Beetroot salad with garlic – recipe with photo. Cooking methods

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Not a single Russian feast is complete without the usual appetizers – crab salad, Olivier, herring under a fur coat. Why not diversify the standard set of festive dishes by making an appetizing, very tasty and healthy treat for guests – a salad with beets and garlic?

How to cook beets with garlic

This savory appetizer is loved for its light pungency, bright color, juicy taste and mouth-watering appearance. Another big advantage is the ease of cooking. To do this, it is better to use boiled or baked vegetable, then after grinding it will acquire the necessary softness and tenderness. Beetroot salad can be used as an independent dish or spread on bread like vegetable caviar.

How much to cook until cooked

It depends on the size, age of the fetus and the purpose of the product. For a salad, it is better to choose a cylindrical vegetable, saturated bright raspberry color. Cooking Tips:

  • it will take about 1.5 hours to cook the vegetable until cooked in cold water;
  • if you place the fruit in a boiling liquid, the cooking process will be reduced to 1 hour;
  • using a slow cooker, you can prepare the fruit in half an hour, and the pressure cooker can cope in 20 minutes (provided that the vegetable is peeled and cut into several pieces in advance).


This is a very light, tasty, healthy salad, which will be appropriate not only as a complement to lunch or dinner, but also at a festive feast. The main feature of the dish is the maximum simplicity of its preparation. The recipe is able to realize even a teenager. Below are described different options for preparing snacks, each of which has its own zest..

With nuts

Rich in vitamins, a delicious salad with walnuts and garlic aroma is liked by adults and children. Due to the year-round availability of the ingredients included in its composition, the dish can be prepared at any time. It is better to take a table variety: it has a sweet taste, a uniform structure without fibers and a rich color. How to cook a snack?


  • walnuts (kernels) – 150 g;
  • medium-sized root crop – 5 pcs.;
  • garlic cloves – 2 pcs.;
  • mayonnaise – 1 tbsp. l.

Cooking method:

  1. Wash, boil the beets until cooked. It will take from 40 minutes to an hour and a half, depending on the size of the vegetable.
  2. When the fruit is ready, replace the pan with cold water, leave the vegetable to cool for 10 minutes.
  3. Peel, grate or cut into thin cubes (if you are going to rub, it is better to use the side of the grater with large grains).
  4. Wrap the nuts in a paper towel, walk through them with a rolling pin several times. Leave a couple of cores to decorate the dish.
  5. Squeeze the garlic through a press, mix with beet chips.
  6. Add chopped nuts, mayonnaise to the salad bowl, then mix the ingredients thoroughly with two forks (this is more convenient). Garnish the finished appetizer with halves of nuts.

Beetroot salad with mayonnaise and nuts

With cheese

The calorie content of the dish is only about 200 kcal per 100 grams, so even those who monitor their own weight can eat it. If desired, you can further reduce the number of calories by replacing hard cheese with cheese or cottage cheese, and instead of mayonnaise, using sour cream. The salad involves the use of boiled vegetable, because with a raw fruit the snack will not turn out very tasty due to the difference in the texture of the components.


  • garlic cloves – 2 pcs.;
  • mayonnaise;
  • bright red root crop – 2 pcs.;
  • spice;
  • Russian / Dutch cheese – 100 g.

Cooking method:

  1. Boil the root vegetable better – so you save the maximum of its benefits. For this purpose, you can use a slow cooker, a double boiler or a special stand for the pan.
  2. Remove the peel from the boiled vegetable, then it should be grated coarsely or passed through a meat grinder.
  3. Put the salad on the dish in the following order: beetroot, cheese, finely chopped garlic, beets again. Top with mayonnaise appetizer.

With grated cheese

With mayonnaise

A lot of dishes can be prepared with red root vegetables: the vegetable is in harmony with many other brothers in the garden, it can be eaten both raw and boiled, you can buy a product in any season and it costs cheap. At the same time, even the boiled fruit retains most of the valuable substances, so regular consumption of the vegetable has a positive effect on the heart and blood vessels.


  • garlic cloves – 2 pcs.;
  • average beetroot – 2 pcs.;
  • mayonnaise;
  • hard cheese – 100 g;
  • salt.

Cooking method:

  1. Boil the root crop in salted water, let cool, then rub.
  2. Sell ​​garlic cloves using a press.
  3. Combine the ingredients in a salad bowl, add cheese chips, season the dish with mayonnaise, salt.
  4. Serve the salad by decorating it with greens.

