Home Salads and appetizers Salad with beets and pickles recipe. Beet salad with eggs and cucumbers. Beet salad with onions and apples

Salads and appetizers

Salad with beets and pickles recipe. Beet salad with eggs and cucumbers. Beet salad with onions and apples

According to scientifically based nutritional rules, in the diet of each of us, to a certain extent, must be present different kinds vegetables in raw and boiled, thermally processed and salted form. According to some researchers, this segment food products can reach a third or even half of the total diet. It is unfortunate that few people in the modern world adhere to such attitudes. Is that people who are seriously involved in their health or sitting on strict vegetable diets. How to find a way out of the current situation and shift your diet towards the consumption of vegetables?

Easy peasy

And it just refers to such dishes, due to the preparation and consumption of which you can quickly catch up. It is prepared simply and quickly. It is quite possible to use it as a daily dish. And also, characteristically, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and build her own signature salad of beets and pickles to please both herself and the guests who have come. Moreover, this dish is also dietary and recommended for use during fasts (in strict - without oil). So in many ways you will be right if you cook it almost daily until you get bored. And you will get bored, believe me, not soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

There are two main ingredients in the salad: beets and cucumbers. And if cucumbers are mostly used pickled or pickled (but better not pickled, without adding vinegar), then boiled, baked, and raw beets can be put. The taste of the final product of your culinary fantasies, respectively, will also differ in this dependence. You can try this way and that way - as it will be tastier and more convenient for you this time.

Beet

Well, as for beets, no one doubts its benefits. True, some doctors diligently sometimes try to spoil their reputation: they say that raw is harmful to people suffering from stomach diseases. But boiled or baked - this one is certainly beyond all suspicion. Of the features of the product, it should be noted that the beets contain useful elements that do not lose their properties when heat treatment. It also has a unique composition of trace elements and vitamins. Calorie content - 40 kcal / 100 grams. In the composition: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleans the body from the inside with a kind of brush. There is a whole sea of useful amino acids in beets. And the magnesium contained there has a therapeutic effect on blood vessels and the heart. But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickles

Salted cucumbers with beets, correct proportions introduced into the dish, enhance the antibacterial and fortified effect. Everyone knows that cucumbers (especially homemade, barrel salted) are extremely useful to use, especially in winter. The use of such fermented products, according to some scientists, contributes to the "acidification" of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All of these additional ingredients added to the base salad are meant to enhance the flavor and nutrition of the dish. It is important to remember the rules of product compatibility. Beetroot and pickle salad usually goes well with peeled and chopped walnuts, and pumpkins. You can add almost any roasted or raw nuts in small quantities. All this stuff is filled with lean sunflower or (some use other types, for example, corn). Let's make a reservation right away that when it is forbidden to use oil, you can squeeze a drop of lemon juice into the salad or drip pickle from under the cucumbers (but then you need to add less salt).

Boiled beets with pickles for salad

Well, with cucumbers everything is clear. It is necessary to take not sour, without vinegar, not pickled, barrel. Yes, and to crunch a little - then the most relish! Cucumbers need to be cut into cubes (some prefer to grate on a coarse grater, but then be prepared for the fact that your salad will turn into gruel). But as for the root crop, the most common option in a salad of beets and pickles is boiled. It is best to cook beets in a separate pan. It is necessary to wash, but many do not recommend cleaning: this is how the useful substances in the root crop are better preserved and less digested. We don't even trim the tails. Cook over low heat until cooked (should be easy to fit on a fork). Then drain the water and let it cool down room temperature. Next, peel and cut or three on a coarse grater - as you like.

Salad "Beets with pickled cucumber". Final stage

The finale of preparing a simple and affordable dish is short and concise. We introduce cucumbers into the beets. We mix. Add nuts or seeds as desired. Refueling vegetable oil(or we don’t fill it, but then you need to drop lemon juice or pickle). Let sit at the bottom of the refrigerator. We eat with pleasure. Yes, as far as the proportions of the ingredients, experienced housewives prefer to act by eye. But just in case: a few medium root vegetables, a few medium-sized pickles, half a glass of shelled walnuts and a spoonful of vegetable oil.

