Beetroot salad "Vitamin"

Prepared by: DenisovaSveta

10/30/2020 Cooking time: 30 min

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The “Vitamin” salad itself speaks about its benefits for the body. Basically, such salads are prepared from raw vegetables, which contain the maximum amount of vitamins.

How to make boiled beet salad - 16 varieties

Beet salad “Appetizing”
Layered vegetable salad or vegetable cake
Beetroot salad with orange and arugula
Layered salad cake made from boiled beets
Salad of boiled beets and apples
Boiled beet and kiwi salad
Beetroot pkhali
Boiled beet and bean salad
Beet salad with champignons and almonds
Beet salad with garlic, prunes and walnuts
Roasted beet salad
Beet salad “Favorite”
Beet salad with pear and avocado
Korean beet salad (Korean beets)
Celery root, carrot and beet salad
Beet salad with blackcurrant sauce

How to make fresh beet salad - 15 varieties

Fresh carrot and beet salad
Raw beet salad with feta cheese and pear
Cleansing fresh beet salad
Fresh beet salad with dill
Beauty salad from fresh beets
Fresh beet salad with carrots, quinoa and spinach
Beet salad with fried onions
Raw beet salad on lettuce leaves
Citrus fresh beet salad
Korean beet salad
Spring salad of fresh beets
Fresh beet salad with eggplant
Multi-colored fresh beet salad
Fresh beet salad with ginger sauce
Fresh beet salad with blood orange

Beet salad “Appetizing”

An ordinary layered salad, but with a twist, made in a slightly new way. And if you exclude frugal foods from it, that is, eggs and fatty mayonnaise, then such a salad may well decorate the menu during Lent.

Let's take the following components for preparation:

Beets - 2-3 pcs.
Carrots and potatoes – 6 pcs.
Chicken eggs - 4-5 pcs.
Herbs, spices and mayonnaise - to taste

How to prepare layered salad “Appetizing” with beets:

Cook all the vegetables in a separate bowl and grate them when they have cooled down.
We also pass boiled eggs through a grater.
We separate each vegetable contained in this salad, mix it with some mayonnaise and put it in a separate bowl or bowl.
When we prepare all the ingredients, we begin to assemble the salad layer by layer.
Potatoes – carrots – eggs – beets. Coat the top of the beet layer with mayonnaise again and decorate with herbs.

Layered vegetable salad or vegetable cake

This salad really looks like a cake - it looks very beautiful and just begs to be cut and eaten)

We take 2 pieces of all products:

beet
onion
apples
potato
carrot
mayonnaise and herbs as needed

You can see the video recipe for vegetable salad for yourself.

It tells in detail how to prepare all the ingredients and how to layer by layer and form a beautiful vegetable salad cake with beets.

Beetroot salad with orange and arugula

This is very tasty - such unusual combinations. Real gourmets should appreciate it! In addition, it is quite suitable for the period before Easter - the dish is lean, nothing fatty or meaty, and yet juicy and tasty. Arugula can be replaced with another herb, although the taste, of course, will change, but that’s also good. Especially with spinach. Experiment!

We will prepare the following products for work:

Beetroot – 150 g
Orange – 150 g
Arugula – 30 g
Red onion – 10 g
Pine nuts – a handful
Salt and pepper

Refueling:

White wine vinegar – 1 tbsp.
Dijon mustard - 1 tsp.
Red onion
Olive oil – 2 tbsp.
Orange juice – 2 tbsp. (can be assembled while cutting up the orange)
Honey – 1 tsp.

We will prepare beetroot salad with orange and arugula in this way:

Let's bake the beets. You can, of course, boil it if you can’t bake it, but baked this vegetable has a much wider range of flavors. Cut the ready-to-cool beets into thin rings.
We peel the orange and also cut round plates into tonic with a sharp knife.
In a separate bowl, mix the ingredients and lay them out in rows.
First, beets with oranges, then sprinkle arugula on top and add a few onion rings.
All this beauty is topped with a little salt, pepper and a dressing of honey, butter and orange juice.
Pine nuts will perfectly decorate the salad and give it satiety and a unique flavor.

Layered salad cake made from boiled beets

To prepare a layered salad from boiled beets, you need the following products:

potatoes 300 g
beets 300 g
carrots 200 g
pickled cucumbers 100 g
beans 200 g
chopped walnuts 4 tablespoons
1 small onion
3 eggs
1 pack of mayonnaise salt, pepper
parsley half a bunch

In the video you will find a detailed guide on how to prepare this salad from the suggested ingredients.

