What kind of salad can be made from beets: ideas, selection of ingredients, cooking recipes

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

What kind of salad can be made from beets? When it comes to snacks from this vegetable, it is difficult to avoid combining it with any s alty or sweet ingredients. This combination always works great.

Interestingly, the sweetness of beets is actually the result of the plant's winter survival strategy. The sugar in the root acts as an antifreeze, keeping the fluid in the cells from freezing and forming destructive ice crystals.

But that doesn't mean that different food combinations can't take place. To prepare a hearty red beet salad, you should remove the sweetness from it. By baking or boiling it, you remove excess sugar and make the vegetable taste more insipid. What interesting things can be made from beets?

How to make this salad?

This red beet salad requiresprocess the vegetable thermally. It can be prepared by traditional boiling, baking in the oven or in a double boiler. The latter method allows you to get the final product with the perfect texture and the best flavor without losing moisture. If you have a double boiler and a lot of free time, this is the best way to cook beets.

However, a boiled or oven-baked vegetable is also great. Adding a small amount of water to the oven will compensate for the evaporation and drying of the beets. So, how to prepare a salad vegetable?

Beet preparation

When using a steamer, draw water into the device and heat it to 88 degrees. Put the beets in a large bowl, rub them with a little vegetable oil and vinegar, one tbsp. l. s alt and half tsp. pepper. Transfer all of these ingredients to a steamer bowl. Put it on heat and cook for 4 hours. Using tongs, carefully remove the vegetable from the steamer. Set the beets aside until they cool. Peel it and cut into slices 5-7 mm thick.

When baking, set the oven rack to the middle position and heat it to 190 degrees. Place the rack in the baking tray. Place a whole beetroot in a large bowl and rub it with oil and vinegar, as well as one tablespoon of s alt and a teaspoon of pepper. Place 2 pieces of square-shaped aluminum foil in a bowl and press it down to form a bowl shape. Position the beets in the center of the foil recess and pour some water over them. Fold the edges of the foil together and squeeze to form a tightly sealed bag. Shiftroll onto the prepared wire rack and roast until the beets pierce easily with a knife. It will take an hour and a half for small beets, and for medium and large - one and a half to two. Then open the foil package and pour all the liquid into a medium bowl (you should have about half a cup). Set the beets aside until they cool. Peel the vegetable and cut into slices 5-7 mm thick.

If you decide to boil beets, follow the instructions below. Put the vegetable in hot water and boil until tender. You may notice that in red beet, the color bleeds into the liquid. There are some tricks that allow you to keep its brightness. To do this, just add vinegar to the water.

Cooking the vegetable with the skin on is the most effective way to reduce pigment loss. How long to cook beets until ready for salad? For a small root crop, thirty minutes is enough, for a medium one - 45-50, for a large one it will take an hour and a half. Cool the cooked vegetable completely and then cut it into slices or cubes.

With any method of cooking beetroot, it can also be grated for salad on a fine or coarse grater.

Goat cheese variant

What kind of salad can be made from beets? Many people will like the combination of a sweetish vegetable and tart s alty cheese. If you cannot find this goat milk product, you can substitute it with feta. Greek yogurt is used as a dressing for this appetizer. The addition of tart pomegranate seeds provides a pleasant acidity, while fresh dill and tarragon add a pleasant aroma. All the same to youyou will need the following ingredients:

• 3 large red beets, cooked any way;
• 3 tbsp. l. olive oil;
• 2 tbsp. l. water;
• 2 tbsp. l. sherry vinegar;
• s alt and pepper;
• 120g goat or feta cheese, crumbled (1 cup);
• half a cup of Greek yogurt;
• 1 tbsp l. odorless vegetable oil;
• 120 grams leafy greens, chopped;
• a quarter cup of pomegranate seeds;
• 1 tbsp l. finely chopped fresh dill;
• 1 tbsp l. finely chopped fresh tarragon.

How to make this salad?

Combine feta and 1/4 cup Greek yogurt in a small bowl and mix with a fork until smooth, chill until ready to serve. Add 1/4 cup greek yogurt and beetroot liquid.

Heat the oil in a skillet over high heat. Carefully spread the beetroot slices into it in a single layer. Saute until both sides of the vegetable pieces are golden brown, 5 to 7 minutes, turning them over. Transfer the beets to a cutting board, cut into very small pieces and place them in a bowl with yogurt dressing.

