What delicious things can be made from beets. Boiled beet salad: best recipes

19.10.2019

Alexey Tatyanchenko Author

15:45 17.09.2017

Beets are a very healthy and tasty product, and most importantly, they are very inexpensive. We invite you to complement your menu various dishes from this colorful root vegetable.

Every year new research discovers new beneficial properties of this product. That’s why we suggest you don’t bypass it and use it not only for making borscht and vinaigrette. You can prepare a great variety of beet dishes - we give a selection of very simple recipes.

A simple and very tasty combination - an ideal starter or a complete light dinner. If desired, it can be prepared from either raw or boiled beets.

Ingredients for 2 servings:

2 large beets (raw or boiled)
2 sweet and sour apples
2 tbsp. l. olive oil
1 tsp. wine vinegar
100 g feta cheese
salt, pepper (to taste)

Cut the peeled beets into thin strips, remove the core from the apples and also cut into strips. Mix the apple and beets in a bowl, add vinegar, olive oil, salt, pepper and mix well. Keep in mind that feta itself is salty, so add just a little salt. Place the salad on plates and add feta cheese cut into small cubes.

Beetroot paste with nuts

This pasta is an excellent option for a dietary snack. You can spread it on crackers or toasted bread, or even add it as a dressing to a light green salad.

Ingredients for 4 servings:

250 g boiled beets
1-2 cloves of garlic
50 g shelled walnuts
2 tbsp. l. olive oil
2 tbsp. l. natural yogurt
a few mint leaves
salt, pepper (to taste)

Cut the peeled beets into small pieces, place all the ingredients in a blender and blend until smooth. When serving, garnish with mint leaves and chopped walnuts.

The most unpleasant and troublesome thing about preparing dishes from beets is the actual cooking. Cooking or baking beets takes at least an hour and a half. Often we simply don’t have it. In this case, the ideal solution would be boiled beets, which are sold in supermarkets - they are already peeled and vacuum packed.

Beetroot salad with prunes

Another simple and proven combination of flavors - this salad is an ideal solution for those watching their figure.

Ingredients for 2 servings:

2 boiled beets
1 tbsp. l. olive oil
40 g prunes
10 g sunflower sprouts (can be replaced with arugula)
½ tsp. balsamic vinegar
20 g parmesan
salt, pepper (to taste)

Cut the beets into large slices, place in a bowl, add salt, pepper, olive oil, balsamic vinegar and washed prunes. Mix well, place on plates, add herbs and grated parmesan.

Salad with feta and parsley

A great detox salad option with fresh ingredients and some feta for added nutrition. This dish will be the perfect solution for your diet. Since feta itself is salty, we recommend not salting it, but if necessary, you can add a pinch.

Ingredients for 2 servings:

2 raw beets
large bunch of parsley
100 g feta cheese
2 tbsp. l. olive oil
ground pepper(to taste)

Finely chop the parsley leaves, peel the beets and cut into large cubes. Mix beets, herbs, ground pepper, olive oil and diced feta cheese in a salad bowl.

Pkhali from beets and cabbage: a dietary snack in Georgian

Pkhali is a traditional Georgian snack made from vegetables, nuts and herbs. We suggest you prepare a beetroot version of this exceptionally tasty and nutritious snack.

Ingredients for 4 servings:

3 boiled beets
1 small white onion
500 g white cabbage
3 cloves garlic
100 g shelled walnuts
small bunch of cilantro
1 tsp khmeli-suneli
1 tbsp. l. wine vinegar

Chop the cabbage coarsely, throw it into boiling water and cook for 2 minutes, then drain in a colander and let the water drain well. Pre-grind the nuts in a blender. Place the cabbage in a blender or food processor chopper bowl, add the onion and garlic cut into slices, nuts, cut into small pieces boiled beets, chopped cilantro, vinegar and suneli hops. Transfer the pasta to a bowl and refrigerate for 30 minutes. Then form balls of any size. Serve chilled.

