Delicious salad with beets and cheese. Beet salad with feta cheese

Beet salad with cheese and garlic is a simple, easy-to-prepare beet salad. Unlike the “Fur Coat” salad or layered salad with sardines and beets, it can be prepared in a matter of minutes. Beetroot salads are often prepared with the addition of garlic and nuts. This combination has become a classic over the years. I would like to present to your attention a recipe for beetroot salad, which will include processed cheese, garlic and peanuts. Peanuts can be replaced with walnuts if desired, and processed cheese with hard cheese.

Ingredients for beet salad:

Beetroot – 1 pc.,
Processed cheese – 1 pc.,
Peanuts or walnuts – 100 gr.,
Garlic – 2-3 cloves,
Mayonnaise – 1 tbsp. spoon,
Salt to taste

Beet salad with cheese and garlic - recipe

Preparing the salad begins with preparing the beets. Boil the beets until tender. After it has cooled, peel it. As for the beet and chicken liver salad, grate the beets using a coarse grater or Korean carrot grater. Of course, the salad will have a more uniform consistency if you grate the beets and cheese on a finer grater. This is optional.

Fry the peanuts until golden brown. Chop it with a knife, but not too finely.

Grate the processed cheese on a coarse grater.

Place the grated cheese on the beets.

Stir.

Then add peanuts.

All that remains is to add the most important ingredient to the salad, thanks to which it will be spicy and aromatic - garlic. Adjust its quantity to your taste. For piquancy, 2-3 cloves are enough; for a spicier salad, take more. Peel the garlic cloves. Pass them through the press. Add to salad.

Season the salad with mayonnaise. Add salt and stir. Vitamin and delicious beet salad with cheese, garlic and nuts is ready.

Before use, you can cool it by leaving it in the refrigerator for 30 minutes. Immediately before serving, the beet salad can be sprinkled with chopped peanuts. Enjoy your meal.

Puff salad with beets, carrots and Trio cheese

This is a version of a layered vegetable salad that is improved with cheese. It turns out to be a very tasty and satisfying dish for a festive and everyday table.

Ingredients:

Beetroot - 4 pcs.
Carrots – 4 pcs.
Hard cheese – 250 g
Walnuts - a handful
Raisins - a handful
Garlic - 4 cloves
Mayonnaise

Preparation:

First you need to prepare the layers that will make up the salad. The first layer of beets is prepared as follows: you need to grate the beets on a fine grater and squeeze out the juice. Grind the walnuts and add to the mixture. Season with mayonnaise.

The second layer is carrot. Grate the carrots, add raisins to them. Add Mayo.

Third layer of eggs. They are rubbed in the same way and chopped garlic is added. Mix the mixture with mayonnaise.

The salad is formed in this order: beet layer - carrot layer - egg layer.

Boiled beets in this salad can be replaced with raw ones, and all other ingredients can be boiled.

A very original presentation of the salad - the beetroot filling is framed by pita bread. You can surprise your guests with this dish.

Ingredients:

Beetroot - 1 piece
Carrots - 1 pc.
Hard cheese – 150 g
Garlic - 2 cloves
Mayonnaise
Greenery

Preparation:

The cooking process is simple. You need to boil the vegetables and grate them. Add grated cheese and crushed garlic. Season with mayonnaise.

Place the filling on a sheet of lavash and roll it up. You can also sprinkle cheese on top and heat in the microwave.

This dish can be classified as specific. This is because goat cheese has a unique taste, which is further emphasized by baked beets. But this salad is very healthy.

Ingredients:

Beetroot - 2 pcs.
Arugula – 50 g
Soft goat cheese – 60 g
Pine nuts - 3 tbsp
Olive oil to taste
Balsamic vinegar to taste

Preparation:

First you need to bake the beets. To do this, it is washed and dried. No need to clean. Wrap each vegetable in foil and pierce with a toothpick. Place it on a baking sheet and send the oven preheated to 200 degrees. The beets will bake for approximately 40 - 50 minutes.

Once it is ready, cool and cut into pieces.

Nuts need to be fried in a dry frying pan. Chop the cheese and arugula. Combine all ingredients and add olive oil and vinegar.

If the cheese is not too salty, then the salad can be salted.

A very unusual salad option. It's rare to see a combination of tomato and beets, but it makes for a delicious spring dish.

