→ Potato and beet salad: vitamin boost. Salad with beets and potatoes Salad with beets and potatoes

Potato and beet salad: vitamin boost. Salad with beets and potatoes Salad with beets and potatoes

Winter salad made from seasonal vegetables: potatoes, beets and garlic - a tasty and very simple dish. All lovers of mayonnaise salads will like it. It turns out satisfying, so it’s also suitable for the lunch menu. Potato and beet salad is convenient to take with you to work or school, since the vegetables are cooked (or baked) in advance, they cannot release juice or lose their “vigor,” as happens with fresh vegetables. Potatoes and beets will quickly be soaked in mayonnaise and mustard, which will give the dish a special juiciness and satiety.

But don’t forget that the ingredients also include garlic; this should be taken into account if you plan to spend time in a public place.


You can dress the salad using milk, mustard, lemon juice and vegetable oil. You can also buy ready-made soy mayonnaise, although it is difficult to find on sale outside of fasting. If you eat eggs, then the question of dressing will not arise.

By the way, the dish tastes a little like... This salad can be included in New Year's menu, because the holiday is very soon!

Ingredients:

  • beets – 500 gr;
  • potatoes – 250 gr;
  • mustard – 1.5 tsp;
  • garlic – 3 teeth;
  • salt – 0.5 tsp;
  • sugar – 1 tsp. l;
  • mayonnaise.

If you are “friendly” with the oven, then bake the vegetables, so the salad will be much tastier. Wrap the beets and potatoes in foil, each vegetable separately. There is no need to remove the skin first; it will be convenient to do this immediately after baking.


Grate the beets on a coarse grater (without the skin).


Repeat the same operation with peeled potatoes. Add chopped garlic.


Mix two vegetables with mustard, salt and sugar. Then add mayonnaise to taste.


And mix all the ingredients again:


The salad is already ready to eat. But it’s much tastier to put it in the cold for a couple of hours so that all the ingredients are soaked in the dressing and garlic.


Bon appetit!

Beets are very healthy root vegetable, who can do much more than just color everything around him. We will prepare a salad of potatoes, carrots and beets. It's similar to a vinaigrette, but don't worry, it's much newer!

Try other salads that we have collected for you. , and, of course, .

They say that goat's dairy products are much healthier than cow's. Is it true? Is it true that they taste better? Let each of us test this for ourselves by preparing such a simple and at the same time delicious dish.

For beetroot and potato salad you need:

  • 65 grams of sugar;
  • 25 grams of corn salad;
  • 1 beet;
  • 4 peeled whole walnuts;
  • 55 ml wine vinegar;
  • 85 grams of goat cheese;
  • 15 grams of honey;
  • 5 ml mustard;
  • 115 ml olive oil;
  • 1 potato;
  • 5 ml balsamic vinegar.

Potato and beet salad:

  1. Peel the finished beets by draining the water and cooling them.
  2. Place the sugar in a thick-bottomed saucepan and bring it to brown caramel.
  3. Add 30 ml of water, wine vinegar and a little salt.
  4. Bring the mixture to a homogeneous consistency.
  5. While the mixture is being prepared, cut the beets into cubes and pour into a saucepan.
  6. Add potato cubes there too.
  7. Stir until each side of the cube is coated with caramel.
  8. Mix balsamic vinegar with honey and 15 ml of oil.
  9. Whisk until smooth so that the ingredients do not separate.
  10. Then add mustard and beat everything again.
  11. Slowly pour in the remaining oil in a thin ribbon.
  12. Add salt to the dressing, mix and set aside.
  13. Toast the nuts in a dry frying pan until golden brown.
  14. Then cool them and chop them coarsely with a sharp knife.
  15. Wash the corn salad, dry it, pour over honey dressing and mix by hand.
  16. Place beet and potato cubes on a plate.
  17. Coarsely crumble the goat cheese with your hands and add to the caramelized root vegetables.
  18. Cover everything on top with honey root and nuts.

Advice: in a pinch, goat cheese can be replaced with any other homemade cheese. Store-bought options will not work.

Salad with potatoes and beets

Legumes will always make a salad more filling, because they are full of plant protein. We added other ingredients to the lentils to make the dish more colorful and richer: onions, cheese, tomatoes and some root vegetables. It's definitely worth a try.

