Beetroot salad with boiled egg. Beetroot salad
In our country, the most popular salads with beets are herring under a fur coat, vinaigrette and beets with walnuts. However, in addition to these treats, there is still a huge number of equally appetizing and delicious dishes... Let's talk about this.
Recipe content:
In our country, beetroot salads are very popular. They are eaten every day and at a feast. For salads, beets are most often used boiled or baked, and much less often raw. It is believed that baked flavor is more aromatic. To do this, wash the root vegetable, dry it with a paper towel, wrap it in foil and send it to the oven, where bake it at an average level at a temperature of 180-200 degrees. Cooking time depends on the size of the root vegetable. The little ones will be ready in 40 minutes. It is imperative to make punctures in the foil so that steam escapes. Then the beets are baked evenly and will not burn.
If you decide to use raw beets for the salad, then peel, rinse and chop finely. It would be better to pre-marinate it in lemon juice or lime juice for 15 minutes. V this recipe I applied boiled beets, which every housewife knows how to cook. However, each chef can independently decide which beet he wants to make a dish from.
It should be noted that beet salad possesses two important properties: colossal benefits and external beauty. Moreover, it is easy to prepare. And to embellish it, add even more flavor and use all kinds of additives.
- Caloric content per 100 g - 111 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing the ingredients, plus cooking time
Ingredients:
- Beets - 1 pc.
- Mayonnaise - for dressing
- Pickled cucumbers - 1 pc.
- Adyghe cheese - 100 g
- Eggs - 2 pcs.
- Ham - 150 g
- Salt - pinch or to taste
Step-by-step preparation of beet and egg salad:
1. So, first of all, prepare the beets, because it takes the longest to cook. I cooked it on the stove for about 2 hours. But as I wrote above, you can bake it in the oven in foil. Salting it during cooking is not necessary, because you can add salt to a ready-made dish. After cooking, cool the root vegetable, peel and cut into cubes.
2. Boil the eggs until steep, about 8 minutes after boiling. Then transfer them to ice water to cool well. Peel and slice.
Put the pickled cucumbers in a sieve so that the excess water is glass, wipe with a paper towel to absorb all the moisture and also cut. Send the products to the beets.
3. Cut the Adyghe cheese into cubes observing the proportion of pieces of all the previous ingredients.
4. Add mayonnaise to ingredients and mix well.
5. Taste the dish and season with salt if necessary. However, you should be careful with the addition of salt, as perhaps it will be enough from pickles. Ready salad chill in the refrigerator and serve.
Beets go well with various foods, including meat, fruits and vegetables. The most simple dishes and at the same time, those in which this healthy root vegetable is combined with cheese and eggs are considered tasty and nutritious. Such snacks are incredibly tender and satisfying. In order to prepare a snack, it is not necessary to wait for the holiday, since the products used cannot be called expensive. and cheese can appear on the table even every day, and this is a unique opportunity to diversify the diet.
Even to compare with an egg and cheese with some other is quite difficult. Neither of famous recipes not like this one. The dish combines all the products in an amazing way. The salad turns out to be multifaceted and self-sufficient, capable of satisfying a roving appetite and at the same time not burdening the stomach with excessive calories.
Required components:
- 200 gr. beets;
- 4 large eggs;
- 100 g cheese;
- 90 gr. peas from a jar;
- 20 gr. green onions;
- 3 cloves of garlic;
- 1 onion head;
- 100 g pickled cucumbers;
- 2 gr. salt;
- 4 gr. pepper;
- 70 gr. mayonnaise.
Salad with beetroot and cheese and egg:
- The beets are washed with a brush, then placed in a saucepan, poured with water and boiled, cooled.
- The eggs are boiled, then forcibly cooled, peeled and diced.
- The cooled beets are cleaned and crushed to the size of eggs.
- To grind the cheese, take the largest grater and rub it on it.
- A jar of peas is opened and all the contents are discarded in a colander, the marinade is decanted.
- The garlic is freed from the husk and crushed.
- The onions are peeled and chopped.
- Cucumbers are cut into small cubes, be sure to then wring out with your hands.
- Chopped garlic is mixed with mayonnaise.
