Boiled beet salad – recipes with photos. How to cook a healthy diet dish

The content of the article

• How to make boiled beetroot salad
• Cooked Beetroot Salad Recipes
• With garlic
• With apple
• With walnuts
• With cabbage
• With egg
• With meat
• With carrots
• With onion
• With herring
• With pickles
• With vinegar and oil
• With potatoes
• With prunes
• With seaweed

This healthy vegetable is rarely used for snacks – housewives greatly underestimate its potential. However, hot rich beetroot is not the only dish for which it is suitable. What is the simplest but most delicious recipe for beet salads, and with what is better to combine this root vegetable?

How to make boiled beetroot salad

First you need to prepare the root crop for work, and the smaller it is, the easier it is for you. To this end, you can resort to several methods in which the same result is obtained:

• Simple and familiar – on the stove. Pour water, after boiling, wait 45-60 minutes.
• The express method is a microwave. Peel the root crop, place in a special bowl with a lid. Add about half a glass of water. Cook for 7 minutes at 90-100% of your microwave power, then turn over and repeat the procedure.
• Convenience and reliability – a multicooker. Put root vegetables at the bottom of the bowl, completely fill with water, cook in the “Cooking” or “Soup” mode for 35-40 minutes.
• For pulp without excess water – an oven. Wrap foil twice or thrice, cook at 200 degrees for half an hour.
• Unusual – for spicy / spicy salads. Sliced ​​or grated beets pour marinade from 1 tbsp. l cider vinegar with any spices, cook at maximum microwave power 9-10 minutes.

When the main product is ready, you can decide how to make beetroot salad: warm or cold, light or very satisfying, varied, or just 2-3 components. A few tips from professionals:

• Do not salt the water where it is cooked – it contains sodium, therefore it will be saline.
• The most successful additions for this vegetable are carrots, potatoes, cabbage, apples, onions, boiled eggs, meat. It will turn out very tasty if you enter here any dried fruits, nuts, cheese.
• The fish also “makes friends” with this root crop, while seafood is better not to attach to it.
• Ideal dressing – vegetable oil, mayonnaise, lemon juice, wine vinegar sauce with olive oil (1: 3) and black pepper.

Cooked Beetroot Salad Recipes

The ideas of cold appetizers and / or side dishes discussed below are aimed at instant consumption or storage of the finished dish for a couple of days, but most of them can be twisted for the winter – they are very good at canning. This is true mainly for compositions without cheese, fish, meat, i.e., only vegetable. They are poured with vinegar marinade and sterilized, although some housewives skip the last step.

With garlic

Piquant, nutritious, simple – these epithets most correctly describe this dish. Cheese, necessarily used here, it is advisable to take soft: Caucasian suluguni is ideal, but you can take a sweeter mozzarella (thick for pizza, not balls). If you do not like such varieties, use the traditional Russian, Soviet, etc. Cilantro, if desired, is replaced by any greens in the same volume.

Ingredients:

• Root crops – 2 pcs.;
• cloves of garlic – 3 pcs.;
• Suluguni cheese – 110 g;
• mayonnaise – 2 tsp;
• cilantro – half a bunch.

Cooking method:

1. To boil boiled or baked beets. Peeler cut into long strips.
2. Peeled garlic cloves through a press, mix with torn cilantro, mayonnaise.
3. How to cook suluguni – you decide: you can rub, and you can plan in strips.
4. Connect components, season, serve immediately.

With apple

Professionals call this combination of products a classic: a tandem of a juicy, crisp green apple and a delicate, sweet beet pulp, even without additional components, already creates a delicious taste. A light salad of beets and apples is pleasant for children who do not like this root crop, and if you sprinkle it with any crushed nuts and season with small white seedless raisins, you will get a useful dessert.

Ingredients:

• large beetroot;
• green apples – 2 pcs.;
• a handful of raisins;
• nuts – 1 tsp;
• salt;
• natural yogurt – 1 tbsp. l.

Cooking method:

1. Bay washed root vegetable with cold water, cook after boiling for 35 minutes. Peel, grate coarsely.
2. Remove the peel from the apples, remove the core, cut them into quarters and grate the same.
3. Fry nuts without oil, steam raisins.
4. By mixing all the products, make a salad, season with yogurt, salt. Don’t let the dish stand – apples will start to darken.

