Salads with boiled beets. The best beet recipes With boiled beets

The gardening season is already in an active phase, and in the southern regions of the country the first fruits are already appearing, and the main harvest period is just around the corner. Therefore, you should take note now interesting recipes, and today we decided to devote a post to one of the vegetables and offer simple and tasty beet dishes. This sweet red root vegetable is included in the list of the healthiest vegetables, but how to prepare it and in what form to present it to the household is still worth thinking about.

We are used to using beets in cooking traditional dishes: borscht, herring under a fur coat, vinaigrette, salad with garlic. But there are still a huge number of recipes in the world where you can use this vegetable. For example, it’s not a sin to make a stew from red beets, or make an appetizer so delicious that, as they say, you’ll lick your fingers. In addition, beets are even used to make pancakes that are quite tasty and healthy, which is especially important.

But for all its splendor, beet dishes will be truly tasty and valuable for our health only if the vegetable is chosen correctly for culinary purposes.

Which beets are the most delicious?

There are three main types of beets: fodder (for livestock), sugar (for sugar production) and table (for food).

Burak is one of the most important products in a healthy menu. If you introduce the consumption of beets on a regular basis (500-600 g per month), then this vegetable will help maintain the body, improve digestion and normalize hemoglobin levels. Beets have remarkable benefits for us, but you need to be able to choose them correctly, then your dishes are guaranteed to turn out delicious.

• The size of an ideal beet should not exceed 12 cm in diameter and a weight of 400 g. Otherwise, we can assume that this is either not table beetroot, but fodder beetroot, the taste and texture of which, to put it mildly, are not important, or the vegetables are stuffed to the brim with nitrates, which greatly reduces their usefulness.
• External condition. When performing a visual analysis of the selected fruits, special attention should be paid to the texture of the root crop. Ideally, the beetroot should be dense, without soft spots or holes. The skin of the vegetable should be smooth and thin without putrefactive or rotten spots.
• Color. The color of delicious beets should be rich burgundy or slightly purple. It is the dark color that indicates the high content of betaine (a natural antioxidant) in the fruit.
• Incision. A longitudinal cut of a good beet will not have rings, fibers or redness. All these characteristics indicate the food type of the vegetable, or an excess of fertilizers in growing the crop. But dark ruby ​​or even purple flesh of uniform color with rich dark juice– this is a clear indicator of tasty beetroot.

Looking at all kinds of recipes for beet dishes, you will notice that different treats provide different ways of preparing the vegetable. In some places it is appropriate to use a raw root vegetable; in some dishes the beets are pre-boiled or baked. One way or another, each method and gadget requires certain rules:

• To cook beets at home in the usual way, bay cold water and put on medium heat, it will take 1-2 hours.
• To speed up this process a little and also preserve the maximum beneficial inclusions, you should put a pan of water on the fire, add a pinch of salt and let the liquid boil for 5 minutes. During the boiling process, oxygen comes out of the water, which then removes minerals from the vegetable, so only then can we put the washed root vegetables into the pan, thereby preserving their benefits.
• Another method, so to speak professional, allows you to cook beets in 45 minutes. Boil the vegetable for 30 minutes, and then transfer it to ice water, preferably with ice. This shock technique allows you to bring the beets to perfect readiness.
• Cooks also have an excellent trick up their sleeves: how to deliciously prepare beets for single salads or vinaigrettes. To do this, wrap the washed fruits in foil and bake in the oven at 180 o C for 40-50 minutes. You should not increase the baking temperature, because already at 190 o C ascorbic acid begins to break down and the vegetable will lose its benefits. Beets prepared in this way turn out drier and sweeter than boiled ones.
• If you use a pressure cooker to cook beets, then it will take 30-35 minutes for whole root vegetables to be ready, and if you cut beetroot into bars, then they will be ready in 20 minutes.

• The leader in high-speed boiling of beets is the microwave oven. If you put the washed root vegetable in a hermetically sealed bag, then at maximum power the beetroot will be cooked in just 10 minutes. Before cooking, 2-3 punctures should be made in the bag so that the bag does not tear.
• A double boiler will take 50 minutes to prepare beetroot, and a multicooker will take 40-60 minutes in the “cooking” or “baking” mode.

You can read more about all the ways to cook beets in our articles.

First courses with beets

The first courses with beets are the well-known and famous borscht. We offer you a selection of the most popular recipes for first courses with beets.

These recipes must be carefully studied in order to get a real burgundy Ukrainian borscht...

Beetroot main courses

Recipes for second courses of boiled or stewed red beets are an excellent side dish for meat, fish and vegetable dishes, and they can also become a chic snack addition to side dishes of potatoes and rice.

