Beetroot salads: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beetroot is a vegetable rich in vitamins and minerals, it is used not only for stews and borscht. It also makes a variety of delicious salads. Various components of beetroot salad will help you easily change the sound of the main ingredient. Beetroot will become sweetish in taste if combined with nuts and prunes. Completely different notes will be revealed when combined with radish and garlic. Beetroot salads are very easy to prepare, so they invariably become an addition to both a festive and everyday table.

The benefits and harms of beets

The popularity of beets cannot be overstated, because this vegetable is certainly in almost every home. There is nothing surprising here, because beets are one of the few vegetables that do not lose vitamins and minerals that are part of it in large quantities during storage. It is especially good when cooked. For the human body, its benefits are simply undeniable.

With beetscontains vitamins PP, P, fiber, folic acid, iodine, potassium, magnesium, manganese, iron and many other useful elements.

100 grams of boiled beets contain only 40 calories, which makes the vegetable not so harmful to the figure. When cooked, beets do not lose their beneficial properties.

Easy beetroot salad recipes with photos

Often, experienced housewives in the daily diet of their family include he althy and at the same time simple beetroot salads. The peculiarity of such dishes is that they are low-component, which makes their preparation fast and affordable. But at the same time, they are able to significantly diversify the daily menu, and will be especially relevant during Lent.

Simple beet salads with fruits

Fruit is very often used as a worthy addition to beets. Any beetroot salad, the recipe of which is presented below, can be prepared using 500 grams of this vegetable. So, recipes:

1. Apple and beetroot salad. To prepare this dish, beets, 3 medium apples (choose sweet and sour varieties) and parsley are used. Apples with beets should be cut into equal slices, add parsley (it must first be finely chopped). Dress the salad with a mixture of apple cider vinegar and vegetable oil. S alt to taste.
2. Salad with apple and garlic. Grate a beetroot and 1 apple. Chop the garlic clove (you can do this with a knife). Garlic can be replaced with 1 tablespoon of French mustard. Season mixed with lemon juicevegetable oil. Add sugar and s alt.
3. Beetroot salad with prunes. The first step is to prepare dried fruits. For this salad, 100 grams of dried apricots, raisins and prunes are usually used. If you wish, you can change the list of dried fruits, choosing your favorite delicacies instead of those indicated. They need to be steamed for a few minutes with boiling water, and then drained. Grate the beets, add chopped dried fruits to it and leave to infuse for 30 minutes. Thus, the ingredients will be soaked in beetroot juice. Fill with mayonnaise. Chopped walnuts can be added to taste.
4. Pineapple salad with beets. Boil 200 grams of beets, cool and grate. About the same amount of pineapple cut into cubes, add chopped walnuts. Dress salad with sour cream.
5. Orange salad with beets. One large boiled beetroot, cut into slices, must be mixed with sliced \u200b\u200borange (the slices must first be cleaned of films). Season with a mixture of wine vinegar with vegetable oil, add finely chopped green onions. If desired, you can add a bunch of arugula to the beetroot salad.

Simple salads with beets and vegetables

Beets go well not only with fruits and dried fruits, but also with various vegetables. There are many recipes for beetroot salads, the taste of which is revealed in a completely different way in combination with other vegetables. Here are some of them:

1. Beetroot salad with pickles. Pre-boiled 500grams of beets and 2 medium pickled cucumbers should be cut into cubes. Then mix these ingredients with a finely chopped bunch of green onions and a small head of onion. Add a pinch of cumin and s alt the dish. The salad is dressed with vegetable oil.
2. Beetroot salad with walnuts and cucumber. For this salad, original to taste, you need to cut 2 cucumbers and beets into strips, chop a handful of walnuts (already peeled). Add parsley to the mixture, which must first be finely chopped. Season with 1-2 tablespoons of honey.
3. Onion salad with beets and sesame seeds. A very simple recipe, for which you will need to fry 2 chopped onions in a pan, add grated (or diced) beets to them, sprinkle with sesame seeds and caraway seeds. When serving, the dish can be decorated with herbs.
4. Beetroot salad with garlic and carrots. First you need to grate carrots and beets in equal amounts. S alt, garlic and walnuts are added to taste. Dress salad with mayonnaise.
5. Cucumber salad with beets and peas. Cut two boiled beets and three pickled cucumbers into cubes, mix with three tablespoons of green peas (canned peas are suitable). Season with mayonnaise, which, if desired, can be mixed with a chopped clove of garlic.
6. Salad with beets, celery, carrots and seaweed. Mix chopped celery, grated beets, carrots and seaweed in a separate bowl (about 100 grams of each component will be enough). Season with mayonnaise with wine vinegar (enoughone tablespoon of the last ingredient, so as not to spoil the dish). S alt to taste.

