Beef liver salad

Beef liver is one of the most delicious, and most importantly, healthy offal, from which you can easily prepare many dishes, however, today we will focus on recipes for preparing cold appetizers - salads. When combining liver with various vegetables and dressing, you get dishes with a very rich taste and aroma. A serving of this salad is ideal for a hearty snack or lunch.

Salad with beef liver, pickled cucumber, onion and carrots

We prepare a healthy and very tasty salad from boiled beef liver and vegetables. This dish will give you a feeling of fullness for many hours, and the cooking process will not take much time if the offal is boiled and cooled first.

1. 
   Beef liver salad is very quick and easy to prepare. Peel one medium-sized carrot and cut into thin slices, fry in vegetable oil for 5-10 minutes until soft.
2. 
   Meanwhile, cut the peeled onion into half rings.
3. 
   Meanwhile, cut the peeled onion into half rings.
4. 
   Cut the boiled liver into thin slices and then into strips.
5. 
   Pour the meat into a deep plate.
6. 
   Lightly squeeze the onion soaked in vinegar with your hands and send it to the liver.
7. 
   We also put the sautéed carrots there along with the butter.
8. 
   We cut the pickled or pickled cucumbers as desired and combine them with other ingredients of the dish.
9. 
   Season the salad with a little salt, mix well and enjoy. Bon appetit!

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Salad with beef liver, pickled cucumbers and eggs

Liver is not only a very healthy product, but also very tasty, especially if you prepare a spicy salad from it with the addition of pickled cucumbers and boiled eggs with mayonnaise dressing.

Cooking time – 3 hours

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Beef liver – 350-400 gr.
• Mayonnaise – 200-300 gr.
• Onion – 3 pcs.
• Carrots – 2-3 pcs.
• Pickled cucumbers – 5-6 pcs.
• Eggs – 5 pcs.
• Sunflower oil – 1-2 tbsp.

Cooking process:

Step 1. Boil the eggs, carrots and liver in a separate bowl until tender, cut the onions into half rings and fry in a small amount of vegetable oil until lightly browned.

Step 2. Cool the boiled ingredients, peel the eggs and carrots.

Step 3. Grind all the ingredients using a grater and begin assembling the salad: place beef liver on the bottom of a flat dish and grease with mayonnaise. We fill all subsequent layers in the same way.

Step 4.Afterwards, the layers go in the following order: cucumbers, carrots, sautéed onions, egg whites, and lastly, distribute the yolks for decoration.

Step 5. Place the food in the refrigerator for at least two hours to soak and only then serve.

Step 6. Bon appetit!

Simple and tasty salad with beef liver and beans

By eating just one serving of this salad, you can easily get your daily dose of iron, thanks to the beef liver and protein from the beans. And these substances are extremely important for both adults and children, and even a schoolchild can cope with cooking, especially following the step-by-step recipe with photos.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 6-8.

Ingredients:

• Beans – 200 gr.
• Beef liver – 500 gr.
• Marinated mushrooms – 150 gr.
• Large onion – 150 gr.
• Carrots – 200 gr.
• Mayonnaise - to taste.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Soak the beans in cold water for the time indicated on the package.

Step 2. Cook the legumes in water with a little salt until soft.Step 3. Cook the beef liver in a separate pan for half an hour from the moment it boils.

Step 4. Let the finished offal cool a little and cut it into thin bars.

Step 5. Chop the pickled mushrooms randomly.

Step 6. We “free” the large onion from the husk and finely chop it.

Step 7. Carrots, pre-peeled, three on a grater.

Step 8. Saute the onion pieces in a small amount of sunflower oil.

Step 9. Pour grated carrots into the same bowl and fry the vegetables together until lightly browned.

Step 10In a deep salad bowl, combine all the prepared ingredients and season with spices according to your preferences.Step 11. Season the food with mayonnaise (can be replaced with sour cream) and start the meal. Bon appetit!

Salad with beef liver and Korean carrots

Any cold appetizers prepared with boiled beef liver turn out incredibly tasty and healthy, however, if you add Korean carrots to this kind of salad, the dish will instantly sparkle with new colors and acquire piquant notes.

