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Beetroot salads - recipes for every day. Original salad of beets, pears and Adyghe cheese

What can you cook with tasty and healthy beets? We have collected for you best recipes- simple, fast, delicious!

Everything is very simple, but it turns out very beautifully, besides, it is delicious!

For pancakes:

  • milk - 120 ml;
  • boiled beets - 120 g;
  • flour - 90 g;
  • egg - 1 pc.;
  • garlic - 2 cloves;
  • olive oil - 2 tablespoons l .;
  • salt - 1/3 tsp.

For filling:

  • cottage cheese - 200 g;
  • sour cream - 3-4 tbsp. l .;
  • salt - ¼ tsp

Cut each pancake into 5-6 pieces, decorate to taste. Beetroot pancakes are very easy to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

  • Beets (small) - 2 pieces
  • Sweet paprika - 1 pinch.
  • Rosemary (dry) - 1 pinch
  • Mint (dry or 1 fresh sprig) - 1 pinch.
  • Mustard (table) - 1 tsp
  • Vegetable oil - 2 tbsp. l.

For salad

  • Beets (pickled) - 2 pieces
  • Cottage cheese (soft fat-free or cottage cheese) - 200 g
  • Garlic - 1 tooth
  • Walnuts - 1 handful
  • Lettuce leaves (leaves, optional) - 3 pcs.
  • Baguette (optional) - 5 chunks.

Bake or boil beets. Peel, cut into thin rings or thin cubes, do not rub on a grater, we will marinate the beets first.

Pour mint, rosemary and paprika into the container in which the beets will be marinated.

Add mustard, salt and pepper, mix thoroughly.

Stir in the beets, marinate for 10-24 hours. I marinated for a day.

Then put the beets on a sieve so that the excess oil glass.

Add chopped garlic to soft curd, a little beet oil, grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using a culinary ring, a layer of beets.

A layer of cottage cheese with garlic.

Cut the baguette into thin slices, dry in a pan.

Remove the ring, garnish with nuts, lettuce and croutons as desired.

Recipe 3: how to cook beetroot vinaigrette in the oven

What can you make from beets if you bake them in the oven, try making a vinaigrette with baked vegetables!

  • Beets - 430 Grams
  • Potatoes - 230 Grams
  • Green peas - 170 Grams
  • Carrots - 130 Grams
  • Pickled cucumber - 120 Grams
  • Olive Oil - 50 Milliliters
  • Parsley - 2-3 Pieces (twigs)
  • Sugar - To taste
  • Salt - To taste

Peel the beets, rinse and cut into large pieces. Bake the beets in the oven with salt and oil. Cook for about 30 minutes.

Do the same with carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add fresh peas to them, if they are frozen, then scald them with boiling water.

Finally, add herbs, sugar, oil and salt to the salad. Stir the dish. Bon Appetit!

Recipe 4: How to Make Spicy Boiled Beet Dip

  • beets 1-2 pcs.
  • coriander 0.5 tsp
  • garlic 2 cloves
  • cumin 0.5 tsp
  • tomato paste 1 tbsp
  • vegetable oil 1 tbsp
  • salt 0.5 tsp or to taste

Boil or bake beets in the oven, peel, chop coarsely.

Grind with a blender, add tomato paste, cumin, coriander, minced garlic, salt and pepper.

Stir, pour in vegetable oil, stir.

Serve with bread or vegetables. Bon Appetit!

Recipe 5: beetroot from young beets on bread kvass

You can make a delicious healthy lunch from young beets with tops!

  • Young beets with tops - 2 Pieces
  • Table vinegar 9% - 1 tbsp. spoon
  • Bread kvass - 1 Liter
  • Boiled Egg - 2 Pieces
  • Fresh cucumber - 2-3 pieces
  • Green onions, dill, parsley - 1 Bunch
  • Sugar - 1 Tbsp. spoon
  • Salt - To taste
  • Ground black pepper - To taste
  • Sour cream - To taste

Prepare food for the beetroot. Boil hard boiled eggs. Cool it down. Cucumbers, eggs, kvass are best kept in the refrigerator for now.

I have already cut off the tops of the beets, you do not need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Place in a saucepan, pour in 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash the beet tops, cut into small pieces and add to the stewed beets. Simmer for another 10 minutes under the lid.

Finished beets with tops must be completely cooled.

