Boiled beet salad: recipe. Beetroot salad with prunes: step-by-step recipe with photos

How long does it take to cook beets?

Beets are cooked from 20 minutes to 3 hours depending on the method, size and age.

What's here:

Cook for 2-3 hours

If you place it in a saucepan of cold water and just place it on the stove, the cooking time will be 2-3 hours (depending on size). Cook beets quickly

It won’t work, but, according to nutritionists, some vitamins will be preserved.

Cook in 1 hour

If in boiling water, then an hour. But the process can be accelerated.

A professional approach to cooking beets

Professional chefs cook beets like this: after they have boiled for about 30 minutes, drain the water and place under running cold water (the colder the better) for about 15 minutes. The temperature difference brings the beets to readiness. So, the whole process takes 40-50 minutes.

Cook beets in 15-25 minutes!

If you want to cook the beets even faster, put them on high heat without turning down or covering the pan with a lid. (True, in this case there will be nothing left of vitamin C). But then there must be a lot of water, it must cover the root vegetables 8 centimeters above, otherwise it will boil away before the vegetables are cooked. After 15 minutes - under ice water for 5-10 minutes. That's it, the beets are ready.

Boil 40 minutes +

“Long-lasting” method: high heat (if thrown into cold water) until boiling - medium heat (40 minutes) - low heat (until done). At the same time, pour water 5 centimeters above the level of the beets.

Always finish the process with cold water. Then the beets, in addition to being “ready”, are easy to clean.

Not fast, but tasty - in the microwave

Not the fastest, but very tasty way to cook beets - do not boil them, but bake them in the microwave or oven at 200 degrees, placing them in a baking bag. This will take 25-30 minutes; if the temperature is not so high or the beets are large and old, then it will take longer.

• Important! Vitamin C is destroyed at 190 degrees C.

By the way, baked beets are sweeter than boiled beets. And it is recommended to use it in recipes for salads and vinaigrettes.

More about the nuances of quick cooking of beets:

Choose small, flattened, thin-skinned Bordeaux varieties; they are tastier, prettier and cook faster.

Pour a spoonful of vegetable oil into boiling water along with the beets (I found a recommendation on the Internet, I haven’t tried it myself).

A barbaric method: peel the beets, cut them into pieces, in a word, do as you would with potatoes. Cook it in a pressure cooker for 20 minutes, after cutting it into strips.

10 secrets on how to cook beets correctly, and more

1. Clean not clean.

Wash thoroughly, using a brush. We don’t remove the peel, we cook it with it. We do not cut off the tail. If you break the integrity of the beets, juice will leak out of them and they will turn out watery and whitish. Beets are peeled if they are intended for stewing.

2. Salt, don’t salt.

We do not salt the beets at the beginning of cooking, since the salt will evaporate anyway, and there is no point. In addition, salt will make the vegetable hard, which means it will increase the already long cooking time. Salt the beetroot dish directly. But not all housewives will agree with this. Some people believe that it is necessary to add salt at the beginning of cooking, otherwise it will turn out tasteless.

4. How to neutralize the smell.

Not everyone loves the smell of beets. To neutralize it, throw a crust of bread into the pan.

5. How to check readiness.

Check the readiness of the beets with a fork: they should enter the vegetable softly and easily.

6. If you have peeled fresh beets,

it should not be exposed to air so as not to destroy vitamin C.

7. If the beets are dry.

If your beetroot has dried out, do not rush to throw it away: scald it with boiling water, fill it with water at room temperature and let it swell. Then put it on the fire without changing the water.

8. How not to “color” vegetables in vinaigrette. WITH

Are you planning to make a vinaigrette? Cut the boiled or baked beets into pieces and immediately sprinkle with vegetable oil, then other vegetables (potatoes, for example) will not be colored.

9. About the benefits of beetroot broth.

Do not throw out the beet broth that remains after cooking the beets! It’s better to add equal amounts of lemon juice, cinnamon and ginger to it (adjust how much yourself, depending on the amount of broth). The result is a tasty and medicinal refreshing drink, no worse than one, the preparation of which is more troublesome. With diuretic, laxative, antihypertensive and action.

10. About beet tops.

Be sure to learn how to prepare dishes from beet tops, pkhali, for example, add it to borscht and beetroot soup, because beets are healthy, and beet tops are even healthier - they contain a powerful dose of vitamins. Only young tops will be used for food; old ones are not suitable.

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.

Subtleties of preparing and beautifully serving beet salad

1. 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.
2. You can use sour cream, butter or mayonnaise as a salad.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

1. 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.
2. Peel the boiled beets and nitrite them on a coarse grater. Pass the garlic through a press or chop finely.
3. 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

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

Preparing a dietary salad with beets for gastritis

For those who have chronic gastrointestinal diseases, nutrition must be monitored very carefully. To avoid stomach discomfort after dinner or lunch, include as many vegetables as possible in your usual diet, diluting them with fruits and dried fruits. You can make light snacks in a hurry, it’s tasty and very quick in time.

Compound:

• large beets;
• a handful of pitted prunes;
• 15 g walnuts;
• tsp vegetable oil.

How to cook:

Soak the prunes in hot water in advance to soften them. If you bought high-quality fresh dried fruits, then it is not necessary to soak them; they can be immediately used in cooking.

Peel and chop the boiled beets into thin strips and place in a cup. Cut the prunes into cubes and add to the vegetable. Grind the walnuts with a masher and sprinkle them over the contents of the salad bowl. Pour tsp on top of everything. vegetable oil. It’s best to try the salad a little later, so put it in the refrigerator for half an hour to let the dish steep. Bon appetit!

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

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

"Freshness"

Many people have a prejudice against raw beets, and this is completely in vain.
In combination with other products, its taste softens and the dish takes on a different sound. Salad with fresh beets is an excellent breakfast or dinner for fans of a healthy diet and those trying to lose weight. Finely chop 4 raw beets, 3 firm pears and 2 carrots, or use a grater to prepare Korean carrots. Squeeze the juice from the lemon - you should get a little more than 3 tbsp. l., and then sprinkle it on the salad. This harmonizes the tastes of different products and preserves their color.

https://www.youtube.com/watch?v=ytabout

Salt and pepper the ingredients to taste, pour 1 tbsp. l. olive oil. Garnish the salad with pomegranate and a sprig of fragrant mint.

Raw beets contain more vitamin C than an apple; in addition, they are the record holder for potassium content and are recommended for heart patients. This miracle vegetable is also rich in amino acids and folic acid, so for the sake of the health of the family, such salads must be prepared.

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

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

What are your favorite beet salads?

Boiled beet salads are an integral dish on both the festive and everyday tables. A variety of recipes are easy and simple to prepare, the salads are tasty, bright, nutritious and healthy.

• 0.2 kg boiled beets;
• 0.2 kg of oranges;
• red sweet onion – 1 pc.;
• spinach or arugula;
• 1 tbsp. l. wine vinegar;
• 1 tsp. mustard;
• 2 tbsp. l. olive oil;
• 1 tsp. liquid honey;
• freshly squeezed orange juice;
• a mixture of peppers and extra salt.

Boil the beets in the usual way, and then cool them.

Peel the root vegetables and cut into thin slices.

We peel the oranges and also cut them into equal circles. Don't forget to remove the seeds.

To prepare the gravy, take a deep bowl and put mustard in it. Add liquid honey, olive oil, freshly squeezed orange juice to taste and table wine vinegar to the bowl. Mix everything well.

Take a flat plate and lay out chopped beets and orange slices in layers. To taste, sprinkle chopped spinach leaves, arugula and onion rings on top of the salad.

Pour the prepared spicy sauce over the salad, add a little salt and a mixture of peppers.

Salad for depression

If you want a little exotic, try the beetroot and passion fruit salad. It will surprise you very much and you will certainly like it! For the salad, you will need baked beets, the taste of which is brighter, sweeter and richer than boiled ones. It is not so watery, so it is easier to prepare salads from it.

So, rinse and dry two beets well, wrap them in foil and bake for 2.5 hours in the oven at 80°C.

We suggest you read How to get rid of a saggy belly

While the roasted beets are cooling, cut 12 passion fruits in half and scoop out the pulp. Mix it with half a glass of cold-pressed olive oil, 2 tablespoons of low-fat yogurt and blend in a blender until the consistency of puree. Cover the dish with leaves from 2 bunches of lettuce, cut the beets into thin slices and place on top. Pour passion fruit sauce over the appetizer and sprinkle with 50 g chopped walnuts. Believe me, it's unusual and delicious.

This original salad improves intestinal motility, normalizes blood pressure and helps the body overcome depression. When you see such a delicious snack in front of you, sadness and sadness go away on their own!

And here is another vitamin bomb made from raw beets, the glycemic index of which is 2 times lower than that of boiled beets. This means that such a dish will fit perfectly into a diet with limited carbohydrates. The fat-burning properties of raw beets are due to the fact that it perfectly cleanses the intestines and saturates perfectly - at least after beet salads you feel full and satisfied for a long time.

Prepare a beet salad with feta cheese and orange, and you will understand how wonderful life is. To do this, soak 2 tbsp in cold water for half an hour. l. sunflower seeds and grate 1 beet weighing about 100 g on a coarse grater. Peel one small orange and cut into small slices. And don’t forget about lightly salted sheep cheese, which you can take by eye, the main thing is to cut it into small cubes.

Mix all the ingredients and separately prepare a quick sauce from 2 tbsp. l. olive oil and the same amount of soy sauce. Pour the sauce over the salad and add the arugula.

By the way, the principle of interchangeability works in this dish. You can replace sheep cheese with any other cheese, take nuts instead of seeds, and you don’t have to add orange at all if you don’t like its taste. Any greens and Chinese cabbage will work here - try and experiment!

And finally, a little surprise - beet salad with mango. This exotic union, which turned out to be very successful, is already loved by gourmets. Since beets act as an aphrodisiac for men, you can prepare this exotic snack for a romantic date. In addition, beets prevent the development of diseases of the genital area, so the man will thank you very much!

So, cut 3 small beets into 8 pieces and bake them in the oven for 45 minutes at 180°C. Cut the pulp of 1 mango into cubes, mix with cooled beets and herbs of your choice. Pour 3 tbsp on top. l. cold pressed olive oil and 1 tsp. balsamic vinegar. Salt and pepper the salad, garnish with nuts, and then serve it with chilled red wine.

Our ancestors said: “Beets are a red maiden, and with a green braid, she is a queen on the table, useful for health.” It’s good that this vegetable is one of the most accessible in our region. This means you don’t have to worry about your health!

We invite you to familiarize yourself with the Table of Product Compatibility with Proper Nutrition

Recipe 2: salad of boiled beets and garlic (with photos step by step)

Boiled beet salad with garlic is suitable not only for adherents of a vegetarian lifestyle, but also for those who love healthy food. Sour cream adds nutrition to the dish, and garlic and mustard make it spicy. Overall, the result is a tasty and tender salad with a small amount of the necessary ingredients.

• boiled beets – 2 pcs. (medium size);
• sour cream – 100 ml;
• garlic – 2 cloves;
• mustard – 2 tsp.

First prepare the dressing. To do this, mix sour cream with mustard.

Instead of sour cream, you can use mayonnaise (preferably homemade).

Grate the boiled beets on a coarse grater.

Pass the garlic through a press.

Mix all the necessary ingredients evenly. You can add spices if desired. Salad ready.

Recipe 5: salad with boiled beets and apples (with photo)

• boiled beets - 2 pcs.
• raw carrots - 1 pc.
• apple - 1 pc.
• garlic - 3 cloves
• walnuts or almonds - a handful
• mayonnaise or sour cream for dressing

I boiled the beets and grated them on a coarse grater. I grated the carrots raw. Peeled the apple and cut it into cubes. I chopped the nuts with a knife.

>I grated the garlic on a fine grater and put in a little mayonnaise.

That's all, the salad is ready. Instead of mayonnaise, you can season the salad with sour cream and add a little salt.

