Beetroot salad and pickled cucumber. Beetroot and pickled cucumber salad, so simple and healthy! Option with canned beans

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According to scientifically based nutritional rules, the diet of each of us, to a certain extent, should contain various types of vegetables, raw and boiled, thermally processed and salted. According to some researchers, this segment food products can reach a third or even half of the total diet.

It’s a shame that few people in the modern world adhere to such attitudes. Unless they are people who are seriously concerned about their health or are on strict vegetable diets.

How to find a way out of the current situation and shift your diet towards consuming vegetables?

As easy as shelling pears

Beetroot and pickled cucumber salad is just one of those dishes, through the preparation and consumption of which you can quickly make up for lost time. It is prepared simply and quickly.

It can be used as a daily dish. And also, which is typical, it has a lot of variations on the theme.

So every attentive housewife will be able to show her own imagination and create her own signature salad of beets and pickled cucumbers to please both herself and the guests who come. Moreover, this dish is also dietary and recommended for consumption during fasting (strictly without oil).

So in many ways you will be right if you start cooking it almost every day until you get tired of it. And believe me, you won’t get tired of it anytime soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

The salad has two main components: beets and cucumber. And if cucumbers are mostly used pickled or pickled (but preferably not pickled, without adding vinegar), then beets can be boiled, baked, or raw.

The taste of the final product of your culinary fantasies, accordingly, will also differ depending on this. You can try it this way or that way, whatever tastes better and is more convenient for you this time.

Beet

Well, as for beets, no one doubts their benefits. True, some doctors sometimes diligently try to ruin their reputation: they say that raw milk is harmful for people suffering from stomach diseases. But boiled or baked, this one is certainly beyond any suspicion.

Among the features of the product, it should be noted that beets contain useful elements that do not lose their properties during heat treatment. It also has a unique composition of microelements and vitamins. Calorie content 40 kcal/100 grams.

Contains: proteins 1.5 g, fats 0.1 g, carbohydrates 8.8 g. It contains a lot of fiber, which cleanses the body from the inside with a kind of brush. Beets contain a whole sea of useful amino acids. And the magnesium contained there has a healing effect on blood vessels and the heart.

But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickled cucumbers

Pickled cucumbers with beets, introduced into the dish in the correct proportions, enhance the antibactericidal and fortified effect. Everyone knows that cucumbers (especially home-made, barrel-salted) are extremely useful to eat, especially in winter.

The use of such fermented products, as some scientists believe, promotes acidification of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All these additional ingredients introduced into the base salad are designed to improve the taste and enhance the nutritional value of the dish. It is important to remember the rules of product compatibility. Peeled and chopped cucumbers usually go well in beetroot and pickled cucumber salad. walnuts, sunflower and pumpkin seeds.

You can add almost any roasted or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or olive oil (some use other types, for example, corn).

Let’s immediately make a reservation that during strict fasting, when it is forbidden to consume oil, you can squeeze a drop of lemon juice into the salad or add a drop of pickle juice from cucumbers (but then you need to add less salt).

Boiled beets with pickled cucumber for salad

Well, everything is clear with cucumbers. You need to take non-sour ones, without vinegar, non-marinated, barrel ones. Yes, and if they crunch a little then it’s most relished!

Cucumbers need to be cut into cubes (some people prefer to grate them coarse grater, but then be prepared for your salad to turn into mush). But as for the root vegetable, the most common option is boiled beetroot and pickled cucumber salad. It is best to cook beets in a separate pan.

Then drain the water and cool until room temperature. Next, peel and cut or three on a coarse grater as you like.

Beetroot salad with pickled cucumber. Final stage

The final preparation of a simple and affordable dish short and concise. Add cucumbers to the beets.

Mix. Add nuts or seeds if desired. Refueling vegetable oil(or we don’t season it, but then you need to add a drop of lemon juice or pickle).

Let it sit in the bottom of the refrigerator. We eat it with pleasure.

Yes, as for the proportions of ingredients, experienced housewives They prefer to act by eye. But just in case: several medium-sized root vegetables, several medium-sized pickles, half a glass of peeled walnuts and a spoonful of vegetable oil.

Beet salad with pickles

Ingredients for the recipe "Beet salad with pickles":

2 eggs;
1 beet;
Sunflower oil or mayonnaise;
A few cloves of garlic;
2 medium pickled cucumbers;
Black pepper and salt to taste;

Preparation of the dish according to the recipe "Beet salad with pickles":

An original salad recipe that can be served both for a regular lunch or dinner, and for festive table. Beetroot salad with pickles has an amazing taste.