Healthy, low-calorie, tasty, nutritious - beetroot salad with eggs and cucumbers. Step by step recipe with photo. Video recipe.
Recipe content:

Beets are a frequent guest on our table. It is included in the first and second courses, appetizers and salads. The vegetable will come with a special taste and bring great benefits. And, despite the fact that a lot of salads have been invented with beets, from everyday to festive ones, today I propose to cook a simple beetroot salad with eggs and cucumbers. Due to the presence of eggs in the recipe, the salad is not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very advantageous. The dish turns out appetizing and non-standard. It will pleasantly surprise all eaters with its taste.

And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are not only suitable for vinaigrette. Such a salad can be served not only for a weekday dinner, it is also not a shame to serve it to the festive table. The recipe itself is extremely simple, but the result is excellent! Still it is impossible not to say that the salad is low-calorie. If you are overweight, then feel free to use this salad, as it is dressed with natural fat-free yogurt. But if you wish, you can take mayonnaise if the extra calories do not scare you.

Calorie content per 100 g - 96 kcal.
Servings - 1
Cooking time - 10 minutes for cutting, plus time for boiling beets and eggs

Ingredients:

Beets - 1 pc.
Eggs - 1 pc.
Pickled cucumbers - 1 pc.
Fermented natural low-fat yogurt - for dressing
Salt - a pinch

Step-by-step preparation of beetroot salad with eggs and cucumbers, recipe with photo:

1. Wash the beets, put them in a cooking pot and boil until tender. Its cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A young vegetable of a small size will cook quickly, an old fruit and a large one will take longer. After the vegetable, cool, peel and cut into cubes or straws.

2. Hard boil eggs, cool in ice water, peel and cut into cubes. Boil them hard boiled for 8 minutes after boiling. Long cooking will give the yolk a blue tint.

3. Blot the pickled cucumbers with a paper towel and cut into cubes, like all previous products. Try to observe uniform cutting of all products.

4. Dress the salad with yogurt. If desired, you can season it with mayonnaise or olive oil.

5. Mix the salad and you can start the meal. You can serve it with any side dishes, meat steak, fried fish etc.

Sounds a bit too simple. But believe me, beets, this puffy “beauty”, are suitable not only for vinaigrette. It can be used to make many delicious salads. For example, beetroot salad with pickles and eggs, which is good on weekdays, and not bad on festive table. And what a delicious, real beet "fireworks" it is! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you stocked up for the winter?!

Recipe Information

Cooking method: cooking, cutting.

Cooking time: 2 h 30 min.

Total cooking time: 15 minutes.

Servings: 3 .

Ingredients:

medium-sized beets - 2 pieces (about 300 grams)
pickled cucumbers - 2 pieces (about 120 grams)
onion - 1 piece (about 50 grams)
chicken egg - 3 pieces

for refueling:

sour cream 15-20% - 2 tablespoons
mayonnaise - 1 teaspoon
mustard - ¼ teaspoon
salt - to taste
black ground pepper- taste

for decoration:

green onion- a few feathers.

Cooking

Wash beets well, dry with paper towels, wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
Remove the baked beets from the oven and cool.
When the baked beetroot has cooled, peel it and cut into small cubes.
Cut pickled cucumbers into small cubes of the same size as beets.
Boil eggs for 10 minutes, cool, peel and cut in the same way as baked beets and pickles.
Peel onion, rinse cold water, dry and chop finely.
Prepare salad dressing. In a small bowl, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Put chopped vegetables into a salad bowl: baked beets, onions and pickles and eggs, add the prepared dressing, mix well.
Salad can be served simply in a salad bowl, or it can be served in portions using a serving ring.
Wash the green onions, pat dry and finely chop. sliced green onions decorate the salad.

