Fresh beetroot salad with walnuts. Salad of beets and carrots

In everything familiar to us, there is already a boiled root crop. But beets are no less tasty and more healthy in their raw form. Do not be afraid of a hard texture: a properly selected and cooked fruit will never ruin a salad with hardness. So, we imagine that it is simply impossible not to cook.

Delicious, satisfying, healthy and. It will look spectacular even on a festive table full of culinary delights. It doesn't take much effort though.

What you need for raw beetroot salads:

• 7 cherry tomatoes;
• 1 beet;
• 30 ml of olive oil;
• 1 small beef tongue;
• Spices;
• 4 sprigs of parsley;
• 1 small beef tongue;
• 1 pack of salad mix;
• 10 grams of French mustard.

Raw beetroot salad recipes:

1. Wash the beef tongue and put it on the boil. Depending on the size, this will take two to four hours. Next, you need to lower it into ice water and remove the skin. Then cut into thin slices and season with salt.
2. Wash lettuce leaves and pat dry. Then, if necessary, grind a little and put them on a dish.
3. Wash the beets and peel them. Then cut into small slices. Add some olive oil and stir.
4. Wash the tomatoes and remove the stalks. Cut into halves.
5. Wash the parsley, separate the leaves from the twigs and chop.
6. Put the tomato halves, slices of beef tongue and beets on lettuce leaves.
7. Drizzle olive oil on top and add some French mustard.

Tip: Instead of beef tongue, you can use pork tongue - this will reduce the cooking time.

raw beetroot salad

An interesting sauce and unusual ingredients make this one stand out from the others. It is very tender and fragrant, and it will take only 20 minutes to cook. Properly cooked mussels are the crown ingredient.

What you need:

• 320 grams of mussels;
• 1 beet;
• 1 potato;
• Spices;
• 1 tomato;
• 1 clove of garlic;
• 15 grams of butter;
• 1 onion;
• 100 grams of cabbage;
• 15 ml soy sauce;
• 15 ml of sunflower oil;
• 0.5 lemon;
• 1 bunch of lettuce leaves.

Beetroot Salad Recipe:

1. Sunflower and butter must be heated in a pan.
2. Peel the garlic from the husk and chop. Add to skillet.
3. Put already thawed mussels here. Fry for five minutes, do not forget to stir.
4. Tear the washed lettuce leaves into bite-sized pieces.
5. Wash the tomato and remove the stalk, cut in half.
6. Wash cucumber and cut into cubes. With excessive bitterness in the skin, you can not use it.
7. Peel and wash the beets, cut into small cubes and mix with a small amount of sunflower oil.
8. Chop cabbage, add salt and crush a little with your hands.
9. Mix all the ingredients together and pour over the soy sauce.

Tip: To speed up the process, you can use ready-made mussels. But the taste will be different.

Salads with raw beetroot recipes

Everyone will love this marine and incredibly satisfying raw beetroot salad for weight loss. It is prepared quite quickly, because the cancer necks and the eel itself do not require much time and skills, and other ingredients are prepared simply.

What you need:

• 1 beet;
• 180 grams of cancer necks (or meat);
• 1 bunch of dill;
• Spices;
• 3 eggs;
• 210 grams of mayonnaise;
• 270 grams of smoked eel;
• 2 fresh cucumbers;
• 3 potatoes.

Raw Beetroot Salad with Garlic:

1. Cut the smoked eel into small cubes.
2. Wash and boil potatoes. When it cools down, peel and cut into cubes.
3. Wash the beetroot and remove the skin. Cut into cubes and dip them in sunflower oil.
4. Eggs should be boiled to a hard yolk. When cool, free from the shell and rub on a medium grater separately the whites from the yolks.
5. Wash cucumbers and cut in the same way. If the skin is hard, it should be cut off.
6. Drain the brine from the jar of crayfish necks. Crayfish meat, if necessary, can be cut into more convenient pieces.
7. Rinse the dill, separate the leaves from the twigs and finely chop with a knife.
8. Mix all ingredients, except egg whites, with spices and mayonnaise.
9. Prepare the dish and lay out the finished salad. Top with eggs and chopped herbs. You can serve the salad right away.