Add the chopped greens to the beetroot bowl and stir. S alt and pepper. Spread the mixture in an even layer on a large plate. Sprinkle with pomegranate seeds, dill and tarragon and serve immediately.

Easy garlic version

This beetroot salad with garlic andmayonnaise has a pleasant aroma, sweetness and spiciness. It can be served as an appetizer on its own, as a side dish, or spread on crackers (bread). For its preparation you will need:

• 3 large beets;
• 8 garlic cloves;
• 2 tablespoons of mayonnaise;
• s alt and pepper to taste.

How to make this easy snack?

Boil the beetroot or cook it in some other way. Cool and grate on a coarse grater. Chop the garlic. Mix all the ingredients in a deep bowl, and then serve the beet salad with garlic and mayonnaise as it is, or spread on crackers or toasted bread. Alternatively, you can place it on the halves of a boiled egg.

Garlic and walnut variant

This is a delicious beet salad with garlic and walnuts. The combination of sweet root vegetable, delicate mayonnaise dressing and pungent taste of garlic with crunchy nuts is simply excellent. You can serve this appetizer on its own or spread it on toasted slices of white bread. All you need is:

• 4 large beets;
• 1/4 cup walnuts (finely chopped);
• 3 garlic cloves, minced into a pulp;
• 2 tbsp. l. mayonnaise;
• s alt and pepper to taste.

Cooking snack with nuts

First, prepare the beets. The preferred and least messy way is to wash the vegetable, wrap it in foil and bake it in the oven. After that, completely cool the beets in the refrigerator. Cleanse the skin and rubvegetable on a fine grater. Add mayonnaise, minced garlic, s alt and pepper, and chopped walnuts. All this needs to be mixed well. Refrigerate until serving.

Beetroot vinaigrette

This is a great snack option. Vinaigrette with beets is very tasty and low-calorie. For its preparation you will need:

• 3 large potatoes;
• 3 large beets;
• 6 to 8 large carrots;
• 8 small diced pickles;
• 2 pcs shallots or 1 small red onion, diced;
• a small bunch of fresh dill, minced;
• a glass of green peas;
• a quarter cup of olive oil;
• 2 to 3 tablespoons of wine vinegar (can be replaced with 2 tablespoons of apple cider vinegar);
• 1 tsp table s alt.

How to make a vinaigrette?

Preheat the oven to 190 degrees. Line a baking sheet with foil. Peel carrots, leave potatoes and beets unpeeled. Cut the beets in half. Place the vegetables on the prepared baking sheet and cover with foil, wrapping tightly. Bake in preheated oven until vegetables are tender. It will take about 25 minutes for carrots and 45 minutes for beets and potatoes.

Once the vegetables are cooked, remove them from the oven and cool completely. Peel potatoes and beets. Dice carrots and all other ingredients. Put tohim canned peas and dill, mix everything in a large bowl. Season with s alt, olive oil and vinegar.

This roasted beetroot salad can also be topped with half a cup of mayonnaise. Refrigerate the appetizer if you are not serving it immediately.

Pickled beetroot variant

What kind of salad can be made from pickled beets? A great idea would be a Swedish appetizer with onions and apples. To prepare it, you must prepare the following:

• 600 grams pickled beets, diced;
• 2 red apples, diced, unpeeled (use sweet and juicy varieties);
• 1 red onion, cut into small cubes;
• half a cup of mayonnaise;
• half a cup of sour cream;
• 1 tbsp l. Dijon mustard;
• s alt and pepper to taste.

Cooking a Swedish snack

In a medium bowl, combine the beets, apples and onions. Set aside. In a separate bowl, combine mayonnaise, sour cream, Dijon mustard, s alt and pepper. Pour dressing over salad ingredients and toss to distribute evenly. Cover and refrigerate for one hour or more to blend the flavors. Stir before serving and serve cold.

Raw vegetable variant

This is a delicious raw beetroot salad that contains many nutrients and vitamins. This snack is not only low-calorie, but also low-carb and dairy-free. All the same to yourequired:

• 2 raw carrots;
• 2 large raw sweet beets;
• 1/4 cup chopped fresh parsley;
• zest and juice of one orange;
• 2 tbsp. l. olive oil;
• 1 tbsp l. white wine vinegar;
• table s alt and pepper.

Cooking raw salad

Wash and clean the beets and carrots. Using a vegetable peeler or a very thin knife, cut the vegetables into strips. In a bowl, mix them with chopped parsley. Grate the zest of one orange and add to the salad. In a separate bowl, mix orange juice, olive oil and vinegar. Serve salad with prepared dressing. Season it with s alt and pepper. This snack can be stored in the refrigerator for 2-3 days.

