The ancient Greeks endowed the sweet root with powerful mystical powers, and the dishes obtained from it decorated the tables of extremely wealthy people. Perhaps it was in those days that they came up with beetroot salad with garlic, and we supplemented its wonderful properties with our favorite ingredients.

With cheese

Following the traditions of Greek cuisine, we certainly include a dairy product in the composition of beetroot salad with garlic and cheese.

List of ingredients:

  • carrots - 200 g;
  • mayonnaise;
  • boiled eggs - 4 pcs.;
  • ham - 300 g;
  • beets - 150 g;
  • garlic cloves - 3 pcs.;
  • potatoes - 250 g;
  • pickled / pickled cucumbers - 150 g;
  • feta cheese - 200 g;
  • pomegranate grains and apples - 100 g each.

To get a really tasty, beautifully decorated dish, you need to choose the “right” beet, which is a table (not fodder) variety.

The color of the tubers is dark red, with a pronounced purple hue. The cut should not have a white core and light rings.

Cooking method:

  1. We wash all vegetables, boil carrots, potatoes and eggs in one pan, and beets in another. Given its coloring properties, we always prepare the product in a separate container.
  2. Dice the ham. Apples are used without peels and seeds in finely chopped form.
  3. We remove the cucumbers from the jar, remove the tips. Shred the vegetables in small cubes and leave them in a colander so that the glass is excess liquid.
  4. We clean the cooled root crops, rub them on large grater cells. Free the eggshells and grind them into small ones.
  5. We spread the prepared potatoes to the bottom of a transparent salad bowl. Put a mesh of mayonnaise on it. Each subsequent layer is also abundantly flavored with white sauce to make the salad light and fluffy.
  6. Next, we place the ham and cucumbers, on top of which we place pieces of apples. Now pour the egg mixture, then the cheese chips.
  7. Combine chopped garlic cloves and grated carrots. We use the resulting mixture for the next layer. We complete the assembly of beetroot salad mixed with pomegranate seeds and the left part of the cheese.

We send the snack for several hours in the refrigerator, and then serve it to the table.

Beetroot salad with garlic and mayonnaise

This light and tasty dish has a low energy value. Food will not affect our slender figures, but will have a beneficial effect on the general condition of the body.

Product Composition:

  • vegetable oil - 150 g;
  • beet tubers (small) - 6 pcs.;
  • walnuts - 300 g;
  • mustard - 20 g;
  • quality mayonnaise;
  • yolks - 3 pcs.;
  • cloves of garlic - 6 pcs.

To obtain not only tasty, but also healthy salad, we will certainly use fresh young root vegetables.

Old tubers will be dry and lethargic, which will negatively affect the quality of food.

Order of preparation:

  1. Thoroughly wash the beets under running water, completely removing any remaining soil. Boil vegetables for about an hour. The duration of the heat treatment depends on the size of the tubers. To determine the degree of readiness, pierce them with a fork or knife.
  2. We drain the water from the tank, rinse the root crops, cool, remove the skin. What pieces to grate beets is a matter of taste. Processing on large cells will make the dish more expressive. The product, passed through small holes, will provide it with special tenderness.
  3. Grind walnuts, garlic pass through a press.
  4. Now prepare a delicious homemade mayonnaise. To do this, put chicken yolks, mustard and a pinch of salt in a bowl. Pour in a stream of fragrant oil, beat the mixture until a thick, viscous composition is formed.
  5. We combine the components of the salad in a deep bowl, season with cooked sauce mixed with garlic gruel.

Cooked food is equally beneficial for adults and children. However, for babies we halve the amount of garlic used.

Cooking with Sunflower Oil

For those who for one reason or another do not use mayonnaise sauce, there is a great alternative in the form of sunflower oil.

The list of components:

  • pitted prunes - 300 g;
  • beets - 5 pcs.;
  • garlic cloves - 5 pcs.;
  • walnuts - 200 g;
  • vegetable oil.

Cooking Method:

  1. We wash and boil the root vegetables to a soft state. Free the cooled beets from the peel, rubbing coarsely.
  2. Pour dried fruits with heated water, leave for 20 minutes in a liquid, then rinse thoroughly, dry with napkins, finely chop.
  3. Grind nuts. This can be done in several ways: to break with a submersible blender, chop the nucleoli with a knife or “walk” on them with a rolling pin to get a larger crumb.
  4. Pass the garlic through the press. Determining the amount of vegetable in the salad, we adhere to the average proportion: 1 clove per root crop. However, we are guided by personal preferences.
  5. We combine all the components of the dish in serving dishes, mix well.

