Salad with beets and pickled cucumbers. Salad of beets and pickled cucumbers. How to cook beetroot salad
According to scientifically based nutritional rules, in the diet of each of us, to a certain extent, various types of vegetables in raw and boiled, thermally processed and salted form should be present. According to some researchers, this segment food products can reach a third or even half of the total diet. It is unfortunate that few people in the modern world adhere to such attitudes. Is that people who are seriously involved in their health or sitting on strict vegetable diets. How to find a way out of the current situation and shift your diet towards the consumption of vegetables?
Easy peasy
And it just refers to such dishes, due to the preparation and consumption of which you can quickly catch up. It is prepared simply and quickly. It is quite possible to use it as a daily dish. And also, characteristically, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and build her own signature salad of beets and pickles to please both herself and the guests who have come. Moreover, this dish is also dietary and recommended for use during fasts (in strict - without oil). So in many ways you will be right if you cook it almost daily until you get bored. And you will get bored, believe me, not soon (see the variations on the theme of the dish described below).
A little about the benefits of the ingredients
There are two main ingredients in the salad: beets and cucumbers. And if cucumbers are mostly used pickled or pickled (but better not pickled, without adding vinegar), then boiled, baked, and raw beets can be put. The taste of the final product of your culinary fantasies, respectively, will also differ in this dependence. You can try this way and that way - as it will be tastier and more convenient for you this time.
Beet
Well, as for beets, no one doubts its benefits. True, some doctors are diligently trying sometimes to spoil their reputation: they say that raw is harmful to people suffering from stomach diseases. But boiled or baked - this one is certainly beyond all suspicion. Of the features of the product, it should be noted that the beets contain useful elements that do not lose their properties during heat treatment. It also has a unique composition of trace elements and vitamins. Calorie content - 40 kcal / 100 grams. In the composition: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleans the body from the inside with a kind of brush. There is a whole sea of useful amino acids in beets. And the magnesium contained there has a therapeutic 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.
Pickles
Pickled cucumbers with beets, introduced into the dish in the right proportions, enhance the antibacterial and vitaminized effect. Everyone knows that cucumbers (especially homemade, barrel salted) are extremely useful to use, especially in winter. The use of such fermented products, according to some scientists, contributes to the "acidification" of the body and resists the formation of malignant cancer cells.
Seeds and nuts, vegetable oil
All of these additional ingredients added to the base salad are meant to enhance the flavor and nutrition of the dish. It is important to remember the rules of product compatibility. Peeled and chopped walnuts and pumpkins usually go well with beetroot and pickle salad. You can add almost any roasted or raw nuts to small quantities. All this stuff is filled with lean sunflower or (some use other types, for example, corn). Let's make a reservation right away that when it is forbidden to use oil, you can squeeze a drop of lemon juice into the salad or drip pickle from under the cucumbers (but then you need to add less salt).
Boiled beets with pickles for salad
Well, with cucumbers everything is clear. It is necessary to take not sour, without vinegar, not pickled, barrel. Yes, and to crunch a little - then the most relish! Cucumbers need to be cut into cubes (some prefer to rub on coarse grater, but then be prepared for the fact that your salad will turn into gruel). But as for the root crop, the most common option in a salad of beets and pickles is boiled. It is best to cook beets in a separate pan. It is necessary to wash, but many do not recommend cleaning: this is how the useful substances in the root crop are better preserved and less digested. We don't even trim the tails. Cook over low heat until cooked (should be easy to fit on a fork). Then drain the water and let it cool down room temperature. Next, peel and cut or three on a coarse grater - as you like.
Salad "Beets with pickled cucumber". Final stage
The final preparation of a simple and affordable dish short and concise. We introduce cucumbers into the beets. We mix. Add nuts or seeds as desired. Refueling vegetable oil(or we don’t fill it, but then you need to drop lemon juice or pickle). Let sit at the bottom of the refrigerator. We eat with pleasure. Yes, as far as the proportions of the ingredients, experienced housewives prefer to act by eye. But just in case: a few medium-sized root vegetables, a few medium-sized pickles, half a glass of shelled walnuts and a spoonful of vegetable oil.
