Beetroot salad is one of the most famousand very tasty salads. And there are quite a few variations of this salad. We hope that our salad recipes will perfectly complement your cookbook and will appeal to the whole family. After all, beetroot salad is not only tasty, but also very healthy. It is not for nothing that doctors advise people who suffer from anemia and vitamin deficiency to take this salad recipes into service.

Beetroot and apple salad with beets

This is one of the simplest and at the same timeaffordable beetroot salad recipes that you and your children will love, even if they don't like boiled beets. The apple gives the dish a slightly unusual taste that will surely interest your little one. Adults will also love this delicious salad! To prepare two servings of beetroot salad, you will need:

• 1 medium beet;
• 2 sour apples;
• 1 small stem of onion;
• 75 g unsweetened yogurt (3.5% fat.);
• juice from 2 lemons;
• salt;
• 2 tbsp. spoon of finely chopped parsley.

Peel the beets and grate them finely.grater. Wash the apple, cut into quarters, remove the cores with seeds, and grate the pulp. Wash the onion stalk and cut into thin rings. Mix the yogurt with lemon juice and season the salad with the resulting sauce. Sprinkle chopped parsley on top.

Salad with beets and garlic

This recipe is well known to many and evenI've known it since childhood. It's rare that a holiday table goes by without such a spicy appetizer. The main thing is that you can choose exactly the spiciness that you like, adding a little more garlic and, if desired, hot chili pepper. To prepare two servings of beetroot and garlic salad, you will need:

• 2 beets;
• 2 cloves garlic;
• 70-100 g of cheese;
• mayonnaise;
• salt to taste.

Wash the beets well and wrap them in foil, do notpeeling. Bake it in the oven at 180° for about 60-80 minutes, depending on the size of the fruit. If you do not have the opportunity to bake the beets, you can simply boil them in the peel. Then remove the peel, and grate the root vegetable and cheese on a large or medium grater. Finely chop the garlic or pass it through a special press (you can also grate it on a fine grater). Place all the ingredients in a salad bowl, season the salad with mayonnaise and salt to your taste. You can decorate the dish with herbs or grated cheese on top.

Salad with beets, prunes and nuts

This is another popular recipe for a delicious salad.with beets and nuts. It is easy to prepare, but looks very rich and impressive. Even the most sophisticated gourmets will not remain indifferent to its unusual sweet and salty taste and nutty smell. However, for children it is better to prepare this salad without garlic. To prepare two servings of salad you will need:

• 2 medium beets;
• clove of garlic;
• 5-7 pieces of prunes;
• 1/3 cup of peeled walnuts;
• mayonnaise.

Boil medium-sized beets in their skins.Pour boiling water over the prunes and let them sit until you can remove the pits, if any. Then finely chop the pulp or grind it in a blender. Grind the walnuts in a coffee grinder or crush them with a mortar. Grate the finished beets on a coarse grater, mix with prunes, nuts and chopped garlic. You have a delicious and healthy beet salad, which you only need to season with mayonnaise.

Salad "Korean Beetroot"

Korean carrots have long won hearts andstomachs of many Russians. But few people know that there is also a Korean salad, which is no less aromatic and tasty. It can be prepared as a separate dish, as an ingredient for an appetizer, and even added to more complex salads. To prepare two servings of salad, you will need:

• 500g of beet;
• 2-3 cloves of garlic;
• 1/3 cup vegetable oil;
• 1/3 tsp red pepper;
• 1/3 cup of vinegar;
• salt to taste;
• vegetable oil.

Peel the beets and grate them coarsely.grater or use a special attachment in a food processor. Add vinegar, pepper, salt and other spices to taste. Grate the garlic or pass it through a press and add to the beets. Heat the oil slightly in a frying pan, pour it over the vegetables and let the salad cool. Put a small weight on top and leave the beets to marinate for 12 hours in the refrigerator. Before serving, mix the dish well and garnish with herbs.

