Beneficial properties of beets
Each of us knows that beets have a number of beneficial properties and include minerals and vitamins.
The main beneficial qualities of beets include the following factors:
- prevention of constipation;
- strengthening the body as a whole;
- normalization of the gastrointestinal tract;
- fight against spring vitamin deficiency.
In the modern world, there are a huge number of dishes using beets, for example, salads, casseroles, cold appetizers, and so on.
Beet salad with cheese and egg
Ingredients:
- beets - 600 grams;
- processed cheese - 100 grams;
- chicken eggs - 3 pcs.;
- salt;
- black pepper;
- vegetable oil - 2 tablespoons;
- sour cream or mayonnaise for dressing.
Let's divide the cooking process into several stages:
- first of all, you need to boil the beets and give them time to cool to room temperature;
- now boil the chicken eggs;
- remove the peel from the beets, wash them under running water and grate them on a coarse grater;
- peel the eggs and cut them into small pieces;
- then grate the melted cheese and mix all the ingredients;
- add salt and pepper;
- You can use sour cream and mayonnaise as a dressing. To make the dish lighter and more dietary, it is best to opt for sour cream;
- add dressing and sunflower oil;
- Mix the resulting mass and place it in the refrigerator for a couple of hours.
Before serving, the finished dish can be decorated with a sprig of parsley and grated cheese.
Vegetable salad: beets, carrots, egg and sour cream
Another interesting way to prepare beet salad is the following recipe.
So, the necessary products:
- beets - 450 grams;
- carrots - 2 pcs.;
- small onion;
- vegetable oil;
- salt;
- eggs - 2 pcs.;
- sour cream - 50 grams.
Step-by-step preparation:
- boil the beets, cool them and grate them;
- cut the onion into small cubes;
- boil eggs and carrots;
- chop the eggs and mix them with onions and beets;
- grate the carrots on a fine grater and add them to the rest of the products;
- salt and pepper our salad;
- add a couple of tablespoons of vegetable oil and sour cream;
- mix thoroughly, that's all, the salad with beets, eggs and carrots is ready.
This salad will perfectly complement the feast and go with any side dish, for example, boiled potatoes, meat and fish dishes.
Salad with beets and garlic
For lovers of vegetable salads with a spicy taste, we offer the following recipe.
Ingredients:
- beets - 300 grams;
- a couple of cloves of garlic;
- mayonnaise;
- salt;
- pepper;
- olive oil.
As in previous recipes, the first step is to cook the beets. Next, grate it and chop the garlic cloves with a knife. Combine spices, mayonnaise and olive oil. Mix all the ingredients and serve, garnishing with finely chopped herbs.
Beetroot salad with garlic will appeal to lovers of spicy and unusual combinations of flavors.
Salad with beets, eggs and cheese
The composition in this case is quite simple; the unique feature of the recipe is that the salad contains an apple. It is this simple fruit that adds a special taste to the dish, making the snack lighter, with a pleasant, slightly noticeable sourness. And the preparation is very fast, because even the beets are used raw and not boiled.
Required components:
- 200 gr. beets;
- 2 large eggs;
- 150 gr. cheese;
- 80 gr. mayonnaise;
- 2 cloves of garlic;
- 100 gr. apples
Salad with beets, cheese and eggs:
- The beets are washed with an ordinary brush, after which they are peeled and grated on a coarse grater, placed on the bottom of a salad bowl and coated with mayonnaise. The same manipulation is subsequently performed with other products.
- The garlic is crushed and placed on top of the mayonnaise.
- The eggs are boiled, then cooled and peeled, grate the white into one bowl and the yolk into another.
- Protein is laid out in the next layer.
- The apple is peeled, cut and all the seeds are removed, fine tinder is grated, then it is also placed in a salad bowl.
- Grate the cheese and scatter it on the apple.
- In this way, the layers are repeated until all the products are gone.
- The composition is completed with beets, cheese and yolks.
Tip: Raw beets are considered the healthiest. If the taste of a raw root vegetable is very unusual, then you can still boil it first, and only then add it to the salad.
Beet salad with nuts and cheese
To prepare this dish, you will need:
- hard cheese - 100 g;
- beets - 500 g;
- eggs - 2 pcs.;
- sour cream;
- walnuts;
- salt;
- sunflower oil.
Step-by-step process for preparing beet salads with eggs, cheese and nuts:
- grate the boiled beets;
- cut boiled eggs into small cubes;
- grate the cheese on a coarse grater and mix it with eggs and beets;
- then chop the nuts and add them to the resulting mass;
- salt, pepper and add sour cream and butter.
Once again, mix everything thoroughly and transfer it to beautiful salad bowls. Sprinkle beet salad with egg, cheese and nuts with finely chopped green onions and black peppercorns.