Simple snack

With sour cream

Most of all, the body needs vitamins in the winter, because they are necessary to maintain immunity. Beets with garlic and sour cream – a great solution, how to make up for the lack of nutrients in the body and diversify your diet. It turns out the dish is very fragrant, tasty, bright. In addition, beetroot appetizer perfectly complements any dishes.


  • olive oil;
  • sour cream – 300 ml;
  • medium-sized beets – 2 pcs.;
  • garlic clove;
  • salt;
  • lemon juice – 1 tsp;
  • dill – 2 branches.

Cooking method:

  1. To quickly prepare a vegetable, wash it and place it in a baking sleeve. On cellophane, you should make a small incision. After 15 minutes at 200 degrees the beetroot will be ready.
  2. It is better to clean and rub the cooled fruit, then it will be more comfortable for you to work with the product, in addition, after cooling it will be easier to clean.
  3. Add beetroot garlic, crushed garlic, lemon juice, olive oil, salt.
  4. Season the dish with sour cream, finely chopped dill, then serve.

Vitamins on the table

With carrots

Thanks to this dish, you will make up for the lack of vitamins in the body, as well as adjust the digestive tract. Beetroot and carrot salad with garlic is ideal for fasting days, and you can’t eat anything besides it. Before preparing snacks, fresh vegetables should be washed thoroughly using a brush or a metal washcloth. The recipe for making beetroot salad with garlic is described in detail below and with a photo.


  • parsley;
  • lemon juice – 1 tbsp. l .;
  • fresh carrot – 3 pcs.;
  • olive oil – 1 tbsp. l .;
  • garlic cloves – 2 pcs.;
  • medium-sized bright red beets – 2 pcs..

Cooking method:

  1. Beets and carrots should be peeled, then grate.
  2. Sell ​​the garlic, chop the parsley as finely as possible.
  3. All components must be mixed in one container, then season with olive oil and fresh lemon juice.

Famous Brush

For winter

Since in winter I would like to eat boiled vegetables more than raw vegetables, we suggest preparing a delicious canned salad of beets and garlic. It’s nice to open a jar of prepared snacks on a cold day and treat your relatives with a vitamin salad. This appetizer perfectly complements first courses, meat, fish, any side dishes. How to make a salad for the winter from beets with garlic?


  • tomatoes, minced in a meat grinder – 1.5 kg;
  • beets – 4 kg;
  • vinegar 9% – 1 tbsp .;
  • Bulgarian pepper – 0.5 kg;
  • onions – 0.5 kg;
  • sugar – 0.2 kg;
  • salt – 3 tbsp. l .;
  • parsley – 300 g;
  • chili pepper – 2 pcs.;
  • vegetable oil – 1 tbsp.

Cooking method:

  1. Grind beets with a blender or grate on a coarse grater.
  2. Sweet pepper cut into thin strips, onion – into small cubes.
  3. Sell ​​garlic through a press, chop finely chop parsley.
  4. Fry the onions in heated oil. Leave the product to stand in oil for 10 minutes..
  5. Next, alternately add tomato, vinegar, garlic mass, oil, herbs, pepper, sugar to the pan.
  6. After 5 minutes of stewing, add beetroot chips, mix the ingredients thoroughly.
  7. After 45 minutes of cooking the salad over low heat (while the snack should be constantly stirring), turn off the stove.
  8. Distribute the finished product in sterile jars, cork with lids.

Harvesting for the winter

With prunes

The dish has a bright, mouth-watering aroma with notes of smoked meats. It perfectly complements any feast, because it turns out not only very tasty, but also attractive. Beetroot salad with garlic and prunes can be decorated with nuts, fresh herbs or raisins. Before starting to cook, dried fruits should be presoaked in warm water. Details and photos below describe how to cook beetroot salad with garlic and prunes.


  • peeled walnuts – 100 g;
  • average beets – 1 kg;
  • mayonnaise / sour cream – 3 tbsp. l .;
  • soaked prunes – 0.3 kg;
  • garlic cloves – 3 pcs..

Cooking method:

  1. Beets should be thoroughly washed, wrapped in foil and baked in the oven for about an hour at 180 degrees.
  2. Finely chop the prunes, rub the prepared, chilled beets, it is better to chop nuts with a blender.
  3. Mix prepared garlic with prepared foods..
  4. The appetizer can be seasoned with mayonnaise or sour cream, slightly salt and let it brew for at least 40 minutes.