Watch and cook deliciously!

Fresh beet salad with ginger sauce

The ginger and lime in the salad perfectly balance the sweetness of the carrots and apple.

Ingredients:

Lemon juice (freshly squeezed) - 3-4 tablespoons
Honey (or coconut nectar) - 1 tablespoon
Ginger root (finely grated) - 1 tablespoon
Olive oil - 1-3 tablespoons
Beetroot (grated) - 400 g
Carrots (grated) – 400 g
Braeburn apples (peeled and grated) – 400 g

Preparation:

To make the ginger sauce: Combine lemon juice, honey and ginger in a small bowl. Whisk in olive oil and set aside.

In a large bowl, combine grated beets, carrots and apple.

Mix and season with sauce.

Salad of boiled beets and apples

This is a light vitamin salad that is available at any time of the year. It will come in handy especially in winter - after all, when it’s cold, our body is always in time trouble for vitamins.

In order to feed four people, you need to take the following products in the recommended quantities:

Beetroot – 3
Preferably natural vinegar (fruit or wine) - 3 tbsp. l.
Apples – 2
Fresh lemon juice - 2 tbsp. l.
Salad leaves
Walnut

For refueling:

Yogurt and mayonnaise equally, about a quarter cup each
Garlic - 1 clove
Dill
Salt and black pepper

Here's how we'll prepare a salad of boiled beets and apples:

Cut the boiled, cooled beets into slices, sprinkle them with vinegar, cover and put in the refrigerator to marinate for 4 hours.
Sprinkle apples cut into slices (without peel) with lemon juice.
Make the dressing - mix mayonnaise, yogurt and spices. When the beets and apples are infused, mix them together with the dressing and place on green salad leaves on a serving plate.
Sprinkle nuts on top, which we first fry in a frying pan over high heat for just a couple of minutes.
At this point, cooking can be considered complete and the dish can be served.

How to prepare “Vitamin beetroot salad”

Prepare all ingredients for cooking. Peel the vegetables and wash them thoroughly.

Grate the beets on a grater with a “Korean-style carrot” attachment, cut very long strips in half. Place the sliced beets in a deep container, sprinkle with sugar, and pour over lemon juice. Lemon juice can be replaced with balsamic vinegar if desired.

Mix the beets thoroughly and set aside to marinate for 10 minutes.

Chop the carrots in the same way and send them to the beets.

Peel the apple and remove the core. Grate the pulp on the same grater and add the shredder to other vegetables.

Rinse the greens and chop finely. Break the nuts with your hands into medium-sized kernels. Add nuts and herbs to the main composition.

Season the salad with oil, add a pinch of salt, and mix thoroughly.

Place the salad on a serving platter and sprinkle with sesame seeds. If desired, the salad can be topped with liquid honey.

Bon appetit!

Boiled beet and kiwi salad

There are only two basic products that need to be taken in approximately equal quantities:

Beet
Kiwi

We invite you to see how this simple but original salad is prepared.

The combination of beets and kiwi will definitely not leave you indifferent.

Beetroot pkhali

What products will you need for delicious, cute beet cutlets:

beets – 0.5 kg
red onion – 1
walnuts – 100 g
garlic – 2 cloves
greens (cilantro) and spices: suneli hops, coriander, saffron, white wine vinegar, salt, if needed.

Here's how we'll prepare the salad:

Cook the beets as usual. While it's cooking, you can prepare everything else.
Peel and chop (chop) the onion and garlic, rinse and chop the greens.
Chop the nuts.
Using a blender, make a homogeneous mass from onions, garlic, herbs and nuts. Add here the cooled beets, pre-cut into pieces. We will get a kind of minced meat from which we will form small cutlets. It is better to use minced meat not immediately, but after 30 minutes, so that the products gain flavor (the seasonings take effect).
Of course, these cutlets do not need to be fried. Simply form portioned balls and place on a serving dish. Decorate with greenery or according to your own imagination.

Boiled beet and bean salad

Buy these salad products:

Boiled beans 100 g
Beetroot 1 pc.
Pickled cucumber 1 pc.
Garlic 1 tooth.
Mustard 1/4 tsp.
Vinegar 1/4 tsp.
Vegetable oil 3 tbsp.

