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Beet salads: Six of the most enchanting recipes. Salads for the winter Simple and tasty salad "French"

1) Salad "Royal"

Ingredients:

● 250 g boiled pork
● 2-3 potatoes
● 1 bulb
● a handful of shelled nuts
● 100 g prunes
● 1 boiled beetroot
● 1 boiled carrot
● 2 boiled eggs
● 150 g hard cheese
● mayonnaise

Cooking:

Pour boiling water over the prunes and let it stand for 20 minutes. Drain the water and cut the prunes. Peel the boiled potatoes and cut into cubes. Also cut the meat into cubes. Finely chop the onion, grate the carrots and beets on a coarse grater. Cut the eggs into strips. Grind the nuts in a blender, grate the cheese on a fine grater.

Arrange all prepared salad ingredients on a serving platter.
● potatoes, mayonnaise;
● onion, meat, mayonnaise;
● carrots, mayonnaise;
● prunes, nuts, mayonnaise;
● beets, mayonnaise;
eggs mayonnaise;
● cheese
Let the salad rest in the refrigerator for at least 2 hours before serving.

2) Salad "Royal"

Ingredients:

● 1 kg fresh frozen squid
● 200 g hard cheese
● 200 g red caviar
● 5 eggs
● 4 potato tubers
● 300 g mayonnaise

Cooking:

Boil the squid until tender (2-3 minutes), peel and cut into strips. Peel the boiled potatoes and grate on a coarse grater. Boil hard-boiled eggs, grate on the middle track. Grate the cheese on a coarse grater. Spread the salad in layers in the following sequence: squid, mayonnaise, caviar, potatoes, mayonnaise, caviar, cheese, mayonnaise, caviar, squid. Cover the salad with grated egg and garnish with caviar. Leave the finished salad in the refrigerator for half an hour, after which you can serve it to the table.

3) Salad "Curly"

Ingredients:

● 1 raw carrot
● 1 large sweet and sour apple
● 200 g crab sticks
● 4 boiled eggs
● 1 can of canned corn
● mayonnaise

Cooking:

Peel the carrot and apple. Grate them individually on a fine grater. Cool boiled hard-boiled eggs and also grate on a fine grater. Grate crab sticks on a coarse grater or chop with a knife.
On the dish on which you will serve the salad, make a mesh of mayonnaise, put a layer of carrots on top. Lubricate with mayonnaise and lay out a layer of grated eggs. Repeat the mayonnaise mesh, put the apple, mayonnaise again, crab sticks, mayonnaise and corn.

Corn will be a decoration for the salad, so you do not need to cover it with mayonnaise on top. Leave the salad for a couple of hours in the refrigerator to infuse it, and you can serve it to the table. As you can see, the salad is prepared without salt, which does not affect its bright and original taste. You can add some salt to the salad if you like.

4) Salad "Isabella" with carrots in Korean

Ingredients:

● 2 smoked legs
● 5 eggs
● 500 g mushrooms
● 2 onions
● 3 pickles
● Korean carrot

Cooking:

Boil the eggs, peel and finely chop. Grind mushrooms with onions and fry separately in vegetable oil.
Lay out all prepared salad ingredients in layers. Lubricate each layer with mayonnaise.
1 layer: chopped leg.
2 layer: mushrooms.
3rd layer: bow.
4th layer: eggs.
5 layer: diced pickles.
6th layer: Korean carrots.
You can decorate the salad with a radish flower and herbs.

5) Salad "Mongolian Hill"

Ingredients:

● 4 boiled beets
● 2 boiled carrots
● 1 handful of prunes
● 150 g hard cheese
● 400 g chicken meat
● 3 garlic cloves
● 2/3 tbsp. walnuts
● bunch of fresh dill
● mayonnaise

Cooking:

Grate beets on a medium grater, mix with garlic passed through a press. Salt and season with mayonnaise. Grate carrots, mix with grated cheese. Grind the fried chicken and mix with chopped walnuts. Add a couple of tablespoons of mayonnaise and mix well.
Slice prunes. Lay the salad in layers: half the beets, chicken, a little mayonnaise, carrots with cheese, mayonnaise, prunes, mayonnaise. Lay the remaining beets on top. Garnish the salad with chopped dill, mayonnaise and walnuts.