Cut the cucumbers and eggs into cubes, add to the beets.

Add plenty of chopped herbs: dill, parsley, green onions.

The final stage: add salt, sugar, ground black pepper, kvass, sour cream. Stir the beetroot thoroughly, adjust the salt and pepper.

Beetroot on bread kvass is ready! Try it!

Recipe 6, step by step: beet tops pkhali with nuts

If you have cooked your favorite beetroot dishes, then the beet tops will remain - a useful part of the vegetable. What can be prepared from beet tops and leaves? Use our recipe for Georgian pkhali - delicious!

Phali in Georgia is prepared from a variety of fresh herbs and leaves, including spinach, nettle, cabbage and beets. Phali can also be prepared from vegetables, with the addition of walnuts.

  • 1 kg beet leaves (with stems),
  • 250 grams of walnuts,
  • 30 gr fresh cilantro,
  • 30 grams of fresh parsley,
  • 6 sprigs of green onions,
  • 1 tsp dried cilantro,
  • 1 tsp hops suneli (ground blue fenugreek),
  • 1 tsp ground red pepper,
  • 2 cloves of garlic
  • salt to taste.

Rinse the beet leaves thoroughly in cold water.

Separate the leaves from the stems, you can cut them off with scissors.

Put the stems in a deep saucepan with salted water, put on fire and cook for 10-15 minutes.

Put the beetroot leaves in another saucepan with salted water and cook for 5 minutes.

Cool boiled beet leaves and stems. Then squeeze out thoroughly, trying to remove as much liquid as possible.

These are the balls obtained after push-ups:

Below you see balls of different colors, the darker ones are the leaves.

Pass the beet stalks through a meat grinder. And finely chop the leaves.

Fold in a bowl as shown in the photo below and mix with a plate.

Pass the walnuts and garlic through a meat grinder, combine with Georgian spices. Mix thoroughly.

Finely chop the parsley, green onions and cilantro. Combine and mix with nuts and garlic.

Combine greens with nuts with beet leaves.

Mix thoroughly, then form small phalka balls.

That's all, vegetable salad ready! Pkhali is served cold with bread. Bon Appetit!

Recipe 7: how to make sauerkraut (step by step photo)

First of all, you need to choose the right beets for the sourdough process. Naturally, you need to take only healthy small beets with a characteristic dark red color. If the beets are too light colored, if they have white streaks or rings, do not take them. Generally, the best varieties for leaven - Egyptian and Bordeaux.

  • beets - 1 kg
  • water - 1 l
  • salt - to taste

Rinse the beets well under running water.

To peel.

Cut into slices of any shape and fold into a container in which our beets will be stored.

Make brine from water and salt.

Pour brine over the beets.

Put a load on top and cover with a lid. I had a glass as a load, which was filled with brine and pressed tightly on the beets.

We are waiting for 2 weeks, from time to time we drop in and remove the mold and foam. And we enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: beetroot red kvass (step by step with a photo)

What drinks can you cook deliciously from beets? Try to make kvass! Refreshing and cool.

  • Water 2 l
  • Beets 1 kg
  • Sugar 4 tablespoons
  • Bread 1 pc

For the recipe you need beets, water, Rye bread, sugar.

Cut the bread into medium sized pieces.

Cut off the tails of the washed beets. Cut the beets into medium-sized pieces.

Washed and dried three-liter jar put chopped bread and beets.

Pour sugar into the jar.

Pour everything with two liters of boiling water and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it is delayed), then you can put 3 pieces of not washed raisins in the jar - this will speed up the fermentation process.

After 3 days, the kvass is ready. Chill the drink in the refrigerator and you can enjoy this drink, or you can use it when preparing borscht.

Recipe 9: red borscht with salted tomatoes

  • any meat (I had beef this time);
  • potato;
  • carrot;
  • salted tomatoes;
  • greens and sour cream optional.

First, a pot of water is placed on the stove and the broth is cooked. The cooking time will depend on the type of meat you choose. When the broth is ready, you should start frying.

Grate beets and carrots, select the coarse side of the grater.

Send vegetables to the skillet. At this time, you need to do onions and potatoes. They must be cut into cubes and immersed in a container where our meat broth... First the onion, then a couple of minutes later the potatoes.

Next, peel the pickled tomatoes and grind them with a grater. You will get a kind of tomato. Add it to the vegetables in the skillet. Stir and heat until the tomato brine has evaporated.