- Green onions are washed and finely chopped with a knife.
- Pour all the products into a salad bowl and pour the garlic-mayonnaise mixture, add salt, pepper and stir with a spoon.
Tip: eggs should be laid out exclusively in cold water. If placed in boiling water, the shell may break and crack.
Salad with beetroot egg and cheese
The composition in this case is quite simple, the peculiarity of the recipe is solely in the fact that there is an apple in the salad. It is this simple fruit that adds a special taste to the dish, makes the appetizer lighter, with a pleasant, very slightly noticeable sourness. And the preparation is very fast, because even the beets are used here raw, not boiled.
Required components:
- 200 gr. beets;
- 2 large eggs;
- 150 g cheese;
- 80 gr. mayonnaise;
- 2 cloves of garlic;
- 100 g apples.
Salad with beetroot, cheese and egg:
- The beets are washed with an ordinary brush, then peeled and rubbed on a coarse grater, laid out on the bottom of a salad bowl and coated with mayonnaise. The same manipulation is subsequently performed with other products.
- Chop the garlic and lay it on top of the mayonnaise.
- The eggs are boiled, then cooled and peeled, rubbed white in one bowl, and yolk in another.
- Protein is spread in the next layer.
- The apple is peeled, cut and all the seeds are removed, a medium-sized tinder is grated, then they are also placed in a salad bowl.
- Tinder and cheese, sprinkle it on the apple.
- In this way, the layers are repeated until all the products are finished.
- The composition is completed with beets, cheese and yolks.
Tip: Raw beets are considered the healthiest. If the taste of a raw root vegetable is very unusual, then you can still boil it first, only then add it to the salad.
Boiled beetroot salad with cheese
Chicken meat can often be found in salads, but most often it is an ordinary boiled fillet. Smoked meat makes the recipe much more satisfying and flavorful, helps to create a more contrasting, multifaceted taste. Vegetables with this component are combined just perfect, you get an amazing festive dish.
Required components:
- 300 gr. smoked chicken;
- 4 large eggs;
- 100 g beets;
- 70 gr. carrots;
- 2 onion heads;
- 70 gr. processed cheese;
- 90 gr. apples;
- 20 gr. oil;
- 50 gr. mayonnaise.
Beetroot salad with cheese recipe:
- Chicken meat is separated from the bones and cut with a knife into small pieces, spread on the bottom of a salad bowl and coated with mayonnaise. In the future, do not forget to do the same with other products.
- Peel the onions and chop thin slices with a knife on the board.
- Carrots are washed and peeled with a brush, rubbed on a medium-sized grater.
- Pour onions and carrots into a frying pan, add oil and fry a little. After cooling, they are laid out next in a salad bowl.
- Eggs are boiled and cooled, peeled and grated, also transferred to a dish.
- The apple is freed from the skin and rubbed on a grater, spread in the next layer.
- The beets washed with a brush are boiled, cooled and peeled, rubbed on a grater and spread over the apples.
- The cheese is rubbed and sprinkled on a salad with red beets and cheese.
Important! Before grating the cheese, the product must be frozen in the freezer. At the same time, it will not be taken in lumps and will be evenly distributed in the salad.
Baked beetroot salad with cheese
In this case, the peculiarity is that thanks to cucumbers, the dish turns out to be spicy, a little spicy. At the same time, cheese gives exquisite tenderness, and garlic - an unsurpassed aroma. and cheese are ideal for any side dish, and for festive table look very presentable.
Required components:
- 200 gr. beets;
- 3 large eggs;
- 100 g cheese;
- 150 g boiled sausage;
- 200 gr. pickled cucumbers;
- 3 cloves of garlic;
- 2 gr. salt;
- 4 gr. pepper;
- 50 gr. mayonnaise.
Beetroot and cheese salad recipe:
- The beets are washed with a brush and dried, wrapped in foil and baked in the oven, cooled, removed from the foil and peeled, rubbed on a coarse grater.
- Eggs are boiled and then forcibly cooled, then cleaned and cut into strips.
- Using a medium-sized grater, rub the cheese.
- Garlic is peeled and chopped.
- Cucumbers are also crushed, as a result, small pieces should be obtained.
