Beetroot is a tasty and affordable product that can nourish the body with useful vitamins and microelements. Vegetables are used to prepare first and second courses, as well as unmatched snacks. If you want to learn how to cook a salad with beets, then check out the recipes that will be offered below, perhaps you will like one of the options.
Beetroot salad recipe number 1
Salad with beets, the recipe of which we will now discuss, can be safely attributed to the category of "simple salads". The appetizer contains a minimum of ingredients, but it turns out to be very tasty. The dish is suitable both for a festive table and for everyday meals.
To make a salad with beets, take:
- 3 large beets;
- 200 g crab sticks;
- 200 g smoked (sausage) cheese;
- 2 cloves of garlic;
- Mayonnaise.
Stages of cooking:
- Boil the beets until tender. The cooking time of a vegetable directly depends on its size. Cool the boiled beets, remove the skin from it, grate on a coarse shredder.
- Squeeze peeled garlic into the prepared vegetable through a press, add mayonnaise, mix and let the workpiece brew.
- While the beets are nourishing, tackle the crab sticks. Remove the product from the cellophane and cut into small pieces.
- Grate the sausage cheese on a coarse grater. Beetroot salad is allowed to be cooked with regular hard cheese, but it is the smoked product that gives the appetizer a spice.
- Combine beets with prepared crab sticks, stir salad.
- Sprinkle the shredded cheese over the dish and serve. Stir the salad if desired, but with a cheese cap, the appetizer looks original.
Beetroot salad recipe number 2
The next beetroot salad we'll discuss is similar in terms of ingredients to vinaigrette, but different in taste. If you want variety, then prepare this appetizer. By the way, the dish can be classified as a salad without mayonnaise.
To create a dish, you need the following ingredients:
- 1-2 beets. The amount depends on the size of the vegetable;
- 2-3 small pickles;
- 1 can of canned tuna
- ¾ cans of canned corn;
- Several arrows of green onions;
- 1 tsp sweet mustard;
- 3 tbsp. l. vegetable oil;
- 1 tbsp. l. apple cider vinegar;
- Salt and black pepper optional.
Beetroot salad is prepared according to the following scheme:
- Boil the beets until tender; the cooking time of the vegetable varies from size. Cool the product, remove the peel, cut into arbitrary cubes.
- Cut pickled cucumbers into small pieces. If the cucumbers have thick skin, peel it off.
- Wash green onions, cut into thin rings.
- Remove the tuna from the jar, clean the bones from it if necessary, mash the fish with a fork.
- Drain the liquid from the corn.
- Combine all prepared ingredients in one bowl, mix.
- Now prepare the beetroot salad dressing. To do this, combine mustard, oil and vinegar in a separate plate. Mix everything, add ground black pepper if desired.
- Season the appetizer with the prepared sauce, mix everything and you can serve it to the table.
Beetroot salad prepared according to this recipe turns out to be tasty and colorful. If you like, you can experiment with dressing, for example, adding soy sauce, vinegar, etc. All in your hands. Bon Appetit!
