How to make a tasty salad from boiled beets

Salad with prunes and walnuts

To prepare you will need:

• medium-sized boiled beets - 1 pc.,
• prunes - 100 g,
• walnuts - 100 g,
• mayonnaise - 1 tbsp. l.

Preparation

1. First we prepare the products. Peel the beets and chop them on a coarse grater. It will turn out more beautiful if we chop it with a “Korean” grater.
2. Pour boiling water over the prunes, leave for 10 minutes to steam, after which we rinse them, dry them with a towel and cut them into thin strips. If there is a bone inside, it should be removed.
3. Lightly dry the walnuts in a dry frying pan or in the microwave and finely chop them.
4. Combine all ingredients together and season with mayonnaise. Decorate before serving.

This salad can be made a little differently. For example, if there are no nuts, then you can only combine beets and prunes. And vice versa, in the absence of prunes, add nuts. In any case, the dish cooks quickly and turns out delicious.

Boiled beets

The cultivation of beets began in ancient Babylon 1000 BC. At first, green tops were used for food, and later the nutritional properties of root vegetables were assessed. This unique product has a rich chemical composition and low calorie content in raw and finished form.

Boiled beets have a gentler effect on the body, so they can be used for pathologies of the liver, kidneys, endocrine system and gastrointestinal tract.

Composition, vitamins and minerals

Boiled beets contain:

• vitamins - A, B1, B2, B4, B5, B6, B9, B12, C, D, E, K, PP;
• minerals - iodine, potassium, calcium, silicon, magnesium, sodium, phosphorus, iron, manganese, copper, selenium, zinc, chromium, sulfur;
• monosaccharides;
• disaccharides;
• amino acids - arginine, valine, histidine, isoleucine, methionine, tryptophan, phenylalanine, alanine, aspartic and glutamic acid, proline, serine;
• Omega 6 and 9 polyunsaturated fatty acids.

Reference. The root vegetable contains about 297 mg of betaine. The darker the beets, the higher its concentration.

Benefits and harms

The beneficial properties of boiled beets are due to their rich component composition:

1. Helps improve intestinal function due to the large amount of fiber.
2. Organic acids regulate metabolism.
3. Betaine prevents the development of liver pathologies and lowers blood pressure.
4. Magnesium prevents the risk of developing atherosclerosis.
5. Has a laxative and diuretic effect.
6. A rich vitamin complex relieves inflammation, increases the body's defenses, promotes a speedy recovery, and fights depression and loss of strength.
7. Iron is beneficial for the hematopoietic system and prevents the development of anemia.
8. Folic acid ensures normal development of the fetal neural tube.
9. Iodine helps maintain microelement levels and prevents the development of thyroid pathologies.
10. Betaine has an antioxidant effect on cells and prevents the growth of malignant tumors.

As for the harm of boiled root vegetables, doctors talk about the advisability of reducing the consumption of the product when:

• osteoporosis due to decreased calcium absorption;
• diabetes mellitus due to large amounts of sucrose;
• stones in the bladder and kidneys due to the content of oxalic acid, which corrodes oxalates, causing severe discomfort when they exit into the ureter;
• chronic diarrhea due to laxative effects.

Some unscrupulous farmers treat their beds with nitrates to speed up growth. Consumption of such a product may cause poisoning of the body. Warm water will help speed up the elimination of toxins. To do this, you need to drink three full glasses, induce vomiting and immediately seek medical help. Of course, this condition develops extremely rarely when beets are consumed in quantities of more than 1 kg.

Calorie content and BZHU

Nutritional value of boiled beets per 100 g:

• calories – 44 kcal;
• proteins – 1.7 g;
• fats – 0.2 g;
• carbohydrates – 8 g;
• fiber – 2 g;
• ash – 1.12 g;
• water – 87.06 g.

Boiled beet salad with garlic and mayonnaise

Take:

• 1 medium-sized beetroot,
• 2 cloves of garlic,
• mayonnaise - 1 tbsp. l.

The preparation is quite simple. It is enough to chop the beets on a coarse grater and the garlic on a fine grater, combine everything and season with mayonnaise. Place in a salad bowl and decorate. Or you can just spread it on bread, you get a kind of sandwich.

There is another option. If you add finely chopped onion and garlic to boiled beets, sprinkle with lemon juice, add salt and sugar to taste, and season with vegetable oil instead of mayonnaise, you will get an equally tasty dish.

In a slow cooker

You can also use a multicooker to prepare beet, which simplifies and speeds up the process. For normal cooking, use the “soup” or “cooking” mode. You can also steam vegetables.