Beetroot, beloved by us and many other peoples, is a juicy and red root crop. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beetroot salad has been a convenient, inexpensive and delicious dish, both on a holiday in the form, and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to beets. A lot of great ideas for delicious salads with beets. And everyone can be useful exactly as much as tasty.
After all, beets contain many vitamins, minerals and nutrients. Who often eats beetroot in any form will be less sick and easier to cope with viruses. Beetroot cleanses the body of toxins and heals the digestive system. You can list for a long time. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not necessary to eat it alone without other products. Let's get creative and cook delicious salad from boiled beets using the following recipes.
Boiled beet salad with garlic, prunes and walnuts
Very simple, but surprisingly tasty beetroot salad. Combinations with garlic always come out advantageous for beets. It’s delicious and hard to argue, and notes of sweet prunes and walnut bitterness only complement the bouquet. Such a salad is prepared quite quickly, the only thing that needs to be done in advance is to boil the beets. But since we are supposed to have salads from boiled beets, we will consider this item completed.
You will need:
- beets - 2 medium pieces,
- walnuts - 100 gr,
- prunes - 70 grams,
- garlic - 2-3 cloves,
- mayonnaise - 3-4 tablespoons,
- salt and pepper to taste.
Cooking:
1. Grate boiled beets on a coarse grater.
2. Soak the prunes in warm water to soften them. After that, cut it into small pieces, but do not cut it too small so that it does not lose its taste.
3. Walnuts grind in a blender into small pieces. You can also do it manually different ways. For example, put it in a bag, and roll it with a rolling pin until the nuts break into crumbs. You can crumble in parts in a mortar. The main thing is not to turn the nuts into powder, it is delicious when the pieces come across.
4. Put mayonnaise and salt to taste. If you want to be spicier, pepper a little, but keep in mind that garlic will also give spiciness. Grate the garlic on a fine grater or squeeze through a special press.
5. Mix all ingredients in a bowl. Now, if desired, you can put the salad in a beautiful dish or form it with a ring. Decorate the salad with drops of mayonnaise, walnut pieces or herbs. It will turn out both beautiful and tasty.
A delicious salad of boiled beets with garlic and prunes is ready. Enjoy your meal!
Beet salad with fried onions and walnuts
Another simple and delicious salad from beets. The ingredients are minimal, the cost is fantastically low, the taste is just wonderful. I recommend to try and implement in daily menu like vitamin and hearty salad. AT lean version the salad is prepared without mayonnaise, which makes it very dietary and light.
You will need:
- beets - 1 large,
- onions - 2 pcs,
- garlic - 1-2 cloves,
- walnuts - 50 gr,
- salt and pepper to taste.
Cooking:
Preparing a salad of boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.
Onions must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate on a fine grater. Put it to the beets. Put the still warm fried onions on top and leave in this form for a few minutes.
Grind walnuts in a blender or crumble with a rolling pin. Mix all the ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.
Delicious and simple salad with beets is ready.
Salad of beets, beans and pickles
The combination of beetroot and pickles may remind some of vinaigrette, but this is a completely different salad. In addition to beets, its basis is red boiled beans. You can cook it yourself, or you can make it easier and buy it in the store canned beans. Salted cucumbers will be an addition.
You will need:
- beets - 300 gr,
- canned red beans - 1 can,
- pickled cucumbers - 2 pcs,
- garlic - 2 cloves,
- olive oil - 1 tablespoon,
- lemon juice - 1 tablespoon,
- greens for serving
- salt and pepper to taste.
Cooking:
1. Drain liquid from beans. You can rinse it a little with drinking water so that it gets rid of the remnants of the thick broth and shines.
2. Cut pickles into small cubes.
3. Beets are also best cut into cubes. Although, if desired, you can grate it on a grater, this is to your taste.
4. Add grated garlic to vegetables.
5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although everything is just as tasty.
Sprinkle freshly prepared salad green onions. Serve for a festive or everyday dinner. Great if you are fasting.
