
Mix the boiled beans and beetroot strips and pepper.
After 10-12 minutes, add grated carrots fried in vegetable oil and garlic.
Add dill chopped with cilantro. Pepper. Season with tomato paste and mix thoroughly. It is recommended to serve warm.

With bow

This dish is especially warmly received in winter, when you want something healthy, vitamin-rich, light, but warming. Spicy beetroot salad with onions and butter, lemon juice and fresh herbs with sweet pepper strips can be served as a side dish or a full dinner. It is equally good cold or warm. If desired, the root vegetable is baked under dry herbs on a wire rack - this way the vegetable acquires a particularly bright aroma.

Ingredients:

beets – 3 pcs.;
large sweet pepper;
onions – 2 pcs.;
vegetable oil – 2 tbsp. l.;
lemon;
a bunch of greenery;
salt.

Cooking method:

Cook the fruits until soft for half an hour (for large root vegetables - a little longer). Rub coarsely.
Remove the seeds from the pepper and cut into strips.
Squeeze the juice out of the lemon, add a teaspoon of pulp, and grind with the torn herbs. Add oil, mix.
Season the beetroot-pepper tandem with this sauce and add salt. Serve in portions on a lettuce leaf.

With herring

This appetizer is so famous that it appears on every dinner and holiday table at least once. A beautiful and tasty salad with herring under a vegetable “coat” is easy to prepare, quickly eaten and always warmly received by guests. The housewife varies the ratio of the main elements to suit herself, but when laying out the layers, they should turn out approximately the same and not be repeated.

Ingredients:

small beets – 2 pcs.;
potatoes – 2 pcs.;
salted herring;
purple bulb;
mayonnaise - half a glass;
carrots – 3 pcs.

Cooking method:

Vegetables can be boiled, baked, wrapped in foil one by one, or cooked using a double boiler - this point is not important. It is important to obtain soft products that can be coarsely grated afterwards.
Remove the head, tail, bones and skin from the herring. Cut into pieces.
Start filling a narrow salad bowl: fish layer, onion layer, carrot layer, mayonnaise layer, potato layer, beet layer. Mayonnaise is placed on top in a spiral, and rubbed over the surface only after 4-5 hours. It is ideal to let the dish sit overnight.

With pickled cucumber

This excellent lean dish has a positive effect on the digestive system, although it should be used with caution if you have stomach acidity problems. A simple and quick salad with pickled cucumber consists of only 5 elements, but if you wish, you can add a little smoked meat (not during Lent), boiled beans, and other vegetables for satiety.

Ingredients:

large beets – 2 pcs.;
medium-sized pickles - 3-4 pcs.;
onions;
vegetable oil – 1 tbsp. l.;
bunch of dill.

Cooking method:

Boil the fruits, peel, grate or cut into strips. Grind the cucumbers in the same way.
Chop the onion into half rings; if it is very bitter, pour boiling water over it or sprinkle with apple cider vinegar, but then rinse well.
Mix these products in a salad bowl, season with oil, sprinkle with torn fresh dill.

With vinegar and oil

For most women who are concerned about the beauty of their figure, this light and flavorful diet salad is more of a quick side dish rather than a snack. It complements heavy meat and even fish well, and can be served as a vegetable component with boiled cereal. The recipe is so simple that you will have time to cook it even if you are clearly short of time.

Ingredients:

large beets;
a bunch of green onion feathers;
olive oil – 2 tbsp. l.;
apple cider vinegar – 1 tsp;
salt, dry herbs;
coriander seeds.

Cooking method:

Cool the boiled (or baked) beets, peel them, cut them into thin slices or long strips.
Crush the coriander seeds with a pestle and add oil. Add dry herbs and mix.
Season the beetroot strips with vinegar, sprinkle with chopped onion and salt. Add oil with herbs and coriander, stir.

With potatoes

Who is not familiar with the classic vinaigrette? This healthy, tasty, very nutritious and light salad is almost a classic of any table, which even kings used to not disdain. Even in Russia, it appeared solely thanks to Emperor Alexander I, as a result of a small misunderstanding in the kitchen. The traditional vinaigrette formula is an equal ratio of all products, excluding onions - there is a little more of it. You can put less carrots.

Ingredients:

potatoes – 200 g;
beets – 200 g;
carrots – 170 g;
onion – 240 g;
pickled cucumbers – 200 g;
vinegar 6% – 1 tsp;
sauerkraut – 230 g;
vegetable oil – 3 tbsp. l.;
ground black pepper.

