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What can be cooked delicious from beets. Beetroot appetizer for the winter

Beetroot snacks may be very different. The simplest recipe Of course, everyone knows: grate the pre-boiled beets and then season with sour cream. Although lovers of mayonnaise can do according to their inclinations.

Beetroot is the common name for the three representatives of the same name, the common beet, fodder beet and sugar beet. This root crop is quite common and is often used in cooking for the preparation of various salads (raw and boiled), soups and second courses. Remarkable is the fact that not only beet roots, but also tops are used in cooking.

Beetroot appetizer with melted cheese

Ingredients:

beets 1 pc.
garlic 2 teeth
processed cheese 1-2 pcs.
mayonnaise 2 tbsp. l

Cooking method:

Grate melted cheese.
Pre-cook or bake beets, then peel. Grate on a medium grater.
Combine beets with melted cheese, squeeze garlic and add mayonnaise. Mix.
If necessary, salt the appetizer. Salinity of cheese is different, so you should focus on your taste.
Put the appetizer in salad bowls or spread bread.

Beetroot pancakes with cottage cheese

For pancakes:

milk - 120 ml;
boiled beets - 120 g;
flour - 90 g;
egg - 1 pc.;
garlic - 2 cloves;
olive oil - 2 tbsp. l.;
salt - 1/3 tsp

For filling:

cottage cheese - 200 g;
sour cream - 3-4 tbsp. l.;
salt - 1/4 tsp

Cooking method:

Grind milk, egg, beets, garlic, olive oil and salt in a blender until smooth.
Add flour, mix.
We heat the pan well, grease with olive oil, bake pancakes over medium heat for 1-2 minutes on each side.
Mix cottage cheese with sour cream and salt.
We spread the curd filling on each beetroot pancake, roll it up with a tube. Cut each pancake into 5-6 parts, decorate to taste.
Beetroot pancakes are prepared very simply, and the appetizer is spectacular, unusual and tasty.

Spicy Beetroot Appetizer

Ingredients:

Raw peeled beets - 1 kg;
Onion - 1 pc;
Bulgarian sweet pepper - 2 pcs;
Homemade tomato (or fresh grated tomatoes) - 1 stack;
Salt, ground black pepper (to taste);
Sugar - 2-3 tsp;
Ground red pepper (or chili pepper - 1/3 part) - 0.5 tsp;
Dried garlic - 1 tsp;
Vegetable oil - 100-120 g;
Vinegar 9% (or to taste) - 2 tsp;
Water - 100 ml;

Cooking method:

Prepare beets.

Grate the beets on a coarse grater or on a grater for Korean carrots.

Add chopped onion and bell pepper, cut into strips, to the beets.

Also add salt, sugar, red and black ground pepper, dried garlic, pour vegetable oil.

Mix thoroughly.

Place the beets in a saucepan, pour in some water. Simmer the beetroot over low heat for 35-40 minutes, stirring occasionally. If needed, add a little more water.

Add vinegar at the end of the stew. Cool the finished, incredibly tasty spicy beetroot appetizer and can be served at the table.

Roasted beetroot appetizer

Ingredients:

2 medium beets
200 g sun-dried tomatoes in oil
250–300 g natural yoghurt
zest of 1 orange

Cooking method:

Mix yogurt with zest, salt and pepper. Line a bowl with a kitchen towel and place the yogurt on it. Tie the ends of the towel together to form a pouch. Hang it over a bowl to drain the liquid. Leave for at least 4 hours, preferably 8 hours.
Wash the beets, wrap in foil and bake in an oven preheated to 180 ° C until soft, from 40 minutes. up to 1 hour 20 minutes, depending on size. Pour over cold water and chill. Peel the beets, cut into slices
Cut sun-dried tomatoes into strips, mix with beets, drizzle with tomato oil, salt and pepper. Put on plates, put "dumplings" of weighed yogurt next to them, forming them with two teaspoons. Serve immediately.

Beetroot appetizer for dressing borscht

Having worked a little for the winter, we will win in the speed of cooking and will be able to please ourselves and our family with the same delicious borscht, spending no more than 30 minutes on it.