Note to the owner:

for salads, it is better to use beets of medium or small size;
the roasting time of the beets depends on the size;
beets can be simply boiled, but it is believed that baked beets are tastier and better retain color;
pickled cucumbers can be replaced with pickled ones;
if you want the salad to be spicier, add more mustard.

To prepare a salad of beets with garlic you will need:

2 beets
2 garlic cloves
70-100 g cheese
mayonnaise
salt to taste

beetroot salad recipe

Wash the beets without peeling, wrap each in foil and bake in the oven at 180° for 60-80 minutes (the time depends on the size of the beets) or boil them until tender.
Peel the boiled beets and nitrite on a coarse grater.
Pass the garlic through a press or finely chop.
Grate the cheese. Put beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise, salt a little.

Salad with beets, nuts and prunes

To prepare the salad you will need:

2 medium beets
garlic clove
5-7 prunes
1/3 cup walnuts
mayonnaise

Recipe for beet salad with nuts and prunes

Boil the beets in their skins. Steam the prunes, remove the bones, if any, and chop finely.
Lightly chop the walnuts.
Combine prunes, beets, nuts and garlic, passed through a press.
Fill with mayonnaise. Eat for health!

Beet salad with olive oil

Continuing the theme of simple and delicious beetroot salads: this salad is very light, it will suit girls who follow their figure. In addition, the lettuce does not have the specific smell of flowers.

To make Beetroot Salad with Olive Oil, you will need:

4 beets
green onion
half a bunch of coriander (cilantro)
3 tbsp olive
1 tbsp lemon juice
salt (coarse non-iodized)
freshly ground black pepper

Recipe for Beetroot Salad with Olive Oil

Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
Cool beets at room temperature. Peel the beets, grate on a coarse grater. Finely chop the green onion.
Prepare salad dressing. Connect olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
Pour the dressing over the beets and gently toss the salad. Add finely chopped cilantro.
Stir again. Taste the salad. Salt the salad, pepper. Use the salad as a side dish and appetizer.

Salad "Beets in Korean"

Korean beetroot is a dish that many people like. This salad can become the basis for other salads.

To prepare beets in Korean you will need:

500g beets
2-3 garlic cloves
1/3 cup vegetable oil
1/3 tsp red pepper
1/3 cup vinegar
salt to taste
vegetable oil

Korean Beetroot Recipe

Peel the beets, grate on a special grater. Add garlic, vinegar, pepper, salt.
Heat the oil in a frying pan and pour over the beets. Cool down.
Leave the beets under pressure for 12 hours. Bon Appetit!

2-3 beets, 2 tablespoons of vegetable oil, lemon acid, pepper to taste, parsley and dill.

Bake the beets, peel, cut into strips. Then salt, sprinkle with pepper, season vegetable oil mixed with citric acid, mix, and sprinkle with chopped parsley and dill on top.

BEET SALAD WITH BEANS

2 large beets, 1.5 cups beans, 1 pickle, 1 carrot, 1 cup cottage cheese or sour cream sauce, 1 bunch of green onions.

Boil the beets, peel and chop. Add boiled beans, finely chopped pickled cucumber, grated carrots. Then mix everything and season with sauce. Garnish the finished salad with finely chopped green onions.

BEET SALAD WITH MUSHROOMS

2 beets, 1 onion, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, a few sprigs of parsley.

Boil the beets, cool, peel and grate on a coarse grater. Cut the onion into small cubes and fry in vegetable oil until golden brown. Soak 5-6 dry mushrooms in cold water for 3-4 hours, then boil them until tender, cool and cut into thin strips. Combine all products, mix, salt to taste. Then add grated horseradish and season with vegetable oil. Decorate the finished salad with sprigs of greens.