Ingredients:

Beetroot – 1 – 2 pcs.
Hard cheese or feta cheese - 150 g
Tomato – 1 – 2 pcs.
Pomegranate - 1/2 cup
Olive oil
Greenery

Preparation:

Cut the boiled beets into slices, cheese and tomatoes into cubes. Mix the ingredients, add salt and oil. Add pomegranate and herbs on top.

The recipe is also not difficult or time-consuming to prepare. Green peas add originality.

Ingredients:

Boiled beets - 2 pcs.
Hard cheese - 100 g
Eggs - 3 pcs
Garlic - 3 cloves
Canned peas - 4 tbsp
Greenery
Mayonnaise

Preparation:

Grate beets, eggs and cheese on a coarse grater. Finely chop the garlic. Combine all ingredients, including peas and herbs. Season with salt and mayonnaise.

This is a more advanced “Herring under a fur coat”. Only without potatoes and served mixed.

Ingredients:

Herring (fillet) – 200 g
Beetroot - 1 piece
Carrots - 1 pc.
Onion - 1 pc.
Cheese - 150 g
Mayonnaise

Preparation:

Cut herring, beets, carrots and cheese into medium cubes. Chop the onion finely. Add mayonnaise and mix.

This variation involves the use of smoked sausage cheese. This culinary move will allow the salad to gain a new taste.

Ingredients:

Beetroot - 2 pcs.
Sausage cheese – 150 – 200 g
Green onions - 1/2 bunch
Garlic – 1 – 2 cloves
Mayonnaise
Sour cream

Preparation:

Grind the beets using a grater. Do the same with cheese. Connect these components. Add chopped garlic and chopped onion to them. Season the salad with mayonnaise and sour cream sauce.

A real assortment: there is chicken, vegetables and an apple. But it turns out to be a unique salad.

Ingredients:

Chicken fillet – 200 g
Beetroot - 2 pcs.
Cheese (brynza) - 150 g
Apple - 1 pc.
Salad, greens
Olive oil

Preparation:

Cut the meat into medium pieces. Cheese, beets and apples can be chopped into cubes or in the same way as meat. Finely chop the greens and tear the salad with your hands. Season with salt and lightly pour olive oil.

Beet salad with cheese and garlic. Photo

Beetroot salad with cheese and prunes is no less tasty. This salad option is also simple, affordable and budget-friendly.

Ingredients:

Beetroot – 2 pcs.,
Hard cheese - 50 gr.,
Walnuts – 60 gr.,
Dill - a small bunch,
Prunes - 50 gr.,
Garlic - a couple of cloves for taste,
Mayonnaise,
A pinch of salt

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?

Tarte Tatin with apples.
Vegan (lenten) pie with apples on shortcrust pastry. Recipe with photos and video Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
Vegan soup!
“Fish” soup without fish. Lenten recipe with photos and videos Today we have a recipe for an unusual vegan soup - fish soup without fish. For me this is just a delicious dish. But many say that it really looks like fish soup.
Creamy pumpkin and apple soup with rice.
Recipe with PHOTO AND VIDEO I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara.
Recipe with photos and videos Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!
Vegetable cutlets made from zucchini with cabbage and chickpea flour. Lenten. Vegan. Gluten free.

The benefits of beets for digestion have been known for a very long time, but even today this vegetable is still in demand on our tables. Its main feature is its rich taste and bright color that attracts attention. Everyone knows that a seductive appearance creates appetite, which is why beets are loved by many. It is used raw, boiled or baked; the latter method is the best, as the vegetable turns out to be very aromatic. In addition, even young leaves are sometimes used in cooking.

The most common dishes in our country with this product are vinaigrette, herring under a fur coat and beet salad with garlic. The latter is the most popular due to its ease of preparation, and, in addition, it has a lot of variations with the addition of various products. We will offer you several options, choose your recipe and enjoy the juicy spicy taste and aroma.

Beetroot salad with cheese and prunes - recipe

As in the previous recipe, you need to boil the beets. Peel it and grate it on a medium or coarse grater. Grate the hard cheese on a fine grater. Wash and finely chop the young dill. Pour hot water over prunes and raisins. After 5 minutes, drain the water. During this time, dried fruits will have time to steam and become more juicy.

Cut the prunes into small cubes. Pass the peeled garlic cloves through a garlic press or finely chop them. Pre-dried walnut kernels should also be chopped. Place all prepared products in a salad bowl. Next, add salt and mayonnaise to them. Stir. Beet salad with prunes and cheese is ready. I also recommend preparing a Korean beet and carrot salad.