Ingredients:

Beets - 600 g
Tomatoes - 200 g
Bulgarian pepper - 200 g
Carrot - 200 g
Onion - 200 g
Greens (classic - dill) - to taste
Sunflower oil - 50 ml
Sugar - 1 tbsp.
Salt - 2 tsp
Vinegar 9% - 30 ml

Cooking method:

Wash and clean vegetables.
We grind them: we rub carrots and beets on a coarse grater or cut them into strips using a burner grater.
Finely chop the onion and bell pepper.
Cut the tomatoes into 4 parts and twist in a blender until a homogeneous mass is obtained.
In order for the beets not to darken, add a little vinegar to it and mix well.
We heat the vegetable oil in a deep-bottomed pan and pass the onion in it for 5-7 minutes.
Add carrots, peppers and beets, pour vegetables with grated tomatoes and simmer for another 15-20 minutes under a lid over medium heat.
After adding salt, pepper and herbs, simmer for another 5-10 minutes.
We lay out the hot vegetable mixture in sterilized jars, filling the volume by three quarters with vegetables and a quarter with the juice formed during stewing. If there is not enough juice, add a volume of boiling water.
Tightly roll up the jars with a metal lid. We turn the jar upside down, checking the tightness of the seam. Beetroot appetizer for the winter is ready.
It should be stored in a moderately cool dark place. Vegetables retain their taste and nutritional qualities for up to a year.
Each jar of hot mass should be turned on its side and rolled so that the liquid is evenly distributed inside.
If you want to immediately cook a large volume, we multiply the number of ingredients in the recipe by two, and from the dishes we use a large thick-walled cauldron.
Cold beet appetizer classic recipe borscht dressing will play interestingly in a salad of fresh, finely chopped cabbage. It will also appeal to lovers of sandwiches in combination with Borodino bread and garlic.
Or it will become our lifesaver in the role of a funny salad with the taste of borscht, if we just season the vegetable mass with sour cream. There is borscht - with a fork! - Children will love this game.
Having dealt with the classics of beet preparations, which will provide us with a quick tasty borscht at any time of the year, we will not stop there.
After all, there are others - very piquant! - ideas for the preservation of a hardy root crop.

Beetroot Appetizer with Apple Juice Marinade

A trivial combination at first glance will provide us with powerful vitamin support during the cold and flu season.

Ingredients:

Apple juice - 1 l;
Beets - 1.5 kg;

Cooking method:

Cinnamon, pepper, cloves, salt - to taste.
Boil the beets until cooked, cool and clean.
We cut straws of medium thickness, for which it is most convenient to use a special burner grater. We lay out the straws in sterilized liter jars.
We heat apple juice to a boil, pour it into 0.5-liter jars with beetroot straws and pasteurize them for 10 minutes, after which we roll them up with metal lids.
Turn over, wrap well and leave to cool for a day.
A beetroot appetizer under an apple marinade will be a wonderful neighbor for fresh and dense dishes that are familiar to us in cold weather.
Boiled potatoes, buckwheat and rice, meatballs, steaks and cutlets from beef and lamb - all these dishes for a solid winter meal will acquire a light and juicy aftertaste of summer, being next to pickled beets.

Sandwiches with salmon, beetroot and avocado

Ingredients:

4 slices rye bread
150 g hot smoked salmon fillet
1 ripe avocado
1 large boiled or baked beetroot
1 small sweet onion
juice of 1 lemon
3 sprigs of dill
3 art. l. mayonnaise
1 st. l. fuck
salt, freshly ground black pepper

Cooking method:

Cut the avocado in half lengthwise and remove the pit. Scoop out the pulp with a spoon, sprinkle with half the lemon juice and mash with a fork to a puree. Season with salt and pepper.
Peel the beets and cut into thin slices. Peel the onion and cut into very thin half rings. Cut the fish into small pieces. Finely chop the dill.
Toast the bread in the toaster or under the grill and brush it with mashed avocado. Lay out the beetroot pieces and fish. Mix the remaining lemon juice with mayonnaise and horseradish, season and pour the sauce over the fish. Spread the onion and sprinkle the sandwiches with dill.