Cooking method:

Boil the washed vegetables or steam until cooked.
Finely chop the onion and pour boiling water over it to prevent it from becoming bitter.
Cut the boiled vegetables into cubes, squeeze the cabbage with your hands. Mix.
The classic variation of this beet salad was seasoned with 3% vinegar, so 6% needs to be mixed in half with water.
Add oil, ground pepper, stir. It is not necessary to infuse the vinaigrette.

With prunes

A very simple recipe, 4 steps, only 6 components, and a very tasty result? This is not the utopian dream of every housewife, but a salad of boiled beets with prunes and fried salted pine nuts. Good for health, incredibly tasty, beautiful and easy to make. For dressing, professionals recommend natural yogurt, but you can use homemade mayonnaise or low-fat sour cream.

Ingredients:

beets – 4 pcs.;
pine nuts (kernels) – 4 tbsp. l.;
thick white yogurt - half a glass;
prunes - a handful;
garlic cloves – 3 pcs.;
salt.

Cooking method:

Fill the brushed root vegetable with water, and after boiling, cook for 35-40 minutes. Cool, remove the skin. Grate coarsely.
Immerse the prunes in boiling water and let stand for an hour and a half. Dry with a paper towel and cut into strips.
Warm the frying pan, sprinkle salt over it - you should get a thin layer. Next are the pine nut kernels. Fry until darkened, stirring constantly: the nuts should be covered with salt.
Squeeze the garlic through a press, combine with beet chips, prune strips and fried nuts. Top with yogurt.

With seaweed

In some photos, this unusual but very healthy snack can be mistaken for a real cake: colorful, layered, incredibly beautiful. From the point of view of serving for a large number of people, this is not entirely convenient, but very effective. The salad not only has excellent taste - it is filling, not too high in calories, and has a good effect on digestion and metabolic processes. If the mayonnaise is homemade, your figure will not suffer at all.

Ingredients:

dried kelp – 220 g;
root vegetables – 2 pcs.;
potatoes – 2 pcs.;
mayonnaise – 4 tbsp. l.;
onion;
carrot;
seasonings

Cooking method:

Pour boiling water over the seaweed for 10-12 minutes. If it is fresh, just rinse well and dry. You can also use the pickled version - you don’t need to do anything with it except chop it.
Boil or steam the fruits, do the same with potatoes.
Peel the root vegetables and cut into equal cubes.
Grate the carrots coarsely. If desired, it can also be boiled.
Chop the onion and pour boiling water over it. After 3-4 minutes, squeeze out.
This dish is assembled in layers: first carrots, then beetroot and potato cubes, onions, cabbage. Between them there must be mayonnaise with spices.
Compact this mass and turn it over onto a flat plate. You can cover the top with a thin layer of mayonnaise and herbs.

Video

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Beets are beloved by us and many other peoples, a juicy and red root vegetable. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beet salad has remained a convenient, inexpensive and tasty dish for many years, both for holidays and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to the beets. Lots of great ideas for delicious salads with beets. And everyone can be as useful as they are tasty.

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

Boiled beet salad with garlic, prunes and walnuts

A very simple but surprisingly tasty beet salad. Combinations with garlic are always beneficial for beets. It’s delicious and hard to argue with, and notes of sweet prunes and the bitterness of walnuts only complement the bouquet. This salad is prepared quite quickly; the only thing you need to do in advance is to cook the beets. But since we are planning salads made from boiled beets, we will consider this point 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.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Soak the prunes in warm water to soften them. After this, cut it into small pieces, but not too small so that it is not lost in taste.

3. Grind the walnuts in a blender into small pieces. You can do this manually in different ways. For example, put it in a bag and roll it over it with a rolling pin until the nuts break into crumbs. You can crush it in parts in a mortar. The main thing is not to turn the nuts into powder; it’s delicious when you get the pieces.

4. Add mayonnaise and add salt to taste. If you want it spicier, add a little pepper, but keep in mind that garlic will also add 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 bowl or shape it using a ring. Decorate the salad with drops of mayonnaise, pieces of nuts or herbs. It will turn out both beautiful and tasty.

A delicious salad of boiled beets with garlic and prunes is ready. Bon appetit!

Beet salad with fried onions and walnuts

Another simple and delicious beet salad. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying it and introducing it into your daily menu as a vitamin-rich and satisfying salad. In the 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 g,
salt and pepper to taste.

Preparation:

A salad is prepared from boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

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

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

A delicious and simple salad with beets is ready.

Beetroot, bean and pickled cucumber salad

The combination of beets and pickles may remind some of a vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it simpler and buy canned beans at the store. Pickled 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.

