Beetroot with garlic and mayonnaise

It is hardly possible to come up with a simpler recipe than beet salad with garlic. There is no difficulty in preparing this dish. It is possible that it was this fact that allowed the recipe to “grow” with a huge number of variations. There is a basic composition of ingredients, which we will get acquainted with further.

Beets are the basis and main component of the salad. Most often it goes into a dish in boiled form. Boil it, washing it well, without peeling it or cutting off the tail, for 40 minutes to 2 hours, depending on the variety and size. When ready, it will be soft; if you pierce it with a knife or fork, the skin will come off very well.

You can bake the product in the oven. This method is good because the root vegetable will not lose a lot of juice and nutrients, and the salad will give off a pleasant aroma of baked vegetables. There are also recipes that use raw vegetables, but they are less popular.

How to choose beets

To make a boiled beet salad tasty, you need to approach the purchase of the main ingredient with full responsibility. A low-quality root crop will show several signs.

Cracks and stains. Such a vegetable was grown and stored incorrectly, and will not have excellent taste.
Lethargy. It is not a fresh root vegetable and no longer contains the nutrients it should contain.
Lighter color. Most likely this is a fodder variety that is used to feed animals. Such a beauty will taste dry and tougher than the table variety and may cause your salad to not be what you intended.
Size too big. The giant root vegetable is not a miracle of nature, but the result of treatment with chemicals. It may contain harmful substances.

A suitable vegetable has a round shape and a bright, even skin color. On the cut it is just as bright, without dark spots. A delicious salad from a bright vegetable beauty will be obtained during the root crop harvest months, when the freshest vegetables appear on store shelves.

Popular Ingredients

Beetroot salads, recipes for which can be found in large quantities online, are supplemented with several ingredients. Housewives combine them in their dishes in different proportions and options. Let's look at all the main components in order.

Garlic. It is overwhelmingly often included in vegetable dishes, sometimes only it is added to the base. This mono-dish can be prepared even every day, without much hassle. Garlic gives the salad a spicy kick. Its quantity can be varied according to the personal preferences of the cook.
Hard cheese. Gives the dish a pleasant creamy hue.
Carrot. It often dilutes the main component in a salad without compromising its taste at all. Before getting into a common bowl, the carrots also need to be boiled until tender.
Walnuts. They must first be crushed into small pieces. To do this, you can carefully cut the kernels with a knife. It is not recommended to use devices such as coffee grinders and similar choppers, because the nuts are too small and do not perform the necessary taste functions in the salad. By the way, the type of nuts can be changed depending on taste preferences. Try adding cashews or pine nuts.
Mayonnaise. Housewives add it to make the dish more satisfying. In this case, it is not necessary to add salt to the salad. The ingredient can be easily and without consequences replaced with sour cream.
Vegetable oil. With this dressing, beet salad becomes an excellent lean dish; a little salt and pepper will enrich the flavor.
Fresh greens. There will never be too much in this dish. Dill and green onions are most suitable here.

Knowing the most suitable products for the main component, you can combine them the way you like. Often on various Internet sites you can find recipes with photos of beetroot snacks, the authors of which combine, for example, beets, carrots and walnuts. It turns out simple and very tasty.

An important feature is that the vegetable is only grated for eating. They usually use a grater with large holes, and crush the garlic with a garlic clove or grate it with a fine grater.

Beetroot salad, garlic, mayonnaise

Raisins are used extremely rarely in salads. For some reason, housewives are afraid to use this healthy product in savory dishes, and quite in vain. The taste contrast is simply amazing; the finished product acquires a pleasant sweetness, which contrasts provocatively with the sharpness and tenderness. It’s incredible that you can create something in your own kitchen without spending a lot of time and effort on cooking.

Required components:

300 gr. beets;
50 gr. raisins;
150 gr. cheese;
80 gr. mayonnaise;
1 clove of garlic;
20 gr. greenery

Beet salad with garlic recipe:

Wash the beets with a regular brush and place them in a saucepan, then boil them and cool them, peel them and chop them using a grater.
The next step is to grind the cheese.
First of all, the raisins are washed and then poured into a bowl, poured with boiling water and left in it for about ten minutes, drained of all the water and dried on a napkin.
The garlic is simply peeled and chopped on a board as finely as possible with a knife.
All products are poured into a salad bowl and poured with mayonnaise, beet salad, mayonnaise, garlic and cheese are mixed.
The greens are washed and dried, finely chopped and sprinkled on the salad. They also decorate with raisins.

A selection of recipes

The recipe for boiled beet salad will not cause any difficulties in preparation even for a teenager. But as soon as you type this name into the search bar, it turns out that there are so many options and types of dishes made from this root vegetable that your eyes widen. There are so many beets and garlic alone that you don’t know exactly how you want to cook them. Here are some simple cooking instructions.

With walnuts

Like many others, this dish is simple. At the same time, it is really tasty. Boiled beets and carrots are an excellent gastronomic duo. And they are often found, including in vinaigrette, and Herring under a fur coat.

Ingredients:

beets – 200 g;
carrots – 200 g;
garlic – 1 clove;
walnuts – 5 pcs.;
dill and green onions - a small bunch;
sunflower oil - for dressing.

Wash the carrots and beets well and boil until tender. Let cool. Peel and grind on a coarse grater. Finely grate the garlic too.

Peel the walnuts and cut them with a knife.

Combine all ingredients in one bowl, add oil and mix well.

With green peas

This option is somewhat reminiscent of a vinaigrette. But it is more filling thanks to meat and mayonnaise. Due to the large number of ingredients, it is not similar to other beetroot-based dishes.

