In our country, the most popular salads with beets are herring under a fur coat, vinaigrette and beets with walnuts. However, in addition to these treats, there is still a huge number of no less appetizing and tasty dishes. We'll talk about this.
Recipe content:
In our country, beetroot salads are very popular. They are eaten daily and at a feast. For salads, beets are most often used boiled or baked, and much less often - raw. It is believed that baked is more fragrant. To do this, wash the root crop, dry it with a paper towel, wrap it in foil and send it to the oven, where it is baked at an average level at a temperature of 180-200 degrees. Cooking time depends on the size of the root crop. The little ones will be ready in 40 minutes. Punctures must be made in the foil so that steam comes out. Then the beets will bake evenly and not burn.
If you decide to use raw beets for salad, then peel, rinse and finely chop them. It would be better to pre-marinate it in lemon juice or lime juice for 15 minutes. In this recipe, I used boiled beets, which every housewife knows how to cook. However, each cook can independently decide from which beets he wants to make food.
It is worth noting that beetroot salad has two important properties: tremendous benefits and external beauty. At the same time, it is easy to prepare. And to embellish it, give it even more taste and use all kinds of additives.
- Calorie content per 100 g - 111 kcal.
- Servings - 2
- Cooking time - 15 minutes for cutting components, plus time for boiling
Ingredients:
- Beets - 1 pc.
- Mayonnaise - for dressing
- Pickled cucumbers - 1 pc.
- Adyghe cheese- 100 g
- Eggs - 2 pcs.
- Ham - 150 g
- Salt - a pinch or to taste
Step-by-step preparation of beet and egg salad:
1. So, first of all, prepare the beets, because. She takes the longest to prepare. I cooked it on the stove for about 2 hours. But as I wrote above, you can bake it in the oven in foil. It is not necessary to salt it during cooking, because. you can salt the already prepared dish. After cooking, cool the root crop, peel and cut into cubes.
2. Also boil the eggs until hard, about 8 minutes after boiling. After that, put them in ice water so that they cool well. Peel off the shell and cut.
Put the pickles in a sieve to drain excess water, wipe with a paper towel to absorb all the moisture and also cut. Send the products to the beets.
3. Cut the Adyghe cheese into cubes, observing the proportion of pieces of all the previous ingredients.
4. Add mayonnaise to the ingredients and mix well.
5. Taste the dish and season it with salt if necessary. However, you should be careful with the addition of salt, because. perhaps it will be enough from pickles. Cool the finished salad in the refrigerator and serve to the table.
Published: 11/15/2016
Posted by: Dryad
Calories: Not specified
Cooking time: 15 min
Beetroot salad with egg and garlic and mayonnaise is a very easy to prepare, but beloved by many, beetroot salad with boiled egg. Filling it with homemade freshly prepared mayonnaise, you will get a healthy and beautiful snack. Spicy lovers can add garlic. I have met variations of this, nuts or cheese. But it seems to me that the cheese is superfluous here. I think that this salad is a classic, and the fewer ingredients it has, the more canonical it is.
Ingredients:
- 2 small boiled beets,
- 1 clove of garlic,
- 1 boiled egg,
- 1 tbsp mayonnaise,
- salt to taste.
Step by step recipe with photo:
boiled beets peel off the skin, grate on a coarse grater. Pass the garlic through a press. If you like a very strong garlic flavor, then add two cloves. Or you can choose not to add it at all if you prefer a beetroot salad with a delicate sweet taste.
Salt the beets to taste before seasoning with mayonnaise. Let the hard-boiled egg cool completely and peel it.
Grate a whole boiled egg on a coarse grater. That is, the pieces of egg and svela in the salad should be approximately the same.
I recommend you dress the salad. It can be prepared in just 30 seconds with an immersion blender. If you prefer more dietary dressings, then you can make a sauce from natural yogurt, mustard and spices.
Dress the salad with dressing. We mix. The beets will acquire a very beautiful raspberry color.
You can decorate a beetroot salad with egg, garlic and mayonnaise for serving as follows: put salad portions on plates using a round or square mold, and decorate with half a walnut, parsley leaves or pomegranate seeds on top.
Serve immediately before the beets release their juices.
Beetroot, beloved by us and many other peoples, is a juicy and red root crop. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beetroot salad has been a convenient, inexpensive and delicious dish, both on a holiday in the form, and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to beets. A lot of great ideas for delicious salads with beets. And everyone can be useful exactly as much as tasty.
After all, beets contain many vitamins, minerals and useful substances. Who often eats beetroot in any form will be less sick and easier to cope with viruses. Beetroot cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not necessary to eat it alone without other products. Let's show imagination and prepare a delicious salad of boiled beets using the following recipes.