Preparation steps:

Boil the beets until fully cooked. I cook it in a slow cooker for 40 minutes in *steam* mode.

Place it in a steamer container along with the eggs. Remove the eggs after 10 minutes.

Cool the finished beets, peel and grate them on a coarse grater. Cut the pickled cucumbers into strips.

Mix beets and cucumbers in a salad bowl.

We peel the garlic, chop it, and add it to the beets. Add salt and pepper, mix everything.

Season the salad with sunflower oil or mayonnaise. Sprinkle it with fresh herbs, if desired.

Bon appetit!

Dear cooking lovers!

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Therefore, even if the mode of your multicooker matches the multicooker mode of the author of the recipe, the heating temperature may be completely different. You have a better understanding of the modes of your multicooker, so adjust the cooking time yourself. Tell us and our readers how you managed to prepare the “Beet Salad with Pickles” dish: you can do this in the comments.

Write about your multicooker - model, power, mode, cooking time.

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Pickled cucumber salad couldn't be simpler

Without a twinge of conscience, we can consider pickles our national product. Since time immemorial, our ancestors salted them in wooden barrels and tubs. It was impossible to imagine a winter menu without pickles: they crunched on the vigorous cucumbers with both potatoes and vodka; pickles were prepared with them, and served with appetizers.

We inherited this love for cucumbers along with recipes, but we are also trying to come up with something new.

For example, pickled cucumber salad. What's the first thing that comes to your mind? Vinaigrette!

But, firstly, this is far from new, and secondly, it still takes a long time: while you cook everything, while you cut it... Therefore, we offer you recipes quick salads from pickled cucumbers, well, just count one, two!

Salad with cucumbers and onions

Imagine: it’s winter, it’s freezing outside or a snowstorm is blowing, and on your table at home are hot boiled or fried potatoes, sliced slices of snow-white lard with pink meat streaks and... Then everything depends only on your imagination. But, probably, everyone will also dream up pickled cucumbers for this still life.

What if it’s not just cucumbers, but a salad?

Pickles
Onions
Vegetable oil

Peel one large onion and cut into cubes. Place the onions in a saucepan or bowl and pour boiling water over them. Literally after a minute, drain the boiling water and rinse the onions under cold running water (it’s easiest to do this in a colander).

Also cut the pickled cucumbers into cubes and drain off the excess brine. Mix cucumbers with onions and season with vegetable oil, preferably aromatic (sunflower or mustard).

You can safely vary the amount of cucumbers and onions to suit your taste. And if you also add multi-colored (red and white) onions, the result will be absolutely beautiful!

Salad with cucumbers and beets

Do you know, ladies and gentlemen, that a good housewife always has boiled beets in her refrigerator “just in case”? So, a salad of pickled cucumbers with beets is just such a case.

However, you can boil beets especially for salad or buy them at a nearby grocery store. So, salad.

Pickles
Boiled beets
Onions
Green peas (canned)
Black pepper (ground)
Lemon juice

Use the quantity of products at your discretion. The only condition is that the quantity of all products must be the same.

Peel the boiled beets and cut into thin cubes. Chop the onion and cut the pickled cucumbers into cubes. Place all ingredients in a salad bowl and add green peas.

Season with a sauce of three tablespoons of vegetable oil, a tablespoon of lemon juice and half a teaspoon of black pepper.

Salad with cucumbers and potatoes

Based on the American potato salad can be cooked delicious salad from pickled cucumbers.

Boil the potatoes in their jackets, cool and peel. Cut the onion, cucumbers and potatoes into cubes.

Season the salad with mustard-mayonnaise sauce (for three tablespoons of mayonnaise - a teaspoon of sweet, non-spicy mustard).

You know, in almost any winter salad pickles will not be superfluous. And in the summer you can prepare salads with lightly salted cucumbers. And if you love pickles, then prepare such salads in winter and summer.

And cook with pleasure!

Beet salads with pickled cucumber. The best recipes with photos

I liked the soup, but it turned out to be very thick (I made it as in the recipe). Therefore, you either need more water or less pearl barley.

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

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Beet salad with pickles and egg

Perhaps the beet salad recipe will sound too simple for you. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette.

