Everyone knows about the beneficial properties of beets: it helps with anemia, lowers blood pressure, and increases peristalsis. It is also sweet, easy to prepare, grateful for additives, and can be served both hot and cold. To date, beetroot salad without mayonnaise is more relevant than ever. Each housewife has recipes for such dishes, but cooked beets are the basis.
How to choose and cook root vegetables for salad?
Any vegetable is suitable for borsch: even small, slightly dried, with a slightly damaged skin - still peel and cut. And in salads with beets without mayonnaise, root crops are needed with a flat surface (there is no rot and blackness inside), the tops should be left at least a centimeter (stored at the right temperature), strong to the touch (not overloaded).
So that the beets do not lose their useful properties, remain red, do not become too soft, the following rules must be observed when cooking:
- Do not pour beets with boiling water.
- We need a high capacious pan, so that the water covers the beets by three centimeters, but does not reach the top.
- Cooking should be done on low heat for two hours after the start of the boil with the roof closed.
- You can not try the root crop for readiness, constantly piercing with a fork: juice flows.
- Do not cook beets in slices.
The second method of cooking is baking in the oven. As a result, the color is very dark, saturated, beets are sweet and fragrant. It is better to bake in foil, then there is a guarantee that the beets will not burn.
Beetroot salad without mayonnaise: traditional recipes
For the full disclosure of the taste of beets, vegetables are needed that shade it, on the one hand, and emphasize its advantages, on the other hand.
This is usually carrots, cauliflower, potatoes - they require boiling. In order for the products not to lose their natural color, they must be cooked separately from beets, which is often practiced for “herring under a fur coat”. For salads with beets, it is important that the vegetables do not lose their taste when mixed: in the traditions of Russian cuisine there are no paste-like salads.
Turnip, pickles or sauerkraut, green peas or corn, grated sweet apple - these vegetables complement beetroot salads. Recipes for their preparation, the technology of combining with the main ingredients for each dish is different, but the main requirement is to emphasize the sweetness of beets and balance.
Beetroot sauces are prepared on the basis of olive oil with spicy aromatic additives.
Greens (parsley, cumin, basil, arugula) are taken either for sauce or to decorate the salad.
Cooking in Spanish
Ingredients for 3 servings:
- 2 large beets (4 medium);
- sweet carrots - 2 pcs. large;
- cauliflower - 300 gr;
- red onion (not bitter) - 1 pc.
For the sauce:
- Olive oil - 50 gr. (2-3 tbsp.spoons).
- Wine vinegar (can be apple) 6% - no more than 3 tablespoons.
- Honey (sugar possible) - 2 tablespoons.
- Finely chopped and mashed basil - 1 tablespoon.
- Salt - 1-2 teaspoons.
First prepare the sauce, mixing all the ingredients. Make it better in a blender, you get a homogeneous mass of greenish color. The final taste of the salad depends on the thoroughness of the preparation of the sauce.
Cut vegetables, combine. Pour half the sauce, mix, set for an hour to saturate.
Before serving, sprinkle chopped parsley on top. Serve the second part of the sauce in a separate bowl.
This beetroot salad without mayonnaise is good both chilled and slightly warmed up, when the shades of basil mixed with honey and vinegar are revealed.
Traditionally, in Russian
Ingredients for 3 servings in a salad of boiled beets without mayonnaise:
- 2 large beets (4 medium);
- sweet carrots - 2 pcs. large;
- potatoes - 2-3 pcs.;
- large onion turnip (preferably bitter) - 1 pc.;
- pickles (can be replaced with slightly pickled, although the effect is slightly different) - 2 pcs. large;
- red sweet apple - 1 pc.;
- parsley (greens) - 30 gr;
- arugula - 30 gr;
- at the request of green peas (corn) - ¼ jars.
For the sauce:
- Olive oil - 75 g (3-4 tbsp.spoons).
- Apple cider vinegar 6% (you can juice of one lemon) - no more than 2 tablespoons.
- Sugar - 2 teaspoons.
- Caraway seeds - ½ teaspoon.