6) Salad "Pineapple Bouquet"

Ingredients:

● 500 g chicken breast
● 3-4 bulbs
● 4-5 eggs
● 400 g marinated champignons
● 2 potatoes
● 200 g cheese
● 1 can of canned pineapple
● mayonnaise

Cooking:

Boil the meat with the addition of bay leaf, garlic, allspice and black pepper. Judge, cut into cubes. Cut the onion into half rings, pour boiling water over it and leave for 10-15 minutes. Rinse the onion and marinate it in cold water with vinegar, salt and sugar. Cheese grate on a coarse grater. Boil the eggs, cool, peel and grate on a coarse grater. Lay out all the salad ingredients in layers in the following sequence: onion, mayonnaise, meat, potatoes, mushrooms, eggs, mayonnaise, cheese, mayonnaise. Garnish the salad with pineapple slices and pomegranate seeds.

The best recipes in the women's arsenal are, as a rule, salads. Tomatoes, cucumbers and cabbage have long become boring to everyone. And sometimes it seems that everything that can be prepared from them has long been tried. But beetroot is a completely different matter.

In the cold season, you often have to puzzle over what to put in a vegetable salad for dinner. Greenhouse cucumbers, tomatoes and bell peppers are as watery as they are expensive in winter. Often, these vegetables make a long way to our shelves, and producers are forced to treat them with chemicals for better preservation.

That is why you should pay attention to beets grown in their native area. Today we decided to make for you a selection of beautiful beetroot salads. Each of them proves that this healthy vegetable can become the first violin even on the festive table.

TOP 5 BEET SALADS

Beetroot in Korean

Products:

500 g red sweet beets

3 garlic cloves

0.5 teaspoon red pepper

1 teaspoon ground coriander

100 ml vegetable oil

70 ml vinegar

Salt to taste

Cooking:

Beets must be thoroughly washed, peeled and grated with a thin straw. Transfer the beets to a deep bowl. Peel the garlic and finely chop. Add it to the beets, pour vinegar, salt. Mix everything thoroughly. Put a bowl of beets in a water bath. For 20-30 minutes, it should languish in a water bath. After that, remove the beets from the heat, add pepper, coriander, monosodium glutamate flavor enhancer. Heat the vegetable oil very strongly, but do not boil it and pour it over the beets. Mix everything, put under oppression for a day. After 24 hours, beets in Korean are ready to eat.

Beet salad with feta

It's hard to imagine, but boiled beets can become the main ingredient for a salad from Mediterranean cuisine. Add some olive oil, spices, herbs and cheese - a spicy beetroot salad is ready!


Classic Beetroot Salad Recipe

Beetroot salad with prunes and garlic is considered traditional. The classic version of a cold salad made from affordable, inexpensive products that can be found all year round in every home is very popular.

The traditional combination of a boiled burgundy vegetable with spicy garlic caused a well-deserved love with the addition of dried plums, called prunes.

It is with such an uncomplicated combination of simple products that the salad acquires a very pleasant, original taste, it never gets boring, and it looks equally good both at an ordinary family dinner and on a festive table.

1. White cabbage salad with chicken and egg pancakes

Compound:
Eggs - 2 pcs
Milk - 2 tbsp.
Chicken breast - 1 piece (~ 200 gr)
White cabbage - 300 gr
Dill - 2-3 sprigs
mayonnaise, salt

Cooking:
Boil the chicken breast so that it remains soft, you can use this recipe.

Mix eggs with milk, and fry thin pancakes in a frying pan lightly greased with vegetable oil. Depending on the size of the pan, you should get 2-4 pancakes.

Chop the cabbage finely enough and mash well so that it starts to give juice.

Cut the cooled chicken breast into fairly large fibers.

Cut egg pancakes into strips about a centimeter wide.

Chop the dill well.
Combine all the ingredients, leaving some greens and egg pancakes for decoration.