Cooking time – 2 hours 40 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beef liver – 500 gr.
• Korean carrots – 200 gr.
• Kefir – 500 ml.
• Pickled cucumbers – 200 gr.
• Onion – 150 gr.
• Sunflower oil – 20 ml.
• Salt - to taste.

Cooking process:

Step 1. Prepare all the products indicated in the list of ingredients: beef liver can be replaced with pork, kefir - with milk, in case of missing components.

Step 2. We clean the liver from films and large veins, cut it into several pieces and soak in 400 milliliters of kefir (we leave one hundred milliliters for seasoning the finished dish) for two hours.

Step 3. After the time has passed, boil the pieces of liver until tender, cool slightly and grate on a coarse grater, cut the pickles into strips.

Step 4. We “free” the onion from the husk, cut it into half rings and fry until golden in sunflower oil.

Step 5. In a bowl with high sides, mix the liver, onions, spicy carrots and pickles - pour in the remaining fermented milk product, add some salt and mix.

Step 6. Transfer the salad to a beautiful dish, decorate with green onions if desired, and serve. Bon appetit!

Roast salad with beef liver

Just once, having tried the original salad with the laconic name “Roasting”, you will return to this recipe as soon as any holiday approaches. The combination of beef liver, pickled mushrooms and sautéed vegetables will not leave anyone indifferent!

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Beef liver – 300 gr.
• Marinated champignons – 200 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Sunflower oil – 2 tbsp.
• Mayonnaise – 2-3 tbsp.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting cooking, soak the liver in cold water for half an hour, then cut the offal into small pieces.Step 2. Then, fry the liver in vegetable oil for 2-3 minutes on both sides at maximum heat.

Step 3. Meanwhile, cut the onion into half rings.

Step 4. Grate the carrots.

Step 5. Pour the chopped vegetables into the frying pan with the offal, sprinkle with salt and ground black pepper (adjust the quantity yourself) and mix.Step 6. Leave the finished ingredients at room temperature to cool.

Step 7. At the same time, drain the excess liquid from the jar of mushrooms, cut the champignons into halves or quarters.

Step 8. Finely chop a bunch of fresh dill.

Step 9. Transfer the mushrooms and herbs to a deep plate.Step 10. Next, add the fried liver and vegetables to the same bowl.

Step 11. Season the salad with mayonnaise, add salt if necessary and stir well.

Step 12. Bon appetit!

How to prepare a salad with beef liver and green peas?

This salad will become the highlight of any holiday table, thanks to its spectacular presentation and rich, unique taste! Guests will probably ask you to share the recipe, but the main secret lies in beef liver.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Beef liver – 300 gr.
• Eggs – 4 pcs.
• Canned peas - 1 can.
• Carrot – 1 pc.
• Onion – 1 pc.
• Cherry tomatoes - 1 pc.
• Sunflower oil – 4 tbsp.
• Olives – 2 pcs.
• Greens - to taste.
• Mayonnaise – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Heat 2 tablespoons of oil in a frying pan and fry the pieces of beef liver on both sides until golden brown over high heat.

Step 2. Finely chop the onion and sauté in a small amount of sunflower oil until lightly browned.Step 3. Place half of the carrots, chopped with a grater, into a heat-resistant bowl with onion slices and fry together for about two minutes.

Step 4. Cut the boiled eggs and liver into small cubes.

Step 5. In a deep plate, combine all the ingredients, including canned peas, add some salt, season with mayonnaise and stir thoroughly.

Step 6. Place the salad on a flat plate, imitating the shape of a hedgehog.Step 7. Lubricate the pointed edge with mayonnaise, and sprinkle the rest with the remaining carrots.

Step 8. Use olives to make the hedgehog’s eyes and nose, and the cherry tomatoes will play the “role” of a mushroom. Place sprigs of fresh dill on the sides of the dish. Bon appetit!

Step-by-step recipe for salad with beef liver and mushrooms

Let's prepare a hearty and easy-to-prepare salad from boiled beef liver and pickled mushrooms.This dish will keep you full for hours, making it ideal for a full lunch.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Beef liver (boiled) – 350 gr.
• Marinated mushrooms – 150 gr.
• Onions – 1 pc.
• Boiled egg – 1 pc.
• Sunflower oil – 2 tbsp.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the cooled boiled liver into thin cubes.

