Delicious boiled beet salads for every day and for holidays

Beets are one of the healthiest root vegetables. No vegetable grown in the ground can boast such a rich composition. It is recommended to include the root vegetable in the diet for problems with intestinal function, liver disease and obesity. It is highly recommended to add to food for pregnant women and people suffering from hypertension. Simple beetroot salads can be very varied, but in most cases they are incredibly easy to prepare.

Simple beet salad

A simple boiled beet salad can be prepared in just a few minutes, provided that the beets have been boiled in advance. By adding garlic, simple beet salads are very aromatic, with a pleasant, characteristic spiciness and extraordinary taste. The dish can not only be served with various side dishes, but also spread on bread. It turns out to be an excellent sandwich that can satisfy your hunger a little and saturate your body with vitamins and give you strength.

Required components:

• 3 cloves of garlic;
• 300 gr. beets;
• 2 gr. salt;
• 80 gr. mayonnaise.

Simple boiled beet salad:

1. The beets are washed with a brush and boiled, then cooled, peeled and grated on a medium-sized grater.
2. Garlic is peeled and crushed in a garlic press.
3. Mix the prepared ingredients, add salt and season with mayonnaise.
4. The finished dish is transferred to a salad bowl and, if desired, additionally decorated with herbs.

Tip: to slightly muffle the beetroot aroma, add a bread crust to the water while cooking the root vegetable.

Cooking method

Root vegetables should be washed under running water and removed from the tails. It is not necessary to remove the peel at this stage. After this, each vegetable must be wrapped in foil and placed in a preheated oven for baking. Some housewives recommend making several punctures with a fork so that the beets are baked as best as possible. Check readiness with a skewer.

While the beets are in the oven, you can prepare the marinade. For this purpose, mix balsamic vinegar, olive oil and mustard, add salt and ground black pepper to taste. A mixture of emulsion consistency should form.

As soon as the beets are baked, they need to be peeled, cut into small cubes or slices and dipped in the marinade until completely cooled.

After this, you can take on a mix of fresh lettuce leaves and mint. Simply tear the greens into small pieces and then place them in a deep bowl. You can also send pickled beets there. Drizzle the salad with olive oil and a few drops of the remaining marinade. Add diced feta cheese, mix gently using a special spoon and serve.

Simple salad with beets

Both root vegetables used in this dish have excellent taste. In combination with sour cream, mustard, dill and garlic, you can achieve incredible culinary heights. Salads with beets, simple and tasty recipes can rightfully be called anything but ordinary. They combine perfect taste and unsurpassed aroma, rich color and ideal serving method. Even pasta along with such a dish is perceived completely differently, it seems deliciously tasty.

Ingredients required for a simple beet salad:

• 1 kg. beets;
• 4 gr. salt;
• 5 gr. pepper;
• 500 gr. potatoes;
• 10 gr. powdered sugar;
• 6 cloves of garlic;
• 30 gr. mustard;
• 200 gr. sour cream.

Prepare simple salads with beets:

1. Root vegetables are washed with a brush and boiled. After this, forcefully cool, grate on a medium-sized grater and mix together.
2. Then peel the garlic and chop it with a regular garlic clove.
3. Sour cream is mixed with mustard and powdered sugar is added to this mixture.
4. The resulting sauce is seasoned with chopped root vegetables and mixed.

Advice: it is better to choose small, slightly flattened beets. Root vegetables cook much faster and have a much richer flavor than larger vegetables.

Roasted Beet and Goat Cheese Salad

This is the perfect side dish for barbecue. The salad is easy to make and complements any meal well. It can also be served with crusty bread.

Ingredients:

• Vinegar
• Beetroot – 1 kg
• Garlic – 2 cloves
• Thyme sprigs
• Olive oil
• Spices
• Walnut oil
• Arugula leaves – 150 g
• Goat cheese – 150 g
• Walnuts, roasted – 40 g

Beet salad simple recipe

Boiled chicken meat amazingly transforms the appetizer. Despite the ease of preparation, such a simple and tasty beet salad with fillet can be safely served on a holiday table; it will be appreciated without any doubt.

Required components:

• 400 gr. beets;
• 500 gr. chicken breast;
• 2 cloves of garlic;
• 120 gr. mayonnaise.

