The general principle of proper nutrition for a practically healthy person says: if you are faced with the choice of eating a vegetable raw or boiled, say “Yes!” raw.

Alas, we deprive raw beets of attention, losing at the same time its health benefits - the preservation of all vitamins, high fiber content and useful biologically active substances to support immunity, liver and vascular elasticity.

The best choice for weight loss. The glycemic index of raw beets is 2 times lower than that of boiled beets - 30 versus 65. This means that only it fits into a diet with limited carbohydrates or into a balanced diet when there is a need to control the secretion of insulin (diabetes mellitus, vascular atherosclerosis, pregnancy, maintaining slimness immediately after losing weight).

Please note two points.

1. Beets paint your hands, use gloves or a plastic bag.
2. We exercise caution with dishes made from raw beets in case of hypotension, urolithiasis and acute pathology of the digestive organs.

Let's start with universal salads, continue with savory ones, and end with important tips for choosing the sweetest beets for fresh salads.

Raw beets in Korean step by step

We remember Korean carrots and beets from childhood - from the bazaars of Soviet times, where they seemed exotic. But the question of how to cook beets in Korean at home has a simple answer! Let's look at this very tasty and easy recipe with step-by-step photos.

We need:

• Raw beets - 0.5 kg
• Onion - ½ large onion
• Vegetable oil - 70 ml
• Granulated sugar - 1-1.5 tbsp. spoons
• Extra fine salt - 1.5 teaspoons
• Coriander seeds - 1 teaspoon
• Garlic - 2 large cloves
• Table vinegar - 1 tbsp. spoon
• Ground red pepper 0.5 teaspoon
• Sesame seeds - if you like

Peel the beets and chop them on a grater to make thin strips. We have it included in the irreplaceable “Berner” kit.

Cut the onion into large half rings and fry in a frying pan until intensely brown. Then remove it from the oil. Our goal is to impart an onion flavor to the oil.

In a convenient large bowl, crush the beets in a heap and pour spices onto the top - sugar, salt, red pepper, crushed coriander seeds, garlic, passed through a press.

Pour hot oil (from which we have already taken out the fried onions) directly into the center of the top of our beet mound.

Stir and add vinegar. Let's try. Add salt or acidify to taste and press the whole mass tightly, covering with a plate.

We send the salad refrigerate for at least 2 hours. Better - at night. When serving, add sesame seeds.

A personal test is required after mixing the beets with all the spices, sugar and vinegar. Add acid or salt to your taste.

Variations:

• Finely chop the onion and fry until golden brown, so that together with the butter, add it to the hot pouring of the beetroot slide.
• We don’t heat the oil, but simply mix the beets with it when all the spices and vinegar have been added. Let this salad sit for at least 16 hours. This option will be approved by strict connoisseurs of a healthy diet. There really is little benefit in heating oil, which makes the described preparation a compromise on appetite and familiar tastes.

“Two Comrades” with fresh beets and carrots

It would seem to be the simplest example, but slicing and dill with garlic decide success. And most importantly: universal, budget-friendly, for any season and very useful for both adults and children.

We take:

• Fresh beets - 200 g
• Raw carrots - 200 g
• Garlic - 1 clove
• Dill - 1 bunch (can be frozen)
• Olive or sesame oil - to taste

How to cook easily and quickly.

The beauty of the combination is in the elegant cutting. Grind the root vegetables on a grater for Korean carrots. And we get an exquisite mix that is swept away without leaving a trace, despite the simple ingredients.

Let’s not be too lazy to chop the garlic finely with a knife. With dill, it’s also better to try with a knife so that the greenery can be felt in every fork of the masterpiece. Oil, salt, mix and try to see if everything is perfect. Finally, let the vegetables sit in the refrigerator for 10 minutes. Juicy delicacy - for winter and summer!

Raw beets with apple and tangerine

We need:

• Raw beets - 150 grams
• Sweet and sour apples - 150 grams
• Sweet tangerines - 2-3 pcs. medium size
• Choose a variety with easily peelable skin on the slices

For the sauce:

• Weak mustard - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Olive oil - 2 tbsp. spoons

How we cook.

A little fuss with cleaning the tangerine segments. Leave the slices whole or cut each in half. The rest is as usual: three or cut into strips beets and apples. If it’s a straw, then a very thin one is best; a Berner grater comes in handy, as always.

The sauce is simple: you just need a bowl and a fork, combine everything and beat it into a homogeneous mixture. We poured over the salad - beauty!

Variations: only beets and tangerines. The salad turns out to be more contrasting in texture, but no less tasty.

Beet salad “Tsvetnoy” with mustard sauce

A simple composition for a colorful vitamin mix.

We take:

• Beetroot - 1 pc. (up to 100 g)
• Carrots - ½ pcs. (up to 70 g)
• Bell pepper - ½ large fruit (equal to carrots)
• Fresh herbs: parsley, cilantro, dill - to choose from

For refilling:

• Olive oil - 1-2 tbsp. spoon
• Sweet mustard (tastes better with grains) - 2-3 teaspoons

If you want to make the sauce softer or sweeter:

• Sour cream - 1 tbsp. spoon
• Sweetener to taste: honey or erythritol

To make it delicious the first time, cutting is important. Three root vegetables without any problems - on a coarse grater. But let’s not be too lazy to cut the sweet pepper into thin strips, as in the photo below. You also need to carefully remove all the whitish partitions inside the vegetable. We only need juicy crispy pulp.

We combine the vitamin participants, season with sauce, add salt after tasting and let stand for 10 minutes. You can eat!

Raw beets in orange marinade

We need:

• Raw beets - 500 grams
• Greens of your choice - ½ small bunch
• Orange juice - 1/3 cup
• Apple cider vinegar - 1 tbsp. spoon
• Granulated sugar - 2-3 tbsp. spoons (to taste)
• Olive oil - 2 tbsp. spoons
• Salt, pepper - to taste

Three beets on a coarse grater, chop the greens and combine in a convenient bowl. We combine the juice, oil, vinegar, add some salt, dissolve sugar in the mixture, which we add in portions, tasting. Our goal is a pleasant sweet and sour marinade. It will go to the vegetable slicing, after which we will mix the beets thoroughly.

There’s not much work, but you’ll need patience: let’s infuse the salad in the refrigerator under pressure - at least 5 hours.

Sweet raw beets with prunes and nuts

It’s unlikely that you haven’t tried at least once an everyday winter recipe: boiled beets with nuts and prunes, seasoned with mayonnaise.

Let's do the same thing - with three differences: soak prunes and nuts in water for an hour. Dry and cut with a sharp knife. Combine with finely grated beets and season with an unusual sauce from equal parts of Activia yogurt, honey and sweet mustard.