Thanks to the beans included in the salad, which are rich in vegetable proteins, this dish can be considered quite satisfying. See how you can prepare it in the video below.

Beauty salad from fresh beets

It is not for nothing that vitamin salads are considered a fundamental diet for health, which, in turn, is considered the basis of beauty.

Ingredients:

Large beets – 1 pc.
Apples - 1-2 pcs.
Garlic - 1-2 cloves
Nuts (walnuts or almonds) – 1 handful
Lemon juice
Olive oil

Preparation:

Peel raw beets and grate on a coarse grater.

Peel apples from seeds and membranes. After grating, send to the beets.

Squeeze the garlic.

Season with lemon juice and oil.

Add chopped nuts. Mix everything.

Beet salad with champignons and almonds

Here are the products you will need:

300 g beets or two small ones
Champignons - 150 g before cooking
Onion - 1
Garlic - 2 teeth.
Lettuce (green leaf) - 1
Almonds – 60 g
Vegetable oil - 2-3 tbsp. l.
Mustard (French, beans) - 1 tsp.
Horseradish - 1 tsp.
Salt, pepper, vinegar (wine) - 1 tbsp. l.

We will prepare it like this:

Chop the onion and garlic and fry them in vegetable oil.
We also add champignons, which we cut into slices.
Cook the beets and cut them so that all the salad ingredients are approximately equal in weight.
Mix everything with the addition of chopped (not too chopped, this can be done with a knife) almonds and a dressing of oil and spices.
We tear the leaves of the green salad with our hands and also add them to the mixture and mix again.
The green leaves can also be used as a base, beautifully lining a shallow serving plate with them.
Now the salad is ready - serve it to the table.

Beet salad with fried onions

Fried onions and soy sauce have always been the best combination to make a nutritious and savory dish.

Ingredients:

Beetroot – 800 g
Onions - 350 g
Soy sauce - 5 dessert spoons
Vegetable oil - 80-100 g
Table vinegar 9% - 2 dessert spoons
Sugar - 2 dessert spoons
Salt, spices - to taste

Preparation:

Grate the beets on a fine grater. Season with vinegar, oil, spices, soy sauce and set aside to marinate for 20-30 minutes.

Cut the onion into strips or rings. Fry in vegetable oil. Add sugar and fry again until golden brown.

Mix onions with beets.

Beet salad with garlic, prunes and walnuts

The products you will need in your kitchen are:

beets - 2-3
walnuts and prunes – quantity to taste
garlic - 2-3 cloves
cheese – about 100 g
mayonnaise, salt and pepper.

See how you can make beet salad with garlic, prunes and walnuts.

Raw beet salad with feta cheese and pear

This colorful beet salad makes a great appetizer or starter for a light dinner.

Ingredients:

Beets – 4 pcs.
Ripe pears – 3 pcs.
Vegetable oil)
Salt
Black pepper
Feta cheese – 200 g
Fresh mint - 1 small bunch
Sunflower seeds (optional)

Preparation:

Peel and grate the beets. Peel and seed the pear and cut into slices.

Mix pear and beets and season with oil, salt and pepper.

Scatter Feta cheese on top. Garnish with mint and sunflower seeds.

Roasted beet salad

Delicious vegetarian salad.

Let's take the following products:

beets - 450 g
olive oil - 150 g
chili - 2 peppers
garlic - 2 cloves
spinach - about 4 cups
goat cheese - 50 g

We will prepare it as follows:

Peel raw beets, cut into pieces, salt, sprinkle with olive oil and bake in foil for about 40 minutes.
Separately, in a frying pan, fry the garlic along with the chopped chili pepper for literally one minute.
Then use a blender to make a homogeneous mass of garlic, chili and vinegar with the addition of salt.
Mix the beets with the prepared sauce.

To serve, add spinach and garnish with goat cheese.

Beet salad “Favorite”

Gather the following products for work:

beets -1 large
carrots -2
white raisins -100 g
eggs -4
cheese -100 g
garlic -2 cloves
mayonnaise, salt if necessary, but tasty without it.

In the video you can see for yourself all the procedures that will need to be performed to make the salad tasty with minimal time.

Beet salad with pear and avocado

Ingredients for the original beet salad with avocado and pear:

We take the main ingredients equally, one at a time: avocado, pear, boiled beets
greens - arugula, beet leaves and cilantro - for serving.