Add the contents of the pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time, we are engaged in cabbage, it needs to be chopped.

If you, like me, have young cabbage, then add it to borsch with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth right after the beets and carrots.

That's the whole recipe. Our homemade red borscht with pickled tomatoes is ready. Let it brew for 15-30 minutes and can be served.

Recipe 10: beetroot salad with tomatoes and peppers for the winter

For some reason, always available and healthy beets sometimes remain out of our attention during the period of harvesting more popular and favorite vegetables and fruits. It is in vain that we are pushing recipes with this wonderful root vegetable into the background, and you can make delicious salads from it for the winter. And here's another indisputable argument in favor of such salads with beets - with heat treatment it does not lose its beneficial properties! And this means that even in a small jar we will be able to preserve a whole bunch of microelements and vitamins!

  • beetroot vinaigrette - 1.5 kg
  • sweet pepper - 1.5 kg
  • onions - 1 kg
  • tomatoes - 1 kg
  • refined sunflower oil - 300 ml
  • sugar - 10 tablespoons
  • vinegar - 9 tablespoons
  • salt - 2 tablespoons

Before you start cooking, you need to prepare everything you need for rolling (sterilized dry and clean glass jars, tin or self-screwing lids, etc.) and directly prepare all vegetables for chopping. They must be thoroughly washed, getting rid of dirt and darkened places, cut off parts unsuitable for canning, peel, stalks and seeds. Sweet peppers and onions for this salad are best cut by hand, and for chopping beets, you can use household kitchen appliances... So, cut the peppers into cubes or oblong bars.

Cut the tomatoes in half, remove, if necessary, the green dense part near the stalk. Grind the tomato halves with a blender or scroll in a meat grinder to obtain tomato puree.

Cut the onions not very thinly, in medium half or quarter rings.

Grate beets on a coarse grater or chop in a food processor. The vegetables are ready - you can start making beetroot salad for the winter!

Pour the resulting tomato puree into a large saucepan, add sugar and salt, transfer the beets. Bring the tomato puree to a boil, and then put the fire on "minimum" and let the beets let the juice out, so that the next 10-15 minutes the beets are stewed in own juice... At the same time, do not forget to stir all the time.

After 10-15 minutes add onion, continue simmering the salad for 5-7 minutes, slightly increasing the flame of the fire.

Transfer shredded Bell pepper, pour in vegetable oil. Starting from this stage, the cooking time of the salad is 20 minutes (medium heat).

5 minutes before the end of the process, add vinegar to the salad with beets, mix, and let it boil.

Now hot beet salad can be put in glass jars for the winter, tamping slightly and making sure that the beets in the jar are in a sufficient amount of vegetable juice.

As you know, beets are one of the healthiest vegetables, and young beets - even more so! In this article - recipes for salads from young beets for every day.

In the summer, you should not miss the opportunity to eat fresh vegetables, which are extremely useful for everyone, without exception. Beets are one of those vegetables that you can eat from July. Young beets are especially useful, vitamins and other substances valuable for the body are in it to the maximum, respectively, it shows its health properties to the fullest.

You can cook a variety of dishes from young beets - soups, salads, casseroles and much more, the main thing is not to expose the vegetable to excessive culinary processing that can destroy all the good. We will talk about preparing salads with young beets.

Beetroot Salad Recipes

Photo: taste.com.au

Such salads can be very diverse: with other vegetables, cottage cheese, nuts, garlic, bacon, chicken, cheeses, fruits and dried fruits, etc. You can use not only the root crop itself, but also beet tops and leaves that smell and taste like spinach and are rich in vitamin A, iron and calcium.

Simple Beetroot Salad Recipe

You will need: 300g of young raw beets, 50g of parsley, 25g each of apple / grape vinegar, olive oil and honey, 10g of garlic.

How to make a simple baby beet salad. On a coarse grater, grate young peeled beets, chop the herbs, chop the garlic. For dressing, mix oil, vinegar and honey, season salad, stir and serve.

Warm Young Vegetable Salad Recipe

You will need: 100 g of fresh green peas, 50 g of peeled peanuts, 4 young medium-sized carrots, 1 medium each young zucchini and young beets, ground pepper, pinch of cumin, olive oil, salt.