Photo in article: www.shutterstock.com

A lot has been said about the benefits of beets, and people have long taken note of this. Among other things, the vegetable is very tasty and gives dishes a rich and bright color, which is also important: it is known that the aesthetics of a dish significantly increases its appetizing, and therefore taste qualities. Albeit only from a psychological point of view. There are many ways to cook beets. And if you haven’t accumulated your recipes yet, we suggest using ours.

Baking vegetables

As a rule, young modern housewives begin to master cooking recipes by baking. This way, vegetables turn out both tastier and healthier: essential vitamins do not disappear, as when boiling, and you won’t get another dose of carcinogens, as when frying. In addition, the ability to properly bake root vegetables can be very useful at a picnic in nature, on an active summer vacation - and wherever you plan to build a fire and install a grill or barbecue. But, by the way, there is great recipe How to cook beets simply in the oven. Let's try?

Beets in foil and in a sleeve

We take the most beautiful and smooth root vegetable, wash it thoroughly in running water, and wipe it with a clean towel. By the way, it is not recommended to trim the “roots and tops” so that the juice does not leak out, but stays inside during cooking. Next, choose one of the 3 baking methods.

Place the washed root vegetables on a rack in an oven preheated to 160 degrees. We cook for a little less than an hour, but not less than 45 minutes (during this time anyone has time to bake thoroughly).
To bake the food we use food foil. We wrap the beets in it quite tightly and place it on a baking sheet previously filled with a glass of water. If the oven temperature is 170 degrees, then small beets will ripen in three quarters of an hour. Beets baked in foil are sweet and healthy.
How to cook beets in the oven most quickly? Let's use a baking sleeve. We put the root vegetable in the sleeve, tighten it so that there is no oxygen, cook for 40 minutes at a temperature of just under 200 degrees. We check readiness after half an hour from the start of the process with a wooden toothpick or skewer: some varieties of beets can cook faster than in the time specified in the recipe.

Grill

If you are at the dacha, at fresh air or in nature, you can take advantage of the open fire and grill the beets or simply roast them in the fire. But it is worth paying attention to the fact that in this case you should choose root vegetables the size of a medium potato to make baking more convenient. We use the same principle: wrap the beets in foil and in the coals until cooked. Or place raw beets on the grill grate.

Delicious salad

How to cook beets in a salad to please guests or family? You will need quite accessible and inexpensive ingredients: a couple of medium beets, half a glass of shelled walnuts, half a glass of boneless prunes, a couple of cloves of garlic, mayonnaise and spices, salt as desired.

Preparation

Root vegetables need to be boiled without peeling. Once cooked and cooled, peel and grate.
Crush or finely chop the walnuts.
Press the garlic in a press.
We wash the prunes in a colander with boiling water and cut them into fairly small pieces.
Mix the prepared ingredients in a wide bowl, season with mayonnaise, salt, spices - according to personal taste.
The salad is ready, before serving, cool it and sprinkle with chopped herbs.

This dish should be present on the table on holidays, since during heavy libations (for example, within 2 weeks New Year's feasts) and food, prunes and beets together will do their good deed: they normalize digestion.

What is our life? Caviar!

How to prepare beets in the form of caviar, which is an excellent appetizer, for example, with strong alcohol? You can also spread it on bread as an addition to breakfast: it’s tasty and healthy, and most importantly - satisfying, you won’t want to eat it for a long time afterwards.

Take a kilo of beets, three spoons of vegetable oil, half a kilo of onions, a little tomato paste, salt. That's all we need to prepare beet caviar. For lovers of piquancy, we’ll also add a couple of cloves of garlic to the list of ingredients.