Delicious boiled beetroot salad with egg and melted cheese
We continue to consider delicious beetroot salads. At the base, as already indicated, boiled beets. This salad also uses boiled eggs and melted cheese. Such a salad turns out to be very tender with a creamy aftertaste. It can be easily put on the festive table for guests.
You will need:
- beets - 1 large,
- eggs - 3 pcs,
- processed cheese - 1 piece,
- garlic - 2-3 cloves,
- mayonnaise,
- salt and pepper to taste.
Cooking:
This salad, like many other beet salads, is prepared in just a matter of minutes. Of the preparatory actions, only boil the beets until cooked and hard-boiled eggs.
Next, peel the beets and grate on a coarse grater. Grate the cheese also on a coarse grater. To make it easier to rub it and it does not crumble, you can send it to the freezer for a short time, it will become a little harder.
Peel the eggs from the shell and grate on a coarse grater. Finely chop the garlic.
Now mix all the ingredients in a convenient bowl, season with mayonnaise. lightly salt and pepper.
Serve a delicious salad of boiled beets, garnished with boiled egg slices and herbs.
If you did not know, then I will tell you about what to mix boiled beets with raw carrots and cabbage is not only possible, but necessary. Get a light vitamin spring salad. However, it is both summer and autumn, since the lack of fresh vegetables no at any time of the year.
You will need:
- boiled beets - 2-3 pieces,
- cabbage - 300 gr,
- carrots - 3-4 pieces,
- onion - 1 pc,
- garlic - 1-2 cloves,
- vegetable oil for dressing
- salt to taste.
Cooking:
Of all the vegetables used in this salad, only beets need to be boiled. Cool it down and clean it up. After that, cut all the vegetables into approximately the same pieces.
If you have a grater for Korean carrots, then you can grate both beets and carrots on it. So the salad will get the original appearance.
Cabbage is best chopped into very thin strips. If the cabbage is harsh, then put it in a separate plate, sprinkle with salt and remember a little with your hands. The cabbage will release the juice and soften a little.
By the way, you can also use sauerkraut in this salad.
Cut the onion into small pieces or strips and fry in a pan until golden brown. Squeeze the garlic through a press or grate on a fine grater.
Before mixing all the products, put the beets in a bowl and season them with vegetable oil, mix. The oil will cover the beets with a thin film and prevent it from coloring all other vegetables. The salad will turn out beautiful and contrasting.
Now you can add all the other ingredients, mix well. salt and add oil if not enough.
Enjoy your meal!
Festive layered salad of boiled beets and carrots
Beetroot salad is a great addition to any holiday table. Especially if it's a win. Puff salads we are rightfully considered festive, for their elegant appearance. The alternation of multi-colored products looks very nice. Beets and carrots are bright in color on their own, add other layers, such as boiled eggs or cheese, and the salad will sparkle with colors.
Delicious salad with boiled beets, cheese and walnuts
Beetroot salad doesn't have to have a lot of ingredients. Just 2-3 of the most delicious and simple are enough cooking masterpiece ready. The thing is that the beetroot itself is delicious and it only needs to be supplemented. Cheese is great for this. Here is such a salad with cheese and nuts is wonderful for a holiday and on weekdays.
You will need:
- beets - 3 large,
- hard cheese - 80-100 gr,
- walnuts - 50 gr,
- garlic - 2 cloves,
- mayonnaise for dressing
- salt and pepper to taste.
Cooking:
1. Grate boiled beets on a coarse grater.
2. hard cheese grate your favorite variety on a fine grater. Leave just a little to decorate the salad on top.
3. Grind the nuts with a knife or in a blender. But do not grind them into dust, leave pieces that will be felt by the taste.
4. Mix all the ingredients in a salad bowl. Squeeze the garlic in there. Salt to taste and season with mayonnaise.
5. To give the salad a nice shape, you can put it in a small round bowl, then cover with a flat dish and turn it over. The salad will remain on the plate in a rounded slide.
6. Make a beautiful hat of grated cheese on top of the salad, and put walnuts in a circle.
Delicious beetroot salad is ready. Call everyone to the table!
Light salad of beets and feta cheese
If you are on a diet, great post or just love low calorie and healthy food- Beets are your best friend. In addition to taste, it has many useful properties. Not surprisingly, beetroot goes well with feta cheese to taste.