Vegetable side dish “Beetroot”

Ingredients

• Seasoning “Mixed peppers” - ½ tsp;
• Extra salt – ½ – 1 tsp;
• Fresh tomato – 1 fruit;
• A clove of garlic – 1-2 pcs.;
• Red onion – 2 onions;
• Medium-sized beetroot – 5 tubers;
• Refined oil – 50 ml;

Preparing the side dish

1. Chop the onion into ¼ rings and fry in oil until golden brown, and then add finely chopped garlic to it.
2. Grind the washed and peeled beetroot coarsely on a grater and add it to the frying pan with the onions and garlic.
3. Chop the tomato into cubes or also into three on a grater and add it to the saucepan with the vegetables.
4. Now add some salt and pepper to the mixture, cover with a lid and simmer over low heat for 15 minutes, stirring the mixture regularly.
5. Once ready, add finely chopped greens into the container and leave the side dish covered for another 5 minutes.

Burak with cheese sauce

Ingredients

• Boiled beets - 2 fruits;
• Crushed walnut kernels – 50 g;
• Garlic – 1 clove;
• Ghee – 55 g;
• Cream 30% - 1/3 cup;
• Fresh champignons – 100 g;
• Blue cheese (or plain) - 120 g;
• Salt – ½ tsp;

Step-by-step preparation of snacks

1. Let's make the sauce. Finely chop the mushrooms and fry them in melted butter until golden brown, then add cream and chopped cheese into small pieces.
2. Cook the sauce over very low heat, stirring constantly until the cheese is completely dissolved. Taste and add salt if necessary. Thick sauce remove from heat and give it time to cool.
3. Grate the boiled beetroot coarsely, or cut it into thin bars and put it in a sieve to drain excess juice.
4. Mix crushed nuts (reserve a handful for sprinkling) and grated garlic with beets, add salt to taste and place on a serving dish. Pour over the beets cheese sauce and sprinkle with nuts.

• White cabbage – 0.6 kg;
• Potatoes – 3 tubers;
• Tomato paste – 2 tbsp;
• Water – 1 tbsp.;
• Burak – 2 tubers;
• Leek – 150 g;
• Carrots – ½ pcs.;
• Table vinegar 9% - 15 ml;
• Dry fenugreek (herb) – 1 tsp;
• Salt - to taste;
• Paprika powder – 1 tsp;
• Black pepper powder – ½ tsp.

How to cook beetroot stew

1. Peel the potatoes and cut them into cubes, then send them to cook until done.
2. We clean the boiled whole beets and chop them into cubes.
3. Shred the cabbage into thin strips using a shredder and place in a saucepan.
4. We dilute the tomato paste in a glass of water and pour the resulting mixture into the cabbage. Add salt to taste and simmer everything under the lid until done.
5. Chop the leek into rings and fry until golden, mix with chopped bell pepper and grated carrots. Fry the vegetables, then pour in a little water, add a pinch of salt and simmer until done.
6. Now we connect all the components. In a separate cauldron, lay out the potatoes, fried onions and peppers, then steal the beets, on top of which we place tomato cabbage. We anoint everything with herbs and spices and bring to a boil over medium heat.

Stewed vegetables with beets

Ingredients

• Burak – 2-3 pcs.;
• Carrot – 1 medium-sized root vegetable;
• Potatoes – 5 pcs.;
• Bulgarian pepper – 1 pc.;
• Onion - 1 head;
• Tomato juice – 0.3 ml;
• Refined oil – 1 stack;
• Salt – 1 tsp;
• Laurel – 1 leaf;
• Spices - to taste;

Preparing stewed vegetables

1. Place finely chopped onion in oil heated in a saucepan and fry.
2. Then put the diced beets and carrots into a container and simmer them all together for 20 minutes over medium heat under a closed lid.
3. We chop the potatoes into cubes and also send them to the beets, where we cook the stew under the lid until the potatoes are ready.
4. After 15 minutes, pour into the composition tomato juice, add chopped bell pepper, also add salt, bay leaf and spices to taste.

Cook the stew for another 10 minutes and turn off.

And a few more original beetroot dishes...

Delicious beetroot recipes: snacks

Snack dishes can include either baked or boiled beets, or raw ones. And if a fresh vegetable is ideal for healthy snacks, with maximum preservation of benefits, then the boiled version is most suitable for holiday mayonnaise salads. But no matter what recipe we choose, beetroot salad always turns out delicious

Salad "Nezhenka"

Ingredients

• Selected chicken eggs – 5 eggs;
• Ground black pepper – 1/3 tsp;
• Salt - to taste
• Potatoes – 6 medium tubers;
• Carrots – 0.5 kg;
• Burak – 3 root vegetables;
• Parsley leaves – 50 g;
• Mayonnaise – 300 g;

Preparing a salad with boiled beets

1. Boil the eggs hard for 10-15 minutes, then cool in cold water and grate.
2. Do not wash the beets, carrots and potatoes from dirt, boil until tender and after cooling, peel off the skins. Chop each root vegetable coarsely on a grater. In separate bowls, mix each ingredient with mayonnaise, and add salt and pepper to taste.
3. We lay out the dish in portions in layers using a culinary ring: the first layer is potatoes, then carrots, then eggs, and after them beetroot. We use finely chopped greens as decoration.

"Peruvian" salad

Bright and very delicious snack will become the most original dish any feast.