Beetroot salad with celery and feta cheese

We need:

• Raw beets - 100 grams
• Raw celery - 50 grams
• Sweet and sour apple - 1 pc. medium size
• Lightly salted sheep cheese
• Sunflower seeds - 2 tbsp. spoons
• Soy sauce and olive oil - 2 tbsp each. spoons

Soak the seeds in cold water for 30 minutes. This way we will retain maximum benefit. If you need to soften them quickly, pour boiling water over them.

Peel and chop the ingredients: beets - on a coarse grater, celery - on a fine grater, cut the apple into thin strips.

Dry the cheese with a napkin and cut into small cubes.

Combine the ingredients and mix gently.

Beat the soy sauce and butter separately and pour over the salad mixture.

This raw beet salad is delicious and easy to make. Don't like celery? Don't put it down! Forgot to buy seeds? Add chopped nuts. No cheese? Add hard cheese (reducing the soy sauce in the dressing so as not to oversalt the dish).

No cheese? Unleavened granular cottage cheese helps. The main thing is that it is compressed in a pack, and we can cut it into cubes that hold its shape. Place on top of each serving, just like in a restaurant.

Famous Slimming Brush

We need:

• White cabbage - 150 grams
• Raw carrots - 100 grams
• Raw beets - 100 grams
• Favorite variety of apples - 100 grams
• Lemon juice and olive oil - 1 tbsp. spoon

How we cook.

Shred the cabbage finely, add some salt and knead lightly.

Three root vegetables on a grater (thin Berner straws look very nice, but a regular grater makes the beets taste juicier).

Cut the apple into strips and lightly sprinkle with lemon juice to prevent it from darkening.

Mix all ingredients. Whisk the lemon juice and oil in a separate bowl to pour over the salad ingredients.

Wisdom - a minimum, usefulness - a carriage and a small cart!

The brush is ideal for many situations:

• After a sandwich day at the office;
• For a fasting day (especially if we add 1-2 boiled eggs, 200 grams of grain cottage cheese (5-9%) and a glass of kefir (1-2.5%) to the salad, so that we can spend the whole day on this limited diet;
• For a light menu after heavy meals;
• For powerful prevention of problems with.

A lot of vitamins and valuable nutrients, an abundance of fiber, which activates digestion and cleansing, a low glycemic index and a juicy meal - the benefits of a salad are countless.

Change the proportions of the components, add other raw vegetables or fruits. You can’t spoil the “Brush”, unless you fill it with mayonnaise. But moderately fat sour cream or thick-textured yogurt will come in handy. Salad dressing must contain a little fat.

Almost like a brush with an apple accent

Everything is as described above, but without cabbage and take a little more apple. The beauty and juiciness of the salad is enhanced by exactly the same cutting into thin strips, and the aroma is imparted by fresh herbs. A great opportunity to use fresh mint and any of the simple mayonnaise-free sauces based on olive oil:

1. In equal proportions oil, soy sauce, vinegar;
2. Oil, honey and mustard in a ratio of 2:1:1;
3. Equal parts oil and balsamic vinegar.

Secrets of successful experiments

Salad is not a dogma, but quite the opposite! It is salad recipes that are the most convenient for free experiments. Let's take into account the main subtleties so that creativity with raw beets will be successful on the first try.

How to make sure that the beet color does not “stain” other components a little?

• Mix the grated beets with a spoon of oil separately from the other salad participants. Or we always choose Korean-style straws: they get dirty much less.

Which beets to choose for raw salads?

• Smooth and dark skin - almost black or maroon.
• There are no coarse inclusions or white rings on the section.
• As soon as we cut the vegetable in half, we should see droplets of juice.
• Based on the names of the varieties, we choose from sweet and juicy canteens: Detroit, Kestrel, Bohemia, Bondo, Bon-Bon, Marusya, Rondo, Furor, Smuglyanka and many others.

As you can see, the choice is rich! All that remains is to cook from fresh vegetables more often, displacing dense boiled options from the menu.

We will be glad if at least one raw beet salad according to our recipe with photos gave you a very tasty experience! There is no shortage of bright colors, juiciness and benefits in raw food meals, and although we are not strict fans of a raw food diet, the best options are always present on our menu. Join us!

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It's hard to imagine, but boiled beets can become the main ingredient for a Mediterranean salad. Add a little olive oil, spices, herbs and cheese - a spicy beet salad is ready!

Beetroot and arugula salad

Ingredients:

• bunch of arugula
• red beets 1-2 pcs.
• olive oil 2 tbsp. l
• balsamic vinegar 1 tsp

Preparation:

1. Boil the beets or bake them in foil in the oven.
2. Peel and cut out hearts.
3. Mix olive oil and balsamic vinegar.
4. Place arugula on a plate, then beets, pour over the dressing.

Classic beet salad recipe

Beetroot salad with prunes and garlic is considered traditional. The classic version of a cold salad made from accessible, inexpensive products that can be found in every home all year round is very popular.

The traditional combination of boiled burgundy vegetables with piquant garlic received well-deserved love from the addition of dried plums, called prunes.

It is with such a simple combination of simple products that the salad acquires a very pleasant, original taste, never becomes boring, and looks equally good both at an ordinary family dinner and on a holiday table.

Products:

• One medium-sized beet - about 200 g;
• 2 pieces of dried prunes;
• 1 clove of garlic for those who like it spicier, or half for adherents of classic taste;
• 2 full tablespoons of sour cream 20 percent fat;
• a pinch (5 g) of sea salt;
• 1 tbsp. lemon juice;
• a little chopped parsley or cilantro;
• seasonings, crushed black pepper, red hot pepper and ground coriander are best.

Preparation:

1. Preparing the salad itself takes no more than 20 minutes. The main time - from 45 minutes to an hour and a half - is spent on heat treatment of the main ingredient.
2. The salad, if seasoned with sour cream and not mayonnaise, is very dietary: one hundred grams contains about 70 kcal, which is 15% of the daily energy requirement.
3. The root vegetable is washed well, but the skin is not removed, and the tail does not need to be cut off. Next, the prepared beets are placed in boiling water and cooked at a gentle simmer for 45 minutes.
4. The salad will be tastier if you wrap the clean vegetable in foil and bake for 1 hour 30 minutes at 180 degrees in the oven.
5. The finished beets are cleaned and cooled.
6. While the main product is cooling, the prunes are poured with boiling water and steamed for about 20 minutes.
7. The cooled root vegetable is crushed on a medium or fine grater.
8. Add crushed garlic to the grated beets.
9. Sour cream is mixed with salt and lemon juice.
10. Prunes are squeezed out of water and chopped.
11. Combine beets and prunes, pour in sour cream sauce, add seasonings and mix.
12. Sprinkle the finished salad with parsley and leave in the refrigerator for 15 minutes before serving.

