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Lean salads with beets. Lean beetroot dishes

Mandatory attribute of borscht and vinaigrette; the healing properties of this unique and irreplaceable vegetable are exceptional; many think that it originally grew in our latitudes, but in fact it was brought to Kievan Rus from Byzantium - all this is beets. Beets are abundant in fiber, high in sugar, folic and pantothenic acids, magnesium, potassium, iron, manganese, iodine, zinc, phosphorus and many other trace elements. At the same time, its beneficial properties are preserved during heat treatment.

Recipe 1. Beetroot sweet chips

You will need:

  • 5 small beet tubers;
  • 350 ml of water;
  • 200 g brown sugar.

Peel the beets and slice them into thin slices. Pour sugar with water and put on fire, cook until thickened. Put the beets in a bowl and fill them with hot sweet syrup. Stir and leave for several hours.

Cover the baking sheet with baking paper, lay out the beets and dry in the oven for about two hours at a temperature of 100 degrees.

Serve not hot.

Recipe 2. Quick beetroot

You will need:

  • 2 large beets;
  • 2 potatoes;
  • 2 tbsp. l. vinegar;
  • 1 bay leaf;
  • herbs, salt, pepper and vegetable oil - to taste.

We peel the beets, rub on a coarse grater and fry in oil. Add vinegar and a little water, cover and simmer until half cooked.

Cook the peeled potatoes in a separate saucepan, then add the beets. Throw in the bay leaf, salt, pepper and cook until tender. Sprinkle with herbs when serving.

Recipe 3. Korean beets

You will need:

  • 2 large beets;
  • 2 cloves of garlic;
  • 1 tsp ground coriander;
  • 0.5 tsp ground black pepper;
  • 0.5 tsp ground paprika;
  • 50 g of vegetable oil;
  • 1 tsp vinegar;
  • 1 tsp salt;
  • 2 tsp Sahara.

We clean the beets, rub on a coarse grater. Three garlic on a fine grater. Heat oil in a frying pan. Add garlic and spices, mix and immediately remove from heat.

Pour this mixture into the beets, pour vinegar, add salt and sugar. Mix thoroughly. We send it to the refrigerator for a couple of hours. Ready!

Recipe 4. Festive salad with beets, pumpkin and persimmon

A great option for a lean dinner on New Year's Eve.

You will need:

  • 2 baked beets;
  • 100 g pumpkin;
  • 2 tangerines;
  • 1 sweet persimmon;
  • a handful of peeled walnuts;
  • 100 g lettuce leaves;
  • a branch of fresh dill.

Refueling:

  • 3 tbsp. l. vegetable oil;
  • 1 tbsp. l. honey;
  • 2 tbsp. l. soy sauce;
  • ground nutmeg, pepper and salt to taste.

We bake the beets in foil in advance. Finely and evenly chop the pumpkin pulp. Season with nutmeg. Put the pumpkin in a frying pan without oil and, stirring, cook for ten minutes.

Fresh pumpkin can be sugar-coated. Cut the persimmon into cubes. Peel and chop the tangerines. Clean the baked beets and cut into thin slices. Mix with chopped dill.

In a salad bowl, combine all the prepared ingredients and add clean and dry lettuce leaves. Mix gently. Season the salad with butter whipped with spices. Sprinkle with chopped nuts before serving.

Recipe 5. Beetroot caviar

You will need:

  • 1 kg of beets;
  • 200 g carrots;
  • 1 large onion
  • 4 tbsp. l. vegetable oil;
  • garlic, ground pepper and salt to taste.

Wash the beets and boil over low heat for half an hour. Clean the chilled beets and rub on a coarse grater. Peel the carrots, wash them, rub them on a coarse grater.

Preheat the pan, pour in the vegetable oil and boil it a little. We dip carrots into it. Fry for a few minutes. Add the beets. Simmer vegetables over low heat for about 40 minutes.

Peel and grind the garlic. Peel the onion and chop finely. In another frying pan, heat the oil and saute the onion in it for a few minutes, stirring occasionally. Then combine the contents of both pans in a bowl, salt and pepper. Mix thoroughly and serve our caviar cold.

Recipe 6. Vinaigrette "Vegetable garden"

You will need:

  • 5 small potatoes;
  • 2 small beets;
  • 2 small pickles;
  • 2 medium carrots;
  • a can of canned green peas;
  • a can of canned corn;
  • a bunch of green onions;
  • other herbs and salt to taste;
  • vegetable oil and vinegar - for dressing.

We wash and clean beets and carrots. We send them to a saucepan with a thick bottom and bring to a boil, after which we make the fire to a minimum and cook under the lid. Cook carrots for half an hour, and beets for about an hour. Cool the finished vegetables.

Now in a saucepan, boil the potatoes in their skins. It will take about 20 minutes after boiling. Cool the finished potatoes. Peel and dice the beets with potatoes and carrots. We also cut the cucumbers into cubes. Wash, dry and finely chop green onions. We will do the same with other greens.

