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Beetroot salad: simplicity in the details. Video
Beetroot salad only sounds simple and unpretentious, in fact, beetroot recipes can surprise gourmets more than once. Housewives, on the other hand, are recommended by professional chefs to remember a few little tricks when handling beets that will help create a truly new and tasty dish.
Beetroot salad with nuts and prunes
This recipe for beetroot salad with nuts and prunes will be ideal for fans of fasting days and non-strict vegetarianism. To prepare this salad with beets, you will need: – 2 medium beets, – 2 chicken eggs, – 50 grams of peeled walnuts, – 2 tablespoons of sour cream, – a handful of peeled sunflower seeds, a clove of garlic, sesame seeds and salt to taste.
When choosing beets, do not be seduced by large specimens, give preference to lush beets in the shape of a turnip of medium or small size
Grate the boiled beets. Detail the walnuts with a knife and add them to the beets along with the seeds and sesame seeds. Place the ingredients in a salad bowl. Grate the boiled egg and additional yolk, squeeze the garlic through a garlic press, mix the eggs and garlic with sour cream and put in a salad bowl with the beets. Top with the remaining protein, seeds, and sesame seeds. Your salad is ready.
Korean salad with beetroot is a dish of exclusively raw vegetables, supplemented with various spices and specially prepared vegetable oil. For him, take: – 1 kg of beets, – 30 grams of garlic, – a few tablespoons of vegetable oil, – 1 teaspoon of vinegar, – salt and black pepper to taste.
If the beets you bought are not too sweet, add a little sugar to them – this will significantly improve the taste and become richer.
Grate raw beets on a coarse grater in the form of long thin strips and add vinegar, pepper and squeezed garlic to the root vegetable. Season with salt to taste. Put the salad in a water bath and start preparing the vegetable oil – heat it in a frying pan until a haze appears and pour it into the beetroot mass. Cool the salad and place in the refrigerator for 10-12 hours, you get a sweet and sour salad with a piquant taste.
Beetroot salad with onions and apples
A salad with beets and apples requires the following ingredients: – 300 grams of beets, – 1 onion, – 1 large apple, – a pinch of caraway seeds, – a few tablespoons of sour apple juice, – horseradish, sugar and salt to taste.
For dressing, prepare sour cream or vegetable oil.
You can prepare this salad by baking beets and apples in the oven, where they are completely baked. Wrap them in foil or parchment paper and place in the oven or oven
Peel the beets and grate them on a fine grater. Cut apples and onions into small strips and mix with mashed beets. Season the ingredients with sour juice, salt and sugar, add sour cream or vegetable oil to the salad, and let the dressing soak completely. After that, the salad with beets and apples can be served.
Beetroot with cheese and garlic
Can’t live without cheese? Then you will like a salad with beets, cheese and garlic, which is simple to prepare, but has a bright expressive taste and looks great on the festive table in portioned salad bowls. To prepare it, you will need: – 1 kg of beets, – 200 grams of any hard cheese, – 1 onion, – 180 grams of table mayonnaise.
If desired, instead of traditional cheese, you can put feta cheese in the salad, the taste of which no less favorably emphasizes the taste of beets
Before boiling the beets, wash them, but do not peel them off, but simply place the beetroot in a saucepan and simmer it for an hour and a half to two hours over low heat, making sure that the water does not boil away. After cooking, be sure to drain the water, cool the beets and only then remove the peel. Cut the boiled beets into thin strips, finely chop the garlic and grate the cheese or feta cheese on a fine grater. Combine the beets with chopped garlic, season with mayonnaise to your liking, put the salad in portioned salad bowls and sprinkle with grated cheese or feta cheese on top.
A few little tricks from experienced chefs
Since beets take a very long time to cook, the cooking time can be shortened. Pour boiling water over the root vegetable, let it boil for an hour, remove from the stove and keep it in cold water for 10 minutes.
Always boil beets in unsalted water, as salt robs the beetroot of most of its flavor, vitamins and nutritional qualities.
It is advisable to store boiled beets in the refrigerator for no more than forty-eight hours, in the future it loses its taste and begins to dry out.
Some housewives like to squeeze out excess beet juice to keep the dish from spreading. In no case do not pour out this liquid, as in the future it can still be useful in the preparation of beetroot borscht, making its color more saturated.
There is another problem as well. People may love beets as an ingredient in a dish, but they hate the smell of vegetables. In this case, you can get rid of the aroma of the beets by throwing a few crusts of rye bread into a saucepan with boiling vegetables.