We make the dressing from the following ingredients by blending them in a blender:

olive oil – 2 tbsp. l.
lemon juice – 2 tbsp. l.
salt pepper,
nigella (seeds) – 1 tsp.

There is nothing complicated in preparing a salad; you can easily prepare a vitamin-rich, that is, very healthy and tasty salad. At the same time with a minimum of calories.

You can cut boiled (or baked) beets, avocados and pears in any way - the main thing is that all ingredients are comparable in size.
Place the vegetables on the greens, pour over the dressing sauce and sprinkle with cilantro.
That's all the preparation. Bon appetit!

Raw beet salad on lettuce leaves

A dish from the chef that cleanses from the inside, but without sacrificing its taste.

Ingredients:

Beetroot - 4 pcs.
Apple – 1 pc.
Horseradish (grated) – 1 tbsp.
Orange – 1 pc.
Lemon – 1⁄4 pcs.
Oil (vegetable) – 1 tbsp.
Salt
Lettuce leaves
Sesame, coriander - 1-2 tsp each.

Preparation:

Chop the coriander. Squeeze orange and lemon juice. Mix: olive oil, juices, coriander, grated horseradish, salt.

Grate the peeled apple.

Peel and grate the beets. Mix apple, beets and sauce. Leave to marinate for 15-20 minutes.

Place the beetroot-apple mixture on the lettuce leaves.

Korean beet salad (Korean beets)

Everyone is already accustomed to such a dish as Korean-style carrots, but Korean-style beets are no less tasty. Try and appreciate this simple and very healthy dish, which is also very tasty.

You will need the beets themselves and spices as for carrots - coriander, garlic, vegetable oil, acid (vinegar or lemon juice), salt and sugar. You can also add ground black pepper here.

We invite you to see how this is done in practice in the video below.

Korean beet salad

Perhaps Korean chefs may have a slightly different taste for this salad, but the Asian sauce in combination with beetroot juice undoubtedly gives an exotic accent.

Ingredients:

Beetroot – 500 g
Garlic – 3 cloves
Onion – 1 pc.
Cilantro seeds – 1 teaspoon
Ground black pepper - 0.5 teaspoon
Oil (vegetable) - 70 g
Vinegar 5% – 60 g
Salt – 1.5 teaspoon
Sugar – 1.5 teaspoon

Preparation:

Grate the beets.

Squeeze out the garlic.

Cut the onion into cubes and fry in vegetable oil. Add garlic, sugar, salt, pepper and crushed cilantro to the onion. Fry until the onion turns golden brown.

Pour the oil and onions over the beets. Season with vinegar. Mix everything thoroughly.

Celery root, carrot and beet salad

We take products according to the following list:

1 beet
0.25 celery root tuber
carrots – 1 pc.
handful of roasted pine nuts
onion – 1 onion

Dressing made from olive oil (3 tbsp.), vinegar (2 tbsp.), mustard (1 tbsp.) and garlic (1 g), we also use herbs (parsley) and pitted olives to create a beautiful appearance. appearance and unusual taste.

Prepare a salad from celery root, carrots and beets in this way:

Peel celery, carrots and beets and cut into thin strips.
Carrots and celery need to be doused with boiling water and left in it for 4 minutes, then they can be placed in a medium-depth container.
We do the same procedure with beets.
Chop the onion and garlic, cut the olives into rings.
Whisk oil, garlic, mustard and vinegar.
Add olives, onions and parsley, salt if necessary.
Dress the salad, serve beautifully and sprinkle with nuts.

Fresh carrot and beet salad

This light, aromatic salad is so bright and crunchy because it's rich in carotenoids, which is why it packs an antioxidant punch.

Ingredients:

Carrots (peeled) - 350 g
Fresh beets (peeled) - 350 g
Shallots (peeled and finely chopped) – 2 pcs.
Cumin seeds - 2 tsp.
Olive oil - 2 tablespoons
Sherry or red wine - 1 tablespoon
Parsley (chopped) - 1 small bunch

Preparation:

Peel and trim the carrots and beets, then coarsely grate them.

When working with beets, it is better to arm yourself with rubber gloves to prevent your palms from turning pink.

Alternatively, you can use a food processor fitted with a wire rack. Place the grated vegetables in a bowl and add the shallots.

Heat the cumin seeds in a small saucepan until hot and fragrant. Remove from heat and scatter over vegetables.

Add olive oil, vinegar and parsley. Then mix. Leave to marinate for 15 minutes before serving.