Products

• Carrots – 125 g;
• Burak – 150 g;
• Potatoes – 2 tubers;
• Frozen corn – 220 g;
• Leek hand – 150 g;
• Sunflower oil – 1 glass;
• Table vinegar 9% - ½ tsp.
• Dill greens - 40 g
• Extra salt - to taste;

How to make beet salad

1. Boiled vegetables: potatoes, carrots and beets should be peeled and then chopped into medium cubes.
2. Chop the leek into thin rings, finely chop the greens, and boil the corn for 20 minutes in salted water, then drain in a colander.
3. Mix all the ingredients in a common container and season the salad with a dressing of sunflower oil, vinegar and salt.

Korean beets

Ingredients

• Beetroot – ½ kg;
• Dry garlic – 1 tsp;
• Ground hot red pepper – ½ tsp;
• Ground cilantro seeds – ½ tsp;
• Refined sunflower oil – 1/3 tbsp.;
• Vinegar 9% - 4.5 tbsp;
• Rock salt - to taste.

Cooking beets in Korean

1. Grate raw peeled beets into long strips using a grater. Korean salads and mix with dry garlic, vinegar and salt.
2. Place the container with aromatic beetroot on water bath and heat slowly for half an hour so that all the flavors penetrate the vegetables.
3. After the allotted time, remove the beets from the fire and anoint with pepper and coriander.
4. Then heat the oil in an enamel bowl, but do not bring it to a boil, and pour it into the salad.

Mix everything well, set the pressure and leave for a day Korean beets in the refrigerator.

Beetroot appetizer

Ingredients

• Burak – 300 g;
• Garlic – 5 cloves;
• Refined sunflower oil – 50 ml;
• Salt – 3 g;
• Any greens – 70 g;
• Black pepper powder -1/4 tsp;

Preparing snacks

1. Peel the baked beetroot and grate it.
2. We turn the garlic into a paste using a garlic press and mix with oil, salt and pepper.
3. Season the beets with garlic butter dressing.

Sprinkle the salad with finely chopped herbs.

Beetroot salad with cheese

Ingredients

• Carrots – 250 g;
• Boiled eggs of the 1st category – 6 pcs.;
• Curd cheese – 125 g;
• Garlic cloves – 5 pcs.;
• Burak – 2 root vegetables;
• Cores walnuts– 100 g;
• Boneless prunes – 120 g
• Mayonnaise - 200 g.

1. Grate the boiled eggs on a grater with large holes, add some salt and season with mayonnaise. Divide the resulting mass into two equal parts.
2. We clean the beets and carrots boiled in their skins and also grind them using a grater and mix them separately with mayonnaise and a pinch of salt.
3. Lightly fry the nut kernels in a dry frying pan and then chop them with a knife.
4. Soak the prunes in boiling water for 10 minutes, then cut them into small pieces and mix with nut crumbs.
5. Finely chop the green onion feathers.
6. Pass the garlic through a garlic press. Grate the cheese coarsely. Mix both components and season with mayonnaise.
7. You need to lay out the salad in layers: carrots, egg, cheese and garlic layer, egg again, nuts with prunes, beetroot and sprinkle the salad on top green onions.

And a few more appetizers and salads with beets to suit your taste....

These are just a few of the recipes that include beets. But we hope that ours simple dishes made from beets will delight you with their taste and will be appreciated by your family.

Beets - very healthy vegetable. It contains vitamins A, the entire group of vitamins B, phosphorus, calcium and vitamin P, iodine, magnesium, copper, potassium, sodium, boron and zinc, folic and ascorbic acid and beta-carotene. We offer you several quick and delicious recipes salads with beets, which go perfectly with meat dishes or side dishes.

Salads occupy one of the central places on our table. Exist various recipes preparing salads. Vegetable salads are especially useful.

One of the simplest salads is beet salad. It is very tasty and can be prepared in a matter of minutes if you boil the beets in advance.

Subtleties of preparing and beautifully serving beet salad

1. pay attention to appearance beets is a determining indicator of its quality. It is better to choose an elongated variety of vegetable with a fresh tail of dark burgundy color.
2. You can use sour cream, butter or mayonnaise as a salad.
3. All beet salads will be new taste and will sparkle with new colors if you add nuts, pre-dried in a frying pan.
4. Some recipes contain eggs, meat, and cheese. It is better to use these components only in puff salads so that the natural color of the products is not disturbed. Agree, pink fillet or egg does not look aesthetically pleasing.
5. The salad can be used as a separate dish or served with meat. A glass of chilled wine - pink or red semi-sweet - goes perfectly with beet salad.
6. Any ingredients can be used as a complement to beets. The combination with prunes and dried fruits is considered especially successful. Garlic will add spiciness to the salad, and the apple will add a pleasant sourness.
7. Connoisseurs of healthy eating should take a closer look at recipes that use low-calorie dressings: yogurt, balsamic vinegar, sour cream.

Salad with beets and garlic

To prepare beet salad with garlic you will need:

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

Beet salad recipe

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

To prepare the salad you will need:

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

Recipe for beet salad with nuts and prunes

1. Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
2. Lightly chop the walnuts.
3. Combine prunes, beets, nuts and garlic, passed through a press.
4. Season with mayonnaise. Eat for your health!

