Beetroot and carrot salad - a selection of the best recipes. How to properly and tasty prepare beetroot and carrot salad.

Raw beet and carrot salad

Ingredients:

• carrots - 2 pcs.
• beets - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• salt to taste
• vegetable oil
• sugar to taste
• ground pepper.

General characteristics:

• Cooking time: 15 minutes;
• Number of servings: 3;

Cooking method:

1. Prepare the necessary ingredients. Carrots and beets should be washed under cold water and then peeled.
2. Cut the peeled vegetables into thin long strips and add salt. Chop the onion into half rings and fry in vegetable oil.
3. Finely chop the garlic and add to the onion for 20 seconds. Mix the hot onion with carrots and beets, pepper or add salad dressing, add sugar, mix. Let it brew for a couple of hours.

Salad “Mistress” with beets and carrots

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In this salad, not only the name is spicy, but also the design - the components are assembled in the form of a woman's neckline. Such a cute dish will intrigue all tasters at first sight!

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Ingredients:

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• beets - 1 pc.;
• walnuts or other nuts - 70-80 g;
• carrots - 1-2 pcs.;
• raisins - 40-50 g;
• cheese - 150 g;
• garlic - 1-2 cloves;
• mayonnaise - to taste.

Raw beet salad with vegetables and apple

The next proposed recipe is a classic salad - “broom”. It is loved in all national cuisines of the world and is recommended to those who want to improve their health, cleanse the body and simply be in good shape.

Ingredients:

• white cabbage – 200g
• kohlrabi is not large
• not large fresh beets
• fresh large carrots
• medium green apple
• 3 tbsp. spoons of vegetable oil of any kind
• lemon juice - 1 tsp.
• salt to taste
• different greens - to taste

How to cook:

1. Finely chop the cabbage.
2. Grate beets, carrots, apples, kohlrabi on a coarse grater and sprinkle with the juice of 1/2 lemon.
3. After adding a little salt, season the vegetables with oil.
4. The salad is served sprinkled with your favorite herbs.

Tip: You can add cucumber, radish, turnips, radishes and various other vegetables to the ingredients of this salad. Salads with the main vegetable - raw beets - are considered useful for cleansing the intestines, and they can also be prepared after long feasts.

With apple and vegetables

Raw beets and apples are a very common combination for salads. You can add any other vegetables to them, for example, carrots and radishes. Sweet and sour varieties are best suited for apples. Black radish is considered a food that is difficult for the stomach. If your digestive system does not cope well with it, then replace the radish in this salad with celery root.

Ingredients:

• beets – 1 pc.;
• carrots – 1 pc.;
• black radish – 1 pc.;
• apple – 1 pc.;
• vegetable oil – 2-3 tbsp. l.;
• lemon juice – 1 tsp;
• salt and ground black pepper - to your taste;
• green onions – ½ small bunch;
• fresh dill and parsley - 5-6 sprigs each.

Preparation:

Take all vegetables of approximately the same size (weighing 100-150 g). Wash them well, dry them, peel them, grate them on a coarse grater or cut them into thin strips. Do the same with the apple, only you need to grate it last, so that you can immediately put it in the salad. If a grated apple sits for some time, it will begin to oxidize and darken. Wash, dry and finely chop the green onions and herbs. Place the grated vegetables and apple in a salad bowl, pour in vegetable oil and lemon juice, salt and pepper to your taste. Stir. Sprinkle the fresh beet salad with herbs and serve. It will be a wonderful addition to a hot meat dish.

Raw beet and white radish salad

Ingredients:

• White radish - 50 gr.
• Carrots - 50 gr.
• Beets - 25 gr.
• Apple - 150 gr.
• Walnuts - a handful
• Pomegranate seeds - a handful
• Parsley
• Salt
• Vegetable oil.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 1;

Cooking method:

1. Cut carrots, white radishes and beets into thin strips using a vegetable cutter or a Korean carrot grater.
2. Slice a green apple. Salt the salad of radish, beets, carrots and apples, season with vegetable oil, and mix.
3. Sprinkle vegetable salad with apple on top with finely grated walnuts, pomegranate seeds and finely chopped parsley.
4. Salad of raw beets, carrots and white radish is ready. You can serve the salad as a side dish for meat or fish.

Recipe 4: Beet and carrot salad with fried mushrooms

This salad can be called non-seasonal, since it can be prepared at any time of the year. The benefits of beets and carrots are clear, but mushrooms are an excellent vegetable protein. It is recommended to use champignons in the recipe, but this is solely due to their availability and low price. If you have porcini, boletus, or forest mushrooms, then you can completely replace champignons with them.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Onion 1 piece
• Garlic 3 cloves
• Champignon mushrooms 400 grams
• Walnut 100 grams
• Sunflower oil for frying
• sour cream
• Salt

Cooking method:

Wash the carrots and beets (under running water and using a brush), cut off the tails and grate them on a medium grater.

Chop the onion coarsely, peel the garlic.

Cut the mushrooms into four pieces each, that is, not very finely.