Boiled beet salad with garlic, prunes and walnuts
Very simple, but surprisingly tasty beetroot salad. Combinations with garlic always come out advantageous for beets. It’s delicious and hard to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quite quickly, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have salads from boiled beets, we will consider this item 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.
Cooking:
1. Grate boiled beets on a coarse grater.
2. Soak the prunes in warm water to soften them. After that, cut it into small pieces, but do not cut it too small so that it does not lose its taste.
3. Grind the walnuts in a blender into small pieces. You can also do it manually different ways. For example, put it in a bag, and roll it with a rolling pin until the nuts break into crumbs. You can crumble in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.
4. Put mayonnaise and salt to taste. If you want to be spicier, pepper a little, but keep in mind that garlic will also give 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 dish or form it with a ring. Decorate the salad with drops of mayonnaise, walnut pieces or herbs. It will turn out both beautiful and tasty.
delicious salad from boiled beets with garlic and prunes is ready. Enjoy your meal!
Beet salad with fried onions and walnuts
Another simple and delicious beetroot salad. The ingredients are minimal, the cost is fantastically low, the taste is just wonderful. I recommend trying and introducing it into the daily menu, like a vitamin and hearty 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 gr,
- salt and pepper to taste.
Cooking:
Preparing a salad of boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.
Onions must be fried in vegetable oil until golden brown and softness. Squeeze the garlic through a press or grate on a fine grater. Put it to the beets. Place still warm on top. fried onion and leave it like this for a few minutes.
Grind walnuts in a blender or crumble with a rolling pin. Mix all the ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.
Delicious and simple salad with beets is ready.
Salad of beets, beans and pickles
The combination of beetroot and pickles may remind some of vinaigrette, but this is a completely different salad. In addition to beets, its basis is red boiled beans. You can cook it yourself, or you can make it easier and buy it in the store canned beans. Salted 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.
Cooking:
1. Drain liquid from beans. You can rinse it a little with drinking water so that it gets rid of the remnants of the thick broth and shines.
2. Cut pickles into small cubes.
3. Beets are also best cut into cubes. Although, if desired, you can grate it on a grater, this is to your taste.
4. Add grated garlic to 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 everything is just as tasty.
Sprinkle freshly prepared salad green onions. Serve for a festive or everyday dinner. Great if you are fasting.
Delicious boiled beetroot salad with egg and melted cheese
We continue to consider delicious beetroot salads. At the base, as already indicated, boiled beets. This salad also uses boiled eggs and melted cheese. Such a salad turns out to be very tender with a creamy aftertaste. It can be easily placed for guests on 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.
Cooking:
This salad, like many other beet salads, is prepared in just a matter of minutes. Of the preparatory actions, only boil the beets until cooked and hard-boiled eggs.
Next, peel the beets and grate on a coarse grater. Grate the cheese also on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.
Peel the eggs from the shell and grate on a coarse grater. Finely chop the garlic.
Now mix all the ingredients in a convenient bowl, season with mayonnaise. lightly salt and pepper.
Serve a delicious salad of boiled beets, garnished with boiled egg slices and herbs.
If you did not know, then I will tell you about what to mix boiled beets with raw carrots and cabbage is not only possible, but necessary. Get a light vitamin 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 pieces,
- cabbage - 300 gr,
- carrots - 3-4 pieces,
- onion - 1 pc,
- garlic - 1-2 cloves,
- vegetable oil for dressing
- salt to taste.
Cooking:
Of all the vegetables used in this salad, only beets need to be boiled. Cool it down and clean it up. After that, cut all the vegetables into approximately the same pieces.
If you have a grater for Korean carrots, then you can grate both beets and carrots on it. So the salad will get the original appearance.
Cabbage is best chopped into very thin strips. If the cabbage is harsh, then put it in a separate plate, sprinkle with salt and remember a little with your hands. The cabbage will release the 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 pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.
Before mixing all the products, put the beetroot 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, mix well. salt and add oil if not enough.
Enjoy your meal!
Festive layered salad of boiled beets and carrots
beetroot salad The perfect addition to any holiday table. Especially if it's a win. Puff salads are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. 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 colors.
Delicious salad with boiled beets, cheese and walnuts
Beetroot salad doesn't have to have a lot of ingredients. Just 2-3 of the most delicious and simple are enough cooking masterpiece ready. The thing is that the beetroot itself is delicious and it only needs to be supplemented. Cheese is great for this. Here is such a salad with cheese and nuts is wonderful for a holiday and on weekdays.