What you will need:

  • 2 beets;
  • 2 tomatoes;
  • 170 grams of lentils;
  • 2 grams of curry;
  • 15 ml apple cider vinegar;
  • 15 ml honey;
  • 75 ml olive oil;
  • 15 grams of sugar;
  • 120 grams of feta;
  • 2 potatoes;
  • 2 heads of red onion.

Beet and potato salad:

  1. Wash the beets and potatoes and cut each root vegetable into four slices.
  2. Cover the baking sheet with foil.
  3. Place them on foil and sprinkle with sugar.
  4. Add salt and pepper, pour vinegar, honey and oil.
  5. Turn on the oven at two hundred Celsius and bake the potatoes for thirty minutes, and the beets for an hour.
  6. Wash the lentils and add curry to it, mix well and add water.
  7. Place on the stove and cook until fully cooked.
  8. At the end of cooking, there should be no water left in the pan.
  9. Season the lentils with salt if your curry does not contain salt.
  10. Heat a frying pan with oil and pour oil into it.
  11. While the oil is heating, peel the onion thin peel, cut off the roots and chop both heads into rings.
  12. Rinse the tomatoes, remove the stems and cut the fruits into slices.
  13. Add the onion to the hot oil and cook it for no more than thirty seconds at maximum heat.
  14. Next add tomatoes, salt and black pepper.
  15. Mix the mass.
  16. Cut the feta into large cubes and add to the pan until it warms up a little.
  17. Add lentils to the pan, mix well.
  18. Pour the entire mixture from the pan onto a plate, place the baked root vegetables on top and serve while still warm.

Tip: if you wish, you can peel both the beets and potatoes. Our dish was made in a rustic style, so the skins remained on both products.

Beet and potato salad

A product that consists almost entirely of water is very often featured in various dishes. It gives an unforgettable taste and aroma. Add some juicy chicken, sweet onions, spicy cheese and homemade mayonnaise. You won't mind, will you?

What you will need:

  • 4 potato tubers;
  • 120 grams of cheese with spices;
  • 2 onions;
  • 4 eggs;
  • 230 grams of mushrooms;
  • 40 ml butter;
  • 320 grams of chicken fillet;
  • 380 ml homemade mayonnaise;
  • 90 grams of walnuts;
  • 2 large beets.

Preparing the salad:

  1. Wash the potatoes, place in a saucepan with water, and place on the stove.
  2. Cook until tender, checking for softness with the tip of a knife.
  3. Next, cool the potatoes, peel and chop them into cubes.
  4. Grate the cheese using a grater of any size.
  5. Peel the onion from its thin peel, remove the roots with a sharp knife and wash the bulbs.
  6. Next, cut them into half rings or cubes.
  7. Wash the eggs and add water in a saucepan.
  8. Place them on the stove and cook until firm in the middle in boiling water for fifteen minutes.
  9. Wash the mushrooms, peel the stems and caps, cut into cubes.
  10. Wash the chicken fillet and cut off the films and fat from it.
  11. Next, place it in a pan of salted water and put it on the stove.
  12. Cook for about thirty minutes from the moment the water boils.
  13. If desired, you can add spices to the water and do not forget to remove the foam while boiling.
  14. Cool the meat in the broth, then remove and cut into cubes.
  15. Melt the butter in a frying pan, add the onion and fry it a little.
  16. Add mushrooms to it and cook for about ten minutes.
  17. Wash the beets, place in a saucepan with water, and place on the stove.
  18. Cook until tender, checking softness with the tip of a knife. It's about an hour.
  19. Next, cool the beets, peel and chop into cubes.
  20. Toast the nuts in a dry frying pan until golden brown and chop them a little with a knife.
  21. Now assemble the dish in layers: potatoes; mushrooms with onions; eggs; chicken; beet; cheese; nuts.
  22. Do not forget that each layer should be greased with mayonnaise, except the last one.
  23. Set aside to soak for one to two hours and serve.

With chicken fillet

Rest assured, you have never eaten chicken like this here and now. Spicy and juicy meat accompanied by the freshest and crispest vegetables. Everything is complemented with incredibly tasty pine nuts.

What you will need:

  • 1 chicken fillet;
  • 120 ml mayonnaise;
  • 5 grams of paprika;
  • 1 beet;
  • 5 cherry tomatoes;
  • 60 grams of pine nuts;
  • 4 lettuce leaves;
  • 10 grams of Provencal herbs;
  • 1 clove of garlic;
  • 40 ml vegetable oil;
  • 70 grams of green peas;
  • 30 ml butter;
  • 1 potato.