You can make many delicious salads from it. For example, beet salad with pickles and eggs, which is good on weekdays and not bad on a holiday table.

And how delicious it is, a real beet “firework”! The recipe is extremely simple, and the result is excellent! Go ahead, cook.

I hope you have stocked up on canned cucumbers for the winter.

Recipe information

Method of preparation. cooking, cutting.

Cooking time. 2 hours 30 minutes

Total cooking time. 15 min.

Number of servings. 3.

Ingredients:

medium-sized beets – 2 pieces (about 300 grams)
pickled cucumbers – 2 pieces (about 120 grams)
onion – 1 piece (about 50 grams)
chicken egg – 3 pieces

for refueling:

sour cream 15-20% 2 tablespoons
mayonnaise – 1 teaspoon
mustard – ¼ teaspoon
salt - to taste
ground black pepper - to taste

for decoration:

green onions- several feathers.

Preparation

Wash the beets well, dry with a paper towel, and wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
Remove the baked beets from the oven and cool.
When the baked beets have cooled, peel them and cut into small cubes.
Cut the pickled cucumbers into small cubes the same size as the beets.
Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
Peel the onions, rinse with cold water, dry and chop finely.
Prepare salad dressing. In a small bowl, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Place chopped vegetables in a salad bowl: baked beets, onions and pickles and eggs, add the prepared dressing, mix well.
The salad can be served simply in a salad bowl, or in portions using a serving ring.
Wash the green onions, dry them and finely chop them. Garnish the salad with chopped green onions.

Note to the owner:

for preparing salads it is better to use medium or small beets;
The baking time of beets depends on the size;
beets can simply be boiled, but it is believed that baked beets are tastier and retain color better;
pickled cucumbers can be replaced with pickled cucumbers;
if you want the salad to be spicier, add more mustard.

You can look for other recipes:

Beetroot and pickled cucumber salad

I make beetroot and pickled cucumber salad very often in the winter. The salad complements any side dish well and goes well with meat and any meat dish. Takes little time to prepare and the vegetables are the simplest

and they are always present in the refrigerator. It’s hard to imagine anything simpler than a salad with beets and cucumbers.

2 beets medium size
pickled cucumber 2 pcs. Wed size
vegetable oil 2-3 tbsp. spoons
salt to taste

How to make a salad

beets and pickles

Wash the beets and boil them in their skins, cook in small quantity water. To make the color of the beets rich, add a spoonful of lemon juice to the water at the rate of one tablespoon of lemon juice per liter of water.

When cooking, cover the dish with a lid.

Another option to prepare beets for salad is to bake them in the oven. True, it will take more time.

1. Cool the beets or cook them the day before. Peel off the skin.

2. Peel the onion.

3. Grate the beets on a medium grater.

4. Finely chop the onion.

5. Grate the cucumber.

6. Mix the prepared ingredients and season with oil. Add salt to taste.

Luxvkus.ru wishes you bon appetit.
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Cottage cheese cheesecake is a gorgeous, fluffy, cool dessert. I offer a recipe for a simple cottage cheese cheesecake that you can make at home.

Once you prepare it, you will definitely save the recipe and will use it.

Magnificent cookies with wishes or predictions come from China. The cookie resembles a pancake; prepared paper is placed inside. on which comic predictions are written. Then

I often prepare vinaigrette and have tried a wide variety of versions of this salad. Today I also decided to make a vinaigrette salad, but I wasn’t at home. sour cucumbers, A.

If you have a question: How to cook rice deliciously?, then this recipe is for you. Rice recipe with spicy salad Quite a spicy dish, but...

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

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.
Peel the boiled beets and nitrite them on a coarse grater.
Pass the garlic through a press or chop finely.
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

Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
Lightly chop the walnuts.
Combine prunes, beets, nuts and garlic, passed through a press.
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

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

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

2-3 beets, 2 tablespoons 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 beans, 1 pickled cucumber, 1 carrot, 1 cup cottage cheese 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 ground 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 diluted with water lemon juice 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
decorate the salad on the table green peas and sprigs of greenery. 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 cucumber, 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 with salt and a little capsicum. 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.

Raw beets of medium size, raw carrots, grate the 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.

It will sound too simple. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette. You can make many delicious salads from it. For example, beet salad with pickles and eggs, which is good on weekdays and not bad on a holiday table. And how delicious it is, a real beet “firework”! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you have stocked up on canned cucumbers for the winter?!