Sugar beet, which is sold in all vegetable stores, is an extremely useful root crop, which we undeservedly eat little. Even a simple salad of boiled beets is an extremely effective tool for normalizing digestion.
Beneficial features
The Latin name for beets is beta. Beet Betaine has long been evaluated and used in medicine for the prevention of cancer. It is widely used in cosmetology in the production of surfactants that perfectly moisturize the skin and improve its appearance. In sports and medical nutrition, beetroot betaine is indispensable in creating a balanced diet to improve the metabolism, therefore, beetroot salad with prunes is always on the menu of sports canteens and sanatoriums. One of the most remarkable properties of betaine is DNA methylation, that is, an effective fight against the aging of body cells.
Ingredients that work well together
If boiled beets with garlic become a frequent guest at your table, then you will not know anything about age problems. In order for garlic to give to the dish, and accordingly to your body, all its juice, which has a powerful antioxidant effect, must be crushed using a special garlic squeezer. No need to puzzle how to cook a salad of boiled beets. The recipes are very simple. Beets go well with walnuts, garlic and pickles. Only cucumbers should certainly be barrel-shaped, as they say, “tear your eyes out”, and not pickled or canned. A salad with such ingredients will appeal to Russian people.
Meat Salad
For meat dishes, a spicy salad of boiled beets is very good. The recipe requires to get beets, cucumbers, garlic, walnuts and mayonnaise.
- Boil one large, 500 gram beetroot in a peel. Cooking time - 40-50 minutes, cool, peel and grate on a coarse grater.
- 2-3 large cucumbers, 200 grams each, grate on the same grater.
- 150 grams, a little more, chop the walnut kernels with a knife.
- A few cloves of garlic, 20 grams, squeeze through a garlic squeezer.
- Combine all of the listed ingredients, season with mayonnaise and mix.
Step by step recipe for beetroot salad with prunes
Many people like beetroot and prune salad. He will need boiled beets, prunes, peeled walnuts, seedless raisins and mayonnaise. Here is a step by step recipe:
- Peel the beets and grate.
- Pour the prunes with boiling water for 30 minutes, then drain the water, dry the prunes and cut into small pieces.
- Pour raisins with boiling water for 10 minutes, then drain the water and dry the raisins.
- Chopped peeled walnuts with a knife.
- Put all the ingredients in a bowl, add mayonnaise and mix.
Beetroot salad with prunes can be made without raisins, replacing it with dried apricots. Before eating, dried apricots should also be soaked in boiling water until soft. For the festive table, you can try to beautifully and originally design a salad of boiled beets. A photo of one of these options is placed below.
Lenten salads from boiled beets with vegetable oil
Many people do not like vegetable root vegetables due to the specificity of the glandular aftertaste. No problem. Raw beets are generally rarely eaten - only in the form of freshly squeezed juice in a special therapeutic diet. Boiled beets with butter - very soft and pleasant to taste, metallic astringency is completely absent. Just cook the beets, peel them off, grate the root vegetables or cut them into small cubes, salt, pepper and season with vegetable oil.
Delicious spicy Korean salads are made from beets. Many people think that they are made from raw beets according to the same principle as from carrots. This is not true. If the beets are not cooked, then the glandular flavor will remain and spoil the whole dish. To prevent this from happening, it will still have to be slightly boiled, that is, from the moment of boiling, cook for 10-15 minutes, no more - it should turn out almost raw. Then quickly cool under cold water, dry, peel and grind using a special grater-shredder for Korean carrots.
After that, sprinkle the beets with sugar and salt, pour a little vinegar and mash hands for one minute. Next, you need to make a gas station. To do this, in a small deep frying pan, you need to heat the oil, throw in it ground black and hot red pepper, ground coriander seeds and chopped garlic, stand for 10 seconds, remove from heat and immediately pour into the prepared beets. To beets in the best way took in all the aromas of spices and seasonings, it is recommended to crush it with oppression. You can eat in a day. For a kilogram of beets, take about half a teaspoon of red and black pepper, one teaspoon of coriander, 6 cloves of garlic, 3 tablespoons of vegetable oil, one tablespoon of granulated sugar, salt and vinegar to taste.
