Salad from boiled beets: recipe. Beetroot salad with prunes: step-by-step recipe with photo

Sugar beet, which is sold in all vegetable stores, is an extremely useful root crop, which we undeservedly use for food. Even a simple boiled beet salad is an exceptionally effective means for normalizing digestion.

Beneficial features

The Latin name for beets is beta. Betaine beet has long been evaluated and used in medicine for the prevention of cancer. It is widely used in cosmetology in the production of surfactants, perfectly moisturizing the skin and improving its appearance. In sports and medical nutrition, betaine beets are indispensable in creating a balanced diet to improve the metabolic process, so beet salad with prunes is always on the menu of sports dining rooms and sanatoriums. One of the most remarkable properties of betaine is DNA methylation, that is, an effective fight against the aging of body cells.

Ingredients that fit well together

If boiled beets with garlic will be a frequent guest on your table, then you will not even know anything about age problems. To garlic gave the dish, and accordingly, and your body, all its juice, which has a powerful antioxidant effect, it must be crushed with a special garlic clutch. Do not puzzle how to prepare a salad of boiled beets. Recipes are very simple. Beets are perfectly combined with walnuts, garlic and pickled cucumbers. Only cucumbers must be necessarily barrel, as they say, "tear out the eye," and not pickled or canned. Salad with such ingredients will please a Russian person.

Salad for meat dishes

To meat dishes is very good salad from boiled beets. The recipe requires beets, cucumber, garlic, walnuts and mayonnaise.

- Boil one large, 500 grams, beet in the peel. The cooking time is 40-50 minutes, cool, clean and grate on a large grater.

- 2-3 large cucumbers, 200 gram each, grate on the same grater.

- 150 grams, you can slightly more, chopping kernels of walnuts with a knife.

- A few cloves of garlic, gram 20, squeeze through a garlic squeezer.

- Combine all listed ingredients, season with mayonnaise and mix.

Step-by-step recipe of beetroot salad with prunes

Very many like a salad of beets with prunes. It will require boiled beets, prunes, peeled walnuts, pitted raisins and mayonnaise. Here's the step-by-step recipe:

- Peel the beetroot and grate it.

- Pour the prunes with boiling water for 30 minutes, then drain the water, drain the prunes and cut into small pieces.

- Raisins pour boiling water for 10 minutes, then drain the water, and dry the raisins.

- Peeled walnuts with a knife.

- Put all the ingredients in a bowl, add mayonnaise and mix.

Salad from beets with prunes can be done without raisins, replacing it with dried apricots. Dried apricots should also be soaked in boiling water before being consumed until soft. For a festive table, you can try beautifully and originally to make a salad of boiled beets. A photo of one of these options is placed below.

Postal salads from boiled beet with vegetable oil

Vegetable root vegetables are not liked by many because of some specificity of glandular taste. No problem. Beetroot in raw form is rarely used for food - only in the form of freshly squeezed juice in a special therapeutic diet. Beet boiled with butter - very soft and pleasant to taste, metallic tartness is completely absent. Simply cook the beetroot, peel it off, grate the root on the grater or cut into small cubes, salt, pepper and season with vegetable oil.

From beets make delicious hot snacks Korean salads. Many believe that they are made from raw beets on the same principle as carrots. This is not true. If the beet is not cooked, the glandular taste will remain and spoil the whole dish. To prevent this from happening, it still has to be boiled slightly, that is, from the boiling point to boil for 10-15 minutes, no more - it should turn out almost damp. Then quickly cool under cold water, dry, clean and grind with a special grater shredding for Korean carrots. After that, sprinkle with beet sugar and salt, pour a small amount of vinegar and mash with hands for one minute. Next, you need to make a refueling. To do this, in a small deep frying pan you need to heat oil, throw in it ground black and hot red pepper, ground coriander seeds and chopped garlic, stand for 10 seconds, remove from heat and immediately pour into prepared beets. To ensure that the beet has best absorbed all the flavors of spices and seasonings, it is recommended to press down on it with oppression. In a day you can eat. For a kilo of beets, take about half a teaspoon of red and black pepper, one teaspoon of coriander, 6 cloves of garlic, 3 tablespoons of vegetable oil, one tablespoon of sugar, salt and vinegar to taste.