- Dill grains - ½ teaspoon.
- Salt - 1-2 teaspoons.
- The flesh of two medium-sized red pickled tomatoes (3 pcs. Small).
- Sweet French mustard - 30-40 gr.
Prepare the sauce while cooking vegetables. Crush the seeds of caraway and dill, combine with vinegar, add the pulp of tomatoes, salt, granulated sugar, olive oil. Mix thoroughly in a blender, warm, but do not boil. Put to cool. Add mustard, mix everything.
Cut boiled and peeled vegetables, mix. Grate the apple. Cut the cucumbers into strips, drain the brine. Cut the onion into thin half rings.
Combine all ingredients before serving. Beetroot salad without mayonnaise pour sauce. Stir on the table, sprinkle with parsley and arugula. Green peas (corn) can be served in a deep plate with your own sauce or put them along the edge.
Raw beets in a salad
Pickled vegetables, among which beets are almost the last in consumption, are prepared in almost all families. But for the winter, the housewives make complicated dressings for borsch, and they forget about beets. You can marinate it quickly and easily to prepare beetroot salads. Marinade recipes are diverse, but vinegar is, of course, the basis.
The preparation of such a dish takes very little time (about 40 minutes). The process consists of pickling beets (30 minutes), and the preparation of dressing and other vegetables goes in parallel.
If you don’t need to rush with the salad, the process can proceed more slowly, and the beets will be much tastier.
Beet marinating
For three servings for marinade in a beet salad without mayonnaise you need:
- Apple cider vinegar (6%) - 3-4 tbsp. spoons.
- Olive oil - 2 tbsp. spoons.
- The juice of half a lemon.
- Two cloves of garlic.
- Sugar - 1 tbsp. a spoon.
- Salt - 1 tsp.
Garlic should be crushed with a knife on a cutting board (can be in a garlic press), combine with vinegar, olive oil, lemon juice, mix thoroughly and bring to a boil.
Peel fresh beets (2 pcs. Large), grate, transfer to a deep bowl. Pour with hot marinade and set to cool (marinate) for half an hour.
Dressing and vegetables for pickled beet salad
While the beets are cooling, you need to cook other vegetables: chop the cabbage finely, grate with salt and sugar (half a kilogram of cabbage - ½ teaspoon of salt, ½ teaspoon of sugar), grate the carrots on a coarse grater.
Transfer the carrots and cabbage into the cooling beets (20 minutes after pouring the marinade), mix. Let it brew for 10 minutes.
Prepare a dressing:
- Soak the peeled seeds (enough 20 g.)
- Soak peanuts - 100 gr.
- Cook a thick jelly from potato starch (1 tablespoon per glass of water).
- Grind peanuts in a blender, adding sweet pepper (1 pc.), Combine with jelly, mix.
- Add salt and sugar to taste (salt - ½ teaspoon, sugar - ½ teaspoon).
- Gradually introduce French mustard (50 gr.) With stirring until the consistency of thick sour cream.
Transfer beets without juice to a salad bowl (no need to squeeze). Combine with dressing and seeds. Greens (parsley and coriander) served separately.
Whipped Beetroot Salad Recipes
To quickly prepare beetroot salad, you need to quickly bake or pickle it. You can use homemade beetroots or just buy. You can pickle beets for half an hour or more. Combine with canned corn, thinly chopped fresh cucumber, half rings of red sweet onion, season with olive (or unrefined vegetable oil), sprinkle with herbs.
You can bake beets cut into large pieces in the microwave for about twenty minutes.
Cut vegetables into cubes, combine with chopped fresh tomatoes, cucumber, arugula, parsley, season with olive oil and wine vinegar sauce , salt, pepper, add honey or sugar. Serve on lettuce.
Beetroot salad with boiled potatoes, carrots, onions, seasoned with unrefined sunflower oil, is in a separate row. In addition to being one of the favorite Russian dishes, it is still quick to prepare and healthy.
A quick beet salad without mayonnaise should be prepared with imagination, the composition, as well as the amount of ingredients, can vary. The special value of such dishes is always their unpredictability.