Recipe: Beet salad with egg and garlic. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Beet salad with egg and garlic.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 84 kcal | 1684 kcal | 5% | 6% | 2005 |
| Squirrels | 4.6 g | 76 g | 6.1% | 7.3% | 1652 g |
| Fats | 4.1 g | 56 g | 7.3% | 8.7% | 1366 g |
| Carbohydrates | 6.6 g | 219 g | 3% | 3.6% | 3318 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 8.9% | 1333 g |
| Water | 82.1 g | 2273 g | 3.6% | 4.3% | 2769 g |
| Ash | 1.108 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 66.4 mcg | 900 mcg | 7.4% | 8.8% | 1355 g |
| Retinol | 0.063 mg | ~ | |||
| beta carotene | 0.03 mg | 5 mg | 0.6% | 0.7% | 16667 g |
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 3.1% | 3846 g |
| Vitamin B2, riboflavin | 0.141 mg | 1.8 mg | 7.8% | 9.3% | 1277 g |
| Vitamin B4, choline | 67.66 mg | 500 mg | 13.5% | 16.1% | 739 g |
| Vitamin B5, pantothenic | 0.441 mg | 5 mg | 8.8% | 10.5% | 1134 g |
| Vitamin B6, pyridoxine | 0.097 mg | 2 mg | 4.9% | 5.8% | 2062 g |
| Vitamin B9, folates | 58.954 mcg | 400 mcg | 14.7% | 17.5% | 678 g |
| Vitamin B12, cobalamin | 0.129 mcg | 3 mcg | 4.3% | 5.1% | 2326 g |
| Vitamin C, ascorbic acid | 2.81 mg | 90 mg | 3.1% | 3.7% | 3203 g |
| Vitamin D, calciferol | 0.547 mcg | 10 mcg | 5.5% | 6.5% | 1828 |
| Vitamin E, alpha tocopherol, TE | 0.661 mg | 15 mg | 4.4% | 5.2% | 2269 g |
| Vitamin H, biotin | 5.02 mcg | 50 mcg | 10% | 11.9% | 996 g |
| Vitamin K, phylloquinone | 0.3 mcg | 120 mcg | 0.3% | 0.4% | 40000 g |
| Vitamin RR, NE | 0.8822 mg | 20 mg | 4.4% | 5.2% | 2267 g |
| Niacin | 0.077 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 259.44 mg | 2500 mg | 10.4% | 12.4% | 964 g |
| Calcium, Ca | 29.91 mg | 1000 mg | 3% | 3.6% | 3343 g |
| Silicon, Si | 0.061 mg | 30 mg | 0.2% | 0.2% | 49180 g |
| Magnesium, Mg | 20.33 mg | 400 mg | 5.1% | 6.1% | 1968 |
| Sodium, Na | 96.77 mg | 1300 mg | 7.4% | 8.8% | 1343 g |
| Sera, S | 57.25 mg | 1000 mg | 5.7% | 6.8% | 1747 g |
| Phosphorus, P | 78.1 mg | 800 mg | 9.8% | 11.7% | 1024 g |
| Chlorine, Cl | 39.48 mg | 2300 mg | 1.7% | 2% | 5826 g |
| Microelements | |||||
| Aluminium, Al | 10.8 mcg | ~ | |||
| Bor, B | 0.7 mcg | ~ | |||
| Vanadium, V | 0.1 mcg | ~ | |||
| Iron, Fe | 1.237 mg | 18 mg | 6.9% | 8.2% | 1455 g |
| Yod, I | 5.18 mcg | 150 mcg | 3.5% | 4.2% | 2896 g |
| Cobalt, Co | 2.699 mcg | 10 mcg | 27% | 32.1% | 371 g |
| Lithium, Li | 0.071 mcg | ~ | |||
| Manganese, Mn | 0.2594 mg | 2 mg | 13% | 15.5% | 771 g |
| Copper, Cu | 76.58 mcg | 1000 mcg | 7.7% | 9.2% | 1306 g |
| Molybdenum, Mo | 2.096 mcg | 70 mcg | 3% | 3.6% | 3340 g |
| Nickel, Ni | 0.405 mcg | ~ | |||
| Rubidium, Rb | 1.5 mcg | ~ | |||
| Selenium, Se | 8.716 mcg | 55 mcg | 15.8% | 18.8% | 631 g |
| Fluorine, F | 13.86 mcg | 4000 mcg | 0.3% | 0.4% | 28860 g |
| Chromium, Cr | 1.95 mcg | 50 mcg | 3.9% | 4.6% | 2564 g |
| Zinc, Zn | 0.5502 mg | 12 mg | 4.6% | 5.5% | 2181 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.619 g | ~ | |||
| Mono- and disaccharides (sugars) | 6 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.031 g | ~ | |||
| Valin | 0.042 g | ~ | |||
| Histidine* | 0.016 g | ~ | |||
| Isoleucine | 0.036 g | ~ | |||
| Leucine | 0.051 g | ~ | |||
| Lysine | 0.043 g | ~ | |||
| Methionine | 0.014 g | ~ | |||
| Threonine | 0.035 g | ~ | |||
| Tryptophan | 0.014 g | ~ | |||
| Phenylalanine | 0.034 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.045 g | ~ | |||
| Aspartic acid | 0.086 g | ~ | |||
| Glycine | 0.024 g | ~ | |||
| Glutamic acid | 0.319 g | ~ | |||
| Proline | 0.031 g | ~ | |||
| Serin | 0.044 g | ~ | |||
| Tyrosine | 0.029 g | ~ | |||
| Cysteine | 0.014 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 143.24 mg | max 300 mg | |||
| beta sitosterol | 2.063 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.9 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.09 g | ~ | |||
| 18:0 Stearic | 0.045 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| 22:0 Begenovaya | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 1.287 g | min 16.8 g | 7.7% | 9.2% | |
