Salad from boiled beets - not only delicious, but also very useful

Since ancient times it is known that red beet is not only a very tasty vegetable, but also quite useful, it is a kind of vitamin bomb. It contains potassium, copper, iodine, iron, magnesium, citric and malic acid, vitamins B1, B2 and many other useful substances. Beets inhibit the development of malignant tumors, beneficial effect on the work of the intestines, kidneys, liver, bladder (due to the removal of heavy metals from the body), helps strengthen the nervous system. So the beet is a very important product on our table. In principle, every housewife is always in the cookbook there are 4-5 recipes from this irreplaceable vegetable - beetroot, borsch, vinaigrette, various sauces and salads.

Taking into account all the useful properties of beets , the conclusion suggests that it is not just a vegetable, but a medicinal product that is enough to prepare according to a prescription (for example, to make a salad of boiled beet). By the way, it will be further discussed what exactly they are and how to prepare a salad from boiled beets. But, before proceeding to the recipes, it is necessary to mention the rules of root vegetable boiling. The first is that the beet is put in a container entirely without disrupting the integrity of the rind, i. E. Nothing is cropped. The second is to fill the beet thoroughly and cook for at least an hour (depending on its size). Third - the readiness of the beet is checked with a knife, if it entered the roots smoothly, then the cooking process can be completed.

Perhaps, the most popular salad from boiled beets is a vinaigrette. The recipe is simple and not very expensive. Boil 1 large or 2 small beets, 1 large carrot, 4 medium potatoes, all cool, clean and cut into small cubes (1cm thick). The same cubes are cut into 1 head of onions and a couple of salted cucumbers. We put all the prepared ingredients in a deep salad bowl, add to them 100 g of sauerkraut and 1 can of canned peas. Solim and pepper to your liking, fill with mayonnaise, sour cream or vegetable oil and mix thoroughly. Vinaigrette is ready for use.

On the second place on popularity delicious salad from a beet, prunes and walnuts. 400-500 g of boiled beets, we clean and rub on a large grater. 100-200 g prunes without pits, steam in hot water and cut into strips. 100-150 g of walnuts dried in an oven, after which we shove. All the ingredients are combined, a little salt and fill with 100 ml of mayonnaise or sour cream. By the way, some housewives adapted themselves to this salad to add a pair of cloves of garlic, in this case the dish acquires a piquant taste.

At the same stage of popularity is a salad of boiled beets, a green apple and raisins. Boiled beet and one sour, peeled apple rubbed on a large grater, they add 100 grams of washed and dried raisins, dressed with mayonnaise or sour cream. You can add a bit of large-chopped walnuts.

Herring under the fur coat is, you can say, another salad from boiled beets, which pleases us not only on holidays, but also on weekdays, so it is also widely known. But for solemn events, the exquisite "Pomegranate Bracelet" can be used as well. Boil 2 medium sized beets, 2 potatoes, 2 carrots, 2 eggs, all cleaned and three on a large grater in a different dish. Boil 200 g of chicken fillet and cut into strips. We cut one onion head rather finely and fry it in vegetable oil. Mayonnaise, which will be seasoned with lettuce, pre-mix with 2 denticles grated on a small grater of garlic. Salad is laid in layers, which are lubricated with mayonnaise:

1) potatoes + salt, pepper;

2) beets (half) + salt;

3) carrots + salt;

4) walnuts (it is not necessary to lubricate mayonnaise);

5) chicken (half);

6) fried onions (do not lubricate with mayonnaise);

7) eggs;

8) the rest of the chicken;

9) the remainder of the beet + salt.

The last beetroot layer should be well lubricated with mayonnaise and sprinkled with pomegranate seeds. We close the salad bowl with food film and send it to the refrigerator for 12 hours.