Add the desired amount of mayonnaise to the salad and mix.
Before serving, arrange the salad on portioned plates, decorating with dill and strips of pancakes.

2.Sea salad with shrimp, squid, caviar and crab sticks

Compound:
Shrimps - 500 gr
Squids - 2 pcs
Crab sticks or crab meat - 200 gr
Eggs - 4 pcs
Red caviar - 50 gr
Mayonnaise

Cooking:
Seafood for salad preparation must first be prepared.

Throw the shrimp into boiling water, wait for them to rise and pull them out, then cool and peel them from the shell. Defrost squids, dip them in boiling water for 30 seconds, then peel off the curdled skin and remove the insides. Boil eggs until cooked.

Cut the peeled squid into small strips.

Crab sticks cut into small cubes.

Do the same with boiled eggs.

Combine all chopped products with peeled shrimp, season with the right amount of mayonnaise and mix well.

When serving, arrange the sea salad with squid and shrimp on portioned plates and decorate them on top with a small amount of red caviar.

3. Layered salad with champignons, smoked chicken and Korean carrots

Compound:
2 boiled chicken eggs
1 head of onion
100 gr. fresh champignons
1 smoked chicken breast
Korean carrot
mayonnaise
Korean carrot
2 large fresh carrots
2 garlic cloves
a pinch of ground coriander
a pinch of red pepper
a pinch of black pepper
salt to taste
a pinch of sugar
vinegar 9%
vegetable oil

Cooking:
For salad, you need to prepare Korean carrots in advance and let it brew for 5-6 hours.
Grate carrots on a special grater for Korean carrots. Add sugar and salt to the carrots and knead well with your hands so that the carrots release the juice and become soft.

Peel the garlic, grate on a fine grater and add to the carrots.

Heat vegetable oil in a frying pan, add spices to it and hold on fire for 5 seconds. Pour the hot oil over the carrots and mix well.

Add vinegar to taste to carrots, mix and leave for 5-6 hours in the refrigerator.
To prepare the salad, soak in a solution of vinegar and water (25 ml of vinegar and 50 ml of water) onions, previously peeled and cut into quarter rings.

For salad, it is better to take a deep cup with a flat bottom.
At the bottom of the cup put thin circles of boiled eggs

Lubricate the mushrooms with a good layer of mayonnaise so that it completely covers the mushrooms.
Put Korean carrots on top.

Again, make a mesh of mayonnaise.
Lay the last layer of smoked chicken, cut into small cubes.

Put the salad in the refrigerator for 6-8 hours.
Before serving, gently turn the cup of salad onto a beautiful dish, so the eggs laid out at the very beginning will be the top layer of the salad.

4. Potato salad with smoked pink salmon and pickled onions

Compound:
Potatoes - 2-3 pieces
Smoked pink salmon - 100 gr
Green onions - 3-4 pcs
Eggs - 3 pcs
Carrot - 1 pc.
Mayonnaise

Cooking:
To prepare the salad, you must first boil the potatoes and carrots until tender. You need to cook them without cleaning them in salted water for 20-25 minutes, depending on the size.
Hard boil the eggs separately.
Cool and clean all boiled ingredients. Smoked pink salmon is also cleaned of skin and bones.
Then rub the potatoes and carrots on a coarse grater, and cut the eggs, fish and green onions into small cubes.

This salad looks most impressive if you collect it in reverse order in a shallow dish, and then turn it over onto a plate.

To do this, you can take an enameled liter mug, ladle or saucepan.
To make it easier to remove the salad, the bottom and sides of the dish must be lined with cling film.
At the bottom you need to put grated carrots, then chopped eggs, mixed with a sufficient amount of mayonnaise. Then green onions, smoked pink salmon. Lubricate the fish with mayonnaise and lay the last layer of potatoes. Cover the dishes with cling film, press all layers well and leave the salad in the refrigerator for soaking for 6-8 hours.

When the salad is soaked, remove it to a plate, removing the film.
Lightly grease the carrot layer that has become the top layer with mayonnaise and garnish with green onions.
If you are going to collect the salad in the classical way, without turning over, then the order of layers described above must be changed.