You will need:
- beets - 4 pcs,
- feta cheese - 100 gr,
- parsley - a few branches,
- garlic - 1 clove,
- olive oil - 2 tablespoons,
- lemon juice - 3 tablespoons,
- salt and pepper op to taste.
Cooking:
Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into roughly the same cubes.
Chop parsley without chopsticks. Squeeze the garlic through a press. Now season with fresh lemon juice, it is best to squeeze directly into the salad. Drizzle with olive oil and mix well.
Salt to your liking. But a healthy salad can not be salted. Serve to the table. Light diet salad beets are ready.
Salad with chicken, cheese and beets - video recipe
Another delicious festive salad from beets, but this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully stacked in layers and elegantly decorated. It is not a shame to put such a salad on the table on the main holidays. Can easily become an alternative to herring under a fur coat.
Original salad of beets, pears and Adyghe cheese
A pear is not the first ingredient that comes to mind to add to a boiled beetroot salad. But still not the last one. No matter how original it may sound, the salad turns out to be very interesting in taste. Quite sweet, but pleasant. My advice for this recipe is don't go for an overly juicy pear variety. A popular conference is quite suitable.
You will need:
- beets - 2-3 pieces,
- pear - 1 piece,
- Adyghe cheese - 100 gr,
- garlic - 1-2 cloves,
- sour cream - 3-4 tablespoons,
- salt to taste.
Cooking:
1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.
2. If you used a carrot grater, then grate the pear on it. If the usual, then the pear is better to cut. From a regular grater, a pear lets out too much juice. Don't forget to peel the skin off the pear.
3. Crumble cheese with your hands from a bowl of salad. Adyghe cheese breaks into pieces very easily. By the way, instead of it, you can use other white cheeses with a mild taste: suluguni, mozzarella.
4. Squeeze one or two cloves of garlic into the salad. Decide for yourself how spicy you want it. The garlic balances out the sweetness of the pear.
5. Lightly salt the salad and season it with sour cream.
6. Sprinkle the top of the salad with the chopped walnuts. If desired, nuts can be added directly to the salad. Choose according to your taste.
Delicious and light salad from boiled beets with pears is ready. Enjoy your meal!
Beets - very tasty useful product used to prepare various dishes. This vegetable is equally good in boiled, raw, and pickled form. Therefore, it is recognized as the best basis for creating cold snacks. In today's article you will find an interesting selection best recipes salad of beets and pickles.
For the preparation of such snacks, it is best to buy small root crops of table varieties. It is important that they are approximately the same size. On the copies you have chosen, no mechanical damage or mold should be visible.
Beetroot goes well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn or beans. Often, dried fruits, nuts, meat, fish, hard or processed cheese are added to such snacks.
As for sauces, mayonnaise, vegetable oil and different mixes made on the basis of mustard or table vinegar.
Basic option
Although This recipe calls for the minimum grocery set the salad made according to it has a very pleasant taste. To prepare such a dish you will need:
- 4 not too large beets.
- 2 medium pickles.
- A pair of green onions.
- Salt and refined vegetable oil.
Preparing this salad of beets and pickles is very easy and simple. The main part of the time is occupied by the heat treatment of the main ingredient. The washed root crop is poured with water and boiled until tender. As soon as it becomes soft, it is taken out of the pan, cooled, cleaned and rubbed on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. Fully ready snack salted and poured with refined vegetable oil.
Variant with potatoes
This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it contains a not so rich assortment of vegetables. To create such a snack you will need:
- 250 grams of beets.
- 2 medium pickles.
- 250 grams of potatoes.
- A bunch of feather green onions, salt and mayonnaise.
Washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickles and chopped onions. The resulting appetizer is poured over with mayonnaise and mixed. If necessary, it can be slightly salted.
Chicken variant
This hearty and tasty beetroot salad will surely interest those who cannot imagine a full meal without something meaty. To prepare it you will need:
- Large chicken fillet.
- Big beet.
- 2 medium pickles.
- 2 boiled eggs.
- Small bulb.
- Medium carrot.