We open our jars of canned corn and canned peas. We drain the liquid from them. We combine all the ingredients. Salt. Sprinkle with vinegar - optional. We fill our vinaigrette with vegetable oil. Stir and serve!

Recipe 7. Bulgarian beetroot

This is a recipe for pickled beets that will come in handy for salads or borscht.

You will need:

  • 3 kg of beets;
  • 1 liter of water;
  • 90 g salt;
  • 100 g 9% vinegar.

We peel and wash the beets. We send it to a saucepan and fill it with cold water, put it on fire and bring it to a boil. We continue to cook on low heat for about an hour. You can check the readiness of the beets with a fork.

Pour water into another saucepan, add vinegar and salt. Bring to a boil. Remove from the stove and cool. Beets also need to be chilled. After that, we cut it into small strips.

Wash and dry glass jars. Place the beets tightly in containers. Fill with cold pouring to the edges of the can, cover with lids and leave. A few days - and she will be completely ready. After that, it can be left in the refrigerator for storage.

Recipe 8. Beet and Bean Snack

You will need:

  • a can of canned beans;
  • boiled beets 240 g;
  • juice of 1 lemon;
  • 1 tbsp. l. horseradish;
  • 2 cloves of garlic;
  • salt, spices and herbs to taste;
  • ¼ glasses of butter.

Using a blender, grind the beets, beans, horseradish and garlic. Salt, pepper, add chopped greens and squeeze the juice from the lemon. You should get a homogeneous mashed potatoes. Pour in the oil and continue grinding.

We cover the mass and put in the refrigerator for 4 hours, or longer. After that, serve with bread or lettuce.

Recipe 9. Beet carpaccio

You will need:

  • 500 g of beets;
  • a bunch of green onions;
  • 2 tsp sweet mustard;
  • 1 tsp hot mustard;
  • 2 tbsp. l. wine vinegar;
  • 3 tbsp. l. vegetable oil;
  • salt and pepper to taste.

Cook the beets in salted water until tender. We are waiting for it to cool down. Prepare the dressing: mix hot and sweet mustard. Salt and pepper. Add vinegar and oil. Mix everything thoroughly.

Chop the onion very finely and add it to the dressing. We clean the beets. Thinly cut it into circles. Lay out on a flat plate in one layer. We water it with dressing. Ready!

Recipe 10. Beet cutlets

You will need:

  • 2 medium beets;
  • 2 potatoes;
  • 1 onion head;
  • 1 tbsp. l. flour;
  • salt and spices to taste;
  • vegetable oil and breadcrumbs - for frying.

Cook the beets in salted water until tender. Grate the finished beets on a coarse grater. Boil the potatoes first and then rub them.

Grate the peeled onions on a fine grater. Saute in a frying pan and remove from heat after a couple of minutes. We set aside to cool.

Combine vegetables and onions in a deep bowl. Add flour. Salt and pepper. Mix thoroughly. We form cutlets. Roll them in breadcrumbs and fry for a short time on both sides. Put the finished cutlets on a paper towel to get rid of excess fat.

Recipe 11. "Red" buckwheat

You will need:

  • 130 g buckwheat;
  • 250 ml of water;
  • 1 beet;
  • 1 onion;
  • 1 clove of garlic;
  • some vegetable oil;
  • some lemon juice;
  • salt and spices to taste.

This recipe can be safely prepared using a multicooker.

We send buckwheat to a dry frying pan and fry, stirring occasionally, for about five minutes. Then pour the cereal into a saucepan or multicooker container, in which the water has already boiled, pour in a little vegetable oil, salt.

We are waiting for our porridge to cook. Peel the onion and garlic. And we pass them: first, we throw the onion into the pan, and a little later the garlic. Boil the beets in advance. We clean it and rub it on a fine grater. Sprinkle it with lemon juice and mix. Combine porridge with sautéed vegetables and beets, mix thoroughly. Ready!

Recipe 12. Beet kvass

You will need:

  • 1 large beet
  • boiling water;
  • black rye bread - depending on how much you want to make a drink.

Boil the beets, peel, cut into pieces or rub on a coarse grater. Pour boiling water over it and leave in a hot place for half an hour. Then we cool it, put the bread tied in a sterile cloth in it, and leave it warm for a day. After that we take out the bread.

Recipe 13. Beetroot

You will need:

  • 3 pcs. beets;
  • 2 large potatoes;
  • 1 onion;
  • 2 bay leaves;
  • 1 tbsp. l. vegetable oil;
  • a pinch of sugar;
  • half a teaspoon of vinegar;
  • salt and spices to taste.

Peel the beets, cut them coarsely and cook in a saucepan until soft. Peel the potatoes, chop them finely and boil them separately, adding the bay leaf. Pass the onion.

Take the finished beets out of the water and let them cool. We rub it on a coarse grater and return it to the same water. Add vinegar and mix. Take out the bay leaf from the broth in which the potatoes were cooked, and transfer the potatoes to the beets. Add onion and sugar there.

