Simple and tasty beet salads are very popular.
Firstly, beets are perfectly combined with almost any product, which makes it easy to prepare beet salads simple and tasty.
Secondly, beets have properties that favorably affect our body, so these salads are also useful.
Beet salads simple and tasty - the basic principles of preparation
The only drawback of cooking beet salads is the long boiling time of this vegetable. But the result is worth it, having suffered an hour, to prepare a beet salad simple and tasty.
Beets are not only boiled, they can be baked in the oven. To do this, they wash the vegetable, dry it, wrap it in foil, making several punctures for the release of steam. Prepared beets are spread on a baking sheet, sprinkled with salt, and sent to preheated to 200 C for forty minutes.
It is believed that in the process of heat treatment the beets lose a lot of useful substances and vitamins, so nutritionists recommend preparing simple and tasty beet salads from raw vegetables. The vegetables are washed, peeled, chopped, after which it is recommended to sprinkle with lime or lemon juice.
The most popular beetroot salad is cooked with garlic. Beets are boiled, peeled, chopped and seasoned with vinegar, vegetable oil, garlic and chopped nuts. Lovers of spicy can season the salad with red pepper.
As a salad dressing for simple and tasty beets, vegetable oil, mayonnaise, natural yogurt or sour cream are used.
Not only fresh salads are prepared from beets, but they are also harvested for the winter. We have collected for you interesting recipes for beet salads simple and tasty.
Recipe 1. Beetroot salad simple and delicious "Brush"
Ingredients
100 g of beets;
10 ml of olive or linseed oil;
an Apple;
25 g sesame;
100 g of white cabbage;
100 g of root celery;
100 g of carrots.
Cooking method
1. Peel the carrots, celery root and beets. Chop cabbage into thin segments. Put it in a deep cup.
2. Grind beets with a large segment of the grater.
3. Celery root and carrots also rub coarsely.
4. Cut the apple in half and cut the core. Grind it like the rest of the vegetables.
5. Put all prepared ingredients to the cabbage. Add sesame seeds and pour in vegetable oil. Mix everything thoroughly and put in a salad bowl. Serve the salad as a complement to the main course.
Recipe 2. Beetroot salad with herring and lemon honey dressing
Ingredients
75 ml of olive oil;
spice;
half a lemon;
three beets;
5 g of honey;
250 g herring fillet;
25 g of grain mustard;
half onion;
half an apple.
Cooking method
1. Wash the beets with a brush and boil until soft. Cool and peel the finished vegetable. Cut the beets into thin strips.
2. Peel the apple, cut the core and cut it with the same straws as beets.
3. Cut herring into thin slices.
4. Peel the onion, rinse and chop it with thin half rings.
5. Pour olive oil into a jar with a tight-fitting lid, squeeze the juice of half a lemon, add honey and mustard. Close the lid and shake vigorously.
6. Put vegetables and herring in a deep bowl, add dressing and mix. Put the salad in the refrigerator and let it brew for a couple of hours.
Recipe 3. Beetroot salad with honey and brandy sauce
Ingredients
three beets;
a handful of pine nuts;
a glass of orange fresh;
zest from one orange;
large orange;
50 ml of brandy;
50 g of buckwheat honey.
Cooking method
1. Beetroot, wipe, wrap in foil and make a few punctures for the release of steam. We spread it on a baking sheet and send it to the oven preheated to 200 C for an hour. The baking time depends on the size of the vegetable. We take out of the oven, unfold the foil and cool.
2. Remove the skin from the cooled beets and cut into thin slices, three millimeters thick.
3. Pour a glass of freshly squeezed orange juice into a saucepan. Wash my orange, wipe and remove the zest from it with a sharp knife or fine grater. Add half the zest to the juice, mix and put the stewpan on the fire. Bring to a boil. At this stage, add buckwheat honey and cognac. We twist the fire to a minimum and boil the mixture, constantly stirring twice. Now add the remaining zest, mix and turn off the heat.
4. Put the beetroot slices in a bowl and fill it with hot sauce. Leave until completely cooled.
5. We clean the orange. Remove all films, leaving only the flesh. Cut into pieces.
6. Before serving, mix the beets with slices of orange and sprinkle the salad with pine nuts dried in a pan.
Recipe 4. Beetroot and Pear Salad
Ingredients
25 g pine nuts;
two beets;
mint;
large pear;
freshly ground black pepper;
75 ml of refined vegetable oil;
salt;
lemon;
5 g of honey.
Cooking method
1. Beets are thoroughly washed with a brush, peeled and cut into thin long strips. Put in a cup, pour refined oil and mix.
2. Pear peel, cut in half and remove the seed box. Shred the fruit with a thin straw and sprinkle with lemon juice, squeezing it out of half a lemon.
3. In a deep bowl we mix sunflower oil with the juice of half a lemon and honey. Mix thoroughly.
4. Spread the pear to the beets, salt, season with freshly ground black pepper and pour over the dressing. Mix. We serve the salad, sprinkled with pine nuts and garnished with mint leaves.
Recipe 5. Beetroot and Tuna Salad
Ingredients
lemon;
large beets;
green onions;
an Apple;
fresh cucumber;
a can of tuna in its own juice;
50 ml olive oil.