5. Salad with canned fish and cheese

Compound:
Potatoes - 2 pcs
Canned mackerel - 1 can
Onion - 1 pc.
Eggs - 3 pcs
Hard cheese - 100 gr
Vinegar - 1 tbsp.
Mayonnaise

Cooking:
Before preparing the salad, you must first boil the potatoes in their skins and eggs until tender and cool well.
Cut the onion into thin quarter rings, add vinegar and cold water so that it completely covers the onion. Leave it to marinate for 30 minutes.
Peel potatoes and grate on a coarse grater. Place it in the bottom of a deep salad bowl.

Lubricate the potatoes with a thin layer of mayonnaise.
Mash the canned mackerel together with the liquid until smooth and spread in an even layer on top of the potatoes.
Drain the liquid from the pickled onion and place on the fish.

Again make a thin layer of mayonnaise, then pour boiled eggs cut into small cubes and again a layer of mayonnaise.
Garnish the salad with grated hard cheese on top.

Leave the salad in the refrigerator for at least an hour before serving.

6. Salad with cod liver and pickles

Compound:
Cod liver - 1 can
Potatoes - 1-2 pieces
Pickled cucumbers - 1-2 pieces
Hard cheese - 100 gr
Green onions - 2-3 pieces
Mayonnaise

Cooking:
Before preparing the salad, you should first boil the potatoes in their skins for 20 minutes. Then it needs to be cooled and cleaned.
The bottom layer of the salad should be cheese grated on a coarse grater, it will make the base of the salad strong.

Drain the oil completely from the cod liver, mash the liver a little with a fork and lay it on top of the cheese.

Finely chop the green onion and lay on the cod liver.

Grate the cooled potatoes on a coarse grater and put on top of the green onions. Lubricate the potato layer generously with mayonnaise and smooth it well.

Cucumbers cut into thin circles, carefully lay the cucumber on the mayonnaise. You can form any desired pattern from cucumber circles.

  • 3 kg eggplant,
  • 3 green sweet peppers
  • 4 red sweet peppers,
  • 1 yellow sweet pepper
  • 2 tomatoes
  • 4 heads of garlic,
  • 1 small hot pepper
  • ½ liter of vegetable oil,
  • 1 cup 6% vinegar, 1 tbsp. a spoonful of salt (not with a slide),
  • 2 tbsp. spoons of sugar.

Mix vegetable oil with vinegar, sugar and salt and beat. Pour into a frying pan and fry the eggplant sliced ​​\u200b\u200bin circles in this mixture until golden brown. Transfer them to an enameled pan, and in the same pan fry thinly sliced ​​sweet peppers - red, yellow, green. Finely chop hot pepper. Crush or otherwise mince the garlic. In sterile jars, lay layers of cooled eggplants, garlic, sweet peppers, fresh tomatoes, sliced, a little bitter pepper. Pour in the oil mixture from the skillet. Close the lids (but do not roll up) and sterilize at 100 degrees for 30 minutes. Roll up and chill.

Cabbage and Pepper Salad

  • 1 kg white cabbage,
  • 1 kg red sweet pepper,
  • 500 g green sweet pepper,
  • 1.5 kg of tomatoes,
  • 800 g carrots
  • 800 g onions,
  • 200 g beets,
  • 8 cloves of garlic
  • 50 g green dill,
  • 50 g parsley,
  • 50 g green celery,
  • 200 g vegetable oil,
  • salt, pepper to taste.

Chop cabbage, grate carrots and beets, cut pepper and onion into rings, chop greens and garlic. Mix everything, salt, pepper, add vegetable oil, arrange in jars and sterilize for 1 hour at a temperature of 80-90 °. Roll up. Store at room temperature for a year.

Snack "Son-in-law, don't peek"

  • 2 kg zucchini,
  • 6 sweet red peppers
  • 1 hot pepper
  • 2 heads of garlic
  • 500 g tomatoes,
  • 2 cups vegetable oil,
  • 1 small piece of horseradish
  • ½ cup 9% vinegar
  • ½ cup sugar
  • salt to taste.