- 3 potatoes.
- 100 grams of root celery.
- 2 tablespoons 9% vinegar.
- Salt, herbs and mayonnaise.
All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces boiled chicken, chopped cucumbers and chopped eggs. All this is mixed with onions, previously marinated in vinegar. A ready-made salad of boiled beets and pickles is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on the festive table, then it can be arranged a little differently. To do this, lay out all the ingredients in layers on a flat plate, spreading them with mayonnaise. The best decoration in this case, it will become a crumbled boiled yolk.
Canned Bean Option
This simple yet delicious beetroot salad can replace a full meal for those on a vegan diet. To prepare it you will need:
- A can of canned beans.
- Half a kilo of beets.
- 4 medium pickles.
- 2 potatoes.
- Small bulb.
- Olive oil.
Washed root crops are boiled in their uniforms, cooled, peeled and cut into identical cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and supplemented with onion half rings. If desired, a ready-made salad of beans, beets and pickles is sprinkled with chopped dill or chopped parsley.
Variant with garlic and cheese
This interesting dish has a pleasant aroma and delicate taste. It will certainly appeal to those who love moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means that they are not ashamed to treat their friends. To make a similar beet and pickle salad, you will need:
- 200 grams of cheese (processed or hard).
- Half a kilo of beets.
- 250 grams of pickles.
- 2 cloves of garlic.
- 200 grams of canned peas.
- Salt, mayonnaise, herbs and chives.
Thoroughly washed beets are poured with water, boiled until soft. So that during the heat treatment the root crop does not lose its bright color, it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers and canned peas are added to it, from which the entire marinade was previously drained. All this is combined with chopped feather onions and finely chopped cheese. A ready-made salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.
Variant with boiled beans
This hearty, nutritious snack is very tender and juicy. To prepare it you will need:
- Not too big beets.
- 4 drops Worcestershire sauce
- A teaspoon of grainy mustard.
- 2 medium pickles.
- ½ teaspoon natural honey.
- A glass of beans.
- Medium bulb.
- 2 large spoons of olive oil.
- Salt and dill.
Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil. Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but this is usually not required.
A beet and pickle salad can contain boiled, baked, even raw beets. The taste of the dish will be significantly different.
The main thing is unique beneficial features it is preserved during storage and heat treatment.
You can add various fruits, vegetables, nuts to salads. Vegetable oils, mayonnaise, sour cream are usually used as dressings.
Cucumbers should not be sour, without vinegar, barrel. It is desirable that they are crunchy.
Cucumbers cut into cubes. Otherwise, they will turn the salad into mush. Boiled beets are especially good. It is recommended to wash it well and do not clean it. At the same time, useful substances are better preserved.
How to cook a salad of beets and pickles - 15 varieties
Salad contains a minimum amount of ingredients. Prepared without seasoning. Enough for the juiciness of the salad oil, which is used in frying.
Ingredients:
- Beets - 4 pcs.
- Cucumbers (medium-sized) - 5 pcs.
- Vegetable oil - 2 tbsp. l.
- Bow - head
- Salt, pepper, herbs - to taste
Cooking:
Boiled beets until tender, peel. Cut the beets and cucumbers into strips, onions into half rings.
Lightly fry the beets in oil, then cucumbers, onions for 3-5 minutes. Transfer the vegetables to a salad bowl.
Finely chop the greens, add to the salad. Mix everything, if necessary, salt.
Salad cooks very quickly. Delicious and healthy.
Ingredients:
- Beets - 4 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Onion - 1 pc.
Cooking:
Pre-boil the beets, cut into strips and transfer to a salad bowl. Stir by adding oil. Cut cucumbers into strips, onions into half rings and put in a salad bowl. Pour in the oil and toss the salad.
If you do not like sweet beets, you can add a little brine, lemon juice.
Salad ready.
There are a lot of useful substances in cabbage and beets, which the body lacks so much in the cold season of winter.
Ingredients:
- Beets - 600 g.
- salted cabbage and cucumbers - 300 g each.
- Vegetable oil - 70 ml.