? For steaming, the cooking sequence is as follows:

1. Fill the multicooker bowl with water (1 multi-cup),
2. Whole or sliced ​​beets are placed in a container with holes
3. The container is placed above the bowl of liquid,
4. The steam mode is set, the multicooker is turned on,
5. The beets are steamed for 40 minutes,
6. The cooked root vegetables are cooled and peeled.

See also: How and how much to cook squid for salad so that it is soft and tasty

To speed up cooking in this mode, pour hot water into the multicooker. This reduces the time required to bring the liquid to a boil.

The best stand for steaming beets is metal, as plastic is easy and durable to paint.

If vegetables are cut in half for steaming, they should be placed cut side up. This way less juice will leak out.

You can cook beets in the “baking” mode. Only tender young root vegetables are suitable for this. They are washed and dried, the foil is greased with oil. Each beetroot is wrapped separately. Cooking in the “baking” mode takes an hour.

Salad with pickled cucumber

Products you will need:

• 2 medium beets,
• 2 pickled cucumbers,
• 1 clove of garlic,
• 1 tbsp. l. mayonnaise and sour cream,
• 1 tsp. Sahara,
• ground black pepper - to taste.

How to cook

We cut the peeled beets into thin strips, and also chop the cucumbers. Of course, vegetables can be cut into cubes, this will not spoil the taste at all. Chop the garlic using a garlic press or grate it on a fine grater.

Add sugar to the prepared products, sprinkle with ground pepper, season with a mixture of mayonnaise and sour cream or vegetable oil.

How to quickly boil beets

The method of boiling red beets affects not only the cooking time, but also depends on the size of the root crop and its age.

You can quickly cook root vegetables (including carrots) that are small and young, but it is recommended to boil large beets and carrots in the microwave or bake them in foil in the oven.

Method No. 1

All professional chefs know this secret. Using this method, the root vegetable is cooked for about 20 minutes! The whole secret is that a sharp temperature change accelerates the process of softening plant fibers. That's physics!

We take medium-sized root vegetables, put them in a saucepan, fill it with boiling water and put it on high heat without covering it with a lid. The water should cover the vegetables with a layer of at least 8 cm - otherwise, it will quickly boil away, and the root vegetables will not have time to cook.

After 15 minutes of vigorous boiling, drain the water from the pan and place it along with the vegetables under a stream of very cold water.

Soak the boiled product in ice water for 5-10 minutes, making sure that the water remains ice-cold (ice cubes will help). Ready! You can make a salad!

Method number 2

How many minutes does it take to cook beets using this method? Read on!

Pour boiling water over the root vegetables, keep them on medium heat for 30 minutes from the moment they boil again, drain the water and immediately place the pan with the product under a stream of ice water for 15 minutes.

If the tap water is not cold enough, stock up on ice cubes. In general, according to this recipe, beets are cooked for 45-50 minutes, taking into account the cooling time.

To prevent the beets from losing color, pour 1 tbsp into the boiling water. fresh lemon juice, or 1 tsp. sugar, or 1 tsp. vinegar.

Delicious salad of boiled beets and carrots

To prepare, take:

• medium-sized boiled beets - 1 piece,
• medium boiled carrots - 1 piece,
• medium onion - 1 piece,
• 2 cloves of garlic,
• for dressing - 1 tbsp. l. mayonnaise,
• Salt and ground pepper - to taste,
• Greens (dill, parsley).

Preparation

1. Cut the boiled vegetables into cubes.
2. Cut the onion into half rings,
3. Pass the garlic through a press or grate it on a fine grater,
4. Finely chop the greens with a knife,
5. Place all ingredients in a bowl, sprinkle with salt and pepper.
6. Season with mayonnaise.

Place the finished salad in a salad bowl, decorate beautifully, and serve.

Boiled beets in Korean style

Prepare for the salad:

• beets - 2 pcs.,
• garlic - 2 cloves,
• ground red pepper - 1/3 tsp. ,
• ground coriander - 1 tsp,
• table (apple) vinegar - 1/3 cup,
• vegetable oil -1/3 cup,
• Salt - to taste.

How to cook

1. Chop the beets into thin strips, add ground red pepper and vinegar, place in a bowl;
2. Pour oil into a frying pan, add chopped garlic and, stirring, heat the mixture;
3. Pour the heated garlic oil over the mixture of beets and carrots, cover with a plate and place pressure on top. After 12 hours, mix everything and transfer to a salad bowl.

Technology for cooking beets on the stove [with video]

Cooking time and the quality of the result depend on the size of the root vegetables and their processing before cooking.

When purchasing, you should choose root vegetables with a diameter of 6-12 cm. This size is convenient to use and is often a sign of high taste.

There is no need to trim the top and root of the vegetable before cooking so that the juice does not leak out and the taste is preserved.

? Withered root vegetables are soaked in warm water so that they absorb moisture and become elastic (at the same time, the dirt that has accumulated in the folds will be soaked).