Pour the onion into a greased hot frying pan, fry it for 3-4 minutes, then add the mushrooms to it. Fry the mushrooms, stirring them over medium heat, until all the water is gone (within 8-10 minutes).

Chop the garlic into three or four pieces, each clove. Place garlic in a hot frying pan greased with oil and fry it for 1-1.5 minutes, stirring.

Mix all the ingredients, and add the garlic to the salad along with the oil in which it was fried - this will make the beet and carrot salad even more flavorful!

Recipe for fresh vitamin salad from beets, carrots and apples

Ingredients:

• raw small beets
• raw small carrots
• average apple
• lemon juice - teaspoon
• 2 tablespoons vegetable oil

How to cook:

1. Wash, peel and grate all vegetables coarsely. It is recommended to cook the apple last in the salad - it may darken from oxidation.
2. Collect all ingredients in containers and add a few lemon crystals, mix, add oil.
3. When placing the salad on the table, optionally sprinkle with fresh green onions and your family’s favorite herbs.

Salad with beets and carrots

The main component of the salad is pasta (pasta). Capers will join them. We are sure that you can't wait to try it all.

What you will need:

• 100 grams of spaghetti;
• 1 carrot;
• 1 beet;
• 10 grams of capers;
• 20 ml corn oil;
• 50 ml wine vinegar.

Boiled beet and carrot salad recipe:

1. Wash the root vegetables with a brush, peel them and grate them using a Korean vegetable grater.
2. Place the mixture in a frying pan, add a little oil and fry for just a couple of minutes.
3. Boil the spaghetti in salted water, after cooking, drain the water and place the pasta in a salad bowl.
4. Add root vegetables and capers there.
5. Pour corn oil over the salad, sprinkle with vinegar and stir.
6. The dish can be served warm or after cooling.

Tip: You can choose shells, horns, spaghetti, bows, spirals, wheels or something like that as a paste. Pasta doesn't have to be big to be easy to eat.

Light raw beet salad

Ingredients:

• Raw beets – 500 grams
• Garlic – 1 clove
• Cilantro - 1 bunch
• Vegetable oil - 1 tbsp. spoon
• Salt - To taste.

General characteristics:

• Cooking time: 15 minutes;
• Number of servings: 2;

Cooking method:

1. We prepare the main ingredients that will go into the salad. Peel, wash and grate the beets on a Korean carrot grater.
2. Wash the cilantro, dry it and finely chop it. Add chopped cilantro to the beets, add garlic, passed through a garlic press. Mix everything well.
3. Salt, pepper, add olive oil and mix everything well again. The salad is ready and can be served immediately.

Beet salad with feta cheese

Photo: Shutterstock.com/ Oksana Mizina
Ingredients : beets – 3–4 pcs. (about 400 g), feta cheese or lightly salted cheese - 50 g, finely chopped onion (preferably sweet varieties) - 2 tbsp. spoons, chopped fresh parsley - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, red wine vinegar - 1 tbsp. spoon, balsamic vinegar - 1 tbsp. spoon (both can be replaced with regular natural apple or wine vinegar), orange juice - 1 teaspoon, salt - ¼ teaspoon or to taste, ground black pepper - to taste.

Preparation : Bake the beets in foil (preferably) or boil until soft. In a bowl, mix all sauce ingredients (except cheese), onion and herbs. Salt and pepper. Cool the beets, peel them and cut into thin slices or strips. Place it on a plate, pour the sauce over it and sprinkle crumbled cheese on top.

With sorrel, carrots and chili pepper. Quick zucchini recipes →

How to choose the right beets for salad

Not every fruit is suitable for a fresh beet salad. You should choose the right type of vegetable. Preference should be given to a softer and sweeter vegetable. Otherwise, you risk getting a dry and tough, almost tasteless salad.

It is worth choosing the right kitchen appliance for processing beets. Basically, beets are served grated in salads.

We do not recommend using a fine grater. Shredded beets will look more like porridge and will not bring much pleasure.

The best option is a grater for Korean dishes. She will carefully cut the vegetable, and taking into account that beets in dishes are often complemented by carrots, you will get a beautiful aesthetic tandem of vegetables.

Raw beet salad - preparing food and utensils

Every cook and even a novice cook knows many salad recipes that are prepared from boiled beets. This is both a garlic salad and a salad with walnuts. But it’s worth paying attention to recipes for dishes made from raw beets. Believe me, there are a lot of them too, and everyone can find a way to prepare an amazing salad, which, perhaps, will take pride of place in the cookbook. If you decide to get acquainted with the taste of raw beet salad, we suggest starting with the right choice of vegetables. Beets should be sweet and soft varieties. Having tasted a piece of beetroot, the housewife will immediately understand whether this variety is suitable for salad, or whether it is too tasteless and tough. When preparing a salad from raw beets, the vegetable itself is usually grated. You can use special knives that allow you to cut food beautifully and originally. In the case of graters, take a kitchen utensil with large holes and grate the beets on a fine grater; the salad will turn out too mushy. You can also use a Korean carrot grater for a more interesting look. In addition, many raw beet salads also include carrots. The result will be an original composition.