Beetroot and soft cheese appetizer

Ingredients:

Beets - 2 pcs.
Soft cheese - 200 g.
Dill, parsley - 3-5 branches each
Green onions - 2 feathers.
Vegetable (olive) oil - 1-2 teaspoons

Cooking method:

First of all, we prepare the beets. It can be baked in the oven on a layer of coarse salt or simply, without frills, boiled in water. We clean the finished and chilled beets
Beetroot stains the skin quite persistently (it was not for nothing that beauties used beetroot as a blush in the old days), therefore, in order not to appear in front of guests with bright red hands, it is better to do this with napkins and a knife.
The peel of boiled beets peels off well, so with a little dexterity and using napkins, you can not get your hands dirty at all.
Then finely chop the greens. Don't forget to leave a sprig of dill and an onion feather for garnish. Put chopped greens with cheese in a cup.
Mix well with a fork to get a homogeneous mass. Adding olive oil
Mix well again. And with our hands we sculpt a cylinder with a diameter of about the size of a beetroot. In general, it is not necessary to do this, it is just more convenient to work with the dish further.
Cut the peeled beets into circles about half a centimeter thick.
From three slices of beets and two pieces of cheese cylinder carefully cut with a knife moistened with water (so as not to stick), we form a beet-cheese column. Perhaps too soft cheese will crumple under the knife, then just smear it on the beets with a thick layer.
We squeeze the made column a little so that it sticks together, and, swiping the knife from the side, we remove excess cheese. If you move the knife from top to bottom, then the cheese can be contaminated with beet juice and will not be so beautiful. And in this way we form such sandwiches from all the beets and cheese.
Already beautiful! In Western restaurants, this appetizer is often referred to as "beetroot and cheese Napoleon", referring to the external resemblance to the puff pastry of the same name.
You can drizzle our creations with a mixture of olive oil (1 tablespoon) and balsamic vinegar (1/2 teaspoon) and serve, but we will not stop there, but we will prepare a salad dressing popular in the West from Dijon mustard and honey (Honey Dijon Dressing).
It is done simply - pour a pinch of salt into a cup, pour one tablespoon of vinegar, put one teaspoon of honey and mustard, pour it all with two tablespoons of vegetable oil.
Mix everything thoroughly until smooth and the sauce is ready. Let's start preparing the dish. After all, a beautiful meal should be served beautifully.
To serve one or two people, this option is suitable - on a flat rectangular or oval plate we put three beetroot and cheese columns in a line. We decorate them with chopped green onion slices and dill sprigs and pour over the mustard-honey dressing.
But for a general feast, this method of serving is not suitable, it is too large, so we do this - we carefully cut each beet cake with a sharp knife from above crosswise, into 4 parts. It's pretty easy. Soft beets cut well and the cheese does not crumple.
Carefully put the resulting triangles on a flat round plate, pour over the sauce, sprinkle with coarsely chopped greens (it is better to pick it with your hands) and serve.
With this serving option, pieces are obtained just “for one bite”, which are convenient to pry with a fork.
It is advisable to make this dish immediately before serving. It can be kept in the refrigerator for 30 minutes, but no more.
The fact is that over time, beetroot juice stains white cheese and the dish becomes less elegant, although more tasty - the ingredients are soaked in dressing.
Beet and cheese appetizer is great not only for its appearance. Its taste is surprisingly harmonious, and the combination of light and healthy products gives this dish the ability, saturating, not to burden the stomach.
Just like good vodka, which, alas, you almost never see now, does not intoxicate, but only amuses, so this snack does not make you sleepy after eating, but, on the contrary, causes cheerfulness and a desire to communicate.
After all, it is not for nothing that many Western restaurateurs keep this simple dish on the menu of their establishments. Write down in your culinary notebook a beetroot appetizer with cheese. I am sure your family and guests will not be disappointed.

Pickled beetroot appetizer

This recipe for pickled beets has been tested by me many times. Literally in a day you have a wonderful snack to the table. You can serve pickled beets with meat, potatoes, stewed vegetables.

The taste of the beets will depend on the marinade. Pick up the spices in the marinade to your taste. Take a few cloves, allspice and black peppercorns, ginger, bay leaf. Before, I did not add ginger to the marinade, it simply was not on the market. However, ginger adds a special spice to the marinade. He himself not only acquires a bright color, but also an unusual taste. Pickled onions in this dish are also very good.

Ingredients:

small tubers of beets,

for the marinade:

water,
vinegar,
salt,
honey (sugar 5 tablespoons),
Bay leaf,
cloves,
allspice,
black peppercorns,
ginger 4 cm.