Stewed beet tops

I chop one large onion into thin half rings.
I pass two cloves of garlic through a press.
Heat a little vegetable oil in a frying pan and sauté the onion until golden brown. Then I add garlic to it.
I wash the beet tops (30 grams), but do not scald them, as in the previous recipe. I just chop it not very finely and add it to the onions and garlic.
Immediately add some water to the pan. Don't forget about salt and seasonings.
Then I simmer it all under the lid until done.
Meanwhile, I fry a handful of walnut kernels in a dry frying pan. There's a lot of sense in them.

I put the tops on a plate, sprinkle with lemon juice and sprinkle with nuts.

Recipe three: Beetroot salad with egg, garlic, pomegranate and cheese

An excellent combination of ingredients for a spicy and juicy taste. This treat is very simple to prepare, and thanks to the addition of pomegranate, it is also very impressive, so it is perfect as a holiday snack. If you wish, you can change the recipe by adding whatever you prefer to combine with beets. These could be apples, walnuts or prunes.

We will need

Beetroot – 0.5 kg;
Eggs – 3 pcs.;
Garlic – 3 cloves;
Pomegranate seeds - half a glass;
Sour cream – 8 tbsp;
Salt.

Preparation

We thoroughly wash the beets from the soil, cut off the antennae and tails. Let's boil it or bake it. Then we cool it, peel it, grate it finely, but not into a puree;
Peel the garlic, rinse it, chop it into smaller pieces or into a pulp. Let's add it to the beets. Add half the sour cream and a little salt there and mix well. We should end up with a thick mass that can hold its shape when placed on a plate. Now let all this infuse thoroughly, and we will move on to other products;
Boil the eggs, cool, and peel. Three coarsely grated or chopped with a knife;
Wash the sweet pomegranate and dry it. Many cooks don't like to bother with removing the grains, but it can be done very quickly. We cut off the top of the fruit so as to touch the top grains and even damage them. Then our eyes will see white veins running along the entire fruit. We make cuts along them to the very bottom, then turn the pomegranate over a plate. We take a spoon and start tapping it on the peel. After such manipulations, the grains will easily fall out without being damaged;
Now let's collect our treat. We take a round form for portioned salads, place part of the beets in its base, and then sprinkle with a pinch of pomegranate. Next, lay out the grated eggs and coat with sour cream. Then another layer of beets. We generously decorate it with pomegranate. Remove the form before serving. This simple recipe allows you to create a very impressive and tasty salad, help yourself!

Tip: If you decide to use fresh beets when making a salad, choose soft varieties with a delicate texture.

Beetroot salad with garlic and mayonnaise will certainly be appreciated by lovers of everything spicy and spicy. Today we will tell you some simple options on how to make a delicious and healthy beet salad with garlic.

Simple beet salad with garlic and mayonnaise

Ingredients:

beets – 3 pcs.;
mayonnaise – 20 ml;
garlic – 5 cloves.

Preparation

We wash the beets with a brush, fill them with filtered water and boil them until soft over medium heat, for several hours. Then carefully cut off the skin and chop the vegetable into thin strips. Peel the garlic, chop finely and combine with beets. Season the vegetables with mayonnaise, mix and put the dish in the refrigerator, and then serve the original salad of boiled beets with garlic to the table.

Beet salad with carrots and garlic

Ingredients:

beets – 1 pc.;
– 150 g;
garlic - to taste;
spices.

Preparation

We wash the beets with a brush and boil them, adding salt to the water to taste. Then cool the root vegetable, peel it and chop it finely on a grater. Next, add Korean carrots and mix. We peel the garlic, rinse it and squeeze it through a special press. Season the salad with mayonnaise, season with spices if necessary and mix well.

Beet salad with cheese and garlic

Ingredients:

beets – 600 g;
spices;
mayonnaise – 50 ml;
hard cheese – 150 g;
garlic - to taste.

Preparation

We wash the beets with a brush, fill them with filtered water and boil them until soft over medium heat, then peel them and finely chop them on a coarse grater. We process the garlic and squeeze it through a press. We also grind the cheese using a grater and mix all the ingredients in a salad bowl. Season the dish with mayonnaise to taste, mix and serve the beetroot salad with cheese and garlic to the table.

Beet salad with nuts and garlic

Ingredients:

beets – 3 pcs.;
garlic – 3 cloves;
walnuts – 50 g;
spices;
mayonnaise.