Beet salad simple recipe:

1. The beets are washed with a brush and dried, wrapped in foil and baked in the oven. After cooking, cool and peel, then cut into cubes with a knife.
2. The chicken breast is washed well and boiled in salted water with spices. Then the fillet is cooled without removing it from the broth and cut into pieces.
3. Be sure to peel the garlic and chop it with a garlic clove.
4. Pour all the products prepared for this moment into a salad bowl and pour over plenty of mayonnaise, add salt and pepper, and mix with a spoon.

Important! Baked beets retain much more vitamin C than boiled ones. And the taste of the root vegetable turns out to be more intense precisely with this heat treatment.

Multi-colored alyssum salad with carrots, spinach and quinoa

For the salad:

• boiled alyssum – 2 pcs.;
• medium carrots – 2 pcs.;
• young spinach leaves – 200 g;
• avocado – 1 pc.;
• almonds or pumpkin seeds – 90 g;
• young soybeans – 200 g;
• quinoa – 150 g.

For refueling:

• apple cider vinegar – 50 g;
• lime juice – 40 g;
• almond oil – 50 g;
• chopped cilantro – 50 g;
• honey, maple or agave syrup - 50 g;
• Dijon mustard – 20 g;
• salt – 1 tsp;
• black pepper to taste.

Cooking time: 60 minutes

1. First, let's prepare the quinoa. Rinse the cereal in a sieve under running water. Leave it until the water drains. Cook quinoa in water in a ratio of 1:2 (half a glass of quinoa to two glasses of water) for 15 minutes. Decant the water and let the cereal cool.
2. While the quinoa is cooking, prepare the soybeans. Throw them into boiling water for 5 minutes, drain the water, transfer to a bowl and leave to cool.
3. In a hot frying pan without fat, toast the almonds or pumpkin seeds until they begin to smell and turn slightly brown. Pour the seeds into a bowl with the soybeans.
4. Cut the alyssums and carrots into thin slices or chop them using a Korean carrot grater and add to the bowl.
5. Cut the avocado into cubes.
6. It's time to refuel. Mix all ingredients until we get an emulsion.
7. Place spinach, avocado, and quinoa in a bowl. Add salt and black pepper. Pour the dressing over all ingredients and mix gently with a wooden spoon. You can’t stir too much, otherwise our dish will turn pink and lose its appearance!

The easiest beet salad

The salad is hearty, airy and tender due to the fact that cheese is one of the main ingredients. It is this dairy product that gives the dish an unforgettable taste. Eggs only emphasize this harmony, and pickled cucumbers give a pleasant spicy touch, but do not dull the taste of the products adjacent to them. On the contrary, all the components fit together just perfectly.

Required components:

• 400 gr. beets;
• 2 eggs;
• 1 onion;
• 100 gr. pickled cucumbers;
• 100 gr. cheese;
• 120 gr. mayonnaise.

Simple beet salad recipes:

1. The beets are washed and boiled, then placed under running cold water and cooled. Then they clean and grate on the coarsest grater.
2. Cheese is crushed in the same way.
3. Boil the eggs until the yolk is firm. Then the boiling water is decanted, and cold water is poured in, cooled, then peeled and cut into cubes.
4. The onion is peeled and chopped.
5. Cut the cucumbers into circles and squeeze them a little with your hands.
6. Pour all the products into a salad bowl and pour mayonnaise over them, stir vigorously with a spoon.
7. Cucumbers are placed around the dish, thereby creating a more presentable appearance.

Tip: you can use both hard and processed cheese in this salad, when choosing which you must take into account that the product should be grated only frozen and directly into the salad bowl. Only in this case will it be possible to avoid the formation of lumps.

Crispy alyssum, sweet potato, quinoa and broccoli salad

Ingredients:

• boiled alyssum – 300 g;
• sweet potato – 700 g;
• broccoli inflorescences – 200 g;
• quinoa – 300 g;
• coriander – 1 tsp;
• a bunch of fresh mint;
• cashew nuts – 25 g;
• sunflower and pumpkin seeds – 15 g each;
• lemon – 1 pc.;
• avocado – 1 pc.;
• Greek yogurt or sour cream – 50 g;
• balsamic;
• vegetable oil (unrefined sunflower, olive, hemp);
• sea ​​salt.

Cooking time: 90 minutes.

