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What to make from beets. The best beetroot recipes. Salad with beets and beet tops

If we rank vegetables according to their taste and usefulness for the human body, then beets will rightfully take first place, because beets effectively strengthen the body, increase hemoglobin, improve digestion and metabolism, increase immunity, and allow you to fight many diseases. A man noticed long ago healing properties beets, which is why no kitchen in the world can do without this wonderful vegetable. And in our kitchen there are also many dishes made from beets. On this page I have collected my favorite beet dishes. I hope you enjoy them and make them often.

Beets are used not only for making borscht, beet soup and salads, they are baked, stuffed, made into health drinks, etc. But all these dishes will turn out tasty and at the same time healthy if and only if the beets are correctly selected and properly prepared.

How not to make a mistake when choosing beets? Anyone who lives in a village knows very well that not all beets are the same, that there are fodder beets that are grown to feed livestock. There are sugar beets, from which sugar is obtained. And there is another one - table beets, which are used for cooking. It is the latter that should be chosen.
We choose small root vegetables of rich beet color with a diameter of no more than 15 cm. The approximate weight of such beets is 450-500g.
Small round beets, as a rule, are always sweeter and tastier.
The beets should be quite firm, and when cut, uniform in color and without pronounced dense fibers. The light color and iridescent fibers indicate that you are looking at fodder beets.
Most quick way boil the beets and at the same time preserve the vitamins and all the beneficial properties of the root vegetable as much as possible: cook the beets in the peel for 30-35 minutes, and then transfer them to ice water, you can even with ice. When the beets have cooled completely, remove from the water.
Store boiled beets in the refrigerator in their peels.
Peel the beets immediately before preparing salad or other dishes with beets.
You can also bake beets, but set the oven temperature to no higher than 180C. At higher temperatures, the vegetable loses its beneficial properties. Bake until done. Approximate time 40-45 minutes depending on the size of the root crop.
When roasting beets in microwave oven there is no need to talk about preserving vitamins. Convenient, but not healthy, and the taste leaves much to be desired.

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Boiled beet salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, “Violetta”, exquisite, hearty “General” - all these salads are easy to prepare, and the result will certainly please you. We'll tell you the best recipes for beet salads.

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate them. Every housewife can also find a salad dressing - you can choose sour cream, mayonnaise, or mix these two sauces together: the taste will be more delicate, and the calorie content will be significantly reduced.

Baked and boiled beets go perfectly with feta cheese: try combining them, we're sure you'll become a fan.

For the salad we will need:

two large beets;
2 cloves of garlic (if you like it spicy);
salt;
pepper to taste;
sour cream and mayonnaise – 100 g.

Boil the beets until soft and cool. We peel the root crop from the top “skin” and rub it on coarse grater. Squeeze two cloves of garlic through a garlic press (you can grate them on a fine grater), add salt and pepper. Season with sour cream mixed in equal proportions with mayonnaise. Decorate with sprigs of parsley or dill. Serve as an appetizer for dinner: the salad is in perfect harmony with baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will taste better if you cool it first.

With added garlic

Boiled red beet salad will acquire a different taste if you do not grate the root vegetable, but cut it into small cubes, no larger than 2 mm: the taste will be different, but no less interesting. The garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - the vegetables and garlic are mixed and acquire a delicious taste.

You can season it with traditional mayonnaise, but try replacing it with low-fat natural yogurt - the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We suggest the following proportion: for two large beets, three cloves of garlic - the dish will be moderately spicy, and you won’t have to be afraid of the bright garlic aroma.

Boiled beet and carrot salad

All supporters healthy eating They will surely appreciate the salad of boiled beets and carrots. We will need boiled beets, but fresh carrots. Preparing the salad is very simple: boil large beets and let them cool. Grate large carrots on a coarse grater, and do the same with the chilled beets.

Mix the salad, add fresh parsley, cut into small pieces, squeeze out a couple of cloves of garlic. Let's choose a low-fat salad dressing: sour cream with a fat content of 10%, matsoni or natural yogurt. You can decorate the salad with grated hard cheese - it will add piquancy. The dish will be especially tasty if you let it brew a little (for an hour) and cool thoroughly before serving. Bon appetit!

