10 interesting salads of beets for those who are tired of the coat and vinaigrette
Educational Program Food / / December 19, 2019
Beet perfectly with prunes, nuts, tomatoes, cheese and even an orange, mango, pomegranate and pear.
If prescription beets to cook, use our tips. From them you will learn how to do it quickly and easily.
1. Salad of boiled beet with prunes, nuts and avocados
Ingredients
- 3 medium boiled beet;
- 5-6 prunes;
- 1 avocado;
- A handful of walnuts;
- a handful of pumpkin seeds;
- 1 tablespoon lemon juice;
- salt - to taste.
preparation
Chop beets into strips. Cut the prunes into large chunks, and avocado - small cubes.
Add the ingredients chopped walnuts, pumpkin seeds, lemon juice and salt. Thoroughly mix the salad.
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2. Salad of fresh beets and carrots, olives and mustard dressing
Ingredients
- Β½ red onion;
- 2 tablespoons red wine or apple cider vinegar;
- 1 tsp mustard;
- 4 tablespoons olive oil;
- 3 medium beets;
- 1 large carrot;
- 60-80 g olives;
- Β½ parsley;
- salt - to taste.
preparation
Cut the onion into small cubes. Add the vinegar, mustard, oil and mix. Leave on for 5-10 minutes.
Chop beets and carrots small strips. Cut the olives into slices. Chop the parsley. Put the ingredients in a bowl with onions, season with salt and mix thoroughly.
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3. Salad baked beets with chicken, nuts and garlic
Ingredients
- 3 medium beets;
- 400 g of boiled chicken;
- 3 garlic cloves;
- 50-80 g of walnut;
- salt - to taste;
- a few tablespoons mayonnaise.
preparation
Wrap crude beets in foil and place in a preheated 200 Β° C oven for 45-50 minutes. Give root vegetables to cool, remove the skin and cut into small cubes. Did the same with the chicken. Crush the garlic.
Nuts finely chopped, lightly fry in a dry frying pan, and then together with the salt and add to the prepared mayonnaise ingredients and mix.
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4. Warm salad of boiled beets, tomatoes and spinach
Ingredients
- 1 red onion;
- 1 tablespoon olive oil;
- 1-2 tomatoes;
- a few olives;
- a few sprigs of parsley;
- 1 clove of garlic;
- 2 medium boiled beet;
- 2 tablespoons balsamic vinegar;
- salt - to taste;
- ground black pepper - to taste;
- 2-3 spinach beam.
preparation
Cut the onion into half rings. Pour onto a pan with hot oil and stir fry over medium heat for 2 minutes.
Cut the tomatoes into small cubes and olives - sliced. Chop the parsley and garlic. Add these ingredients to the onions and cook for 3 more minutes.
Make beets, cut into large chunks, vinegar, salt and pepper. Stir and fry for a minute. Put the vegetables in a bowl with the spinach and mix well.
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5. Salad with beet-mentioned baked and pickled cucumbers
Ingredients
- 3 medium beets;
- 2 garlic cloves;
- 1 sprig rosemary;
- 3 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 1-2 marinated or pickled cucumber;
- Β½ red onion;
- 250 g of canned or boiled chickpea;
- Β½ lemon;
- 50 g of feta;
- a few sprigs of parsley.
preparation
Put on the foil crude beets, garlic and rosemary. Pour spoon oil and a little water, sprinkle with salt and pepper, firmly wrap. Bake for 45-50 minutes at a temperature of 180 Β° C, until the beets are soft. Its cool and clean.
Cut the beets and cucumber identical cubes, and onion - small strips. Chop the roasted garlic.
Add the ingredients of chickpeas, lemon juice, salt, pepper and remaining oil and stir. Sprinkle with crumbled feta cheese and chopped parsley.
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6. Salad of boiled beets with cheese, eggs and prunes
Ingredients
- 1 medium boiled beet;
- 2 boiled eggs;
- 80 g of hard cheese;
- 8-10 prunes;
- 1-2 garlic cloves;
- 2-3 tablespoons mayonnaise.
preparation
Grate the beets and eggs on a coarse grater and cheese - on a fine. Cut the prunes thin cubes, chop the garlic. Add the mayonnaise and mix ingredients.
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7. Spicy salad of fresh beets and carrots, raisins and honey dressing
Ingredients
- 3 medium carrots;
- 1 large beet;
- 70 g raisins;
- Β½ tsp paprika;
- ΒΌ teaspoon ground cumin;
- ΒΌ teaspoon of cinnamon;
- salt - to taste;
- pinch of ground cayenne pepper;
- 2 tablespoons of lemon juice;
- 2 teaspoons honey;
- a few sprigs of mint.
preparation
Grate carrots and beets on a coarse grater. Add to them the raisins. Separately, mix the paprika, cumin, cinnamon, salt and pepper. Add lemon juice and honey and mix until smooth.
Pour salad dressing and the resulting mix. Leave it to infuse for an hour in the refrigerator or at room temperature. Then add the chopped mint and mix again.
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8. Salad of boiled beets with orange, nuts, feta cheese and citrus-honey dressing
Ingredients
- 1 orange;
- Β½ red onion;
- 1 large boiled beet;
- 50 g of feta;
- A handful of walnuts;
- a few sprigs of parsley;
- 30 ml of freshly squeezed orange juice;
- Β½ teaspoon grated orange peel;
- 2 tablespoons rice or cider vinegar;
- 1 tablespoon honey;
- 3 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste.
preparation
Clear the orange peel and white veins. Cut the flesh into slices. Cut the onion in small strips, and beet and feta - cubes. Chop nuts, chop the parsley.
Mix the orange juice, zest, vinegar, honey, oil, salt and pepper. Put the dish on beets, and on top - orange, feta and onion. Sprinkle salad with nuts and parsley and pour over the prepared sauce.
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9. Salad of fresh beets with pear and feta from Jamie Oliver
Ingredients
- 3 ripe pears;
- 4 large beet;
- Β½ lemon;
- 4-5 tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- twigs somewhat mint;
- 200 g of feta;
- a handful of sunflower seeds - optional.
preparation
Cut long strips or grate peeled pears and beets. Mix the lemon juice, oil, salt and pepper. Season the salad resulting mixture.
Sprinkle chopped mint leaves, crumbled feta and optionally seeds.
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10. Salad of fresh beets with cucumber, carrot, pomegranate and mango
Ingredients
- 1 ripe mango;
- a few sprigs of cilantro;
- paprika - to taste;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon brown sugar;
- 2 lemons;
- 1 tablespoon olive oil;
- 1 medium cucumber;
- 1 medium carrot;
- 1 medium beet;
- 1 pomegranate.
preparation
Cut the mango into cubes. Add chopped cilantro, paprika, salt, pepper, sugar, juice of two lemons, butter and mix well.
Cut the cucumber into large chunks. Carrots and beets chop sticks. Add to these ingredients the seeds of pomegranate and mango, along with refueling. Thoroughly mix the salad.
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