salad with beets Salad with beets is one of the most famous andvery 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 please the whole family. After all, the salad with beets is not only delicious, but also very useful. It's not for nothing that doctors advise you to adopt the recipes of this salad for those people who suffer from anemia and vitamin deficiency.

Beetroot and apple salad with beets

This is one of the simplest and at the same timeavailable salad recipes with beets, which you and your children will like, even if they do not like cooked beets. The apple gives the dish a slightly unusual taste, which will surely interest the baby. Well, this delicious salad will also be enjoyed by adults! To make two servings of lettuce and beets, 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.

Beet peel and grate in shallowgrater. Wash the apple, cut into quarters, take out the cores with seeds, and chop the flesh. Stem the onion and cut into thin rings. Mix the yogurt with lemon juice and the resulting sauce dress the salad. Top with sprinkled parsley.

Salad with beets and garlic

This recipe is well known to many and even familiarfrom childhood. It is rare when a festive table does without such an acute snack. The main thing is that you can choose exactly the kind of sharpness that you like, adding a little more garlic and if you want a hot chili pepper. To make two servings of salad with beets and garlic you will need:

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

Beetroot is well washed and wrapped in foil, notremoving peels. 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 beets, then you can simply boil it in the peel. Then peel off the peel, and root and cheese grate on a large or medium grater. Garlic finely chop or pass through a special crush (you can also grate on a fine grater). Put in the salad vase all the ingredients, season the salad with mayonnaise and salt to your taste. Above, the dish can be decorated with greens or grated cheese. salads with beets

Salad with beets, prunes and nuts

This is another popular recipe for a delicious salad withbeet and nuts. It is prepared simply, but it looks very rich and impressive. Even the most sophisticated gourmets will not remain indifferent to its unusual sweetish-salty taste and nutty smell. However, for children it is better to cook 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.

Medium size, cook the beets in the peel. Prune the prunes with boiling water and let it brew, so that you can remove the bones from it, if any. Then finely chop the pulp or grind it in a blender. Walnuts move in a coffee grinder or open with a mortar. Cook the beetroot on a large grater, mix with prunes, nuts and chopped garlic. You have a delicious and healthy salad of beets, which left only to fill with mayonnaise.

Salad "Beets in Korean"

Carrots in Korean long ago won hearts andstomachs of many Russians. But very few people know that there is also a salad in Korean, which is no less fragrant and tasty. It can be cooked as a separate dish, as a component to a snack 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.

Beet peel and grate on a largegrater or with a special nozzle in the food processor. Add the vinegar, pepper, salt and other spices to taste. Garlic chopped or pass through a press and lay to the beetroot. Heat the oil a little in a frying pan, pour in the vegetables and let the salad cool down. Put a small load on top and leave the beets to marinate for 12 hours in the refrigerator. Before serving, mix the dish well and decorate it with herbs.

Beetroot salad with beans

Beetroot is a very universal root crop,which can be added to many recipes. And as a basic ingredient, it's just amazing. But it is possible to diversify it with the most unusual components. Here, for example, is very delicious and the recipe for a simple salad with beets with beans, which perfectly satiates and is 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.

Beetroot is boiled in a peel, cool, clean andfinely cut into cubes. Pre-welded beans or beans add to the whole beetroot. Salted cucumber finely chop or rub on a medium grater. Also grate the carrots on a large grater and mix all the ingredients. Fill the resulting salad with beetroot and decorate with finely chopped green onions.

Beetroot salad with mushrooms

Mushrooms - another favorite dainty of the majorityof people. Marinated, fried, salted - they are all good, but for the stomach are not always useful. After all, this is quite heavy food, which can only be compared with meat. But if you still really want to enjoy mushrooms, then we advise you 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.

Beet cook in a peel, then cool, cleanand grate on a large grater. Cut the onion into small cubes and lightly fry to make it golden in color. If you use dry mushrooms, then soak them for 3-4 hours, and then boil to the full. If the mushrooms are fresh, then just boil them and cut them into thin straws. Combine the resulting straw with the beets, add salt and grated horseradish. Season the dish with sunflower or olive oil and decorate with parsley leaves. salads with beets recipes

Salad with beets, cucumber and radish

This recipe is an excellent version of the springvitamin salad with beets, which can be easily, and most importantly, quickly cooked for a home dinner, and on a holiday table or picnic. Only it is necessary to consider, that salads on sour cream and mayonnaise on heat are quickly spoiled. Therefore, when you collect meals for a summer picnic, do not refill the salad immediately. It is better to take a dressing for a salad with beets with them. 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.