With walnuts

Is it important for you that it is not only tasty, but also beautiful in the photo? The recipe discussed below has every chance you like. This salad, laid in a ring and covered with bright ruby ​​grains, is called “Pomegranate Bracelet”. Simple technology of creation, the presence of dietary meat, high nutritional value – he cannot but like.

Ingredients:

• beets – 2 pcs.;
• chicken breast;
• walnuts – half a cup;
• potato – 2 pcs.;
• carrots – 2 pcs.;
• pomegranate seeds;
• mayonnaise;
• spices, salt.

Cooking method:

1. Boil Chicken, Dice.
2. Fry walnut kernels until brown.
3. Cook vegetables, cut like meat.
4. Place a glass in the center of the flat dish. Around start spreading layers of ingredients: beetroot with walnut, chicken, potato, carrot, beetroot.
5. Coat salad ring with mayonnaise, sprinkle with pomegranate seeds, pressing them with a spatula or palm. Remove the glass.

With cabbage

This light healthy dish is an analogue of the famous “Brush”, which must be done on the basis of fresh vegetables. It uses boiled, which softens the taste, giving it sweetness. If desired, the remaining components can also be thermally processed – a salad with boiled beets and cabbage will not become worse, although it is better to leave the last component fresh and crispy.

Ingredients:

• white cabbage – 1/2 pcs.;
• beets – 2 pcs.;
• carrot;
• olive oil – 2 tbsp. l .;
• spice.

Cooking method:

1. Cut the cabbage into strips, squeeze by hand, mix, be sure to push on it until the juice comes out.
2. Boiled root vegetables (raw or also thermally processed) grate equally coarsely.
3. Mix these products, season with olive oil. Season, serve right away.

With egg

Very beautiful dish in the photo and in life, which is worth a try for lovers of puff cold snacks. Thanks to boiled eggs and potatoes, it turns out to be very satisfying, and the competent layout of the products provides an attractive appearance. Some housewives consider this dish a more tender analogue of the famous herring under a fur coat.

Ingredients:

• boiled beets – 2 pcs.;
• cloves of garlic – 3 pcs.;
• boiled potatoes – 3 pcs.;
• eggs 1 cat. – 2 pcs.;
• carrot;
• mayonnaise – a glass;
• onion – 1/2 pc.;
• seasonings.

Cooking method:

1. Hard-boiled eggs, let them cool. If the other products have already undergone heat treatment (excluding carrots), you can begin to form a salad through the layout of the layers. If not, boil the vegetables.
2. Grate large potatoes, fill the bottom of the salad bowl with it. Season.
3. Cover with mayonnaise and onions.
4. Grate carrots, spread the garlic scrolled through the meat grinder on it.
5. Spread with mayonnaise, cover with beet chips.
6. The last layer is egg.
7. It is advisable to let the salad stand for several hours, you can mix it before serving, although the presence of clear layers makes the structure more beautiful.

With meat

If you are not looking for fundamentally dietary salads, try this savory option with crispy fried potatoes and mayonnaise dressing. The original way of serving makes this salad especially interesting, and the combination of products makes you ask for the supplement again and again. If guests have come to you, it is better to cook a double portion – they will sweep away in a matter of minutes.

Ingredients:

• beet;
• carrots – 2 pcs.;
• lean meat – 300 g;
• potato – 2 pcs.;
• frying oil;
• ground pepper mixture;
• mayonnaise – 2 tbsp. l .;
• green onion;
• large tomato;
• hot pepper pod.

Cooking method:

1. Turn the potato with a Korean grater into a thin long straw. If you use a knife, be careful and patient – the outcome of the whole undertaking depends on the shape and thickness of the pieces. Rinse, dry with paper towels.
2. Heat a frying pan with oil (the layer should be visible, not just a greased bottom). Pour the potatoes in portions so that the straws are not piled on top of each other. Fry until golden and clean on a napkin.
3. Cut the meat into cubes, fry in the same pan, but with less oil. Pepper, darken under the lid. Take out.
4. Rub boiled root vegetables with long straws, like potatoes earlier. Pile together.
5. Scroll the tomato and chopped hot pepper through a meat grinder. Add this mass to the beetroot-carrot tandem.
6. Next send them meat, potatoes, green onions. Season with mayonnaise, mix, serve immediately.