Raw beet salad recipes:

Delicious salad of raw beets and seasonal vegetables

Ingredients:

• beets - 150 gr.;
• carrots - 150 gr.;
• fresh cucumbers - 300 gr.;
• fresh tomatoes - 300 gr.;
• fresh herbs, salt, pepper - to taste;
• vegetable oil - 60 ml.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 3;

Cooking method:

1. Wash the beets and carrots, peel them, cut them into cubes no larger than half a centimeter.
2. Heat the oil. Pour hot oil over carrots and beets and leave for 15 minutes. Wash and pat dry the cucumbers and tomatoes with a napkin.
3. Cut off the ends of the cucumbers, cut the vegetables into approximately the same pieces as beets and carrots.
4. Cut out the seals near the stem of the tomatoes. Cut the fruits in half and remove the juicy areas with seeds using a spoon. Chop the remaining pulp in the same way as the rest of the vegetables.
5. Add cucumbers and tomatoes to beets and carrots. Add salt, season, stir.

Fresh carrot and beet salad

This recipe is for those who want to fill their body with vitamins, since, probably, no salad contains so many useful substances.

What you need for the dish:

Cooking time will take 7-10 minutes.

Calorie content - no more than 63 kcal per 100 g.

Recipe for fresh beet and carrot salad step by step:

1. Peel the carrots and beets, wash them and grate them on a coarse grater;
2. Mix in a bowl, add salt, season with vinegar and oil;
3. Finely chop the greens and sprinkle on top of the salad. Mix.

If desired, you can add 1 clove of garlic. This will give the dish some piquancy and spiciness.

What are the benefits of beets?

The benefit of beets lies in the almost endless list of microelements in its composition. It also helps cleanse your body, which is due to folic acid. This root vegetable also has a beneficial effect on brain activity.

There is also a beetroot diet, which differs in its effectiveness coefficient. Its essence lies in the fact that during the week you can only eat beetroot dishes.

Everyone is familiar with variations of salads using boiled vegetables. This is the well-known “Shuba”, as well as such one-component types of salads as beets with mayonnaise and garlic, or with the addition of walnuts.

We will present several recipes according to which you can prepare a fresh multivitamin dish.

Raw beet salad - secrets and useful tips from the best chefs

Raw beet salads are quite versatile. Their recipes do not provide for the exact implementation of the attached instructions. If desired, one of the ingredients can be removed altogether or replaced with another. Only in this case you need to understand that the taste of the salad itself will change. For example, if you replace carrots with radishes in a beet-carrot salad, the taste will be completely different. But this should not stop you - feel free to experiment. Also, salads made from raw beets are exactly the case when you can prepare dishes from dried fruits. Moreover, the list should be limited not only to prunes, but also use dried apricots, raisins and much more. published

Carrot Nutrients at a Glance

Yellow carrots are less sweet and therefore suitable for hearty dishes such as stews.
However, it is better to eat if you want to get a special color. It is mostly lost during cooking. The nutrient is the beta carotene in carrots. Beta-carotene is a secondary plant colorant and precursor to vitamin A and is responsible for the color of carrots. In comparison: only 100g can contain more content. The nutrient requirement of vitamin A is already sufficiently covered by the average carrot. Beets are a very healthy plant containing plant fiber, beneficial potassium compounds, vitamins, antioxidants and folic acid. Due to its wide distribution area, it has been used by people for food since ancient times (both roots and leaves are edible). Beets are included in the ingredients of many tasty and healthy dishes (mainly salads), and are sometimes used as a natural food coloring. Due to the high content of sugary substances, beet juice can be used to make healthy and tasty homemade wine. Beetroot is also used in traditional medicine. Fresh beets are good for lowering blood pressure.

Why raw gnawing is worth it

In addition, carrots contain a lot of dietary fiber such as pectin. They not only fill you up, but also promote controlled digestion. The glycemic index tells you how high a food raises your blood glucose levels. In their raw state, carrots have a relatively low value against cooking. Especially diabetics benefit from initial preparation and blood glucose levels are not subject to high fluctuations.

Raw beetroot, celery and nut salad

Frequently Asked Questions: Should raw carrots be consumed to improve nutrient absorption in combination with fat? This rumor is not wrong, but a small amount of fat is enough to optimally absorb the nutrients in carrots. Beta carotene as well as vitamin A are fat soluble and can only be extracted from the body in combination. Even a two-hour breakfast, for example with nuts or dairy products, is sufficient for optimal absorption, since fat remains particularly long in the gastrointestinal tract.

As we know, heat treatment of food products at temperatures above 80 degrees C, as a rule, reduces their usefulness (the most notable known exception is tomatoes). Therefore, it is worth learning how to use fresh beets (or pickled) - the benefits of fresh beet salads for our body will definitely be higher than if we boil or bake them.

Healthy fresh beet salad recipe

Ingredients:

• common beets with leaves – 2-4 pcs. small size;
• any nuts – about 100-150 g;
• sesame seed – 1 tbsp. spoon;
• garlic – 2-3 cloves;
• natural fruit vinegar and/or lemon juice;
• cold-pressed vegetable oil (sunflower, corn, mustard or olive);
• fresh greens (parsley, cilantro, basil).