Lenten beet salad

Ingredients:

• 2 boiled beets
• 1 shallot or red sweet onion
• Lettuce leaves - optional

Dressing ingredients:

• 2 tbsp. balsamic vinegar
• 1 tsp honey (can be replaced with sugar)
• 3 tbsp. olive oil
• 1-2 tbsp. lemon juice
• A few fresh mint leaves (dill)
• Pecans or walnuts
• Salt, black pepper - to taste

Recipe for making lean beet salad:
To begin, cut the beets into cubes and the onions into rings. Then, for dressing, mix honey, vinegar, oil and lemon juice. Salt and pepper to taste. Pour the dressing over the onion and mash it a little with your hands to marinate faster. Add beets and let stand. Before serving, sprinkle with toasted nuts and fresh mint leaves. You can serve immediately, but it will still be tastier if the salad sits in the refrigerator for about 1 hour.

Korean beets

Products:

• 500 g red sweet beets
• 3 cloves garlic
• 0.5 teaspoon red pepper
• 1 teaspoon ground coriander
• 100 ml vegetable oil
• 70 ml vinegar
• salt to taste

Preparation:

1. The beets must be thoroughly washed, peeled and grated into thin strips.
2. Transfer the beets into a deep bowl. Peel the garlic and chop finely.
3. Add it to the beets, add vinegar and salt. Mix everything thoroughly.
4. Place the bowl with beets in a water bath. It should simmer in a water bath for 20-30 minutes.
5. After this, remove the beets from the heat, add pepper, coriander, and monosodium glutamate flavor enhancer.
6. Heat the vegetable oil very hot, but do not boil, and pour it over the beets.
7. Mix everything and put it under pressure for a day.
8. After 24 hours, Korean beets are ready to eat

Beetroot with oranges

An extraordinary combination of ingredients, enchanting taste and many positive reviews - all this is about Italian beet salad.

1. Boil the beets as usual. Peel it and cut into small cubes.
2. Chop the herbs and garlic.
3. Prepare the dressing: mix the juice of half an orange, olive oil and balsamic vinegar.
4. Mix chopped beets with herbs and garlic. Drizzle with sweet, tangy dressing. Season with salt and pepper.

"Children's" salad with green peas

To prepare you will need:

• beets – 3 medium pieces;
• potatoes - 4 medium pieces;
• canned green peas - 1 can;
• olive oil;
• lemon juice - optional;
• green onions, garlic, black pepper, bay leaf, salt - to taste

Preparation:

1. Wash the beets and boil them in a saucepan or double boiler.
2. Wash the potatoes, peel and boil in water with the addition of bay leaf, salt and peppercorns.
3. Place the beets in cold water for a few minutes and then peel off the skins.
4. Cut the potatoes and beets into equal cubes.
5. Add salt, ground pepper, lemon juice and garlic to the olive oil. Mix thoroughly.
6. Add green peas to the chopped vegetables, pour over the sauce and carefully move around.
7. If desired, the salad can be garnished with finely chopped green onions.

Salad with cheese and nuts

This dish can easily replace even Olivier.

1. This festive beet salad combines the sweet notes of peas, the piquancy of cheese and nuts, the pungency of garlic and the tenderness of sour cream filling.
2. Beetroot with prunes and sauce
   Beets go well with both sweet and savory foods.
3. Proof of this is a spicy salad with prunes and horseradish sauce:
4. First, prepare the dressing: soak the prunes in hot water for 10-15 minutes, then strain them and chop them very finely.
5. Mix prunes with grated horseradish and unsweetened, preferably homemade yogurt.
6. Season well with salt and pepper. Place in the refrigerator for a while.
7. Wash the beets and potatoes using a vegetable brush and wrap them in foil.
8. Preheat the oven to 180 degrees and cook the vegetables until soft.
9. Potatoes will be ready in about 45 minutes, beets in at least an hour.
10. Wait for the vegetables to cool slightly, rinse them with cool water, peel and cut into strips.
11. Take an apple, remove the core and cut it in the same way.
12. Pour lemon juice over it to prevent it from darkening.
13. Peel the pumpkin seeds, chop them with a knife and lightly fry them in a frying pan.
14. Mix all prepared ingredients together with dressing well in a bowl.
15. You can lay it out in layers in a transparent dish. Decorate as desired.

Bon appetit!

Beetroot salad is like a holiday on the table, thanks to its bright, rich color it will always create a holiday for you.

The first thing that comes to mind about the mention of beets is the well-known salad “Herring under a fur coat”. It would seem that you can come up with a lot of beet salads, but by literally changing 1 or 2 ingredients, cooking technique and type of serving, you can create a miracle!

Beets can be steamed, baked, fried, boiled and served raw and their taste will change each time. Well, almost everyone learned from their mothers and grandmothers how useful it is.

Scientists have long proven that only beets have such a unique set of useful elements and substances that are not destroyed by heat treatment.

If you are a fan of sweeter and spicy flavors, then it is better to bake beets in the oven, this method of cooking makes them sweeter and more aromatic. But this vegetable becomes most saturated in color if it is grated and fried in vegetable oil - the color comes out truly bright and festive!

How to cook beet salad - 15 varieties

An easy to prepare salad, but very appetizing. Performed in layers.

Ingredients:

• Potatoes - 6 pcs.
• Eggs - 5 pcs.
• Carrots - 6 pcs.
• Beetroot - 3 pcs.
• Salt - to taste
• Greens - to taste
• Mayonnaise - to taste
• Black pepper - to taste

Preparation:

Boil the eggs hard. Cook the beets in their skins for about 50 minutes. Cook the potatoes and beets together, also in their jackets, for 30 minutes.

We grate all boiled products. Mix beets, carrots and potatoes separately with mayonnaise, salt, pepper and mix.

Place the ingredients in the prepared salad bowl in layers. First potatoes, then carrots, eggs and beets on top. Lubricate generously with mayonnaise and decorate with our herbs. Our delicious salad is ready!

The name of the salad speaks for itself - nothing more.

Ingredients:

• Boiled beets - 4 pcs.
• Refined sunflower oil
• Red onion - half an onion
• Salt - to taste

Preparation:

Boil the beets for 50 minutes, then grate them. Finely chop the onion. Mix the products, season with salt and refined sunflower oil.

To make the onion less spicy in the salad, you can marinate it in advance. This will add sweetness to the onions and take away any excessive heat.

When you want something spicy and piquant, but don’t want to bother, this salad will always help you out.

Ingredients:

• Garlic - 5 teeth.
• Beetroot - 2 pcs.
• Vegetable oil - 3 tbsp.
• Ground black pepper - 0.5 tsp.
• Salt - 0.5 tsp.
• Greens to taste

Preparation:

Bake the beets in the oven for 30 - 40 minutes. Cool the finished root vegetable, peel it and grate it on a coarse grater.

Pass the garlic through a press. Mix garlic with beets, salt, pepper and season with vegetable oil.

When serving, decorate with chopped herbs.

In order for the beets to bake faster and more evenly, they need to be pierced through with a knitting needle 20 times.

Ideally healthy salad and low in calories. Those who count calories will especially like it.

