Boiled beetroot salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, Violetta, refined, satisfying General - all these salads are easy to prepare, and the result will certainly delight you. We will tell you the best recipes for beet salads.

Boiled beet salad with sour cream or mayonnaise

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate. Each hostess also has a salad dressing - you can choose sour cream, mayonnaise or mix these two sauces together: the taste will be softer, and calorie content will decrease significantly.

Baked and boiled beets are ideally combined with feta cheese: try to combine them, you are sure that you will become a fan of it.

For the salad we need:

  • two large beet fruits;
  • 2 cloves of garlic (if you like spicy);
  • salt;
  • pepper to taste;
  • sour cream and mayonnaise - 100 g.

Boil beets until soft and cool. We clean the root crop from the upper "skin", rub on a coarse grater. Squeeze out two cloves of garlic through a garlic squeezer (can be grated) add salt and pepper. Season with sour cream, mixed in equal proportions with mayonnaise. Garnish with sprigs of parsley or dill. We serve as a snack for dinner: the salad is in perfect harmony with the baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will be tastier if it is previously cooled.

With garlic

Salad of cooked red beets will take on a different taste if you do not rub the root crop and cut into a small cube no larger than 2 mm: the taste will turn out different, but no less interesting.Garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - vegetables and garlic mix and get a delicious taste.

You can fill it with traditional mayonnaise, but try replacing it with non-fat natural yogurt - the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We offer this proportion: for two large beets, three cloves of garlic - the dish comes out moderately sharp, and there will be no need to be afraid of a bright garlic flavor.

Boiled Beetroot and Carrot Salad

All supporters of a healthy diet will certainly appreciate a salad of boiled beets and carrots. We need boiled beets, but carrots - fresh. Cooking a salad is very simple: boil large beets and let it cool. Coarse carrots rub on a coarse grater, also do with chilled beets.

Mix the salad, add fresh parsley, cut into small pieces, squeeze a couple of cloves of garlic. We will choose non-fat salad dressing: sour cream with 10% fat, yogurt or natural yogurt. You can decorate the salad with grated hard cheese - it will add piquancy. The dish will turn out to be especially tasty if you let it brew for a bit (within an hour) and cool it well before serving. Bon Appetit!

With beets and beans

Beetroot-bean snack - a simple hearty dietary salad will appeal to everyone who counts calories. Beans contain vegetable protein, a healthy vegetable, has a high energy value.

For salads, it is better to buy sweet beets, others will be watery, and the dishes will turn out to be fresh.

Cooking, adhering to the following steps: peel the boiled beets, cut into small cubes. Beans (you can cook yourself or buy a can), we recline in a colander, freeing up excess fluid. Make a dressing: mix a teaspoon of mustard with vegetable oil, lemon juice (to taste), a dessert spoon of sugar (better than cane), and salt. Grind a bunch of green onions and dill, add to the vegetables. Season everything with dressing, and cool. Our salad is ready! Light, but satisfying, uncomplicated and pleasant beetroot salad is an ideal addition to fish or meat, and is perfect as an independent side dish.

Classic vinaigrette

Vinaigrette may well be considered the hallmark of Russian cuisine. We especially love it in the winter time of the year, when you really want hearty, moderately spicy dishes. And if you serve vinaigrette with slightly salted fish "Ivasi", then the dish will turn out to be truly fabulous!

You can put beans in a vinaigrette: the taste will be very interesting; but peas in this case do not need to be added.

Cooking a vinaigrette, following these steps:

  1. Boil three carrots (not large), large beets and four potatoes.
  2. Cool the vegetables.
  3. We clean and finely cut into cubes.
  4. Barrel pickles in tiny cubes.
  5. Add the sauerkraut.
  6. Sprinkle with green peas.
  7. We cut onions (or green, who likes more).
  8. Mix vinaigrette, season with fragrant sunflower oil.

Vinaigrette is very tasty with fresh dill, you can add a little 9% vinegar and even mustard there - you get an interesting “spicy” version of the vinaigrette. The salad is delicious with fresh brown bread and light-salted herring, and it’s the perfect side dish for any fish dish.

Herring under a fur coat

Thousands of Russians love the salad of cooked red beets and herring: it is simply impossible to imagine a New Year's table without a herring under a fur coat. But the charm of the salad is that the ingredients are available, they are inexpensive, which means you do not need to wait for the holidays and it is easy to spoil yourself with this gentle spicy snack from time to time.

Beet-vegetable coat can cover not only herring; very interesting version with smoked mackerel (you can take any smoked).

How to cook herring under a fur coat?

  1. We cut herring, remove the skin, carefully take out even the smallest bones.
  2. We cut herring into small cubes.
  3. On a large flat dish, three three tubers of boiled potatoes.
  4. Put the herring on the potatoes.
  5. Sprinkle with finely chopped onion-turnip.
  6. Three boiled carrots.
  7. Sprinkle with grated eggs.
  8. Three boiled beets.

You can repeat the layers. Each layer must be lubricated with mayonnaise, and spread it with a thin mesh. So the layers will be fluffy and airy, and the herring under a fur coat is even tastier. Mistresses who prefer to spread mayonnaise with a spoon make a mistake: the layers come out tight, and the ingredients do not share tastes with each other. However, you are free to do as you used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

Salad "Violetta"

According to legend, a beautiful name came from a lady who simply adored adding pickled cucumbers to beet salads, and her dish was always popular with guests. The combination really turns out to be piquant, and the taste is completely unbroken.

To prepare the Violetta salad, we do this:

  1. Dice boiled beets.
  2. Add pickled cucumbers, cut into small cubes.
  3. Add green peas.
  4. Put slices of feta cheese or cream cheese.
  5. Squeeze a clove of garlic.
  6. Season with mayonnaise or sour cream.
  7. Add salt and pepper to taste.

Violetta is ready! We serve as a snack for a family celebration and eat with a white baguette.

Beetroot and Prune Recipe

Boiled beets combine perfectly with prunes - the two components seem to be made for each other. Salad is even tastier with walnuts, but whether or not to add garlic is up to you. The ingredient here is optional.

Prepare a salad for even children:

  1. Three boiled beets on a coarse grater.
  2. Soak the prunes and cut them into thin strips.
  3. Add dried fruits to beets.
  4. Dress with mayonnaise mixed with sour cream.
  5. We add.
  6. Sprinkle with chopped walnuts.

A festive, light salad with prunes is ready! It is especially tasty to eat with duck breast, baked in the oven and home-made boiled pork.

General Salad

Puff salads are the hits of any holiday table. Beetroot, which was called "My General" (or simply "General") is considered "male" due to satiety and the presence of meat and cheese. The male representatives love him very much.

Cooking, following these steps:

  1. Finely cooked boiled meat (300 g) into cubes and spread on a flat dish.
  2. Pour on a net of mayonnaise.
  3. Squeeze a clove of garlic.
  4. Rub any hard cheese (100 g) on ​​top.
  5. Water the mayonnaise again.
  6. Three 2 boiled eggs, repeat the layer with mayonnaise.
  7. On top we rub 2 medium carrots, boiled and chilled.
  8. The last layer is boiled beets and a net of mayonnaise.

The "general", like the herring under a fur coat, needs to be soaked properly. Ideally overnight. The taste of the salad is delicate, sweet-spicy, and, as practice shows, is eaten first. You can prepare portioned versions by laying out layers in special cooking rings.

As you can see, there are many ways to make boiled beet salads - recipes for every taste and preference. Do not forget to pamper your loved ones with this tasty and healthy root crop, discovering new gastronomic experiences.

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