Tip: when choosing a beet, you should pay attention to its size - it should not be too large. On the cut, the fetus should not have any white circles, only dark ones. Otherwise, these are tough fodder varieties that can spoil the whole dish and are hard to cut. It is important not to choose a root crop with tops, as it draws all the juice from the fruit. In this recipe, you can put pickled beets, it will definitely be soft.

with beef

Meat version of salad with raw beets. Reminds me of Thai food because of the chili and sesame. Spicy dressing makes the dish even more interesting, fresher and richer. This is a good choice if you want to sit with friends on a summer evening.

What you need:

• 500 grams of pastrami;
• 2 bell peppers;
• 1 beet;
• 1 pack of lettuce leaves;
• 5 sheets of Beijing cabbage;
• Chilli;
• 30 grams of sesame;
• 3 slices of white bread;
• 2 cloves of garlic;
• 30 ml olive oil.

How to prepare salad:

1. Wash the bell pepper and remove its stalk with seeds. Cut off white walls. Cut the fruit into strips.
2. Peel and wash the beets, chop and pour a little sunflower oil over it, mix.
3. Chili pepper (desired amount) finely chopped. Do not use seeds.
4. Cut the roots off the garlic, peel and wash. Pass through a press and mix with half the olive oil.
5. Bread cut into cubes, roll in a mixture of oil and garlic, fry in a pan until golden brown.
6. Lightly toast the sesame seeds in a hot, dry skillet.
7. Rinse the lettuce and Chinese cabbage leaves under water and tear them into small pieces with your hands.
8. Cut the meat into thin large slices.
9. Mix all vegetables and meat together, if necessary, add olive oil or soy sauce, other spices. Sprinkle with sesame seeds. Serve immediately.

1 white onion;

55 ml of wine vinegar;

1 small beet;

Spices and sugar;

4 cherry tomatoes;

2 chicken eggs;

1/4 celery root;

15 ml of lemon juice;

50 ml of olive oil;

3 sprigs of parsley.

Preparing the salad:

1. Peel the onion and cut into thin half rings. They need to be marinated in vinegar with sugar and salt. Add water if necessary.
2. Remove skin and bones from fish. Cut the prepared fillet into neat pieces.
3. Cut the peeled celery root into strips and fry it in olive oil. It should become softer. Then allow time to cool.
4. Wash and clean the beets, then cut into slices. Roll in vegetable oil.
5. Mix olive oil with lemon juice and spices.
6. Eggs should be boiled to a hard yolk, cooled and peeled. Cut into 4 slices each.
7. Wash the cherry and cut into 4 pieces.
8. Mix the fish, beets, celery and onions pulled out of the marinade between each other. Add the dressing and pour the mixture onto a platter.
9. Decorate the dish with cherry tomatoes and egg slices, add a little more sauce on top and sprinkle with chopped herbs.

Important: if the salad is not eaten immediately, the dressing should be served separately in a gravy boat.

Salad with raw beets and carrots is a godsend not only for raw foodists, but for everyone around. It is available on the shelves all year round, which means that there is plenty of time for culinary experiments with this root vegetable. Many cuisines around the world use a salad of raw beets, carrots and apples, which proves the importance and pleasant taste of this gift of the Earth.

Raw beets, of course, are not as sweet, juicy and soft as boiled ones, but they are a whole storehouse of useful vitamins (A, B1, B5, B6, E, PP, C), minerals (iron, copper, calcium, zinc, iodine), organic acids (citric, oxalic and malic) and amino acids (betaine, lysine and arginine) to maintain health.

In addition to the richness of the composition, raw beets have another advantage - low calorie content, only 48 kcal. in 100 gr.