Ingredients:

beets - 2 medium-sized root vegetables;
chicken fillet – 200-300 g;
green peas - 1 small jar;
egg – 3 pcs.;
pickled cucumbers – 2 pcs.;
garlic – 3 cloves;
mayonnaise - for dressing.

Boil the fillet and red vegetable in the skin until tender, and hard-boil the eggs. Cut the chicken, cucumbers and eggs into small cubes, and rub the beets through a coarse grater and the garlic through a fine grater. Combine all ingredients, add peas, season the salad with mayonnaise and mix.

With cheese

A salad with boiled beets and cheese will please everyone in the household. It is as easy to prepare as the others.

Ingredients:

beets – 300 g;
hard cheese – 200 g;
garlic – 2 cloves;
mayonnaise - for dressing.

Boil the beets and peel them. Grate the root vegetable and cheese on a coarse grater, and the garlic on a fine grater.

Combine everything, season with mayonnaise. To present the salad beautifully, place it in a ceramic bowl with high, smooth walls up to the very edges. Seal with a spoon, cover with a flat plate, and turn over with a quick and careful movement. Decorate as you wish.

With prunes

A special dish with an intriguing taste. For those who love pleasant sweet notes in salads.

beets – 2-3 pcs.;
prunes – 50 g;
hard cheese – 70 g;
walnuts – 4-5 pieces;
mayonnaise - for dressing.

Boil, cool and peel the root vegetable. Grate it using a coarse grater. The cheese needs to be grated finely. Rinse the prunes, soak in hot water for several minutes, wipe with a napkin, cut into strips or cubes. Chop the nuts not very finely.

Combine all ingredients together, season with mayonnaise and mix. You can leave a little grated cheese for later decoration of the salad.

If you are looking for a basic recipe for beets with garlic and mayonnaise, boil the beets, grate them, add chopped garlic, mayonnaise and enjoy.

The benefits and harms of beet salads

The big advantage of such salads is their low cost. This beetroot and garlic appetizer is easy to make without breaking your wallet. And how many benefits there are in such a salad!

The main component of our dish is a real cleanser for the body. Beets cleanse the gastrointestinal tract and destroy bacteria that cause rotting in the intestines. It also contains magnesium, which is necessary for the heart, and helps improve the functioning of the hematopoietic system.

Boiled beet salad is a good help for those who are on a diet. If you use low-fat sour cream instead of mayonnaise or use soy sauce as a dressing, it turns out to be low-calorie. And beets also “spur” our body to burn fat more intensely.

However, you need to remember that the bright beauty has a high glycemic index, that is, it contributes to a rapid rise in blood sugar, so it should not be consumed by people with diabetes. Problems may also arise for those who suffer from urolithiasis. When adding garlic to a dish, remember that gastritis, ulcers and other gastrointestinal diseases are not compatible with this vegetable.

A very tasty and easy-to-prepare salad can be made from ordinary beets. It is especially good in the winter season, when other vegetables are not available. There are a lot of options for preparing this salad. They use boiled, stewed or baked beets, add various ingredients and season them with the most unusual sauces. A snack made from this vegetable is distinguished not only by its taste, but also by its beneficial properties, which makes it even more attractive. Try making beet salad with garlic and raisins and see how delicious it is. A simple set of products, a little of your time and an excellent addition to lunch or dinner will delight your family. This salad goes perfectly with meat or fish dishes, as well as with any side dishes. You can prepare it in advance and store it in the refrigerator until serving, during which time the appetizer will be well soaked and become even better.

Taste Info Vegetable salads

Which beets to choose

But, in spite of everything, the recipe for beet salad with garlic and mayonnaise or sour cream breaks all imaginable and inconceivable records in popularity, so we, submitting to the opinion of the public, will tell you how to make this excellent appetizer.

When starting to cook, many people are faced with the question, which beets are best to use for this culinary masterpiece? Raw, boiled, fried, baked or canned?

In this case, the answer is not clear, and to a large extent the choice of heat treatment of a vegetable depends on its taste. For example, if in front of us lies a cylindrical root vegetable rich in color, almost black on the outside and intensely burgundy in cross-section, then it is better for this gift of nature to remain raw. This variety of beet is very tasty, does not have an “earthy” taste, and without heat treatment it will not only retain all its useful vitamin reserves, but is also guaranteed to make the salad excellent.

In the case of “pale representatives” of the flora, it is better to resort to heat treatment of beetroot, which will completely get rid of the “earth” taste inherent in such varieties. In this case, baking is the priority choice after raw vegetables, and in third place comes boiled and then fried beets, which are most often cooked with garlic.

There is one more nuance in preparing this garlic-beetroot appetizer. If we prepare this delicacy in the fall, when the harvest has just been harvested and is at the peak of its ripeness and juiciness, then we need to lightly squeeze the grated beet, otherwise our salad will be liquid, watery and not particularly tasty.

On the contrary, spring fruits should be seasoned more so that the dish is not overly dry.

Ingredients

Baked beets - 2 pcs.;
Garlic - 1-2 cloves;
Raisins - 3 tbsp. l.;
Mayonnaise - to taste;
Hard cheese - 50 g;
Honey and salt as desired.

How to make baked beet salad with garlic and raisins

Prepare the vegetables for the beet salad the day before. Rinse several medium-sized root vegetables, trim off the long tails and wrap in foil. Place the beets in an oven preheated to 180° for 30 minutes. After the specified time, check the readiness by piercing the root vegetables with a fork; if it goes in easily, then the vegetables can be removed. Otherwise, roast the beets for another 10-20 minutes.