On a festive table with prunes and nuts

With cabbage

Before serving, such an appetizer should be marinated for a day, and it is better to store it in the refrigerator. The dish is spicy, aromatic, crispy. Beetroot stains the cabbage in a beautiful bright red color, in addition, it gives the vegetable a sweetish taste. Thanks to the addition of garlic and fresh herbs, the appetizer gets an island flavor and mouth-watering aroma. Beetroot salad with cabbage goes well with meat, boiled or fried potatoes, soups.


  • young beets – 3 pcs.;
  • garlic head;
  • water – 1500 ml;
  • cabbage – 3 kg;
  • salt – 2 tbsp. l .;
  • bay leaf – 3 pcs.;
  • vinegar – 1/3 st .;
  • peppercorns – 5 pcs.;
  • sugar -? st .;
  • celery, parsley – to taste.

Cooking method:

  1. Coarsely chop the cabbage, chopped peeled beets into strips.
  2. Chop the garlic into slices, chop the greens finely.
  3. Put the ingredients in a deep container (it is better to stack the products in layers, alternating cabbage with greens, beets and garlic).
  4. Boil water separately, add sugar, salt, vinegar. Last add bay leaf.
  5. Pour the marinade over vegetables, after the container cover with a lid / plate of a smaller diameter, put oppression on top.
  6. Leave the dishes with cabbage in the cold, and after a day you can treat your relatives with a salad.

With a slight sourness

Fried beets with garlic

In addition to cooking, baking and eating raw root vegetables, it can also be fried. With this method of heat treatment, the vegetable is very aromatic, tasty and bright. Fried beets with garlic goes well with various spices, herbs, other vegetables – potatoes, carrots, cabbage, mushrooms, etc. After frying, the product is suitable even for preservation. Below in detail and with a photo it is described how to cook a salad of red beets with garlic.


  • green onion – 50 g;
  • medium-sized beets – 2 pcs.;
  • olive oil;
  • garlic cloves – 3 pcs.;
  • parsley dill;
  • spice.

Cooking method:

  1. The root crop is best cut into thin slices. It must first be washed with a brush and peeled.
  2. Put the beetroots on a heated frying pan with oil. Stir the product periodically while frying. At the same time, cook the vegetable under a closed lid.
  3. After about 15 minutes, when the pieces are soft, turn off the oven.
  4. Squeeze the garlic through a press, finely chop the dill / parsley.
  5. Put the finished beetroots in a salad bowl, season, add the garlic gruel, oil. Cover the dish so that the ingredients soak in each other’s flavors.
  6. After 10 minutes, serve the salad on the table, sprinkled with chopped herbs.

Unusual dish


Experts are convinced that it is better to cook the whole root crop – then it retains the maximum number of useful properties. However, to reduce cooking time, the vegetable can be cut into several parts. To make the appetizer tasty, with a light sweet aftertaste, it is better to choose fruits with an elongated cylindrical shape, and add garlic in moderation. The calorie content of such a dish is minimal – only 50 kcal. How to cook boiled beets with garlic?


  • mayonnaise (preferably homemade) – 2 tbsp. l .;
  • large beets;
  • garlic clove;
  • seasonings.

Cooking method:

  1. Carefully washed root vegetable cut in half, place in boiling water and cook for half an hour.
  2. Grate cooked, cooled vegetable, mix with crushed garlic.
  3. Salt the salad, mix thoroughly with mayonnaise. To make homemade dressing, you need to beat 1 egg with a glass of refined vegetable oil, add spices, mustard. This sauce, unlike the store, is more healthy and has less calorie content..

For daily lunch

Chef Tips

Even simple to prepare dishes can be turned into real culinary masterpieces. Professional chefs recommend housewives to take into account several tricks to make beetroot salad delicious:

  • the root crop is better to choose a solid, dark red color, without whitish veins inside;
  • losing weight can replace mayonnaise with sour cream or low-fat cream, while the dish does not lose its taste and nutrition;
  • for those who don’t like spicy foods, ground black pepper can be replaced with allspice (grind it first);
  • garlic, if desired, without loss of taste is replaced with red sweet onion or shallot;
  • Before adding walnuts to the appetizer, they must be tried: if rancid is caught, the dish will be spoiled;
  • to make a salad more unusual and piquant will help different additives – pickles, raisins, dried apricots, prunes.
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