The calorie content of boiled vegetables is doubled. In addition, boiled beets lose their useful composition, increase appetite and contribute to obesity.

So, if you want to get the maximum benefit for your body and lose weight, feel free to cook dishes from raw root vegetables. And in this, I hope my selection of salads will help you.

Simple and delicious beet and carrot salad

This vitamin salad turns out to be very tasty, bright and crispy. Moreover, the content of carotenoids has an antioxidant effect. This appetizer is perfect for grilled fish or meat.

Ingredients:

• Carrots (peeled) - 350 gr.
• Beets (peeled) - 350 gr.
• Shallots - 1-2 heads
• Cumin (seeds) - 2 tsp
• Olive oil - 2 tbsp. l.
• Red wine vinegar - 1 tbsp. l.
• Parsley - 1 bunch

Cooking:

1. Peel and cut carrots and beets, then grate on a coarse grater.

If you don't want your hands to turn pink, put on disposable cooking gloves.

Alternatively, use a food processor with a wire rack. Place the shredded vegetables in a bowl and add the finely chopped shallots.

2. Heat the cumin seeds in a small saucepan until they are hot and smell spicy. Remove from heat and transfer to a bowl of grated vegetables.

3. Add olive oil, vinegar and parsley, then mix well. Leave to marinate for 15 minutes before serving. Bon appetit!

Salad "Metelka" for weight loss

I bring to your attention a simple and light salad of cabbage, beets and carrots. This refreshing, nutritious and healthy dish is great not only for health, but also for a dietary diet.

Ingredients:

• Cabbage (white or red) - 100 gr.
• Carrots - 100 gr.
• Beets - 100 gr.
• Parsley (dill, cilantro) - 2 tbsp. l.
• Celery - 1 stalk
• Green apple - 1 pc.
• Lemon juice - 1-2 tbsp. l.
• Flaxseed oil - 1 tsp

Cooking:

1. In order to prepare a salad, you need to peel carrots and beets. Then grate cabbage, carrots and beets on a coarse grater or on a grater for Korean salads. If the cabbage is hard, it must be mashed by hand. Combine vegetables in a deep bowl.

2. Add here the celery cut into half rings and chopped parsley.

3. We proceed to the preparation of the dressing. To do this, mix freshly squeezed lemon juice with linseed oil. Of the ingredients, we just need to add an apple. To do this, we clean it from the peel and remove the bones. Then cut into small cubes and add it to the rest of the vegetables. Dress the salad and mix well. This is such an appetizing salad.

Prepare this salad, enjoy and lose weight deliciously!

Healthy Beetroot, Carrot and Apple Snack

Before, I could not imagine how you can eat raw beets. Her taste seemed to me too heavy, and unsweetened, unlike boiled. Once I tried to cook this salad and discovered raw beets from the other side. This dish is very refreshing, and the ginger and lime perfectly balance the sweetness of the vegetables.

What could be easier than grating brightly colorful raw vegetables for a multivitamin salad? This dish will bring your taste buds to ecstasy.

Ingredients:

• Medium-sized carrots - 2 pcs.
• Beets - 1 pc.
• Apple - 1 pc.
• Lime or lemon juice - 3-4 tbsp. l.
• Ginger root (finely grated) - 1 tbsp. l.
• Olive oil - 1-3 tbsp. l.

Cooking:

1. Peel and grate carrots, apples and beets using a grater or food processor.

2. Put everything in a large salad bowl, add freshly squeezed lime or lemon juice, grated ginger and olive oil. Mix well and enjoy!

Korean Raw Beetroot Salad

Many people are familiar with such an appetizer as Korean carrots. A similar dish can be prepared from beets. Its spicy, juicy and fragrant taste will please everyone. It will also be an ideal and healthy side dish for any meat or fish dish.

