Beet salads are simple and tasty - a riot of colors and taste. The best recipes for beet salad simple and delicious

Beet salads are simple and tasty - a riot of colors and taste. The best recipes for beet salad simple and delicious

Simple and tasty beetroot salads are very popular.

First of all, beetroot combines perfectly with almost any product, which allows you to easily prepare beet salads simple and tasty.

Secondly, beets have properties that positively affect our body, so that these salads are also useful.

Beetroot salads are simple and tasty - the basic principles of cooking

The only drawback of cooking beet salads is a long time boiling this vegetable. But the result is worth having suffered an hour, to make beetroot salad simple and tasty.

Beets are not only boiled, it can be baked in the oven. To do this, the vegetable is washed, dried, wrapped in foil, making a few punctures for steam. Prepared beets spread on a baking sheet, sprinkled with salt, and sent in preheated to 200C for forty minutes.

It is believed that in the process of heat treatment beets lose a lot of nutrients and vitamins, so nutritionists recommend preparing beet salads simple and tasty from raw vegetables. Vegetables are washed, cleaned, crushed, after which it is recommended to sprinkle it with lime or lemon juice.

The most popular beetroot salad is prepared with garlic. Beets are boiled, peeled, chopped and poured dressing of vinegar, vegetable oil, garlic and chopped nuts. Fans can spicy salad with red pepper.

As a salad dressing for beets, simple and tasty, use vegetable oil, mayonnaise, natural yogurt or sour cream.

Not only fresh salads are made from beets, but also harvested for the winter. We have collected for you interesting recipes for beet salad simple and tasty.

Recipe 1. Simple and tasty beetroot salad “Brush”


  • 100 g of beets;
  • 10 ml of olive or flaxseed oil;
  • apple;
  • 25 g sesame;
  • 100 g white cabbage;
  • 100 g of celery root;
  • 100 g carrots.

Method of preparation 1. Peel the carrots, celery root and beets. Cabbage chop thin segments. Put it in a deep cup.

2. Grind beets with a large grater segment.

3. Celery root and carrot grate the same.

4. Cut the apple in half and cut the core. Grind it the same way as other vegetables.

5. Put all prepared ingredients to cabbage. Add sesame and pour in vegetable oil. Mix everything thoroughly and place in a salad bowl. Serve the salad as a supplement to the main dish.

Recipe 2. Beetroot salad with herring and lemon-honey dressing


  • 75 ml of olive oil;
  • spices;
  • half a lemon;
  • three beets;
  • 5 g of honey;
  • 250 g herring fillets;
  • 25 g of grain mustard;
  • half onion;
  • half an apple.

Method of Preparation

1. Wash the beets with a brush and boil until soft. Cool and peel the prepared vegetable. Cut the beets into long, thin straws.

2. Peel the apple, cut the core and cut the same straw as beets.

3. Cut the herring into thin slices.

4. Peel the onion, rinse and shred its thin half rings.

5. In a jar with a tight-fitting lid, pour in olive oil, squeeze the juice of half a lemon, add honey and mustard. Close the lid and shake vigorously.

6. Place vegetables and herring in deep dishes, add dressing and mix. Put the salad in the fridge and leave it to infuse for a couple of hours.

Recipe 3. Beetroot salad with honey-brandy sauce


  • three beets;
  • a handful of pine nuts;
  • a glass of orange juice;
  • orange peel;
  • large orange;
  • 50 ml of cognac;
  • 50 g of buckwheat honey.

Method of preparation

1. My beets, wipe, wrap in foil and do a few punctures for steam. We spread on a baking sheet and send in an oven preheated to 200C for an hour. Roasting time depends on the size of the vegetable. Remove from the oven, unfold the foil and cool. 2. Remove peel from cooled beets and cut into thin slices, three millimeters thick.

3. Pour a glass of freshly squeezed orange juice into a saucepan. My orange, wipe and remove the zest from it with a sharp knife or fine grater. Add half the zest to the juice, mix and set the stew pan on the fire. Bring to a boil. At this stage, add buckwheat honey and brandy. We twist the fire to a minimum and boil the mixture, stirring constantly, twice. Now add the remaining zest, stir and turn off the fire.

4. Place the beet slices in a bowl and pour over the hot sauce. Leave to complete cooling.

5. Orange clean. Remove all films, leaving only the pulp. Cut into pieces.

6. Before serving, mix the beets with orange slices and sprinkle the salad with pine nuts dried in a frying pan.

Recipe 4. Beet salad with pear


  • 25 g of pine nuts;
  • two beets;
  • mint;
  • large pear;
  • freshly ground black pepper;
  • 75 ml of refined vegetable oil;
  • salt;
  • lemon;
  • 5 g honey.

Method of Preparation

1. Carefully wash the beets with a brush, peel and cut into thin long strips. Put in a cup, pour with refined oil and mix.

2. Clean the pear from the peel, cut it in half and remove the seed boxes. Shred the fruit in a thin straw and sprinkle with lemon juice, squeezing it out of half a lemon.

3. In a deep bowl mix the sunflower oil with the juice of half a lemon and honey. Stir well.

4. Put the pear to the beets, salt, season with freshly ground black pepper and pour the dressing. Stir. Serve the salad, sprinkle it with pine nuts and garnish with mint leaves.

Recipe 5. Tuna beet salad


  • lemon;
  • large beets;
  • green onions;
  • apple;
  • fresh cucumber;
  • can of tuna in its own juice;
  • 50 ml of olive oil.