We season the dish with aromatic vegetable oil, serve.

Beetroot Salad with Garlic and Walnuts

Almost every recipe for this tasty and mouth-watering snack includes more or less nuts. Such an additive gives the dish more rich and vibrant accents.

Product Set:

  • young beets - 3 pcs.;
  • cucumber;
  • fresh mayonnaise - 100 g;
  • mustard - 20 g;
  • walnut kernels - 50 g;
  • garlic cloves - from 3 pcs.

Step-by-step preparation:

  1. Boil thoroughly peeled root vegetables until soft. If we need to speed up the heat treatment of vegetables, we use a little trick. We prepare tubers for half an hour with the active boiling of a liquid that completely covers the product. If there is little water, add the right amount.
  2. We pierce the beets with a fork, make sure that the tubers are half ready, then pour the boiling water, change to a cold composition. We keep the vegetables in this state for 5 minutes, during which the product will reach the desired condition. Leave the tap open so that the water in the pan does not heat up.
  3. We clean the beets, grate them coarsely, put in a salad bowl. Add chopped garlic, diced pickled cucumber. Pour walnuts, crushed into small pieces. You do not need to grind them into “dust” if you want to feel in the salad the taste of nucleoli soaked in sweet root juice.
  4. We season the dish with mayonnaise, combined with a spoonful of prepared mustard. All mix well.

We decorate the beetroot salad with garlic halves of the kernels of nuts, serve.

Carrot Recipe

The composition of this dish is literally saturated with vitamins and useful trace elements. Stunningly delicious and mouth-watering “pill”!

Necessary components:

  • olive oil;
  • beet tubers - 4 pcs.;
  • carrots - 3 pcs.;
  • white cabbage - 400 g;
  • ½ lemon juice;
  • salt.

Cooking process:

  1. Rinse the vegetables thoroughly. Shred the cabbage with a thin straw and place in a spacious dish.
  2. We clean the carrots and beets, rub the root crops coarsely. To reveal the juicy qualities of vegetables, gently knead them with your hands, waiting for the desired result.
  3. We season with salt, sprinkle the components of the dish with the juice of half a lemon, add olive oil, mix everything well.

We use this useful salad with carrots immediately after cooking: this dish is not subject to storage!

With sour cream dressing

In the presented salad recipe we use the most healthy, juicy and fragrant beets, baked in the oven.

Ingredients Composition:

  • homemade sour cream - 200 g;
  • young beets - 5 pcs.

Cooking Technology:

  1. Thoroughly rinse the tubers, get wet with napkins, cut off the “tails”. We wrap each vegetable in foil, trying to make it as tight as possible. We put the packaged products on a baking sheet and send for 40 minutes to the oven, heated to t 200 ° C.
  2. We get the beets from the oven, free from metal paper. When the tubers have cooled, we peel them, rub them grossly, and fill in with homemade sour cream.

Cooked salad with the aroma of baked vegetables can be consumed hot or cold, and it is better to serve it slightly warm.

Beet and garlic salad for the winter

Home canning is becoming an increasingly popular way of providing families with tasty and wholesome food. It is nice to get a jar of beetroot salad in the winter and remember the bright colors of the past summer.

Grocery list:

  • regular sugar - 20 g;
  • vegetable oil - from 120 ml;
  • fresh young beets - 1 kg;
  • garlic cloves - 60 g;
  • table salt - 120 g.

Any technological process associated with canning requires the use of quality products, as well as compliance with absolute purity.

Cooking:

  1. We choose fresh and certainly young root crops. We thoroughly wash them, peel them, remove all damaged or dubious places. Cut the vegetables into long and thin strips.
  2. Heat high-quality lean oil in a pan. Crush every clove of garlic with a knife with the husk, spread into a hot composition and fry for a minute on low heat.
  3. Next, place the pieces of root crops, simmer them for a quarter of an hour with minimal heating. Season the products with salt, white sugar, a mixture of peppers, favorite spices and spices. Cook for another 20 minutes.
  4. At the end of the process, pour in the vinegar, mix everything well. After 3 minutes, we spread the food in sterilized jars and carefully close the dishes.

You can cook beetroot salad with thin garlic flakes in a wide variety of variations. Complementing the dishes with poultry, fruits and vegetables, perfectly shading the soft taste of the root crop, we get the most delicious and beautifully decorated dishes.

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