How to cook warm salad from young vegetables. Wrap the beets in foil, bake for 40 minutes in an oven preheated to 170 degrees, fry the peanuts in a dry frying pan until aromatic. Peel and chop the carrots into thin strips, put in boiling water for 3 minutes, then in a colander, also chop the zucchini and beets. Heat oil in a deep frying pan, pour cumin, add peas, vegetables, pepper and salt, fry for 5-7 minutes over high heat, stirring occasionally. Sprinkle the salad with chopped green onions and peanuts.

Jamie Oliver's Baby Beet and Cottage Cheese Salad Recipe

Photo: sytno.info

You will need: young beets and carrots, cottage cheese 7-9%, olive oil, lemon (zest and juice), balsamic vinegar, dried basil, salt.

How to make a salad of young beets with cottage cheese. Stir in cottage cheese, olive oil, lemon zest and juice (a small amount), a little dried basil, salt. Peel and grate raw vegetables on a fine grater, sprinkle with balsamic, olive oil, salt, put on a plate with a slide, put cottage cheese on top, sprinkle with chopped cilantro and pink pepper if desired.

Salad recipe with young beets, tops and feta cheese

You will need: 150g of dried prunes, 100g of feta cheese, 70g of walnuts, 50ml of olive oil, 30ml of lemon juice, 2 cloves of garlic, 1 young beet with tops, 1 pinch of sugar and salt, ½ tsp. ground coriander.

How to cook young beetroot salad with tops. Boil young beets and cut into thin strips, rinse the tops, cut into slices and pour over with boiling water, set aside the leaves. Pour over the pieces of the stem lemon juice, diluted 1 tbsp. water, salt, season with coriander, pepper and sugar, set aside. Cut the prunes into strips. Chop the garlic. Cut the cheese into cubes. Pour olive oil over the beet stalks. Stir the beets, nuts, garlic, prunes and add the stems with the dressing, as well as some of the cheese. Put the salad in plates, add a few more cubes of feta cheese and chopped beetroot leaves to each plate.

You can put this salad on top of beet leaves.

Beetroot salad with yogurt

You will need: 500g of young beets, 250g of young carrots, 125ml natural yoghurt, 50g salted peanuts, 1 bunch of green onions, 1 tsp. liquid honey, chili powder, a pinch, a pinch of ground ginger.

How to make a salad with young beets and yogurt. Stir yogurt with ginger, chili and honey for dressing. Peel and grate the carrots and beets on a coarse grater, put in a bowl. Chop green onions, coarsely chop peanuts, put in salad, stir and water with dressing.

Beetroot salad with bacon

Photo: restoran.ua

You will need: 750g of young beets, 100g of bacon and arugula, 5 leaves of fresh sage, 2 oranges, 4 tablespoons. balsamic vinegar, 2 tbsp. pine nuts, sugar, pepper, salt.

How to make a salad with young beets and bacon. Fry in a pan pine nuts, thinly chop the bacon, fry until crispy, then put on a paper towel to absorb excess fat. Peel and cut the beets into thin slices like an apple, then fry in a pan. Squeeze the juice from the oranges, pour it into the pan along with the vinegar to the beets, pepper, salt, season everything with sugar, simmer for 45 minutes under the lid. Put arugula on a plate, top with beets, bacon and nuts.

Beetroot salad with chicken liver

You will need: 500 g of chicken liver, 100 g of lettuce leaves, 50 g of butter, 2 young beets and turnips, 2 handful of tarragon leaves, 6 tablespoons each. apple cider vinegar and pumpkin seed oil, vegetable oil, pepper, salt.

How to make a salad with young beets and chicken liver... Cut off the beet tops, finely chop the stalks, chop coarsely the leaves and put in the cold. Coat turnips and beets with vegetable oil, put in an oven preheated to 200 degrees and bake until tender for 20-30 minutes. Peel the beets, cut off the turnip tails, cut the root vegetables into thin circles and cool. Mix pumpkin seed oil, vinegar, pepper and salt. Butter melt in a large skillet, lay out the liver, fry for 5-7 minutes, then pour over the dressing. Put beet leaves and stalks, tarragon, lettuce, mugs of vegetables in a salad bowl, mix everything and put the finished liver in the sauce on top, pepper, immediately serve the salad.

Prepare delicious and light salads with young beets and stock up on vitamins!