Simple beet salad with cheese

Cheese is a great addition to a variety of dishes. Beetroot is also no exception, and culinary experts around the world skillfully complement salads from this vegetable with various types of cheeses:

1. Beet salad with cheese. The usual Russian cheese will do (50 grams will be enough). It and one boiled beet should be grated, and then mixed with chopped walnuts. Salad dressing can be of your choice. For example, it can be sour cream or mayonnaise. Chopped garlic can be added to taste.
2. Salad with green onions, cheese and beets. Boil two beets and cut into cubes, and then mix with onions. S alt and pepper the dish to taste. Drizzle with olive oil mixed with lemon juice. Important: do not add too much lemon juice so that the salad is not too sour. Two teaspoons will suffice. Decorate the salad with crumbled cheese.
3. Salad with cheese, eggs and beets. Grate two eggs, two beets and 100 grams of cheese and mix thoroughly in a separate bowl. Add chopped garlic to the salad (two cloves will be enough) and a few tablespoons of canned peas. Season with sour cream mixed with mayonnaise in equal proportions.

Beetroot salads for the festive table

He althy beetroot salads can not be usedonly for the everyday menu, they also adorn festive tables with great success. For such dishes, baked or boiled beets are most often used, very rarely it can be a raw vegetable. The most fragrant it will be in the baked form. It is very easy to prepare - you just need to wrap the washed and dried beets in foil, and then send them to the oven. Bake in the middle rack of the oven at 180 degrees for about 40-50 minutes.

How to prepare raw beets for salad?

If raw beetroot is used for salad, then it must first be marinated in lemon or lime juice. 15-20 minutes for such a procedure will be enough. Important: before pickling, the beets must be cleaned, washed and finely chopped. The best companions for raw beetroot are the following ingredients:

• spinach;
• radish;
• carrot;
• greens;
• cucumbers.

The best gas stations will serve:

• vegetable oil;
• a few drops of fruit vinegar;
• vinaigrette sauce (olive oil with wine vinegar);
• balsamic vinegar.

Beetroot salad with nuts and carrots

For the dish you will need the following ingredients:

• one large raw beetroot;
• one large raw carrot;
• garlic;
• walnut;
• frozen black and red currants;
• s alt;
• mayonnaise.

For this saladraw vegetables (beets and carrots) are used, which must be grated, and then mixed with thawed berries and chopped nuts. Season with mayonnaise, add the garlic passed through the press and s alt the dish.

Salad can be varied with grated horseradish, fresh herbs, raisins or prunes. You can also experiment with dressing by mixing mayonnaise with lemon juice on grated horseradish.

Salad with cheese and beets

Ingredients:

• three apples;
• three beets (raw beets are used);
• 50 grams of cheese;
• greens;
• garlic;
• mayonnaise;
• sour cream.

Grate raw beetroot and apple, previously peeled, then add garlic and grated cheese to them. Season with mayonnaise-sour cream sauce. It is better to decorate on a flat dish, decorating with roses from boiled beets. Fresh herbs can be topped on this mayonnaise beetroot salad.

Beetroot salad with avocado and herring

Ingredients:

• 200 gr. slightly s alted herring;
• one bulb;
• one small boiled beetroot;
• one big tomato;
• one avocado;
• two boiled eggs;
• greens (dill is ideal);
• lemon juice;
• mayonnaise.

Cut all ingredients (except eggs and beets) into small cubes. Grate beets and eggs on a coarse grater. You need to spread the salad on the dish in layers in the following sequence: beets, then herring, after it mayonnaise, and then - avocado, onion,tomato, grated eggs, again layers of herring and beets. Decorate with greenery on top. Before serving, the salad must be soaked.

Beet salad with egg and salmon

This beetroot salad can be made with the following ingredients:

• three eggs;
• one can of salmon;
• one medium boiled beetroot;
• greens;
• mayonnaise;
• s alt to taste.

It is necessary to drain all the liquid from the canned food, remove the bones and skin, and then carefully mash the salmon fillet with a fork. Grate boiled eggs and boiled beets. You need to lay out layers in the form of a square in the following sequence: beets come first, after salmon, only then eggs. Each layer must be well smeared with mayonnaise. S alt to taste (also each layer separately). Garnish with finely chopped green onions.

Beet salad with egg and garlic

This dish can be used with equal success both for a festive table and for everyday food. For its preparation you need:

• boiled eggs (3 pieces);
• garlic (2 cloves);
• boiled beets (2 pieces);
• mayonnaise;
• s alt.

Grate the beets on a medium grater, and then mix them with the garlic passed through the press. Grate the eggs on a coarse grater. Lay out in layers on a flat dish, using a round shape (if there is none, then you can use thick paper, which should be folded into a ring and secured). Lay out the layers in this order: half the beets, eggs (you need to leave a little to decoratethem salad), beetroot again. When decorating, use the remaining beets and herbs.