Moroccan version

What kind of salad can be made from beetroot with spices? The Moroccan recipe suggests using vegetables along with raisins, cinnamon and cumin. All you need is:

• 2 cups grated carrots (out of about 3);
• a cup of grated boiled beets (from about one peeled root vegetable);
• half a cup of golden raisins;
• half teaspoon paprika (sweet);
• a quarter teaspoon ground cumin;
• a quarter teaspoon of cinnamon;
• a small pinch of s alt;
• a small pinch of cayenne pepper;
• 2 tbsp. l. lemon juice;
• 2 tsp honey;
• 2 tbsp. l. fresh mint.

Cooking a Moroccan snack

This salad fromcarrots, beets and raisins are very easy to prepare. Place the grated carrots in a medium serving bowl. Place the grated beets in a sieve and rinse quickly with cold water. This will wash away some of the excess beetroot juice, which can turn all of the salad ingredients red. Pat the vegetable dry with paper towels, then add to the bowl of carrots. Add raisins and stir to gently combine all ingredients.

Prepare dressing: In a small bowl, combine paprika, cumin, cinnamon, s alt and cayenne. Then add lemon juice and honey and beat until smooth.

Sprinkle the prepared dressing over the carrots and beets and mix thoroughly. Let it brew for an hour. Stir with chopped mint before serving.

Onion and pickle variant

This red beet salad is incredibly delicious despite its simplicity. To prepare it, you need to take:

• 6 small beets, boiled;
• 5 boiled eggs;
• 1 bunch green onions;
• 2-3 pickles;
• 4 tbsp. l. mayonnaise.

Cooking a light beetroot salad

Cut everything into small cubes and add mayonnaise. Mix well. Serve this simple salad chilled.

Sautéed onion variant

Beetroot salads with fried onions are prepared very simply. As a rule, dressing for them is made from one or two components. In total, you will need the following ingredients:

• 2 beets - boiled orbaked;
• 2 medium sized onions;
• 3 tbsp. l. tomato paste;
• 3 tbsp. l. table s alt;
• 1 tsp white sugar.

How to make a light salad?

Cook the beets in any way so that they remain a little firm inside. Grate it on a coarse grater. Cut the onion into thin strips. Heat a lightly oiled skillet and fry the onion over medium heat until lightly golden. Put beets, tomato paste, s alt and add sugar there. Reduce the heat to low, cover the pan with a lid and cook everything for half an hour. Cool the cooked beetroot and fried onion salad completely and serve immediately.

A hearty option

As a general rule, vegetable salads are fairly light. But if you add meat to them, you can get a full hearty meal. For one of these options you will need:

• about 300 grams of boiled beef;
• 4 small beets, boiled;
• 4 pickles;
• onions to taste;
• 8 art. l. low-fat yogurt or sour cream;
• 4 tbsp. l. mustard;
• 4 tbsp. l. honey;
• s alt to taste.

Cooking beef and beetroot salad

Dice beets, cucumbers and beef. Chop the onion. You can add some celery root to the salad if you like. To make the dressing, combine mustard with sour cream, s alt and honey. Add it to a salad of beets, beef and pickles just before serving.

Option with nutspecan

This delightful fall lettuce has vibrant colors and flavors, and nice contrasting textures. For its preparation you will need:

• 1 kg red and yellow beet mix, boiled, cut into small cubes;
• 6 medium carrots, boiled, thinly sliced;
• 3 tbsp. l. olive oil;
• coarse s alt and ground pepper;
• 3 tbsp. l. fresh orange juice;
• one and a half teaspoons of wine vinegar;
• one and a half teaspoons chopped fresh tarragon leaves;
• 3 large chicory stalks or 2 heads frisee lettuce, cut into small pieces;
• 120 grams fresh goat cheese, crumbled (about a glass);
• 3 cup chopped roasted pecans.

Cooking the original vegetable salad

This boiled beetroot and carrot salad is pretty easy to make. Boil the root vegetables until cooked and cool them. Once completely cooled, cut into cubes.

Meanwhile, in a small bowl, combine orange juice, vinegar, tarragon and 1.5 tablespoons of oil, season with s alt (coarse) and pepper. In a large bowl, toss half of the prepared dressing with the chicory or frise salad, then transfer to a serving platter. Toss the beets and carrots with the remaining dressing and add to the greens. Top with goat cheese and pecans before serving.