Preparation

Wash the root vegetables and cook them unpeeled until fully cooked (easily pierced with a fork). There is no need to clean the product so that beet juices do not escape into the water during cooking. For the same reasons, cutting it is also not recommended. When cooked, remove from the pan and cool. Then you need to peel and grate. And in a larger frying pan, heated with vegetable oil (sunflower oil is suitable), pour the chopped onion. Fry it a little, put the beets in there too. Simmer for about 15-20 minutes on the lowest heat. Then add tomato paste and salt, cook for another ten minutes, stirring constantly. Delicious caviar is ready. For added spice just before the end, you can add crushed garlic. By the way, if you don’t know how to cook this kind of caviar - best option(only then we don’t add garlic). Once ready, place the product in sterilized jars, pasteurize and seal. Great addition to the New Year's table!

How to cook borscht with beets: step-by-step recipe

And, of course, borscht - where would we be without it! This king of the table is a favorite everyday dish for many families. Undoubtedly experienced housewives they probably know, and will be able to do it one, two, three times, even with their eyes closed. Our “secrets” will be of interest, rather, to beginners. So let's get started.

Preparation

How to cook cabbage with beets?

And finally, another recipe for using this root vegetable - Gurian cabbage. You need to take a head of cabbage about 2 kilos, a couple of beets (or one large one), two carrots, a head of garlic, vinegar - a third of a glass, salt - a spoon, and sugar - a third of a glass. You also need vegetable oil - half a glass or a little less.

Shred the cabbage forks and grate the vegetables coarsely. Chop the garlic finely. Mix all ingredients in a saucepan. For the marinade, boil two glasses of water, add salt and sugar, vinegar and vegetable oil. Remove the marinade from the heat and pour it over the vegetables. An hour later, the delicious snack is ready. According to numerous reviews from guests, it’s just what you need with vodka! Bon appetit everyone!

Beets are available regardless of the time of year, and this is its main advantage. Moreover, it is different high degree usefulness, contains many useful and nutrients– vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a wide variety of dishes, both salads and desserts. In this article we will look at several recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve constipation.
Let's look at a few simple dishes, which you can prepare using this unique root vegetable.

Simple salad

This recipe is interesting and very simple salad will be useful not only for lovers of various savory snacks, but also for those who are adherents healthy image life.

Ingredients:

Beets - one large one or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil - a couple of tablespoons;
- ground black pepper – a couple of pinches;
- salt - to taste.

To prepare this dish you will need to boil and marinate the beets in advance. To do this, you should first thoroughly wash the vegetable, fill it with water and put the container on the fire. It takes quite a long time to cook beets, although young and small root vegetables usually cook in half the time. In order to speed up the process, you can cool the half-raw vegetable under running water. cold water.

After the beets are completely cooked, peel them and cut them into small thin cubes. To prepare the marinade, prepare a solution of acetic acid or use regular six percent table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest dish of boiled beets is prepared.

Beet and carrot salad

This dish can also be prepared at any time of the year, because all its ingredients are always available.

Ingredients:

Boiled beets - one piece;
- fresh carrots - one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Place the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Salad with beets and beet tops

If you grow this unique root vegetable yourself, you can include an interesting salad of boiled beets and beet tops in your summer menu. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate fresh beets from the tops, cover with water and boil directly in the skins. The young vegetable will cook quite quickly, and at this time cut the tops: the stems are cut into cubes, and the leaves are cut into noodles. Afterwards you need to crumble the boiled, peeled and cooled root vegetable. Mix the ingredients and season the salad with a mixture of equal parts of mayonnaise and sour cream, and add salt to taste.

Spicy salad

This dish makes a great savory appetizer.

Ingredients:

Beets - one piece;
- hard cheese– one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Ready dish season with mayonnaise and serve.

Beetroot and seaweed

This dish combines the health benefits of two unique products. It will appeal to all those who are confident in the usefulness of seaweed, but do not really like it because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed – one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut into small cubes. Drain the marinade from the cabbage and chop it a little if necessary. Combine and mix the ingredients, then season them with vegetable oil. Add pepper and salt to taste.