Method of preparation

1. Rinse beets thoroughly under a tap, put in a saucepan, add water and put on fire. Cook beets until soft. Then cool the vegetable, peel it off and cut it into cubes. Put in a bowl and pour over olive oil. 2. Peel the apple, cut it in half and crumble with the same cubes as the beetroot. Drizzle it with the juice of half a lemon, and send to the beets.

3. Open the can of tuna, lay the contents on a plate and mash with a fork. Put the fish to the other ingredients.

4. Wash cucumber, cut into cubes. Rinse green onions and finely chop. All add to bowl with salad, mix and serve as a snack.

Recipe 6. Beetroot, almond crumb and quince salad


  • dill greens;
  • beets;
  • salt;
  • half quince;
  • a small handful of bright raisins;
  • 100 g carrots;
  • 50 g of mayonnaise;
  • clove of garlic;
  • Almonds - ten pieces.

Method of Preparation

1. Wash carrots and beets thoroughly with a brush and boil until soft. Cool vegetables and remove thin skin from them. Peel the quince and remove the seeds. Grind boiled vegetables and quince grated for salads in Korean.

2. Wash the raisins, fill it with hot water and leave for ten minutes. Then drain the water, dry and cut each raisin in half. Peel the garlic and squeeze through the garlic press. Fry the almonds in a dry frying pan and grind in a blender.

3. Put vegetables and quince in a bowl, add raisins, garlic and crushed almonds. Season everything with mayonnaise and lightly salt. Stir and put in a beautiful salad bowl.

Recipe 7. Beetroot Salad with Pineapple


  • 25 g of walnuts;
  • large beets;
  • salt;
  • carrot;
  • 100 g canned pineapple.
  • Sauce
  • clove of garlic;
  • 50 ml of refined sunflower oil;
  • 25 ml of wine vinegar with Madeira.

Method of Preparation

1. Wash thoroughly beets and carrots. Boil the vegetables until soft, cool and chop into small cubes.

2. Open a jar of pineapples and cut them in the same way as vegetables. Put everything in a bowl, salt and mix.

3. Refined oil combine with vinegar and garlic passed through the press. Mix everything well with a fork. 4. Season vegetables with pineapple sauce, mix, put in a salad bowl and sprinkle with chopped walnuts.

Recipe 8. Beetroot Salad “Improvisation”


  • two beets;
  • ground black pepper;
  • three pickled cucumbers;
  • 80 ml of unrefined sunflower oil;
  • pot of canned tuna;
  • 10 g sweet Bavarian mustard;
  • three-quarters of a can of canned corn;
  • 30 ml of apple cider vinegar;
  • half a bunch of green onions.

Method of Preparation

1. Wash the beets thoroughly, dry them and wrap in foil. We make several punctures for steam. Put the beets on a baking sheet and send in the oven. Bake the vegetable in the oven at 200C for an hour. Then cool the beets, clean and cut into cubes.

2. Green onions rinsed and shred. Salted cucumbers are ground in the same way as beets.

3. Open the jar of corn, pour the syrup, putting the contents into a sieve.

4. Spread canned tuna on a plate and knead with a fork.

5. Combine all the ingredients in a suitable bowl.

6. In a separate bowl combine apple cider vinegar with sunflower oil and mustard. Dress the salad with the resulting sauce, pepper and mix. We shift in a beautiful salad bowl and served to the table.

Recipe 9. Beet salad with sea kale


  • 150 g of beets;
  • finished sea kale.
  • Refueling
  • 25 ml of olive oil;
  • 25 ml of soy sauce;
  • black pepper;
  • 3 g grated ginger;
  • 5 g balsamic cream;
  • 5 g of honey;
  • 25 g Dijon mustard.

Method of preparation

1. Ginger root clean and three on the smallest grater. In a deep bowl, combine soy sauce with honey, ginger, vegetable oil, balsamic cream and mustard. We pepper and mix everything thoroughly.

2. Beet my thoroughly and boil until soft. Ready the vegetable is cooled, remove from it a thin peel and three large.

3. In deep dishes, mix the beets with sea kale, add the dressing, mix and insist for ten minutes.

Recipe 10. Beet salad with apples and curd


  • one boiled beet;
  • 10 g of sugar;
  • a glass of granular curd;
  • 50 g of mayonnaise;
  • two apples;
  • 50 ml of lemon juice;
  • one third cup of walnuts;
  • one third of a glass of pitted prunes.

Method of preparation

1. Chop the boiled beets into cubes or sticks.

2. Peel the apples, remove the seed boxes and crumble into cubes.

3. Cut the prunes into plates. Nuts knead with a rolling pin.

4. Put the mayonnaise into a bowl, add sugar and lemon juice. Stir until sugar is completely dissolved.

5. Form the salad in layers. First lay out the beets and pour over the sauce. Then comes a layer of prunes. Lay apples on top of it. Pour over the sauce. Put the cottage cheese on the apple layer. Pour over the sauce. Sprinkle with nuts and garnish with prunes.

Simple and tasty beet salads - tips and tricks

  • If you want the remaining ingredients of the salad to not turn red after mixing, pour the beets with vegetable oil and leave for a while.
  • To make the salad taste richer, keep it in the refrigerator for at least half an hour.
  • Fish for salad, use salted or salted.
  • Remove the beets from the boiling water and place them under a stream of cold water. So it will be easier to clean.

Enjoy your meal!

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