Cooking method:

Thoroughly wash beetroot tubers. Pour in water and cook until tender.
Pour cold water over the cooked beetroot and remove the skin.
Cut the onion into thin half rings.
Cut the beets into thin half rings.
We prepare the marinade: boil water, throw in spices - bay leaf, bitter and allspice, cloves, sliced ginger, honey. Cook for 15 minutes.
Remove from fire. Add vinegar. Cool down.
Spread beets with onions, alternating in layers. Pour in warm marinade.
Leave for 1 hour at room temperature and then refrigerate.
You can store the finished beets in a jar.

Aspic of white fish in beetroot jelly

Ingredients:

1.5 kg of white fish with dense meat
2 sprigs of parsley and dill
500 g carrots

For jelly:

1 beetroot
1 medium onion
1 white part leek
1 parsley root
1 bay leaf
4 allspice peas
2 proteins for stretching
5-6 ice cubes
45 g gelatin

Cooking method:

Clean the fish, separate the head, fins and tail. Wash carcasses thoroughly inside and out. Make two longitudinal cuts along the ridge and separate the fillet, removing all large and small bones.
Cut the fillet into 1.5 cm wide strips, place skin side down on a cutting board, cover and refrigerate.
Peel the carrots, cut into lengthwise sticks. Boil in boiling salted water for 10 minutes.
Peel the onion, parsley root and leek and chop coarsely. Put the fish heads, tails, fins and backbones in a saucepan with 2 liters of water, bring to a boil, remove the foam
Add prepared vegetables, salt and pepper. Cook over low heat without a lid for 30 minutes. For 10 min. add bay leaf before finishing. Strain the broth into a clean saucepan through a fine sieve and return to the heat.
Put the fish fillet in the broth and cook, removing the foam, 6 minutes. Transfer the fish to a dish and let cool.
Peel the beets, grate on a fine grater, pour into the broth, bring to a boil and cook for 10 minutes. Strain. Whip the whites with ice, pour into the broth, stir and bring to a boil
Remove from heat and set aside for 10 min. Then remove the foam and once again strain the broth through several layers of gauze. Add gelatin to warm broth and stir until completely dissolved.
Line a tall dish with cling film. Alternating, lay out strips of fish and carrots. Carefully pour in the beetroot broth with gelatin, let cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.

Terrine of two types of beets

Ingredients:

200 g boiled beets
100 g pickled beets
200 g cream cheese (or 150 g fat cottage cheese and 50 g fat sour cream)
handful of walnut kernels
half a medium bulb
5 stalks chives
5 sprigs of dill
6 g gelatin
1 tsp honey
3 art. l. cream with 10% fat

For sauce:

200 ml heavy cream
2 tsp red wine vinegar
1 tsp honey
1–1.5 tsp grated horseradish
salt, freshly ground black pepper

Cooking method:

Peel the beets and cut into pieces. Finely chop the dill and chives. Chop the onion. Roast the nuts in a dry frying pan and finely chop.
Soak gelatin in 2 tbsp. l. cold water and leave for 10 minutes. Place the gelatin in a saucepan, add the cream and place over low heat. Heat until the gelatin is completely dissolved, but do not bring to a boil. Strain through a fine sieve. Read more:
Put the boiled and pickled beets in a blender and grind to a puree. Add cream cheese, dill, honey, chives and onions, nuts and gelatin and beat on a pulse setting for 5-10 seconds to combine. Salt and pepper.
Line a rectangular cake pan with cling film. Lay out the beet mass and level the surface. Place in refrigerator for at least 6 hours.
Remove the terrine from the mold and transfer to a dish, cut into neat pieces. For the sauce, whip the cream until fluffy and add all the other ingredients, mixing gently. Submit to the terrine.

Beetroot is available regardless of the time of year, and this is its main advantage. In addition, it has a high degree of usefulness, contains many useful and nutritious substances - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a 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, it supplies phosphorus, copper, iron and magnesium to our body. It is very low in calories, despite the high sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve you of constipation.
Let's take a look at a few simple dishes that you can cook using this unique root vegetable.

simple salad

This recipe for an interesting and very simple salad will come in handy not only for lovers of various savory snacks, but also for those who are adherents of healthy lifestyle life.

Ingredients:

Beets - one large 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, first wash the vegetable thoroughly, fill it with water and put the container on fire. Beets take a long time to cook, although young and small root crops usually cook twice as fast. In order to speed up the process, you can cool the half-cooked vegetable under running cold water.