Ingredients:

• Boiled beets - 250 gr.
• Prunes - 70 gr.
• Pear or apple - 200 gr.
• Vegetable oil - to taste
• Honey - 1 tsp.
• Lemon juice - to taste
• Salt - to taste

Preparation:

Boil the beets and grate them. Prunes mode in pieces. Peel the pear and remove the core, cut or cut into thin strips.

In a separate plate, mix honey with lemon juice, a quarter of a lemon is enough. Add vegetable oil and mix. Pour all our ingredients with the resulting dressing and mix. Add salt if desired.

For this salad, choose non-soft, slightly greenish pears or apples to avoid oozing juice.

A very bright and tasty snack for any time of the year.

Ingredients:

• Beetroot - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Canned corn - 200 gr.
• Vinegar 9% - 1/3 tsp.
• Parsley - 20 gr.
• Salt - to taste

Preparation:

1. Boil beets, carrots and potatoes in salted water until tender.
2. Then cool and peel the vegetables.
3. Cut the potatoes and carrots into cubes, grate the beets on a coarse grater.
4. Drain the corn kernels and add to the salad.
5. Finely chop the onion and herbs and add to the salad.
6. Mix everything thoroughly and season with sunflower oil, vinegar and salt.

This salad will never leave you hungry. Quite a high-calorie and filling salad.

Ingredients:

• Beetroot - 3 pcs.
• Mayonnaise - to taste
• Garlic - 3 teeth.
• Walnut - 70 gr.

Preparation:

Boil the beets in their skins until tender. Peel and grate on a coarse grater.

We grate the walnuts on a fine or coarse grater, depending on your tastes.

Garlic can also be grated on a fine grater.

Mix all the ingredients together and pour in mayonnaise. Salad ready!

Another option for layered salad. The salad has its own twist - literally!

Ingredients:

• Large boiled beets - 1 pc.
• Processed cheese - 2 pcs.
• Carrots - 2 pcs.
• Walnuts - to taste
• Raisins - to taste
• Mayonnaise

Preparation:

1. Boil the beets, peel and grate on a coarse grater. Add chopped walnuts and mayonnaise to the beets.
2. Mix finely grated raw carrots with raisins and mayonnaise.
3. Grate the processed cheese, mix with mayonnaise and chopped garlic.
4. Now put the salad in a salad bowl in layers:
5. carrot mixture,
6. Cheese mixture,
7. Beetroot mixture.
8. You can decorate the salad with raisins on top.

By adding an apple to the salad, a light and fresh taste appears.

Ingredients:

• Apple - 1 pc.
• Beetroot - 1 piece
• Garlic - 3 teeth.
• Cottage cheese - 200g
• Greens - to taste
• Salt, black pepper - to taste
• Mayonnaise or sour cream - to taste

Preparation:

Grate the apple and boiled beets into a salad bowl. Add chopped garlic and herbs.

Then pour in the cottage cheese and mix everything. At the end, add salt, pepper and mayonnaise.

An easy to prepare, yet very tasty salad.

Ingredients:

• Pickled cucumbers - 200 gr.
• Boiled beets - 300 gr.
• Garlic - 2 teeth.
• Mayonnaise or sour cream

Preparation:

1. Boil the beets in advance, peel and grate them on a coarse grater.
2. Grate the pickled cucumbers on a fine grater.
3. Chop the garlic.
4. Mix all products and season with mayonnaise.
5. This is such a simple salad!

A spectacular salad, suitable for any feast.

Ingredients:

• Raw beets - 150 gr.
• Garlic - 2 teeth.
• Salt - to taste
• Leek - to taste
• Khmeli-suneli seasoning - 0.5 tsp.
• Sour cream - 100 gr.

Preparation:

1. Peel the beets and rub them into strips, then chop them with a knife.
2. Grind the garlic into sour cream, add seasoning and salt. Mix everything.
3. Season the beets with the resulting sour cream dressing.
4. Now the salad can be beautifully decorated. Using a chef's ring, place the salad on a plate and decorate it with leek rings. It turns out very festive!

If you grate raw beets into strips on a coarse grater, they will not release much juice. Accordingly, it will be easier to work with it.

This healthy and beautiful salad is prepared simply and quickly. You just need to boil the beets and make a dressing for it.

Ingredients:

• Boiled beets 900 gr.
• For refueling:
• Red wine vinegar - 1.5 tbsp.
• Olive oil - 4 tbsp.
• Garlic - 2 teeth.
• Onion feathers

Preparation:

Let the beets cook for 1 hour. Meanwhile, make salad dressing.

Place all the chopped ingredients for dressing in a deep bowl and beat with a mixer.

Peel the finished beets, cut into cubes and place in the prepared dressing. Mix everything, cover and put in the refrigerator for 1 - 2 hours.

Beet caviar - salad

This salad is a whole storehouse of vitamins.

Ingredients:

• Beetroot - 1 pc.
• Carrots - 2 pcs.
• Bell pepper - 3 pcs.
• Onion - 1 pc.
• Celery - 2 stalks
• Tomato paste - 5 tbsp.
• Garlic - 5 teeth.
• Greenery
• Black pepper
• Sugar - 1 tsp.
• Vegetable oil - for frying

Preparation:

1. Cut beets, carrots, bell peppers and onions into cubes. Celery into circles, finely chop the garlic.
2. Making the fry:
3. First, pour the onion into a frying pan with oil, then after a minute the carrots, fry everything for 3 minutes. Then add the celery and bell pepper and fry for another 4 minutes.
4. Add a little water to the tomato paste, bringing it to the consistency of the sauce and put it in the fryer. We remove everything to low heat and simmer for another 10 minutes.
5. Separately, fry the beets with the addition of salt and, removing them to low heat, simmer under the lid for 20 minutes.
6. After 20 minutes, add our roast to the beets, pepper and simmer under the lid for 5 minutes. At the end, add sugar, garlic and chopped herbs. Beet caviar - salad can be removed from the heat.

The salad has absorbed all the most healthy and delicious things. Prunes and raisins give the salad a rich taste, and nuts have a wonderful aroma.

Ingredients:

• Apple - 1 pc.
• Beetroot - 1 pc.
• Raisins - 50 gr.
• Prunes - 100 gr.
• Walnuts - 25 gr.
• Peanuts - 25 gr.
• Sour cream - 50 gr.
• Garlic - 3 teeth.

Preparation:

1. Boil the beets, cool, peel and grate.
2. Chop the nuts.
3. Cut the washed prunes.
4. Finely chop the garlic
5. Peel and grate the apple.
6. Wash the raisins and mix with the rest of the products, season with sour cream and mix.

Beet salad with avocado

An exotic salad in which mayonnaise is replaced with avocado.

Ingredients:

• Boiled beets - 500 gr.
• Cheese - 100 gr.
• Garlic - 1 tooth.
• Lemon - 1 pc.
• Avocado - 1 pc.
• Walnuts - 60 gr.
• Olive oil - 3 tbsp.
• Black pepper

Preparation:

1. Boil the beets and grate them on a coarse grater. We also grate the cheese.
2. Chop the garlic and walnuts.
3. Prepare the avocado sauce:
4. Cut the avocado in half and remove the pulp, mashing it with a fork until smooth. Season with olive oil and the juice of half a lemon. Mix everything with a blender.
5. Mix all ingredients, salt and pepper. You can decorate as desired.