Video recipe for salad with young beets

Beetroot and Carrot Salad Recipes

Beet and carrot salad - general cooking principles

If you, despite the season and time of day, feel unwell, are often sick and do not get enough sleep, most likely your body does not have enough vitamins. Not pharmacy tablets, but inexpensive, but very effective vegetables from the market. Review your diet. Vegetables and fruits should make up at least half of the total food intake.

If the proportions are not met, it's time to correct the situation. Salads from beets and carrots will help you to get back to normal especially quickly and effectively.

Beetroot and carrot salads - preparing food and dishes

Carrots and beets grow in abundance in our homeland, and therefore you can be sure that imported preservatives are not used for these vegetables. But our pesticides and fertilizers are used, and therefore, be sure to wash your vegetables thoroughly before preparing a meal. It will not be superfluous to use a metal brush - scrape the carrots and beets thoroughly with it, and then peel off the vegetables thinly.

Salads are nicely served flat large plates, but if this is a celebration and the table is full, then use deep plates. Also, prepare a few plates for the ingredients before making the beetroot and carrot salad.

Beetroot and Carrot Salad Recipes:

Recipe 1: beetroot and carrot salad

Such a salad will not only help you fill the body with vitamins faster, but will also improve the work of the gastrointestinal tract. If your goal is to improve the functioning of the digestive mechanism, then you can also sit for one day on a "diet" of beet and carrot salad, consuming it three times a day.

Required Ingredients:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Lemon juice 1 tablespoon
  • Olive oil 1 tablespoon
  • 2 cloves of garlic
  • Fresh parsley

Cooking method:

Grate the peeled carrots and beets on a fine or medium grater.

Chop the parsley as small as possible.

Mix all ingredients. Season the salad with lemon juice and olive oil.

Recipe 2: Beet and Carrot Salad in Oriental Style

Any dish can be turned into a representative of the cuisine of the peoples of the world by adding a few simple ingredients to it, most often it can even be a pinch of spices. Make an oriental-flavored beet-carrot salad.

Required Ingredients:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Garlic 3 teeth
  • Suluguni cheese 150 grams
  • Fresh parsley
  • Mayonnaise for dressing
  • Cardamom

Cooking method:

Peeled carrots and beets should be grated on a medium to coarse grater.

Chop the parsley with a knife.

Divide the suluguni cheese into fibers by hand.

Pass the garlic through a garlic press.

Mix all ingredients. Season the salad with mayonnaise and mix well. In order for the salad of beets and carrots to reveal all its oriental flavor, you need to put it in a cold place for 1-1.5 hours.

Recipe 3: Beetroot and Carrot Salad with Ham

Not all men want to eat vegetables, I think such food is not satisfying and even, perhaps, not tasty. But the situation is easy to fix - if the hostess cooks a really tasty dish. Make a salad of beets and carrots with ham.

Required Ingredients:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Garlic 3 teeth
  • Ham 300 grams
  • Beijing cabbage 200 grams
  • Walnut 100 grams
  • Mayonnaise

Cooking method:

Carrots and beets must be washed well - it is best to rub with a metal brush, then cut off the tails and rub on a coarse or medium grater.

Chop the cabbage with a knife as fine and thin as possible.

Cut the ham into thin and long strips.

Peel and chop the nuts, but not very finely - best with a knife.

Pass the garlic through a garlic press.

Mix all ingredients and season with mayonnaise.

Recipe 4: Salad of beets and carrots with fried mushrooms

This salad can be called off-season, as it can be prepared at any time of the year. The benefits of beets and carrots are clear, but mushrooms are excellent plant proteins. It is recommended to use mushrooms in the recipe, but this is solely due to their availability and low price. If you have porcini, boletus, forest mushrooms, then you can completely replace champignons with them.

Required Ingredients:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Onion 1 piece
  • Garlic 3 teeth
  • Champignon mushrooms 400 grams
  • Walnut 100 grams
  • Sunflower oil for frying
  • sour cream

Cooking method:

Wash the carrots and beets (under running water and using a brush), cut off the tails and rub them on a medium grater.

Chop the onion coarsely, peel the garlic.

Cut the mushrooms into four pieces each - that is, not very finely.

Pour the onion into a greased hot frying pan, fry it for 3-4 minutes, then add mushrooms to it. Fry the mushrooms over medium heat, stirring occasionally, until all the water is gone (within 8-10 minutes).