Recipe 6: simple boiled beet salad (step-by-step photos)

• Beets – 2-3 pcs.
• Pickled cucumbers – 2-3 pcs.
• Sugar - 0.5 tsp.
• Garlic - 1 clove
• Cranberries or lingonberries (optional) - 1 handful
• Salt, spices and herbs - to taste
• Vegetable oil - for dressing

Boil the beets, grate them on a coarse grater or cut them into slices. For cooking, it is better to take medium-sized beets: they cook faster and, as a rule, are juicier and sweeter.

Cut the pickled cucumbers into thin slices, mix with beets and add crushed garlic.

Salt and pepper the salad, add sugar and season with vegetable oil. The amount of oil is determined by the size of the constituent ingredients and personal preference.

Finally add cranberries and fresh herbs. The berry can be fresh or defrosted - this does not affect the taste of the salad in any way.

And now the salad with beets, garlic and pickles is ready.

"Vitamin miracle"

A salad with rice and beets can completely replace a side dish, since it has no equal in nutritional value and satiety. And if you also consider that beets are rich in the antioxidant beta-carotene, which prolongs youth, it becomes clear that this vitamin miracle should be on our table as often as possible.

Cook half a glass of rice along with finely grated beets, chop the onion into half rings. Prepare a sauce from 70 ml of any vegetable oil, 1 tbsp. l. liquid honey, a drop of balsamic vinegar, 2.5 tbsp. l. lemon juice, salt and pepper. Marinate the onions in a small amount of dressing.

Now mix the rice, beets, onions, pour the sauce over the dish, sprinkle with grated cheese and garnish with basil. In the photo, salads with beets always look festive and beautiful, which is why they are usually prepared for banquets and family celebrations.

Recipe 7: dietary salad of boiled beets with nuts

A simple and delicious boiled beet salad.

• boiled beets - 4 pcs.
• walnuts - ¼ cup
• salt, black pepper
• olive oil - 1 tbsp.
• garlic - 1 clove
• lemon juice - 1 tsp.

Dry the nuts in a frying pan or in the oven for 4-6 minutes.

The beets need to be boiled. Cool the beets, peel and grate on a coarse grater.

Add garlic pressed through a press to the beets (if you like it spicy, you can add a couple of cloves). Season with salt and pepper, add olive oil and lemon juice, mix well.

Form the salad in a way convenient for you.

Peel the nuts and chop them with a knife.

Sprinkle the salad with chopped nuts and serve immediately.

How to prepare a delicious PP salad from boiled beets

In proper nutrition, it is very important to maintain a balance of healthy foods and maintain variety. I just came across a suitable option for a vegetable snack. The calorie content of the finished dish is minimal, only 60 kcal per 100 g. If you want to lose weight, then replace your usual dinner with a salad, and the changes in weight will pleasantly surprise you in a week.

Compound:

• large beets - 1 pc.;
• 20 g pine nuts (shelled);
• 30 g cheese;
• a bunch of fresh arugula;
• tbsp olive oil;
• ½ lemon;
• salt, black pepper to taste.

How to cook:

Boil the root vegetable in water in its skin, then remove it when ready and remove the peel. Cut the vegetable into large cubes. Cut the cheese in the same way. Combine the ingredients in one salad bowl.

Rinse the greens, dry them on a towel to remove moisture and tear them into a bowl with your hands. Sprinkle everything with pine nuts and pour the oil and lemon juice on top. Mix the ingredients well, add pepper and salt to taste. Everything is ready to serve.

Recipe 8: Boiled Beet Salad with Potatoes

• Beets - 3-5 pieces
• Potatoes - 3-4 pieces
• Pickled cucumbers - 7-10 pieces
• Green peas – 350 grams
• Carrots – 350 grams
• Red onion – 2 pieces
• Olive oil – 150 Milliliters
• Wine vinegar - 50 Milliliters
• Salt and pepper - To taste

Wash the beets, potatoes, and carrots thoroughly, then place them in a large saucepan and fill with cold water. I cook the vegetables until tender (carrots and potatoes - 20-30 minutes, beets - 1-1.5 hours). I boil green peas. I cool and peel the vegetables.