BEET SALAD WITH WALNUTS

3-4 medium beets, 1 cup of walnut kernels or pumpkin seeds, 1 teaspoon of fruit vinegar, a clove of garlic, 4 tablespoons of mayonnaise, a few sprigs of herbs.

Boil the beets, cool, peel, chop into strips or grate on a coarse grater. Add crushed walnut kernels or crushed pumpkin seeds, grated garlic, mayonnaise and fruit vinegar. Mix everything thoroughly, put in a salad bowl, pour mayonnaise on top and garnish with sprigs of greens.

BEET SALAD WITH POMEGRANATE SEEDS

3 medium beets, 1 cup pomegranate seeds, 1/2 cup vegetable oil, sugar to taste.

Boil the beets, peel and grate on a fine grater. Then mash the pomegranate seeds, mix with beets, add sugar to taste and season with vegetable oil.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1 can of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add a finely chopped medium-sized apple, steamed raisins, as well as chopped and lightly roasted walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.

BEET SALAD WITH ONIONS AND APPLES

2-3 medium beets, 1 onion, 1 apple, cumin, 1 tablespoon horseradish, sugar, pomegranate juice to taste, 3 tablespoons vegetable oil.

Wash raw beets, peel and grate on a fine grater. Peel a medium-sized apple, remove the core and cut into strips, add finely chopped onion and horseradish. Then mix all the ingredients thoroughly and season with cumin, sugar, pomegranate juice and, if desired, vegetable oil.

BEET SALAD WITH ONION

5-6 pcs. table beets, 2 onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.

Wash the raw beets well, peel and grate on a coarse grater. Add finely chopped onion. Season the salad with vegetable oil mixed with lemon juice and salt.

BEET SALAD WITH POTATOES

2 beets, 2 potatoes, 1 onion, 2 teaspoons of grated horseradish, 2 tablespoons of vegetable oil, vinegar to taste.

Boil the beets, peel and cut into thin slices, add sliced boiled potatoes, grated horseradish. Cut the onion into rings and lightly fry. Mix everything, pour vegetable oil and vinegar to taste.

BEET SALAD WITH CABBAGE

2 medium beets, 1/3 fork empty, 1 tablespoon vegetable oil, 2 tablespoons lemon juice, sugar, salt to taste.

Bake the washed beets, cool. Finely chop fresh white cabbage, salt and rub with your hands, mix with chopped baked beets. Then add sugar diluted with water lemon juice and season with vegetable oil.

BEET SALAD WITH POTATOES AND BEANS

3 beets, 3 potatoes, 1/2 cup white beans, 1 sweet pepper, greens; for dressing - 1 tablespoon of vegetable oil, salt, pepper, vinegar to taste.

Boil potatoes in their skins and peel. Bake the beets and also peel them. Then cut the food into small cubes, mix with boiled white beans and diced sweet peppers. Mix everything and fill with dressing. Put the salad in a salad bowl, garnish with pepper rings and herbs.

BEET SALAD WITH ONION

3 beets, 3 onions, 1/2 cup of grated horseradish, salt, citric acid, mustard to taste, 1/2 can of mayonnaise, 3 tablespoons of green peas, a few sprigs of herbs.

Boil the beets, peel, grate on a coarse grater, add browned turnip
diced onion, salt, citric acid to taste and grated horseradish
on a fine grater. Mix everything, season with a mixture of mayonnaise and mustard. When applying
decorate the salad on the table green peas and branches of greenery. Can you make a salad
vegetable oil with vinegar.

BEET SALAD WITH MAYONNAISE

3 beets, 2 tablespoons sugar, 3 tablespoons cream, pepper, lemon zest, cumin to taste, 1 can of mayonnaise, 1 bunch of parsley.

Wash the beets, boil, peel, cut into circles and put them back in the same broth, seasoning it with spices. After 2 hours, take out the beets, cut into strips and pour over with mayonnaise. You can add a little cream, sugar, pepper, lemon zest. Sprinkle chopped parsley over the salad.