Sweet salad

Let's not limit ourselves to just salty beet salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins – one handful;
- sugar – one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort out the seedless raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets, then put them in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the salads described above can be supplemented with walnuts. They go very well with boiled beets. In addition, this root vegetable is usually combined with herring, as in the famous dish “herring under a fur coat,” as well as pickled cucumber. You can add some prunes or fresh grated apple to dessert with beets. The finished dish is seasoned with sour cream, mayonnaise (as an option - a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

This red root vegetable, which has a unique sweet taste, is included in the list of the most healthy vegetables. What to cook from beets? In what form can it be presented to the household? How to properly cook beets so they don’t lose their beneficial properties? Information about this is contained in the article.

Recipes for dishes made from beets

We mainly use this vegetable for preparing traditional dishes, among which the following are especially popular: herring under a fur coat, borscht, vinaigrette, salad with garlic. But there are still a huge number of recipes that use this vegetable. For example, red beets can be used to make a stew or so delicious snack, which, as they say, is finger-licking good. Pancakes are also made from beets, which are both tasty and healthy, which is especially important. Experts say that with all the richness and splendor of recipes, beet dishes will be of real health value only if the vegetable itself is chosen correctly for their preparation.

Which beets should I use for cooking? Cooking tips

Anyone interested in how to deliciously cook beets should know about the features of this vegetable. Three varieties of it are known. Beets are:

feed (used for livestock);
sugar (it is grown for the production of sugar);
dining room (it is used in cooking for preparing dishes).

Burak or beetroot (the second name for beets) is one of the most important products in a healthy menu. Introducing regular consumption of beets into the diet in volumes of 0.5-0.6 kg per month helps strengthen the body, improve digestion and normalize hemoglobin levels. Beets contain remarkable health benefits, you just need to learn how to choose and prepare them correctly.

When choosing beets, you should follow the recommendations:

Size. The diameter of an ideal beet should not exceed 12 cm, weight - 400 g. Otherwise, you can be sure that this is fodder beet, which does not have a special taste. It can also be assumed that the vegetable is overly loaded with nitrates, which reduces its usefulness significantly.
Texture. Ideally, the root crop should be dense, without holes or soft spots, with thin and smooth skin, without rotten or putrefactive spots.
Color. Beets will turn out tasty if their color is rich burgundy or slightly purple. It is by the presence of a dark color that one can judge high content in fruits there is a natural antioxidant betaine.
Cut. A longitudinal section of a good beet contains no rings, no fibers, no redness. The presence of all these characteristics is evidence that we either have fodder beet or the vegetable contains an excess of fertilizers, while the uniform dark ruby or even purple color of the pulp with rich dark juice clearly indicates that we have tasty beet.

How to properly cook a vegetable?

The question of what can be prepared from beets is closely related to the question of the correct technology for preparing the root vegetable. For various beetroot treats there are various ways her preparations. In some recipes it is appropriate to use raw root vegetables, in others it is recommended to pre-boil or bake them. One way or another, any method requires the fulfillment of certain rules:

For cooking beets in the usual way, i.e. over medium heat, pour cold water over the vegetable, it will take up to 1-2 hours.

To slightly speed up this process and maximize the preservation of all useful inclusions, you need to put a pan of water on the fire, add a pinch of salt to it and wait about 5 minutes until the liquid boils. During the boiling process, oxygen will be released from it, which removes minerals from the fruit. Then you can put the washed beets into the pan.
Professionals cook beets for 45 minutes. The vegetable is boiled for 30 minutes, transferred to ice water, maybe with ice. Using this shock technique, the beets are brought to perfect readiness.
For those who do not know how to prepare a salad or any other dish from beets, chefs recommend wrapping the washed fruits in foil and baking in the oven at 180 °C for 40-50 minutes. At the same time, it is not recommended to increase the baking temperature, since already at 190°C the destruction of ascorbic acid begins and the vegetable loses its benefits. Vegetables prepared in this way are sweeter and drier than boiled ones.
For those who want to learn how to quickly cook beets, experts recommend using a pressure cooker. Whole root vegetables will cook in 30-35 minutes. Burak, cut into bars, will be ready in 20 minutes.
The leader in high-speed cooking of beetroot is the microwave. Those who want to know how to quickly cook beets in the microwave are advised to place the washed vegetable in a sealed bag and put it in the oven. At maximum power, the root vegetable will be ready in just 10 minutes. Before cooking, it is recommended to make 2-3 punctures in the bag, otherwise it may break.
To cook beets in a double boiler it will take about 50 minutes, and in a slow cooker (when using the “cooking” or “baking” mode) - up to 40-60 minutes.