You will need:
- beets - 3 large,
- hard cheese - 80-100 gr,
- walnuts - 50 gr,
- garlic - 2 cloves,
- mayonnaise for dressing
- salt and pepper to taste.
Cooking:
1. Grate boiled beets on a coarse grater.
2. hard cheese grate your favorite variety on a fine grater. Leave just a little to decorate the salad on top.
3. Grind the nuts with a knife or in a blender. But do not grind them into dust, leave pieces that will be felt by the taste.
4. Mix all the ingredients in a salad bowl. Squeeze the garlic in there. Salt to taste and season with mayonnaise.
5. To give a salad nice shape, you can put it in a small round bowl, and then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.
6. Make a beautiful hat on top of the salad grated cheese, and arrange walnuts in a circle.
Delicious beetroot salad is ready. Call everyone to the table!
Light salad of beets and feta cheese
If you are on a diet, Lent or just like low calorie and healthy food- your beets best friend. In addition to taste, it has many useful properties. Not surprisingly, beetroot goes well with feta cheese to taste.
You will need:
- beets - 4 pcs,
- feta cheese - 100 gr,
- parsley - a few branches,
- garlic - 1 clove,
- olive oil - 2 tablespoons,
- lemon juice - 3 tablespoons,
- salt and pepper op to taste.
Cooking:
Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into roughly the same cubes.
Chop parsley without chopsticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Pour olive oil and mix everything well.
Salt to your liking. But a healthy salad can not be salted. Serve to the table. Light diet salad beets are ready.
Salad with chicken, cheese and beets - video recipe
Another delicious festive salad from beets, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. Can easily become an alternative to herring under a fur coat.
Original salad of beets, pears and Adyghe cheese
A pear is not the first ingredient that comes to mind to add to a boiled beetroot salad. But still not the last one. No matter how original it may sound, the salad turns out to be very interesting in taste. Quite sweet, but pleasant. My advice for this recipe is don't go for an overly juicy pear variety. A popular conference is quite suitable.
You will need:
- beets - 2-3 pieces,
- pear - 1 piece,
- Adyghe cheese - 100 gr,
- garlic - 1-2 cloves,
- sour cream - 3-4 tablespoons,
- salt to taste.
Cooking:
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 it. If the usual, then the pear is better to cut. From a regular grater, a pear lets out too much juice. Don't forget to peel the skin off the pear.
3. Crumble cheese with your hands from a bowl of salad. Adyghe cheese breaks into crumbs very easily. By the way, instead of it, you can use other white cheeses with a mild taste: 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 top of the salad with the chopped walnuts. If desired, nuts can be added directly to the salad. Choose according to your taste.
Delicious and light salad from boiled beets with pears is ready. Enjoy your meal!
cooking delicious puff salad beetroot with egg and cheese durum varieties. This is one of those cases when you want to make a dish with minimal time and effort. The longest in this process is beet cooking. But it can be boiled in advance and stored in the refrigerator for several days. I usually do this. I cook 5-7 root crops at once, then use one or two at a time to prepare a fresh tasty salad.
This recipe was born spontaneously. Perhaps this already exists. But in my case, I used what was in the refrigerator. An ideal addition to beetroot salad is grated cheese. It's solid, not melted. I use a mixture of grated Italian cheeses of different types.
Ingredients
- beets 1 pc.
- egg 1 pc.
- hard cheese 50 g
- green onion
- dill
- mayonnaise
How to make Beetroot Salad with Egg and Cheese
- Beets, as mentioned above, must be boiled in the skin beforehand. Then cool and grate on a coarse or Korean grater. I decided to make beetroot salad in portions in a bowl. Can be served in a glass or with a cooking ring.
I put the grated beets in the first layer. 
Top with mayonnaise.
Next comes a layer of chopped greens.
Then I spread the chopped boiled egg.
I cover with mayonnaise.
I sprinkle with grated cheese.
And you can repeat the sequence of layers. Top with cheese again. I decorate with greens.- Ready beetroot salad should brew a little to soak. However, insist not for long, so as not to let the juice.
It turned out really tasty and satisfying beetroot salad. Beets go well with cheese and eggs. So I recommend cooking this dish for your family.
On a note
Use only tasty sweet beets for salads. But if suddenly you are unlucky, and the root crop turned out to be not very tasty, add a little sugar to the grated beets.
To serve this dish in a large salad bowl, triple the ingredients.
Green onions can be replaced with onions, finely chopped and marinated.
You can cook beetroot salad with egg and cheese both everyday and on the festive table.