- Garlic - 2 cloves
- Greens, allspice - to taste
Cooking:
Cut the boiled beets and cucumbers into cubes. Transfer the vegetables to a bowl. Add cabbage, pepper, chopped garlic, herbs, oil, mix. Salad ready.
You can add fried onions.
A hearty independent dish and an inexpensive side dish for every day. Garlic gives a spicy taste. Addendum quail eggs(5 pieces) will make the salad more healthy.
Ingredients:
- Cucumbers - 2 pcs.
- Beets - 0.5 kg.
- Eggs - 2 pcs.
- Garlic - 4 cloves
- Salt - to taste
- Mayonnaise - 2 tbsp. l.
Cooking:
Grate boiled beets and eggs. Cucumbers cut into slices. Combine the ingredients, put salt, mayonnaise.
You can use pickled cucumbers for salad. When using pickled cucumbers, the taste is sour, in the second case - a little sweetish, richer.
Decorate beautifully and serve.
Salad for lovers vegetable dishes and a lovely side dish.
Ingredients:
- Beets, potatoes, cucumbers - 3 pcs.
- Vegetable oil - 2 tbsp. l.
- Vinegar 3% - 1 tbsp. l.
- Greens, salt, pepper - to taste.
Cooking:
Bake the beets in the oven, cut into small pieces. Boil potatoes without peeling. Put the beets and potatoes in a bowl, add pepper, salt, oil, vinegar. Stir the salad. Before serving, lightly heat the salad in the oven or microwave, sprinkling with chopped herbs.
Salad tender, tasty, easy to prepare.
Ingredients:
- Cucumbers - 2 pcs.
- Beets - 3 pcs.
- Green peas - 2 - 3 tbsp. l.
- Processed cheese - 1 pc.
- Sour cream (mayonnaise) - 2 tbsp. l.
- Garlic - 1 clove
- Salt, pepper - to taste.
Cooking:
Cooked, peeled beets, cucumbers, cheese cut into cubes and put in a bowl. Add sour cream, salt, pepper and squeeze the garlic. Mix the salad and place in the refrigerator for 2 hours. The beets will be soaked in filling and become tender. Salad can be garnished with grated cheese and herbs.
Salad - vinaigrette especially popular in winter
Vinaigrette is one of the most popular beetroot salads. Successful combination simple products makes food accessible. Vegetables for its preparation can be stored for a long time.
Ingredients:
- Beets - 2 pcs.
- Potatoes, cucumbers - 3 pcs.
- Onions, carrots - 1 pc.
- Sunflower oil - 2 tbsp. l.
Cooking:
Boil beets, carrots, potatoes. Cut all vegetables into small cubes. Add the oil and mix the salad thoroughly.
The dish is beautiful, healthy, dietary.
Ingredients:
- Beets - 1 pc.
- Cucumbers, carrots, potatoes - 2 pcs.
- Vegetable oil- 3 tbsp. l.
- Canned green pea- 100 g.
- Greens - optional
Cooking:
Boil the vegetables until tender, peel and cut into cubes of the same size.
Cut the cucumber into 2 parts and soak in cold water for 25 minutes.
Transfer the cooled vegetables and peas to a salad bowl, add oil.
Rinse the cucumber, cut off the skin, cut into cubes, add to the vegetables. When serving, decorate the salad with greens.
The salad is very healthy, tasty and easy to prepare.
Ingredients:
- Beets (small) - 6 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Prunes - 10 pcs.
- Walnuts - to taste
- Garlic - 4 cloves
Cooking:
We boil the beets. Cut the prunes, garlic and cucumbers into small pieces, crush the nuts.
Three beets on a grater and transfer to a plate. Add cucumbers, garlic, prunes, nuts, oil. We mix everything.
You can add mayonnaise. The salad will taste even better.
Salad hearty, very beautiful. Mushrooms add calories and great taste.
Ingredients:
- Beets - 3 pcs.
- Cucumbers, carrots - 2 pcs.
- Salted mushrooms (any) - to taste
- Vegetable oil - 3 tbsp. l.
- Onion - 1 pc.