| 16:1 Palmitoleic | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.282 g | ~ | |||
| Polyunsaturated fatty acids | 1.086 g | from 11.2 to 20.6 g | 9.7% | 11.5% | |
| 18:2 Linolevaya | 0.664 g | ~ | |||
| 18:3 Linolenic | 0.004 g | ~ | |||
| Omega-6 fatty acids | 1 g | from 4.7 to 16.8 g | 21.3% | 25.4% |
The energy value of Beet Salad with Egg and Garlic is 84 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Light salad with chicken breast
Required ingredients:
- chicken breast - 350 g;
- beets - 300 g;
- carrots - 2 pcs.;
- onions - 1 pc.;
- eggs - 4 pcs.;
- sour cream - 50 g;
- black pepper;
- salt.
We divide the cooking process into the following stages:
- boil the chicken breast, cool it and rub it with salt and pepper;
- Next, boil the beets and eggs;
- peel the beets and grate them on a fine grater;
- cut the eggs in half;
- grate the boiled carrots on a coarse grater and add to the beets;
- then cut the onion into small cubes and mix with the resulting mass;
- now we take our chicken breast and cut it into thin strips;
- combine all ingredients and add spices;
- Season the salad with sour cream and mix.
Before serving, beet salad with egg, chicken breast and carrots is decorated with eggs cut in half, sprinkled with chopped nuts and parsley.
This dish turns out more tender and nutritious, with a slight bitterness thanks to walnuts. Beetroot salad can be eaten in combination with potatoes and cereals, or as a separate snack.
Beetroot and egg salad to combat excess weight and protruding belly bookmarks 18
A budget salad made from beets and eggs effectively fights excess weight and a bulging belly. Helps you lose up to 10 kg in a month.
Beets and eggs are the main ingredients of the salad.
Both of these products have long established themselves as dietary products that help in losing extra pounds. They are very often added to low-calorie dishes.
Beets not only stimulate metabolism, but also perfectly cleanse the body of everything unnecessary: waste, toxins, poisons.
Promotes gentle cleansing and restoration of the liver.
Saturates the body with curcumin, which prevents the formation of new fat cells on the body.
Eggs make up for the lack of protein in the body, strengthen the muscle corset and normalize the level of glucose in the blood (prevent its sudden jumps).
Chicken eggs allow you to lose weight without losing muscle mass.
But the main advantage of this salad is different. Its super effect in losing weight is due to the fact that beets contain a large amount of betaine. If you eat beets before or during the consumption of a protein product, then almost all the protein will be absorbed by the body. This means that the protein will immediately go to nourish the muscles and satisfy hunger for a long time.
That is why there is such a combination in the salad, because everyone knows that egg protein is easily digestible and is a leader among protein products in many respects.
Beetroot and egg salad recipe to combat excess weight and protruding belly
To prepare you will need:
- 2 small beets or 1 medium (the size of a fist);
- 3 eggs;
- a bunch of parsley;
- 1 tsp ground ginger;
- 1 tbsp. natural unsweetened yogurt.
How to cook?
Boil the beets in a saucepan or bake in foil in the oven. It is better to choose this root vegetable of a small size, as this will speed up the cooking process and give greater effect. There is an opinion that the smaller the vegetable, the more useful components it contains, including those for weight loss.
When the beets are ready, grate them on a fine grater or cut them into strips.
Boil the eggs until tender, remove the yolks from two eggs, and leave the third egg whole. Cut the prepared eggs into small cubes.
Rinse the parsley with water and finely chop it along with the stems.
Mix all the salad ingredients together, add 1 tsp. ground ginger, 1 tbsp. natural yogurt and mix thoroughly again. Salad ready!
How to use for weight loss?
Divide the prepared salad into 2 equal portions. Eat the first part during the penultimate meal before the rest of the meal, and the second part instead of dinner, no later than 2 hours before bedtime.