Chop the garlic into three to four pieces each prong. Put the garlic in a greased hot frying pan and fry it for 1-1.5 minutes, stirring occasionally.

Mix all the ingredients, and add the garlic to the salad along with the oil on which it was fried - this will make the salad of beets and carrots even more flavorful!

Recipe 5: Dessert beet and carrot salad

Since whipped and carrots are vegetables having a pleasant sweet taste, then they can be safely used to create dessert dishes... Unlike ordinary sweets, such desserts will not only be tasty, but also useful - for your health and your children.

Required Ingredients:

  • Fresh carrots 1-2 pieces
  • Beet 1 piece
  • Prunes 100 grams
  • Dried apricots 100 grams
  • Raisins 100 grams
  • Sweet apple 1 piece
  • Walnut 100 grams
  • Honey for dressing

Cooking method:

Wash carrots and beets and rub with a metal brush, rub on a coarse grater.

Chop the walnuts with a blender or knife.

Pour prunes and dried apricots with hot water for ten minutes, then drain the water, and chop the dried fruits with a knife.

Pour the raisins with boiling water and leave for 6-7 minutes, then drain the water.

Wash the apple, peel of seeds and tails, cut into cubes.

Combine the ingredients and season with honey.

Recipe 6: Carrot salad with beets and apple

Required Ingredients:

  • mayonnaise packaging;
  • Apple;
  • salt;
  • a handful of walnuts;
  • small beets;
  • two carrots.

Cooking method:

For this salad, beets can be baked in the oven, boiled or used raw. Wash well, remove the ponytail and antennae. If you decide to subject the vegetable to heat treatment, then boil it or bake it in the oven, wrapped in foil. Chill the beets, peel and chop or grate. Raw vegetable just peel and cut into thin sticks.

Rinse the carrots well, peel off the peel and chop into long, thin strips.

Place the peeled walnuts in a dry, well-heated skillet and heat well. Be careful not to burn them. Cool and chop into small pieces.

Wash the apple and wipe it off with a dry cloth. Cut in half, remove seeds and core and peel. Chop the flesh into thin sticks.

Put chopped beets and carrots in a deep plate, add apple and walnuts to them. Season with salt and stir with mayonnaise.

Recipe 7: Carrot salad with beets "Mistress"

Required Ingredients:

  • salad mayonnaise;
  • two beets;
  • garlic - 15 g;
  • three carrots;
  • a handful of walnuts;
  • cheese - 150 g;
  • a handful of raisins.

Cooking method:

Rinse the beets and boil until soft. Cool the vegetable, peel and grind on a fine grater.

Wash raw carrots and peel them off. Rub in the same way as beets. Grind the cheese in the same way. Put everything in separate plates.

Peel the garlic and crush it with a garlic press. Chop the nuts finely.

Rinse the raisins and cover with boiling water. Leave it to steam for a few minutes. Then drain the liquid, and spread the raisins on a disposable towel and dry slightly.

Form the salad in layers in the following order:

Add raisins, mayonnaise to the carrots and mix. Place the mixture on the bottom;

Combine cheese with garlic and mayonnaise. This will be the second layer;

Top with a mixture of beets, nuts and mayonnaise.

Decorate the salad to your liking.

Recipe 8: Carrot salad with beets and meat

Required Ingredients:

  • three small beets;
  • mayonnaise;
  • two carrots;
  • fresh dill - 40 g;
  • spicy cheese - 140 g;
  • two-thirds of a glass of walnuts;
  • pork or beef pulp - 400 g;
  • garlic - 20 g;
  • prunes 0 60 g.

Cooking method:

Rinse the meat and cook until tender. Wash the beets and carrots thoroughly, peel off all excess, transfer to a saucepan with water and boil until soft. The carrots will cook earlier, so remove them and cook the beets until cooked. Cool vegetables and peel. Grate the carrots with medium-thick shavings, and chop the beets on a larger grater.

Sort out the prunes, wash and pour boiling water over them. Steam dried fruits for a quarter of an hour. Then drain the liquid and cut the prunes into slices.

Grind the cheese into fine shavings.

Place the walnuts in a dry, well-heated skillet and fry until aromatic. Cool and chop finely.

Peel the garlic, rinse and chop into small pieces.

Rinse the dill under the tap, dry it by placing it on a napkin and chop it.