Peel the baked beets and chop them on a medium grater. Squeeze out excess juice with your hands and transfer to a deep bowl.

Pour hot water over the raisins and leave for 10 minutes. If desired, large berries can be cut into smaller pieces.

Grind the hard cheese using a medium grater and send to the beets. Peel the garlic and pass through a press, then add to the rest of the ingredients along with mayonnaise.

Drain the liquid from the raisins and add the berries to the salad.

Mix all ingredients thoroughly. If you come across an unsweetened variety of beets, add a little honey. Season with spices based on your taste.

Serve the finished beet salad with raisins and garlic in a deep bowl or on a flat plate, forming a mass in a cooking ring. You can sprinkle the sides of the appetizer with finely chopped green onions. Top with a handful of grated cheese. Bon appetit!

Note to the owner:

Raisins can be successfully replaced with prunes or dried apricots. And if you add a handful of chopped walnuts to them, the salad will turn out more piquant.
Hard cheese can be replaced with processed dairy product. To make the cheese easier to grate, first keep it in the freezer, 20 minutes is enough.
Instead of baked beets, you can use boiled root vegetables. The taste will change a little, but not critically.
If you want the snack to be dietary, do not add cheese and use low-fat mayonnaise.

Beets are a very healthy vegetable. It contains vitamins A, the entire group of vitamins B, phosphorus, calcium and vitamin P, iodine, magnesium, copper, potassium, sodium, boron and zinc, folic and ascorbic acid and beta-carotene. We offer you several quick and tasty recipes for salads with beets that go perfectly with meat dishes or side dishes.

Salads occupy one of the central places on our table. There are various recipes for making salads. Vegetable salads are especially useful.

One of the simplest salads is beet salad. It is very tasty and can be prepared in a matter of minutes if you boil the beets in advance.

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Beetroot with garlic and mayonnaise is an amazingly tasty, easy to prepare and healthy salad that everyone loves. You can prepare it both for special occasions and for every day to diversify the daily menu.

The main feature of this dish is its ease of preparation. The housewife does not need to suffer for long to prepare such a simple salad. But how good is it for your figure? Let's try to figure out how many calories are contained in a regular serving of this salad.

Let's assume that the salad consists of 125 grams of boiled beets, one clove of garlic and 15 grams of mayonnaise. Then the calorie table looks like this.

It is very difficult to make a mistake when buying beets on the market, because table varieties are similar in appearance to fodder varieties, but their taste is very different.

Try to choose only beets with a regular round shape and small size. The smaller it is, the greater the likelihood that it is very tasty. If you are preparing a salad from boiled beets, then you need to cook them following these simple rules:

If you still see the need to remove the peel, then do it immediately before cooking, as otherwise it will lose a lot of vitamin C. To prevent the product from losing its beautiful light, you need to drop a little vinegar or citrus lemon juice into the water.

One of the fastest dishes to prepare is a salad made from ordinary raw beets. To recreate it in your own kitchen you will need the following ingredients:

One small round beet;
Two cloves of garlic;
2 tbsp. l. table mayonnaise;
Spices to taste.

In total, it will take no more than 13-15 minutes to cook. Wash the beets, thoroughly peel them, and grate them on a Korean carrot grater.

Pass the garlic through a garlic press, grind it in a mortar or grind it with any other

method convenient for you. Mix the ingredients and add table mayonnaise.

This salad will be a good addition to a side dish or meat. It contains a lot of vitamins, since the beets were not subject to heat treatment.

A salad made from raw beet is good because it is rich in vitamins, but not everyone likes this product in its raw form. Let's consider a more universal recipe, which includes boiled beets.

Two medium-sized round red beets;
Two cloves of garlic;
100 gr. Dutch cheese;
Spices and salt as desired;
Mayonnaise.

To prevent the beets from losing their wonderful supply of vitamins and maintaining their bright color, you need to steam them (in a regular saucepan, steamer or slow cooker) or pre-bake them in the oven without removing the peel. The heat treatment time directly depends on its diameter and is at least eighty minutes;
Cool the boiled vegetable and remove the skin;
Next, grind this product in the way that is most convenient for you - pass through a meat grinder, grate on a coarse grater or chop into small pieces;
The salad is laid out on a plate in this order - beets, grated Dutch cheese, chopped garlic and season beautifully with mayonnaise on top.

If you are tired of ordinary spaghetti, porridge, potatoes, and you want to diversify your family menu with healthy and tasty food, then take note of these simple treats made from beets with garlic and mayonnaise.

This dish will not leave your guests indifferent, who will definitely find its taste very original. This salad not only perfectly complements the main dishes, but can also act as a stand-out snack.

Two beets of medium diameter;
One clove of garlic;
6 prunes;
A handful of walnut kernels;
Salt, spices and mayonnaise as desired.

Boil washed but unpeeled beets in boiling water;
Place the prunes in a metal bowl, pour boiling water over them, cover tightly with a lid and let stand for four to six minutes. Strain the water, remove the seeds from the prunes and chop them finely;
Chop the walnut kernels with a knife. You should not put them through a coffee grinder, since this recipe calls for the presence of solid particles;
Pass the garlic through a garlic press;
In a deep plate (ideally a deep salad bowl), mix all the ingredients and season with mayonnaise.

How to cook frozen mussels. read delicious recipes.

If you are bored with the taste of foods and want to try something new and at the same time healthy, then we suggest you try this recipe for an amazing beetroot salad with citruses.

