Beet salad

Beetroot salad is a regular dish on our everyday and holiday menus. Beets can be boiled, baked or raw. The bright color of the vegetable, good taste, excellent combination of beets with many vegetables and various dressings have made the salad one of the most popular. The taste of beet salad is largely determined by one nuance - the choice of a good root vegetable.

Delicious salad of boiled beets with cheese and garlic

Boiled beet salad with cheese and garlic is the fastest appetizer to prepare, and it’s also healthy and low in calories. Cheese gives the salad tenderness and festive notes. The simplicity of preparing a salad does not mean the taste is banal. This dish complements both everyday and any holiday table. Traditionally, the salad is dressed with mayonnaise, but homemade mayonnaise is better.

1. 
   How to make a simple and tasty beet salad? The vegetable is washed well and boiled until tender and for 1 hour. Then the root vegetables are cooled and peeled. All ingredients are prepared according to the recipe and the number of servings you need.
2. 
   Any hard cheese is crushed on a coarse grater.
3. 
   Boiled beets are ground on the same grater. It is advisable to wear gloves when working with beets so that the skin of your hands does not become stained.
4. 
   A clove of garlic is peeled and finely chopped with a knife.
5. 
   The chopped ingredients are transferred from the salad bowl. Mayonnaise is added to them and salt is added to taste. The salad is mixed and tasted.
6. 
   Then the salad prepared from beets with cheese and garlic is put in the refrigerator for half an hour and then decorated with chopped walnuts and served. Bon appetit!

Beet salad with walnuts and prunes

Beetroot is a healthy and tasty vegetable, but salads based on it are rarely on our table, because this root vegetable needs to be cooked for a long time. This recipe offers a version of beetroot salad with walnuts and prunes, which has already become a classic. For the salad, it is important to choose good sweet beets, because they determine the main taste of the salad.

Cooking time: 2 hours 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Medium beets – 3 pcs.
• Peeled walnuts – 150 gr.
• Large prunes – 7 pcs.
• Garlic – 1 clove.
• Mayonnaise - to taste.
• Salt - to taste.
• Sugar - to taste.

Cooking process:

Step 1. The beets chosen for the salad are washed well with cold water and boiled for 1–1.5 hours until tender.

Step 2. Then the beets are cooled and peeled.

Step 3.Prepared root vegetables are crushed onto a coarse grater.

Step 4. If desired, they can be cut into thin strips or chopped using kitchen gadgets.

Step 5. Peeled walnuts are lightly fried in a dry frying pan and then finely chopped with a knife.

Step 6. The prunes are washed well and the seeds, if any, are removed. Excess moisture is removed with a napkin. Prunes are cut into thin strips.

Step 7. The garlic is peeled, crushed with the back of a knife and finely chopped.

Step 8. Place chopped beets and garlic into a deep salad bowl.

Step 9. Then add chopped nuts.

Step 10. Lastly, sliced ​​prunes are added.

Step 11. To personal taste, sprinkle the salad with salt and sugar and mix gently. It can be served without any dressing.

Step 12. Then the salad is laid out in portioned salad bowls, decorated with any cheese and herbs and mayonnaise is served separately.

Step 13. This salad can also be prepared with baked beets, it will be tastier, but a lot of time is spent on baking. Bon appetit!

Simple raw beet and carrot salad

Salads based on beets and carrots, both healthy and tasty, are regulars on our table, and not only on an everyday basis. Raw carrots in a salad are acceptable for many, but raw beets are treated with skepticism. But this salad needs to be prepared and tried, because beets help meat and fatty dishes to be well absorbed in the body. The salad is dressed with vegetable oil, and to prevent the beets from coloring other vegetables, they must be mixed with oil separately.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Beets – 300 gr.
• Carrots – 300 gr.
• Vegetable oil – 4 tbsp.
• Apple vinegar – 2 tbsp.
• Garlic – 3 cloves.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. According to the recipe, immediately prepare all the ingredients for the salad in the required quantities.

Step 2. Rinse the carrots well with cold water, peel them and chop them on a Korean grater to make beautiful sticks. Transfer the carrots to a salad bowl.

Step 3. For richer flavor, choose dark beets for the salad. Like the carrots, wash it, peel it, chop it on a Korean grater and add it to the carrots.

Step 4. Chop the peeled garlic cloves with a knife or pass through a garlic press. Wash the dill, remove excess moisture with a napkin and finely chop. Add these ingredients to the chopped vegetables.

Step 5. Then pour apple cider vinegar or table vinegar over the salad, only in a smaller volume. Season the salad with any vegetable oil.

Step 6. Sprinkle the salad with salt and black pepper to your personal taste, mix well and taste. You can add other ingredients to the salad: walnuts or raisins, whichever you like best.

Step 7. Then arrange the salad into portioned salad bowls and decorate with dill sprigs.

Step 8. Serve the prepared salad of raw carrots and beets immediately to the table, but it is better in the first half of the day, and not for dinner. Bon appetit!