Preparation

Separate the root vegetables from the leaves and rinse both thoroughly with cold water. Peel the root vegetables with a vegetable knife. Now you need to cut the beets into thin thin strips, or into small oblong rectangular pieces, or you can grate the beets on a special grater for making Korean salads.

Nuts should be peeled, if necessary, lightly roasted in a dry frying pan and ground or chopped with a heavy knife. Also finely chop the peeled garlic and herbs, including beet greens.

Combine all the prepared ingredients in a salad bowl, add sesame seeds.

Let's prepare the dressing, mix the oil with vinegar and/or lemon juice in an approximate ratio of 3:1 or 4:1 and pour this dressing over the salad. Mix the salad and leave for 10-20 minutes, let it marinate slightly.

You can use natural sour cream or natural live unsweetened yogurt as a dressing for this salad (you can use matsun or other similar fermented milk products for this).

In the same way (following the recipe) you can prepare a salad of fresh beets and carrots. Grate the carrots or chop them with a knife.

Balkan fresh beet salad

Ingredients:

• fresh common beets (root vegetables without leaves) – 2-4 pcs. small size;
• homemade goat cheese – about 400 g;
• red cabbage - 0.5 small fork;
• salad onion (white or red) – 1 pc.;
• garlic – 2 cloves;
• fresh herbs (parsley, cilantro, basil, lovage);
• cold pressed vegetable oil;
• fruit vinegar.

Preparation

Chop the peeled beets with a knife, either into short thin strips or into oblong rectangular pieces. We will also cut it into oblong small pieces or, if it is dry enough, grate it.

Chop the red cabbage and cut the onion into half rings. Finely chop the garlic and herbs. Combine all ingredients in a salad bowl. Drizzle the salad with oil and vinegar dressing (3:1). Stir and let stand for 10-20 minutes.

This salad is well served with salted or baked sliced ​​pork belly, hominy or flatbread, as well as homemade non-sulphated red wine or rakia.

Korean beet salad

Ingredients:

• Raw beets - 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Khmeli-suneli seasoning - 1 tbsp.
• Garlic - 3 cloves.
• Vegetable oil - 50 ml.
• Vinegar (70%) - 0.5 tsp.
• Parsley - for decorating and serving salad.

General characteristics:

• Cooking time: 15 minutes;
• Number of servings: 2;

Cooking method:

1. Wash the raw beets, peel them and grate them on a Korean carrot grater. When the beets for the salad are grated, sprinkle them with seasoning, salt to taste, and maybe a little pepper.
2. Squeeze the garlic into the beets, add vinegar, then mash with your hands until the beets release juice and the vegetable straws become soft.
3. Then heat the vegetable oil in a frying pan until it starts to gurgle and immediately pour it onto the pickled beets.
4. Once again, you can mash the beets with your hands, then put the salad in the refrigerator and cool slightly. Korean beet salad is ready to eat. It turns out very tasty, spicy and refreshing.

How to prepare a vitamin salad from beets and carrots:

1. Wash all salad ingredients thoroughly and peel. You can let it dry.
2. I have a simple approach to chopping beets and carrots: I take a large grater and get the bulk of the salad. I put everything in a salad bowl, or just in a suitable bowl.
3. This is where the greens are cut. Since I didn't have green onions at the moment, I made do with lettuce leaves. Not such a bright taste, of course... but, quite okay.

For variety and piquancy, I add a couple of cloves of garlic: grate, finely chop or simply crush with a knife. Here, of course, “who, what’s the matter”: it is quite obvious that everyone has different tastes, and equally different methods. You can easily share in the comments what you like to “spice up” the taste of salads. And we’ll immediately publish the recipe on the blog!

1. I like to dress this salad with corn oil. Both olive oil and regular vegetable oil are quite suitable for this. Of course, mayonnaise should not be discounted. Especially if it is homemade. What can I say! Regular sour cream can make this salad a masterpiece!
2. Finally, add salt to taste (perhaps add your favorite seasonings), and mix everything thoroughly.

The vitamin salad of beets and carrots will be ready after it sits a little in the refrigerator. It is very popular (and healthy too) to add walnuts to the ingredients. After such “tuning”, the taste of the salad becomes rich, and the dish itself becomes satisfying. In general, due to the fact that vegetables are not boiled, chewing is accompanied by a characteristic “crunch-crunch.” I love it. And when you add nuts, the salad becomes even more interesting and loud. Have a good mood and bon appetit.

Types and varieties

When choosing seeds, pay attention to the type and variety of root crop, which determine its taste, structure, shape, size and speed of ripening.

Beet varieties:

1. Dining room. This is a cold-resistant, light-loving plant that contains 16% sugars, 3% protein, 1.4% fiber, 1.3% vitamins and minerals, 0.5% organic acids. The leaves and the weighty single root crop are eaten. It tastes sweetish. A good ripe vegetable has juicy, elastic flesh; it should not have fibers or hard veins. It is added to vinaigrettes, beetroot soups, and borscht. This is the most famous variety of beetroot.