Preparation:

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

2. Cut the pickled cucumbers into small cubes.

3. It is best to cut the beets into cubes too. Although you can grate it if you wish, it’s up to your taste.

4. Add grated garlic to the vegetables.

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

Sprinkle the finished salad with fresh green onions. Serve for a holiday or everyday dinner. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to look at delicious beet salads. The basis, as already indicated, is boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out very tender with a creamy flavor. It can easily be placed on a festive table for guests.

You will need:

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

Preparation:

This salad, like many other beet salads, can be prepared in literally minutes. The only preparatory steps are boiling the beets until tender and hard-boiled eggs.

Next, peel the beets and grate them on a coarse grater. Grate the cheese on a coarse grater as well. To make it easier to rub and prevent it from crumbling, you can put it in the freezer for a short time, it will become a little harder.

Peel the eggs and grate them on a coarse grater. Grate the garlic finely.

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

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

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

You will need:

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

Preparation:

Of all the vegetables used in this salad, only beets need to be boiled. Cool it and peel it. After this, cut all the vegetables into approximately equal pieces.

If you have a Korean carrot grater, you can grate both beets and carrots on it. This will give the salad an original appearance.

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

Before mixing all the products, place the beets in a bowl and season it with 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 and mix well. add salt and add oil if there is not enough.

Bon appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad is a great addition to any holiday table. Especially if it is presented in a winning manner. Puff salads are rightfully considered festive in our country for their elegant appearance. The alternation of multi-colored products looks very beautiful. 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 color.

Delicious salad with boiled beets, cheese and walnuts

A beet salad doesn't necessarily have a lot of ingredients. Just 2-3 of the most delicious ones are enough and a simple culinary masterpiece is ready. The thing is that the beets themselves are tasty and only need to be supplemented. Cheese does this very well. This salad with cheese and nuts is wonderful both for holidays and on weekdays.

You will need:

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

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Grate your favorite type of hard cheese on a fine grater. Leave just a little to garnish the top of the salad.

3. Grind the nuts with a knife or in a blender. But don't grind them into dust, leave pieces that you can taste.

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

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

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

A delicious beet salad is ready. Call everyone to the table!

Light beetroot and feta salad

If you are on a diet, Lent, or just love low-calorie and healthy food, beets are your best friend. In addition to taste, it has many beneficial properties. Which is not surprising, and beets taste great with feta cheese.

You will need:

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

Preparation:

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

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

Add salt to your taste. But a healthy salad doesn’t need to be salted. Serve to the table. Light dietary beet salad is ready.

Salad with chicken, cheese and beets - video recipe

Another delicious holiday beet salad, this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully layered and elegantly decorated. It’s not a shame to put this salad on the table even on major holidays. Can easily become an alternative to herring under a fur coat.

Original salad of beets, pears and Adyghe cheese

Pear is not the first ingredient that comes to mind to add to a boiled beet salad. But nevertheless, not the last. No matter how original it may sound, the salad tastes very interesting. Quite sweetish, but pleasant. My advice for this recipe is not to use too juicy pears. A popular conference would be fine.

You will need:

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

Preparation:

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 the same one. If it’s an ordinary pear, then it’s better to cut the pear. A regular pear grater releases too much juice. Don't forget to peel the skin of the pear.

3. Crumble the cheese into a bowl of salad with your hands. Adyghe cheese breaks into crumbs very easily. By the way, you can use other white cheeses with a mild taste instead: 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 chopped walnuts on top of the salad. If desired, nuts can be added directly to the salad. Choose according to your taste.

A tasty and light salad of boiled beets and pear is ready. Bon appetit!

The word “tops” in modern Russian has a somewhat derogatory connotation: this is what they call something insignificant and of no interest. This opinion did not arise out of nowhere: if beet roots have many culinary uses, they are used to prepare salad, bruschetta with cheese and salted fish, and even tartare, which is not much inferior to the classic one, then beet tops are often sent straight to the trash. I demand an end to discrimination against beet tops! Beet leaves are a real superfood, rich in folic acid and other nutrients, and if they are fresh and not very large leaves, then after a short processing they will also be very tasty.

What to cook from beet tops? Well, at least here’s a side dish that can be whipped up in 5 minutes while the family is setting the table. Various greens are served in approximately the same way in some places in Italy, and in our country, if you think about it, it is not at all necessary to limit yourself to beet tops alone. Spinach, cabbage, and just other leaves of edible plants that you are about to throw away can also be prepared in a similar way - and it will be a delicious side dish that even staunch conservative meat-eaters will be happy with.