Rinse the beets thoroughly, remove the peel andgrate on a large grater. Cucumbers and radish chop fine chopped straw, and cherry plum in small slices. Mix everything, season with mayonnaise (or sour cream) and decorate with finely chopped parsley and garlic. You can add a sprig of dill as an ornament.

Salad from a young beet with a radish

But another simple summer or even autumnrecipe for salad with beets and radishes. This dish is not only just prepared, but also very useful for the body, as beet and radish are a huge storehouse of vitamins and other essential elements. So lean and strengthen the immunity, combining the pleasant with the useful. 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

Preparing this salad with beets is simple. Radish and beets grate on the largest grater or with a special nozzle for a food processor. Honey melted and mixed well with red currant juice. You can change the recipe and use the juice of any other sourish berries. With the resulting mixture, pour the vegetables and sprinkle the dish with caraway seeds or dill seeds to your taste.

Beetroot salad "Tsarsky"

This salad recipe is not in vain received such a loudname, because his taste is so sweet and rich that he was served on the royal table during the evening feast. The combination of products makes it both satisfying and easy enough for dinner. Although no one will forbid you to serve this dish for dinner. Beetroot plates, and this is the originality of this dish, will be enjoyed by guests at a festive feast. And the 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.

Beetroot bake in the oven in foil or boiluntil ready, clean and use a spoon to scrape the pulp so that a beetroot cup is obtained. Rice boil to make crumbly porridge. Add sugar, pre-soaked raisins, butter and a little cinnamon. Mix the whole porridge and carefully place in a beet plate. Top with a cup of sour cream and bake for 10-15 minutes at a temperature of 200 degrees.

Salad of young beetroot "Assorti"

This recipe can be called universal. The beauty of it is that any of the ingredients you can always replace with the more familiar and affordable. The only permanent component is beet, preferably young, as it is stiffer and juicier. But if you want this kind of salad in winter, then the usual beet will do. To prepare two servings of 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.

Beetroot on a large grater, carrots and freshcut the pepper into thin strips, and the tomatoes and apples with slices. Mix half of the vegetable oil with salt and lemon juice and pour this mixture over the salad. Allow him to stand for 15-20 minutes to make juice appear. Pour the remaining oil and decorate the salad greens to taste. salad with beets

Beetroot salad with eggplant

Another recipe for salad, which is easycook in late summer or autumn, when the eggplants keep up. But this unusual vegetable like not everyone, so you can always replace it with a young zucchini or zucchini. The whole charm of the dish is that the ingredients for it are easy to get in 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 on a grater, put it insaucepan, add olive oil, vinegar and, put out for 15-20 minutes under the closed lid. Eggplant bake, clean and finely chop. Stir the vegetables, add more oil, salt and pepper to taste. You can add on request onions or green onions, parsley, dill.

Beetroot salad "Garnet bracelet"

This original dish is called differently. Some call it a pomegranate-beet cake, some pomegranate clearing. But most often you can hear the name "Pomegranate Bracelet", because this particular jewelry comes to mind when you see this beautiful and unusual salad. For a festive table this is an ideal option. 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 and let it cool down.broth, so that the meat does not lose its juiciness. Potatoes, carrots and beets cook, peel and grate with a large straw on the grater. Onions finely chop and fry in vegetable oil. Cooled chicken finely chop and fry, too, then mixed with onions. To make the dish really look like a bracelet, spread it, leaving in the middle a small emptiness. You can use a straight glass for this. First carefully place on the plate a layer of potatoes and grease it with mayonnaise. Then a layer of carrots and again grease with a layer of mayonnaise. The third layer lay the chicken with onions and also miss it with mayonnaise. The last layer lay the beets, again covering it with mayonnaise. To a salad was beautiful and mouth-watering, carefully sprinkle it with pomegranate seeds and decorate with dill. Put the bracelet in the refrigerator for a couple of hours to soak it. Here you can prepare such simple and original salads for a festive table, or for a quiet family dinner. Experiment with the components, add new ones, decorate your dishes beautifully and then no one, even a moody child, will stand before your culinary creation. Bon Appetit! We advise you to read: