How often do we eat beets? Most likely, not very often - unless, when we are going to prepare a salad "herring under a fur coat". Well, of course, we put in borsch. However, it is not necessary to wait for the holiday to prepare some kind of complex salad. From beets you can make very simple, but very tasty salads for "everyday life".
Most often, we are stopped by the fact that for salads, beets, as a rule, are boiled, but it is cooked for a long time. I recommend baking a few beets in the oven, right in the peel - it’s tastier than boiled, and we don’t use it immediately, put it in the refrigerator, and then “lettuce” the salad when the root crop is ready for use is not a problem at all.
In order not to get your hands dirty, you can use medical gloves or just put a plastic bag on your hand and avoid staining your fingers.
Beets with garlic - recipe
There are a lot of recipes for making salads with beets - both complex and simplest - so, if you are not lazy, you can always diversify your table. In addition, doctors advise more often to use beets to normalize the digestive tract. (although diabetics need to comply with the measure, after all, beets are very rich in sugars).
I will give only a few simple recipes where the quantity of the product will not be clearly indicated, from a simple calculation that for 2 medium-sized beets, you take everything else to taste - 3-4 cloves of garlic, 70-100 grams of cheese, 3-4 pieces of nuts.
The simplest recipe for beetroot salad is beets with garlic and mayonnaise.
Here everything is generally simpler than simple - peeled whole (or baked in the oven) and cooled beets, peel through a grater and add a few cloves of garlic, chopped finely or passed through a crush. Salt, season with mayonnaise or vegetable oil. All affairs - for 5 minutes!
You can modify this recipe a little by adding chopped walnuts to beets with garlic (you just need nothing - 3-4 things, and the taste will noticeably improve).
Another great combination is beets with garlic and cheese. This combination not only tastes good, but also looks extremely appetizing when on a bright burgundy beetroot background lies a sort of hat, white or cream, grated, hard cheese - very festive. And inside the salad are the same nuts and garlic with mayonnaise or butter! In the process of eating, everything is mixed up - just an overeating!
There is also a wonderful recipe for beetroot salad and boiled (or canned) beans with the addition of pickles - all this is cut into cubes of the same size (except for beans, of course) and seasoned with hot vegetable oil. Beans take a glass or, if canned, then the contents of a standard can, separated from the sauce. Again, do not forget to add garlic here. And you can also put boiled or baked carrots, one thing is enough, also cut into cubes - a very funny salad and a very satisfying one.
But there is an option for beans and beets instead of pickles add a fresh apple and the same walnut. Then the garlic is canceled, still season with the juice of half a lemon and season with oil.
I almost forgot about the recipe for beetroot and prune salad - it's just a miracle salad (you probably already guess how healthy it is in certain cases), and how delicious it is!
Everything is done in the same simple way - a handful of prunes is steamed, then cut into pieces, not necessarily small, can be stripped, mixed with boiled beets (or baked), cut into cubes or straws, chopped walnut and garlic are added, salted to taste and everything is seasoned and seasoned mayonnaise.
By the way, meat salads, where beets with garlic are used, are also very tasty and satisfying. Boil the meat in advance, cool, chop finely and add the beets, chopped or grated, together with pickles, add the boiled egg, also finely chopped and season with garlic and mayonnaise. It turns out very satisfying.
Fans of spicy dishes can add pepper and other favorite spices to salads and of course decorate them with herbs.
Cook for health!