Bake the beets in the oven over medium heat at a set temperature of 200 o C. In this case, the root vegetable should be wrapped in foil with holes for steam venting. To ensure that the product bakes evenly, make sure there is a sufficient amount of salt on the baking sheet;
Allow the finished root vegetable to cool, peel off the skin and grate on a coarse grater;
Cut the spinach into oblong strips and season with juice from half a lemon;
Press down the garlic;
Celery and parsley are excellent greens, although other variations are possible;
Mix all ingredients and season with mayonnaise;
Place in a heap on the prepared salad bowl and garnish with lime triangles on top.

This salad can also be prepared from raw beets. In this case, you need to wash it, peel it from the tails and peel, grate it using a Korean carrot grater, and season it with lemon juice and balsamic vinegar. You should keep it in such a bath for half an hour, then squeeze it out and use it for salad. Instead of balsamic vinegar, you can use any fruit vinegar.

The recipes we offer will definitely please not only you, but also your dear guests. By eating beets, you can enrich your body with beneficial vitamins, minerals and trace elements, including: B, BB, C, carotenoids, folic and pantothenic acids, potassium, iron, magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus , sulfur, cesium, rubidium, chlorine and many other mega useful substances. In addition to all of the above, you should also take into account the fact that beets contain a lot of fiber, which is necessary for proper metabolism.

This vegetable perfectly cleanses the body of putrefactive bacteria and regulates fat metabolism. Prepare healthy salads from this wonderful root vegetable and be healthy!

Subtleties of preparing and beautifully serving beet salad

Pay attention to the appearance of the beets - this is a determining indicator of its quality. It is better to choose an elongated variety of vegetable with a fresh tail of dark burgundy color.
You can use sour cream, butter or mayonnaise as a salad.
All beet salads will acquire a new taste and sparkle with new colors if you add nuts to them, pre-dried in a frying pan.
Some recipes contain eggs, meat, and cheese. It is better to use these components only in puff salads so that the natural color of the products is not disturbed. Agree, pink fillet or egg does not look aesthetically pleasing.
The salad can be used as a separate dish or served with meat. A glass of chilled wine - rose or red semi-sweet - goes perfectly with beet salad.
Any ingredients can be used as a complement to beets. The combination with prunes and dried fruits is considered especially successful. Garlic will add spiciness to the salad, and the apple will add a pleasant sourness.
Connoisseurs of healthy eating should take a closer look at recipes that use low-calorie dressings: yogurt, balsamic vinegar, sour cream.

Salad with beets and garlic

To prepare beet salad with garlic you will need:

2 beets
2 cloves garlic
70-100 g cheese
mayonnaise
salt to taste

Beet salad recipe

Wash the beets without peeling them, wrap each one in foil and bake in the oven at 180° for 60-80 minutes (time depends on the size of the beets) or boil them until tender.
Peel the boiled beets and nitrite them on a coarse grater. Pass the garlic through a press or chop finely.
Grate the cheese. Place beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise and add a little salt.

To prepare the salad you will need:

2 medium beets
clove of garlic
5-7 prunes
1/3 cup walnuts
mayonnaise

Recipe for beetroot salad with nuts and prunes

Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
Lightly chop the walnuts.
Combine prunes, beets, nuts and garlic, passed through a press.
Season with mayonnaise. Eat for your health!

Beetroot with garlic and mayonnaise - 7 salad recipes

material:

1 Simple beet salad with garlic and mayonnaise
2 With the addition of raw carrots
3 Beetroot with garlic, mayonnaise and cheese
4 Salad with walnuts
5 With prunes
6 With smoked cheese and garlic
7 With horseradish
8 Tips

Beetroot with garlic and mayonnaise will appeal not only to vegetarians, but also to lovers of meat dishes. This appetizer can be used as an independent dish or as an addition to cutlets and baked meat.

Simple beet salad with garlic and mayonnaise

When faced with preparing beetroot salad for the first time, many do not know in what form to use the vegetable. It is most beneficial to use raw beetroot, when all the beneficial and nutritional elements are preserved.

Of course, not everyone likes beets in this form. Then the second option would be baked beetroot. The least vitamins are retained in boiled vegetables.

No matter what state of the vegetable you choose, the salad will turn out very tasty.

Ingredients:

beets – 2 pcs.;
salt;
mustard – 2 teaspoons;
garlic – 5 cloves;
mayonnaise – 110 ml.

Preparation:

If you like savory dishes, then instead of regular mustard, take a product with a spicy taste. Pour in mayonnaise. Mix.
Grate beetroot. Use a coarse grater. Any beetroot is suitable: boiled, raw, baked.
Grind the garlic cloves. Mix with beetroot chips. Add some salt. Mix. Pour in mayonnaise. Stir.

With added raw carrots

This variation of preparation is quite rich in vitamins. The dish will help improve the functioning of the body and improve digestion.

Beetroot with garlic, mayonnaise and cheese

A dish of beets with garlic and mayonnaise and cheese will be an ideal complement to meat products.

To diversify the taste and obtain a nutritional base, you will need the following composition:

mayonnaise – 35 ml;
ketchup – 2 tbsp. spoons spicy;
pickled cucumber – 4 pcs.;
onion – 1 pc. red;
salt;
sunflower oil – 30 ml;
garlic – 4 cloves;
nut – 130 g walnut.

With prunes

A delicious snack for every day. The perfect combination of sweet and spicy. A healthy and very satisfying option. Gourmets gave it the name – beauty salad. If you eat this dish often, your appearance will noticeably improve.