1. Heat the oven to 200 degrees.
2. Peel the sweet potatoes, brush them with olive oil and roll them in coriander mixed with sea salt. Place on a baking sheet and bake for an hour. 15 minutes before the sweet potatoes are ready, place the broccoli florets in the oven.
3. Chop the mint with a knife, leaving a couple of sprigs for decoration.
4. Prepare quinoa. After cooking, drain the water and leave the cereal in the pan. Squeeze the juice of half a lemon into the quinoa, add a tablespoon of vegetable oil, mint and mix well.
5. Cut the boiled alyssics into 1 cm cubes, place them in a salad bowl and lightly mash them with your hands to release the juice. Add balsamic, salt and pepper to taste.
6. Peel the avocado, remove the pit and cut into pieces. Place avocado and Greek yogurt in a salad bowl and mix thoroughly.
7. Once the sweet potatoes and broccoli are baked, place the nuts and seeds on the same baking sheet and bake for 5 minutes, maybe a little longer. They should be browned. Then crush the seeds and nuts in a mortar.
8. Cut the sweet potato and broccoli into pieces about 2 cm in size and add to the quinoa.
9. Combine all ingredients, pour over the juice of the remaining half lemon and garnish with mint sprigs.

Simple beet salad

The dish is indeed easy to prepare and has a relatively small number of ingredients, but this does not prevent it from achieving excellent results. Simple salads made from boiled beets have a spicy pungency, a barely noticeable sourness, and a pleasant gentle sweetness. Sour cream sauce emphasizes this amazing harmony. The dish remains fresh, but at the same time becomes nutritious and quite satisfying. Vegetables provide not only an unforgettable taste, but also a huge amount of vitamins.

Required components:

• 200 gr. white cabbage;
• 150 gr. carrots;
• 200 gr. beets;
• 150 gr. apples;
• 10 gr. horseradish roots;
• 80 gr. sour cream;
• 2 gr. salt;
• 20 gr. greenery

Simple beet salad recipe:

1. The apples are washed and peeled, cut and all seeds are removed, and rubbed on a medium-sized grater.
2. The carrots are washed with a brush and peeled using the same grater as the apples.
3. In this case, the beets are not boiled, but the raw ones are washed, peeled and grated on the same grater.
4. The top leaves of the cabbage are removed and the rest is chopped into thin strips. After grinding, pour into a bowl, sprinkle with salt and crush with your hands, let it brew for a little time.
5. The horseradish roots are peeled and also grated on a grater, only on a finer one.
6. Chopped roots are mixed with sour cream, salt is added to this mixture.
7. Pour carrots, beets and apples into a bowl with the cabbage.
8. Pour freshly prepared sour cream dressing over all products and mix.
9. Place the simplest beet salad in a suitable dish and serve immediately.

Tip: In this case, white cabbage can be replaced with purple cabbage. This will make the salad even brighter.

Beets have an incredibly large amount of vitamins and nutrients. They do not volatilize even during prolonged heat treatment. A variety of dishes are prepared from this amazing root vegetable, available at any time of the year, but special attention must be paid to salads with its participation. There are quite complex variations, with a huge number of components, but there are also simple ones, including the very minimum of products. Even simple boiled beets with garlic and mayonnaise attracts attention. After all, the aroma is rich and it looks appetizing.

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

1. 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.
2. 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.
3. Wash, dry and finely chop the green onions and herbs.
4. Place the grated vegetables and apple in a salad bowl, pour in vegetable oil and lemon juice, salt and pepper to your taste. Stir.
5. Sprinkle the fresh beet salad with herbs and serve. It will be a wonderful addition to a hot meat dish.

A gourmet version of a traditional dish

A classic baked beet salad with cheese is a tasty and satisfying dish. For those who love this vegetable and want to use it as often as possible, we can offer a more refined version of the classic dish. The salad can be served as a separate dish or as an addition to meat. You will need the following ingredients:

• Fresh beets – 6 small root vegetables are enough.
• Coarse sea salt.
• Red onion – 1 piece.
• Cherry tomatoes – 8 of them will be enough.
• Green beans.
• Pine nuts.
• Olive oil and balsamic vinegar for dressing.
• Spices.

Before preparing the salad, you need to properly bake the beets. Some housewives wrap each root vegetable in foil and then put them in the oven. But there is another way that allows you to bake vegetables well and prepare an unusual warm salad with baked beets.