The salad has a pronounced spicy taste. The spiciness can be adjusted independently by reducing the spices.

Ingredients:

• Lemon - 1 pc.
• Olive oil - 1 tbsp. l.
• Honey - 1 tbsp.
• Ground cumin - 3 gr.
• Ground coriander - 2 gr.
• Ground cinnamon - 2 gr.
• Hot pepper - 1 gr.
• Coarse salt
• Beets - 450 gr.
• Carrots - 200 gr.
• Parsley - 15 gr.

Preparation:

Grate raw beets and carrots on a coarse grater and mix with all the spices. Mix everything and serve.

This salad goes best with fried pork or chicken.

Beetroot is a root vegetable familiar to our country, without which the preparation of beetroot soups, salads and vinaigrettes, and various soups is indispensable. It appeared here during the existence of Kievan Rus, and came to its territory from Byzantium.

Even in ancient times, beets were studied by health food researchers, and they were the first to come to the conclusion that this vegetable has medicinal properties. This discovery is confirmed by modern scientists. Moreover, they were able to prove that this root vegetable is indispensable in the human diet.

The beneficial properties of beets come down to the fact that this vegetable contains a set of elements that cannot be found in any other root vegetable.

In addition, a huge amount of beneficial substances present in beets are not destroyed even when cooked at high temperatures.

The benefits of boiled beets for the body

This root vegetable is indicated for consumption:

• For chronic constipation;
• For various liver diseases;
• For obesity;
• For hypertension and atherosclerosis (due to the presence of magnesium in the vegetable);
• During pregnancy (the root vegetable contains folic acid, which is necessary for the formation of a healthy nervous system of the baby);
• For diseases when the body lacks iodine.

This root vegetable cleanses the body like no other product. Strengthening intestinal motility and control of metabolic processes is ensured by organic acids, fiber and many elements, which are abundant in the biochemical composition of the vegetable.

The human intestines are also sanitized due to the fact that the root vegetable allows you to destroy all putrefactive bacteria present in it.

Beets contain a lot of lipotropic substance called betaine. It is this substance that monitors fat metabolism in the body, prevents liver infiltration, and reduces blood pressure. At the same time, betaine works both when fresh juice is prepared from the root vegetable, and when soup is made from the vegetable. Therefore, beets are an indispensable product in the diet of people with liver problems and obesity.

Beets are an excellent diuretic. This is an excellent remedy for treating inflammatory processes. A native of Byzantium, it allows a person to overcome depression and hangover if a broth made from root vegetables and meat is used as a medicine.

Recently, many scientists have reduced their research to the fact that the root vegetable in question can slow down the development of malignant tumors.

How to properly boil beets for salad

The root crop is thoroughly washed, removing all contaminants. There is no need to clean it, even the tails can be left uncut. When preparing the root vegetable for cooking, do not damage its skin.

Otherwise, all the juice will leak out of the vegetable, which will lead to the disappearance of its rich red color and taste. If the skin is not damaged, the number of vitamins that will be preserved during cooking increases.

Beets prepared for cooking are placed exclusively in cool water and only after that they are sent to the fire. This allows you not to waste the beneficial properties of the root vegetable during the cooking process.

You need to take so much water for cooking that the vegetable is barely hidden under it. The cooking process takes place over low heat; strong boiling is unacceptable. If water boils away, add it, but it should not be hot.

When cooking root vegetables, you do not need to salt it. Otherwise it will harden, resulting in longer cooking times. To preserve the brightness of the boiled root vegetable, you need to add lemon juice or vinegar to the boiling water (a few spoons are enough).

The cooking time for beets directly depends on their type, size and age. On average, you need to navigate for 1 hour. The readiness of the root vegetable is determined by piercing it with a fork or knife.

Boiled beet salad recipes

You can make many different salads from any vegetable as part of other products. As for beets, the imagination of preparing salads knows no bounds. It is enough to take a root vegetable, add any other vegetable to it, season it - and the salad is ready.

And if you add one more ingredient to this salad, you get another salad appetizer option.

The uniqueness of the root vegetable is that it can act as a single vegetable in a sour cream or mayonnaise salad and this will not in any way affect the unforgettable taste of the prepared dish.

Simple salad

To prepare the simplest boiled beet salad you will need the following ingredients:

• 2 small beets;
• Salt;
• 3 tbsp. spoons of sour cream or mayonnaise.

The boiled root vegetable is peeled and grated on a coarse grater. Add your choice of sour cream or mayonnaise. Stir and the dish is ready to eat.

This salad can be prepared in another variation, when the boiled root vegetable is grated not on a coarse grater, but on a fine one.

Salad with garlic

Option 1. To prepare a salad of garlic and boiled beets you need to take:

• 3 cloves of garlic;
• 2 small beets;
• Salt;
• 3 tbsp. spoons of mayonnaise.

Boiled and peeled beets are grated on a coarse grater, the garlic is passed through a press, the specified amount of mayonnaise and a little salt are added. All ingredients are mixed and the salad is ready to eat.

Option 2. The salad can be somewhat diversified if you add 100-300 grams of cheese to the above ingredients. This addition will allow you to make a more nutritious and satisfying dish.

You can also add some pickled cucumbers, which are grated on a coarse grater, to the salad of garlic and boiled beets. The result will be a very tasty dish.

Salad with carrots

Option 1. To prepare the simplest salad of carrots and boiled beets you will need:

• 1 boiled beets;
• Mayonnaise;
• 1 fresh carrot;
• Greenery;
• Salt.

Boiled beets are peeled, and pre-washed carrots are peeled. The prepared vegetables are grated on a coarse grater, salted, seasoned with mayonnaise and mixed. For decoration, use greens, which are finely chopped and sprinkled on top.

Option 2. A salad made from carrots and boiled beets with the addition of other ingredients is no less tasty. So,

• 4 raw medium-sized carrots;
• Half a glass of raisins;
• 3 boiled small beets;
• Mayonnaise;
• 1 processed cheese;
• Half a cup of shelled walnuts;
• 3 cloves of garlic;
• Salt;
• Greenery.

Peeled root vegetables and processed cheese are grated on a coarse grater.

The washed raisins should be soaked in cold water for 20 minutes, and the peeled walnuts should be chopped with a knife.

Place the ingredients on a flat plate in the following sequence: carrots, raisins, mayonnaise, processed cheese, garlic, mayonnaise, beets, walnuts, mayonnaise.

For decoration, use greens, which are finely chopped and sprinkled on top of the salad.

Before serving the salad, let it sit in the refrigerator for 30 minutes.