With smoked cheese and garlic

Smoked cheese will help add a piquant note to the dish. In appearance, the cheese product is not noticeable in the dish. Even amateurs will not notice his presence.

With horseradish

This is another delicious cooking variation.

Adviсe

Any variation of preparation can be supplemented with dried fruits. This will make the dish more nutritious and richer.
If you want a lighter dish, mix mayonnaise in equal proportions with sour cream.
It is recommended to let the salad dressed with mayonnaise stand in the refrigerator for a couple of hours. Then the food will become juicier.
Sprinkle the dish with nuts and herbs just before serving.
Beetroot and carrots are better digested in combination with fats, so it is necessary to season these products with mayonnaise.
If you want a more piquant taste, fry them in a frying pan without oil before adding the nuts. To prevent them from burning, stir constantly.
Even if the recipe doesn't call for it, add more greens. Beetroot goes well with dill, wild garlic and parsley.
To improve the taste of the dish, garlic cubes can be fried in oil for a couple of minutes. Thanks to this manipulation, the aroma of the salad will become unusual and multifaceted.

Source: https://111diet.ru/svekla-s-chesnokom-i-maionezom-7-receptov-salata/

Cooking ingredients:

beets – 2 pcs.;
salt;
mustard – 2 teaspoons;
garlic – 5 cloves;
mayonnaise – 110 ml.

Beet salad with olive oil

Continuing the theme of simple and tasty beet salads: this salad is very light, it is suitable for girls who watch their figure. In addition, the salad does not have the specific smell of flowers.

To prepare beet salad with olive oil you will need:

4 beets
green onion
half a bunch of coriander (cilantro)
3 tbsp. olive
1 tbsp. lemon juice
salt (coarse, non-iodized)
freshly ground black pepper

Recipe for beet salad with olive oil

Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
Cool the beets at room temperature. Peel the beets and grate them on a coarse grater. Finely chop the green onions.
Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
Pour the sauce over the beets and gently toss the salad. Add finely chopped cilantro.
Stir again. Taste the salad. Add salt to the salad and pepper. Use the salad as a side dish and appetizer.

With added walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. spoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

The root vegetable is wrapped in foil and sent to the oven to bake until done. Next, you need to peel it and chop the beets on the finest grater.
The peeled nuts are fried for a couple of minutes in a dry frying pan. This will make their taste and aroma more intense.
Next, the nuts are chopped with a knife.
Prunes are washed and steamed with boiling water. When the dried fruit softens, cut it into small pieces.
The products from the first three steps are combined. Crushed garlic is added to them.
To prepare the original sauce, mix freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar. If the citrus juice turns out to be sour, you can add a little granulated sugar to it.

Beet salad with nuts is dressed with the resulting sauce, mixed and served.

Korean Beetroot Salad

Korean beets are a dish that many people like. This salad can be the basis for other salads.

To prepare beets in Korean you will need:

500g beets
2-3 cloves of garlic
1/3 cup vegetable oil
1/3 tsp. red pepper
1/3 cup vinegar
salt to taste
vegetable oil

Korean beetroot recipe

Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
Heat the oil in a frying pan and pour in the beets. Refrigerate.
Leave the beets under pressure for 12 hours. Bon appetit!

What are your favorite beet salads?

Beets are a very popular product. Since ancient times, soups have been prepared from it: borscht, cold soup with beet broth - beetroot soup, holiday salads: herring under a fur coat, vinaigrette and various snacks. There are many recipes for dishes that harmoniously include such an intricate vegetable as beets. For example, beet salad with garlic. What could be simpler? It is easy to prepare from cooked or raw beets. This salad contains fiber, a lot of vitamins and microelements, and will be relevant unplanted!

Beets are a vegetable that doesn’t like to be rushed; if you decide to treat yourself to a delicate beet salad, be patient and take time. Beets are cooked for an hour or more. Boil the beets until soft, grate them on a coarse grater, and chop the boiled root vegetable in a food processor—a great idea. Crush the garlic with the flat side of the knife and then chop it. Add to the beets. Let's add salt and pepper. Season the salad with vegetable oil or mayonnaise.

It is better to boil beets in their skins, after washing them thoroughly. The decoction can be used for first courses

Beet salad: 7 delicious recipes for the holiday

Beets are one of the healthiest and most budget-friendly vegetables. Beet fiber cleanses our intestines and replenishes our body with iron.

This root vegetable is used in many dishes, such as borscht, vinaigrette, herring under a fur coat. But simply put, beets are always tasty, fast, and convenient.

Especially in our time, when housewives have learned to season it with various ingredients, which is what we would like to advise you.

Recipe with beets, apples, prunes

This salad will have a delicate apple aroma and taste.

Product set:

Beetroot – 3 pcs.
Large apple – 1 piece
Prunes – 70g
Walnut, peeled – 70-100g

Preparation:

Boil the beets, peel them, grate them on a coarse grater. Peel the apple, grate it on a medium grater. Pour boiling water over the prunes, steam a little, remove from the water, dry, and chop.

Grate the nut on a fine grater.

Mix these 4 ingredients together. The salad turns out juicy and ready to eat.

At your request, you can add vegetable oil, sour cream, mayonnaise. Stir and serve.

Bon appetit!

Salad with prunes, walnuts and garlic

The piquant aroma and taste of garlic will add a festive mood.

Ingredients

2 beets
1/2 cup walnuts
1/2 cup mayonnaise or sour cream
10 pieces pitted prunes
2 cloves garlic salt to taste

The most delicious way to cook beets is to bake them in the oven, wrapped in foil. But you can prepare it in the usual way - boil it.