- The sausage is removed from the shell, cut into cubes.
- The salad is laid out in layers, not forgetting to coat each product with mayonnaise: beets, sausages, eggs, cucumber, garlic, cheese.
- You can serve the dish right away, but it is better to let the appetizer brew for about 30 minutes in the refrigerator.
Beetroot and goat cheese salad
The combination of beets and crab sticks is unimaginable. The result is amazing salad with extraordinary taste and rich aroma. It has a pleasant piquant pungency, exquisite tenderness and charming sweetness. And the appetizer visually looks just delicious, unusual and insanely bright.
Required components:
- 4 large eggs;
- 200 gr. beets;
- 200 gr. crab sticks;
- 100 g cheese;
- 2 cloves of garlic;
- 120 g mayonnaise;
- 2 gr. salt.
Beetroot salad with goat cheese:
- Eggs are boiled, then cooled and peeled, rubbed on a grater.
- Boil the beets washed with a brush, cool, peel off the peel and rub the tinder on the same grater, squeeze the juice with your hands.
- Cheese is rubbed in the same way.
- Garlic is peeled and crushed with a garlic clove.
- Free from films thawed crab sticks and on the board they are chopped with a knife in small squares
- Lay out in layers: crab sticks, eggs, garlic, beets, cheese. Remember to coat each product with mayonnaise.
- The prepared salad is placed in the refrigerator so that it infuses a little.
There are an incredible amount of salads that combine cheese and eggs, but those that also use beets are rare. It is in vain that the hostesses are afraid of such a combination, since it is this option is one of the most successful. Thanks to root vegetables and cheese, it is well absorbed by the body, and even has huge amount useful properties... It is possible to lighten the salad with baked beets and goat cheese as much as possible if you replace mayonnaise with low-fat sour cream or even yogurt.
Beetroot salad is very popular in Russian cuisine. Beets hold the record for the content of vitamins and minerals. Abundance nutrients gives amazing properties to this vegetable, thanks to which those who often eat beets, improve metabolism and strengthen immunity.
Beetroot salads are great for festive feast and as a regular daily meal. You can use both raw and baked or boiled beets.
It is recommended to use baked beets, because they become even more aromatic. Before baking, wash and dry the vegetable well, then wrap it in foil with slots for steam to escape and place in the oven for baking. You can put a small layer of salt on a baking sheet. The baking time will depend on the size of the fruit and averages 40-60 minutes.
When using raw beets, they can be pickled. To do this, finely chop the washed and peeled fruit. Lemon or lime juice is perfect as a marinade. Carrots, radishes, radishes, spinach and herbs (parsley, dill) will go well with raw beets in salads.
After the choice has been made in favor of a raw, boiled or baked vegetable, you can choose a recipe for the future mouth-watering salad.
How to make beetroot salad - 15 varieties
Ingredients:
- potatoes - 3 pcs.
- eggs - 2 pcs.
- carrots - 3 pcs.
- beets - 2 pcs.
- salt to taste
- salted herring - 2 pcs.
- mayonnaise - 200 g
- apple - 2 pcs.
- peeled onions - 1 pc.
Preparation:
We clean the herring from the bones and divide the resulting fillet into pieces. Wash the beets, potatoes and carrots thoroughly and boil them in their skins, then let them cool. After it should be cleaned and chopped onion... Hard boil the egg and grate on a fine grater. Grate the cooled vegetables on a coarse grater. The apple, which will give a special taste to the salad, should also be grated on a coarse grater.
Initially, a layer of potatoes is laid out on the dish, on top - herring and onions, then - grease on top with mayonnaise. Next, lay out a layer of carrots, half beets, eggs. Lightly salt each layer and soak with mayonnaise. Put the remaining potatoes and apples in the last layer. Put a layer of beets on top again, the surface of which then needs to be leveled. The last layer is mayonnaise. Now you need to put the dish in the refrigerator and wait 2-3 hours to cook.
Chopped salad will add piquancy and taste to the salad. green onions to sprinkle on a layer of herring.
Ingredients:
- vegetable oil- 4 tbsp. l.