Lay the salad in layers on a serving dish:

Half shredded beets;

Carrot shavings;

Cheese shavings;

Slices of prunes;

Leftover beets mixed with crushed garlic.

Coat each layer with mayonnaise. Refrigerate overnight. Sprinkle generously with herbs before serving.

If mayonnaise or sour cream is used as a dressing in your chosen recipe, then let this dish infuse for an hour or two, then the salad of beets and carrots will become more juicy.

Garnish the salad with chopped herbs and nuts before serving. If the salad is dessert, you can also garnish it with whipped cream or dried fruit.

Carrots tend to be absorbed by the body as well as possible only in conjunction with any vegetable or animal fat, so always add oil, mayonnaise or sour cream to carrot salads. Nuts are also vegetable fats.

The nuts will add more flavor to the salad if you roast them beforehand. Do not use oils for frying, stir the nuts constantly so that they do not burn.

It is best to season salads not with mayonnaise, but with sour cream - such a salad will be no less tasty, but also healthy. You can also make mayonnaise dressing yourself. To do this, mix 3 tablespoons of mustard powder, half a glass of oil (olive or sunflower) and three egg yolk... Mix the ingredients with a blender. This dressing does not contain unnecessary preservatives and chemicals, and therefore it can be stored for no more than a week in the refrigerator in a glass container. Add sesame seeds, flax seeds, crushed nuts to the dressing (be it sour cream or mayonnaise).

If you are thinking about which oil to use for salad dressing, then give preference to olive oil or flaxseed oil. In addition, unrefined unrefined oil, although it has a characteristic scent that not everyone likes.

Add chopped greens generously to non-dessert beetroot and carrot salads, even if not provided for in the recipe. Dill, parsley, wild garlic (wild forest garlic) are best suited. Also add regular garlic. It will be very tasty to cut the garlic cloves into several pieces and fry in sunflower oil about 2-3 minutes. Such a trick will noticeably decorate the taste of the salad, and the aroma will make it multifaceted and unusual.

Beetroot loved by us and many other peoples, juicy and red root vegetable We cook the most amazing soup from it -. And this is already a great achievement. But other dishes remain popular too. Boiled beetroot salad has been convenient, inexpensive and delicious dish, both for a holiday in the form, and in simple days... You can add to beets and meat ingredients, and other vegetables, garlic for flavor, beans and peas, potatoes. Lots of great ideas for delicious beetroot salads. And everyone can be useful as much as tasty.

After all, beets contain many vitamins, minerals and nutrients... Who often eats beets in any form, will be less sick and easier to cope with viruses, Beets cleanses the body of toxins and heals the digestive system. You can list 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 her alone without other foods. Let's get creative and prepare a delicious boiled beetroot salad using the following recipes.

Boiled beetroot salad with garlic, prunes and walnuts

A very simple but amazingly delicious beetroot salad. Combinations with garlic always work out advantageously for beets. It is tasty and difficult to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quickly enough, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have boiled beetroot salads, 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 prunes in warm water to soften it. After that, cut it into small pieces, but do not grind it too much so that it does not get lost to taste.

3. Grind the walnuts in a blender into small pieces. You can do this 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. Can be crumbled in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.

4. Add mayonnaise and salt to taste. If you want it spicier, pepper a little, but keep in mind that garlic will also give spiciness. Grate the garlic on a fine grater or squeeze through a special press.

5. Whisk all ingredients in a bowl. Now, if you wish, you can put the salad in a beautiful dish or shape it with a ring. Decorate the salad with mayonnaise drops, nut pieces, or herbs. It will turn out to be both beautiful and tasty.

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

Beetroot 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 and implementing it in the daily menu, as a vitamin and hearty salad... V 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 gr,
  • salt and pepper to taste.

Preparation:

Preparing a salad of boiled beets, grated on a cereal grater. You can also use a grater for Korean carrots.

Onions must be fried in vegetable oil until golden crust and softness. Squeeze the garlic through a press or grate on a fine grater. Put it on the beetroot. Top with still warm fried onions and let sit for a few minutes.

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

A delicious and simple salad with beets is ready.

Salad with beets, beans and pickles

The combination of beets and pickles may remind some of the 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 easier and buy it in the store canned beans... Pickles 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 the beans. You can rinse it a little with drinking water so that it gets rid of the rest of the thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. Beets are best cut into cubes too. Although, if you wish, you can grate it on a grater, it's up to your taste.