BEET SALAD WITH CUCUMBERS

2 beets, 2 pickles, 2 fresh cucumber, green onions, 1/2 jar of mayonnaise, 1 teaspoon of sugar, salt to taste.

Boil the beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, green onions, sugar. Season the salad with mayonnaise and salt.

BEET, CUCUMBER AND RADISH SALAD

2-3 beets, 1-2 fresh cucumbers, 1 bunch of radish, 1/2 can of mayonnaise, 1 garlic clove, parsley, cherry plum.

Wash raw beets, peel, grate on a coarse grater. Add chopped cucumbers and radishes and sliced cherry plums. Then mix everything, pour mayonnaise, sprinkle with parsley and chopped garlic.

BEET SALAD WITH NUTS AND GARLIC

3-4 beets, 1 cup walnut kernels, 3 cloves of garlic, sweet peppers, 3 tablespoons of vinegar, 3 tablespoons of vegetable oil, parsley, salt to taste.

Boil the beets and finely chop, carefully chop the peeled walnuts. Rub garlic with salt and a little capsicum. Then mix everything well, dilute with vinegar, add vegetable oil, sprinkle with parsley.

BEET SALAD WITH VEGETABLE OIL

2-3 beets, 2 tablespoons vegetable oil, 1 teaspoon grated horseradish, 1 teaspoon vinegar, salt to taste.

Boil or bake the beets in the oven, grate on a coarse grater, salt and pour over with vinegar. The salad can be stored in the refrigerator for several days. Before serving, dress the salad with vegetable oil and grated horseradish.

BEET SALAD WITH RADISH AND POMEGRANATE JUICE

2 medium beets, 2 small radishes, 1/2 cup pomegranate juice, sugar or honey to taste, cumin or dill seeds.

Wash raw beets and radishes, peel and grate on a coarse grater, add pomegranate juice. Season the salad with sugar or honey, add cumin or dill seeds.

BEET SALAD WITH CELERY

1-2 medium beets, 2 small pickles, 1 celery root, 1/2 can of mayonnaise.

Boiled beets, celery, cucumbers cut into cubes. Mix everything, season with mayonnaise, put in a salad bowl and garnish with pickled cucumber rings.

BEET AND PEPPER SALAD

2-3 beets, 1 teaspoon of mustard, 1 clove of garlic, 1 sweet pepper, dill, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream.

Cut raw beets and peppers into strips, add chopped garlic, mustard. Mix everything, pour with a mixture of mayonnaise and sour cream and sprinkle with chopped dill.

BEET AND RAW VEGETABLE SALAD

1 beetroot, 1 carrot, 2 apples, 1/2 celery root, 3 tablespoons of vegetable oil, juice of 1/2 lemon, salt, pepper to taste, parsley.

Raw beets of medium size, raw carrots, peeled apples and celery root grate on a coarse grater. Season the resulting mixture with vegetable oil with the addition of lemon juice, salt and pepper to taste. Mix everything, put in a salad bowl and garnish with parsley.

BEET SALAD WITH BEANS

2 medium beets, 1 cup beans, 2 apples, juice of 1/2 lemon, 3 tablespoons vegetable oil, salt and pepper to taste, parsley and dill.

Boil the beets, peel and cut into cubes. Boil beans, cool. Peel the apples and cut into small cubes. Combine all prepared products, add lemon juice, salt and pepper to taste. Season the salad with vegetable oil, garnish with apple slices and herbs.

BEET SALAD WITH SOUR CREAM

1-2 beets, 2 tablespoons sugar, 1/2 cup sour cream.

Boil the beets, cool, peel and cut into slices. Sprinkle sugar on top and pour over sour cream.

BEET SALAD WITH HORSERADISE

2 small beets, 1 tablespoon of vinegar, 1 tablespoon of vegetable oil, 2 tablespoons of grated horseradish, salt to taste.

