Salad of beetroot boiled garlic and mayonnaise. Beet salad with beans

Not a single holiday is complete without a standard menu: "Herring under a fur coat", "Olivier", a salad of crab sticks. We offer to treat guests to another very simple, but at the same time healthy and insanely appetizing dish - they will definitely like beets with garlic seasoned with mayonnaise. It is suitable for an ordinary family lunch or dinner, as well as for a more solemn occasion.

Easy Beetroot Garlic Recipe

As you know, boiled beets are a healthy and healthy product. It improves digestion and never lingers on the body in the form of extra pounds. If you combine it with garlic and season with mayonnaise, you get a juicy and bright salad. Try it yourself!

Ingredients:

• one medium beetroot
• three tablespoons of any mayonnaise
• salt - to your taste
• one garlic clove

Cooking method:

You can make this salad in two ways: boil the beets or use them raw. However, not everyone likes the "earthy" taste of this vegetable, even though it contains a lot of vitamins, the amount of which naturally decreases during processing. Therefore, if you are afraid to spoil the dish, bake or boil the beets. Otherwise, we recommend choosing cylindrical varieties, as well as those in which the root crop is intensely colored inside - such a vegetable is always very sweet and not at all "earthy" in taste.

So, let's focus on the first option: boil the beets in slightly salted water, then cut off the peel from it and grate it on a medium grater. Then remove the husk from the garlic and grind it with a special press; if you don't have one, use a regular knife. Now put both ingredients in a deep salad bowl and pour with mayonnaise, adding table salt to your taste. If you have a favorite spice or you like the flavor of ground black pepper, add a small amount of these spices to your dish. Thoroughly mix all the ingredients with a spoon and you can set the table.

This salad can be prepared on the strength of five minutes, and to save time altogether, you can buy already boiled beets in the supermarket. So that the dish does not get bored, supplement it with a variety of products to your taste: nuts, peanuts, cheese, prunes and others. This dish, full of vitamins and health, will appeal to everyone from young to old!

Beets and prunes with mayonnaise

Since we mentioned that walnuts can be added to beetroot salad, it would be unforgivable not to tell you this recipe. So write it down or memorize it!

Ingredients:

• one kilogram of sweet beets
• garlic - two cloves
• 300 grams of prunes
• salt
• 200 grams of walnuts
• gourmet mayonnaise - to your taste

Cooking method:

Put the washed beets in a deep saucepan, cover with water and cook until tender. In time, it will take from forty minutes to one hour - it all depends on the size of the vegetable. Now you need to crush the walnuts. To do this, wrap them in a clean kitchen towel and beat them with a special hammer or use a rolling pin. Some housewives like the dish to be homogeneous, so the nuts are ground to a state of flour. As for prunes, it should be cut into small cubes. If it is very hard, fill it with warm water and leave for fifteen minutes. After getting rid of excess liquid and dry the prunes well, laying it out on paper towels.

By this time, the beets should be ready, so cool it, remove the skin and grate it on a medium-sized grater. Then transfer to a deep bowl, add nuts, prunes, chopped garlic here and, sprinkling everything with a little salt, season with delicious mayonnaise. Mix everything well and arrange the salad on serving plates. If there are greens, you can chop them and decorate the dish.

If you are preparing food for the festive table, it is necessary that it is not only appetizing, but also looks beautiful. To do this, we recommend distributing the beets under mayonnaise in elegant glass bowls, and sprinkle with nuts on top or decorate with parsley leaves.

Salad "Beet miracle" with mayonnaise, cheese and garlic

In winter, it is extremely important to saturate the body with much-needed vitamins, which, firstly, will allow you to fight common acute respiratory viral infections, flu, and secondly, will give you strength to cope with the blues. After all, when it’s cold outside, it’s still dark in the morning, and you need to go to work, the mood disappears by itself somewhere. Therefore, we propose to master the recipe for a healthy beetroot salad with fragrant garlic. Thanks to the cheese that is added to the dish, it turns out to be original and unlike the rest.

Ingredients:

• two small beets
• two medium garlic cloves
• 100 grams of hard cheese (use any of your choice)
• light mayonnaise - three large spoons
• golden raisins - optional

Cooking method:

Many housewives prepare this salad from boiled beets, but let's break the usual tradition. We suggest making it in the oven: for this, wash the vegetable well and wrap each in foil, then send it to the oven preheated to 180 degrees. Depending on the size, beets are baked for 60 to 80 minutes.

In the meantime, start preparing the rest of the ingredients: peel the garlic and pass it through a special press, and grate the hard cheese on a fine grater. When the beets become soft and begin to exude a characteristic aroma, remove them from the oven, cool, remove the skin with a knife and grate into thin strips. Pour raisins in advance with warm water, and after fifteen minutes drain it, rinse the product under the tap and dry well.

You have very little left: combine all the above ingredients in one bowl, add a little salt to taste and pour over with mayonnaise. Now stir the dish and transfer it to a beautiful dish.

If your oven is broken or it just doesn’t exist, boil the beets, and then do everything according to the recipe. You can also use a raw vegetable: grate it on a coarse grater and combine with the rest of the ingredients. In addition, instead of raisins, some put walnuts or steamed prunes, and replace mayonnaise with sour cream - so the food will turn out to be less high-calorie and more healthy.

Unusual beetroot with mayonnaise

A standard salad with beets and garlic dressed with gourmet mayonnaise can be original and unusual. Don't believe? Then try to make a dish using this recipe. To do this, you will need special clay pots.

Ingredients:

• one clove of garlic
• beets - 100 grams
• 25 grams of kvass
• 50 grams of light gourmet mayonnaise
• any greens - to taste
• 20 grams of walnuts

Cooking method:

Peel the washed beets from the roots and put to boil over low heat. If desired, you can bake it in the oven, after wrapping it in foil. When the vegetable is ready, remove the peel from it, cut into thin strips and transfer to a clay pot. Now crush the peeled garlic with a press or finely chop with a knife. Then mix it with kvass and leave for 20 minutes. After this time, strain the resulting mixture and fill it with beets. You are moving on to the last stage of preparing this original dish: crush the nuts with a mortar, and finely chop the fresh herbs. Pour all the above products into the pot and pour them with mayonnaise.

Toast with beets and mayonnaise

Let's take a break from salads. We suggest making toasts with boiled beets, garlic and mayonnaise. This dish will be a wonderful snack for a festive table for a birthday, New Year or Christmas.

Ingredients:

• 200 grams of bread (we recommend using rye)
• one large beetroot
• eight cloves of garlic
• salt - up to you
• two tablespoons (tablespoons) of mayonnaise
• refined olive oil - for frying

Cooking method:

Cut rye bread into thin slices of the same size and moisten a little with water. Then heat the olive oil in a frying pan and put future toasts in it, fry them on each side. Now boil the beets in a deep saucepan in slightly salted water. When ready, remove the skin and grate the vegetable into thin strips using a grater. Grind the peeled garlic using a special press and mix it with mayonnaise. That's it, you have come to the final stage of cooking: put the beets on the ruddy toast and pour over everything with garlic sauce. Eat with pleasure! You can garnish the appetizers with fresh herb leaves.

Apples with beets, raisins and mayonnaise

This sweet, vitamin-packed salad can be made for your child. It is tasty, healthy and very easy to prepare.

Ingredients:

• 100 grams of mayonnaise
• 50 grams golden raisins
• one boiled beetroot
• one large sweet and sour apple
• bunch of fresh parsley
• four grams of garlic

Cooking method:

The first thing you should do is boil the beets by placing them in a pot of lightly salted water. Now remove the middle from the apple and cut it into small cubes, and the garlic into small pieces. You can crush it using a press. Chop fresh parsley with a knife. At this point, the beet should be ready, so cool it, remove the peel and grate on a medium grater. We do not recommend using small ones, as the salad will look like porridge. Combine all the ingredients in one bowl and pour the sauce over them. To prepare it, mix mayonnaise with garlic and season the dish with it, mixing it thoroughly. At the very end, add raisins, which should be soaked in warm water for fifteen minutes before.

As you can see, you can cook anything from beets and mayonnaise, from appetizers to mouth-watering salads. Add raisins, nuts to the dish, use a variety of spices and fresh herbs. In general, do not limit your imagination and cook like a real chef! We wish you success!

Beetroot with garlic and mayonnaise is an amazingly tasty, easy to prepare and healthy salad that everyone loves. You can cook it both for solemn dates, and for every day for a variety of daily menus.

Features of the dish, calorie content

The main feature of this dish is the simplicity of its preparation. The hostess does not need to suffer for a long time to prepare such a simple salad. But how useful is it for the figure? Let's try to figure out how many total calories are contained in a typical serving of such a salad.

Let's assume that the salad consists of 125 grams of boiled beets, one clove of garlic and 15 grams of mayonnaise. Then the calorie table looks like this.

What beets to choose for salad

When buying beets on the market, it is very difficult to make a mistake, because its table varieties are similar to fodder ones in appearance, and their taste qualities are very different.

The main indicators that fodder beets are in front of you:

• Huge size;
• Light color of the skin;
• There are warts and cracks;
• Lots of roots.

Try to choose only beets of the correct rounded shape of a small size. The smaller it is, the more likely it is that it is very tasty. If you are preparing a salad of boiled beets, then you need to cook it, following these simple rules:

One of the fastest dishes to cook is a salad of ordinary raw beets. To recreate it in your own kitchen, you will need the following ingredients:

• One small round beet;
• Two cloves of garlic;
• 2 tbsp. l. table mayonnaise;
• Spices to taste.

In total, it will take no more than 13-15 minutes to cook it. Wash the beets, carefully peel them from a dense peel, and grate them on a grater for Korean carrots.

Pass the garlic through the garlic press, grind it in a mortar or grind it in any other method convenient for you. Mix the ingredients and add table mayonnaise.

Such a salad will be a good addition to a side dish or meat. It has a lot of vitamins, since the beets were not subjected to heat treatment.

Boiled beets with garlic, mayonnaise and cheese

Raw beet salad is good, as it is rich in vitamins, but not everyone likes this raw product. Consider a more versatile recipe, which includes boiled beets.

Ingredients needed for 4 servings:

• Two medium-sized round red beets;
• Two cloves of garlic;
• 100 gr. Dutch cheese;
• Spices and salt optional;
• Mayonnaise.

Cooking method:

So that the beets do not lose their excellent supply of vitamins and retain their bright color, you need to steam them (in a regular saucepan, double boiler or slow cooker) or pre-bake them in the oven without removing the peel. The heat treatment time directly depends on its diameter and is at least eighty minutes;

Cool the boiled vegetable and remove the skin from it;

Next, grind this product in the way that is more convenient for you - pass through a meat grinder, grate on a coarse grater or chop into small sticks;

The salad is laid out on a plate in this order - beets, grated Dutch cheese, chopped garlic and season beautifully with mayonnaise on top.

If you pre-boil the root crop, then such a salad is prepared in a matter of minutes.

Other versions of the salad

If you are tired of the usual spaghetti, potato porridge, and you are eager to diversify the family menu with healthy and tasty food, then take note of such simple beetroot treats with garlic and mayonnaise.

Salad of beets, nuts and prunes

This dish will not leave indifferent your guests, who will definitely find its taste very original. Such a salad not only perfectly complements the main dishes, but can act as a bright mono snack.

• Two beets of medium diameter;
• One clove of garlic;
• 6 pieces of prunes;
• A handful of walnut kernels;
• Salt, spices and mayonnaise optional.

The culinary process is:

1. Boil the washed but unpeeled beets in boiling water;
2. Put the prunes in a metal bowl, pour boiling water over it, cover tightly with a lid and let stand for four to six minutes. Drain the water, and remove the stones from the prunes and chop them finely;
3. Chop the walnut kernels with a knife. You should not pass them through a coffee grinder, since this recipe provides for the presence of their solid particles;
4. Pass the garlic through the garlic maker;
5. In a deep plate (ideally a deep salad bowl), mix all the ingredients and season with mayonnaise.

All! Your original and undoubtedly delicious salad is ready.

Green bean and chicken salad according to our recipe.

Read the chicken skewers recipe here.

Beet salad with sourness

If you are bored with the taste of products, and you are eager to try something new and at the same time healthy, then we suggest you try the recipe for an amazing beetroot salad with citrus.

• Beet;
• Garlic;
• mayonnaise or balsamic vinegar;
• Spinach;
• Greens to taste;
• Lime;
• Lemon.

1. Bake the beets in the oven over medium heat at a set temperature of 200 ° C. In this case, the root crop should be wrapped in foil with holes for the steam vent. For uniform baking of the product, make sure that there is a sufficient amount of salt on the baking sheet;
2. Allow the finished root crop to cool, peel and grate on a coarse grater;
3. Cut spinach into oblong strips and season with juice from half a lemon;
4. Press the garlic;
5. For greens, celery and parsley are excellent, although other variations are possible;
6. Mix all components and season with mayonnaise;
7. Put on a prepared salad bowl with a slide, decorate with lime triangles on top.

This salad can also be prepared from raw beets. In this case, it must be washed, peeled, grated for Korean carrots, and seasoned with lemon juice and balsamic vinegar. In such a bath, it should be kept for half an hour, then squeezed out and used for salad. Instead of balsamic vinegar, you can use any fruit vinegar.

The recipes offered by us will definitely please not only you, but also your dear guests. Eating beets, you can enrich your body with the most useful vitamins, minerals and trace elements, including: B, BB, C, carotenoids, folic and pantothenic acids, potassium, iron, magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus , sulfur, cesium, rubidium, chlorine and many other mega useful substances. In addition to all of the above, one should take into account the fact that beets contain a lot of fiber, which is necessary for proper metabolism.

This vegetable perfectly cleanses the body of putrefactive bacteria and regulates fat metabolism. Prepare healthy salads from this wonderful root vegetable and be healthy!

notefood.com

Beets with mayonnaise and garlic - salad video recipe. Preparation of appetizers from beets, mayonnaise and garlic

Light and hearty beetroot salad in various versions is liked by many people. There are several reasons for this: the dish is prepared quickly, it does not require a minimum of products, an appetizer of such a plan is good for the body (if you do not overdo it with mayonnaise).

How to cook beetroot salad with garlic and mayonnaise

Raw or boiled beetroot is a healthy, nutritious, tasty product. This vegetable significantly improves the digestion process, helps to remove toxins from the body, promotes weight loss. Beetroot with mayonnaise and garlic is a bright, juicy, savory snack that is very popular in many families. A vitamin, satisfying addition to dinner or lunch can be varied with nuts, cheese or prunes. This is a universal dish, because it is served separately or with a side dish, on the festive table, on weekdays.