Beetroot salad with beans

Beetroot is a very versatile root vegetable,which can be added to many recipes. And as a main ingredient it is simply amazing. But you can diversify it with the most unusual components. For example, here is a very tasty and simple recipe for a beetroot salad with beans, which is very filling and suitable for lunch. To prepare two servings of salad you will need:

• 2 large beets;
• 1.5 cups of beans or beans;
• 1 salted cucumber;
• 1 carrot;
• 1 cup of mayonnaise or sour cream sauce;
• 1 bunch of green onions.

Boil the beets in their skins, cool, peel andfinely dice. Add pre-cooked beans or beans to the beets whole. Finely chop the pickled cucumber or grate on a medium grater. Also grate the carrots on a coarse grater and mix all the ingredients. Season the resulting beet salad with sauce and garnish with finely chopped green onions.

Beetroot salad with mushrooms

Mushrooms are another favorite delicacy of most people.people. Pickled, fried, salted - they are all good, but not always good for the stomach. After all, this is quite a heavy food, which can only be compared with meat. But if you still really want to enjoy mushrooms, then we recommend this recipe for a delicate salad with beets and mushrooms. To prepare two servings of salad you will need:

• 2 beets;
• 1 head of onions;
• 5-6 dry or fresh mushrooms;
• 1 tablespoon grated horseradish;
• 4 tablespoons vegetable oil;
• salt to taste;
• a few twigs of green parsley.

Boil the beets in their skins, then cool.Peel and grate on a coarse grater. Cut the onion into small cubes and lightly fry until golden brown. If you are using dried mushrooms, soak them for 3-4 hours and then boil until fully cooked. If the mushrooms are fresh, just boil them and cut them into thin strips. Combine the resulting strips with the beets, add salt and grated horseradish. Season the dish with sunflower or olive oil and garnish with parsley leaves.

Salad with beets, cucumber and radish

This recipe is a great spring option.vitamin salad with beets, which can be easily and, most importantly, quickly prepared for a home lunch, as well as for a festive table or picnic. Just keep in mind that salads with sour cream and mayonnaise spoil quickly in the heat. Therefore, when you are preparing dishes for a summer picnic, do not dress the salad right away. It is better to take the dressing for the salad with beets with you. To prepare two servings of salad, you will need:

• 2-3 beets;
• 1-2 fresh cucumbers;
• 1 bunch of radish;
• 1/2 can of mayonnaise;
• 1 clove of garlic;
• parsley greens;
• cherry plum.

Wash the raw beets well, remove the skin andgrate on a coarse grater. Chop cucumbers and radishes into thin strips, and cherry plum into small slices. Mix everything, season with mayonnaise (or sour cream) and garnish with finely chopped parsley and garlic. You can add sprigs of dill as decoration.

Salad from a young beet with a radish

Here is another simple summer or evenautumn recipe for salad with beets and radishes. This dish is not only easy to prepare, but also very useful for the body, since beets and radishes are a huge storehouse of vitamins and other essential elements. So, eat up and strengthen your immune system, combining business with pleasure. To prepare two servings of salad, you will need:

• 300 g of young beets;
• 100 g of radish;
• 50 ml of red currant juice;
• 1 tbsp. a spoonful of honey;
• cumin or fennel seeds to taste

This beetroot salad is easy to prepare.Grate the radish and beetroot on the largest grater or with a special attachment for a food processor. Melt the honey and mix well with the red currant juice. You can change the recipe and use the juice of any other sour berries. Pour the resulting mixture over the vegetables and sprinkle the dish with caraway or dill seeds to your taste.

Beetroot salad "Tsarsky"

This salad recipe has received such a lot of attention for a reason.name, because its taste is so sweet and rich that it was served on the royal table during the evening feast. The combination of products makes it both filling and light enough for dinner. Although no one will forbid you to serve this dish for lunch. Beetroot plates, and this is the originality of this dish, will appeal to guests at a festive feast. And children will be delighted with the unusual design. To prepare two servings of salad you will need:

• 1 medium beet;
• 1 tablespoon of rice;
• 1 tablespoon butter;
• 1 tablespoon of raisins;
• 2 tablespoons of sour cream;
• 1/2 teaspoon of sugar;
• cinnamon on the tip of the knife.