Boil the beets, cool, peel, cut into thin slices. Then salt, pour vinegar and marinate for 20 minutes. Then season the beets with vegetable oil and horseradish grated on a fine grater.

BEET SALAD WITH HORSERADISE AND EGG

3-4 small beets, 1 egg, 2 tablespoons of grated horseradish, vinegar, vegetable oil, salt to taste.

Boil the beets in salted water, peel and cut into strips. Grate horseradish on a fine grater or pass through a meat grinder, combine with beets, season with vinegar, vegetable oil and salt to taste. Top the salad with hard-boiled egg slices.

BEET SALAD WITH PRUNE

2 beets, 1/2 cup prunes, juice of 1/3 lemon, 1 can of mayonnaise, 4 tablespoons of sour cream, sugar, salt to taste.

Rinse the prunes with warm water, pour boiling water for 20 minutes, remove the pits and chop finely, add the beets grated on a coarse grater. Mix everything, sprinkle with lemon juice, salt to taste, season with mayonnaise mixed with sour cream and sugar.

BEET SALAD WITH PRUNE AND HERBS

3 beets, 1 glass of prunes, 1 can of mayonnaise, herbs, salt to taste.

Boil beets and prunes. Remove pits from prunes. Then pass the beets and pulp of prunes through a meat grinder, season with mayonnaise and salt to taste. Put the salad in a salad bowl and garnish with herbs.

BEET SALAD WITH PRUNE AND NUTS

2 beets, 1/2 cup prunes, 1/2 cup walnuts, 1 can of mayonnaise.

Boil the beets, peel and grate on a coarse grater. Pour the prunes with boiling water and leave for 20-30 minutes, then separate the pulp from the seeds and cut into small pieces. Grind walnut kernels, mix with prunes and beets, season with mayonnaise. You can add some raisins or dried apricots to the salad.

BEET SALAD WITH PRUNE AND RICE

2 beets, 1/2 cup prunes, 2 tablespoons rice, 1/2 cup sour cream, sugar, salt, herbs to taste.

Bake beets, peel, cut into strips or slices, add chopped prunes, boiled and chilled rice. Season the salad with sour cream, sugar, salt, sprinkle with herbs.

BEET SALAD WITH GARLIC

2 beets, 2-3 cloves of garlic, 1 tablespoon of grated horseradish, 1 tablespoon of vegetable oil, salt and sugar.

Boil the beets, peel and grate on a coarse grater. Add chopped garlic, horseradish, mix, salt, put sugar and season with vegetable oil.

BEET SALAD WITH APPLES AND MAYONNAISE

2 small beets, 2 medium apples, 10 walnuts, 4 tablespoons of mayonnaise.

Boil the beets and grate on a coarse grater. Peel the apples, remove the core, grate on a fine grater, chop the walnut kernels. Then mix everything and season with mayonnaise.

BEET SALAD WITH APPLES AND VEGETABLE OIL

1-2 small beets, 2 sour apple, 1 radish, 1 onion, lemon or pomegranate juice, sugar, 3 tablespoons of vegetable oil.

Grate raw beets, radish and peeled apples on a fine grater, finely chop the onion. Then mix everything well, season with vegetable oil. Add sugar, lemon or pomegranate juice until the salad has a strong sweet and sour taste.

BEET SALAD WITH APPLES AND CURD SAUCE

2-3 medium beets, 2 large sour apples, 1/2 onion, 1 teaspoon horseradish, cloves, cinnamon on the tip of a knife, 1 cup curd sauce, parsley, 1 pickle.

Boil the beets, cool, peel, grate on a coarse grater. Add grated apples with peel, grated horseradish, finely chopped onion, seasoning, curd sauce. Then put the salad in a salad bowl and garnish with parsley and slices of pickled cucumber.

BEET SALAD WITH APPLES AND CREAM

2-3 medium beets, 2 medium apples, 1 tablespoon sugar, 1/2 cup sour cream, citric acid to taste.