Diet salad

Despite the fact that dietary salads are usually prepared from raw vegetables, you can also prepare a low-calorie and healthy dish from boiled beets. To do this you will need:

• 2 boiled beets;
• Salt;
• 4 tbsp. spoons of low-fat yogurt, which has no additives;
• 1 yellow onion.

Peeled beets are grated on a coarse grater, salted, mixed with onions, which are first cut into thin half rings. Add yogurt and stir.

If yogurt is not available, you can use olive oil.

and step-by-step recommendations to help you prepare this incredibly delicious oriental sweet.

Quick salad recipes from any product - just find yours.

The chicken meatball soup recipe is delicious and even those who don’t really like it will like it.

Recipes for boiled beet salads for the winter

Beets are considered a valuable product during the cold season. And a salad prepared from this root vegetable for the winter will be a real godsend, because there is nothing better in the winter than a jar of homemade food.

It is also worth noting that any canned beet salad can be used not only for its intended purpose, but also as a preparation that is used when stewing or cooking soup.

Salad with bell pepper for the winter

To prepare it you will need:

• 2 kg. beets;
• 750 gr. tomato;
• 250 gr. sweet pepper;
• 250 gr. onions;
• 100 gr. garlic;
• 2 tbsp. spoons of salt;
• 100 gr. Sahara;
• 100 ml 9% vinegar.

All vegetables included in the recipe must be thoroughly washed and peeled.

Next comes the cutting: beets, peppers - into strips, tomatoes, onions - into cubes. Place the chopped vegetables in a saucepan and add the garlic passed through a press. Add salt and sugar, and after stirring, put the pan on the fire and simmer for 40 minutes.

10 minutes before the end of stewing, add vinegar.

The finished salad is placed in pre-sterilized jars and rolled up.

The indicated quantity of products is designed for 9 350 ml cans.

Salad with beans for the winter

To prepare it you will need:

• 3 kg. boiled beets;
• 0.5 kg. carrots;
• 0.5 kg. onions;
• 0.5 kg. boiled beans;
• 0.5 liters of tomato paste;
• 0.5 liters of sunflower oil;
• 100 ml 9% vinegar;
• 1 cup of sugar;
• Salt pepper.

Boiled beets and raw carrots need to be grated on a coarse grater. Onion – cut into thin half rings. Place the chopped vegetables into a saucepan, add pre-boiled beans, tomato paste, sunflower oil, pepper, sugar and salt.

Place the pan on the fire and simmer for 1 hour. Add vinegar 10 minutes before the end of stewing.

At the end of the stewing, the salad is placed in pre-sterilized jars and rolled up.

After the beets are cooked, they must be placed under running cold water. This will allow the root crop to “reach”, and the process of peeling it will be noticeably simplified.

When preparing salads or vinaigrettes, it is recommended to use not boiled beets, but baked ones, for example, in the microwave. In this case, the root vegetable is placed in a baking bag and then in the microwave. The baking process will take approximately 30 minutes, and the root vegetable will retain more vitamin C than in the boiled version.

For boiling, you need to choose root vegetables that are small in size and flattened in shape - they cook faster, and the result is tasty and beautiful.

If you don’t like the smell of beets, you can remove it by throwing a crust of bread into the pan with the root vegetable.

Peeled fresh root vegetables cannot be exposed to air, as this destroys vitamin C.

Eat right!

To prepare beet salad with garlic you will need:

• 2 beets
• 2 cloves garlic
• 70-100 g cheese
• mayonnaise
• salt to taste

Beet salad recipe

1. Wash the beets without peeling them, wrap each one in foil and bake in the oven at 180° for 60-80 minutes (time depends on the size of the beets) or boil them until tender.
2. Peel the boiled beets and nitrite them on a coarse grater.
   Pass the garlic through a press or chop finely.
3. Grate the cheese. Place beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise and add a little salt.

Salad with beets, nuts and prunes

To prepare the salad you will need:

• 2 medium beets
• clove of garlic
• 5-7 prunes
• 1/3 cup walnuts
• mayonnaise

Recipe for beet salad with nuts and prunes

1. Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
2. Lightly chop the walnuts.
3. Combine prunes, beets, nuts and garlic, passed through a press.
4. Season with mayonnaise. Eat for your health!

Beet salad with olive oil

Continuing the theme of simple and tasty beet salads: this salad is very light, it is suitable for girls who watch their figure. In addition, the salad does not have the specific smell of flowers.

To prepare beet salad with olive oil you will need:

• 4 beets
• green onion
• half a bunch of coriander (cilantro)
• 3 tbsp. olive
• 1 tbsp. lemon juice
• salt (coarse, non-iodized)
• freshly ground black pepper

Recipe for beet salad with olive oil

1. Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
2. Cool the beets at room temperature. Peel the beets and grate them on a coarse grater. Finely chop the green onions.
3. Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
4. Pour the sauce over the beets and gently toss the salad. Add finely chopped cilantro.
5. Stir again. Taste the salad. Add salt to the salad and pepper. Use the salad as a side dish and appetizer.

Korean Beetroot Salad

Korean beets are a dish that many people like. This salad can be the basis for other salads.

To prepare beets in Korean you will need:

• 500g beets
• 2-3 cloves of garlic
• 1/3 cup vegetable oil
• 1/3 tsp. red pepper
• 1/3 cup vinegar
• salt to taste
• vegetable oil

Korean beetroot recipe

1. Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat the oil in a frying pan and pour in the beets. Refrigerate.
3. Leave the beets under pressure for 12 hours. Bon appetit!

2-3 beets, 2 tablespoons of vegetable oil, citric acid, pepper to taste, parsley and dill.

Bake the beets, peel and cut into strips. Then add salt, sprinkle with pepper, season with vegetable oil mixed with citric acid, stir, and sprinkle chopped parsley and dill on top.

BEET SALAD WITH BEANS

2 large beets, 1.5 cups of beans, 1 pickled cucumber, 1 carrot, 1 cup of curd or sour cream sauce, 1 bunch of green onions.

Boil the beets, peel and chop. Add boiled beans, finely chopped pickled cucumber, grated carrots. Then mix everything and season with sauce. Garnish the finished salad with finely chopped green onions.

BEET SALAD WITH MUSHROOMS

2 beets, 1 onion, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, several sprigs of parsley.

Boil the beets, cool, peel and grate on a coarse grater. Cut the onion into small cubes and fry in vegetable oil until golden brown. Soak 5-6 dry mushrooms in cold water for 3-4 hours, then boil them until tender, cool and cut into thin strips. Combine all products, mix, salt to taste. Then add grated horseradish and season with vegetable oil. Decorate the finished salad with sprigs of herbs.

BEET SALAD WITH WALNUTS

3-4 medium beets, 1 cup walnut kernels or pumpkin seeds, 1 teaspoon fruit vinegar, a clove of garlic, 4 tablespoons mayonnaise, several sprigs of herbs.