With beets and beans

Beetroot and bean appetizer - uncomplicated and filling diet salad Anyone who counts calories will love it. Beans contain vegetable protein, a healthy vegetable with high energy value.

For salads, it is better to buy sweet varieties of beets; others will be watery, and the dishes will turn out bland.

Prepare by following these steps: peel the boiled beets and cut into small cubes. Place the beans (you can cook them yourself or buy a canned can) in a colander, removing excess liquid. Make the dressing: mix a teaspoon of mustard with vegetable oil, lemon juice(to taste), a dessert spoon of sugar (better than cane sugar), and salt. Chop a bunch of green onions and dill and add to the vegetables. Season everything with dressing and cool. Our salad is ready! Light but satisfying, uncomplicated and pleasant beetroot salad - perfect complement with fish or meat, and is wonderful as an independent side dish.

Classic vinaigrette

Vinaigrette may well be considered the hallmark of Russian cuisine. We especially love it in the winter season, when you really want hearty, moderately spicy dishes. And if you serve the vinaigrette with lightly salted Ivasi fish, the dish will turn out truly fabulous!

You can put beans in the vinaigrette: the taste will be very interesting; but in this case there is no need to add peas.

Prepare the vinaigrette following these steps:

Boil three carrots (not large ones), large beets and four potatoes.
Cool the vegetables.
Peel and finely cut into cubes.
Chop barrel pickles into cubes.
Add sauerkraut.
Sprinkle with green peas.
We cut onion(or green, whichever you prefer).
Mix the vinaigrette and season with fragrant sunflower oil.

The vinaigrette is very tasty with fresh dill; you can add a little 9% vinegar and even mustard to it - you’ll get an interesting “spicy” version of the vinaigrette. The salad is very tasty with fresh black bread and lightly salted herring, and it is also an ideal side dish for any fish dish.

Herring under a fur coat

Salad of boiled red beets and herring is loved by thousands of Russians: imagine New Year's table It’s simply impossible without herring under a fur coat. But the beauty of the salad is that the ingredients are available and inexpensive, which means you don’t have to wait for the holidays and it’s easy to treat yourself to this delicate, spicy appetizer from time to time.

You can cover not only herring with a beet-vegetable coat; very interesting version with smoked mackerel(you can take any smoked version).

How to cook herring under a fur coat?

We cut the herring, remove the skin, carefully remove even the smallest bones.
Cut the herring into small cubes.
Place three boiled potato tubers on a large flat dish.
Place the herring on the potatoes.
Sprinkle with finely chopped onion.
Three boiled carrots.
Sprinkle with grated eggs.
Three boiled beets.

You can repeat the layers. Each layer must be greased with mayonnaise, and laid out with a thin mesh. This way the layers will turn out fluffy and airy, and the herring under the fur coat will be even tastier. Housewives who prefer to spread mayonnaise with a spoon make a mistake: the layers come out dense, and the ingredients do not share flavors with each other. However, you are free to do as you are used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

Salad "Violetta"

The beautiful name, according to legend, came from a lady who simply loved adding pickled cucumbers to beet salads, and her dish was invariably popular with guests. The combination really turns out to be piquant, and the taste is not at all hackneyed.

To prepare the Violetta salad, proceed as follows:

Cut the boiled beets into cubes.
Add pickled cucumbers, cut into small cubes.
Add green peas.
Add pieces of feta cheese or processed cheese.
Squeeze out a clove of garlic.
Season with mayonnaise or sour cream.
Add salt and pepper to taste.

"Violetta" is ready! Serve as an appetizer for a family celebration and eat with a white baguette.

Even children can prepare a salad:

Three boiled beets on a coarse grater.
Soak the prunes and cut into thin strips.
Add dried fruits to the beets.
Season with mayonnaise mixed with sour cream.
Add some salt.
Sprinkle with finely chopped walnuts.

Festive, light salad ir with prunes is ready! It is especially delicious to eat with duck breast baked in the oven and homemade boiled pork.

Salad "General"

Layered salads- hits of any holiday table. Beetroot, which is called “My General” (or simply “General”) is considered “masculine” due to its satiety and the presence of meat and cheese. Male representatives love him very much.