Mix thoroughly, bring to a boil and cook for a few more minutes. Turn off the gas and let it stand under the lid a little. Serve sprinkling each portion with herbs.

Recipe 14. Beetroot salad with cucumbers

You will need:

  • 1 large beet
  • 2 fresh small cucumbers or half a large one;
  • dill greens to taste.

My beets, peel and rub on a coarse grater. We also grate the cucumber. Add dill and mix.

Recipe 15. Beetroot salad with honey and cranberries

You will need:

  • 1 large beet
  • half a glass of cranberries;
  • 1 tbsp. l. honey with a slide;
  • vegetable oil - for dressing.

Clean the washed beets and rub finely. We wash and knead the cranberries, mix with beets and season with honey, add sour cream or vegetable oil.

Recipe 16. Baked mushrooms stuffed with beets

You will need:

  • 8 large mushrooms;
  • 1 onion;
  • 1 large boiled or baked beetroot
  • 2 cloves of garlic;
  • greens, salt and pepper - to taste;
  • vegetable oil - for frying.

Wash and dry fresh champignons. Carefully remove the stem from each mushroom. Grind the beets with a knife or grater, do the same with mushroom legs and onion. We mix all this and salt and pepper. Pass the garlic through a press, fill it with a spoonful of oil and mix thoroughly.

Put the champignon caps on a baking sheet, fill each with filling and add garlic sauce on top. We send the baking sheet to an oven preheated to 200 degrees. As soon as the filling is browned, set the temperature lower and bake for about 15 minutes. The dish is served both hot and cold.

Prepared by Olga Alexandrova

Fasting gives our body a great opportunity to take a break from mayonnaise and other dressings based on it and eat up the live vitamins so necessary in spring.

The best dressing for lean salads is a mixture of vegetable oil, acid, salt, and spices. It is better to take olive oil, use citric acid, pomegranate juice, fruit or balsamic vinegar as an acidic component, and for pungency, you can add freshly ground black pepper, paprika or chopped hot pepper.

Lean salads are made from fresh, boiled, baked, or canned vegetables. Vegetables can be steamed as well - they preserve vitamins, taste and color much better as in baked vegetables.

Ingredients:
½ medium head of cabbage,
3 green apples,
200 g of walnut kernels,
2 lemons
vegetable oil, pepper, salt.

Preparation:
Finely chop the cabbage, cut the peeled apples into cubes and sprinkle with lemon juice, crush the nuts. Combine food and season with a mixture of vegetable oil, lemon juice, salt and pepper.

Bright salad

Ingredients:
1 large carrot,
1 tomato,
1 bell pepper
1 can of canned corn
½ lemon (juice),
2 tbsp vegetable oil,
greens, salt, spices - to taste.

Preparation:
Grate the carrots on a coarse grater or grater for Korean salads, cut the tomatoes into slices, pepper into half rings. Mix, add chopped greens, corn, pour over with lemon juice, salt and season with oil.

Ingredients:
4 carrots,
1 stack of dates
1 stalk of leek,
1 lemon
1 tbsp honey,
salt, a pinch of ground ginger.

Preparation:
Grate the carrots on a coarse grater, cut the leeks into rings, cut the dates in half and remove the seeds. Remove the zest from the lemon with a grater, squeeze the juice, mix with honey, ginger and salt. Season the salad and let stand in the refrigerator for 1 hour.

Ingredients:
200 g cabbage
100 g of canned mushrooms,
1 onion
3 tbsp vegetable oil,
3 tsp Sahara,

Preparation:
Chop the cabbage, cut the onion into half rings and pour over with boiling water. Dry the mushrooms, fry for 5 minutes in vegetable oil and cool. Combine the ingredients, salt, pepper, season with vegetable oil and sugar.

Potato salad with sauerkraut

Ingredients:
4 potatoes,
100 g sauerkraut,
2 pickled cucumbers,
1 onion
1 bunch of green onions
salt, black pepper - to taste.

Preparation:
Boil the potatoes in their skins, cool, peel and cut into cubes. Cut pickles and onions into cubes as well. Mix with sauerkraut, salt, pepper and sprinkle with green onions.

Ingredients:
500 g of salted or pickled mushrooms,
1 onion
2 tomatoes,
100 g canned peas
2 tbsp vegetable oil,
4 tablespoons 9% vinegar
salt pepper.

Preparation:
Chop vegetables and mushrooms, mix with green peas, salt and pepper to taste. Decorate with herbs.

Ingredients:
3-4 beets,
1 onion
1 carrot
100 g of vegetable oil
½ stack. tomato paste
salt pepper.

Preparation:
Chop onions and carrots and save in vegetable oil until golden brown. Add fresh beets grated on a fine grater and simmer until tender. 5 minutes before the end of cooking, add salt, pepper and tomato paste, slightly diluted with water. Cool and serve, garnish with herbs.