? Beet is cooked in the traditional way in the following sequence:

1. Wash under running water with a sponge or brush so as not to damage the skin;
2. Pour water into a stainless steel, heat-resistant glass or enamel pan and place on fire;
3. To preserve the beetroot color, add a spoonful of sugar to boiling water or acidify it with lemon juice or half a teaspoon of vinegar;
4. Place washed beets;
5. Cook, covered, for 40 minutes to 1 hour over moderate heat (time depends on the size, variety and age of the root vegetable);
6. When the beets are cooked, the broth is drained and poured with ice water for a quarter of an hour (to enhance the effect, you can add a few ice cubes);
7. Prepared vegetables are peeled, roots and tops removed.

See also: How to dress a salad when losing weight: TOP 4 dressing options
? To quickly cook beets for salad, add 2-3 tablespoons of vegetable oil to the water. It raises the temperature and thereby speeds up cooking.

? Video - how to properly cook beets for salad

Salad with boiled beets and sauerkraut

Products:

• 1 medium beet,
• 200-300 g sauerkraut,
• 2 apples (preferably sweet and sour),
• vegetable oil.

How to cook

Place the sauerkraut in a colander to drain the cabbage juice. Cut the peeled beets into thin strips. Peel and core the apple, and also cut into strips. Combine chopped beets and apples and add sauerkraut.

Season with vegetable oil (olive, flaxseed, sunflower). This dish is similar to a vinaigrette, but it is a completely different salad due to the apple, which gives it a unique piquancy.

The benefits of boiled beets for the body

This root vegetable is indicated for consumption:

• For chronic constipation;
• For various liver diseases;
• For obesity;
• For hypertension and atherosclerosis (due to the presence of magnesium in the vegetable);
• During pregnancy (the root vegetable contains folic acid, which is necessary for the formation of a healthy nervous system of the baby);
• For diseases when the body lacks iodine.

This root vegetable cleanses the body like no other product. Strengthening intestinal motility and control of metabolic processes is ensured by organic acids, fiber and many elements, which are abundant in the biochemical composition of the vegetable.

The human intestines are also sanitized due to the fact that the root vegetable allows you to destroy all putrefactive bacteria present in it.

Beets contain a lot of lipotropic substance called betaine. It is this substance that monitors fat metabolism in the body, prevents liver infiltration, and reduces blood pressure. At the same time, betaine works both when fresh juice is prepared from the root vegetable, and when soup is made from the vegetable. Therefore, beets are an indispensable product in the diet of people with liver problems and obesity.

Beets are an excellent diuretic. This is an excellent remedy for treating inflammatory processes. A native of Byzantium, it allows a person to overcome depression and hangover if a broth made from root vegetables and meat is used as a medicine.

Recently, many scientists have reduced their research to the fact that the root vegetable in question can slow down the development of malignant tumors.

Salad with boiled beets, walnuts and raisins

Products:

• Boiled beets – 2 pcs.,
• Walnuts – 100 g,
• Garlic – 2 cloves,
• Seedless raisins – 1-2 tbsp. l.,
• Mayonnaise - 2 tbsp. l.,
• Salt - to taste.

How to cook

1. Pour boiling water over the raisins, let them steam for a few minutes, then rinse and dry with a paper towel;
2. Cut the beets into cubes or strips;
3. Dry the nuts in a dry frying pan, chop finely;
4. Combine beets, nuts, raisins, add garlic passed through a press, add salt, season with mayonnaise.
5. If desired, if the salad seems too sweet, you can add a sour apple cut into strips.

Festive beet salad with sauerkraut

Products you will need:

• boiled beets - 1 piece,
• raw carrots - 1 piece,
• ¼ fork fresh cabbage,
• onion - 1 piece,
• 1 clove of garlic
• 0.5 tsp. ground coriander,
• vegetable oil for frying onions - 1-2 tbsp. l. .

For refueling:

• Soy sauce – 1 tbsp. l.,
• Balsamic or apple cider vinegar.

For decoration - 1 can of canned green peas.

Preparation

1. Shred the cabbage into thin strips, lightly salt (0.5 tsp), add sugar (1 tsp), lightly crush the cabbage so that it releases juice;
2. Chop the boiled beets and raw carrots into small strips on a “Korean” grater;
3. Pass the garlic through a press;
4. Combine the vegetables in a large bowl, add ground coriander;
5. Finely chop the onion and fry it until golden brown. Pour it hot along with the oil onto the prepared vegetables and coriander. A mixture of hot “onion” oil and coriander gives an indescribable aroma;
6. Add soy sauce and balsamic vinegar on top. Mix everything carefully;
7. We transfer the salad to a beautiful dish, arrange green peas along the edges, and serve.