Beetroot salad with garlic - 8 recipes

In winter and during the off-season, beetroot salad with garlic should be a frequent guest at the dinner table in every family. This appetizer will replenish the body's supply of vitamins, and a piquant supplement will protect against viruses. Next, the best recipes of such a salad are published.

Beetroot Salad with Garlic and Mayonnaise

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

1. First you need to boil the root crop directly in the skin. This will take 40-45 minutes.
2. The finished vegetable is peeled and rubs coarsely.
3. Garlic is minced in any convenient way. It can simply be finely chopped, passed through a press, or knead in a mortar.
4. Salt and sauce are added to the components from the second and third steps.

Ready beet salad with garlic and mayonnaise needs to be mixed well and left to insist on cold.

A simple recipe with sunflower oil

Ingredients: 3 medium beets, 60-70 g of walnut kernels, 2-3 garlic wedges, sea salt, refined oil, any fresh herbs.

1. Beets are boiled until soft, after which they immediately sink into ice water. The cooled root crop is cleaned and rubbed with the largest holes. Vegetable to taste salted. You can sprinkle it with a mixture of ground peppers.
2. Garlic cloves are cleaned, after which they can be crushed in any convenient way. For example, use a garlic squeezer, a fine grater or simply crush the product in a mortar for this purpose.
3. Walnut kernels are first a little fried in a dry pan. Then you can grind them. The method depends on the tastes of the cook.If you want the nuts to be clearly felt in the snack, then it will be enough just to chop them with a knife. Or grind them with a coffee grinder.
4. Garlic and nuts spill out to the prepared beets.
5. The appetizer is seasoned with salted mayonnaise.

The dish is decorated with chopped herbs.

Beetroot Salad with Cheese and Garlic

Ingredients: 140-160 g of semi-hard or hard cheese, 620 g of beets, 2-4 garlic wedges, table salt, mayonnaise.

1. The root crop is cooked or baked in the oven until soft. Then it needs to be cooled and freed from the skin. It is necessary to cut it as thin as possible. The peeled beets rubs coarsely and is laid out in a salad bowl.
2. Crushed fresh garlic is added to the same container.
3. Separately, the cheese is grated coarsely on a grater. He also goes to the rest of the components.
4. All ingredients are seasoned, seasoned with mayonnaise or another suitable sauce and mixed well.

Ready beet salad with cheese and garlic is immediately served on the table.

Tasty recipe:boiled beetroot salad

With walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. tablespoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

1. The root vegetable is wrapped in foil and sent to the oven to bake until cooked. Then it needs to be peeled and chopped beets on the finest grater.
2. The peeled nuts are fried for a couple of minutes in a dry frying pan. This will make their taste and aroma more saturated. Next, nuts are chopped with a knife.
3. Prunes are washed, steamed with boiling water. When the dried fruit softens, it must be cut into small pieces.
4. Products from the first three steps are combined. Crushed garlic is added to them.
5. To prepare the original sauce, freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar are mixed. If the citrus juice turned out to be acidic, you can add a little granulated sugar to it.

Beetroot salad with nuts is seasoned with the resulting sauce, mixed and served.

Violetta - a step by step recipe

Ingredients: half a kilo of beets, 180 g of processed cheese, 2 barrel pickles, 180 g of canned green peas, 2-3 garlic wedges, table salt, half a bunch of green onions, sauce.

1. The root crop is cooked until cooked, after which it is completely cooled, peeled and chopped into cubes.
2. Cheese is ground in the same way. A soft bath product will not work.
3. Diced and pickled cucumbers.
4. The three-step components are mixed. Shredded greens and peas are added to them without marinade. Peas to taste can be replaced with white pickled beans.
5. The last to go is crushed garlic.
6. The appetizer is seasoned with salt sauce and mixed well.

The treat is ground with chopped greens and sent to insist in cool.

Boiled Beetroot and Raw Carrot Salad

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g of walnut kernels, chive, table salt.

1. Beets are cooked in advance until cooked and completely cooled. The carrots are left raw. Both vegetables are peeled and chopped with fine chips.
2. You can immediately mix these ingredients in one bowl. Crushed garlic is added to them.
3. Kernels are lightly fried in a dry skillet and chopped finely.
4. Prunes are washed, poured with boiling water for a few minutes, and then arbitrarily chopped.
5. Nuts and dried fruits are also sent to a future salad.

It remains to salt the appetizer and season with olive oil. The treat laid out in several layers with the repeated alternation of boiled beets and raw carrots looks very nice. Between vegetables, nuts and prunes are distributed.

Tasty recipe: how to fry garlic arrows

Classic "Garnet Bracelet"

Ingredients: large chicken fillet, small salt, 2 selected eggs, whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g walnut kernels, 40 g seedless prunes, mayonnaise.

1. First, root vegetables, eggs and chicken are boiled in salted water.
2. The first layer of the snack will be cooled coarsely grated potatoes, coated with salted mayonnaise. In the middle of the plate, on which the products are laid out, a glass is installed. A snack will be formed around it.
3. The second layer is grated beets with mayonnaise and chopped nuts.
4. Next, the filet is distributed, torn into fibers, smeared with sauce.
5. Strips of prunes soaked in boiling water are placed on the meat.
6. The next layer will be coarsely grated carrots with salted sauce.
7. Grated eggs with mayonnaise and pomegranate seeds last.

Before serving, the appetizer must be well soaked in coolness. For this, 30-40 minutes will be enough.

Vitamin option with garlic

Ingredients: 2 large beets, 120 g light sour cream, salt, 3-4 garlic cloves, 1.5-2 tbsp. spoons of grated horseradish.

1. When preparing a salad, the housewives think about how much to cook the beets in order to preserve all the useful properties in it. It will be enough 35-40 minutes in boiling water, depending on the type of vegetable. But it’s even better to bake the root crop in the oven.
2. Next, the beets coarsely rub and spill out into the salad bowl.
3. Shredded horseradish and crushed garlic are added to the vegetable.
4. To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the salad in question has a positive effect on the body. Raw vegetables are especially beneficial. Spring salad of fresh fruits with the addition of wild garlic, green onions, parsley will help cope with vitamin deficiency. Regular consumption of snacks helps to strengthen the immune system.