Boil the beets, cool, peel, chop into strips or grate on a coarse grater. Add chopped walnut kernels or mashed pumpkin seeds, grated garlic, mayonnaise and fruit vinegar. Mix everything thoroughly, place in a salad bowl, pour mayonnaise on top and garnish with sprigs of herbs.

BEET SALAD WITH POMEGRANATE SEEDS

3 medium beets, 1 cup pomegranate seeds, 1/2 cup vegetable oil, sugar to taste.

Boil the beets, peel and grate on a fine grater. Then mash the pomegranate seeds, mix with beets, add sugar to taste and season with vegetable oil.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1 jar of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add a finely chopped medium-sized apple, steamed raisins, as well as chopped and lightly toasted walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.

BEET SALAD WITH ONIONS AND APPLES

2-3 medium beets, 1 onion, 1 apple, cumin, 1 tablespoon horseradish, sugar, pomegranate juice to taste, 3 tablespoons vegetable oil.

Wash the raw beets, peel and grate on a fine grater. Peel a medium-sized apple, remove the core and cut into strips, add finely chopped onion and horseradish. Then mix all the ingredients thoroughly and season with cumin, sugar, pomegranate juice and, if desired, vegetable oil.

BEET SALAD WITH ONION

5-6 pcs. table beets, 2 onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.

Wash the raw beets well, peel them and grate them on a coarse grater. Add finely chopped onions. Season the salad with vegetable oil mixed with lemon juice and salt.

BEET SALAD WITH POTATOES

2 beets, 2 potatoes, 1 onion, 2 teaspoons of grated horseradish, 2 tablespoons of vegetable oil, vinegar to taste.

Boil the beets, peel and cut into thin slices, add boiled potatoes cut into slices, grated horseradish. Cut the onion into rings and lightly fry. Mix everything, add vegetable oil and vinegar to taste.

BEET SALAD WITH CABBAGE

2 medium beets, 1/3 fork empty, 1 tablespoon vegetable oil, 2 tablespoons lemon juice, sugar, salt to taste.

Bake the washed beets and cool. Finely chop fresh white cabbage, add salt and rub with your hands, mix with chopped baked beets. Then add sugar, lemon juice diluted with water and season with vegetable oil.

BEET SALAD WITH POTATOES AND BEANS

3 beets, 3 potatoes, 1/2 cup white beans, 1 sweet pepper, herbs; for dressing - 1 tablespoon of vegetable oil, salt, pepper, vinegar to taste.

Boil the potatoes in their skins and peel them. Bake the beets and also peel them. Then cut the products into small cubes, mix with boiled white beans and diced sweet peppers. Mix everything and pour in the dressing. Place the salad in a salad bowl, garnish with pepper rings and herbs.

BEET SALAD WITH ONION

3 beets, 3 onions, 1/2 cup grated horseradish, salt, citric acid, mustard to taste, 1/2 jar of mayonnaise, 3 tablespoons of green peas, several sprigs of herbs.

Boil the beets, peel them, grate them on a coarse grater, add sautéed turnips
chopped onion, diced, salt, citric acid to taste and grated horseradish
on a fine grater. Mix everything, season with a mixture of mayonnaise and mustard. When submitting
Garnish the salad with green peas and sprigs of herbs on the table. You can dress the salad
vegetable oil with vinegar.

BEET SALAD WITH MAYONEISE

3 beets, 2 tablespoons sugar, 3 tablespoons cream, pepper, lemon zest, cumin to taste, 1 jar of mayonnaise, 1 bunch of parsley.

Wash the beets, boil, peel, cut into slices and put again in the same broth, seasoning it with spices. After 2 hours, remove the beets, cut into strips and pour with mayonnaise. You can add a little cream, sugar, pepper, lemon zest. Sprinkle chopped parsley on top of the salad.

BEET SALAD WITH CUCUMBERS

2 beets, 2 pickles, 2 fresh cucumbers, green onions, 1/2 jar of mayonnaise, 1 teaspoon of sugar, salt to taste.

Boil the beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, green onions, sugar. Season the salad with mayonnaise and salt.

BEET SALAD, CUCUMBER AND RADISH

2-3 beets, 1-2 fresh cucumbers, 1 bunch of radishes, 1/2 jar of mayonnaise, 1 clove of garlic, parsley, cherry plum.

Wash the raw beets, peel them, and grate them on a coarse grater. Add cucumbers and radishes cut into strips and cherry plum cut into slices. Then mix everything, pour in mayonnaise, sprinkle with parsley and chopped garlic.

BEET SALAD WITH NUTS AND GARLIC

3-4 beets, 1 cup walnut kernels, 3 cloves of garlic, sweet capsicum, 3 tablespoons vinegar, 3 tablespoons vegetable oil, parsley, salt to taste.

Boil the beets and finely chop them, carefully chop the peeled walnuts. Grind the garlic and a little capsicum with salt. Then mix everything well, dilute with vinegar, add vegetable oil, sprinkle with parsley.

BEET SALAD WITH VEGETABLE OIL

2-3 beets, 2 tablespoons of vegetable oil, 1 teaspoon of grated horseradish, 1 teaspoon of vinegar, salt to taste.

Boil the beets or bake them in the oven, grate them on a coarse grater, add salt and pour vinegar over them. The salad can be stored in the refrigerator for several days. Before serving, season the salad with vegetable oil and grated horseradish.

BEET SALAD WITH RADISH AND POMEGRANATE JUICE

2 medium beets, 2 small radishes, 1/2 cup pomegranate juice, sugar or honey to taste, cumin or dill seeds.

Wash raw beets and radishes, peel and grate on a coarse grater, add pomegranate juice. Season the salad with sugar or honey, add cumin or dill seeds.

BEET SALAD WITH CELERY

1-2 medium beets, 2 small pickles, 1 celery root, 1/2 jar of mayonnaise.

Cut boiled beets, celery, cucumbers into cubes. Mix everything, season with mayonnaise, place in a salad bowl and garnish with pickled cucumber rings.

BEET AND SWEET PEPPER SALAD

2-3 beets, 1 teaspoon mustard, 1 clove of garlic, 1 pod of sweet pepper, dill, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream.

Cut raw beets and peppers into strips, add chopped garlic and mustard. Mix everything, pour in a mixture of mayonnaise and sour cream and sprinkle with chopped dill.

BEET SALAD AND RAW VEGETABLES

1 beet, 1 carrot, 2 apples, 1/2 celery root, 3 tablespoons vegetable oil, juice of 1/2 lemon, salt, pepper to taste, parsley.

Grate raw medium-sized beets, raw carrots, peeled apples and celery root on a coarse grater. Season the resulting mixture with vegetable oil and lemon juice, salt and pepper to taste. Mix everything, place in a salad bowl and garnish with parsley.

BEET SALAD WITH BEANS

2 medium beets, 1 cup beans, 2 apples, juice of 1/2 lemon, 3 tablespoons vegetable oil, salt and pepper to taste, parsley and dill.