Beet salad with olive oil

Continuing the theme of simple and tasty beet salads: this salad is very light, it is suitable for girls who watch their figure. In addition, the salad does not have the specific smell of flowers.

To prepare beet 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 beet salad with olive oil

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

Korean Beetroot Salad

Korean beets are a dish that many people like. This salad can be the basis for other salads.

To prepare beets in Korean you will need:

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

Korean beetroot recipe

1. Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat the oil in a frying pan and pour in the beets. Refrigerate.
3. Leave the beets under pressure for 12 hours. Bon appetit!

What are your favorite beet salads?

Beetroot is a root vegetable familiar to our country, without which the preparation of beetroot soups, salads and vinaigrettes, and various soups is indispensable. It appeared here during the existence of Kievan Rus, and came to its territory from Byzantium.

Even in ancient times, beets were studied by healthy food researchers, and they were the first to come to the conclusion that this vegetable has medicinal properties. This discovery is confirmed by modern scientists. Moreover, they were able to prove that this root vegetable is indispensable in the human diet.

The beneficial properties of beets come down to the fact that this vegetable contains a set of elements that cannot be found in any other root vegetable.

In addition, a huge number useful substances, present in beets, is not destroyed even when cooked at high temperatures.

The benefits of boiled beets for the body

This root vegetable is indicated for consumption:

• For chronic constipation;
• For various liver diseases;
• For obesity;
• For hypertension and atherosclerosis (due to the presence of magnesium in the vegetable);
• During pregnancy (the root vegetable contains folic acid, which is necessary for the formation of a healthy nervous system baby);
• For diseases when the body lacks iodine.

This root vegetable cleanses the body like no other product. Strengthening intestinal motility and control of metabolic processes is ensured by organic acids, fiber and many elements, which are abundant in the biochemical composition of the vegetable.

The human intestines are also sanitized due to the fact that the root vegetable allows you to destroy all putrefactive bacteria present in it.

Beets contain a lot of lipotropic substance called betaine. It is this substance that monitors fat metabolism in the body, prevents liver infiltration, and reduces blood pressure. At the same time, betaine works both when fresh juice is prepared from the root vegetable, and when soup is made from the vegetable. Therefore, beets are an indispensable product in the diet of people with liver problems and obesity.

Beets are an excellent diuretic. This is an excellent remedy for treating inflammatory processes. A native of Byzantium, it allows a person to overcome depression and hangover if a broth made from root vegetables and meat is used as a medicine.

Recently, many scientists have reduced their research to the fact that the root vegetable in question can slow down the development of malignant tumors.

How to properly boil beets for salad

The root crop is thoroughly washed, removing all contaminants. There is no need to clean it, even the tails can be left uncut. When preparing the root vegetable for cooking, do not damage its skin.

Otherwise, all the juice will leak out of the vegetable, which will lead to the disappearance of its rich red color and taste. If the skin is not damaged, the number of vitamins that will be preserved during cooking increases.

Beets prepared for cooking are placed exclusively in cool water and only after that they are sent to the fire. This allows you not to waste the beneficial properties of the root vegetable during the cooking process.

You need to take so much water for cooking that the vegetable is barely hidden under it. The cooking process takes place over low heat; strong boiling is unacceptable. If water boils away, add it, but it should not be hot.

When cooking root vegetables, you do not need to salt it. Otherwise it will harden, resulting in longer cooking times. To preserve the brightness of the boiled root vegetable, you need to add lemon juice or vinegar to the boiling water (a few spoons are enough).

The cooking time for beets directly depends on their type, size and age. On average, you need to navigate for 1 hour. The readiness of the root vegetable is determined by piercing it with a fork or knife.

Boiled beet salad recipes

From any vegetable as part of other products you can prepare a variety of various salads. As for beets, the imagination of preparing salads knows no bounds. It is enough to take a root vegetable, add any other vegetable to it, season it - and the salad is ready.

And if you add one more ingredient to this salad, you get another salad appetizer option.

The uniqueness of the root vegetable is that it can act as a single vegetable in a sour cream or mayonnaise salad and this will not affect unforgettable taste cooked dish.

Simple salad

For cooking yourself simple salad from boiled beets you will need the following ingredients:

• 2 small beets;
• Salt;
• 3 tbsp. spoons of sour cream or mayonnaise.

The boiled root vegetable is peeled and grated on a coarse grater. Add your choice of sour cream or mayonnaise. Stir and the dish is ready to eat.

This salad can be prepared in another variation, when the boiled root vegetable is grated not on a coarse grater, but on a fine one.

Salad with garlic

Option 1. To prepare a salad of garlic and boiled beets you need to take:

• 3 cloves of garlic;
• 2 small beets;
• Salt;
• 3 tbsp. spoons of mayonnaise.

Boiled and peeled beets are grated on a coarse grater, the garlic is passed through a press, the specified amount of mayonnaise and a little salt are added. All ingredients are mixed and the salad is ready to eat.