We prepare by following these steps:

Finely cut the boiled meat (300 g) into cubes and place on a flat dish.
Pour over a mesh of mayonnaise.
Squeeze out a clove of garlic.
Grate any hard cheese (100 g) on top.
Pour over the mayonnaise mesh again.
Three 2 boiled eggs, repeat layer with mayonnaise.
Grate 2 medium carrots, boiled and cooled, on top.
The last layer is boiled beets and a mesh of mayonnaise.

The “General,” like a herring under a fur coat, needs to be properly soaked. Ideally throughout the night. The taste of the salad is delicate, sweetish-spicy, and, as practice shows, it is eaten first. You can prepare portioned versions by placing layers in special cooking rings.

As you can see, there are many ways to prepare boiled beet salads - recipes for every taste and preference. Don't forget to pamper your loved ones with this delicious and useful root vegetable, discovering new gastronomic experiences.

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 delicious way preparing 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 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 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.

The gardening season is already in an active phase, and in the southern regions of the country the first fruits are already appearing, and the main harvest period is just around the corner. Therefore, you should take note now interesting recipes, and today we decided to devote a post to one of the vegetables and offer simple and tasty beet dishes. This sweet red root vegetable is one of the most healthy vegetables, but how to prepare it and in what form to present it to the household is still worth thinking about.

We are used to using beets in cooking traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But there are still a huge number of recipes in the world where you can use this vegetable. For example, it’s not a sin to make a stew from red beets, or make an appetizer so delicious that, as they say, you’ll lick your fingers. In addition, beets are even used to make pancakes that are quite tasty and healthy, which is especially important.

But for all its splendor, beet dishes will be truly tasty and valuable for our health only if the vegetable is chosen correctly for culinary purposes.

Which beets are the most delicious?

There are three main types of beets: fodder (for livestock), sugar (for sugar production) and table (for food).

Burak is one of the most important products in a healthy menu. If you introduce the consumption of beets on a regular basis (500-600 g per month), then this vegetable will help maintain the body, improve digestion and normalize hemoglobin levels. Beets have remarkable benefits for us, but you need to be able to choose them correctly, then your dishes are guaranteed to turn out delicious.

The size of an ideal beet should not exceed 12 cm in diameter and a weight of 400 g. Otherwise, we can assume that this is either not table beetroot, but fodder beetroot, the taste and texture of which, to put it mildly, are not important, or the vegetables are stuffed to the brim with nitrates, which greatly reduces their usefulness.
External condition. When performing a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, the beetroot should be dense, without soft spots or holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
Color. The color of delicious beets should be rich burgundy or slightly purple. It is the dark color that indicates the high content of betaine (a natural antioxidant) in the fruit.
Incision. A longitudinal cut of a good beet will not have rings, fibers or redness. All these characteristics indicate the food type of the vegetable, or an excess of fertilizers in growing the crop. But dark ruby or even purple uniformly colored pulp with rich dark juice is a clear indicator of tasty beetroot.

Looking at all kinds of recipes for beet dishes, you will notice that different treats provide different ways of preparing the vegetable. In some places it is appropriate to use a raw root vegetable; in some dishes the beets are pre-boiled or baked. One way or another, each method and gadget requires certain rules:

To cook beets at home in the usual way, fill with cold water and place on medium heat, it will take 1-2 hours.
To speed up this process a little and also preserve the maximum beneficial inclusions, you should put a pan of water on the fire, add a pinch of salt and let the liquid boil for 5 minutes. During the boiling process, oxygen comes out of the water, which then removes minerals from the vegetable, so only then can we put the washed root vegetables into the pan, thereby preserving their benefits.
Another method, so to speak professional, allows you to cook beets in 45 minutes. Boil the vegetable for 30 minutes, and then transfer it to ice water, preferably with ice. This shock technique allows you to bring the beets to perfect readiness.
Cooks also have an excellent trick up their sleeves: how to deliciously prepare beets for single salads or vinaigrettes. To do this, wrap the washed fruits in foil and bake in the oven at 180 o C for 40-50 minutes. You should not increase the baking temperature, because already at 190 o C ascorbic acid begins to break down and the vegetable will lose its benefits. Beets prepared in this way turn out drier and sweeter than boiled ones.
If you use a pressure cooker to cook beets, then it will take 30-35 minutes for whole root vegetables to be ready, and if you cut beetroot into bars, then they will be ready in 20 minutes.