Washed, peeled beets chop into strips. Peel the apples, remove the core, chop finely. Then mix the beets and apples, season with citric acid, sugar, add half the sour cream.
Put the salad in a salad bowl, garnish with apple slices and pour over the remaining sour cream.

BEET SALAD WITH APPLE AND GARLIC

3-4 beets, 1/2 can of mayonnaise, 2 cloves of garlic, 2 medium apples, herbs, salt.

Boil the beets, cool and grate on a coarse grater. Add garlic crushed with salt, apples grated on a coarse grater and pour over with mayonnaise. Sprinkle parsley on top of the salad.

BEET SALAD WITH PICKLED GRAPES

1-2 medium beets, 1 tablespoon sugar, 1/2 cup pickled grapes, 1 tablespoon vinegar, salt to taste.

Boil the beets in water with the addition of vinegar, peel, grate on a coarse grater. Then add pickled grapes, season to taste with sugar and salt.

BEET SALAD WITH APPLES, RICE AND RAISINS

1 medium beetroot, 1 tablespoon rice, 1 tablespoon butter, 1 tablespoon raisins, 2 tablespoons sour cream, 1/2 teaspoon sugar, cinnamon on the tip of a knife.

Boil or bake the beets, peel and remove the core with a spoon, giving the beets the appearance of a cup. Cook from rice crumbly porridge put in it raisins, sugar, butter and cinnamon. Then mix everything, stuff the beets, pour over sour cream and bake. Serve the beetroot with sour cream.

BEET SALAD WITH COTTAGE CHEESE

1-2 beets, 1/2 cup cottage cheese, 1/2 cup milk, cumin, salt, sugar to taste.

Boil the beets, cool, peel and grate on a fine grater. Add cumin, salt to taste, cottage cheese mashed with milk. Then stir, add some sugar.

BEET SALAD WITH CUCUMBERS

1 small beetroot, 1 pickled cucumber, 3 cloves of garlic, 4 tablespoons of mayonnaise, salt to taste.

Peel raw beets, grate on a coarse grater, mix with grated cucumber. Add grated garlic, season with mayonnaise and salt.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1/2 can of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add finely chopped apple, steamed raisins, chopped and lightly fried walnut kernels. Then mix everything, pour mayonnaise, sprinkle with parsley.

Rating: 5.0/ 5 (1 vote cast)

Greetings to all visitors to the site site!

Spring is just around the corner and our body has practically exhausted the entire supply of vitamins accumulated in the fall. During this period, more than ever, the presence of vegetables and fruits in the diet is necessary. One of the healthiest vegetables it is considered, therefore, we will cook from boiled beets with pickles.

This root crop, unlike other vegetables, retains a fairly large supply of vitamins by spring, which is why it is so useful for spring beriberi.

It contains many vitamins of groups A, B, E, PP, calcium, chlorine, sulfur, phosphorus, magnesium, iron, zinc, iodine, cobalt, molybdenum and other trace elements.

I also like beetroot because of its pleasant taste and positive effect on the digestive system, the body's hematopoietic function, and the ability to remove toxins.

Frequent consumption of beetroot salads and other dishes with this vegetable will serve as an excellent prevention of anemia, increase brain activity, relieve weakness, and speed up metabolism.

How to cook a salad of boiled beets?

Thoroughly wash the root crops with a brush, pour hot water. If you pour cold water, then there is a high probability that the beets will darken. Boil the root vegetables for about an hour until tender.

Then we drain the water, and cool the beets completely. Remove the peel, three on a large grater. Do not leave beets to cool in water, because. it will be saturated with water and the taste of the vegetable will hopelessly deteriorate.

Pickled cucumber gives beetroot salad a pleasant sourness. We wash the cucumbers from the brine, cut off the buttocks, cut into small cubes or three on a coarse grater. If there is a lot of juice, then it is necessary to squeeze it out a little with your hands so that the salad does not turn out to be watery.