How to prepare the salad:

  1. While still dry, heat the frying pan and fry the nuts until golden brown.
  2. Rinse and tear the lettuce and immediately place in a bowl.
  3. Drain the peas and add to the lettuce.
  4. Wash the tomatoes and cut into quarters.
  5. Wash the beets and place in a saucepan.
  6. Fill it with water almost to the very top and place it on the stove.
  7. Cook the beets in boiling water for about an hour. If it is large, then you may need all of one and a half.
  8. Peel and grate the finished beets, drain the water from them and cool them.
  9. Wash the potatoes, place in a saucepan with water, and place on the stove.
  10. Cook the potatoes until tender, checking for softness with the tip of a knife.
  11. Next, cool the potatoes, peel and chop them into cubes.
  12. Wash the chicken fillet, cut off the membranes and fat, dry the meat with napkins.
  13. Salt the chicken and sprinkle with black pepper.
  14. Rub it generously with paprika and finally sprinkle with herbs.
  15. Heat the vegetable oil and place the fillet in it.
  16. Fry until golden brown on all sides.
  17. Then close the lid and cook the chicken for twenty minutes, turning it occasionally so that it cooks evenly.
  18. Cut the finished fillet into cubes.
  19. Combine chicken, tomatoes, nuts, lettuce, peas, beets and potatoes.
  20. Season all this with mayonnaise and mix. Serve in portions using a cooking ring. Sprinkle chopped herbs on top.

With duck

An unusual salad for you and me, since we rarely cook duck. But, in essence, there is nothing complicated, nothing inaccessible and nothing incredible. Just taste.

What you will need:

  • 2 duck breasts;
  • 30 ml balsamic vinegar;
  • 1 onion;
  • 2 bunches of cilantro;
  • 1 tomato;
  • 1 boiled potato;
  • 1 sweet yellow pepper;
  • 1 boiled beet.

For refueling:

  • 140 ml yogurt;
  • 1 clove of garlic;
  • 5 ml mustard;
  • 5 ml honey.

Sequencing:

  1. Wash the pepper, remove the seeds and cut it into cubes.
  2. Peel the onion and cut into half rings.
  3. Rinse the cilantro and chop finely.
  4. Combine onion with cilantro and add vinegar, leave for ten minutes.
  5. Wash the tomatoes and cut into cubes.
  6. Add to the onions and herbs, ridding them of the vinegar.
  7. Peel and chop the garlic.
  8. Mix yogurt, honey, mustard and garlic, add salt and pepper.
  9. Cut the duck into slices and fry in a frying pan, adding a small amount of oil, until cooked.
  10. Wash the potatoes and beets, boil, peel and cut into cubes.
  11. Place vegetables, root vegetables and duck on a plate. Mix everything thoroughly.
  12. Pour the dressing over everything and eat while it’s hot.

Tip: the duck can be fried whole, but it will take longer (20 minutes) and can be finished in the oven. To taste, sprinkle it with salt and pepper.

Beetroot, carrot and potato salad is a must for each of you. There are a huge number of recipes for salads made from beets, carrots and potatoes, but we have chosen the most delicious and unusual ones. Try all five and choose the best one.

Fried potatoes with beets are a real delicacy. This dish can be served as a side dish or as a independent dish. For vegetarians and people who fast, this is just a godsend. Incredibly tasty, nutritious and very cheap.

  • potato,
  • beet,
  • onion,
  • vegetable oil for frying, salt.

Cooking method:

1. The amount of ingredients depends on how many servings you want to prepare. From the quantity shown in the photo, two servings were obtained. We clean the vegetables.

2. Finely chop the onion. Cut the beets into thin strips (if you cut the beets coarsely, they will remain damp, since they take longer to cook than the potatoes). We cut potatoes.

3. In a heated frying pan with vegetable oil add onions and beets. Fry for 5 minutes, then cover with a lid and simmer for another 5 minutes.

4. Place the potatoes in the frying pan with the beets. Fry the potatoes for 5 minutes over fairly high heat, then cover the pan with a lid and reduce the heat. Don't forget to stir, otherwise the vegetables will burn. A few minutes before cooking, add salt to taste. The dish is ready when the potatoes are cooked.

Beautiful, unusual and very tasty. Bon appetit!

 

 
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