Beetroot salads - 5 delicious recipes with photos step by step

Beetroot salad "Mistress"

The intriguing name justifies itself with a delicate sweet taste with spicy notes presented by raisins, prunes and garlic. The salad is based on three vegetables: beets, carrots and cucumber, only beets are used boiled, and carrots and cucumbers are used raw. Try it and see: it's impossible not to fall in love!

Ingredients:

• 1 beet.
• 1 cucumber.
• 1 carrot.
• 2 tbsp. l. crushed walnuts.
• 1 tbsp. l. raisins.
• 5 pieces. prunes.
• 70 g of cheese.
• 2 cloves of garlic.
• 150 g mayonnaise.

Cooking process:

1. Boil the beets, cool, peel and grate.
2. Chop walnuts in a blender or with a knife and combine with beets. Add garlic passed through a press to them.
3. Peel the raisins of debris, seeds, rinse and pour warm water for a few minutes.
4. Peel raw carrots, wash and grate, mix with steamed raisins.
5. Cut off the ends of the washed cucumber and cut it into small pieces.
6. Soak prunes in warm water for 10 minutes and chop with a knife.
7. Spread the salad in layers on a plate. Put the carrots with raisins in the first layer, grease with mayonnaise.
8. Next, put the sliced ​​cucumber, add a little salt and also grease with mayonnaise.
9. Grate hard cheese (you can also take smoked cheese) - it will be layer number 3. And apply a thin mesh of mayonnaise on it.
10. Next comes the beetroot layer with garlic and nuts. And on top of it should be laid out prunes.
11. Decorate the salad with a mayonnaise pattern, carved vegetable figurines, nuts or herbs.

Salad with beetroot, chicken and orange

This salad is considered dietary because it contains lean chicken, beets, citrus components, and mayonnaise is absent in the dressing. It is better to bake chicken fillets, but you can also use boiled chicken meat.

Ingredients:

• 1 large beet.
• 300 g chicken breast.
• 1 orange.
• 1 onion.
• 1 tbsp. l. apple cider vinegar.
• 2 tbsp. l. olive oil.
• Sesame seeds.
• 2 tsp Sahara.
• Salt and pepper to taste.

Cooking process:

1. Wash the chicken breast (or chicken fillet), dry and grate with spices, then grease with sour cream or olive oil and wrap in foil, making sure that there are no holes left through which juice can penetrate. Place the breast in the oven, set the temperature to 180-190 degrees and bake for 30 minutes.
2. Boil the beets in water or also bake in the oven wrapped in foil. The cooking time is about the same as for the breast.
3. Check the readiness of chicken meat by piercing it with a knife: it should be soft, and the juice should be light. Cool chicken and cut into slices.
4. Cut the cooled beets into cubes or strips, but do not grate.
5. Marinate the onion cut into half rings. To do this, place it in a bowl, add apple cider vinegar, salt, sugar and a few tablespoons of boiled water. When it has stood for 10 minutes, rinse and dry it. Such onions will not be bitter and will acquire a more delicate taste.
6. Peel the orange and cut the flesh into pieces.
7. Combine beets, chicken breast, oranges, onions in a salad bowl, season the salad with olive oil and sprinkle with sesame seeds. If desired, sesame seeds can be fried in a dry frying pan until golden brown, then its taste will be more pronounced. You can pepper to taste and garnish with herbs.

Beetroot salad with beans and mushrooms

This salad is not only delicious, but also satisfying, because it contains products that are sources of vegetable backy - beans and mushrooms. The rich taste of the salad will be appreciated by your guests, including supporters of proper nutrition, as the salad is dressed with vegetable oil.

Ingredients:

• Beets - 200 g.
• Carrots - 3 pcs.
• Potatoes - 3 pcs.
• Canned champignons - 200 g.
• Canned beans - 200 g.
• 1 onion.
• Salt and vegetable oil.

Cooking process:

1. Boil the beets in advance, peel and cut into cubes.
2. Do the same with potatoes and carrots. They cook faster, but nevertheless, this operation should be performed some time before the start of cooking the salad.
3. Cut the marinated mushrooms into cubes (if they are whole, leave the cut as they are). You can safely use other pickled mushrooms, and it is also allowed to add boiled mushrooms stored in the freezer, after defrosting them.
4. Chop the onion into cubes or thin half rings and scald with boiling water to remove excess bitterness. If you wish, you can pickle the onion, then its taste will be even softer.
5. Drain the beans and transfer the contents of the jar to a large container. Add all chopped vegetables, mushrooms and onions there.
6. Season the salad with salt and season with vegetable oil. Sprinkle with herbs if desired.

This salad can be called a complicated version of the vinaigrette, but unlike its prototype, it has a richer taste and will look great on a festive table.

Beetroot salad with eggs and puff corn

This salad is best prepared in bulky glasses or transparent bowls, so it will look more solemn. It is better to cook beets and eggs in advance, then cooking the salad will take very little time.

Ingredients:

• 150 g of boiled or baked beets.
• 100 g of cheese.
• 3 boiled eggs.
• 130 g canned corn.
• 1 bunch of green onions and dill.
• Mayonnaise.
• Salt.

Cooking process:

1. Grate baked or boiled beets or cut into small cubes. Drizzle with a few drops of lemon. Put a layer of beets on the bottom of bowls or glasses. Salt if desired. Grease with a layer of mayonnaise.
2. Peel the boiled eggs and chop them in an egg cutter or cut into cubes with a knife. Place on a layer of beets and cover with a net of mayonnaise.
3. Grate the cheese on a fine or coarse grater, mix it with chopped green onions, sprinkle the eggs with this mixture. Also grease with mayonnaise.
4. Place a layer of canned corn next to the cheese and onions. On top of the corn, draw a thin net with mayonnaise and sprinkle the salad with chopped dill.
5. Let the salad stand for at least an hour so that the layers are soaked and "make friends", decorate the salad at your discretion: you can cut out figures from egg white, lay out a corn pattern, etc.

The sequence of layers indicated in the recipe can be varied as desired, the salad will turn out to be elegant and appetizing in any case.