So, peel the baked or boiled beets and grate them on a coarse grater.

Cut the prunes into small pieces.

Three peeled nuts on a fine grater.

Grind the garlic with a fine grater.

Mix all the prepared ingredients in a salad bowl and season with your favorite dressing - sour cream, mayonnaise, vegetable oil.

Decorate and serve.

Bon appetit!

How to cook beetroot salad with garlic - 15 varieties

You can easily turn any quick meal into a gourmet dish by adding prunes. Whether it’s compote or baked meat, prunes will decorate it and make it healthier. Prunes and beets go well together; the taste of beets acquires spicy notes, the sweetness of prunes sets off the soft taste of beets.

Ingredients:

Beetroot - 200 grams
Garlic – 10 grams
Prunes – 50 grams
Walnut – 50 grams
Salt - 2 g
Pepper - 2 g
Olive oil - 2 tbsp

Preparation:

Boil beets in salted water. Cool. Clean. Chop the garlic. Grate the beets. In a salad plate, mix grated beets with garlic, add chopped prunes and walnuts. Salt and sprinkle with pepper. Season with olive oil. When serving, place on a lettuce leaf or garnish with herbs and ground walnuts.

Before adding prunes to a dish, scald them with boiling water and rinse under running water.

Salad with beets and feta cheese, seasoned with garlic and oregano - a real fireworks display of flavors and aromas. Honey dressing creates exceptional harmony of all ingredients, and fried seeds make the dish more rich and nutritious.

Ingredients:

Beetroot – 300 gr
Garlic - 2 pcs.
Parsley - 1 bunch
Feta cheese – 100 gr
Sunflower seeds – 15 g
For refueling:
Olive oil - 3 tbsp
Lemon juice - 2 tbsp
Salt, ground black pepper to taste
Oregano to taste
Honey - 1 tbsp

Preparation:

Roast the beets. Add oregano and a spoonful of olive oil to feta cheese, so the taste of the cheese will become richer. For dressing, mix olive oil, lemon juice, honey, grate garlic. Season with salt and black pepper. To stir thoroughly.

Peel the beets and cut into cubes. Add chopped parsley to the bowl with the beets. Drizzle with dressing. Place the salad on a plate, add feta on top and sprinkle with fried seeds. Ready!

When grating beets, use disposable gloves, this way you will reduce cleaning time and preserve your manicure.

Homemade mayonnaise was probably invented by lazy housewives, because it can be prepared from three ingredients with just one stroke of a blender.

Ingredients:

Beetroot – 200 gr
Garlic - 10 g
Salt - 1 tsp
Dill - 1 bunch
Parsley - 1 bunch
For mayonnaise:
Eggs - 2 pcs
Vegetable oil - 150 g
Mustard - 1 tsp.
Salt and spices to taste

Preparation:

While the beets are cooking, prepare homemade mayonnaise: place 3 yolks in a mixing bowl, add mustard and salt, pour in the oil in a thin stream, mix the ingredients until a thick viscous mass is obtained. Peel the boiled beets and cut into cubes, grate the garlic on a fine grater. Mix everything: beets, garlic and put mayonnaise on top. Add salt. Sprinkle with dill and parsley.

When preparing homemade mayonnaise, it is worth considering that the temperature of the products used must be the same. Homemade mayonnaise can be stored for 2 weeks in the refrigerator.

Fried beet salad makes an excellent pairing with baked vegetables or meat as a side dish. You can also roll it up into jars and take the finished dish out of the refrigerator onto the table.

Ingredients:

Boiled beets – 1 kg
Onion - 3 pcs.
Tomato paste - 4 tbsp
Garlic – 5 cloves
Sunflower oil - 3 tbsp
Salt, pepper, herbs

Preparation:

Grate the beets on a coarse grater. Fry the onion until transparent, add tomato paste to the onion, simmer the vegetables for a couple of minutes. Next, add beets to the pan, sprinkle with black pepper and salt. Add the squeezed garlic and herbs at the end. Simmer for another 2 minutes. Stir. Serve the salad cold. If desired, decorate with nuts or herbs.

Quinoa is not a grain, but a leaf vegetable, yes yes! In terms of nutritional value, it is not inferior to bread, potatoes and even meat. From ground quinoa they bake bread, make pasta and infuse sweet “kvass”. A bright and juicy quinoa salad will give your body an excellent boost of energy.

Ingredients:

Beetroot – 100 gr
Garlic - 10 g
Quinoa – 50 gr
Red onion - ½ onion
Vegetable oil (olive) - 2 tbsp
Lemon juice - 1 tsp
Pine nuts - to taste

Preparation:

Grate the boiled and peeled beets on a grater with small holes, mix with chopped garlic. Cut the red onion into half rings and add to the salad. Season with oil and salt.

Rinse the quinoa under running water and cook until tender for 15 minutes. Drain in a colander and cool. Fry in a dry frying pan for 6-7 minutes. Season with olive oil and add nutmeg. Add salt. Mix quinoa and beets. Serve in deep bowls. In portions, the salad can be decorated with pine nuts.

A hearty salad suitable for a vegetarian or lenten menu.

To prepare one serving you will need:

Boiled beans – 100 g
Beetroot - 1 piece
Pickled cucumber – 1 piece
Garlic - 1 clove
Mustard to taste
Vinegar to taste
Vegetable oil - 3 tbsp.