Ingredients:
1 medium boiled beet,
1 stack. boiled beans
1 pickled cucumber
½ bunch of green onions,
vegetable oil.

Preparation:
Cut the beets and cucumber into cubes, mix with beans and onions and season with vegetable oil.

Ingredients:
400 g peas and beans (or lentils),
4-5 pickled cucumbers,
2 onions
parsley, vegetable oil.

Preparation:
Soak and boil the legumes separately. Cool, mix with chopped cucumbers and onions, salt, if necessary, and season with oil. Decorate with herbs.

Ingredients:
500 g pickled or salted mushrooms,
2 boiled carrots,
2 boiled beets,
2 pickled cucumbers,
2 boiled potatoes
100 g green peas
1-2 onions
100-150 g of vegetable oil,
100-150 g 3% vinegar,
2 tsp Sahara,
salt, black pepper, herbs.

Preparation:
Combine oil, vinegar, sugar, salt and pepper and season with diced beets. Let stand for about 10 minutes. Meanwhile, chop the rest of the vegetables and combine with the beets. Lay out in a slide, decorate with mushrooms and herbs.

Ingredients:
1 boiled beet,
1 boiled carrot
2 pickled cucumbers,
3 boiled potatoes
200 g beans in their own juice,
200 g of salted mushrooms,
1 tbsp lemon juice
salt, mustard, vegetable oil.

Preparation:
Chop all the ingredients and season with vegetable oil mixed with lemon juice, salt, mustard and pepper to taste.

Ingredients:
200 g of seaweed,
100 g sauerkraut,
1 boiled beet,
1 pickled cucumber
2 boiled potatoes
1 onion
150 g canned peas
3 tbsp vegetable oil, salt, pepper.

Preparation:
Chop vegetables, mix with peas, sauerkraut, stir, add seaweed and season with vegetable oil mixed with salt and pepper.

Ingredients:
1 can of canned seaweed
1 onion
1 boiled carrot
1 tbsp vegetable oil,
salt.

Preparation:
Grate the carrots on a coarse grater, chop the onion, mix with the rest of the ingredients and season with vegetable oil.

Boiled white cabbage salad

Ingredients:
1 head of cabbage
3 tbsp 6% vinegar
4 tablespoons vegetable oil,
salt, black pepper.

Preparation:
Cut the head of cabbage into 8 pieces and boil in boiling salted water. Throw on a sieve, cool and put in a salad bowl. Drizzle with vinegar and vegetable oil, sprinkle with pepper and let it brew overnight in the refrigerator.

Ingredients:
3 carrots,
4 apples,
1 lemon
100-120 g horseradish root,
4 tsp Sahara.

Preparation:
Grate horseradish root and fresh carrots on a fine grater, remove the zest from the lemon with the same grater. Cut the apples into cubes. Mix food, season with lemon juice, add sugar and salt to taste.

Beetroot salad with pearl barley

Ingredients:
1 boiled beet,
1 onion
½ stack. pearl barley,
2 tbsp vegetable oil,
1 clove of garlic
salt, 3% vinegar - to taste.

Preparation:
Pass the garlic through a press and mix with vegetable oil. Scald the pearl barley with boiling water, then drain the water, pour the cereal with cold salted water and cook the crumbly porridge. Cool it down. Cut the onion into thin half rings and cover with vinegar. Grate the beets on a coarse grater and salt. Put in a salad bowl in layers: beets, pearl barley, sprinkle with garlic oil, lay out a layer of onions. Decorate with herbs.

Ingredients:
2 tomatoes,
100 g champignons,
1 onion
2 tbsp apple cider vinegar
3 tbsp vegetable oil,
½ tsp salt,
½ tsp Sahara,
ground black pepper.

Preparation:
Chop the onion very finely. Stir salt, sugar and pepper in vinegar and marinate onions in it. Scald the tomatoes with boiling water, dip them in ice water and peel them off. Cut in half, remove seeds and cut into cubes. Rinse small young mushrooms and cut into thin slices. Mix the tomatoes and mushrooms, add the onion with the marinade and season with vegetable oil. Let it brew for 2-3 hours in the refrigerator.

Ingredients:
250 g cabbage
250 g carrots
100 g prunes
½ cup walnuts
5 tbsp vegetable oil,
2-3 tsp lemon juice
3 tsp Sahara.

Preparation:
Grate the carrots on a medium or Korean salad grater, finely chop the cabbage, scald the pitted prunes and cut into cubes. Sprinkle with sugar and a mixture of vegetable oil and lemon juice. Stir, sprinkle with chopped walnuts.



Ingredients:
2 boiled beets,
200 g canned pineapple,
1 stack. walnuts
1 tbsp Sahara,
1-2 tbsp vegetable oil,
lemon juice to taste.

Preparation:
Grate the beets on a coarse grater, cut the pineapples into cubes, coarsely chop the nuts. Stir and season with vegetable oil, sugar and lemon juice.

