The benefits of raw beets are undeniable, like any fresh vegetable. Add it to your meals and you get the most of the nutrients and vitamins combined with the rich flavor of the other ingredients.
Hearty salad with raw beets
Ingredients:
- 3 beets;
- 3 apples;
- a quarter of a lemon;
- 50 g feta cheese;
- 1 clove of garlic;
- 2 tbsp. mayonnaise and sour cream;
- 3 sprigs of dill;
- salt.
Peel the beets and grate on a coarse grater. Repeat with apples and drizzle with lemon juice. Chop a garlic clove, mix with grated or crushed cheese, top with mayonnaise and sour cream. Season the vegetable mixture with this thick sauce, salt to taste and sprinkle with chopped dill.
Raw beet snack sandwiches
Ingredients:
- 200 g of Borodino bread;
- 100 g of herring or caviar oil;
- 1/2 beets;
- 1 small pickled or pickled cucumber.
Cut the peeled beets and pickled cucumber into thin slices. Trim the crust of the bread, cut it into 4 slices and spread generously with herring or caviar butter. Cover two rectangles with the pieces of vegetables and cover with the remaining sandwiches.
Vegetable carpaccio with raw beets
Ingredients:
- 2 beets;
- 2 tomatoes;
- 300 g mozzarella;
- 2 cloves of garlic;
- 1 lemon;
- 3 sprigs of basil;
- 80 ml of olive oil;
- a pinch of ground black pepper;
- salt.
Cut the tomatoes into cubes, add the crushed garlic and pour in half the olive oil. Mix everything well. Peel off the beetroot and cut the red root vegetables into very thin, almost transparent slices, preferably with a special knife. Assemble the dish in a circle, alternating beautifully between beetroot and mozzarella slices. Season the appetizer with a little salt, pepper, drizzle with lemon juice and the rest of the oil. Place the tomato slices in the very center and decorate the dish with basil leaves.
Korean snack
Ingredients:
- 600 g of carrots;
- 400 g of beets, preferably young;
- 1 head of garlic;
- 1 tbsp. vegetable oil;
- 45 ml of 9% table vinegar;
- 2 tsp ground coriander;
- 1 tsp each dried red pepper and salt;
- 1/2 tsp Sahara.
Chop the carrots and beets into strips, preferably on a grater for making Korean snacks. Grate the garlic and stir in the vegetable shavings. Pepper everything, salt, sprinkle with sugar and coriander, stir and cover with vinegar diluted with a couple of tablespoons of boiled water.
Pour vegetable oil into a skillet or stewpan and heat over high heat until a haze appears above the surface. Immediately pour over the salad, keeping your face away, stir quickly and cool. Place the lid on the dishes and refrigerate for 6 hours.