Beetroot and pickled cucumber salad

Beets in any form - boiled, baked, pickled or raw - are a good basis for any type of salad. In this recipe we prepare a salad of boiled beets with pickled and pickled cucumbers, and it is better to take pickled cucumbers in barrels. This salad is often complemented with other vegetables, fruits and nuts, and in this recipe we will add a boiled egg and garlic.Cut the ingredients into cubes and season the salad with mayonnaise. Boil the beets and eggs in advance.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Beets – 2 pcs.
• Eggs – 2-3 pcs.
• Pickled cucumber – 1 pc.
• Pickled cucumber – 1 pc.
• Garlic – 2 cloves.
• Mayonnaise - to taste.

Cooking process:

Step 1. Boil the beets or bake them in the oven, whichever will be tastier. Boil hard-boiled eggs and cool. Immediately prepare all the ingredients according to the recipe and the number of servings you need.

Step 2. Peel the boiled beets and cut them into small equal cubes.

Step 3. Transfer this cutting into a salad bowl. Add a couple of tablespoons of mayonnaise and chopped garlic cloves to the beets. Then mix these ingredients.

Step 4. Salted and pickled, but you can also cut the pickled cucumber into the same cubes as the beets.

Step 5. Peel the eggs and also cut them into cubes. Transfer the sliced ​​cucumbers and eggs to the beets.

Step 6. Then carefully mix the prepared beet salad with pickled cucumber, taste it, give it 30 minutes to infuse and serve. Bon appetit!

Delicious beet salad with fried onions

Onions are an indispensable ingredient in dishes in almost all cuisines of the world, but they are rarely used fried. It is fried onions that give dishes, and salad is no exception, a unique taste and aroma. In this recipe we prepare beetroot salad with fried onions. Stew the beets and fry the onions with soy sauce. The salad can be served either cold or warm.

Cooking time: 1 hour 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Beets – 2 pcs.
• Onion – 2 pcs.
• Vegetable oil (preferably olive) – 100 ml.
• Table vinegar – 20 gr.
• Soy sauce – 50 gr.
• Sugar – 30 gr.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. The beets are washed, peeled and chopped on a Korean grater. Then it is sprinkled with sugar and left for 20-30 minutes to give juice.

Step 2. The onions are peeled and cut into small cubes.

Step 3. The beets along with the juice are transferred to a frying pan and simmered for half an hour over low heat and covered with a lid, stirring occasionally.

Step 4. In another frying pan, fry the onion slices until golden brown. Soy sauce is added to it, and the onion is stewed in the sauce for 3 minutes.

Step 5. Stewed beets and fried onions are transferred to a salad bowl. Vinegar is poured into them, salt and any spices are added to personal taste. The salad is carefully mixed and left for 30 minutes to infuse.

Step 6. The finished beet salad with fried onions is served to the table and can be eaten either cold or warm. Bon appetit!

Boiled beet salad with egg and cheese

Beetroot salad with egg and cheese can be your main dish for a snack or a holiday appetizer. It has few calories, but the dish is filling. Boil the beets and eggs for the salad in advance. We take hard cheese and any type, as its taste adds an interesting accent to the salad. For freshness, add green onions and season with mayonnaise, but you can also season with sour cream and mustard, which will also be delicious.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Beets – 300 gr.
• Egg – 2 pcs.
• Hard cheese – 50 gr.
• Garlic – 2 cloves.
• Green onion – 50 gr.
• Mayonnaise – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.According to the recipe and the number of servings you need, prepare all the ingredients at once. Boil beets and eggs in advance.

Step 2. Peel hard-boiled eggs, cut into small cubes and place in a salad bowl.

Step 3. Wash the green onion feathers, dry with a napkin, cut into thin rings and add to the eggs.

Step 4. Grind a piece of the selected hard cheese on a coarse grater or cut into small pieces so that its taste is not lost in the finished salad.

Step 5. Peel the boiled beets and cut into cubes the same size as the eggs. Place them in a salad bowl with the rest of the cuttings.

Step 6. Using a garlic press, add peeled garlic cloves to the salad.

Step 7. Then sprinkle the salad with salt and black pepper and add mayonnaise, just so that the salad does not turn out liquid, which depends on the consistency of the mayonnaise.

Step 8. Gently mix all ingredients with a spoon and take a sample.

Step 9. Cool the prepared beet salad with egg and cheese in the refrigerator. Before serving, arrange the salad in portions using a cooking ring and decorate with herbs. Bon appetit!

Quick salad of beets, apples and carrots

From three simple and affordable ingredients - beets, carrots and apples - you can prepare a wonderful salad throughout the year. It belongs to the category of vitamin salads and complements meat, cereal and potato dishes well. The beets for the salad are boiled in advance, the carrots are taken raw, and juicy, firm apples are selected. In this recipe, we season the salad with yogurt and add walnuts.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled beets – 1 pc.
• Carrots – 1 pc.
• Apple – 1 pc.
• Walnuts – 3 pcs.
• Yogurt – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Pre-boiled beets are peeled and chopped on a coarse grater.