Preparation:

Grate the beets or cut into strips. Cut the cucumber into small pieces. Place beets, cucumber and boiled beans in a salad bowl. Prepare the salad sauce: mix mustard, vinegar and oil, squeeze out the garlic. Season the salad with sauce. Perfect. Bon appetit!

Guests are on the doorstep, and there are only boiled beets in the refrigerator? Don't despair, adding cheese to the beets will give you a great salad. Let's get started!

Ingredients:

Beetroot – 300 gr
Garlic - 10 g
Hard cheese – 100 g
Mayonnaise - 2 tbsp
Salt - 2 g
Fresh herbs to taste

Preparation:

Peel the beets and boil until tender for 60-80 minutes. Then let it cool. Cut into strips. Cut the garlic into cubes and add to the beets. Grate the cheese and put it in a salad bowl. Leave 1/3 of the grated cheese to decorate the dish. Add salt. Drizzle with mayonnaise. Sprinkle the previously grated cheese onto the salad in portions. Decorate with greens. The guests are delighted, you are amazing!

Korean cuisine salad made from raw vegetables with hot spices is now on your table!

Ingredients:

Beetroot – 900 gr
Garlic – 5 cloves
Vegetable oil - 100 g
Onions - 1 pc.
Ground red and black pepper to taste
Coriander beans to taste
Salt and sugar to taste
Balsamic vinegar - 2 tbsp
Sesame for decoration

Preparation:

Wash and peel the vegetables. Using a Korean vegetable grater, grate the beets. Add sugar and salt. Pour vinegar over the beets. Mix. While the beets are pickling, cut the onion into half rings. Fry the onion thoroughly in vegetable oil for 15 minutes. Crush the coriander. Cut the garlic into squares.

Remove the onion from the frying pan and add spices to the onion oil: pepper, garlic and coriander. After a couple of minutes, add the contents of the pan to the salad. The salad should be infused for two hours. Then drain the beet juice from the salad. Add sesame seeds in portions. Serve chilled.

It is better to take coriander in grains, so it will retain more taste. It can be easily crushed with a regular masher, just before adding to the dish.

There is nothing better than opening a jar of autumn harvest on a winter evening in a circle of cozy company and recharging yourself in a great mood.

Ingredients:

Beetroot – 500 gr
Garlic – 30 gr
Vinegar - 1 tbsp
Salt - 1.5 tbsp
Granulated sugar - 1 tsp
Ground black pepper

Preparation:

Peel the beets and cut into cubes. Finely grate the garlic. Place the frying pan over medium heat, pour in the oil and lower the garlic; after 5 minutes, you can add the prepared beets to the aromatic oil. Simmer, stirring intensively, for 10-15 minutes, then add sugar, salt and spices. Simmer covered for another 20 minutes. Add vinegar 5 minutes before turning off the stove. Place the salad in sterile jars, roll it up and cover it with a blanket. After cooling, transfer to a cool place.

Serve a light vegetable salad for lunch. Goes well with meat and legumes.

Ingredients:

Beets - 3 medium-sized pieces
Carrots - 1 pc.
Garlic - 2 cloves
Walnut – 4 pcs
Apple cider vinegar - 1 tsp
Soy sauce - 2 tbsp
Olive oil - 2 tbsp

Preparation:

Prepare a pan with cold water and add beets. Cook the beets for 10 minutes. Drain the water and let the vegetables cool. Then peel and grate. Grate raw carrots. Squeeze out the garlic. Chop the walnuts. Mix vegetables. Add pepper to taste. Pour over soy sauce and vinegar. Fill with oil. Mix. Delicious and simple!

Cook the beets for no more than 10 minutes, so the vegetable will acquire the necessary softness, but will not have time to lose its beneficial properties.

This salad is not inferior to the famous “Metelka” salad; raw beets have a beneficial effect on the functioning of the gastrointestinal tract, gently cleanses the body and tones. You can eat twice as many servings of this salad and still be in a good mood. In addition, a raw beet salad will help you forget about taking seasonal multivitamins.

Ingredients:

Raw beets - 200 gr
Garlic – 200 gr
Raw sesame oil - 3 tbsp
Salt to taste
Spices

Preparation:

Peel and wash the beets. Grate on a medium grater. Grate the garlic on a small grater. Mix vegetables. Add spices and seasonings. Drizzle with oil. To stir thoroughly.

Raw butter can be found on the shelves in health food aisles.

You can add variety to your diet without harming your figure by simply preparing beetroot salad with eggs.

Ingredients:

Boiled beets - 2 pcs.
Boiled eggs - 4 pcs
Garlic - 4 cloves
Kefir - 4 tbsp. l.
Ground black pepper to taste
Salt to taste

Preparation:

Prepare the necessary ingredients in advance. Grind the beets and eggs into medium-sized cubes. Chop the garlic. Mix the ingredients in a deep plate. Add salt. Add pepper. Pour kefir over the salad and mix thoroughly.

Beetroot salad with mushrooms can be served on a platter or on sandwiches. It will turn out very bright and creative!

Ingredients:

Boiled beets - 2 pcs.
Garlic - 3 cloves
Canned mushrooms – 100 gr
Rosemary to taste
Oregano to taste
Sour cream - 3 tbsp
Green onions - 2 bunches

Preparation:

Drain the brine from the mushrooms, pour the mushrooms into a salad bowl and season with rosemary and oregano. Stir and let sit for 30 minutes. Cut the beets into cubes and add to the salad bowl. Squeeze the garlic. To stir thoroughly. Place aromatic mushrooms. Chop the green onions and add to the salad. Add salt. When serving, pour sour cream onto the dish. Serve chilled.