To get a really tasty, healthy dish, the main criteria are the freshness of the products plus the right set of ingredients. You can try to cook an original beetroot appetizer with garlic and cheese. The recipe is as simple as possible, and the result is very appetizing. Ingredients:

• red beets - 2 pcs.;
• garlic - 3 teeth;
• hard cheese - 100 g;
• spices, salt;
• mayonnaise (or sour cream).

"Cheese" beets with low-fat mayonnaise are prepared as follows:

1. First you need to prepare the main component of the dish. In order for it to retain the maximum of nutrients and rich color, it is better to steam it or bake it in the oven.
2. Cool the vegetable, remove the skin.
3. Cut the beet into strips or rub on a coarse grater.
4. Grind garlic under pressure, cheese - with a grater.
5. We take any convenient container, lay out the snack in layers: beets, cheese, garlic. Salt/pepper each layer as desired.
6. Top with mayonnaise or sour cream.

With prunes

Beetroot salad is prepared in a variety of interpretations. For example, why not treat your family to a hearty, spicy dish with prunes. The useful properties of this snack are simply off scale, and the taste does not fail. Even a novice cook can make a dish. Products:

• sweet beet - two or three pieces;
• garlic - 3 cloves;
• pitted prunes - 250 g;
• mayonnaise (an alternative is natural yogurt or sour cream).

Dish creation algorithm:

1. Boil the red vegetable until cooked, cool. Cut into small squares or grind with a grater.
2. Peel the garlic head, finely chop with a sharp knife.
3. Prunes should be poured with hot water for half an hour. When it is steamed, also cut into medium pieces.
4. Mix all the ingredients thoroughly, then add the dressing.

With walnuts

Do you want to surprise your friends? Treat them with a vitamin and beautiful dish. To do this, you can make a salad of beets with the addition of walnuts. To prepare a delicious, healthy snack, you will need simple ingredients that are in every home:

• red fresh beet - 6 pcs.;
• peeled nuts - 150 g;
• garlic - 3 cloves;
• mayonnaise.

1. Boil vegetables in slightly salted water.
2. We rub the finished vegetable with a large grater.
3. Nuts need to be chopped with a blender or chopped with a knife.
4. Squeeze the garlic through the garlic press.
5. Mix all ingredients of the appetizer thoroughly. Lay out beautifully, decorate with nuts.

With apples and raisins

Beetroot-garlic classic dish will be unusual and get a more interesting taste if you add it with raisins with apples. The appetizer will appeal to adults and children, it has a lot of vitamins. Salad Ingredients:

• boiled beet - 2 pieces;
• mayonnaise - 2 tbsp. spoons;
• apples - 2 medium fruits (sweet and sour);
• raisins - 50 g;
• garlic - 2 teeth;
• fresh greens.

Method for preparing a non-standard dish:

1. Beets must be grated on a medium grater or cut into thin strips.
2. Soak the raisins in warm water for 20 minutes.
3. Peel apples, remove seeds. Cut into cubes.
4. Grind the garlic under a press, chop the greens with a knife.
5. Prepare sauce for vitamin food: mayonnaise + garlic + herbs.
6. Sauce must be seasoned with all other products, mix well.

How to prepare a salad for the winter

Beets with mayonnaise can be rolled into jars to be consumed in the cold season. This type of preservation is used as a snack or dressing for cooking first courses. Here is a good easy recipe that will make it possible to prepare delicious food for the winter. To make a fragrant, juicy salad in a jar, the following ingredients will come in handy:

• beet - 3 kilograms;
• bell pepper - 350 g;
• tomatoes - 1.5 kilograms;
• onions - 3 pieces;
• garlic - 3 heads;
• granulated sugar - 120 g;
• vinegar (9%) - 70 ml;
• salt - 1 teaspoon.

Step-by-step procedure for vegetable winter harvesting:

1. We cut vegetables: tomatoes - into cubes, peppers, beets - into cubes.
2. We put them in a saucepan, add chopped garlic, sugar, salt.
3. We mix all the products, put on fire.
4. Stew the future salad for 50 minutes under a closed lid.
5. Five minutes before readiness, pour vinegar to vegetables, mix.
6. Put the hot salad in pre-sterilized glass jars. We roll up, wrap up with warm clothes for slow cooling.
7. It turns out the perfect addition to pasta, potatoes, meat. Another canned vegetable snack will be a tasty, healthy dressing for soup or borscht.

Calorie content and nutritional value of the dish

Beetroot itself is nutritious, but does not add extra kilos. If we are talking about a salad with mayonnaise, sour cream, nuts and other products, then the calorie content naturally increases. Below are two clear, useful tables of calorie content and nutritional value of dishes with red vegetables (per 100 grams of product):

sovets.net

Beet salad with garlic and mayonnaise

Cooking a simple and delicious beetroot salad with garlic and mayonnaise. It can also be used as an appetizer by spreading this salad over sliced ​​bread.

I love this appetizer salad very much: it turns out that ordinary beets or beetroot with garlic and mayonnaise are insanely delicious. It is easy and simple to prepare, and the initial products for cooking are always at hand. The only negative of this salad is the smell, the pungent smell of garlic. Therefore, if you need to go somewhere to a party, an important interview or a date, you first need to think for sure whether you should eat this salad, because the garlic smell is very persistent and not very pleasant for others.

Beet salad with garlic and mayonnaise

Ingredients for 2 servings:

• beets (beet) - 1-2 pcs.,
• garlic - 1 head,
• mayonnaise for dressing
• salt to taste
• walnuts for decoration.

Cooking method (recipe):

To prepare this wonderful appetizer, you need beetroot or beets (they are the same), the amount of beetroot, depending on the volume of the planned salad. For example, for two people you need 1-2 pieces of medium-sized beetroot. For one beet, you need 3-4 cloves of garlic, you can have more, you need to put the amount of garlic in the salad, depending on the taste preferences of those for whom this salad is being prepared.

Wash well and boil the beets until fully cooked. Readiness is determined by a fork or knife - the beetroot should become soft and easily pierced through the entire length of the fork tines. Carefully remove the cooked beets from the pan and put on a plate to cool. The cooled boiled beet is peeled and rubbed on a coarse grater. If a lot of juice came out of the beets, you need to drain the excess juice so that the salad does not turn out to be too watery. We put the beets in a salad bowl.

We clean the garlic from the husk and peel and rub it on a fine grater or squeeze through the garlic press and add it to the beets. Salt to taste and add mayonnaise and mix all the ingredients thoroughly so that the garlic and mayonnaise are evenly distributed throughout the salad. To saturate with a specific aroma, the salad can be removed for an hour in a cool place (refrigerator). You can decorate the salad with whole or ground walnut kernels. By the way, walnuts perfectly complement the taste of the salad.

It can be used as a salad, or as an appetizer, spreading this composition simply on bread. It turns out very tasty and so, and so.

podskazok.net

Beetroot Salad with Garlic - Delicious Recipes

How to cook beetroot salad with garlic deliciously and properly (ingredients)

Let's start with the most sacred, with the ingredients for the salad, because the right ingredients are the key to a delicious dish.