Cooking:
Cut the boiled beets, onions, carrots and peeled cucumbers into cubes. Cut the rest of the beets into thin strips. Leave the caps of small mushrooms whole. Peel cucumbers and cut into cubes.
Arrange the vegetables in rows on an oblong platter and drizzle with vegetable oil.
The salad is good for those who cannot imagine a full meal without meat.
Ingredients:
- Beets - 1 pc.
- Cucumbers, potatoes, eggs - 2 pcs.
- Chicken fillet - 0.5 kg.
- Carrots, onions - 1 pc.
- Celery root - 100 g.
- Vinegar 9% - 2 tbsp. l.
- Mayonnaise, herbs, salt - to taste
Cooking:
Boil vegetables, peel, grate, transfer to a bowl.
Add pieces of boiled fillet, chopped cucumbers, eggs and celery.
Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.
Add mayonnaise, mix thoroughly and garnish with herbs.
For holiday table, lay out all the ingredients in layers, spreading with mayonnaise. The best decoration is greens and crumbled boiled yolk.
Piquancy and a special taste give the salad cheese and garlic.
Ingredients:
- Cucumbers and beets - 2 pcs.
- Cheese - 50 - 100 g.
- Salt, mayonnaise, garlic - to taste
Cooking:
Grate boiled beets, cucumbers, cheese with straws on a Korean grater. Put on a plate. Put mayonnaise, garlic and mix.
Salad ready.
This is a fairly simple, lean, but delicious, protein-rich salad.
Ingredients:
- Beets - 0.5 kg.
- Cucumbers - 4 pcs.
- Beans - 300 g.
- Bulgarian pepper - 1 pc.
- Red onion - 1 pc.
- Greens
- Olive oil - 2 tbsp. l.
Simple in this case is the main advantage. It is because of this that every note is felt. The products do not muffle each other, but on the contrary, they emphasize the impeccability of the neighboring components. Potatoes are not added here in vain, it makes the dish satisfying, but at the same time it does not allow the appetizer to lose its freshness.
Required components:
- 500 gr. potatoes;
- 200 gr. pickled cucumbers;
- 20 gr. vegetable oil;
- 15 gr. mustard;
- 500 gr. beets.
Beet salad with pickled cucumbers:
- The potatoes and beets are washed with a brush, laid out in separate saucepans, poured with water and boiled. After cooking, cool, peel and cut into cubes.
- Pickled cucumbers are cut in the same way, only they are also squeezed a little from the marinade.
- The oil is mixed with mustard.
- The products are mixed.
- The salad is placed briefly in the refrigerator so that it soaks and cools.
Salad of beets and cucumbers
Fresh cucumbers combined with tender cheese and sweetish beets create an amazing harmony. It turns out incredibly easy, but satisfying. The appetizer looks perfect, and the taste is delightful. Moreover, you can achieve a completely different taste shade, depending on which cheese will be chosen.
Required components:
- 300 gr. beets;
- 200 gr. cucumbers;
- 50 gr. cheese;
- 30 gr. sour cream;
- 30 gr. mayonnaise.
Cooking step by step:
- Beets are washed with a brush and set to boil. The finished root crop is cooled and cleaned, rubbed on the largest grater.
- Cucumbers are washed and wiped, peeled off and cut into strips.
- To grind cheese, take a smaller grater and rub it on it.
- All products are poured into a salad bowl.
- Mayonnaise in a bowl is mixed with sour cream.
- The resulting mixture is poured over all the products, mixed with a spoon.
Tip: Beets baked in foil will be healthier and tastier than boiled ones. With this preparation, the root crop retains a maximum of useful substances, including vitamin C.
Step by step recipe with photo
Beetroot and pickled cucumber salad is so easy to prepare that even a schoolboy can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store or you can use your own, corked this year. The mustard in grains will brightly emphasize the taste of the salad: “French” or “Dijon”, but you can cook the dish without it.
Remember that the beet layer releases a lot of juice, so you need to serve the salad on the table immediately after creating it. It is best to use olive oil, cold pressed. Boil beets in advance in water or bake, and then cool sharply and peel off the skin.
The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.
So let's get everything ready. necessary products and let's start cooking!