With carrots

Even without meat, vegetable snacks can be incredibly satisfying if cooked with legumes. Red beans are perfect for this. You can go the hard way and work with dry grains, you can save time and use a can of canned product. All root vegetables salads are unpretentious to this nuance, especially the one given below.

Ingredients:

• beets – 2 pcs.;
• red beans – a glass;
• carrots – 3 pcs.;
• tomato paste – 1 tbsp. l .;
• ground red pepper – 1 tsp;
• a bunch of cilantro, dill;
• vegetable oil;
• clove of garlic.

Cooking method:

1. Soak red beans overnight, rinse in the morning, boil until soft (40-45 minutes).
2. Wash the root crop, similarly heat-treat. Peel, cut into strips.
3. Mix boiled beans and beet straws, pepper.
4. After 10-12 minutes add grated carrots fried in vegetable oil with garlic.
5. Add dill chopped with cilantro. Spice up. Season with tomato paste, mix thoroughly. Serve recommended warm.

With onion

This dish is especially warm in winter, when you want something healthy, vitamin-rich, light, but warming. Spicy beetroot salad with onions and butter, lemon juice and fresh herbs with straws of sweet pepper can be served as a side dish or a full dinner. It is equally good in cold and warm form. If desired, the root crop is baked under dry herbs on a wire rack – so the vegetable acquires a particularly bright aroma.

Ingredients:

• beets – 3 pcs.;
• large bell peppers;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp. l .;
• lemon;
• a bunch of greenery;
• salt.

Cooking method:

1. Boil the fruits until soft for half an hour (for large root crops – a little longer). Rubbing coarsely.
2. Strip the pepper, cut into strips.
3. Squeeze the juice from the lemon, add a teaspoon of pulp, grind with torn greens. Add oil, mix.
4. Season the beetroot-tandem with this sauce and season with salt. Portion can be served on a salad sheet.

With herring

This appetizer is so famous that it appeared at every dinner and holiday table at least once. A beautiful and tasty salad with herring under a vegetable “coat” is easy to prepare, quickly eaten and always warmly received by guests. The ratio of the basic elements of the hostess varies for themselves, but the layers during the calculation should be approximately the same and not repeat.

Ingredients:

• small beets – 2 pcs.;
• potato – 2 pcs.;
• salted herring;
• onion purple;
• mayonnaise – half a glass;
• carrots – 3 pcs..

Cooking method:

1. Vegetables can be boiled, baked, wrapped individually in foil, or cooked using a double boiler – this point is not fundamental. It’s important to get soft foods that can be grated after coarse.
2. Herring deprived of a head with a tail, bones, skin. Cut into pieces.
3. Start filling a narrow salad bowl: fish layer, onion, carrot, mayonnaise, potato, beetroot. Spread mayonnaise on top with a spiral, and rub it on the surface only after 4-5 hours. It is ideal to let the dish stand overnight.

With pickles

This excellent lean dish has a positive effect on the digestive system, although it should be used with caution in cases of gastric acidity. A simple and quick salad with pickles consists of only 5 elements, but if desired, you can add a little smoked meat (not in fasting), boiled beans, other vegetables.

Ingredients:

• large beets – 2 pcs.;
• medium sized pickles – 3-4 pcs.;
• onion;
• vegetable oil – 1 tbsp. l .;
• bunch of dill.

Cooking method:

1. Boil the fruits, peel, grate coarsely or cut into strips. Similarly chop the cucumbers.
2. Chop the onions in half rings, if very bitter – pour boiling water or sprinkle with apple cider vinegar, but rinse well after.
3. Mix these products in a salad bowl, season with oil, sprinkle with torn fresh dill.

With vinegar and oil

For most women who are concerned about the beauty of their figure, this light and fragrant diet salad is more a quick side dish than a snack. It well complements heavy meat and even fish, can be served as a vegetable component with boiled cereals. The recipe is so simple that you will have time to cook it even in conditions of a clear lack of time..