The main component of the salad. A little about how to choose beets. If you have your own, grown in your garden, that's great! And if you need to buy it, then first of all focus on its appearance. Do not take sluggish beets. You should not buy beets with white veins inside, for this you should ask the seller to cut the root crop. Also pay attention to beet fibers, if there are hard fibers inside, you should not take such a root crop.

If possible, it would be ideal to try a vegetable before buying, take only sweet varieties. Such a vegetable in salads is much tastier than herbal in taste. The dark red color of the beet also indicates its good quality.

It is impossible to imagine this salad without the addition of garlic. Garlic gives spiciness and a certain spicy note to the dish. If you like it spicier, then add more garlic to the salad, if not, then limit yourself to 1-2 cloves, depending on the serving of the dish.

It is better to buy garlic from grandmothers (homemade), in the supermarket, as a rule, garlic is not of very good quality, mostly imported, in any case, we came across one. The quality is not the best.

Salads with beetroot often have mayonnaise as a dressing. I always talk a lot about mayonnaise, in a salad there is a herring under a fur coat, etc., but today I will note that choose the fat content of store-bought mayonnaise according to your preferences.

If you make homemade mayonnaise, then choose any recipe you like, as now there are recipes for every taste: non-fat, on yolks, on quail eggs, on milk, etc.

Additional Ingredients

These are hard cheese, nuts, herbs, cucumbers, meat, etc. It all depends on the recipe you choose.

Beet salad with garlic and nuts - recipe with photo

One of the simple, affordable and delicious salads. This is a classic version of the salad, and you can not add nuts to the salad itself, limiting yourself to decorating the dish on top.

• 2-3 - medium-sized beets
• 1-2 - garlic cloves
• mayonnaise
• nuts - walnuts, pine nuts, pecans (optional)
• salt to taste

Beets should be boiled or baked in the oven. If you boil beets, so that the vegetable cooks faster after boiling, drain the water and fill it with cold water, put the vegetables back on fire. You can cook beets in a miltivarka.

The boiled vegetable must be cooled and peeled, rubbed on a medium or coarse grater, as you wish.

Peel the garlic and pass through a press. Add to beets.

Chop nuts and add to salad. For taste, nuts can be dried in a pan or fried. You need to grind nuts so that they are large or medium pieces, you should not grind nuts into dust. Also, as an option, you can decorate the salad with nuts on top.

Mix beets, garlic, nuts and mayonnaise. Decorate the salad as you wish. Can be served in a salad bowl or served in portions using a split ring. It is quite a decent salad for both everyday meals and for a festive one.

Beet salad with cheese and prunes

• 2-3 medium sized beets
• 6-8 pcs. prunes
• 5 pieces. walnuts
• 50-70 grams of hard cheese
• sour cream (mayonnaise)
• salt to taste
• garlic optional

We prepared this salad, the recipe for beetroot salad with cheese and prunes is very tasty. If you want a step-by-step recipe with detailed photos, then check out Beetroot Salad with Cheese and Prunes. True, we cooked without garlic.

From the indicated amount of ingredients, 4 servings of salad are obtained.

Beets must be boiled, cooled and peeled, rubbed on a grater.

Cheese (I have Russian), I like this cheese the most, I rub the cheese on a grater.

Nuts should be chopped with a knife into medium and small pieces.

I prefer dried prunes, not smoked. I washed the prunes, dried them on a paper towel and cut them into long strips.

We mix the ingredients and season with mayonnaise or sour cream. Salt to taste.

A very original salad. I served it in creamers. Topped with hard cheese and half a walnut. The combination of beets and prunes, in my opinion, is perfect.

Beet salad with garlic, pickles and green peas

I propose to diversify the taste of the salad with pickles and green peas. It is necessary to fill such a salad not with mayonnaise, but with vegetable oil.

• 2-3 beets
• 1-2 garlic cloves
• 2 pickles
• 2-3 tbsp. spoons of green peas
• vegetable oil

The salad has an interesting and rich taste due to the addition of pickled cucumber, and garlic will add piquancy. The dressing consists of vegetable oil, you can use unrefined fried oil.

Beets should be baked or boiled. Cut into cubes.

Cut the pickled cucumbers in the same way as all other vegetables.

Add canned green peas to the salad.

Squeeze a clove or two (to taste) of garlic through a press.

Mix the salad and season with vegetable oil.

This is actually my dad's favorite salad. It turns out something a la vinaigrette, only without cabbage, potatoes and beans. Only dad loves garlic much more than indicated in the recipe, so that the salad is spicier. But you can add as much as you need. Since if you add a lot of garlic, it will be spicy and bitter.

Beet salad with garlic and meat

If anyone wants a more serious recipe and quite satisfying, using meat, then boiled meat can be added to a salad of beets, garlic and mayonnaise.

You can use any meat, chicken, beef, pork. In my opinion, the salad is more tender and tastier with baked chicken breast.

We cut the beets into small cubes, as in Olivier.

The meat must be cut into cubes.

We cut the pickled cucumber in the same way as vegetables and meat.

Boil eggs hard boiled and cut.

Grind the garlic through a press.

We combine the ingredients and season with mayonnaise. Add salt and pepper to taste. This salad turns out quite tasty, unusual. My grandmother often prepared such a salad, she then said that these were “pink cheeks”, and she added another jar of green peas to the salad. I remember this salad has always been very popular for the holidays.

Beet salad with spicy dressing

Salads with mayonnaise are not always appropriate, and in some cases even heavy and quite satisfying. If you want something lighter, there is a simple version of the salad with a very tasty dressing.

• 2-3 beets
• 2 tbsp. tablespoons vegetable (olive) oil
• 0.5 teaspoon honey
• 1 st. a spoonful of lemon juice
• salt and pepper to taste
• pine nuts or sesame seeds for garnish

The essence of this salad is that we do not add any ingredients to the beets. Beets need to be baked or boiled. Grate for Korean carrots and season with dressing.

For dressing, mix oil, honey, lemon juice, combine with grated beets, salt and pepper the salad to your liking. Lemon juice can be replaced with apple cider vinegar.

For decoration we use greens, nuts, sesame seeds.

Beetroot is a unique vegetable, affordable, bright, tasty, its use in cooking gives a flight of fancy and a place for our creativity. You can decorate and serve salads in a variety of ways. To add or remove various ingredients, in a word - to experiment.

8

Culinary Etude 12/24/2018

There are dishes that absolutely do not bother. They are not dominated by fashion, modern trends in the field of proper nutrition and the recommendations of Hollywood stars. Whatever happens in our changing world, beetroot salad with garlic will certainly take its rightful place on my New Year's table!

Irina Rybchanskaya, our permanent leader of the column, brought her recipes for beetroot salad with garlic for us today. Irina continues the story. I am happy to give her the floor.

Beets are an amazingly peaceful and friendly "lady". She gets along equally well with a sweet apple, and with fierce horseradish, and with spicy cumin. But beets have a particularly tender friendship with garlic.

The inexpressive sweetness and indistinct taste of beets begin to play with new flavors as soon as the root crop falls into the strong "embrace" of garlic. And there comes the balance and taste balance that I love so much.

I will present you salads from the category of "heavy" artillery - with mayonnaise, and their lighter relatives - with dressings from yogurt and vegetable oil. Your right to choose what is right for you.

salad calories

For reference, I will give the calorie content of beetroot salad with garlic:

• 107 kcal per 100 grams - without mayonnaise;
• 122 kcal per 100 g - with mayonnaise.