Bake the beets in the oven in foil or boil themuntil done, peel and use a spoon to scrape out the pulp so that you get a beet cup. Cook the rice to make a crumbly porridge. Add sugar, pre-soaked raisins, butter and a little cinnamon. Mix all the porridge and carefully put it into beet plates. Pour sour cream on top of the cups and bake for 10-15 minutes at 200 degrees.

Salad of young beetroot "Assorti"

This recipe can be called universal.Its beauty is that you can always replace any of the ingredients with something more familiar and accessible. The only constant component is beetroot, preferably young, as it is tougher and juicier. But if you want this salad in winter, then regular beetroot will do. To prepare two servings of the salad, you will need:

• 200 g of young beets;
• 30 ml of lemon juice;
• 50 ml of vegetable oil;
• 200 g of tomatoes;
• 100 g of apples;
• 50 g of carrots;
• 50 g of sweet pepper;
• greens to taste;
• salt.

Grate the beets on a coarse grater, carrots andCut fresh pepper into thin strips, and tomatoes and apples into slices. Mix half of the vegetable oil with salt and lemon juice and pour this mixture over the salad. Let it sit for 15-20 minutes to release the juice. Pour out the remaining oil and garnish the salad with herbs to taste.

Beetroot salad with eggplant

Another salad recipe that is easycook in late summer or autumn, when eggplants ripen. But not everyone likes this unusual vegetable, so you can always replace it with young zucchini or squash. The beauty of the dish is that the ingredients for it are easy to get from your garden or buy in the store. To prepare two servings of salad you will need:

• 300 g of beet,
• 200 g of aubergines,
• 50 ml of vegetable oil,
• 1 tbsp. spoon of vinegar,
• salt, pepper to taste.

Grate the raw beetroot and place it insaucepan, add olive oil, vinegar and simmer for 15-20 minutes under a closed lid. Bake the eggplants, peel and chop finely. Mix the vegetables, add more oil, salt and pepper to taste. You can add onions or green onions, parsley, dill if desired.

Beetroot salad "Garnet bracelet"

This original dish is called by different names.Some call it a garnet-beet cake, some a garnet glade. But most often you can hear the name "Garnet Bracelet", because this is the decoration that comes to mind when you see this beautiful and unusual salad. This is an ideal option for a festive table. To prepare 6-8 servings of salad you will need:

• 500 g of potatoes
• 500 g of beetroot
• 500 g carrots
• 500 g of chicken pulp
• 250 g of mayonnaise
• 1 head of onions
• 1 grenade
• bunch of dill

Boil the chicken flesh and let it cool inbroth, so that the meat does not lose its juiciness. Boil the potatoes, carrots and beets, peel and grate into large strips on a grater. Finely chop the onion and fry in vegetable oil. Finely chop the cooled chicken and also fry, then mix with the onion. To make the dish really look like a bracelet, lay it out, leaving a small void in the middle. You can use a straight glass for this. First, carefully lay a layer of potatoes on a plate and grease it with mayonnaise. Then a layer of carrots and grease again with a layer of mayonnaise. Put the chicken and onion in the third layer and also grease it with mayonnaise. Put the beets in the last layer, again covering it with mayonnaise. To make the salad beautiful and appetizing, sprinkle it well with pomegranate seeds and garnish with dill. Place the bracelet in the refrigerator for a couple of hours to soak. Here are simple and original salads you can prepare for both a festive table and a quiet family dinner. Experiment with ingredients, add new ones, decorate your dishes beautifully and then no one, not even a capricious child, will resist your culinary creation. Enjoy your meal! We recommend reading:

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