Grate the peeled and washed beets on a grater with small cells into a deep container. Leave for 5 minutes and squeeze the juice out of the mass.
We will do the same with pickled cucumbers, not forgetting to squeeze the juice out of the crushed mass, otherwise the whole dish will “float”.
Put a culinary ring on a plate, put a layer of beets in it, and a layer of cucumbers on it. We will not salt the dish, since cucumbers are already saturated with various flavors and spices. Lightly tamp the layers with a spoon and remove the ring.
Rinse and chop the green onion feathers, put the sliced \u200b\u200bin the salad, add grain mustard and lightly sprinkle the dish with oil.
We will serve a salad of beets and pickled cucumbers to the table immediately - everyone will stir it himself.
Variant with boiled beans
This hearty, nutritious snack is very tender and juicy. To prepare it you will need:
- Not too big beets.
- 4 drops Worcestershire sauce
- A teaspoon of grainy mustard.
- 2 medium pickles.
- ½ teaspoon natural honey.
- A glass of beans.
- Medium bulb.
- 2 large spoons of olive oil.
- Salt and dill.
Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil.
Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but usually this is not required.
Salad with chicken for hearty food lovers
The salad is good for those who cannot imagine a full meal without meat.
Ingredients:
- Beets - 1 pc.
- Cucumbers, potatoes, eggs - 2 pcs.
- Chicken fillet - 0.5 kg.
- Carrots, onions - 1 pc.
- Celery root - 100 g.
- Vinegar 9% - 2 tbsp. l.
- Mayonnaise, herbs, salt - to taste
Cooking:
Boil vegetables, peel, grate, transfer to a bowl.
Add pieces of boiled fillet, chopped cucumbers, eggs and celery.
Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.
Add mayonnaise, mix thoroughly and garnish with herbs.
For a festive table, lay out all the ingredients in layers, spreading with mayonnaise. The best decoration is greens and crumbled boiled yolk.
Salad of beets and pickles
In its composition, this recipe resembles the well-known beet salad, peas, cucumber, but still has its own characteristics and differences. It turns out that the appetizer is more saturated than its famous counterpart, even more fragrant. The dish combines a huge amount of vegetables, due to which the salad has a lot of useful properties.
Required components:
- 300 gr. beets;
- 200 gr. carrots;
- 300 gr. potatoes;
- 80 gr. olives
- 1 head of onion;
- 200 gr. pickles;
- 4 gr. pepper;
- 10 gr. apple cider vinegar;
- 10 gr. Sahara;
- 4 gr. salt;
- 40 gr. oils;
- 30 gr. green onion.
Beet salad, pickles:
- Beets, carrots and potatoes with a brush are washed, laid out in three different saucepans and boiled in them, cooled under running cold water and cleaned.
- All root crops are cut into small squares on the board with a knife.
- Onions are freed from the husk and washed, laid out on a board and chopped. After that, the mass is sprinkled with vinegar, sprinkled with sugar and salted, marinated for 15 minutes, squeezed by hand.
- Cucumbers are cut into cubes.
- The olives are thrown into a colander, the entire marinade is decanted and chopped into thin rings.
- All products are poured into one bowl, pepper, add salt and add oil to them, put them in portioned glasses.
- Green onions are washed and dried, finely chopped, sprinkled with each individual portion.
Important! Beet salad, pickled cucumber will not be stored for a long time, it should be served immediately after preparation. In the refrigerator, beetroot salad, pickled cucumber can be kept for a maximum of twelve hours, after which the dish is no longer suitable for eating.
Beetroot salads have an amazing taste and an incredible amount of nutrients.
The appetizers combine excellent taste and incredibly rich aroma. If cucumbers are also present in the recipe, then it is possible to achieve true harmony and perfection. Salads with beets and pickled cucumber are able to add variety to the daily diet, and in a festive atmosphere are always appropriate. It would seem simple regular dish, but it is simply impossible to do without it.
Beetroot salads have an amazing taste and an incredible amount of nutrients. The appetizers combine excellent taste and incredibly rich aroma. If cucumbers are also present in the recipe, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. It would seem that a simple, ordinary dish, but it is simply impossible to do without it.