How and how much to cook beets for salad with garlic

1. Rinse the root crop thoroughly in warm water using a brush. Cut off the tops.
2. Pour cold water, heat until it boils, reduce the flame, close the lid.
3. Cook beets with a diameter of up to ten centimeters for about two hours. The time depends on the quality of the root crop. After an hour and a half of cooking, try the beets with a fork (or knife). If it easily enters the body, then you can drain the water. If not, keep cooking.

How to bake beets for salad

1. Wrap clean root crops well in foil or baking paper.
2. Place the tray in the oven (200°C). Bake until done. The average copy is baked for about fifty minutes.

Beet salad with garlic and mayonnaise - the easiest recipe

What could be easier? Grated boiled or baked beets mixed with chopped garlic and mayonnaise? And come on - delicious to tenderness! Grab the recipe!

Ingredients

• Three - four root crops;
• three to four cloves of garlic;
• one teaspoon of mild mustard (optional);
• one tablespoon of water;
• sugar;
• salt;
• mayonnaise.

How to cook

1. Boil beets or bake in the oven.
2. Remove peel.
3. Plane using a coarse grater, often called "beetroot".
4. Chop the garlic with a knife. Lay the knife flat, additionally crush the chopped mass with it.
5. Stir the mustard in a tablespoon of boiled water if you are cooking with it.
6. In a deep bowl, mix the chopped beets, garlic, mustard dressing, salt, sugar.
7. Refuel in the amount that you consider reasonable and compromise.
8. Salad with beets and garlic is ready!

My remarks

• For cooking, it is best to take a juicy, bright burgundy salad, up to ten centimeters in diameter.
• I prefer using roasted vegetables. They have a more expressive, some kind of slightly caramel taste, a pleasant texture, a certain “glossy” surface.
• A similar salad is prepared with garlic and sour cream or yogurt. It has a slightly different taste. To combine all the ingredients together, I advise you to add a little lemon juice and Bavarian mustard to sour cream or yogurt.

New Year's beetroot salad with garlic

I found for you, dear readers, an informative video on how to cook beetroot holiday salad.

Beet salad with goat cheese and garlic

Beetroot with cheese and garlic is always a winning food combination. And if the cheese is also soft goat, then you get a small masterpiece.

Ingredients

• Two - three medium root crops of maroon color;
• 120 g soft fatty goat cheese (good cheese, feta, urda);
• two cloves of garlic;
• 15 basil leaves;
• olive oil;
• grape vinegar (5 - 6%);
• salt;
• sugar.

How to cook

1. Boil or bake vegetables, cut using a coarse grater.
2. Stir in small pieces of goat cheese.
3. Chop the garlic, crush, mix with olive oil and chopped basil leaves.
4. Season grated vegetables with cheese. Taste, adjust the taste with vinegar, salt and sugar.

Alternative option

1. Cut the prepared beets into thin circles, rub each circle with garlic.
2. Grind the cheese with a fork, mix with the garlic and chopped herbs carried through the press.
3. Serve by stacking. As a discreet decor - basil leaves.

Beet salad with garlic and walnuts - step by step recipe with photo

Walnuts immediately make the salad more "textured". I give a step-by-step recipe with a photo and an original serving method.

Ingredients

• Two - three beets;
• a handful of walnuts;
• two - three cloves of garlic;
• salt;

How to cook

Roast the beets in the oven.

Peel off the skin, grind using a coarse grater.

Mince the peeled garlic.

Lightly toasted walnuts chopped with a knife.

We send garlic, walnuts to the company to the grated root crops, mix.

Dressing of your choice - vegetable oil or mayonnaise.

Original in taste, very interesting and worthy of your attention is a salad of raw beets. The piquancy is given by the ginger. It does not dominate, but only complements and sets off the taste of other ingredients, gives the salad an "oriental" character.

Ingredients

• One juicy beet;
• ginger root (1.5 - 2 cm);
• a clove of garlic;
• one teaspoon of mustard;
• two teaspoons of wine vinegar;
• 25 ml of olive oil;
• dried red pepper (optional)
• salt.

How to cook

1. Wash the beets thoroughly in warm running water using a brush. Scald with boiling water, put in cold water, clean.
2. Grate with a large or medium grater. I prefer. Pour dressing over.
3. Make dressing: mix mustard, olive oil, vinegar, salt, finely chopped garlic and grated ginger root (peel must be removed with a knife).
4. Add thin strips of dried red pepper (if desired), stir.
5. For a more expressive taste, the salad should stand for several hours.
6. Serve salad in a beautiful glass, crystal or porcelain salad bowl.

Salad of carrots and beets with garlic, raisins and nuts

Boiled beets and raw carrots are a wonderful combination. Raisins are very appropriate here. And the contrast and expressiveness of this whole sweet company is given by spicy hard cheese, walnuts and garlic.

Delicious salad. If you cook it without mayonnaise, then it will meet all the canons of proper nutrition. A small amount of quality vegetable oil or yoghurt with lemon and mustard is the best alternative to mayonnaise.

Ingredients

• A couple of medium maroon root crops (Bordeaux, Cylinder varieties);
• bright orange carrot of medium size;
• 60 - 70 g of good raisins of any color;
• 2 - 3 garlic cloves;
• 120 g hard cheese;
• 60 - 70 g of walnuts;
• mayonnaise (optional)

How to cook

1. Beets for this salad are best baked. It will acquire a beautiful rich color and a slightly caramel taste. In addition, it will not become excessively wet, which is important to us.
2. Grate baked and peeled beets with a coarse grater or on a grater for Korean carrots.
3. Wash the carrots thoroughly in warm running water, helping yourself with a brush. Scald, put immediately in cold water, peel, grate with a coarse grater or on a grater for Korean carrots.
4. Rinse raisins, mix with carrots, part of crushed or squeezed garlic, a small amount of mayonnaise. Set aside - let the ingredients get to know each other properly - make friends.
5. Dry the nuts in a frying pan until a pleasant aroma appears. Make sure they don't burn. Chop with a knife or rolling pin.
6. Mix with beetroot mass, another part of crushed or squeezed garlic and mayonnaise.
7. Lay the salad in layers: the first is the carrot mass, the second is the cheese grated on a medium grater, the third is the beetroot mass.
8. Decorate the salad however you like.

My remarks

• Salad looks great in a transparent glass. Get a newfangled verrin. A salad cooked in a ring or stacked in a slide looks just as advantageous.
• You can take any nuts - hazelnuts, cashews, cedar, pine.
• Instead of mayonnaise, thick good sour cream is quite suitable for this salad.

Ingredients

• A couple of juicy, fresh beets;
• two eggs;
• 130 - 140 g grated hard cheese;
• a couple of cloves of garlic, chopped with a knife;
• mayonnaise.

How to cook

1. Bake or boil fresh beets for salad, peel, cut, using a coarse grater.
2. Hard-boil eggs, dip in cold water after cooking, remove the shell, grate with a grater or pass through a salad grate.
3. Mix all ingredients. Taste the salad at this point and add salt if needed.
4. Decorate the salad however you like.

Beet salad with prunes, nuts and garlic - recipe

Another old recipe with a classic combination of additions is beets, garlic, prunes, walnuts.

Ingredients

• Two beets;
• 160 g prunes (net);
• 120 g walnuts;
• three to four cloves of garlic;
• salt;
• vegetable oil or mayonnaise.