Option 2. The salad can be somewhat diversified if you add 100-300 grams of cheese to the above ingredients. This addition will allow you to make a more nutritious and satisfying dish.

You can also add some pickled cucumbers, which are grated on a coarse grater, to the salad of garlic and boiled beets. The result will be a very tasty dish.

Salad with carrots

Option 1. To prepare the simplest salad of carrots and boiled beets you will need:

• 1 boiled beets;
• Mayonnaise;
• 1 fresh carrot;
• Greenery;
• Salt.

Boiled beets are peeled, and pre-washed carrots are peeled. The prepared vegetables are grated on a coarse grater, salted, seasoned with mayonnaise and mixed. For decoration, use greens, which are finely chopped and sprinkled on top.

Option 2. A salad made from carrots and boiled beets with the addition of other ingredients is no less tasty. So,

• 4 raw medium-sized carrots;
• Half a glass of raisins;
• 3 boiled small beets;
• Mayonnaise;
• 1 processed cheese;
• Half a cup of shelled walnuts;
• 3 cloves of garlic;
• Salt;
• Greenery.

Peeled root vegetables and processed cheese are grated on a coarse grater.

The washed raisins should be soaked in cold water for 20 minutes, and the peeled walnuts should be chopped with a knife.

Place the ingredients on a flat plate in the following sequence: carrots, raisins, mayonnaise, processed cheese, garlic, mayonnaise, beets, walnuts, mayonnaise.

For decoration, use greens, which are finely chopped and sprinkled on top of the salad.

Before serving the salad, let it sit in the refrigerator for 30 minutes.

Diet salad

Despite the fact that dietary salads are usually prepared from raw vegetables, from boiled beets you can also prepare low-calorie and healthy dish. To do this you will need:

• 2 boiled beets;
• Salt;
• 4 tbsp. spoons of low-fat yogurt, which has no additives;
• 1 yellow onion.

Peeled beets are grated on a coarse grater, salted, mixed with onions, which are first cut into thin half rings. Add yogurt and stir.

If yogurt is not available, you can use olive oil.

and step-by-step recommendations to help you prepare this incredibly delicious oriental sweet.

Salad recipes at a quick fix from any products - just find yours.

Soup recipe with chicken meatballs- it’s delicious and even those who don’t really like it will like it.

Recipes for boiled beet salads for the winter

Beets are considered a valuable product during the cold season. And a salad prepared from this root vegetable for the winter will be a real godsend, because there is nothing better in the winter than a jar of homemade food.

It is also worth noting the fact that any canned salad Beetroot can be used not only for its intended purpose, but also as a preparation that is used for stewing or cooking soup.

Salad with bell pepper for the winter

To prepare it you will need:

• 2 kg. beets;
• 750 gr. tomato;
• 250 gr. sweet pepper;
• 250 gr. onions;
• 100 gr. garlic;
• 2 tbsp. spoons of salt;
• 100 gr. Sahara;
• 100 ml 9% vinegar.

All vegetables included in the recipe must be thoroughly washed and peeled.

Next comes the cutting: beets, peppers - into strips, tomatoes, onions - into cubes. Place the chopped vegetables in a saucepan and add the garlic passed through a press. Add salt and sugar, and after stirring, put the pan on the fire and simmer for 40 minutes.

10 minutes before the end of stewing, add vinegar.

The finished salad is placed in pre-sterilized jars and rolled up.

The indicated quantity of products is designed for 9 350 ml cans.

Salad with beans for the winter

To prepare it you will need:

• 3 kg. boiled beets;
• 0.5 kg. carrots;
• 0.5 kg. onions;
• 0.5 kg. boiled beans;
• 0.5 liters of tomato paste;
• 0.5 liters of sunflower oil;
• 100 ml 9% vinegar;
• 1 cup of sugar;
• Salt pepper.

Boiled beets and raw carrots need to be grated on a coarse grater. Onion – cut into thin half rings. Place the chopped vegetables in a saucepan, add pre-boiled beans, tomato paste, sunflower oil, pepper, sugar and salt.

Place the pan on the fire and simmer for 1 hour. Add vinegar 10 minutes before the end of stewing.

At the end of the stewing, the salad is placed in pre-sterilized jars and rolled up.

After the beets are cooked, they must be placed under running cold water. This will allow the root crop to “reach”, and the process of peeling it will be noticeably simplified.

When preparing salads or vinaigrettes, it is recommended to use not boiled beets, but baked ones, for example, in the microwave. In this case, the root vegetable is placed in a baking bag and then in the microwave. The baking process will take approximately 30 minutes, and the root vegetable will retain more vitamin C than in the boiled version.

For boiling, you need to choose root vegetables that are small in size and flattened in shape - they cook faster, and the result is tasty and beautiful.

If you don’t like the smell of beets, you can remove it by throwing a crust of bread into the pan with the root vegetable.

Peeled fresh root vegetables cannot be exposed to air, as this destroys vitamin C.

Eat right!