Common varieties of table beets: “Albina Veroduna”, “Valenta”, “Madame Rouzette F1”.

1. Stern. A prominent representative of this species is considered to be the “Eckedorf Yellow”. Root crops of fodder beet have cylindrical, elongated oval, conical, round shapes, and are not very developed. The tops are smooth, semi-erect, the pulp is juicy, white, the leaves are dark green. A distinctive feature of fodder beet is its high fiber content and impressive size. In human everyday life, the vegetable is grown exclusively for fattening livestock.

The most productive variety is considered to be “Arnimkrivenskaya beet”. The root crop has a cylindrical configuration and rises ¾ above the ground.

Fodder beet improves the quality of offspring in farm animals and increases milk yield in cows.

The most popular varieties: “Northern Orange”, “Pervenets”, “Titan”, “Timiryazevskaya single-seeded”.

1. Sugar. These are white beets, which are primarily grown to produce sugar, the content of which reaches up to 20%.

Representatives of the species: “Detroit”, “Bohemia”, “Bona”, “Larka”. These are prolific varieties that can be stored for a long time. Root crops weighing up to 500 grams grow from the seeds. From one hectare you can collect 600 centners of crop.

1. Leaf (chard). In appearance it resembles spinach. Beet leaves are natural sources of carotene and organic acids.

Popular varieties: “Pink Passion”, “Lucullus”, “Rhubarb Chard”.

In cooking, succulent cuttings and young leaves are used before they harden. Chard is a medicinal plant that is useful to use for kidney stones, obesity, diabetes, hypertension, and anemia.

The most productive beet varieties are: “Podzimnyaya A-474”, “Bordeaux 237”, “Cilindra”. From one square meter of plot you can collect up to 8 kilograms of root crops. The beetroot grows up to 7 centimeters wide and 20 centimeters deep.

The high yield of the sweet vegetable is due to its compact placement in the garden bed. It is equally important to choose high-quality seeds for sowing, create favorable conditions for crop growth (heat, sun, moisture) and control the growth of weeds.

Recipe for beet and carrot salad for the winter

In winter there is a shortage of nutrients, but there is one way out - make a preparation of fresh vegetables. We will use affordable and very tasty vegetables. The result is a wonderful dish that can be served to both guests for a holiday and relatives for a regular meal.

Ingredients:

• 2 kg beets;
• 1 kg of onion;
• 1 kg of sweet pepper;
• 1 kg carrots;
• 250 ml vegetable oil;
• 250 ml vinegar 9%;
• 100 g sugar.

Cooking method:

1. Wash and peel the vegetables, and then cut the pepper into strips and the onion into half rings.
2. Grind the root vegetables on a grater.
3. Combine all the vegetables in a saucepan and it is best to use an enamel container.
4. Place over low heat and wait until the vegetables release their juice and begin to boil.
5. In another saucepan, combine oil, vinegar and sugar.
6. Place it on low heat and also boil the contents.
7. Pour the hot mixture over the vegetables and mix everything well.
8. Continue cooking over low heat for an hour.
9. After the time has passed, place everything into prepared jars and seal.
10. Place them with the lids down and wait until they cool down.

Raw beet salad with yogurt

Ingredients:

• Raw beets - 1 pc.
• Tomato - 1 pc.
• Garlic - 1 tooth.
• Red hot pepper
• Parsley - to taste
• Yogurt - to taste
• Olive oil - to taste
• Lemon juice - to taste
• Salt - to taste.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 2;

Cooking method:

1. We wash the beets under cold water and then peel them. Cut into slices 1 - 2 mm thick. Place the slices one on top of the other - in a stack, and cut into strips.
2. Place on a plate or bowl. Cut the tomato into cubes, add to the beets and pour in lemon juice.
3. We are preparing the dressing. Take the yogurt and put it in a bowl. Finely chop the pepper, garlic and parsley.
4. Add olive oil, pepper, garlic and parsley to the yogurt. Salt and mix thoroughly. The oil should “dissolve” in the yogurt.
5. Add the dressing to the salad, mix well and serve. Can be served with a slice of toasted rye bread.

Raw beet salad selection of the best recipes

How do you feel about raw vegetables? Do you prefer to include these foods in your diet? Of course, many may call these questions rhetorical. After all, few people would think of heat-treating fresh cucumbers, tomatoes, cabbage, etc.

But these vegetables are not limited to those who care about whether the body receives the necessary supply of vitamins per day. We are also talking about beets. Despite the fact that few people eat raw beet salads, these dishes still have their place and, in addition, they are very healthy and multivitamin-rich.

If we talk about the benefits of beets, the microelements contained here can be listed endlessly. First of all, it is important to note the presence of folic acid, which is involved in cleansing the body, that is, it relieves blockage of blood vessels. Beets also normalize brain activity. It is impossible not to note the effectiveness of the beetroot diet.

The essence of this method is that for 7 days a person consumes beets in various variations and after the specified amount of time, very noticeable changes can be observed.