What to cook from beets? First courses

The first dishes prepared using this glorious vegetable are, first of all, the famous borscht. Few people will refuse to feast on:

Ukrainian borscht with beets;
red beetroot borscht;
borscht with beets and beans;
original okroshka with beets;
Ukrainian beetroot borscht with donuts;
original beetroot soup without cabbage.

To get a real dish that complies with accepted canons, you need to carefully study its recipe.

How to prepare red Ukrainian borscht?

For those who want to know what to cook from beets, experts suggest familiarizing yourself with the recipe for this popular dish. Borscht is one of the few first dishes that only become tastier over time. Therefore, if you decide to cook red borscht, it is better to use large saucepan so that there is enough food for 2-3 days.

Experts say that this dish goes very well with donuts and garlic. Black bread, lard (fresh or smoked) or lard with cloves of garlic also go perfectly with the taste of borscht. It is recommended to season the finished dish with sour cream. Sometimes, instead of regular sour cream, a special dressing is used: garlic (up to 2 cloves) is peeled from the core and passed through a press, the greens are chopped. Add chopped herbs and garlic, pepper (black) and salt to the sour cream. Everything mixes well.

Ingredients

To prepare 5 liters of borscht you will need:

water - 5 l;
cabbage - 300 g;
potatoes - 2-3 pcs.;
garlic - about 4-6 cloves;
pork - 800 g;
carrots - 2 pcs.;
onions - 2 pcs.;
beets - 1 pc.;
beans - 20 g;
tomatoes - 1-2 pcs.;
tomato paste - 2 tbsp. l.;
sour cream - 300-350 ml;
greens - 40 g;
salt, pepper - to taste;
bay leaf - 2-3 pcs.;
black pepper - 10 pcs.

It will take approximately 1 hour to prepare.

Cooking steps

Boil the meat for 1-2 minutes. Next, you need to rinse it, fill it with water (fresh) and bring it to a boil again. Cook for 1 hour, covering loosely with a lid, over medium heat. This will prevent you from removing the foam from the broth with a slotted spoon. If beans are used, they are soaked overnight and boiled with the broth. Next, add carrots, salt, onions, black pepper (peas), and bay leaves to the broth. The onion is cut crosswise to the middle; you can make about 4-6 punctures in it with a knife. The beets are peeled and cut into strips. If you use pickled beets instead of fresh beets, the dish will turn out incredibly tasty. The carrots are peeled and cut into strips. Onions are cut into small cubes. Tomatoes are scalded with boiling water and peeled. Then they are cut into slices, small cubes, ground in a meat grinder, crushed in a blender or grated. Beetroot up light transparency fried over hot vegetable oil, carrots are added to it and also lightly fried, after which a little chopped onions, which is also fried until translucent. Lightly dry the vegetables, add tomato paste, and fry for 1-3 minutes. Next, add chopped tomatoes and simmer until soft for 3-4 minutes.

Vegetables and meat are taken out of the finished broth. The broth is returned to the fire, the meat is sorted from cartilage and bones, disassembled into fibers or cut into small pieces and returned to the broth, where sour cream is added (optional).