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

Salad of beets and carrots

Such a dish can also be prepared at any time of the year, because all its components are constantly available.

Ingredients:

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

Thoroughly wash the beets, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables on a grater. Put 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 crop 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 use gifts from your garden if possible.

Ingredients:

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

Separate fresh beets from the tops, fill with water and boil directly in the peel. A young vegetable will cook pretty quickly, but at this time cut the tops: the stems are cut into cubes, and the leaves are cut into noodles. After that, you need to chop the boiled, peeled and cooled root crop. Mix the ingredients and dress the salad with a mixture of equal parts mayonnaise and sour cream, and add salt to taste.

spicy salad

This dish makes a great spicy snack.

Ingredients:

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

Grate the boiled, cooled and peeled root crop along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beets and seaweed

This dish combines the usefulness 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 salty beetroot 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 the pitted raisins, soak them for ten minutes in cold pre-boiled water, and then rinse. Grate the beets, then put in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the above salads can be supplemented with walnuts. They go very well with boiled beets. In addition, this root crop is usually combined with herring, as in the famous dish "herring under a fur coat", as well as with pickles. You can add a little prunes or a freshly grated apple to the beetroot dessert. The finished dish is seasoned with sour cream, mayonnaise (as an option - sour cream-mayonnaise mixture), as well as any vegetable oil to your taste.

The word “tops” in modern Russian has a somewhat pejorative connotation: this is how they call something insignificant, of no interest. This opinion did not arise out of nowhere: if beet roots have many culinary uses, they are used to make salad, bruschetta with cheese and salted fish, and even tartare, which is not much inferior to the classic one, then beet tops are often sent straight to the waste. I demand to stop the discrimination of beet tops! Beetroot leaves are a real superfood, rich in folic acid and other nutrients, and if they are fresh and not very large leaves, then after a short processing they will also be very tasty.

What to cook from beet tops? Yes, here's at least a side dish that can be cooked up in 5 minutes, while the family is setting the table. Approximately in a similar way they serve various greens in some places in Italy, and here, if you think about it, it is absolutely not necessary to limit yourself to beet tops alone. Spinach, cabbage, and just other leaves of edible plants that you are about to throw away can also be prepared in a similar way - and this will be a delicious side dish that even staunch conservative meat-eaters will be happy about.

Beets are a root crop familiar to our country, without which the preparation of beetroots, salads and vinaigrettes, and various soups is indispensable. It appeared with us during the existence of Kievan Rus, and came to its territory from Byzantium.

Even in ancient times, beets were studied by healthy food researchers, and it was they who first came to the conclusion that this vegetable has medicinal properties. This discovery is confirmed by scientists of our time. Moreover, they managed to prove that this root crop is indispensable in the human diet.

The properties of beets in relation to usefulness boil down to the fact that this vegetable contains a set of elements that you will not find in any other root crop.

In addition, a huge amount of useful substances present in beets are not destroyed even when cooked at high temperatures.

The benefits of boiled beets for the body

This root crop is indicated for use:

With chronic constipation;
At various diseases liver;
With obesity;
With hypertension and atherosclerosis (due to the presence of magnesium in the vegetable);
During pregnancy (folic acid is present in the root crop, which is necessary for the formation of a healthy nervous system baby);
In diseases when there is not enough iodine in the body.

This root crop cleanses the body like no other product. Strengthening intestinal motility and control of metabolic processes is provided by organic acids, fiber and many elements, which are abundant in the biochemical composition of the vegetable.

The human intestine is also sanitized due to the fact that the root crop allows you to destroy all the putrefactive bacteria present in it.

Beets are rich in a lipotropic substance called betaine. It is this substance that monitors fat metabolism in the body, prevents liver infiltration, and reduces blood pressure. At the same time, betaine works both when fresh juice is prepared from the root crop, and when soup is cooked from the vegetable. Therefore, beets are an indispensable product in the diet of people with liver problems and obesity.

Beets are an excellent diuretic. This is a great remedy for treating inflammation. A native of Byzantium allows a person to overcome depression and a hangover if a broth made from root vegetables and meat is used as a medicine.

Recently, many scientists have reduced their research to the fact that the considered root crop can slow down the development of malignant tumors.

How to boil beets for salad

The root crop is thoroughly washed, removing all contaminants. It does not need to be cleaned, even the tails can be left uncut. When preparing a root crop for cooking, its skin should not be damaged.