Raw beet salad - preparing food and utensils Every cook and even a novice cook knows many salad recipes that are prepared from boiled beets. This is both a garlic salad and a salad with walnuts. But it’s worth paying attention to recipes for dishes made from raw beets. Believe me, there are a lot of them too, and everyone can find a way to prepare an amazing salad, which, perhaps, will take pride of place in the cookbook.

If you decide to get acquainted with the taste of raw beet salad, we suggest starting with the right choice of vegetables. Beets should be sweet and soft varieties. Having tasted a piece of beetroot, the housewife will immediately understand whether this variety is suitable for salad, or whether it is too tasteless and tough.

When preparing a salad from raw beets, the vegetable itself is usually grated. You can use special knives that allow you to cut food beautifully and originally. In the case of graters, take a kitchen utensil with large holes and grate the beets on a fine grater; the salad will turn out too mushy. You can also use a Korean carrot grater for a more interesting look. In addition, many raw beet salads also include carrots. The result will be an original composition.

Raw beet salad recipes:

Recipe 1: Raw beet salad

Perhaps, let's start with the most common, healthy and simple salad made from raw beets. The salad can be prepared in a matter of minutes, and the taste will perfectly complement your everyday lunch and even dinner. Serve this light dish with fatty meat, which will help improve the digestion of heavy food.

Required ingredients:

• 1 PC. - beet;
• 100 g – nuts;
• 3 teeth - garlic;
• 1 PC. - carrot;
• 3 tbsp. l. – mayonnaise (homemade).

Cooking method:

Although the recipe indicates one beet and carrot each, you should look at the size of the vegetables; if they are small, then you can take two products each. Let's get started. Peel the carrots and beets, and then grate them. Stir and crush the garlic into the resulting vegetable mixture. It's time for the nuts. We put the nuts in a blender, chop them lightly, and then send them to the beets and carrots. Just a little - add mayonnaise. Everything is simple, but the taste of the salad surprises with its richness.

Recipe 2: Raw beet salad with apples

Another equally common recipe that allows you to prepare a fruit and vegetable salad is beets with apples. A fairly juicy dish that will appeal to those who like to crunch for the sake of their health.

Required ingredients:

• 1 PC. - beet;
• 3 tbsp. l. - lemon juice;
• 2 pcs. - apple;
• 1 tbsp. l. – honey;
• 1 tbsp. l. – oil (walnut, olive, flaxseed, vegetable, etc.);
• fresh herbs - dill, basil, parsley.

Cooking method:

The recipe is extremely simple, but at the same time it is rich in vitamins and tastes very good. So, grate the apples and beets, then lightly sprinkle lemon juice and honey on them. Leave for a couple of minutes. Afterwards, pour the raw beet salad with the selected oil, add salt and herbs.

Recipe 3: Raw Beet and Cabbage Salad

People call this salad “broom”. True, outwardly this salad does not correspond to this name. Apparently, the secret is in the health properties of the salad. Vegetables that help cleanse the body of accumulated harmful substances are collected here. By preparing this most beneficial dish, you can protect yourself from many unpleasant diseases.

Required ingredients:

• 1 PC. - beet;
• 200 g – cabbage (white);
• 3 tbsp. l. – linseed oil;
• 1 PC. – kohlrabi;
• 2 pcs. - apple;
• 1 tbsp. l. - lemon juice.

Cooking method:

Kohlrabi, beets and apple are grated. Afterwards you need to chop the cabbage. Combine all the ingredients and lightly sprinkle lemon juice on them. Immediately add oil to the salad. Just before serving, this salad is decorated with herbs. Those who suffer from intestinal diseases should pay attention to this dish. The composition of the ingredients can be easily changed, added or replaced with radishes.

Bon appetit!

Source: spisa.ru

Raw beet salad with apples and cheese

Ingredients:

• beets - 3 pcs.
• apples - 3 pcs.
• cheese - 50 gr.
• garlic
• mayonnaise with sour cream - to taste
• dill and parsley - to taste.

General characteristics:

• Cooking time: 15 minutes;
• Number of servings: 4;

Cooking method:

1. Prepare the necessary ingredients. Rinse the beets and apples, then dry. Peel the beets and apples.
2. Then you should grate raw beets, as well as peeled apples, on a coarse grater. Add chopped garlic and grated cheese.
3. Pour in mayonnaise mixed with sour cream. Garnish with dill and parsley.

Recipe 5: Dessert beet and carrot salad

Since chickpeas and carrots are vegetables that have a pleasant sweet taste, they can be safely used to create dessert dishes. Unlike ordinary sweets, such desserts will not only be tasty, but also healthy - for your health and your children.

Required ingredients:

• Fresh carrots 1-2 pieces
• Beets 1 piece
• Prunes 100 grams
• Dried apricots 100 grams
• Raisins 100 grams
• Sweet apple 1 piece
• Walnut 100 grams
• Honey for dressing

Cooking method:

Wash the carrots and beets and rub with a metal brush, grate on a coarse grater.