Shred the cabbage into strips (early variety cabbage is immediately added to the borscht; late cabbage is recommended to be slightly mashed with your hands so that it releases juice and becomes softer), added to the boiling broth, covered loosely with a lid and cooked at a gentle boil for 5 minutes. Peel the potatoes and chop them into cubes. Add after 5 minutes after the cabbage. Then immediately add the tomato and vegetable dressing. Cook everything until done. After adding the dressing (after 10 minutes), you should taste the dish and, if desired, add pepper and salt. Then the core is removed from the garlic, finely chopped or passed through a press. The greens are washed and also finely chopped. You should taste the finished borscht and add herbs (chopped), if necessary, pepper and salt, and boil for 1-2 minutes.

At the end of cooking, add garlic (chopped) to the borscht. Mix everything well and, cover with a lid, remove from heat. Housewives recommend letting the borscht brew. To do this, wrap it in towels or a blanket for 30 minutes.

Second courses

Housewives advise those who don’t know what to cook from beets to familiarize themselves with the rich list of recipes for second courses. Dishes made from stewed or boiled red beets are used as a wonderful side dish for vegetables, meat and fish dishes. They also make a great appetizer addition to a side dish of rice and potatoes.

Vegetable stew with cabbage and beets

Many people ask about how to cook cabbage with beets. The ingredients for this popular second dish are:

white cabbage - 0.6 kg;
potatoes - 3 tubers;
tomato paste - 2 tbsp. l.;
water - 1 tbsp.;
beetroot should be taken - 2 tubers;
onion - 150 g;
carrots - 5 pcs.;
table vinegar 9% - 15 ml;
dry fenugreek (herb) - 1 tsp;
salt - to taste;
paprika - about 1 teaspoon;
black pepper (powdered) - to taste.

Preparation

The potatoes are peeled, cut into cubes, and then sent to cook until tender. Whole boiled beets are peeled and cut into cubes. The cabbage is chopped into strips and placed in a saucepan. Tomato paste diluted in a glass of water and poured over the cabbage. The dish is salted to taste and simmered until cooked under the lid. At the end, the leeks are chopped into rings and fried until golden brown, mixed with bell pepper, cut into strips, and grated carrots. Fry the vegetables, add water, add salt to taste and simmer until done. Then all components are connected. Potatoes, fried onions and peppers, and beets are placed in a separate cauldron, on top of which cabbage is placed. Spices and herbs are added and everything is brought to a boil over medium heat.

Boiled beets

Boiled beets are a product that has a less aggressive effect on the digestive system than raw ones. Therefore, this vegetable is mainly eaten in this form. Young housewives often ask the question: “What to cook from boiled beets?”

It is boiled either in the usual way - in water, or using a double boiler: at the same time, it retains many useful substances - B vitamins, minerals and betaine. Boiled beets, like raw ones, have a diuretic and laxative effect; when consumed regularly, they help normalize the gastrointestinal tract, activate metabolic processes, normalize blood pressure, prevent atherosclerosis, hypertension, constipation, etc. In addition, boiled beets contain folic acid, which has a positive effect on the formation of children's nervous system, so it is certainly included in the diet of pregnant women.

Appetizers, salads, cutlets, sandwiches and other dishes are prepared from boiled beetroot. Most often, young housewives are interested in how to prepare beet salad.

"Sissy"

This recipe is one of the most common answers to the question of what can be made from beets.

To prepare the salad use:

selected chicken eggs - 5 pcs.;
ground black pepper - about a third of a teaspoon;
salt - to taste;
potatoes - 6 medium tubers;
carrots - half a kilogram;
beetroot - 3 root vegetables;
parsley leaves - approximately 50 g;
mayonnaise - about 300 g.

How to cook?

The eggs are hard-boiled for 10-15 minutes, cooled in cold water and grated. Beets, carrots and potatoes are washed to remove dirt, boiled until tender and, after cooling, peeled. All root vegetables should be coarsely chopped on a grater. In a separate bowl, the ingredients are mixed with mayonnaise, pepper and salt to taste.