How to cook

1. To prepare the salad, we use boiled or baked beets in the oven.
2. It should be grated using a large "beetroot" grater.
3. Prunes should be washed, dried, cut into strips.
4. Chop the peeled garlic.
5. Lightly fry the walnuts on a small flame until a pleasant aroma appears, cool, chop with a knife into small pieces.
6. Mix all ingredients in a deep bowl. Add vegetable oil or mayonnaise. Salt if necessary.

If you want not just a salad, but something completely unusual from beets, then include it in the New Year's menu. And be sure to prepare a useful one.

Dear readers of Irina Zaitseva's blog! For all questions related to the preparation of the above salads, please contact me in the comments. I will answer everyone!

With heartfelt wishes for good health and good mood, Rybchanskaya Irina blog author Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button
below.

Pkhali in Georgian - what is it and what do they eat with

It's hard to surprise anyone. Although occasionally, they are prepared in every home, but often only in the most minimal composition - they simply mix the chopped root crop with garlic and pour over with mayonnaise. In fact, there are an incredibly large number of other, more original dishes that deserve to stand even on the festive table. They can contain other vegetables, cereals, meat, fruits (moreover, both ordinary apples and exotic avocados or pineapple). There are so many variations that you can indulge your loved ones with salads from an incredibly healthy root vegetable every day and they will never become ordinary. You simply cannot get bored with a salad with beet garlic and mayonnaise.

And garlic with mayonnaise is extremely rare. In most cases, these dishes are exclusively vegetable, but this one includes not only meat, but also eggs among the main products. Naturally, thanks to these components, the dish turns out to be self-sufficient, perfect, able to satisfy hunger even in the absence of a side dish as such. A pleasant spicy shade only improves, makes the salad multifaceted and rich.

Required components:

• 250 gr. beets;
• 200 gr. meat;
• 2 large eggs;
• 1 clove of garlic;
• 150 gr. carrots;
• 120 gr. mayonnaise.

Beet salad with mayonnaise and garlic:

1. The meat is washed under the tap and then placed in a saucepan already filled with water, salt is added and boiled. Then it is cooled in the broth and cut into small pieces on the board with a knife.
2. In the second pan, boil the eggs for about twelve minutes. At the end of cooking, boiled water is decanted, and cold water is poured in, the eggs are cooled in it, then they are only cleaned and, like the meat on the board, they are cut.
3. Beets and carrots are washed with a brush and boiled in separate saucepans, cooled and peeled off, root crops are cut with a knife into small cubes.
4. Pour all the products prepared for this moment into a salad bowl.
5. The garlic is freed from the husk, crushed on the garlic maker and poured into a salad bowl.
6. Pour over all products with mayonnaise and mix with a spoon.

Tip: beets acquire an unusual taste and aroma if they are not just boiled, but baked in the oven. To do this, you just need to rinse it and wrap it in foil. Thus, the root crop remains juicy, and, accordingly, beet salad, cheese, garlic, mayonnaise with it turns out to be more saturated.

Salad with beets and garlic and mayonnaise

It is surprising that to this day it is believed that only banal can be prepared from herring and beets. In fact, more than one dish can be created from these two components. At the same time, such salads are obtained much more original, satisfying and unusual. So this recipe can be said to be unique, because in addition to herring, many other products are used here, due to which success is achieved.

Required components:

• 200 gr. beets;
• 250 gr. potatoes;
• 1 beam head;
• 300 gr. herrings;
• 100 gr. carrots;
• 200 gr. cheese;
• 200 gr. mayonnaise;
• 2 gr. salt;
• 2 garlic cloves;
• 30 gr. parsley.

Beet salad with garlic and mayonnaise recipe:

1. First of all, potatoes, carrots and beets are washed with a brush and then boiled in separate saucepans, cooled and rubbed on a medium-sized grater.
2. Put the potatoes in a bowl and pour mayonnaise, mix.
3. The beets are placed in another bowl.
4. Garlic cloves are peeled, crushed with garlic and poured into a bowl with beets. Mayonnaise is poured there and salt is added, mixed with a spoon.
5. The herring is washed and cut, all the bones are removed and the skin is removed. The already obtained fillet is then cut finely with a knife.
6. To grind cheese, take a large grater and simply rub it on it.
7. The salad is laid out in layers, spreading each with mayonnaise and adding a little salt.
8. Potatoes are laid out at the bottom, and beets are already on it.
9. Next place the herring.
10. The onion is freed from the husk and chopped with a knife into thin halves of the rings, spread on the herring.
11. Next, cheese and the last layer of carrots. The last one is left without mayonnaise.
12. Be sure to chill for at least an hour.
13. Decorate the beetroot salad with carrots and garlic with parsley, which is washed and dried in advance, chopped.

Tip: to give an already perfect dish a special flavor, you can add to it not an ordinary carrot, but cooked in Korean.

Beet salad with garlic and mayonnaise

In this case, it is possible to create a surprisingly light dish, but rich in both taste and aromas. Such a salad with garlic and beets can easily improve any side dish, give it a special, unusual taste and add a touch of piquancy. At the same time, it can be considered budgetary, all products are available, and often even already in the kitchen, which means that you can cook a salad as soon as such a desire appears.

Required components:

• 250 gr. beets;
• 80 gr. mayonnaise;
• 4 garlic cloves;
• 150 gr. cheese;
• 2 gr. salt.

How to make beetroot salad with garlic:

1. Cheese is rubbed on a grater.
2. Raw beets are washed and the skin is peeled off, rubbed on the same grater.
3. Garlic is peeled and also crushed on a grater.
4. Pour into a salad bowl all the products prepared at this point in a salad bowl and pour them with mayonnaise, salt to taste and mix.

Important! Beets must be added raw. A root crop that has not undergone heat treatment, although it has an unusual taste, blends perfectly with all products. In addition, this salad will bring much more benefits to the body.

Beet salad, garlic, mayonnaise

Raisins are rarely used in salads. For some reason, hostesses are afraid to use this useful product in savory dishes, and in vain. The taste contrast is simply amazing, the finished product acquires a pleasant sweetness, which defiantly contrasts with the sharpness and tenderness. Incredibly something turns out to be created in your own kitchen and at the same time without spending a lot of time and effort on cooking.

Required components:

• 300 gr. beets;
• 50 gr. raisins;
• 150 gr. cheese;
• 80 gr. mayonnaise;
• 1 clove of garlic;
• 20 gr. greenery.

Beet salad with garlic recipe:

1. The beets are washed with a regular brush and put in a saucepan, then they are boiled and cooled, peeled and chopped with a grater.
2. The next step is to grate the cheese.
3. First of all, the raisins are washed and then poured into a bowl, poured with boiling water and infused for about ten minutes, decant all the water and dry on a napkin.
4. Garlic is simply peeled and chopped on the board as finely as possible with a knife.
5. All products are poured into a salad bowl and poured over with mayonnaise, beet salad, mayonnaise, garlic, cheese are mixed.
6. The greens are washed and dried, finely chopped and sprinkled with a salad. Decorate with raisins too.

Beet salad with mayonnaise and garlic

Prunes are able to transform any dish literally beyond recognition. If you also include nuts in the composition, then you get an amazing gastronomic creation. The salad acquires an exquisite, incredibly rich aroma, and as a result, the taste is multifaceted, very unusual. At least for dinner, at least for an important celebration - there will definitely be a place for this dish.