Grind the walnuts using a blender or knife.

Pour hot water over prunes and dried apricots for ten minutes, then drain the water and chop the dried fruits with a knife.

Pour boiling water over the raisins and leave for 6-7 minutes, then drain the water.

Wash the apple, remove seeds and stems, cut into cubes.

Mix the ingredients and season them with honey.

Raw carrot and beet salad

Beets go well with a variety of vegetables and fruits. In this recipe, raw carrots will act as a “neighbor” to the beets, and greens, an appetizing dressing and sesame seeds will add the mood to the salad.

Ingredients :

• raw beets – 1 pc.;
• fresh carrots – 1 pc.;
• arugula - a small bunch;
• fresh sweet and sour apple – 1 pc.;
• sesame seed – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• honey – 1 tsp;
• mustard – 1 tsp;
• balsamic vinegar - 1 tbsp. l.;
• lemon juice – 1 tsp;
• salt, ground black pepper - to taste.

Preparation :

• Peel the carrots and beets and cut them into thin strips. Press a little with your hands.
• Wash the greens and tear them with your hands.
• Fry the sesame seeds until golden brown and pound a little in a mortar.
• Cut the apple in half, remove the core and cut into strips, like vegetables. Sprinkle with lemon juice.
• Prepare the dressing: mix all the remaining ingredients from the list with the oil.
• Combine salad ingredients and season with sauce.

Beets for salads should be in good condition (provided they were not taken directly from the garden). The quality of the vegetable will be indicated by its dark color, juicy texture, and in addition, the root vegetable itself should not be limp.

Beetroot, carrot and garlic salad

If you have been feeling unwell lately, and winter and spring vitamin deficiency are making themselves felt, it means you urgently need to reconsider your diet. I bring to your attention a version of a fitness salad that contains a minimum of ingredients and a maximum of vitamins. And the beets don’t feel raw here, despite the fact that not a single vegetable is boiled in this recipe.

This recipe will help not only saturate the body with vitamins and minerals, but also improve the functioning of the gastrointestinal tract. You can also use it for a fasting day, eating it three times a day.

Spicy raw vegetable salad

Ingredients:

• fresh beets - 1 pc.;
• white cabbage - 100 gr.;
• small sour apple - 1 pc.;
• garlic clove;
• a bunch of cilantro;
• vegetable oil;
• a little salt to taste.

General characteristics:

• Cooking time: 15 minutes;
• Number of servings: 2;

Cooking method:

1. Let's prepare the ingredients for the salad. We clean the vegetable, grate it on a grater - medium or for Korean carrots.
2. We do the same with the apple. Shred the cabbage thinly and mash it slightly with your hands.
3. Chop the cilantro and garlic, add to the beets, pour in oil and mix. A quick and simple salad is ready.

Fresh beet salad with apple

This recipe is simply incomparable, despite the simplicity of preparation and the banality of the composition. As a dressing, we will use a spicy mustard-based olive oil sauce, which is in perfect harmony with fresh beets.

Ingredients

• 1 beetroot;
• Celery root – 1 pc.;
• Large carrots – 1 pc.;
• Green apple – 1 pc.;
• Olive oil – 70 g;
• Mustard – 2 tsp;
• Honey – 2 tsp;
• Powdered black pepper – ¼ tsp;
• Salt - a pinch;

Preparation

1. The first step is to thoroughly rinse and peel the vegetables. Then grate the beets, carrots, apples and celery root on a grater with large holes or cut into small pieces.
2. In order to prepare the dressing, you need to thoroughly mix the vinegar with oil, mustard, salt, honey and pepper in a separate bowl.
3. The dish should be prepared as follows: on a serving plate, place beetroot, carrots, apples and celery in layers, simultaneously sprinkling each layer with the prepared sauce.

Recipe No. 4 - with prunes

This recipe has a beneficial effect on skin color. Its use has a beneficial effect on metabolic processes in the body, which directly affects the health of the skin.

You will need

• 1 medium beet
• 150 gr. walnuts and prunes
• 1 hour l natural honey
• 150ml plain yogurt

First of all, fill the prunes with enough hot water. This is required so that the dried fruit swells and becomes less dry. On average, this will take a little more than half an hour.

Then chop the prunes, grate the beets and combine all the ingredients together.

Beetroot and carrot salad

Improves blood circulation, promotes rapid digestion of fatty foods.

You will need:

• Beetroot – 1
• Any nuts – 100 g
• Garlic – 3 cloves
• Carrots – 1
• Mayonnaise (preferably if homemade)

How to cook:

Grate the beets and carrots on a coarse grater and mix. To the resulting preparation, add garlic passed through a press and nuts, ground using a blender. Season with mayonnaise and serve immediately.

Raw beet salad with carrots and garlic

Ingredients:

• Beets - 1 piece;
• Carrots - 1 piece;
• Garlic - 1 tooth;
• Dill - 5 grams;
• Salt to taste;
• Sunflower oil to taste.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 2;

Cooking method:

1. Peel the carrots, wash and grate. Peel, wash and grate the beets.
2. Add chopped garlic. And also finely chopped fresh dill. Salt the salad to taste and season with aromatic or refined sunflower oil.
3. A healthy, fresh and tasty beet salad is ready; you can cool it a little, then serve.