Rinse the zucchini, peel and remove the core, if the seeds are hard, cut into thin semicircles. Pepper, garlic, horseradish, tomatoes scroll in a meat grinder. Add oil, salt, sugar, vinegar. Mix everything thoroughly. Put on the fire, let it boil and cook for another half an hour. After that, decompose into sterile jars and roll up.

Red pepper and green tomato salad

  • 4 kg sweet bell pepper,
  • 4 kg green tomatoes,
  • 2 kg onions,
  • 400 g celery or lovage greens,
  • ½ cup sugar
  • ½ cup salt
  • 1 teaspoon ground black pepper.

Wash the pepper, remove the core, blanch for 2 minutes in boiling water, cool in cold water. Cut into straws. Rinse the tomatoes and cut into thin circles, onion - into thin rings. Finely chop the celery. Mix everything, salt, add sugar, pepper, vinegar. Place in sterile jars, tamp. Sterilize at a temperature of 90-100 ° liter jars for 30 minutes.

Snack "Blue with vegetables"

  • 2 kg eggplant,
  • 1 kg onion,
  • 1 kg carrots
  • 1 kg sweet pepper
  • 1 kg of tomatoes,
  • ½ cup vegetable oil
  • salt, pepper to taste.

Finely chop the pepper, grate the carrots on a coarse grater, cut the onion into half rings and fry all this together in vegetable oil. Pass the tomatoes through a meat grinder. Finely chop the eggplant. Both add to the fried vegetables, salt and pepper. Stew for 30 minutes and put in sterile jars, preheated in the oven. Roll up.

Salad "Zimushka"

  • 700 g carrots
  • 700 g onions,
  • 1.5 kg of tomatoes,
  • 700 g fresh cucumbers,
  • 700 g fresh cabbage,
  • 500 g sweet pepper,
  • 1 st. a spoonful of vinegar essence,
  • 3 cups vegetable oil
  • ½ cup sugar
  • ¼ cup salt
  • 2 bay leaves,
  • pepper to taste.

Boil vegetable oil. Grate carrots on a coarse grater and put in oil, boil for 5 minutes. Shred the cabbage and add to it. Boil for 5 more minutes. Cut the onion into rings and boil again for 5 minutes. Add sugar, sliced ​​cucumbers, sweet peppers cut into rings, vinegar, salt, finely chopped tomatoes, 2 bay leaves, ground pepper. Mix everything and simmer for 40-50 minutes. To preserve, decompose hot into sterile jars, roll up, turn upside down and leave to cool completely.

Zucchini in the filling

  • 1 liter of water
  • 2 tbsp. spoons of salt
  • 2 tbsp. spoons of sugar
  • ½ cup 9% vinegar
  • 1 kg zucchini,
  • 30 g dill greens
  • 30 g parsley,
  • 30 g green celery,
  • 10 blackcurrant leaves,
  • 4 garlic cloves,
  • 1 small pod of hot pepper.

Wash zucchini, cut into pieces. Chop all greens, currant leaves, pepper, garlic. Put half of this in the bottom of the jar. Fill the middle with zucchini, put the remaining greens on top. Prepare a filling of water, vinegar, salt and sugar, bring it to a boil and pour it into jars while boiling. Sterilize liter jars in boiling water for 15 minutes.

Salad with cauliflower

  • 1.5 kg cauliflower,
  • 1 kg red ripe tomatoes,
  • 100 g parsley,
  • 100 g green dill,
  • 200 g carrots
  • 1 sweet red pepper
  • 100 g garlic
  • 100 g sugar
  • 50 g salt
  • 1 glass of vegetable oil,
  • ½ cup 9% vinegar.

Divide the cabbage into inflorescences, rinse and boil for 5 minutes in slightly salted boiling water. Cool down. Grate carrots. Turn the tomatoes in a meat grinder. Finely chop parsley and dill. Pepper cut into thin strips. Mix all vegetables, add vinegar, salt, sugar, vegetable oil. Bring the mixture to a boil. Add boiled cabbage and cook over low heat for 15 minutes. When hot, put the salad in jars and immediately roll up. May not be sterilized.

Natalia Antonova