The leader in high-speed boiling of beets is the microwave oven. If you put the washed root vegetable in a hermetically sealed bag, then at maximum power the beetroot will be cooked in just 10 minutes. Before cooking, 2-3 punctures should be made in the bag so that the bag does not tear.
A double boiler will take 50 minutes to prepare beetroot, and a multicooker will take 40-60 minutes in the “cooking” or “baking” mode.

You can read more about all the ways to cook beets in our articles.

First courses with beets

The first courses with beets are the well-known and famous borscht. We offer you a selection of the most popular recipes for first courses with beets.

These recipes must be carefully studied in order to get a real burgundy Ukrainian borscht...

Beetroot main courses

Recipes for second courses of boiled or stewed red beets are an excellent side dish for meat, fish and vegetable dishes, and they can also become a chic snack addition to side dishes of potatoes and rice.

Vegetable side dish “Beetroot”

Ingredients

Seasoning “Mixed peppers” - ½ tsp;
Extra salt – ½ – 1 tsp;
Fresh tomato – 1 fruit;
A clove of garlic – 1-2 pcs.;
Red onion – 2 onions;
Medium-sized beetroot – 5 tubers;
Refined oil – 50 ml;

Preparing the side dish

Chop the onion into ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
Grind the washed and peeled beetroot coarsely on a grater and add it to the frying pan with the onions and garlic.
Chop the tomato into cubes or also into three on a grater and add it to the saucepan with the vegetables.
Now add some salt and pepper to the mixture, cover with a lid and simmer over low heat for 15 minutes, stirring the mixture regularly.
Once ready, add finely chopped greens into the container and leave the side dish covered for another 5 minutes.

Burak with cheese sauce

Ingredients

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

Step-by-step preparation of snacks

Let's make the sauce. Finely chop the mushrooms and fry them in melted butter until golden brown, then add cream and chopped cheese into small pieces.
Cook the sauce over very low heat, stirring constantly until the cheese is completely dissolved. Taste and add salt if necessary. Remove the thick sauce from the heat and give it time to cool.
Grate the boiled beetroot coarsely, or cut it into thin bars and put it in a sieve to drain excess juice.
Mix crushed nuts (reserve a handful for sprinkling) and grated garlic with beets, add salt to taste and place on a serving dish. Pour over the beets cheese sauce and sprinkle with nuts.

White cabbage – 0.6 kg;
Potatoes – 3 tubers;
Tomato paste – 2 tbsp;
Water – 1 tbsp.;
Burak – 2 tubers;
Leek – 150 g;
Carrots – ½ pcs.;
Table vinegar 9% - 15 ml;
Dry fenugreek (herb) – 1 tsp;
Salt - to taste;
Paprika powder – 1 tsp;
Black pepper powder – ½ tsp.

How to cook beetroot stew

Peel the potatoes and cut them into cubes, then send them to cook until done.
We clean the boiled whole beets and chop them into cubes.
Shred the cabbage into thin strips using a shredder and place in a saucepan.
We dilute the tomato paste in a glass of water and pour the resulting mixture into the cabbage. Add salt to taste and simmer everything under the lid until done.
Chop the leek into rings and fry until golden, mix with chopped bell pepper and grated carrots. Fry the vegetables, then pour in a little water, add a pinch of salt and simmer until done.
Now we connect all the components. In a separate cauldron, lay out the potatoes, fried onions and peppers, then steal the beets, on top of which we place tomato cabbage. We anoint everything with herbs and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

Burak – 2-3 pcs.;
Carrot – 1 medium-sized root vegetable;
Potatoes – 5 pcs.;
Bulgarian pepper – 1 pc.;
Onion - 1 head;
Tomato juice – 0.3 ml;
Refined oil – 1 stack;
Salt – 1 tsp;
Laurel – 1 leaf;
Spices - to taste;

Preparing stewed vegetables

Place finely chopped onion in oil heated in a saucepan and fry.
Then put the diced beets and carrots into a container and simmer them all together for 20 minutes over medium heat under a closed lid.
We chop the potatoes into cubes and also send them to the beets, where we cook the stew under the lid until the potatoes are ready.
After 15 minutes, pour into the composition tomato juice, add chopped bell pepper, also add salt, bay leaf and spices to taste.