For the dressing: pour olive oil, vinegar, salt and pepper into a bowl and mix well.

I chop potatoes, carrots, onions into cubes and add boiled green peas and mix.

I chop the beets finely and place them in a bowl, season with 1/3 of the prepared dressing.

I chop the pickled cucumbers finely.

I add the cucumbers to the bowl with the beets and stir.

Pour the remaining dressing over the contents of the second bowl (with potatoes, carrots and onions).

I mix the contents of two bowls and put the salad in the refrigerator for a couple of hours. It tastes best the next day.

Recipe 9: boiled beet salad with prunes

• 4-5 small beets cooked in advance
• 50 g shelled walnuts
• 50 g dried prunes
• 30 g raisins
• 2-3 cloves of garlic
• salt, mayonnaise

Pour boiling water over the raisins for 10 minutes, and finely chop the prunes.

Pour the walnuts into a dry, hot frying pan and fry them for about 5 minutes, stirring constantly, as they fry very quickly.

Cool the roasted nuts and chop them finely, simultaneously peeling them.

We clean the beets and grate them on a coarse grater.

Add steamed raisins, prunes, and some nuts to the plate with beets (reserve a few for decoration).

Pass the garlic through a press or chop it finely and then add it to the salad.

Salt to taste and season with mayonnaise. Place the finished salad in a beautiful salad bowl, decorate with the remaining nuts and herbs and serve.

Simple salad

To prepare the simplest boiled beet salad you will need the following ingredients:

• 2 small beets;
• Salt;
• 3 tbsp. spoons of sour cream or mayonnaise.

The boiled root vegetable is peeled and grated on a coarse grater. Add your choice of sour cream or mayonnaise. Stir and the dish is ready to eat.

This salad can be prepared in another variation, when the boiled root vegetable is grated not on a coarse grater, but on a fine one.

Recipe 10: salad with boiled beets, cucumbers and prunes

• beets – 350 gr
• prunes - 100 gr
• walnuts – 100 gr
• canned cucumbers – 100 gr
• garlic - 2-3 cloves
• mayonnaise - 100 gr

The recipe for beet salad with nuts, prunes and garlic begins with preparing the vegetable. Cook the beets in the usual way. Cool and peel.

Grate on a fine grater.

Pre-soak prunes in boiled water.

Rub into thin strips.

Peel or use peeled walnuts. Wash, dry and fry in a dry frying pan so that after cooking the beets with nuts have a more pronounced spicy aroma.

Peel the garlic and chop on a fine grater.

You can quickly prepare a salad of boiled beets and several other beet salad options that are perfect as a main course or light snack.

Boiled beet salad

To prepare a boiled beet salad, take:

• 1 large beet
• half a glass of table vinegar 6%
• 2 tablespoons vegetable oil
• 2 pinches of black pepper and salt to taste

To begin, thoroughly wash and cook the beets. Once ready, cool the root vegetable, peel it and cut into thin slices. Set the container with boiled beets aside.

Large vegetables require cooking for at least 3 hours, medium - 2 hours and small - up to 50-60 minutes. For salads, it is recommended to choose small vegetables that do not take so long to cook

Prepare the marinade: pour 6% table vinegar over the chopped beets and leave for fifteen minutes. After this, drain the liquid, place the pickled beets in a salad bowl, add salt and pepper to taste and season with vegetable oil. The simplest boiled beet salad is ready. If desired, it can be supplemented with finely chopped prunes or a sweet apple, grated through a fine grater.

"Red Velvet"

Do you think sprats go well with beets? Try making a salad and you will get the answer to your question. Of course he will be affirmative.

Cut the boiled medium-sized beets into small cubes, add to it canned white beans without liquid and a finely chopped small onion. Then add half a jar of chopped canned sprats, a small pickled cucumber and season the salad with oil. Place on a plate in a nice mound and sprinkle with pine nuts.

We suggest you find out how many calories are in boiled pumpkin without sugar

This salad is very healthy because it removes heavy metal salts from the body and restores liver function. It is also recommended to eat beetroot salads more often during menopause, since beets soften all its manifestations and make it easier for women to transition to a new stage of life.