Step 2. The apple is washed, freed from the seed pod, peel and, like beets, chopped on a coarse grater.

Step 3. The washed and peeled carrots are grated on a coarse grater and placed in a salad bowl.

Step 4. Add grated beets and apple to it. Then the salad is sprinkled with salt according to personal taste and seasoned with two spoons of natural yogurt. All ingredients are mixed and a sample is taken.

Step 5. The prepared salad of beets, carrots and apples is transferred to a portioned salad bowl, sprinkled with chopped walnuts and served for lunch. Bon appetit!

Beetroot, herring and green pea salad

A salad of boiled beets, salted herring, canned green peas is not a salad, but a sliced ​​appetizer, which is a little similar to “Herring under a fur coat” and vinaigrette, but is distinguished by its original taste and bright, appetizing appearance. This salad is perfect for any potato dishes with a neutral taste and will be in demand on any table.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Boiled beets – 3 pcs.
• Salted herring – 1 pc.
• Canned peas – 100 gr.
• Onion – 1 pc.
• Vegetable oil – 30 gr.
• Vinegar 9% – 1 tsp.

Cooking process:

Step 1. Immediately prepare all the ingredients for the salad according to the recipe. Pre-boiled beets and onions are peeled.

Step 2. The skin, head with entrails and tail are removed from the herring. The fillet is then carefully separated from the backbone and small bones.

Step 3.The prepared fillet is cut into small longitudinal pieces, poured with vinegar, mixed and left for 30 minutes to marinate.

Step 4. The peeled onion is cut into thin feathers. Hot onions are scalded with boiling water to remove excess bitterness.

Step 5. The pickled herring is placed in a salad bowl and onion slices are placed on top of it.

Step 6. The beets are cut into small cubes and placed on top of the onions.

Step 7. Lastly, canned peas are added to the salad and vegetable oil is poured. A salad of beets, herring and green peas is carefully mixed, placed on portioned salad bowls, decorated with herbs or a boiled egg and served immediately. Bon appetit!

Step-by-step recipe for beet and canned bean salad

Beetroot and bean salad is a banal dish, but hearty and healthy. You can diversify its taste by changing the dressing and adding other ingredients and herbs. In this recipe, we’ll change the cooking process a little: simmer raw beets with onions in a frying pan and add the salad along with beans, pickled cucumber and croutons. This salad will be a complete independent dish or a side dish for meat.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Medium beets – 1 pc.
• Canned beans – 1 can (250 g).
• Large onion – 1 pc.
• Pickled cucumber – 3 pcs.
• Vegetable oil - for frying.
• Crackers with any flavor - 1 pack.

Cooking process:

Step 1. Wash the beets, peel them and chop them on a Korean grater. Peel the onion and cut into thin quarter rings. Then fry these vegetables until tender in heated vegetable oil. Cool them and transfer them to a salad bowl.

Step 2.Cut small pickled cucumbers into small cubes and add to the beets.

Step 3. Open a can of canned beans, drain the marinade, and place the beans in a salad bowl with the rest of the ingredients.

Step 4. Then mix everything with a spoon, take a sample and add what is not enough to your taste. Sprinkle the prepared beet and bean salad with croutons of any flavor and serve immediately. Bon appetit!

How to make beet salad with feta cheese?

There are many salads made from juicy sweet beets and bright, salty Feta cheese and they differ in different dressings, which largely determines the taste of the dish. In this recipe, season the salad with orange sauce and add green lettuce leaves for a beautiful presentation. Boil the beets for the salad in advance or bake them in foil.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Beets – 2 pcs.
• Feta cheese – 50 gr.
• Orange – 1 pc.
• Lettuce leaves – 100 gr.
• Olive oil – 1 tbsp.
• Garlic – 1 clove.
• Salt – 5 gr.
• Pepper mixture – 5 gr.

Cooking process:

Step 1. First of all, prepare all the ingredients for the salad according to the recipe. Take a sour orange. If possible, take Greek Feta cheese, which contains less oil than other types.

Step 2. Squeeze the juice out of the orange using any method to obtain at least 80 ml. Pour the juice into a small saucepan, add a spoonful of olive oil, a chopped clove of garlic and a mixture of peppers.

Step 3. Simmer this mixture over low heat until half the volume has evaporated and the consistency is thick. Then cool this sauce.

Step 4. Cut the boiled or baked beets into thin shaped pieces.Tear the washed and dried lettuce leaves with your hands and place them on portioned salad bowls. Place the sliced ​​beets on top of them.

Step 5. Cut the Feta cheese into equal large cubes and place evenly on top of the beets.

Step 6. Then pour the cooled orange sauce over the beetroot and feta salad, and serve the dish immediately. Bon appetit!