Ingredients:

• large beetroot;
• a bunch of green onion feathers;
• olive oil – 2 tbsp. l .;
• apple cider vinegar – 1 tsp;
• salt, dry herbs;
• coriander grains.

Cooking method:

1. Cool boiled (can be baked) beets, peel, cut into thin plates or long strips.
2. Grind coriander grains with a pestle, pour oil. Add dry herbs there, mix.
3. Season the beetroot straw with vinegar, sprinkle with chopped onion greens, salt. Add oil with herbs and coriander, mix.

With potatoes

Who is not familiar with classic vinaigrette? This healthy, tasty, very nutritious and light salad is almost a classic of any table that kings had never disdained before. Even in Russia, he appeared solely thanks to Emperor Alexander I, as a result of a small misunderstanding in the kitchen. The traditional formula of vinaigrette is an equal ratio of all products, excluding onions – a little more. Carrots can be put smaller.

Ingredients:

• potatoes – 200 g;
• beets – 200 g;
• carrots – 170 g;
• onions – 240 g;
• pickled cucumbers – 200 g;
• vinegar 6% – 1 tsp;
• sauerkraut – 230 g;
• vegetable oil – 3 tbsp. l .;
• ground black pepper.

Cooking method:

1. Boil washed vegetables or cook until steamed.
2. Chop the onion finely, pour over boiling water so as not to bitter.
3. Dice the boiled vegetables, squeeze the cabbage by hand. Mix.
4. The classic variation of this beetroot salad seasoned with 3% vinegar, so 6% must be combined in half with water.
5. Add oil, ground pepper, mix. Insisting vinaigrette is optional.

With prunes

A very simple recipe, 4 steps, only 6 components, and a very tasty result? This is not the utopian dream of every housewife, but a salad of boiled beets with prunes and roasted salted pine nuts. Good for health, incredibly tasty, beautiful and easy to perform. For refueling, professionals recommend natural yogurt, but you can take homemade mayonnaise or low-fat sour cream.

Ingredients:

• beets – 4 pcs.;
• pine nuts (kernels) – 4 tbsp. l .;
• thick white yogurt – half a cup;
• prunes – a handful;
• cloves of garlic – 3 pcs.;
• salt.

Cooking method:

1. Pour the brushed root crop with water, after boiling, cook for 35-40 minutes. Cool, remove the peel. Grate coarsely.
2. Dip the prunes in boiling water, let stand for an hour and a half. Dry with a paper towel, cut into strips.
3. Warm the pan, sprinkle salt on it – you should get a thin layer. Following the kernel of pine nuts. Fry until dark, stirring constantly: the nuts should be covered with salt.
4. Squeeze the garlic through a press, combine with beetroot shavings, prune straws and fried nuts. Season with yogurt.

With seaweed

In some photos, this unusual, but very useful snack can be mistaken for a real cake: colored, layered, incredibly beautiful. From the point of view for a large number of people it is not very convenient, but very effective. The salad has not only excellent taste – it is hearty, not too high-calorie, has a good effect on digestion and metabolic processes. If the mayonnaise is homemade, the figure will not suffer at all.

Ingredients:

• dried kelp – 220 g;
• root crops – 2 pcs.;
• potatoes – 2 pcs.;
• mayonnaise – 4 tbsp. l .;
• onion;
• carrot;
• seasonings.

Cooking method:

1. Sea kale pour boiling water for 10-12 minutes. If it is fresh – just rinse well, dry. You can also use the pickled version – you do not need to do anything with it, except chop.
2. Boil or steam the fruits, similarly do with potatoes.
3. Peel root vegetables, cut in equal cubes.
4. Grate the carrots coarsely. If desired, it can also be made boiled.
5. Chop the onion, pour boiling water. After 3-4 minutes, squeeze.
6. This dish is collected in layers: first carrots, then beetroot and potato cubes, onions, cabbage. Between them, mayonnaise with spices.
7. Tamp this mass, turn on a flat dish. Top can be covered with a thin layer of mayonnaise and herbs.