Salads with boiled beets are a delicious and nutritious snack for any menu. Such salads can complement fish or meat dish, will help brighten up your diet or diversify your holiday menu. The dish is extremely easy to prepare, quick and very simple.

For such a salad, you should stock up on beets, which you need to pre-boil.

It is best to boil the vegetable in its skin, so it remains juicy and tender.

You can supplement beets with other vegetables and root vegetables, add meat, salted or smoked fish, nuts, cheese, a variety of sauces, herbs and greens.

Beet salad should be allowed to steep before serving, especially if it contains garlic. The salad is best served chilled. It can be served either in layers or as a salad pate for bruschetta, croutons or toast.

How to prepare salads with boiled beets - 15 varieties

Delicious and classic dish, which can easily become the basis for any beet salads, both warm and cold.

Ingredients:

• Salt - 0.5 tsp.
• Vegetable oil - 4 tbsp.
• Beetroot - 4 pcs.
• Sugar - 1 tsp.
• Tomato paste - 1 tbsp.
• Pepper - to taste
• Onion - 2 pcs.

Preparation:

Boil the beets until half cooked and then peel them.

Heat the oil and sauté the onion.

Coarsely grate the beets.

Place beets in a saucepan.

It is best to choose thick-walled dishes.

Add sautéed onions, salt, sugar and tomato paste to the beets. Spice up.

Simmer the dish for another half hour.

While stewing, stir the dish several times.

Serve the dish cold!

Exquisite italian salad with beets for a light snack.

Ingredients:

• Basil - 125 g
• Beetroot - 6 pcs.
• Goat cheese - 30 g
• Pine nuts - 90 g
• Garlic - 15 g
• Parmesan cheese - 65 g
• Olive oil - 300 ml.

Preparation:

Boil the beets and peel thoroughly. Cut into slices.

Grind garlic and basil in a blender.

Roast pine nuts in a dry frying pan.

Add some of the nuts to a blender along with olive oil and grated Parmesan.

Whisk the pesto and mix with the beets. Sprinkle with nuts and goat cheese cubes.

Salad "Simple"

Tasty, filling and very vitamin salad garlic for any occasion.

Ingredients:

• Garlic - 1 head
• Pickled cucumbers - 4 pcs.
• Boiled beets - 4 pcs.
• Cheese - 200 g
• Eggs - 4 pcs.
• Canned peas - 1/2 can
• Mayonnaise

Preparation:

Coarsely grate the cheese and combine with a clove of garlic and mayonnaise.

Coarsely grate the beets and combine with mayonnaise and two cloves of garlic.

Grate the cucumbers and squeeze out the liquid thoroughly.

Grate the eggs and combine with mayonnaise.

Mix peas with three cloves of garlic.

Place a layer of beets and cover with peas.

Place a layer of eggs on top.

Pour in the cucumbers and spread with the next layer.

Place a layer of cheese on top.

Decorate the salad.

An ideal dish for a light, simple, quick and very vitamin snack.

Ingredients:

• Ground black pepper
• Beetroot - 2 pcs.
• Dry mustard ¼ tsp.
• Goat cheese - 100 g
• Olive oil - ¼ cup
• Walnuts - 65 g
• Salt - to taste
• Lemon - ½ pc.
• Arugula - 280 g
• Sugar ¾ tsp.

Preparation:

Boil the beets and cool. Peel the vegetable and chop into thin slices.

Combine all the ingredients of the sauce - butter, mustard, black pepper, sugar, nuts, lemon juice and salt.

Crumble goat cheese.

Place arugula and cover with beet slices.

Place a layer of cheese on top. Pour the prepared nut-lemon dressing over the dish.

A spicy and delicious Asian-style salad made from boiled beets and onions.

Ingredients:

• Beetroot - 800 g
• Spices - to taste
• Onions - 350 g
• Sugar - 2 dl.
• Soy sauce- 5 d.l.
• Table vinegar - 2 dl.
• Vegetable oil - 80 ml.

Preparation:

Boil the beets and peel.

Grate the cooled vegetable on a special grater for Korean carrots.

Sprinkle the beets with sugar and leave for a couple of minutes.

Meanwhile, finely chop the onion.

Add the onions in the sauce to the beets.

Season the salad with vinegar, salt and pepper.

Leave the dish to sit.

A very nutritious protein salad with lentils and beets will perfectly complement a dietary dinner.

Ingredients:

• Beetroot - 2 pcs.
• Honey 1 tbsp.
• Tomatoes - 2 pcs.
• Green-brown lentils - 150 g
• Apple vinegar- 1 tbsp.
• Olive oil - 5 tbsp.
• Feta cheese - 100 g
• Curry 1 tbsp.
• Sugar 1 tbsp.
• Ground red pepper
• Red onion - 2 pcs.
• Salt - to taste

Preparation:

Boil the beets and peel thoroughly. Chop into pieces.

Crumble the feta into pieces.

Boil the lentils, then season with curry and honey.

Sauté the onion with pepper, tomatoes and sugar.

Combine all ingredients, pour in oil and vinegar. Leave the dish to sit and then serve.