Preparation

Wash the beets thoroughly with a brush, put them in a saucepan, fill them with filtered water and boil them. After boiling, add some salt and cook the vegetable for an hour until soft. Then drain the broth, cool the beets and peel them. Pour the peeled walnuts onto the countertop, sort them out and grind them with a blender. Peel the garlic, rinse and squeeze through a press. After this, chop the beets on a coarse grater, put them in a salad bowl, throw in nuts, garlic, spices and season with mayonnaise. Mix everything with a spoon and taste the salad. Next, cover the top of the dish with cling film and put it in the refrigerator for several hours, and then serve the dish to the table.

Beet salad with prunes and garlic

Ingredients:

beets – 1 kg;
prunes – 300 g;
walnuts – 200 g;
garlic – 2 cloves;
mayonnaise.

Preparation

Wash the beets with a brush and boil until soft for an hour. Finely chop the nuts and chop the prunes into thin strips. We clean the cooled beets, chop them on a coarse grater, and squeeze the garlic cloves through a press. Add prunes, walnuts, mix and season the salad with mayonnaise.

Beet salad with garlic and mayonnaise

Ingredients:

Preparation

We freeze the processed cheese, and then remove it from the packaging and grate it. Boil the beets until soft, remove the skin, chop into thin strips and add processed cheese. Peel the garlic and squeeze through a press. Season the salad with mayonnaise to taste and mix.

Perhaps, salads are prepared more often in winter than in summer. And all because there is an urgent need for them: the body needs vitamins and as much as possible. And although fresh vegetables are very expensive in the cold season and taste plastic, there are a lot of fairly budget-friendly options for preparing various dishes.

Today we invite you to try surprisingly simple but delicious salads with beets. It is often called the queen of root vegetables, it contains a record amount of useful elements and it looks very festive. And the combination of garlic and mayonnaise has been familiar to domestic cooking for a long time and has been used everywhere. So, it's time to support your immunity!

Beet salad with garlic and mayonnaise

Cooking time

calorie content per 100 grams

The most classic salad you could ever come up with. Just three ingredients, and what a taste! It's worth a try.

How to cook:

Peel the beets and grate them traditionally using a grater;
Press the garlic directly into the garlic;
Add mayonnaise, some spices, mix and the salad is ready.

Tip: if you want the salad to be soft, you can pre-bake the beets in the oven, wrapping them in foil to help them cook faster.

Not only the taste of the salad, but also the content of micro- and macroelements in it depends on the quality of beets. Unscrupulous sellers can deceive buyers by selling fodder varieties of plants. There is nothing dangerous in them, but the content of benefits is reduced.

In addition, the fruits of these varieties are very hard, difficult to grate, and take a long time to cook. The fibers are very tough. The fruits are intended for livestock feed and are cheaper. For culinary needs, preference should be given to table varieties. It's quite easy to distinguish them.

For forage fruits, size matters: they are large, sometimes even huge. And table varieties are small or medium in size. When cut, fodder beets have clearly visible white circles; table beets have dark burgundy circles; they are juicier and softer. It requires no effort when grated, cooks faster and is easy to peel.

Of course, there should be no damage to the beets. It should be stored in boxes and loosely; air access is required. Rotting processes or mold indicate an old fruit, its improper storage or processing; in this case, you should refuse the purchase. There should be no stains, hard nodules, dents or cuts on the peel.

For today's salad, it is better to buy beets without tops, since the greens draw all the juice from the tuber. However, for other dishes, the tops can become one of the ingredients: you just need to chop them, like ordinary greens. There are no less benefits in it than in the spine itself. Nowadays you can even find Swiss chard in the markets, although it is not yet popular.

And when you choose the right, fresh beets, you have a delicious salad practically in your pocket. There is very little left, but you will have to try, because for a truly tasty salad you need high-quality ingredients and we are not talking about beets now. Do you know how to make homemade mayonnaise? If not, write it down quickly. You will never regret trying it now, and not in a few years, for example.

For homemade sauce you will need vegetable oil (absolutely any), chicken eggs (or just yolks), any mustard, lemon/lime juice or vinegar, sugar and a little salt. All ingredients must be mixed in a blender bowl, except for the first one. Blend it all into a homogeneous mass using an immersion blender. And when the consistency is even, you can start adding oil. Pour it in slowly, constantly whisking the sauce. You should add enough so that you are completely satisfied with the thickness. The more oil, the thicker the sauce and vice versa. Once prepared, store for up to seven days in an airtight container in the refrigerator.