Even children will be happy to enjoy beet salad with apple. The sweetness of this salad will definitely bring you culinary success.

Ingredients:

Beetroot - 3 pcs.
Garlic - 2 cloves
Apples - 2 pcs.
Lemon juice - 1 tbsp
Onion - 1 pc.
Olive oil - 3 tbsp

Preparation:

Boil the beets until tender for 60-80 minutes. Apples must be peeled and stemmed. Grate the apples and place them in a cup, pour lemon juice over them, so the appearance and color of the apples will remain the same. Grate the cooled beets on a coarse grater and add to the apples. Grate the onion and garlic on the smallest grater, or finely chop with a knife. Add the onion-garlic mixture to the salad. Stir, season with oil and add salt. Ready for lunch!

Beetroot salad with cottage cheese is not an everyday salad for a holiday menu.

Ingredients:

Beetroot - 2 pcs.
Soft cottage cheese - 200 gr
Garlic - 1 clove
Walnut – 50 gr
Sweet paprika - 1 tsp
Rosemary - 1 tsp
Mustard - 2 tsp
Vegetable oil - 3 tbsp.
Salt to taste

Preparation:

Bake the beets in the oven for 1 hour, let cool. Before adding beets to the salad, you must first marinate them, mix oil, mustard and spices in a durable glass bowl: sweet paprika, rosemary, salt. Cut the baked beets into slices and add to the marinade. Leave the vegetable to marinate for a day.

Mash the soft cottage cheese with a fork, add chopped garlic and salt. You can serve the dish by cutting the beets into cubes and mixing with cottage cheese. Or use a cooking ring: place a layer of cottage cheese on a beet slice, followed by a beet slice and then cottage cheese again. 3-4 layers are enough. Grind walnuts and decorate the salad with them. Dinner is served!

In home cooking, rarely does a festive feast take place without beetroot dishes. Salads with beets: beets with garlic, and simply - beets with mayonnaise. And certainly, with a shaggy beet collar - this is almost a mandatory attribute of the holiday.

Beetroot is one of the oldest cultivated plants grown by people; it was known back in Ancient Greece, and in Rus' it was called “Svyatoslav’s vegetable.” It is noteworthy that all parts of beets are used for food - roots, leaves, stems. And the fact that beets grow everywhere, well, with the exception of permafrost. For a very long time, only leaves were eaten, and the roots were used for treatment - the ancients knew a lot about this.

Beet varieties with a high sugar content are processed, fodder varieties are used to feed animals, and cultivated varieties go to people. In addition to salads, beets are used to make beet kvass, which is used to pour okroshka. By the way, I like beet okroshka better than or - okroshka with sour milk. Ukrainian culture is unthinkable without beets.

Not long ago I was somewhat surprised at what delicious salads can be made from raw beets. Previously, we cooked beets for salads and ended up losing. Once we baked beets and since then, having tasted the taste of this root vegetable, we forgot about cooking. Beets bake well in the oven or household microwave. For example, vegetables baked in the microwave are not just tasty, they are very, very tasty!

Baked beets, having lost some of their moisture during baking, become sweet. The taste is very pleasant. By combining baked beets with various additives, you can get an exquisite and tasty salad even without the unloved mayonnaise.

Baked beets with garlic, sweet onions and olive oil make a simple and delicious salad. A snack that doesn't require much time or effort. It is worth serving it cold and with, or croutons with garlic. While guests gather, an aperitif and beet and garlic salad will allow them to prepare for a serious feast.

Recipe two: Beetroot salad with cheese, nuts, garlic and raisins

This treat is no less easy to prepare, but it turns out very tasty, spicy with a slight hint of sweetness. If you don’t like one of the ingredients included in this recipe, you can eliminate it, for example, remove walnuts or cheese. However, it is better not to do this, since all products combine perfectly with each other, and accurate adherence to proportions will give the treat the correct taste balance.

We will need

Beets - 2 medium fruits;
Garlic – 3 cloves;
Raisins – 50 grams;
Cheese – 50 grams;
Shelled walnuts – 8 halves;
Thick sour cream – 6 tbsp;
Salt.

Preparation

Before preparing other ingredients, you need to boil the beets. We wash it thoroughly from the soil, cut off the tails and antennae. Boil in boiling water or bake in the oven in foil (you can see this cooking method in our tips). It is better not to use the raw version in this dish. When it’s ready, let it cool, then peel it and chop it on a medium grater;
Next, let’s take care of the raisins (it’s best to take light ones, they are more tender). We will sort it out of debris and twigs and rinse it well several times. Then pour boiling water over it and let it steam thoroughly. After 15 minutes, add salt to the liquid, set the raisins aside to cool;
We'll sort out the nuts, then put them in a dry, hot frying pan and fry them a little for flavor. Then put it in a bag and tap it with a hammer to chop it. However, do not overdo it, we need small pieces, not dust from nuts;
Grate the cheese on a thin grater into airy long shavings;
Peel the garlic, rinse it, grind it into a paste on a grater or through a press;
Now let’s combine all the ingredients: Add raisins, chopped garlic, and crushed nuts to the grated beets. Pour in thick sour cream and add a little salt (but not too much, otherwise there will be an imbalance of salty and sweet). Stir;
Place the treat in a salad bowl or on serving plates. Sprinkle plenty of cheese on top. As you can see, the recipe is simple and incredibly tasty, bon appetit!

Tip: To prevent the beets from burning in the oven, sprinkle a thick layer of salt on a baking sheet, and then place the root vegetable wrapped in foil on it.