Otherwise, all the juice will flow out of the vegetable, which will lead to the disappearance of its rich red color and taste. If the skin is not damaged, the number of vitamins that will be preserved during cooking increases.

Beets prepared for cooking are laid exclusively in cool water and only after that they are sent to the fire. This allows you not to waste the useful properties of the root crop during the cooking process.

Water for cooking should be taken so much that the vegetable is barely hidden under it. The cooking process takes place over low heat, strong seething is unacceptable. If the water boils away, it is added, but it should not be hot.

When cooking the root crop, it is not required to salt it. Otherwise, it will harden, resulting in a longer cooking time. To maintain the brightness of the boiled root crop, you need to add lemon juice or vinegar to boiled water (a few tablespoons are enough).

The cooking time of beetroot directly depends on its type, size and age. On average, you need to navigate for 1 hour. The readiness of the root crop is determined by piercing it with a fork or knife.

Beetroot Salad Recipes

From any vegetable in the composition of other products, you can cook many different salads. As for beets, here the fantasy of making salads knows no bounds. It is enough to take a root crop, add any other vegetable to it, season it - and the salad is ready.

And if we add one more ingredient to such a salad, we get another version of a salad snack.

The uniqueness of the root crop is that it can act as a single vegetable in the composition of sour cream or mayonnaise salad and this will not affect the unforgettable taste of the cooked dish.

simple salad

To prepare the simplest boiled beetroot salad, you will need the following ingredients:

2 small beets;
Salt;
3 art. spoons of sour cream or mayonnaise.

The boiled root crop is cleaned and rubbed on a coarse grater. Add your choice of sour cream or mayonnaise. Stir and the dish is ready to eat.

Such a salad can also be prepared in a different variation, when the boiled root crop is rubbed not on a coarse grater, but on a fine one.

Salad with garlic

1 option. To prepare a salad of garlic and boiled beets, you need to take:

3 cloves of garlic;
2 small beets;
Salt;
3 art. spoons of mayonnaise.

Boiled and peeled beets are rubbed on a coarse grater, the garlic is passed through a press, the indicated amount of mayonnaise and a little salt are added. All ingredients are mixed and the salad is ready to eat.

Option 2. Salad can be somewhat diversified if cheese is added to the above ingredients in an amount of 100-300 grams. This addition will allow you to make a more high-calorie and satisfying dish.

Also, in a salad of garlic and boiled beets, you can add some pickled cucumbers, which are rubbed on a coarse grater. You get a very tasty meal.

Salad with carrots

1 option. To prepare the simplest salad of carrots and boiled beets, you will need:

1 boiled beet;
Mayonnaise;
1 fresh carrot;
Greens;
Salt.

Boiled beets are peeled, and pre-washed carrots are cleaned. Prepared vegetables are rubbed on a coarse grater, salted, seasoned with mayonnaise and mixed. For decoration, greens are used, which are finely chopped and sprinkled on top.

Option 2. No less tasty is a salad of carrots and boiled beets with the addition of other ingredients. So,

4 raw carrots of medium size;
Half a glass of raisins;
3 small boiled beets;
Mayonnaise;
1 processed cheese;
Half a cup of shelled walnuts;
3 cloves of garlic;
Salt;
Greens.

Peeled root crops and processed cheese are rubbed on a coarse grater.

Soak the washed raisins for 20 minutes in cold water, and chop the peeled walnuts with a knife.

The ingredients are laid out on a flat plate in the following sequence: carrots, raisins, mayonnaise, processed cheese, garlic, mayonnaise, beets, walnuts, mayonnaise.

For decoration, greens are used, which are finely chopped and sprinkled on top of the salad.

Let the salad sit in the refrigerator for 30 minutes before serving.

diet salad

Despite the fact that dietary salads are usually prepared from raw vegetables, boiled beets can also be used to prepare a low-calorie and healthy dish. This will require:

2 boiled beets;
Salt;
4 tbsp. spoons of low-fat yogurt, in which there are no additives;
1 yellow onion.

Peeled beets are rubbed on a coarse grater, salted, mixed with onions, which is pre-cut into thin half rings. Add yogurt and stir.

If yogurt is not available, olive oil can be used.

and step-by-step recommendations that will help you prepare this incredibly delicious oriental sweet.

