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Boiled beetroot salad: the secrets of a healthy diet. Video
The main advantages of beets are their usefulness and availability at any time of the year. In addition, this root vegetable is ideal for both salads and desserts, which earned it popularity both among professional chefs and among lovers of tasty and healthy food.
– For salads, I try to use baked beets. It has a brighter taste and richer color. Beetroot itself is a cheap vegetable, but you can easily surprise your guests with it. It is only important that the product is initially correct and tasty. To do this, you should follow two rules.
Do not use large beets; medium beets are fine for salads.
After baking or boiling, be sure to slice off each beet and taste. If the beets are not sweet and tasty enough, will sour or acquire a watery taste, then it is better to leave them for another dish, for example, for borscht.
You can quickly make a boiled beetroot salad and a few more beetroot salad options that are great as a main course and snack.
To make a boiled beet salad, take:
1 large beet
half a glass of vinegar 6%
2 tablespoons vegetable oil
2 pinches of ground black pepper and salt to taste
First, wash and boil or bake the beets thoroughly.
When ready, cool the root vegetable, peel it and cut into thin cubes. Set the container of boiled beets aside.
Large vegetables require cooking for at least 3 hours, medium – 2 hours and small – up to 50-60 minutes. For salads, it is recommended to choose small vegetables that do not take that long to cook.
Prepare the marinade: Pour 15% table vinegar over the chopped beets and let sit for XNUMX minutes.
Drain the liquid, place the pickled beets in a salad bowl.
Add salt and pepper to taste and season with vegetable oil.
The easiest boiled beet salad is ready!
If desired, it can be supplemented with finely chopped prunes or a sweet apple, grated through a fine grater.
Beetroot and carrot salad
To prepare a healthy and dietary beetroot salad with carrots, you will need:
1 boiled beet
1 fresh carrot
table mayonnaise and salt for dressing
Wash the beets, boil them until soft and peel them.
Rinse and peel the carrots.
Grate vegetables on a coarse grater, put them in a salad bowl.
Salt to taste and season the salad with mayonnaise.
Garnish the fresh carrot salad with parsley or dill if desired.
Puff salad with boiled carrots
To prepare a delicious and beautiful layered salad of beets and boiled carrots, take:
1 medium beet
several large potatoes
1 bulb
150 grams of mayonnaise
1 carrots
3 eggs
2 apple
salt to taste
Method of preparation:
Boil vegetables, drain the water, cool and peel them. Hard boil the eggs.
Grate boiled potatoes, carrots, eggs, and beets on a medium grater into separate bowls.
Chop the onion into small pieces and pour boiling water over for ten minutes to remove the unpleasant bitterness.
Drain the water. Peel the apple and grate on a fine grater.
Now begin to lay out the layers of lettuce on the bottom of a wide plate in the following sequence: first a potato layer, salted and smeared with mayonnaise, then a carrot layer greased with mayonnaise on top, the third layer will be onions, then egg-apple layers greased with mayonnaise and, finally, a beet layer …
Decorate the salad with sprigs of fresh herbs, let it brew and serve in an hour.
Beetroot and seaweed salad
For lovers of the healthiest seaweed – a recipe for beet salad with this specific product.
Take:
1 beets
200-300 g of pickled seaweed
vegetable oil
black pepper and salt to taste
Boil the beets, cool them, peel them and cut them into small cubes.
Pour the seaweed marinade and add it to the chopped beets.
Season everything with vegetable oil, pepper and salt to taste.
Add a handful of peeled walnuts to the finished salad, stir, let it brew and serve the dish to the table.
If you wish, you can replace the seaweed with pickled pickles or herring, and use a mixture of mayonnaise and sour cream as a dressing.
As a sauce for this dish, olive oil or sunflower oil, which is loved by adherents of diets and healthy food, is also suitable.
To prevent the bright burgundy color of beets from fading during cooking, add a teaspoon of vinegar or two teaspoons of lemon juice to boiling water. These ingredients will preserve and add brilliance to the vegetable.
In order to prepare canned beetroot salad, which is so pleasant to feast on on cold winter evenings, you will need:
2 kg beet
1 kg of red bell pepper
1 kg of red tomatoes
vegetable oil and salt
Grate raw beets on a coarse grater, mince the tomatoes and put the vegetables to simmer in one saucepan for one hour.
Stir occasionally.
Cut bell peppers and onions into strips and fry in vegetable oil.
To make the salad taste more piquant, add a pinch of cumin seeds to the pot with beets and tomatoes, which will also help the vitamins and other nutrients to be absorbed better.
Add the sautéed onions, peppers and salt to taste to the vegetables.
Simmer for another 5-10 minutes.
Spread hot into jars and roll up.
The winter preparation is ready, which will delight your family members and guests with its bright taste and summer vitality.