The salad is laid out in portions in layers (you can use a culinary ring: the first layer is potatoes, the next is carrots, then eggs, and finally beets). Decorate with greens.

Nice snack

Many young housewives are interested in how to cook beets with garlic. There are many interesting recipes this dish. A very popular snack is made from:

garlic (3-4 cloves);
3 boiled beets;
1 onion;
mayonnaise - up to 5 tbsp. l.;
vegetable oils - up to 2 tbsp. l.;
3% vinegar and salt - to taste.

Boiled peeled beets are cut into small cubes, fried in oil, finely grated garlic and chopped onion are added. Then you should mix everything and sprinkle with vinegar. If desired, you can add salt. At the end, the appetizer is placed on a dish and decorated with mayonnaise.

Winter preparations

The question of how to prepare beets for the winter amazes with the richness and variety of answers. You can pickle it, ferment it, freeze it, make kvass from it, and even make jam. It is delicious both with and without the addition of other products, and goes well with a variety of vegetables. Pickled or pickled beets are used as a side dish for fish or meat, as well as as part of a vitamin salad. What can we say about the preparation from a jar, which allows you to cook borscht in literally one minute by adding it to a pan with broth. Even if your family didn’t like beets until now, after trying the product prepared for the winter, they will definitely look at this vegetable in a completely different way.

"Autumn Harvest" (pickled beets)

Use:

beets (5 kg);
2 tbsp. Sahara;
salt (one tablespoon);
9% table vinegar (300 ml);
cloves (to taste).

How to cook?

The beets are cooked until tender (without salt; and if you add a pinch of sugar to the water, the color of the workpiece will become unusually beautiful, bright red). Root vegetable large size should be cut into several parts. The beetroot broth is drained, and 2 cups of the broth should be saved. Then the beets are cooled and peeled. Prepared sterilized jars are filled with beets, cut into strips or circles, a few cloves are added and poured with boiling marinade, which is prepared from beet broth, sugar, salt and vinegar. Close with lids and sterilize for 10 minutes. At the end the cans are rolled up.

For meat (dried beets)

Use:

beets (1 kg);
crushed dry marjoram (50 g);
dry chopped parsley (50 g);
salt (about 2 tablespoons).

Prepare like this:

Small beets are selected and washed thoroughly. Then the vegetable is poured with boiling water and cooked for one hour over low heat, after which the product is cooled, peeled and cut into slices, sprinkled with parsley and marjoram. The product is carefully mixed so as not to damage the circles. Place on a baking sheet in one layer and place in the oven for 1 hour, preheated to 100°C. It is recommended to open the oven slightly from time to time to release steam. Then the dried beets are removed from the oven, cooled, placed in dry jars, covered with a plastic lid and stored in the refrigerator. You can also dry beets in an electric dryer.

How to ferment beets and make kvass?

The beets are soaked in warm water for several hours. Then, using a brush, it is thoroughly washed, cleaned, and chopped into strips or thin circles. Stacked in three liter jars(about ⅔ of the jar is filled with beets), pour boiled water(warm) and place in a warm place. To speed up the fermentation process, add some rye crusts to the jars. After a week, mold should be removed from the surface. Beet kvass is poured into clean bottles, and enough liquid is left in the jars to cover the beets. Pickled beets and kvass are stored in a cool place.

Boiled beet salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, “Violetta”, exquisite, hearty “General” - all these salads are easy to prepare, and the result will certainly please you. We'll tell you the best recipes for beet salads.

Boiled beet salad with sour cream or mayonnaise

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate them. Every housewife can also find a salad dressing - you can choose sour cream, mayonnaise, or mix these two sauces together: the taste will be more delicate, and the calorie content will be significantly reduced.

Baked and boiled beets go perfectly with feta cheese: try combining them, we're sure you'll become a fan.

For the salad we will need:

two large beets;
2 cloves of garlic (if you like it spicy);
salt;
pepper to taste;
sour cream and mayonnaise – 100 g.