- grated horseradish root - 1 tablespoon
- pitted olives - 120g
- boiled beets - 2 pcs.
- vinegar (3%) - 1 tsp
- salt to taste.
Preparation:
First, boil the beets and cut them into small pieces. Then you need to cut the olives into slices, a small part of which is left to decorate the salad. Mix beets with olives. Season the mixture with vegetable oil to which vinegar and salt are added.
Put the resulting mixture on a dish, sprinkle with horseradish and olives on top.
The dish is ready, bon appetit!
Ingredients:
- raw beets - 500 g
- salt to taste
- sugar - 1 tsp
- vinegar - 2-3 tbsp. l.
- vegetable oil - 100 g.
- garlic - 2-3 h.
- ground black pepper - 0.5 tsp.
- ground red pepper - 0.5 tsp.
- ground coriander - 0.5 tsp
Preparation:
For the salad, it is better to choose firm beets so that they are easier to chop. It needs to be cleaned, rinsed, dried and grated. Pass the garlic through the garlic.
Add salt, vinegar, sugar to the beets and mix. Drain off excess liquid. Then add seasoning for Korean carrots or your own spices: garlic, coriander, black and red pepper. Mix everything well. Beets must find unique taste combining salinity, sweetness and sourness. Add vegetable oil for flavor.
Korean beets are ready.
Ingredients:
- beets - 2 pcs.
- vegetable oil - 3 liters.
- sour cream - 100 ml
- garlic - 5 g.
Preparation:
Boil the beets, grate. Pour the chopped beets into a dish and add the vegetable oil.
Fans of a sophisticated taste will prefer to add olive oil.
Then you need to pass it through the garlic press. Now it remains to add sour cream and mix everything thoroughly. Simple but very delicious salad ready.
Ingredients:
- beets - 1 piece
- beans - 1 ban.
- onion - 1 piece
- vegetable oil - 2 tbsp. l.
- salt and black pepper to taste.
Preparation:
Boil the beets, dry and grate (use a coarse grater). For salad, you can use purchased beans from a can or cook yourself. Cut the onion into thin rings, moisten with vegetable oil. Combine all ingredients and mix thoroughly. Add salt and ground pepper.
Ingredients:
- beets - 1 kg
- hard-boiled eggs - 4 pcs.
- onions - 1-2 pcs.
- salt and black pepper - to taste
- sour cream or mayonnaise - 100 ml
- vegetable oil - 2 tbsp. l.
Preparation:
First of all, finely chop the onion, which must be fried until golden crust... Grate the boiled and dried beets through a coarse grater. Add fried onions, black pepper and salt to it, mix thoroughly. Cut the boiled eggs into small cubes.
To prevent the eggs from sticking to the knife, you can moisten it with water.
Add eggs to salad and season with mayonnaise. Now you need to mix everything and the salad is ready.
Ingredients:
- beets - 1-2 pcs.
- walnuts - 20 g
- prunes - 20 g
- garlic - 2 h.
- mayonnaise - 50 g
- salt to taste.
Preparation:
For salad, you can use both boiled and baked beets. Grate the vegetable on a coarse grater. Using a blender or in a mortar, grind Walnut... Cut the prunes into thin strips. Now you need to put the beets, prunes and nuts in a salad bowl. Add some salt and squeeze out the garlic. Add some mayonnaise and mix thoroughly.
Meat dishes go very well with beetroot salad with prunes and walnuts.
Ingredients:
- medium-sized beets - 2-3 pcs.
- chicken egg - 3 pcs.
- hard cheese - 200 g
- pickled cucumbers - 2 pcs.
- medium-sized garlic - 3 g
- green onions - 50 g
- salt to taste
- ground black pepper - to taste
- mayonnaise 73% - 250 g
Preparation:
Bake beets in food foil about 1 hour, then peel the fruits and grate on a coarse grater. Hard-boiled eggs and cut into cubes. Grate the cheese through a coarse grater into a free bowl. Finely chop the garlic and green onion. The same should be done with pickled cucumbers. Put beets, onions, garlic, cheese and cucumbers in a salad bowl. Sprinkle with ground pepper and salt on top. Season the salad with mayonnaise and mix all the ingredients thoroughly. Sprinkle on top with the remaining chopped green onions.