Sweet pickled cabbage

Ingredients:
2 kg of cabbage,
3 carrots,
3 cloves of garlic.
Fill:
1 liter of water
1 stack. Sahara,
8 tsp 70% vinegar
2 tbsp salt,
1 stack. vegetable oil,
1 bay leaf
4-5 peas of black pepper.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, cut the garlic into slices with a knife. Stir and cover with brine. To pour, boil water, add spices and cool, then add vegetable oil and vinegar. Put the oppression and leave to infuse in the cold for at least 6 hours.

Potato salad with onions

Ingredients:
800 g potatoes
100 g of onions
1 tomato,
1 cucumber,
50 g green onions
4 tablespoons vegetable oil,
lemon juice, salt, pepper, mustard - to taste.

Preparation:
Boil the potatoes in their skins, cool, peel and cut into thin slices. Add the onion, chopped into thin half rings, and toss. Season with salt, season with vegetable oil and lemon juice. Garnish with green onions, tomato and cucumber slices.



Ingredients:
1 carrot
1 onion
2 pickled cucumbers,
2 sweet peppers
3 potatoes,
100 g of canned beans in their own juice,
1 clove of garlic
3 tbsp vegetable oil,
2 tsp mustard,
salt, black pepper - to taste.

Preparation:
Chop onions, carrots and bell peppers and fry in vegetable oil until soft. Cool it down. Boil the potatoes in their skins, cool, peel and cut into cubes. Cut the cucumbers into cubes as well. Combine all ingredients, add finely chopped garlic and season with vegetable oil mixed with mustard and salt.

Ingredients:
2 potatoes,
2 carrots,
⅓ stack. rice,
1 small head of cauliflower
1 onion
vegetable oil, salt, black pepper, herbs - to taste.

Preparation:
Boil the potatoes in their skins, peel and cut into slices. Fry in vegetable oil. Cook the crumbly rice and let it cool. Cut the boiled carrots into slices. Divide the cabbage into inflorescences and steam. Cut the onion into thin half rings. Combine all ingredients and season with vegetable oil. Season with salt, pepper and garnish with herbs.

Bon Appetit!

Larisa Shuftaykina

Lean salad with beets is not only the easiest salad to prepare, but also a very tasty dish. As strange as it may sound, what I am saying, but lean recipes contain practically no fat with them. Unless, in some recipes, vegetable or olive oil is used.

And this means that those who adhere to a diet and constantly lose weight can, without fear for their figure, use not only lean salads, but also other recipes from the lean menu.

Be sure to check out these recipes:

There is a very wide variety of lean and dietary salads with beets. And, today with you we will cook beets with an apple, a walnut, and with a special, very tasty, dressing. You haven't tried it yet!

Are you ready? Then let's see what products we need to prepare our "signature" salad with beets.

Lean beetroot salad recipe

Products used:

  • beets (medium) - 1 pc.,
  • apple (medium) - 1 pc.,
  • arugula salad - a bunch,
  • walnuts - 50 gr.

For refueling:

  • honey - 1 tsp.,
  • mustard - 1 tsp,
  • olive oil - 2 tablespoons l.,
  • balsamic vinegar - 1 tsp,
  • ground black pepper - to taste,
  • salt to taste.

How to make a lean beet salad:

The longest process in preparing beetroot salad is boiling the beets. Therefore, the first thing we do is wash the beets and boil until tender. Then we cool and clean.

We take a suitable salad plate. Wash arugula salad, dry it, put it on a plate. Already on sale clean, dried various salads in ready-made packages. I usually buy them in the winter-spring period, it is very convenient. And in the summer, I grow my own herbs, and salads of different taste.

Wash the apple, dry it, cut it in half, remove the core, cut into thin half rings. Place arugula on a pillow of lettuce leaves.


Cut the peeled beets in half and also cut into thin half rings.


Put on apples. Optionally, for this salad, you can make all the slicing into strips. The salad will not look worse.


Making a gas station. In a separate bowl, mix together the olive oil, honey, balsamic vinegar, mustard, salt and black pepper (to taste). For such a dressing, I take mustard not in powder, but in grains. To do this, in a mortar, I lightly press the grains so that they open up, and quickly begin to give their taste to our dressing.


This wonderful dressing should be allowed to stand for some time, about 15-20 minutes. So that all tastes "get married" with each other, and form a bouquet of aromas into one whole. Then, you will feel all the taste and aroma of this, at first glance, very unpretentious, simple beetroot salad.

Pour the finished salad with the present dressing, mix thoroughly.


And the final touch in our delicious, lean, dietary salad with beets, all that remains is to add walnuts.

All the lean salad with beets is ready. Simple, fast, and delicious in spring. Can be served on the table. Try it! Bon Appetit!

Healthy, very tasty, vitamin salad of beets with nuts - a classic of the festive table! Add sour cream, cheese, herbs, raisins to the salad!

Healthy, tasty and vitamin-rich, beetroot salad with nuts and garlic will appeal to everyone. Soft beet salad filled with vitamins is good at any time - both winter and summer. Beets for making salad, of course, are taken not for fodder, but for dining, with a pronounced color.