4. Add the 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 everything is just as tasty.

Sprinkle ready salad fresh green onions. Serve with a festive or casual meal. Great if you are fasting.

Delicious boiled beetroot salad with egg and melted cheese

We continue to consider delicious beetroot salads... At the base, as already indicated, boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out to be very tender with a creamy aftertaste. It can be easily put on a festive table for guests.

You will need:

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

Preparation:

This salad, like many other beetroot salads, can be prepared in just a matter of minutes. From the preparatory steps, only decoction of beets until cooked and hard-boiled eggs.

Next, peel the beets and grate on a coarse grater. Grate the cheese in the same way on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to 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 beetroot salad garnished with boiled egg wedges and herbs.

If you did not know, then I will tell you what to mix boiled beets with raw carrots and cabbage is not only possible, but also necessary. You will get a light vitamin spring salad. However, it is both summer and autumn, since there is a lack 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 pc,
  • garlic - 1-2 cloves,
  • vegetable oil for dressing,
  • salt to taste.

Preparation:

Of all the vegetables used in this salad, only beets must be boiled. Cool it down and clean. Then cut all the vegetables into roughly equal pieces.

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

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

Place the beets in a bowl and season before mixing all the ingredients. vegetable oil, stir. The oil will cover the beets with a thin film and prevent them from staining all other vegetables. The salad will turn out to be beautiful and contrasting.

Now you can add all the other ingredients, mix well. salt and add oil if not enough.

Bon Appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad will perfectly complement any festive table. Especially if it is advantageous to serve it. Puff salads we are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots, themselves bright in color, add other layers, such as boiled eggs or cheese and lettuce will sparkle with colors.

Delicious salad with boiled beets, cheese and walnuts

Beetroot salad doesn't have to have a lot of ingredients. Only 2-3 of the most delicious and simple is enough cooking masterpiece ready. The thing is that the beets themselves are delicious and only need to be supplemented. Cheese does a great job with this. Such a salad with cheese and nuts is wonderful for a holiday and on weekdays.

You will need:

  • beets - 3 large,
  • hard cheese - 80-100 gr,
  • walnuts - 50 gr,
  • 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 quite a bit to decorate the salad on top.

3. Chop the nuts with a knife or blender. But do not grind them into dust, leave bits that will taste.

4. Combine all ingredients in a salad bowl. Squeeze the garlic into it. Salt to taste and season with mayonnaise.

5. To add to the salad beautiful shape, you can put it in a small round bowl, then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.

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

Delicious beetroot salad is ready. Call everyone to the table!

Light salad of beets and feta cheese

If you are on a diet, great post or just love low-calorie and healthy foods - beets are your best friend. In addition to taste, it has many useful properties... Not surprisingly, beetroot goes well with feta cheese.

You will need:

  • beets - 4 pcs,
  • feta cheese - 100 gr,
  • parsley - a few branches,
  • 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 parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Drizzle with olive oil and mix well.

Salt to your liking. But healthy salad you don't need to salt it. Serve to the table. Light diet salad beetroot ready.

Chicken, cheese and beetroot salad - recipe video

Another delicious holiday salad beetroot, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. It 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 boiled beet salad. But nevertheless, and not the last. No matter how original it sounds, the salad is very interesting in taste. Sweet enough, but pleasant. My advice to this recipe is not to go for an overly juicy pear variety. A popular conference is fine.

You will need:

  • beets - 2-3 pieces,
  • pear - 1 pc,
  • Adyghe cheese - 100 gr,
  • garlic - 1-2 cloves,
  • sour cream - 3-4 tablespoons,
  • 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 grater for carrots, then grate the pear on it. If ordinary, then it is better to chop the pear. A pear lets out too much juice from an ordinary grater. Remember to peel the skin off the pear.

3. Crush the cheese with your hands with a bowl of salad. Adyghe cheese breaks down very easily into crumbs. By the way, instead of it, you can use other white cheeses with a mild taste: suluguni, mozzarella.

4. Squeeze one or two garlic cloves into the salad. Decide for yourself how spicy you want it. Garlic balances the sweetness of the pear.

5. Lightly salt the salad and season with sour cream.

6. Sprinkle the crumbled salad on top walnuts... If desired, the nuts can be added directly to the salad. Choose according to your taste.

Delicious and light salad from boiled beets with pears ready. Bon Appetit!