The grated walnut will add great satiety to the salad.
Ingredients:
- beets - 1 pc.
- cottage cheese - 100 g
- tomato - 1 pc.
- green onions - a few twigs
- dill - a small bunch
- parsley - a few leaves
- sesame seeds - 1 tablespoon
Preparation:
For this salad, boil the beets in salted water. Cut the beets into strips or grate them on a Korean grater. Wash the tomato. Dry and cut into half rings. Wash and chop the greens (onion and dill) thoroughly. Place the cottage cheese in a salad bowl and mash with a fork. Top with half rings of tomato, chopped beets, herbs, add salt to taste and sprinkle with sesame seeds. It remains to mix everything well, garnish with a parsley leaf on top and serve.
Ingredients:
- Beet tops - 1 bunch
- Young onions - 1 pc.
- Garlic - 1-2 g.
- Dill - 1 bunch
- Pine nuts - 1 handful
- Olive oil - 2 tbsp. spoons
- Spices.
Preparation:
Rinse the beet leaves thoroughly, dry, cut and put in a salad bowl. Chop garlic, onion and dill and place on beet leaves, add spices, oil and mix well. Serve on saucers sprinkled on top pine nuts... Bon Appetit!
Ingredients:
- beets - 2 pcs.
- champignons (fresh or frozen) - 200 g
- onions - 1 pc.
- garlic - 2 h.
- coriander to taste
- cilantro - 1 bunch
- vegetable oil 1-2 tbsp. l.
- vinegar - 0.5 tsp.
- salt, sugar and black pepper to taste.
Preparation:
Boil the beets and chop through a coarse grater, sprinkle with vinegar. Cut the ready-made champignons into slices. Cut the onion into pieces and fry until golden brown.
Many people will like it if you cut some of the onions in a salad raw.
Put beets, chopped cilantro and garlic, passed through a garlic press in a salad bowl. Mix all ingredients, add vegetable oil, salt, sugar and ground pepper. Let the salad sit.
Ingredients:
- beets - 500 g
- potatoes - 250 g
- garlic - 2-3 h.
- mayonnaise - 5-6 tbsp. l.
- mustard - 2-3 tsp
- icing sugar - 1 tsp
- spices (salt and black pepper, to taste).
Cooking delicious puff salad beetroot with egg and cheese hard varieties... This is one of those cases when you want to make a dish with a minimum investment of time and effort. The longest time in this process is boiling beets. But it can be boiled in advance and stored in the refrigerator for several days. This is what I usually do. I cook 5-7 root vegetables at once, then use one or two at a time to prepare a fresh tasty salad.
This recipe was born spontaneously. Perhaps one already exists. But in my case, I used what was in the refrigerator. The perfect complement grated cheese is used with beet salad. It is solid, not fused. I use a mixture of grated Italian cheeses different types.
Ingredients
- beets 1 pc.
- egg 1 pc.
- hard cheese 50 g
- green onions
- Dill
- mayonnaise
How to make beetroot salad with egg and cheese
- Beets, as mentioned above, must be boiled in the peel beforehand. Then cool and grate on a coarse or Korean grater. I decided to make beetroot salad in portions in a bowl. Can be served in a glass or using a culinary ring.
I put the grated beets in the first layer. 
Top with mayonnaise.
Next comes a layer of chopped greens.
Then I spread the chopped boiled egg.
I cover with mayonnaise.
Sprinkle with grated cheese.
And you can repeat the sequence of layers. Sprinkle cheese on top again. I decorate with greens.- The finished beetroot salad should be slightly infused to soak. However, insist not for long, so as not to let the juice go.
The result is a really tasty and satisfying beetroot salad. Beets go well with cheese and eggs. So I recommend preparing such a dish for my family.
On a note
Use only delicious sweet beets for salads. But if suddenly you are unlucky and the root vegetable is not very tasty, add a little sugar to the grated beets.
To serve this dish in a large salad bowl, triple the ingredients.
Green onions can be replaced with onions by finely chopping and pickling them.
You can cook beetroot salad with egg and cheese both daily and on a festive table.