Boil the beets, peel and cut into cubes. Boil the beans, cool. Peel the apples and cut into small cubes. Combine all prepared products, add lemon juice, salt and pepper to taste. Season the salad with vegetable oil, garnish with apple slices and herbs.

BEET SALAD WITH SOUR CREAM

1-2 beets, 2 tablespoons sugar, 1/2 cup sour cream.

Boil the beets, cool, peel and cut into slices. Sprinkle sugar on top and pour sour cream.

BEET SALAD WITH HORSERADISH

2 small beets, 1 tablespoon vinegar, 1 tablespoon vegetable oil, 2 tablespoons grated horseradish, salt to taste.

Boil the beets, cool, peel, and cut into thin slices. Then add salt, vinegar and marinate for 20 minutes. Then season the beets with vegetable oil and finely grated horseradish.

BEET SALAD WITH HORSERADISH AND EGG

3-4 small beets, 1 egg, 2 tablespoons of grated horseradish, vinegar, vegetable oil, salt to taste.

Boil the beets in salted water, peel and cut into strips. Grate the horseradish on a fine grater or pass through a meat grinder, combine with beets, season with vinegar, vegetable oil and salt to taste. Top the salad with slices of hard-boiled egg.

BEET SALAD WITH PRUNES

2 beets, 1/2 cup prunes, juice of 1/3 lemon, 1 jar of mayonnaise, 4 tablespoons sour cream, sugar, salt to taste.

Rinse the prunes with warm water, pour boiling water for 20 minutes, remove the pits and chop finely, add the grated beets. Mix everything, sprinkle with lemon juice, salt to taste, season with mayonnaise mixed with sour cream and sugar.

BEET SALAD WITH PRUNES AND HERBS

3 beets, 1 cup prunes, 1 jar of mayonnaise, herbs, salt to taste.

Boil beets and prunes. Remove the pits from the prunes. Then mince the beets and prune pulp, season with mayonnaise and salt to taste. Place the salad in a salad bowl and garnish with herbs.

BEET SALAD WITH PRUNES AND NUTS

2 beets, 1/2 cup prunes, 1/2 cup walnuts, 1 jar of mayonnaise.

Boil the beets, peel and grate on a coarse grater. Pour boiling water over the prunes and leave for 20-30 minutes, then separate the pulp from the seeds and cut into small pieces. Grind the walnut kernels, mix with prunes and beets, season with mayonnaise. You can add some raisins or dried apricots to the salad.

BEET SALAD WITH PRUNES AND RICE

2 beets, 1/2 cup prunes, 2 tablespoons rice, 1/2 cup sour cream, sugar, salt, herbs to taste.

Bake the beets, peel them, cut into strips or slices, add chopped prune pulp, cooked and cooled rice. Season the salad with sour cream, sugar, salt, sprinkle with herbs.

BEET SALAD WITH GARLIC

2 beets, 2-3 cloves of garlic, 1 tablespoon of grated horseradish, 1 tablespoon of vegetable oil, salt and sugar.

Boil the beets, peel and grate on a coarse grater. Add chopped garlic, horseradish, stir, salt, add sugar and season with vegetable oil.

BEET SALAD WITH APPLES AND MAYONEISE

2 small beets, 2 medium apples, 10 walnuts, 4 tablespoons of mayonnaise.

Boil the beets and grate them on a coarse grater. Peel the apples, remove the core, grate on a fine grater, chop the walnut kernels. Then mix everything and season with mayonnaise.

BEET SALAD WITH APPLES AND VEGETABLE OIL

1-2 small beets, 2 sour apples, 1 radish, 1 onion, lemon or pomegranate juice, sugar, 3 tablespoons of vegetable oil.

Grate raw beets, radishes and peeled apples on a fine grater, finely chop the onion. Then mix everything well, season with vegetable oil. Add sugar, lemon or pomegranate juice until the salad acquires a strong sweet and sour taste.

BEET SALAD WITH APPLES AND COOK SAUCE

2-3 medium beets, 2 large sour apples, 1/2 onion, 1 teaspoon horseradish, cloves, cinnamon on the tip of a knife, 1 cup curd sauce, parsley, 1 pickled cucumber.

Boil the beets, cool, peel, and grate on a coarse grater. Add grated apples with peel, grated horseradish, finely chopped onion, seasoning, and curd sauce. Then place the salad in a salad bowl and garnish with parsley and slices of pickled cucumber.

BEET SALAD WITH APPLES AND SOUR CREAM

2-3 medium beets, 2 medium apples, 1 tablespoon sugar, 1/2 cup sour cream, citric acid to taste.

Chop the washed, peeled beets into strips. Peel the apples, remove the core, and chop finely. Then mix the beets and apples, season with citric acid, sugar, add half the sour cream.
Place the salad in a heap in a salad bowl, garnish with apple slices and pour over the remaining sour cream.

BEET SALAD WITH APPLES AND GARLIC

3-4 beets, 1/2 jar of mayonnaise, 2 cloves of garlic, 2 medium apples, herbs, salt.

Boil the beets, cool and grate on a coarse grater. Add garlic grated with salt, coarsely grated apples and pour over mayonnaise. Sprinkle parsley on top of the salad.

BEET SALAD WITH MARINATED GRAPES

1-2 medium beets, 1 tablespoon sugar, 1/2 cup pickled grapes, 1 tablespoon vinegar, salt to taste.

Boil the beets in water with vinegar, peel, and grate on a coarse grater. Then add pickled grapes, season to taste with sugar and salt.

BEET SALAD WITH APPLES, RICE AND RAISINS

1 medium beet, 1 tablespoon rice, 1 tablespoon butter, 1 tablespoon raisins, 2 tablespoons sour cream, 1/2 teaspoon sugar, cinnamon on the tip of a knife.

Boil or bake the beets, peel and remove the core with a spoon, giving the beets the appearance of a cup. Cook crumbly porridge from rice, add raisins, sugar, butter and cinnamon. Then mix everything, stuff the beets, pour sour cream and bake. Serve beets with sour cream.

BEET SALAD WITH Cottage Cheese

1-2 beets, 1/2 cup cottage cheese, 1/2 cup milk, cumin, salt, sugar to taste.

Boil the beets, cool, peel and grate on a fine grater. Add cumin, salt to taste, and cottage cheese mashed with milk. Then stir, add a little sugar.

BEET SALAD WITH CUCUMBERS

1 small beet, 1 pickled cucumber, 3 cloves of garlic, 4 tablespoons of mayonnaise, salt to taste.

Peel the raw beets, grate them on a coarse grater, and mix with grated cucumber. Add grated garlic, season with mayonnaise and salt.

BEET SALAD WITH RAISINS

2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1/2 jar of mayonnaise, parsley.

Boil the beets, peel, grate on a coarse grater, add finely chopped apple, steamed raisins, chopped and lightly fried walnut kernels. Then mix everything, pour in mayonnaise, sprinkle with parsley.