Required components:

• 800 gr. beets;
• 3 garlic cloves;
• 250 gr. prunes;
• 3 gr. salt;
• 200 gr. kernels of nuts;
• 120 gr. mayonnaise;
• 20 gr. parsley.

Cooking step by step:

1. Wash the beets with a brush and then put them in a saucepan, pour plain water and boil. Depending on the size of the root crops, this process can take at least forty-five minutes, and a maximum of one and a half hours.
2. The nuts are placed on a towel and wrapped in it, after which they are beaten off with a hammer or a rolling pin.
3. First of all, the prunes are washed, and then they are put in a bowl and boiled water is poured there, insisted for about thirty minutes so that it is softer, then it is dried on a napkin and cut into thin strips with a knife.
4. The beets are taken out of the saucepan, cooled and then peeled, rubbed on a medium-sized grater.
5. Beets are poured into a bowl, nuts and prunes are added there.
6. Now they clean the garlic cloves and chop them with garlic, pour them into a bowl with other products.
7. Add salt, pour over everything with mayonnaise and mix with a spoon.
8. Spread the salad in portioned plates, decorate with parsley sprigs and nuts.

They are loved by many, especially those that also use garlic and mayonnaise. It is these products that transform an ordinary root crop, make it more refined. Another feature of these dishes is the cheapness of all products; salads from them can be cooked very often. In addition, it is this root crop that has many useful properties, it is recommended to eat it even if you follow a diet. When creating a beetroot salad with egg and garlic, you can constantly improvise, add something of your own. Beetroot goes well with a huge number of products, and accordingly there are insanely many recipes for such salads and each of them is not only healthy, but also very tasty. Naturally, there is a frantic desire to try everything without exception, diversify your diet to the maximum and enrich the body with vitamins, which it most often lacks. Moreover, you don’t need to spend a lot of time on cooking, there are even salads in which beets are used raw, you just need to chop all the products and season with sauce.

Not a single Russian feast is complete without the usual snacks - crab salad, Olivier, herring under a fur coat. Why not diversify the standard set of festive dishes by making an appetizing, very tasty and healthy treat for guests - a salad with beets and garlic?

How to cook beets with garlic

This savory snack is loved for its light spiciness, bright color, juicy taste and mouth-watering appearance. Another big advantage is the ease of preparation of the dish. To do this, it is better to use a boiled or baked vegetable, then after grinding it will acquire the necessary softness and tenderness. Beet salad can be eaten as an independent dish or smeared on bread like vegetable caviar.

How long to cook until cooked

It depends on the size, age of the fetus and the purpose of the product. For a salad, it is better to choose a cylindrical vegetable, rich in bright raspberry color. Cooking Tips:

• to cook a vegetable until cooked in cold water, it will take about 1.5 hours;
• if you place the fruit in a boiled liquid, the cooking process will be reduced to 1 hour;
• using a slow cooker, you can cook the fruit in half an hour, and a pressure cooker can handle it in 20 minutes (provided that the vegetable is cleaned and cut into several pieces in advance).

Recipes

This is a very light, tasty, healthy salad that will be appropriate not only as an addition to lunch or dinner, but also at a festive feast. The main feature of the dish is the maximum simplicity of its preparation. A recipe that even a teenager can embody. Below are different options for preparing snacks, each of which has its own zest.

With nuts

Rich in vitamins, a delicious salad with walnuts and garlic flavor is liked by adults and children. Due to the year-round availability of the ingredients included in its composition, the dish can be prepared at any time. It is better to take a table variety: it has a sweet taste, a uniform structure without fibers and a rich color. How to prepare a snack?

Ingredients:

• walnuts (kernels) - 150 g;
• medium-sized root crop - 5 pcs.;
• garlic cloves - 2 pcs.;
• mayonnaise - 1 tbsp. l.

Cooking method:

1. Wash, boil the beetroot until tender. This will take from 40 minutes to an hour and a half, depending on the size of the vegetable.
2. When the fruit is ready, replace the water in the pan with cold water, leave the vegetable to cool for 10 minutes.
3. Peel, grate or cut into thin sticks (if you are going to grate, it is better to use the coarse grain side of the grater).
4. Wrap the nuts in a paper towel, go over them with a rolling pin several times. Leave a couple of kernels to decorate the dish.
5. Push the garlic through a press, mix with beet chips.
6. Add chopped nuts, mayonnaise to the salad bowl, then mix the ingredients thoroughly with two forks (it’s more convenient). Decorate the finished snack with halves of nuts.

with cheese

The calorie content of the dish is only about 200 kcal per 100 grams, so even those who monitor their own weight can eat it. If desired, you can further reduce the number of calories by replacing hard cheese with cheese or cottage cheese, and instead of mayonnaise, using sour cream. The salad involves the use of a boiled vegetable, since with a raw fruit the appetizer will turn out not very tasty due to the difference in the texture of the components.

Ingredients:

• garlic cloves - 2 pcs.;
• mayonnaise;
• bright red root crop - 2 pcs.;
• spices;
• Russian / Dutch cheese - 100 g.

Cooking method:

1. It is better to boil the root crop for a couple - so you save the maximum of its benefits. For this purpose, you can use a slow cooker, a double boiler or a special pan stand.
2. Remove the skin from the boiled vegetable, then it should be coarsely grated or passed through a meat grinder.
3. Put the salad on the dish in the following sequence: beet chips, cheese chips, finely chopped garlic, beets again. Top the appetizer with mayonnaise.

with mayonnaise

With a red root crop, you can cook a lot of dishes: the vegetable is in harmony with many other brothers in the garden, it can be eaten both raw and boiled, you can buy the product in any season and it is cheap. At the same time, even in the boiled fruit, most of the valuable substances are preserved, due to which regular consumption of the vegetable has a positive effect on the heart and blood vessels.

Ingredients:

• garlic cloves - 2 pcs.;
• medium beetroot - 2 pcs.;
• mayonnaise;
• hard cheese - 100 g;
• salt.

Cooking method:

1. Boil the root crop in salted water, let cool, then rub.
2. Press garlic cloves with a press.
3. Combine the ingredients in a salad bowl, add cheese chips, season the dish with mayonnaise, salt.
4. Serve the salad garnished with greens.

With sour cream

Most of all, the body needs vitamins in winter, as they are necessary to maintain immunity. Beetroot with garlic and sour cream is a great solution to make up for the lack of nutrients in the body and diversify your diet. It turns out the dish is very fragrant, tasty, bright. In addition, the beetroot appetizer is the perfect complement to any meal.

Ingredients:

• olive oil;
• sour cream - 300 ml;
• medium-sized beets - 2 pcs.;
• garlic clove;
• salt;
• lemon juice - 1 tsp;
• dill - 2 sprigs.

Cooking method:

1. To quickly cook a vegetable, wash it and place it in a roasting sleeve. Make a small cut on the cellophane. After 15 minutes at 200 degrees in the oven, the beets will be ready.
2. It is better to clean and rub the cooled fruit, then it will be more comfortable for you to work with the product, in addition, after cooling it will be easier to clean.
3. Add crushed garlic, lemon juice, olive oil, salt to the beetroot chips.
4. Season the dish with sour cream, finely chopped dill, then serve.

with carrots

Thanks to this dish, you will make up for the lack of vitamins in the body, as well as improve the functioning of the digestive tract. Beet and carrot salad with garlic is ideal for fasting days, while you can’t eat anything other than it. Before preparing a snack, fresh vegetables should be thoroughly washed using a brush or steel wool. The recipe for beetroot salad with garlic is described in detail and with a photo below.