Step 2. We “free” the onions from the husks, chop them finely and fry in vegetable oil until golden.Step 3. In a bowl with high sides, mix the offal, sautéed onions and pieces of pickled mushrooms.

Step 4. Peel the boiled egg, finely chop and add to the rest of the ingredients.

Step 5. Dress the salad with mayonnaise, sprinkle with salt and pepper according to your preferences and start the meal. Bon appetit!

Layered salad with beef liver and cheese

Any puff salads are perfect for serving at the holiday table, thanks to their neat and interesting appearance. Beef liver salad “seasoned” with aromatic cheese is no exception!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Beef liver (boiled) – 500 gr.
• Eggs (boiled) – 2 pcs.
• Hard cheese – 50 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Mayonnaise - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Grate the finished liver on a coarse grater, having previously cleared it of films and veins. After which, mix the chopped offal with one grated egg.Place ½ of the liver in an even layer on the bottom of a flat dish and coat with mayonnaise.Step 2. Boil the carrots in salted water until tender, let cool a little time and grate them on a Korean carrot grater and spread them over the meat.

Step 3. Finely chop the onion and sauté in oil, place on the carrots and grease with mayonnaise.

Step 4. Sprinkle the remaining egg on top of the mayonnaise, which must be crushed using a grater or finely chopped.

Step 5. We finish assembling the salad with liver, mayonnaise and hard cheese, grated on a fine grater. Bon appetit!

Warm salad with beef liver

When you have very little time for cooking, but you need to feed the whole family tasty and satisfying, we definitely prepare a warm salad based on beef liver with the addition of green peas, pickles and other healthy vegetables.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Beef liver – 400 gr.
• Canned peas - ½ can.
• Pickled cucumbers (pickled) – 1-2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Mayonnaise – 120 gr.
• Sunflower oil – 20 ml.
• Salt - to taste.

Cooking process:

Step 1. We start cooking by boiling the offal: cook the liver in salted water for about 20-30 minutes after boiling, then remove it from the broth and let it cool a little.

Step 2. Meanwhile, open the jar of peas, drain the excess liquid and pour ½ of it into a salad bowl.

Step 3. Chop the salted or pickled cucumbers as finely as possible.

Step 4. Add to the peas.

Step 5. Peel the onions and carrots and chop them randomly.

Step 6. Saute the onion in sunflower oil until translucent and then add the carrots - cook the vegetables together until soft.

Step 7Cut the warm liver into thin strips.

Step 8. Add fried vegetables and meat to the green ingredients.

Step 9. Season the food with mayonnaise, add some salt and mix well.

Step 10. Place the salad into portioned bowls and begin tasting. Bon appetit!

Delicious salad with beef liver and pickled onions

The combination of tender beef liver with spicy pickled onions is a win-win option that will surely appeal to everyone who tries a dish with these ingredients, and diluted with young green peas.

Cooking time – 3 hours 15 minutes

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Beef liver – 300 gr.
• Onions – 1 pc.
• Canned peas – 200 gr.
• Vinegar 9% – 7 tbsp.
• Granulated sugar – 1 tsp.
• Ground black pepper – 2-3 pinches.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel the onion and cut into half rings or thin feathers.Step 2. Transfer the onion pieces into a glass bowl.

Step 3. Fill the contents of the plate with water and add granulated sugar, add vinegar, and ground black pepper and salt. Leave to soak at room temperature for three hours.

Step 4. Meanwhile, boil the liver until cooked.

Step 5. Cut the offal into thin strips.Step 6. Pour the meat pieces into a deep salad bowl.

Step 7. Drain the liquid from the peas and send to the liver.

Step 8. Place the pickled onions in a colander or sieve and give a little time for excess water and vinegar to drain.

Step 9. Add onion to the remaining ingredients.Step 10. Season the food with mayonnaise, sprinkle with salt and mix thoroughly.

Step 11. Cool for half an hour in the refrigerator or immediately proceed to the meal. Bon appetit!