It has long been known that red beets are not only a very tasty vegetable, but also quite useful, it is a kind of vitamin bomb. It contains potassium, copper, iodine, iron, magnesium, citric and malic acid, vitamins B1, B2 and many other useful substances. Beetroot inhibits the development of malignant tumors, has a beneficial effect on the functioning of the intestines, kidneys, liver, bladder (due to the removal of heavy metals from the body), and helps strengthen the nervous system. So beets are quite an important product on our table. In principle, every housewife always has 4-5 recipes from this indispensable vegetable in the cookbook - beetroot soup, borscht, vinaigrette, various sauces and salads.
Taking into account all the useful properties of beets , the conclusion suggests itself that this is not just a vegetable, but a medicine that is enough to cook according to a prescription (for example, make a salad from boiled beets). By the way, we’ll go on to discuss exactly what they are and how to cook a salad of boiled beets. But, before proceeding to the recipes, we should mention the rules for boiling the root crop. The first is that the beets are placed in the container entirely without violating the integrity of the peel, i.e. nothing is trimmed. The second - you need to pour the beets whole and cook for at least an hour (depending on its size). Thirdly, the readiness of beets is checked with a knife, if it entered the root crop smoothly, then the cooking process can be completed.
Perhaps the most popular salad of cooked beets is vinaigrette. The recipe is simple and not very expensive. Boil 1 large or 2 small beets, 1 large carrot, 4 medium potatoes, all cool, peel and cut into small cubes (1 cm thick). With the same cubes, cut 1 head of onion and a couple of pickles. We put all the prepared ingredients in a deep salad bowl, add 100 g of sauerkraut and 1 can of canned peas to them. Salt and pepper to your liking, season with mayonnaise, sour cream or vegetable oil and mix thoroughly. Vinaigrette is ready to eat.
In second place in popularity is a delicious salad of beets, prunes and walnuts. 400-500 g of boiled beets are peeled and rubbed on a coarse grater. 100-200 g pitted prunes are steamed in hot water and cut into strips. 100-150 g of walnuts are dried in the oven, then crushed. Combine all the ingredients, salt a little and season with 100 ml of mayonnaise or sour cream. By the way, some housewives have adapted to this salad to add a couple of cloves of garlic, in this case, the dish takes on a piquant taste.
At the same level of popularity is a salad of boiled beets, green apples and raisins. Boiled beets and one sour, peeled apple are rubbed on a coarse grater, 100 g of washed and dried raisins are added to them, seasoned with mayonnaise or sour cream. You can add some chopped walnuts.
Herring under a fur coat is, one might say, another salad of boiled beets, which pleases us not only on holidays, but also on weekdays, therefore it is also widely known. But for celebrations, the refined “Pomegranate Bracelet” is just the way to go. Boil 2 medium-sized beets, 2 potatoes, 2 carrots, 2 eggs, peel everything and three on a coarse grater in different dishes. Boil 200 g of chicken and cut into strips. We cut one onion head quite finely and fry in vegetable oil. Pre-mix the mayonnaise with which the salad will be dressed, with 2 cloves of grated garlic on a fine grater. Salad is laid in layers that are smeared with mayonnaise:
1) potatoes + salt, pepper;
2) beets (half) + salt;
3) carrots + salt;
4) walnuts (do not lubricate with mayonnaise);
5) chicken (half);
6) fried onions (do not lubricate with mayonnaise);
7) eggs;
8) the rest of the chicken;
9) the rest of the beets + salt.
Grease the last beetroot layer with mayonnaise and sprinkle with pomegranate seeds. We close the salad bowl with cling film and send it to infuse in the refrigerator for 12 hours.