Diet salad "Fat burner"

An effective salad for weight loss and proper nutrition.

Ingredients:

• Boiled beets - 1 pc.
• Black pepper
• Boiled eggs - 3 pcs.
• Kefir - 3-4 tbsp.
• Salt - to taste
• Onion - 1 pc.

Preparation:

Coarsely grate the beets.

Chop the eggs and onion into small cubes.

Combine all ingredients and season with kefir or yogurt without any additives.

Season with salt and pepper.

Delicious and very gourmet salad with raisins for the holiday table.

Ingredients:

• Raisins - 95 g
• Beetroot - 2 pcs.
• Parsley - to taste
• Apple - 1 pc.
• Mayonnaise
• Walnuts - 5 pcs.

Preparation:

Boil the beets and chop into cubes.

Steam the raisins using boiling water.

Chop the peeled apple and parsley.

Combine ingredients with crushed nuts and mayonnaise.

Gentle, with spicy note garlic and nuts - an ideal salad for a holiday or dinner.

Ingredients:

• Boiled beets - 3 pcs.
• Walnuts - 50 g
• Vegetable oil to taste
• Garlic - 2-3 cloves

Preparation:

Boil the beets until fully cooked. Peel the cooled vegetable and grate it, preferably coarsely.

Chop the nuts using a mortar or knife.

Pass the garlic through a special press.

Season the salad with oil by mixing all the ingredients.

Garnish with herbs - onions, parsley or basil.

Festive salad with delicate taste Perfectly complements dishes and fish.

Ingredients:

• Balsamic vinegar
• Beetroot - 2 pcs.
• Large sea ​​salt
• Arugula - 1 bunch
• Olive oil - 3 tbsp.
• Grated parmesan cheese
• Pine nuts
• Ground black pepper

Preparation:

Chop the boiled beets and combine with vinegar and salt.

Grate the cheese and fry the nuts in a frying pan, be sure to dry them.

Combine all salad ingredients.

Hearty men's salad "General"

A very nutritious and tasty salad for dinner or holiday menu. Ideal for a filling, high-protein snack.

Ingredients:

• Garlic - 2 cloves
• Meat - 200 g
• Beets - 2 pcs.
• Egg - 4 pcs.
• Mayonnaise - to taste
• Cheese - 100 g
• Carrots - 2 pcs.

Preparation:

Boil carrots and beets until fully cooked.

Peel the cooled root vegetables and grate coarsely.

Boil hard-boiled eggs.

Peel cold eggs and grate.

Grate the cheese using a grater.

Boil the meat until fully cooked with spices and salt.

Ideally, you should use chicken or turkey breast.

Chop the meat into small pieces.

Chop the garlic.

Season all the ingredients with mayonnaise, laying out the salad in layers: chopped meat, cheese, eggs, grated carrots, grated beets.

Garnish the dish and steep thoroughly for a fuller taste.

A very vitamin and nutritious salad for true gourmets.

Ingredients:

• Beetroot - 250 g
• Almond
• Couscous - 40 g
• Shallot - 1 pc.
• Lemon juice - 1 tbsp.
• Ground black pepper
• Olive oil - 2 tbsp.
• Dijon mustard - ½ tsp.
• Salt - to taste

Preparation:

Boil beets and couscous with spices.

Chop the boiled beets into slices.

Season the salad with lemon juice, mustard and oil and sprinkle with almond crumbs.

An unusual and very tasty dish with a languid aftertaste of smoked prunes is perfect for meat or fish appetizers.

Ingredients:

• Parsley
• Beets - 4 pcs.
• Coriander
• Prunes - 80 gr
• Mayonnaise - 2 tbsp
• Walnuts - 80 gr
• Garlic - 2 cloves

Beets are beloved by us and many other peoples, a juicy and red root vegetable. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beet salad has remained a convenient, inexpensive and tasty dish for many years, both for holidays in the form of... simple days. You can add to the beets meat ingredients, and other vegetables, garlic for flavor, beans and peas, potatoes. Lots of great ideas for delicious salads with beets. And everyone can be as useful as they are tasty.

After all, beets contain many vitamins, minerals and nutrients. Those who often eat beets in any form will get sick less and cope with viruses easier. Beetroot cleanses the body of toxins and heals the digestive system. The list could go on 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 it alone without other products. Let's use our imagination and prepare a delicious boiled beet salad using the following recipes.

Boiled beet salad with garlic, prunes and walnuts

A very simple but surprisingly tasty beet salad. Combinations with garlic are always beneficial for beets. It’s delicious and hard to argue with, and notes of sweet prunes and the bitterness of walnuts only complement the bouquet. This salad is prepared quite quickly; the only thing you need to do in advance is to cook the beets. But since we are planning salads made from boiled beets, 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 the prunes in warm water to soften them. After this, cut it into small pieces, but not too small so that it is not lost in taste.

3. Grind the walnuts in a blender into small pieces. You can do it 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. You can crush it in parts in a mortar. The main thing is not to turn the nuts into powder; it’s delicious when you get the pieces.