Cook the stew for another 10 minutes and turn off.

And a few more original beetroot dishes...

Delicious beetroot recipes: snacks

Snack dishes can include either baked or boiled beets, or raw ones. And if a fresh vegetable is ideal for healthy snacks, with maximum preservation of benefits, then the boiled version is most suitable for holiday mayonnaise salads. But no matter what recipe we choose, beetroot salad always turns out delicious

Salad "Nezhenka"

Ingredients

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

Preparing a salad with boiled beets

Boil the eggs hard for 10-15 minutes, then cool in cold water and grate it.
Do not wash the beets, carrots and potatoes from dirt, boil until tender and after cooling, peel off the skins. Chop each root vegetable coarsely on a grater. In separate bowls, mix each ingredient with mayonnaise, and add salt and pepper to taste.
We lay out the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as decoration.

"Peruvian" salad

Bright and very delicious snack will become the most original dish any feast.

Products

Carrots – 125 g;
Burak – 150 g;
Potatoes – 2 tubers;
Frozen corn – 220 g;
Leek hand – 150 g;
Sunflower oil – 1 glass;
Table vinegar 9% - ½ tsp.
Dill greens - 40 g
Extra salt - to taste;

How to make beet salad

Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
Chop the leek into thin rings, finely chop the greens, and boil the corn for 20 minutes in salted water, then drain in a colander.
Mix all ingredients in a common container and season the salad with dressing from sunflower oil, vinegar and salt.

Korean beets

Ingredients

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

Cooking beets in Korean

Grate raw peeled beets into long strips using a grater. Korean salads and mix with dry garlic, vinegar and salt.
Place the container with the aromatic beetroot in a water bath and slowly heat it for half an hour so that all the aromas penetrate the vegetable.
After the allotted time, remove the beets from the fire and anoint with pepper and coriander.
Then heat the oil in an enamel bowl, but do not bring it to a boil, and pour it into the salad.

Mix everything well, set the pressure and leave for a day Korean beets in the refrigerator.

Beetroot appetizer

Ingredients

Burak – 300 g;
Garlic – 5 cloves;
Refined sunflower oil – 50 ml;
Salt – 3 g;
Any greens – 70 g;
Black pepper powder -1/4 tsp;

Preparing snacks

Peel the baked beetroot and grate it.
We turn the garlic into a paste using a garlic press and mix with oil, salt and pepper.
Season the beets with garlic butter dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Ingredients

Carrots – 250 g;
Boiled eggs of the 1st category – 6 pcs.;
Curd cheese – 125 g;
Garlic cloves – 5 pcs.;
Burak – 2 root vegetables;
Cores walnuts– 100 g;
Boneless prunes – 120 g
Mayonnaise - 200 g.

Grate the boiled eggs on a grater with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
We clean the beets and carrots boiled in their skins and also grind them using a grater and mix them separately with mayonnaise and a pinch of salt.
Lightly fry the nut kernels in a dry frying pan and then chop them with a knife.
Soak the prunes in boiling water for 10 minutes, then cut them into small pieces and mix with nut crumbs.
Finely chop the green onion feathers.
Pass the garlic through a garlic press. Grate the cheese coarsely. Mix both components and season with mayonnaise.
You need to lay out the salad in layers: carrots, egg, cheese and garlic layer, egg again, nuts with prunes, beetroot and sprinkle green onions on top of the salad.

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

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

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 convenient, inexpensive and delicious dish, both for a holiday in the form and in 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. The list could go on for a long time. 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 it manually 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.

Delicious salad from boiled beets with garlic and prunes is ready. Bon appetit!

Beet salad with fried onions and walnuts

Another simple and delicious salad from beets. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying it and implementing it in daily menu as vitamin and hearty 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 to 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 it at the store. canned beans. 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 ready salad fresh green onions. Serve for a holiday or everyday lunch. 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 be easily placed for guests festive table.

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 slices of boiled egg and herbs.

If you didn’t know, then I’ll tell you that you can mix boiled beets with raw carrots and cabbage is not only possible, but also 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 no 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. Hard cheese grate your favorite variety 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 from the salad on top grated cheese, 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 like low-calorie and healthy food- beets are your best friend. In addition to taste, it has many useful 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. Water 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!

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