Fish salad

Gourmets can offer salmon salad from boiled beets. Recipe can be improved to your liking, but more on this later.

- Boil beets and potatoes in a uniform, gram of 400, peel and cut into small cubes.

- Cut the same amount of smoked salmon in the same way.

- Canned olives without pits, one jar, cut into rings.

- Dill greens, parsley, arugula, celery and cilantro crushed in a traditional way.

- Half a glass of peeled pine nuts, heat in a frying pan and leave whole.

- Combine all of the above ingredients in a salad bowl and season with balsamic vinegar with mustard oil. Instead of salmon, you can use salmon or a dense mackerel.

Meat salad for the festive table

Beetroot salad with prunes and hamon is not cheap. But it can become the main decoration of the festive table.

- Prepare marinade: mix in a bowl of balsamic vinegar, olive oil and crushed garlic.

- Put into the marinade for 10 minutes cut into small cubes of cooked beets.

- Cut the jamon into thin strips.

- Cheese "Roquefort" chop into cubes.

- Rukkola and leaves of green salad to break with hands.

- Mix all the ingredients together with the marinade in a salad bowl and put it on the dish, decorating and decorating at your discretion.

Salads dressed with mayonnaise

Next is another useful and simple salad. Cooked beets, carrots, lean beef and barrel cucumbers for it are taken in approximately equal amounts. They should be cut into cubes as small as possible, add crushed garlic and chopped walnuts. Season with mayonnaise. Salad will be amazing. It can be served even as an independent dish.

Boiled beets with mayonnaise are included in the recipes of many famous delicatessen salads - "My General", "Herring under a fur coat", "Royal" and others. Meat and fish can be used both in boiled form, and smoked or salted. Beets for salads can not only be cooked, but also baked in foil, then its value will be higher. To make a delicious salad of boiled beets, the recipe can be any of the ones given in this article, but the beet for them needs to be boiled or baked with intact skin.

Experienced cooks believe that salads from boiled vegetables should not include raw foods, except for nuts, garlic and greens. Dried fruits are also not considered raw, as they are boiled before they are added to the salad. However, the admirers of vitamins still dilute their salads with fresh beets or carrots. But this is an amateur.

Here is a very simple, tasty and light salad for those who do not know how to cook: except for boiled beets and mayonnaise, you will need Feta cheese and cashew nuts. Cheese, beets and nuts chop, put in a salad bowl, top with mayonnaise.

Secrets of delicious salads from boiled beets

There are several features concerning the preparation of salads from sugar beet.

If you want all the ingredients to retain their original appearance, and not become a beetroot color, then the beets, before they are combined with them, pour with vegetable oil and soak for several minutes.

To make the salad perfect, add nuts, peeled from the thin film covering them. To do this, the nuts, freed from the hard shell, try for three minutes in boiling water, drain the water, cool and remove the skin with your fingers. It should slip very easily. Also, to improve the taste of walnuts of last year's harvest, they can be soaked for half an hour in salted boiling water - they will taste like fresh, just ripped from the tree.

For salads, vegetables should be cooked in a peel and without the addition of salt, as it promotes decoction, that is, loss of form, which is unacceptable for salads. In addition, salt in large quantities is present in other components of the future dish - in salted cucumbers, sauerkraut, pickled or canned olives, mushrooms, mayonnaise, etc. Fish and meat for salads are already ready for consumption and salted. This is a very important recommendation for those who are not yet experienced in cooking. They say: "Nedosol - on the table, and salted - on the head", which means: a salted dish can be corrected, but the salted will have to be thrown into the trash.

Willing vegetables for salad is checked very easily - from time to time, as long as they are cooked or baked, pierce them with a sharp knife. If he enters freely and effortlessly, then the product is ready.

Salads from cooked foods become the most delicious after some aging in the refrigerator. From an hour or more. Fans can add the following to the salads. After the onion is cut, and the tears in this occasion are weeped, fill this villain with boiling water for a couple of minutes, then throw it back in a colander and let it drain. Now it can be safely added to our dishes. The onion, which has not been processed in this way, unpleasantly distorts the taste of the lettuce if it lays in it for several hours.