Ingredients:

• parsley;
• lemon juice - 1 tbsp. l.;
• fresh carrots - 3 pcs.;
• olive oil - 1 tbsp. l.;
• garlic cloves - 2 pcs.;
• medium-sized bright red beets - 2 pcs.

Cooking method:

1. Beets and carrots should be peeled, then grated on a fine grater.
2. Press the garlic, chop the parsley as finely as possible.
3. All components must be mixed in one container, then season with olive oil and fresh lemon juice.

For the winter

Since in winter you want to eat boiled vegetables more than raw, we suggest preparing a delicious canned salad of beets and garlic. How nice it is to open a jar of ready-made snacks on a cold day and treat your family with a vitamin salad. Such an appetizer ideally complements first courses, meat, fish, any side dishes. How to prepare a salad for the winter from beets with garlic?

Ingredients:

• tomatoes, ground in a meat grinder - 1.5 kg;
• beets - 4 kg;
• vinegar 9% - 1 tbsp.;
• Bulgarian pepper - 0.5 kg;
• onion - 0.5 kg;
• sugar - 0.2 kg;
• salt - 3 tbsp. l.;
• parsley - 300 g;
• chili pepper - 2 pcs.;
• vegetable oil - 1 tbsp.

Cooking method:

1. Grind the beets with a blender or grate on a coarse grater.
2. Cut the sweet pepper into thin strips, onion into small cubes.
3. Press the garlic with a press, finely chop the parsley.
4. Fry the onion in hot oil. Leave the product to stand in the oil for 10 minutes.
5. Next, you should alternately add tomato, vinegar, garlic mass, oil, herbs, pepper, sugar to the pan.
6. After 5 minutes of stewing the products, add the beet chips, mix the ingredients thoroughly.
7. After 45 minutes of cooking the salad over low heat (while the appetizer should be constantly stirring), turn off the stove.
8. Distribute the finished product into sterile jars, seal with lids.

With prunes

The dish has a bright, appetizing aroma with hints of smoked meats. It will perfectly complement any feast, because it turns out not only very tasty, but also attractive. Beetroot salad with garlic and prunes can be garnished with nuts, fresh herbs or raisins. Before cooking, dry fruits should be soaked in warm water in advance. Below, in detail and with a photo, it is described how to cook beetroot salad with garlic and prunes.

Ingredients:

• peeled walnuts - 100 g;
• medium beets - 1 kg;
• mayonnaise / sour cream - 3 tbsp. l.;
• soaked prunes - 0.3 kg;
• garlic cloves - 3 pcs.

Cooking method:

1. Beets should be thoroughly washed, wrapped in foil and baked in the oven for about an hour at 180 degrees.
2. Finely chop the prunes, rub the finished, chilled beets, it is better to chop the nuts with a blender.
3. Mix crushed garlic with prepared foods.
4. The appetizer can be seasoned with mayonnaise or sour cream, lightly salted and let it brew for at least 40 minutes before serving.

with cabbage

Before serving, such an appetizer should be marinated for a day, and it is better to store it in the refrigerator. The dish is spicy, fragrant, crispy. Beetroot dyes cabbage in a beautiful bright red color, in addition, it gives the vegetable a sweetish taste. Thanks to the addition of garlic and fresh herbs, the appetizer gets a spicy taste and appetizing aroma. Beetroot salad with cabbage goes well with meat, boiled or fried potatoes, soups.

Ingredients:

• young beets - 3 pcs.;
• garlic head;
• water - 1500 ml;
• cabbage - 3 kg;
• salt - 2 tbsp. l.;
• bay leaf - 3 pcs.;
• vinegar - 1/3 tbsp.;
• peppercorns - 5 pcs.;
• sugar - ½ tbsp.;
• celery, parsley - to taste.

Cooking method:

1. Cabbage should be chopped coarsely, peeled beets cut into strips.
2. Cut the garlic into slices, finely chop the greens.
3. Place the ingredients in a deep container (it is better to stack the products in layers, alternating cabbage with herbs, beets and garlic).
4. Boil water separately, add sugar, salt, vinegar. Add the bay leaf last.
5. Pour vegetables with marinade, then cover the container with a lid / plate of a smaller diameter, place oppression on top.
6. Leave the dishes with cabbage in the cold, and after a day you can treat your relatives with a salad.

Roasted beets with garlic

In addition to boiling, baking and eating the root crop raw, it can also be fried. With this method of heat treatment, the vegetable turns out to be very fragrant, tasty and bright. Roasted beets with garlic goes well with various spices, herbs, other vegetables - potatoes, carrots, cabbage, mushrooms, etc. After frying, the product is even suitable for preservation. Below, in detail and with a photo, it is described how to cook red beetroot salad with garlic.

Ingredients:

• green onion - 50 g;
• medium-sized beets - 2 pcs.;
• olive oil;
• garlic cloves - 3 pcs.;
• parsley dill;
• spices.

Cooking method:

1. It is better to cut the root crop into thin slices. First, it should be washed with a brush and peeled.
2. Put the beetroot pieces in a heated pan with oil. Stir occasionally while frying. At the same time, the vegetable should be cooked under a closed lid.
3. After about 15 minutes, when the pieces are soft, turn off the oven.
4. Push the garlic through a press, finely chop the dill / parsley.
5. Put the finished beetroot plates in a salad bowl, season, add garlic gruel, oil. Cover the dish with a lid so that the ingredients are saturated with each other's flavors.
6. After 10 minutes, serve the salad on the table, sprinkled with chopped herbs.

boiled

Experts are convinced that it is better to cook the whole root crop - then it retains the maximum amount of useful properties. However, to shorten the cooking time, the vegetable can be cut into several pieces. To make the appetizer tasty, with a slight sweet aftertaste, it is better to choose fruits with an elongated cylindrical shape, and add garlic in moderation. The calorie content of such a dish is minimal - only 50 kcal. How to prepare boiled beets with garlic?

Ingredients:

• mayonnaise (preferably homemade) - 2 tbsp. l.;
• large beets;
• garlic clove;
• seasonings.

Cooking method:

1. Cut the thoroughly washed root crop in half, place in boiling water and cook for half an hour.
2. Grate the prepared, cooled vegetable, mix with crushed garlic.
3. Salt the salad, mix thoroughly with mayonnaise. To make homemade dressing, you need to beat 1 egg with a glass of refined vegetable oil, add spices, mustard. This sauce, unlike store-bought, is more useful and has a lower calorie content.

Even easy-to-cook dishes can be turned into real culinary masterpieces. Professional chefs recommend housewives to consider a few tricks on how to make beetroot salad delicious:

• the root crop is better to choose a solid, dark red color, without whitish veins inside;
• losing weight can replace mayonnaise with sour cream or low-fat cream, while the dish will not lose its taste and nutritional value;
• for those who do not like spicy food, ground black pepper can be replaced with allspice (it should be ground beforehand);
• garlic, if desired, without loss of taste, is replaced with red sweet onions or shallots;
• before adding walnuts to the snack, they must be tried: if rancid, the dish will be spoiled;
• various additives will help to make the salad more unusual and piquant - pickles, raisins, dried apricots, prunes.

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