Boiled beet and carrot salad

A simple salad of boiled beets and carrots with simple ingredients will give you an unforgettable pleasure. Chickpeas, spicy chorizo, lots of greens and vegetables. As a dressing, everything will be terribly simple - homemade mayonnaise with egg yolks.

What you will need:

• 70 grams of chorizo;
• 2 carrots;
• 1 beet;
• 2 sweet peppers;
• 1 onion;
• 780 grams of canned chickpeas;
• 280 ml homemade mayonnaise;
• 1 bunch of dill.

Carrot and beet salad:

1. Grind the chorizo ​​in a convenient way.
2. Heat a frying pan, place the spicy sausage in it and fry until golden brown for about five minutes.
3. Transfer the browned pieces to another container.
4. Wash the pepper, cut it in half and remove the membraned seeds.
5. Next, chop the pulp and pour into the frying pan.
6. Simmer the peppers for ten minutes until soft.
7. While the pepper is softening, rinse the dill and chop it finely.
8. Peel the carrots and beets, place in a saucepan and add water.
9. Cook root vegetables until tender. Then remove and cool.
10. Cut carrots and beets into thin slices.
11. Peel the onion, cut off the root and cut into half rings.
12. Remove the pepper from the heat, add sausage, carrots and beets, onion and dill.
13. Add your favorite spices to taste and mayonnaise.
14. Mix the ingredients well so that the sauce gets everywhere.

Every beet and carrot salad is incredible. Therefore, we did not even think of recommending just one to you; we will immediately insist that you try each recipe separately. You will not regret it.

Fresh beet and carrot salad recipe

If you are watching your health and figure, then pay attention to this dish. You can simply call it a vitamin bomb. The prepared ingredients are enough for a couple of servings. If you wish, you can add, for example, bell peppers, cabbage, etc.

Ingredients:

• 0.5 kg carrots;
• 0.5 kg beets;
• 1 teaspoon vinegar;
• 1 teaspoon olive oil;
• 0.5 teaspoons of salt;
• 0.5 teaspoons lemon juice;
• parsley

Cooking method:

1. Wash the root vegetables, peel them, and then grate them on a large grater. If you have a food processor, use it. It is important that the pieces are not large, as the dish will not be tender.
2. In a small bowl, whisk together vinegar, oil, lemon juice and salt.
3. Use a whisk to get a smooth sauce.
4. It's time to mix all the ingredients in a salad bowl, garnish with chopped herbs and serve.

Boiled beetroot, carrot and apple salad recipe

Another version of a delicious salad, to which the apple adds freshness. Depending on whether you use a sweet apple or not, the final taste of the salad will differ. If you want to get a dietary dish, then replace the mayonnaise with sour cream in the recipe.

Ingredients:

• 3 carrots;
• radish;
• 2 beets;
• 2 apples;
• 4 eggs;
• onion;
• salt;
• mayonnaise.

Cooking method:

1. For the salad, boil root vegetables, except radishes, until soft, and then cool them. Keep in mind that carrots cook faster, so be sure to remove them early to prevent them from turning to mush.
2. After the vegetables have cooled, they need to be peeled and chopped on a track.
3. Chop the radish in the same way.
4. Hard-boil the eggs, peel them and cut them into small cubes.
5. Cut the peeled onion into cubes.
6. After this, you can proceed to forming the salad, and this will be done in layers.
7. First lay out the beet, and then the onion.
8. Spread mayonnaise on top and sprinkle with chopped eggs.
9. Then comes a layer of carrots, radishes, apples and mayonnaise.
10. It is recommended to serve immediately.

Cabbage, beet and carrot salad recipe

Let's look at another delicious salad recipe that is suitable for a vegetarian menu, and for others it will be an excellent light addition to meat dishes. If desired, everything can be divided into jars and closed for the winter.

Ingredients:

• 250 g cabbage;
• 0.5 teaspoons of granulated sugar;
• 1 teaspoon vinegar 9%;
• 2 onions;
• 2 beets;
• 2 carrots;
• a clove of garlic;
• salt;
• vegetable oil.

If you want a more piquant taste, use more garlic.

Cooking method:

2. Start with fresh cabbage, which you need to wash, remove the outer leaves if necessary, and then chop into thin strips.
3. The next step is to crush the vegetable with your hands so that the juice is released and it becomes softer.
4. Add salt, sugar and vinegar to the cabbage, and then mix everything well.
5. Cut the peeled onion into half rings, and you also need to grate the beets and chop the carrots in the same way. It is best to use the device for Korean salads.
6. Heat the oil in a frying pan and fry the onion until golden.
7. Place it on a separate plate and add the carrots to the frying pan. Transfer it to the onion and fry the beet.
8. By cooking the vegetables separately, they retain their individual flavor.
9. Send the fried vegetables to the cabbage, also put the garlic passed through a press there and add salt to taste.