Fish salad
Gourmets can enjoy salmon salad with boiled beets. The recipe can be improved to your liking, but more on that later.
- Boil beets and potatoes in their uniforms, 400 grams each, peel and cut into small cubes.
- Cut the same amount of smoked salmon in the same way.
- Canned pitted olives, one jar, cut into rings.
- Grind dill, parsley, arugula, celery and cilantro in a traditional way.
- Heat a half cup of peeled pine nuts in a pan and leave whole.
- Combine all of the above ingredients in a salad bowl and season with balsamic vinegar with mustard oil. Instead of salmon, you can use salmon or spring mackerel.
Meat salad for the festive table
Beetroot salad with prunes and jamon is not cheap. But it can become the main decoration of the festive table.
- Prepare the marinade: mix in a bowl balsamic vinegar, olive oil and crushed garlic.
- Put boiled beets in small cubes into the marinade for 10 minutes.
- Cut the jamon into thin strips.
- Grind the Roquefort cheese into cubes.
- Break the arugula and lettuce leaves with your hands.
- Mix all the ingredients together with the marinade in a salad bowl and put on a dish, decorating and decorating as you wish.
Mayonnaise Salads
The following is another healthy and simple salad. Boiled beets, carrots, lean beef and cucumbers for it are taken in approximately equal amounts. They should be cut into cubes as small as possible, add crushed garlic and chopped walnuts. Season with mayonnaise. The salad will be amazing. It can be served even as an independent dish.
Boiled beets with mayonnaise are included in the recipes of many famous gourmet salads - "My General", "Herring under a fur coat", "Royal" and others. Meat and fish can be used both in boiled form, and smoked or salted. Beets for salads can not only be boiled, but also baked in foil, then its value will be higher. To make a delicious salad of boiled beets, the recipe can be any of the ones in this article, but the beets for them must be boiled or baked with intact peel.
Experienced culinary experts believe that cooked vegetable salads should not include raw foods, with the exception of nuts, garlic and herbs. Dried fruits are also not considered raw, since they are boiled with boiling water before being added to the salad. However, fans of vitamins still dilute their salads with freshly grated beets or carrots. But this is not for everybody.
Here is a very simple, tasty and light salad for those who do not know how to cook at all: in addition to boiled beets and mayonnaise, you will need Feta cheese and cashew nuts. Grind cheese, beets and nuts, put in a salad bowl, top with mayonnaise.
The secrets of delicious boiled beet salads
There are several features related to the preparation of sugar beet salads.
If you want all the ingredients to retain their original appearance, and not become beetroot, then beets, before combining with them, pour vegetable oil and soak for several minutes.
To make the salad perfect, add nuts peeled from the thin film covering them. To do this, peel the nuts exempted from the hard shell for three minutes in boiling water, drain the water, cool and remove the skin with your fingers. She must slide very easily. Also, to improve the taste of last year's walnuts, they can be soaked for half an hour in salty boiling water - they will taste like fresh, freshly picked from a tree.
For salads, vegetables should be boiled in a peel and without the addition of salt, since it promotes digestion, that is, loss of shape, and this is unacceptable for salads. In addition, salt is present in large quantities in other components of the future dish - in pickles, sauerkraut, pickled or canned olives, mushrooms, mayonnaise, etc. Fish and meat for salads are taken ready to eat and salted. This is a very important recommendation for those who are not yet experienced in cooking. They say: “Lack of salt is on the table, and lash is on the head,” which means that the under-salted dish can be fixed, but the salted one will have to be thrown into the bin.
The readiness of vegetables for salad is checked very easily - from time to time, pierce them with a sharp knife while they are boiled or baked. If he enters freely and without effort, then the product is ready.
Cooked salads become the most delicious after some exposure to them in the refrigerator. From an hour or more. Those who like to add onions to salads can be advised as follows. After the onion is cut, and the tears for this occasion are burst out, pour this villain with boiling water for a couple of minutes, then drop it in a colander and let it drain water. Now it can be safely added to our dishes. Onions that are not processed in this way unpleasantly distorts the taste of the salad if it lies in it for several hours.