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The chicken meatball soup recipe is delicious and will appeal to even those who don't quite like it.

Recipes for boiled beetroot salads for the winter

Beets are considered a valuable product during the cold season. And a salad prepared from this root crop for the winter will be a real find, because there is nothing better in the winter than a jar of homemade preparations.

It is worth noting the fact that any canned beetroot salad can be used not only for its intended purpose, but also as a blank, which is used when stewing or cooking soup.

Salad with bell pepper for the winter

To prepare it you will need:

2 kg. beets;
750 gr. tomato;
250 gr. sweet pepper;
250 gr. onion;
100 gr. garlic;
2 tbsp. spoons of salt;
100 gr. Sahara;
100 ml of 9% vinegar.

All vegetables included in the recipe must be thoroughly washed and peeled.

This is followed by cutting: beets, peppers - into strips, tomatoes, onions - into cubes. Place the chopped vegetables in a saucepan and add the garlic passed through the press. Add salt and sugar, and after stirring, put the pan on the fire and simmer for 40 minutes.

10 minutes before the end of the stew, add vinegar.

The finished salad is laid out in pre-sterilized jars and rolled up.

The indicated quantity of products is calculated for 9 cans of 350 ml.

Salad with beans for the winter

To prepare it you will need:

3 kg. boiled beets;
0.5 kg. carrots;
0.5 kg. onion;
0.5 kg. boiled beans;
0.5 liters of tomato paste;
0.5 liters of sunflower oil;
100 ml of 9% vinegar;
1 cup of sugar;
Salt pepper.

Boiled beets and raw carrots should be grated on a coarse grater. Onion - cut into thin half rings. The chopped vegetables are transferred to a saucepan, beans, pre-boiled, tomato paste, sunflower oil, pepper, sugar and salt are added to them.

Put the pot on fire and simmer for 1 hour. Vinegar is added 10 minutes before the end of the quenching.

At the end of the stewing, the salad is laid out in pre-sterilized jars and rolled up.

After the beets are cooked, they must be placed under a stream of cold water. This will allow the root crop to “reach”, and the process of peeling it will be noticeably simplified.

When preparing salads or vinaigrettes, it is recommended to use not boiled beets, but baked, for example, in the microwave. In this case, the root crop is placed in a baking bag, and then in the microwave. The roasting process will take approximately 30 minutes, and more vitamin C will remain in the root crop than in the boiling version.

For boiling, you need to choose root crops that are small in size and flattened in shape - they cook faster, and the result is tasty and beautiful.

If you do not like the smell of beets, you can remove it by throwing a crust of bread into the pot with the root crop.

Peeled fresh root crops should not be kept in the air, as this destroys vitamin C.

Eat right!

Beets are a root vegetable with sweet purple-red flesh. Initially, not the roots were used for food, but the leaves (they can be cooked in the same way as spinach).

Beets are indeed a very valuable food plant. This is perhaps the only vegetable that does not lose its useful properties throughout the winter. It contains a lot of sugar, fiber, pectins, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply of minerals, especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in blood formation, in the development of bones and teeth. That is why this vegetable is useful to include in baby food. Beetroot contains a lot of vitamin A, so it is good for the digestive and lymphatic systems. Beetroot has a diuretic effect, promotes the removal of salts from the body, and also has a laxative effect in chronic constipation.

Beets are peeled before frying. If the beets are intended for cooking or baking, then the skin is not cut off, because subsequently the beets lose their color. For the same reason, after cleaning, beets should not be kept in water for a long time.

Tips:
1. When choosing beetroot, you need to pay attention to its appearance. If the beets have been in the ground for a long time, they become stiff and woody - signs of this are a short neck, deep welts, or several rings of leaf scars around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. Cook beets with skin in a small bowl. It is dipped in boiling water and covered with a lid. Beets should not be boiled in salted water: this worsens its taste and changes its color. To keep the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and can accumulate nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, harmful to the body. Therefore, it should not be consumed in excessive amounts.

Soaked beets

You need to ferment beets in the last quarter of the moon. Wash the beetroot, scrape it well with a knife and put it in a large barrel, filling it to the top. Fill the barrel with beets with water. Before the new year, you can add water to the tub, but after Christmas you can’t add water, because the beets will almost all get wet. Beets can be poured with beetroot broth, and not with water: for this, 1-2 fresh peeled beets are boiled in water.