Beet and carrot salad

To prepare a healthy and dietary beet salad with carrots you will need:

• 1 boiled beet
• 1 fresh carrot
• table mayonnaise and salt for dressing

Wash the beets, boil them until soft and peel them. Wash and peel the carrots, then grate the vegetables on a coarse grater, put them in a salad bowl, add salt to taste and season the salad with mayonnaise. If desired, garnish the salad with fresh carrots with parsley or dill.

Recipe: Elegant beet salad “Bride” - how to prepare?

1. The salad recipe is quite simple but very tasty. The salad is prepared in three tiers. Now we will learn in detail how to prepare such a salad. Carrots and beets should be boiled. Wash the vegetables, add water and put on fire. Carrots can be used fresh, depending on your taste. Take out the boiled vegetables and cool. Then peel and grate separately on a coarse grater.
2. Grate the processed cheese on a coarse grater. First, let the cheeses lie in the freezer and harden well. This will prevent the pieces of grated cheese from sticking together.
3. Finely chop the walnuts, then you can fry them a little. Walnuts can also be replaced with any other nuts.
4. Choose raisins for salad according to your taste.
5. Pour water over the eggs and set to boil on the fire. Then cool and peel off the shells. Grate the eggs on a coarse grater and set aside for now.
6. Finely chop the fresh herbs with a knife.
7. Peel the garlic and pass it through a garlic press, or grate it on a fine grater.
8. Everything necessary for our salad has been prepared. Now we will assemble our salad in tiers. Mix carrots with salt, raisins and mayonnaise. Mix the processed cheese with eggs, mayonnaise and garlic. Mix beets with nuts, herbs and mayonnaise.
9. Now choose a beautiful salad bowl. We put carrots with raisins in the first tier, then cheese curds with chicken eggs, and the final tier is beets with nuts. If necessary, add more mayonnaise and salt between tiers of salad. It turned out very tasty. Give the salad a chance to brew a little, then serve it to the table.

Beet salad from boiled carrots

To prepare a delicious and beautiful layered salad of beets and boiled carrots, take:

• - 1 medium-sized beet
• - several large potatoes
• - 1 onion
• - 150 grams of mayonnaise
• - 1 carrot
• - 3 eggs
• - 2 apples
• - salt to taste

Boil the vegetables, drain the water, cool them and peel them. Boil the eggs hard.

Fresh beet salad: tricks

• More details

These salad vegetables are cooked for 30–40 minutes. Readiness is determined by the softness of the vegetable, pierced with a sharp knife.

Grate the boiled potatoes, carrots, eggs and beets on a medium grater into separate bowls. Chop the onion into small pieces and pour boiling water over it for ten minutes to remove the unpleasant bitterness. Drain the water. Peel the apple and grate it on a fine grater.

Now start laying layers of salad on the bottom of a wide plate in the following sequence: first a potato layer, salted and coated with mayonnaise, then a carrot layer, coated with mayonnaise on top, the third layer will be onions, then egg-apple layers, coated with mayonnaise and, finally, a beet layer . Decorate the salad with a mayonnaise mesh and sprigs of fresh herbs, let it brew and serve after an hour.

Beetroot and seaweed salad

For lovers of the healthiest seaweed, here is a recipe for beetroot salad with this specific product.

Take:

• 1 beet
• 200–300 g pickled seaweed
• vegetable oil
• ground black pepper and salt to taste

Boil the beets, cool them, peel them and cut them into small cubes. Drain the marinade from the seaweed and add it to the chopped beets. Season everything with vegetable oil, pepper and salt to taste.

To prevent the bright burgundy color of the beets from fading during cooking, add a teaspoon of vinegar or two teaspoons of lemon juice to boiling water. These ingredients will preserve and give the vegetable greater brightness.

Add a handful of peeled walnuts to the prepared salad, mix, let it brew and serve the dish. If desired, you can replace the seaweed with pickled cucumbers or herring, and use mayonnaise, sour cream or a mixture of mayonnaise and sour cream as a dressing. Olive or sunflower oil, loved by adherents of diets and healthy eating, is also suitable as a sauce for this dish.