  • table beets - 5-6 small pieces,
  • a handful of walnuts, 150 grams,
  • a couple of cloves of garlic,
  • a tablespoon of mayonnaise.

My vegetables. Boil the beets, after washing, in slightly salted water until tender. The cooking time depends on the size of the root crops - small ones are cooked faster (forty minutes), larger fruits take longer. Fill the finished beetroot with cold water for ten minutes so that it cools down quickly, and it is easier to clean. Rub the peeled vegetables on a coarse grater or cut into thin strips.

Chop the garlic finely and finely or squeeze through the garlic. Mix with beets.

Chop the nuts with a knife or grind them in a blender. Do not forget to leave a few pieces of nucleoli to decorate the dish.

Add chopped nuts to beets and garlic, add mayonnaise, mix.

Put the beetroot salad with nuts and garlic in a salad bowl, decorate with halves or quarters of whole nuts. We serve such an appetizer with absolutely any dishes - fish, meat, poultry, vegetables. It will be appropriate in all cases. Bon Appetit!

Recipe 2: beetroot salad with nuts and wheat germ

Beetroot salad with walnuts, garlic and wheat germ is delicious and as healthy as possible. Follow carefully the step-by-step photos of each cooking stage and follow the recipe. Beetroot salad can be made just for one or two, you will see for yourself. Pre-cooked beets are the only prerequisite for fast food preparation.

  • boiled beets - 1 pc .;
  • chopped walnuts - 2 tablespoons. spoons;
  • sprouted wheat grains - 2 tablespoons. spoons;
  • garlic - 2 teeth;
  • mayonnaise - 3 tablespoons;
  • sour cream - 3 tablespoons. spoons;
  • green onions - 2-3 feathers;
  • salt.

We start by chopping medium-sized boiled beets. The photo shows how it should be rubbed.

For a delicious recipe, we need walnuts, which we grind.

Season the beetroot salad with crushed garlic, sour cream and mayonnaise, taken equally. For lean days, we use only lean dressing. Alternatively, use lean mayonnaise.

Add wheat germ, green onions and salt if necessary.

Voila, beetroot salad with nuts, garlic and wheat germ is ready! The dish is universal, it can be prepared for any occasion.

Recipe 3, simple: beetroot salad with nuts and prunes

Homemade beetroot salad is attractive because it has a mild, pungent taste and is very healthy. Walnuts are good for the brain, prunes and beets are good for the intestines. In addition, such a salad is quite dietary and budgetary. Let's look at a simple photo preparation of a beetroot salad with prunes and walnuts for a delicious lunch.

  • Boiled beets (sweet) 200 g
  • Peeled walnuts 30 g
  • Prunes 50 g
  • Garlic 2 cloves
  • Mayonnaise 2 tbsp l.

Peel the boiled beets and grate on a coarse grater.

Cut the pitted prunes into small pieces.

Chop walnuts in any way possible.

Chop the garlic cloves.

In a separate bowl, combine the beets, prunes, walnuts, and garlic. Add mayonnaise. Taste the beet salad and season with salt and pepper if desired. Stir.

Place the salad in a salad bowl. Garnish with walnuts and herbs.

Recipe 4: beetroot salad with prunes and walnuts

The simpler, the tastier. Gourmets adhering to this principle will surely enjoy a light salad of incredibly healthy beets, fragrant prunes and walnuts.

The best dressing for such a salad, of course, will be sour cream, but if you cannot imagine your life without mayonnaise, you can use it too - the benefits of the dish will not decrease much.

  • 1 small beet
  • 3-4 pcs. prunes
  • 2-3 peeled walnuts
  • 1-2 tablespoons of low-fat sour cream

Prepare boiled beets, nuts, prunes and a little sour cream for the salad.

Lovers of fresh vegetables can use thermally unprocessed beets for salad preparation, but those who do not understand or even unpleasantly taste such a taste should first bake the healthy vegetable in the oven or boil until cooked in plenty of water.

Allow the finished beets to cool completely, and then chop with a grater.

Pour the prunes over with boiling water and dry them slightly, cut into small cubes.

Grind the walnut kernels with a blender.

Add both ingredients to the salad and mix everything carefully.

Season the finished salad with beets, walnuts and prunes with low-fat sour cream and start eating right away - it’s easier, healthier and tastier to find a dish.

Recipe 5: raw beetroot salad with nuts and raisins (with photo)

Beetroot salad is perfect for lunch or dinner, and spicy lovers can add a couple of pressed garlic cloves to it for flavor!

  • beets - 1 piece
  • raisins - 1 tablespoon
  • walnuts - 1 tablespoon
  • mayonnaise - 1 tablespoon
  • salt to taste

The salad is prepared quickly, since the beets do not need to be boiled - they are rubbed fresh.

To do this, peel the vegetable and rinse it in water. Grate on a coarse grater.