Cooking method
1. Rinse beets thoroughly under a tap, put in a saucepan, add water and put on fire. Cook the beets until soft. Then cool the vegetable, remove the thin peel from it and cut into cubes. Put in a bowl and pour over olive oil.
2. Peel the apple, cut in half and crumble in the same cubes as beets. Sprinkle it with the juice of half a lemon, and send to the beets.
3. Open a can of tuna, put the contents on a plate and knead with a fork. Put fish to other ingredients.
4. Wash the cucumber, cut into cubes. Rinse green onions and finely chop. Add everything to a bowl with salad, mix and serve as a snack.
Recipe 6. Salad of beets, almonds and quinces
Ingredients
dill greens;
beet;
salt;
half quince;
a small handful of light raisins;
100 g carrots;
50 g mayonnaise;
clove of garlic;
almonds - ten pcs.
Cooking method
1. Carefully wash the carrots and beets with a brush and boil until soft. Cool the vegetables and peel them off. Peel the quinces and remove the seeds. Grind the boiled vegetables and quince on a grater for salads in Korean.
2. Wash the raisins, fill them with hot water and leave for ten minutes. Then drain, dry and cut each raisin in half. Peel the garlic and squeeze through a garlic squeezer. Fry the almonds in a dry pan and grind in a blender.
3. Put vegetables and quinces in a bowl, add raisins, garlic and chopped almonds. Season with mayonnaise and lightly salt. Stir and put in a beautiful salad bowl.
Recipe 7. Beetroot Salad with Pineapple
Ingredients
25 g of walnuts;
large beets;
salt;
carrot;
100 g canned pineapple.
Sauce
clove of garlic;
50 ml of refined sunflower oil;
25 ml of wine vinegar with madeira.
Cooking method
1. Wash the beets and carrots thoroughly. Boil the vegetables until soft, cool and chop in small cubes.
2. Open a jar of pineapples and chop them the same way as vegetables. Put everything in a bowl, salt and mix.
3. Combine the refined oil with vinegar and garlic passed through a press. Beat everything well with a fork.
4. Dress vegetables with pineapple sauce, mix, put in a salad bowl and sprinkle with chopped walnuts on top.
Recipe 8. Beetroot salad "Improvisation"
Ingredients
two beets;
ground black pepper;
three pickles;
80 ml of unrefined sunflower oil;
a can of canned tuna;
10 g of sweet Bavarian mustard;
three quarters of a can of canned corn;
30 ml apple cider vinegar;
half a bunch of chives.
Cooking method
1. Carefully wash the beets, dry and wrap in foil. We make several punctures for the release of steam. Put the beets on a baking sheet and put in the oven. Bake the vegetable in the oven at 200 C for an hour. Then the beets are cooled, cleaned and cut into cubes.
2. Rinse the green onions and finely chop. We chop pickles just like beets.
3. Open a jar of corn, drain the syrup, putting the contents into a sieve.
4. Canned tuna spread on a plate and knead with a fork.
5. Combine all the ingredients in a suitable bowl.
6. In a separate bowl, combine apple cider vinegar with sunflower oil and mustard. Dress the salad with the resulting sauce, pepper and mix. We shift to a beautiful salad bowl and serve.
Recipe 9. Beetroot Salad with Seaweed
Ingredients
150 g of beets;
finished seaweed.
Gas station
25 ml of olive oil;
25 ml of soy sauce;
black pepper;
3 g grated ginger;
5 g of balsamic cream;
5 g of honey;
25 g Dijon mustard.
Cooking method
1. We clean the ginger root and three on the smallest grater. In a deep bowl we combine soy sauce with honey, ginger, vegetable oil, balsamic cream and mustard. Pepper and mix everything thoroughly.
2. Beets are thoroughly washed and boiled until soft. Cool the finished vegetable, remove from it a thin peel and large three.
3. In a deep bowl, mix the beets with seaweed, add dressing, mix and leave for ten minutes.
Recipe 10. Beetroot salad with apples and cottage cheese
Ingredients
one boiled beet;
10 g of sugar;
a glass of granular cottage cheese;
50 g mayonnaise;
two apples;
50 ml of lemon juice;
a third of a glass of walnuts;
third of a glass of pitted prunes.
Cooking method
1. Grind boiled beets in cubes or whetstones.
2. Peel the apples, remove the seed boxes and crumble into cubes.
3. Cut prunes into slices. Mash the nuts with a rolling pin.
4. Put the mayonnaise in a bowl, add sugar and lemon juice. Stir until sugar is completely dissolved.
5. Form a salad in layers. Put the beets with the first layer and pour the sauce. Then comes a layer of prunes. Put apples on top of it. Pour over the sauce. Put the cottage cheese on the apple layer. Pour over the sauce. Sprinkle with nuts and decorate with prunes.
Beet salads simple and tasty - tips and tricks
If you want the rest of the salad ingredients not to turn red after mixing, pour the beets with vegetable oil and leave for a while.
To make the salad taste richer, soak it in the refrigerator for at least half an hour.
Use salted or salted fish for salad.
Remove the beets from boiling water and place them under a stream of cold water. So it will be easier to clean.
Bon appetit to all!