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

5. Mix all ingredients in a bowl. Now, if desired, you can put the salad in a beautiful bowl or shape it using a ring. Decorate the salad with drops of mayonnaise, pieces of nuts or herbs. It will turn out both beautiful and tasty.

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

Beet 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 it and implementing it in daily menu, like a vitamin and satisfying salad. In the 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 g,
• salt and pepper to taste.

Preparation:

A salad is prepared from boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

The onion must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate it on a fine grater. Place it on the beets. Place the still warm fried onion on top and leave it like that for a few minutes.

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

A delicious and simple salad with beets is ready.

Beetroot, bean and pickled cucumber salad

The combination of beets and pickles may remind some of a 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 simpler and buy it at the store. canned beans. Pickled cucumbers 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 beans. You can rinse it a little with drinking water so that it gets rid of the remaining thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. It is best to cut the beets into cubes too. Although you can grate it if you wish, it’s up to your taste.

4. Add 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 it will still be just as tasty.

Sprinkle the finished salad with fresh green onions. Serve for a holiday or everyday dinner. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to look at delicious beet salads. The basis, as already indicated, is boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out very tender with a creamy flavor. It can be easily placed for guests festive table.

You will need:

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

Preparation:

This salad, like many other beet salads, can be prepared in literally minutes. The only preparatory steps are boiling the beets until tender and hard-boiled eggs.

Next, peel the beets and grate them on a coarse grater. Grate the cheese on a coarse grater as well. To make it easier to rub and prevent it from crumbling, you can put it in 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 beet salad, garnished with slices of boiled egg and herbs.

If you didn’t know, then I’ll tell you that you can mix boiled beets with raw carrots and cabbage is not only possible, but also necessary. The result is a light, vitamin-packed spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.

You will need:

• boiled beets - 2-3 pcs.
• cabbage - 300 gr,
• carrots - 3-4 pcs,
• onion - 1 piece,
• garlic - 1-2 cloves,
• vegetable oil for dressing,
• salt to taste.

Preparation:

Of all the vegetables used in this salad, only beets need to be boiled. Cool it and peel it. After this, cut all the vegetables into approximately equal pieces.

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

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

Before mixing all the ingredients, place the beets in a bowl and season it vegetable oil, stir. The oil will cover the beets with a thin film and prevent it from coloring all other vegetables. The salad will turn out beautiful and contrasting.

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

Bon appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad is a great addition to any holiday table. Especially if it is presented in a winning manner. Layered salads We are rightfully considered festive for their elegant appearance. The alternation of multi-colored products looks very beautiful. Beets and carrots are bright in color on their own; add other layers, such as boiled eggs or cheese, and the salad will sparkle with color.

Delicious salad with boiled beets, cheese and walnuts

A beet salad doesn't necessarily have a lot of ingredients. Just 2-3 of the most delicious and simple ones are enough cooking masterpiece ready. The thing is that the beets themselves are tasty and only need to be supplemented. Cheese does this very well. This salad with cheese and nuts is wonderful both for holidays and on weekdays.

You will need:

• beets - 3 large,
• hard cheese - 80-100 g,
• walnuts - 50 g,
• garlic - 2 cloves,
• mayonnaise for dressing,
• salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Grate your favorite type of hard cheese on a fine grater. Leave just a little to garnish the top of the salad.

3. Grind the nuts with a knife or in a blender. But don't grind them into dust, leave pieces that you can taste.

4. Mix all ingredients in a salad bowl. Squeeze the garlic in there. Add salt to taste and season with mayonnaise.

5. To give the salad a nice shape, you can place it in a small round bowl, then cover it with a flat dish and turn it over. The salad will remain on the plate in a rounded mound.

6. Make a beautiful cap from the salad on top grated cheese, and place walnuts in a circle.

A delicious beet salad is ready. Call everyone to the table!

Light beetroot and feta salad

If you are on a diet, Lent, or just love low-calorie and healthy food, beets are your best friend. In addition to taste, it has many beneficial properties. Which is not surprising, and beets taste great with feta cheese.

You will need:

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

Add salt to your taste. But a healthy salad doesn’t need to be salted. Serve to the table. Easy diet salad beets are ready.

Salad with chicken, cheese and beets - video recipe

Another delicious one holiday salad from beets, and this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully layered and elegantly decorated. It’s not a shame to put this salad on the table even on major holidays. 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 a boiled beet salad. But nevertheless, not the last. No matter how original it may sound, the salad tastes very interesting. Quite sweetish, but pleasant. My advice for this recipe is not to use too juicy pears. A popular conference would be fine.

You will need:

• beets - 2-3 pieces,
• pear - 1 piece,
• Adyghe cheese - 100 gr,
• garlic - 1-2 cloves,
• sour cream - 3-4 spoons,
• 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 carrot grater, then grate the pear on the same one. If it’s an ordinary pear, then it’s better to cut the pear. A regular pear grater releases too much juice. Don't forget to peel the skin of the pear.

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

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

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

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

Delicious and light salad from boiled beets with pear is ready. Bon appetit!