Add the steamed raisins to the container with grated beets.

Then lightly chop the walnuts, but so that they do not turn into dust, and add to the rest of the products.

Salt the salad and season with mayonnaise. If you are on a diet - choose a low-fat composition of mayonnaise, for example - light!

Mix everything well, put the salad in bowls or bowls and serve, garnished with sprigs of herbs. Enjoy!

Recipe 6: delicious salad with cheese and beet nuts (step by step)

A simple, quite hearty and healthy beetroot salad with cheese, garlic and walnuts. Such a salad may well replace dinner for almost all family members, since it contains almost everything the body needs.

  • 5-6 pcs beets of medium size
  • 300 gr hard cheese
  • 4-5 pieces of garlic cloves
  • 50 gr peeled walnuts
  • 200-250 gr mayonnaise
  • Salt to taste

Put the beets in a deep bowl, cover with water and leave for a few minutes, so that the stuck earth gets wet. This will make it easier to clean. Thoroughly wash the beets, clean them from the ground. In addition, we cut off the tail and leaves, if any. We put the beets in a saucepan, fill it with water and put on the fire to boil. Let's wait for a boil and let the beets cook for about forty minutes.

After our beets have boiled, drain the water and leave it to cool right in the saucepan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's get to the walnut. If it is in a shell, then we will clean it and then grind it a little. Cheese must be from hard varieties. It must be grated on a coarse grater.

So the beets are cold. Peel it and rub it on a coarse grater. That's all. Now, in a deep bowl or salad bowl, combine all the ingredients, beets, cheese, garlic and walnuts. Salt a little, season with mayonnaise and mix thoroughly. We lay out the finished beetroot salad with cheese garlic and walnuts in smaller salad bowls or in small individual vases, decorate with herbs and serve.

Recipe 7: beet salad with walnuts (step by step photos)

  • 200 g nuts
  • 3 beets
  • 3 tbsp mayonnaise

Boil the beets, peel and rub on a coarse grater.

Then chop the nuts and add to the beets.

Add mayonnaise to the salad and sprinkle with salt to taste.

We mix everything and serve, the beetroot salad with nuts is ready.

Recipe 8: puff salad with beets, nuts, prunes

The layered salad, the recipe from the photo of which is in front of you, is suitable for those who adhere to the principles of healthy eating. It is based on healthy products - beets, walnuts, prunes. Such a salad is, first of all, a source of vitamins and minerals, and then an appetizer. Prepare this beetroot salad for the family and you will see that healthy can also be delicious.

It is best to use sour cream as a dressing for a dish, not mayonnaise. It is she who helps to assimilate all the useful from the products used in this recipe.

If you prepare all the products in advance, it will take no more than half an hour to prepare a salad with beets, prunes and walnuts.

  • beets - 1 pc.;
  • sweet and sour apples - 2 pcs.;
  • prunes - 100 gr.;
  • walnut - 100 gr.;
  • sour cream - 200g.

In order to prepare a salad of beets with prunes and walnuts, rinse the pitted dried fruit with cold water and pour over with boiling water. It happens that prunes are slightly harsh, in which case you can leave them in hot water for 10 - 15 minutes. Dry it slightly, you can use a paper towel or leave to dry for a few minutes.

Rinse the walnuts and dry them by pouring them into a frying pan, dry them over low heat for about 10 minutes.

Boil and cool the beets. Beets are cooked for a long time, about 2-3 hours, so it is better to cook them in advance and store them in the refrigerator.

Peel apples and boiled beets.

Grate beets on a coarse grater.

For our beet salad, grate the apples just as coarsely. To prevent them from darkening, you can sprinkle them with lemon juice.

Grind the nuts in a blender to coarse crumbs.

Cut each prune berry into 5-6 pieces.

Lay out the first layer of beets.

Pour sour cream evenly.

Put a layer of crushed apples on the beets.

And put the beets again in the last layer.

If desired, all layers can be duplicated in a salad with beets and nuts. Pour sour cream on top of the salad.

Gourmet, sweet beet-nut puff salad with prunes is ready. It can be prepared on a regular day or on a festive table. The simplest dinner can be made special by offering your family this simple salad - a storehouse of nutrients and minerals.


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Beetroot salads are always a feast on the table, even during Lent. They are not only tasty, but also healthy. Since during Lent one has to limit oneself in many dishes, beet salads become an excellent source of vitamins and nutrients for the body. Lean salads can be prepared with fresh, boiled, or oven-baked beets. The first and the last method of cooking beets are preferred. In this case, all its useful properties are preserved.

And there are a lot of them in beets. Red beets contain betaine, which regulates fat metabolism, prevents liver disease and high blood pressure. Folic acid, which is part of beets, makes beets indispensable in the diet of expectant mothers and during pregnancy. Beetroot helps to fight angina and anemia, improves immunity and protects the body from viral infections.