Boil the beets until soft and cool. We peel the root vegetable from the top “skin” and grate it on a coarse grater. Squeeze two cloves of garlic through a garlic press (you can grate them on a fine grater), add salt and pepper. Season with sour cream mixed in equal proportions with mayonnaise. Decorate with sprigs of parsley or dill. Serve as an appetizer for dinner: the salad is in perfect harmony with baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will be tastier if you cool it first.

With added garlic

Boiled red beet salad will acquire a different taste if you do not grate the root vegetable, but cut it into small cubes, no larger than 2 mm: the taste will be different, but no less interesting. The garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - the vegetables and garlic are mixed and acquire a delicious taste.

You can season it with traditional mayonnaise, but try replacing it with low-fat natural yogurt - the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We suggest the following proportion: for two large beets, three cloves of garlic - the dish will be moderately spicy, and you won’t have to be afraid of the bright garlic aroma.

Herring under a fur coat

Salad of boiled red beets and herring is loved by thousands of Russians: imagine New Year's table It’s simply impossible without herring under a fur coat. But the beauty of the salad is that the ingredients are available and inexpensive, which means you don’t have to wait for the holidays and it’s easy to treat yourself to this delicate, spicy appetizer from time to time.

You can cover not only herring with a beet-vegetable coat; very interesting version with smoked mackerel(you can take any smoked version).

How to cook herring under a fur coat?

We cut the herring, remove the skin, carefully remove even the smallest bones.
Cut the herring into small cubes.
Place three boiled potato tubers on a large flat dish.
Place the herring on the potatoes.
Sprinkle with finely chopped onion.
Three boiled carrots.
Sprinkle with grated eggs.
Three boiled beets.

You can repeat the layers. Each layer must be greased with mayonnaise, and laid out with a thin mesh. This way the layers will turn out fluffy and airy, and the herring under the fur coat will be even tastier. Housewives who prefer to spread mayonnaise with a spoon make a mistake: the layers come out dense, and the ingredients do not share their tastes with each other. However, you are free to do as you are used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

Salad "Violetta"

The beautiful name, according to legend, came from a lady who simply loved adding beet salads pickled cucumbers, and her dish was always popular with guests. The combination really turns out to be piquant, and the taste is not at all hackneyed.

Boiled beets go well with prunes - the two components seem to be made for each other. More tastier salad It works with walnuts, but it’s up to you to add garlic or not. The ingredient is not required here.

Even children can prepare a salad:

Three boiled beets on a coarse grater.
Soak the prunes and cut into thin strips.
Add dried fruits to the beets.
Season with mayonnaise mixed with sour cream.
Add some salt.
Sprinkle with finely chopped walnuts.

Festive, light salad with prunes is ready! It is especially delicious to eat with duck breast baked in the oven and homemade boiled pork.

Salad "General"

Layered salads are hits for everyone festive table. Beetroot, which is called “My General” (or simply “General”) is considered “masculine” due to its satiety and the presence of meat and cheese. Male representatives love him very much.

We prepare by following these steps:

Finely cut the boiled meat (300 g) into cubes and place on a flat dish.
Pour over a mesh of mayonnaise.
Squeeze out a clove of garlic.
Grate any hard cheese (100 g) on top.
Pour over the mayonnaise mesh again.
Three 2 boiled eggs, repeat layer with mayonnaise.
Grate 2 medium carrots, boiled and cooled, on top.
The last layer is boiled beets and a mesh of mayonnaise.

The “General,” like a herring under a fur coat, needs to be properly soaked. Ideally throughout the night. The taste of the salad is delicate, sweetish-spicy, and, as practice shows, it is eaten first. You can prepare portioned versions by placing layers in special cooking rings.

As you can see, there are many ways to prepare boiled beet salads - recipes for every taste and preference. Don’t forget to pamper your loved ones with this tasty and healthy root vegetable, discovering new gastronomic experiences for yourself.