Raw beet salad

Raw beet salad is a dish that will destroy stereotypes about the inedibility of this vegetable in its fresh form. The treat will be an excellent vitamin variety among other dishes in the home diet, and appropriate accompaniment will emphasize the advantages of the basic component and brighten up the shortcomings. This salad is always welcome, especially by those who are trying to take care of their health and figure.

Raw beet and carrot salad

A salad made from raw beets and carrots is in demand for those who are fasting, and for adherents of PP, and for fasting days, for anyone who is on a diet or losing weight. After all, raw beets have a glycemic index that is half that of boiled beets. The salad is prepared quickly and easily. In this recipe, we will replace traditional vegetable oil with a spicy honey dressing.

1. 
   How to make a delicious raw beet salad? Rinse the beets and carrots thoroughly with a brush under running water, because the vegetables will not be boiled. Peel vegetables. Then grind them individually on a coarse or Korean grater. Rinse the grated beets in a colander and dry with a napkin. Dry the carrots without rinsing.
2. 
   Place the dressing ingredients indicated in the recipe in a separate bowl. Whisk them into a homogeneous mass.
3. 
   Transfer the prepared beets and carrots to a salad bowl. Add washed golden raisins to them in any quantity. Then pour the spicy honey dressing over the salad and mix everything carefully. Add mint leaves to the salad for a fresh taste. Leave the salad for 1-2 hours at room temperature so that the vegetables release juice and are saturated with the aroma of spices.
4. 
   Place the prepared raw beetroot and carrot salad on portioned plates, serve, and you can enjoy the unusual combination of taste and aroma of this dish. Bon appetit!

Raw beet, cabbage and carrot salad

A version of a salad made from fresh and accessible vegetables - beets, carrots and cabbage - belongs to the category of vitamin salads due to the high content of vitamins and other useful substances in raw vegetables. It is appropriate on any table, especially in winter and spring. For a piquant taste, you can optionally add onions and garlic. Dressing – good vegetable oil and lemon juice.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Beets – 200 gr.
• White cabbage – 200 gr.
• Carrots – 100 gr.
• Vegetable oil – 5 tbsp.
• Salt - to taste.
• Lemon juice – 1 tbsp.

Cooking process:

1. Step 1.Peel the cabbage from the outer leaves, rinse with cold water, and cut into thin strips with a knife or using kitchen gadgets.
2. Step 2. Place the chopped cabbage in a deep salad bowl, add a little salt and use your hands, depending on the type of vegetable, and grind until the juice appears and it reduces in volume.
3. Step 3. Peel the carrots, rinse, chop on a coarse grater and add to the cabbage.
4. Step 4. Wash the raw beets thoroughly, remove the peel with a vegetable peeler and chop this root vegetable in the same way as carrots. Transfer the beets to a salad bowl.
6. Step 5. If desired, add onion or a clove of garlic to the salad. Sprinkle the salad with lemon juice and vegetable oil. Then carefully mix the vegetables with the dressing and take a sample, add what is missing according to your taste.
7. Step 6. Place the prepared salad of raw beets, cabbage and carrots into portioned salad bowls and can be served immediately for lunch. Bon appetit!

Fresh beet salad with garlic

Raw beet salad with garlic is a good choice for a family dinner, because it is not suitable for guests. It tastes different from boiled beet salad, as the raw root vegetable is firmer, crunchier and less sweet. Often raw beets in a salad are a little bitter, and this bitterness is masked by garlic. The salad is supplemented with cheese, nuts, other vegetables and various dressings, and in this recipe we will supplement it with carrots and season it with sunflower oil.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Beets – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Dill – 5 gr.
• Salt - to taste.
• Sunflower oil - to taste.

Cooking process:

Step 1. Peel the carrots, rinse with cold water and chop on a coarse grater.We put it straight into the salad bowl.

Step 2. Do the same with beets: wash, remove the peel and grate the vegetable on a coarse grater. Add it to the carrots.

Step 3. Grind the peeled clove of garlic through a garlic press directly to the rest of the vegetables.

Step 4. Wash the dill, dry it with a napkin, chop it finely and transfer it to a salad bowl. Salt the salad to your taste.

Step 5. Then pour sunflower or other vegetable oil into the salad and mix gently.

Step 6. Transfer the prepared raw beet salad with garlic to a serving plate, decorate with a sprig of herbs and serve for dinner. Bon appetit!

A simple salad of raw beets, apples and carrots

Every housewife always has beets, carrots and apples in stock throughout the year, regardless of the season. From these raw ingredients we prepare a salad, which is also called a vitamin bomb or a quick salad. There are few calories in it, the taste is wonderful, and the dressings can be adjusted as desired. For the salad, choose vegetables and apples that are tasty and juicy.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Raw medium beets – 2 pcs.
• Large carrots – 1 pc.
• Apple of any type – 2 pcs.
• Garlic – 2 cloves.
• Salt - to taste.
• Sugar – 2 tsp.
• Sunflower oil - to taste.
• Greens or nuts - for serving.

Cooking process:

Step 1. First of all, prepare the ingredients for the salad according to the recipe so that everything is at hand. Vegetables and apples are washed well with cold water.

Step 2. Peel the beets with a vegetable peeler, and then these root vegetables are chopped on a coarse grater.

Step 3. Peeled and washed carrots are chopped in the same way.

Step 4.The apples are peeled, cut into pieces and the seed pods are removed. Then the apples are also chopped on a coarse grater. All grated ingredients are transferred to a salad bowl.

Step 5. Peeled garlic cloves are passed through a garlic press or finely chopped with a knife and added to the salad.

Step 6. Then the salad is sprinkled with salt and sugar, poured over with vegetable oil, mixed well and tasted.

Step 7. The prepared appetizer of raw beets, carrots and apples is laid out in portioned salad bowls, decorated with either nuts or herbs and served at the table as a side dish for any dish. Bon appetit!

Finger-licking raw beet salad with butter and carrots

Many people know about the benefits and taste of raw beet salads with carrots and butter. There are also different versions of “Finger lickin’ good”, with and without heat treatment. In this recipe, you are invited to prepare such a salad in the likeness of Korean salads and by infusing these vegetables in a marinade of vegetable oil and vinegar so that the taste of these vegetables is well revealed.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Raw medium beets – 2 pcs.
• Carrots – 3 pcs.
• Vinegar 6% – 2 tbsp.
• Salt - to taste.
• Vegetable oil - 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 for the salad. Wash the beets and carrots thoroughly and peel them.

Step 2. Use a sharp knife to cut the beets into thin strips or chop them using a Korean grater.

Step 3. In the same way as the beets, chop the carrots.

Step 4.Place the sliced ​​vegetables in a salad bowl, sprinkle with salt and black pepper to your taste and rub the vegetables a little with your hands to release their juice. Then pour in the vinegar and mix the salad again. Leave the salad to marinate for at least 30 minutes at room temperature.

Step 5. After this time, pour vegetable oil over the raw beet and carrot salad, mix again and serve in portioned salad bowls, decorating the dish as you wish. Bon appetit!

Delicious and healthy raw beet salad with onions

Raw beet salad with onions is a good dish for breakfast or dinner for fans of proper nutrition and more. Despite the prejudice against raw beets, the taste of this root vegetable in salads with other ingredients sounds different. In this recipe, we complement the beets with onions and spicy dressing. The proportion and amount of spices in the dressing can be changed.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Raw beets – 500 gr.
• Onion – 1 pc.
• Vinegar 9% – 3 tbsp.
• Salt – ½ tsp.
• Sugar – 1 tsp.

For refueling:

• Vegetable oil – 100 ml.
• Garlic – 1 head.
• Ground black pepper – ½ tsp.
• Ground red pepper - to taste.
• Coriander – 1 tsp.
• Ground paprika – 1/3 tsp.
• Ginger – ¼ tsp.

Cooking process:

Step 1. Immediately you need to prepare the above ingredients for the salad and a set of spices.

Step 2. Peel the beets, rinse with cold water and dry with a napkin. Grind the beets using a Korean grater. Place the beets in a salad bowl, sprinkle with salt and sugar, add vinegar, mix well and leave to marinate for 15 minutes.

Step 3. Peel the onion and cut into thin half rings.

Step 4.Heat a little vegetable oil in a frying pan and fry the onion slices until soft.

Step 5. In a bowl, mix the spices for dressing indicated in the recipe with vegetable oil. Drain all the juice from the pickled beets. Add fried onions to beets and add spicy dressing. Then mix the salad and take a sample.

Step 6. Let the raw beet and onion salad steep for a while with the dressing and serve with any main dish. Bon appetit!

Fresh beet and radish salad

Fresh beet salad with radish is an appetizer that is both healthy and tasty, especially while the beets are sweet, juicy and without an earthy aftertaste. For the salad we use black radish, although you can prepare it from other varieties - white, green or red. The pungent taste of black radish is smoothed out by beets. For a softer taste, add fried onions to the salad.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Fresh beets – 1 pc.
• Black radish – 1 pc.
• Onion – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients for the salad according to the recipe and the number of servings you need. Beets and radishes are taken in approximately equal quantities, but you can take more radishes. Vegetables are washed well under running water.

Step 2. Then the beets and radishes are peeled, rinsed again, dried with a napkin and individually chopped on a coarse grater, transferred to a salad bowl.

Step 3. The peeled onion is cut into thin quarter rings, fried in heated vegetable oil until golden brown and cooled.

Step 4. Add fried onions to the grated vegetables.The salad is sprinkled with salt and black pepper to suit your personal taste.

Step 5. All ingredients are carefully mixed. The prepared salad of fresh beets with radish is laid out in portioned salad bowls and served immediately for lunch. Bon appetit!

Fresh beet salad with vinegar and oil

An alternative to various boiled beet salads may be fresh beet salad, prepared only with vinegar, vegetable oil and spices. This salad is essentially pickled beets. An appetizer with vinegar (and in this recipe we replace vinegar with lemon juice) is quick to prepare and will perfectly complement meat dishes. The juice of 1 lemon replaces 1 teaspoon of table vinegar.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Fresh beets – 3 pcs.
• Cilantro – 1 bunch.
• Ground ginger – 1 tsp.
• Garlic – 3 cloves.
• Lemon – 1 pc.
• Olive oil – 6 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the beets for the salad well under running water and peel them. Then, using any kitchen gadget, cut the beets into thin slices.

Step 2. Place the sliced ​​beets in a salad bowl, sprinkle with black pepper and pour over the juice of one lemon or table vinegar.

Step 3. Sprinkle the slices with ground ginger. Add finely chopped cilantro and peeled garlic cloves passed through a garlic press to the beets. Then add salt to your taste and mix well with your hands. Lastly, pour olive oil over the beets and mix again with a spoon. Cover the bowl with beets with a lid and place in the refrigerator for 1 hour.

Step 4. After an hour of marinating, transfer the fresh beet salad with vinegar and oil into portioned salad bowls and serve for lunch.The prepared salad keeps well in the refrigerator for a week, and its taste only improves. Bon appetit!