The most correct combination of beets is with vegetables and cereals. You can add beans, corn, green peas, quinoa, bulgur, and spelled to salads. Beets go well with potatoes, carrots and cucumbers. Beetroot salads are varied and there are a great many recipes, among which, you will find those that suit your taste.

Lean beetroot salads are best seasoned with a mixture of vegetable oil, lemon juice or balsamic vinegar. Here's a recipe for a delicious salad dressing with beetroot.

Classic salad dressing

Ingredients:

  • wine vinegar 3 tbsp. l.
  • Dijon mustard 1 tsp
  • olive oil 8 tbsp l.
  • pinch of sugar
  • salt, black pepper to taste

Cooking method: The best way to prepare the dressing is in a jar with a resealable lid. Pour olive oil into it, add wine vinegar, salt, add granulated sugar and pepper. Close the lid and shake well. For refueling, you can use any vegetable oil. If you prefer nut butters, it is better to mix them in equal parts with olive oil so that there is no very harsh taste. White and red wine vinegar, balsamic vinegar are used as vinegar. Lemon juice can be added instead of vinegar. You can diversify the classic recipe by adding chopped cloves of garlic or a small amount of chopped onions to the dressing.

Salad with beets "Colored rainbow"

Ingredients:

  • carrots 3 pcs.
  • potatoes 3 pcs.
  • beets 3 pcs.
  • pickled cucumbers 4 pcs.
  • sauerkraut 300 g.
  • canned green peas 1 can
  • red beans in their own juice 1 can
  • onions 1 pc.
  • vegetable oil 200 ml.
  • dill

Cooking method: Wash potatoes, beets and carrots and boil until tender. Cool the finished vegetables, peel and cut into small cubes. Peel and chop the onion. Cut the cucumbers into cubes as well. Drain the liquid from the jars of peas and beans. Squeeze sauerkraut. Combine all prepared salad components, mix, season with vegetable oil, salt to taste, sprinkle with chopped dill and serve.

Baked vegetable vinaigrette

Ingredients:

  • potatoes 2 pcs.
  • carrots 2 pcs.
  • beets 2 pcs.
  • 1 clove garlic
  • pickled cucumbers 2 pcs.
  • green peas 150 g.
  • 1/2 cup sauerkraut
  • balsamic vinegar 1 tsp
  • thyme 10 g
  • lemon juice
  • apple cider vinegar 1 tsp

for the sauce:

  • olive oil 3 tbsp l.
  • balsamic vinegar 1 tbsp l.
  • a pinch of basil mustard 1 tsp
  • honey 1 tsp

Cooking method: Potatoes, beets and carrots, wash, peel. Season vegetables with salt, pepper, sprinkle with olive oil, spread each on a sheet of foil. Sprinkle carrots with thyme and lemon zest. Season the potatoes with rosemary and chopped clove of garlic. Sprinkle the beets with thyme and drizzle with balsamic vinegar. Wrap vegetables in foil and place in an oven preheated to 200 degrees, bake until all vegetables are cooked. Then unfold the vegetables and cool. Cut potatoes, carrots and beets into small cubes and place in a bowl. Drain the liquid from the peas and add to the vegetables. Also cut the pickles into cubes and place in a bowl. Chop the sauerkraut and place in a bowl. Mix all ingredients. For the sauce 3 tbsp. l. Mix olive oil with balsamic vinegar and mustard, add basil and honey, mix everything well. Season the vinaigrette with the resulting sauce.

Beetroot salad "Lighthouse"

Ingredients:

  • boiled beets 2 pcs.
  • apple 1 pc.
  • raisins 50 g.
  • walnuts 50 g.
  • pitted prunes 10 pcs.
  • garlic 2 cloves
  • salt, sugar
  • vegetable oil
  • greens to taste

Cooking method: Peel and grate the beets. Pour prunes and raisins with warm water and leave to swell. Then cut the prunes into pieces. Peel the garlic, pass through a press. Set aside a few walnut kernels for decoration, chop the rest. Peel the apple, grate on a coarse grater. Combine all components of the salad, salt, sugar to taste, mix, season with vegetable oil and let it brew for 1-2 hours. Put the prepared salad on a dish, sprinkle with chopped dill, garnish with halves of walnut kernels and serve.

Beetroot salad with pear and avocado

Ingredients:

  • avocado 1 pc.
  • beets 2 pcs.
  • hard pear 1 pc.
  • lemon juice
  • olive oil 2 tbsp l.
  • balsamic vinegar
  • salad spinach 1 pack
  • salt pepper
  • 1/2 bunch cilantro
  • Pine nuts

Cooking method: Bake the beets in the oven until tender, cool, peel and cut into thin slices. Peel the avocado, cut into slices, pour over with lemon juice. Wash the pear, remove the seeds, cut into cubes, pour over with lemon juice. Place spinach leaves, beets, avocado and pear on a large platter. Prepare the dressing: combine olive oil and a small amount of balsamic vinegar, salt and pepper to taste. Pour the dressing over the salad, sprinkle with pine nuts and serve.

Beetroot salad with corn