Ingredients:

• Beets - 1 kg.
• Vegetable oil - 100 ml.
• Garlic - 4 cloves
• Vinegar 9% - 4 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt - 1/2 tsp
• Coriander (ground) - 1/2 tsp
• Black pepper (ground) - 1/2 tsp

Cooking:

1. Peeled beets must be grated for Korean salads or cut into thin long strips.

2. Pass the garlic cloves through the garlic and mix with beets.

In order for garlic to have a pleasant smell in the dish, it is better to add it fresh.

3. Pour sunflower oil into a hot frying pan and bring it to a boil. Remove the oil from the heat and add salt, sugar, spices, vinegar to it and mix.

4. Pour the cooled dressing over the beets and mix well. Cover the salad bowl with a lid or cling film and refrigerate for 8-12 hours.

Sweet root dish with raisins and walnuts

This salad is a delicious variety of red beets and carrots garnished with golden raisins, chopped walnuts and mint. I found this recipe a long time ago on the Internet and made small additions to it: fennel and orange zest (Surprise!). The dish comes out crunchy, crunchy and addictive, not to mention its beauty. But enough talk, let's cook this appetizer together.

Ingredients:

• Yellow raisins - 50 gr.
• Walnuts (chopped) - 50 gr.
• Fennel seeds (crushed) - 1/2 tsp
• Red pepper (ground) - 1/2 tsp
• Zest of one orange
• White wine vinegar - 50 ml.
• Red beets - 5 small or 3 medium
• Carrots - 6 medium
• Green onions - 2 bunches
• Mint leaves (fresh) - to taste
• Salt and black pepper - to taste
• Olive oil - 80 ml.

Cooking:

1. The first step is to mix the orange zest, raisins, red pepper, crushed fennel seeds and pour them with vinegar.

2. Peel carrots, beets and grate for Korean salads. If you do not have such a grater, you can grate the vegetables on a regular coarse grater, but then the vegetables will not taste as crispy. Cut green onions into rings.

3. Transfer all ingredients to a deep salad bowl, sprinkle with salt and black pepper, season with olive oil and mix well. Salad ready!

Delicious Meat Appetizer Recipe

Beetroot salads are very popular on any holiday table. This delicious and hearty salad is no exception. Try to cook it and pleasantly surprise your loved ones and guests.

Ingredients:

• Beets - 2 pcs.
• Chicken meat (boiled) - 200 gr.
• Onion (pickled) - 2 pcs.
• Walnuts - 50 gr.
• Mayonnaise

For marinade:

• Onion - 2 pcs.
• Apple cider vinegar - 200 gr.
• Vegetable oil - 75 gr.
• Salt - a pinch
• Sugar - a pinch

Cooking:

1. My beets, peel and rub on a coarse grater. If you have a food processor, you can use it.

2. Cut the boiled chicken breast into cubes or strips in advance.

3. Onions must be pickled. To do this, cut the peeled onion (2 onions) into half rings and transfer to a jar. Mix a pinch of salt and sugar with 200 gr. apple cider vinegar, 75 gr. vegetable oil and mix. Pour the marinade over the onions and close the jar with a lid. Leave the onion to marinate in the refrigerator for 40 minutes.

4. Put beets, pickled onions, chicken into a salad bowl and pour with mayonnaise. We mix everything well. We give the salad a beautiful shape and sprinkle with chopped nuts.

For this salad, you need to take light mayonnaise.

We put it in the refrigerator for 1-2 hours so that it is infused. Bon appetit!

Light beet salad with cucumber

All you need for this recipe is raw beetroot, plus a few extra ingredients, and you have the perfect appetizer for your main course.

Ingredients:

• Beets - 2-3 pcs. (medium)
• Cucumber - 1-2 pcs.
• Carrots - 3 pcs. (medium)
• Bulb - 1/4
• Sesame seeds - 2 tbsp. l. (fried)

Refueling:

• Olive oil - 50 ml.
• Sesame oil - 50 ml.
• Apple cider vinegar - 3 tbsp. l.
• Garlic - 1 clove
• Honey - 2 tsp
• Salt - 1/2 tsp

Cooking:

1. Wash and peel carrots and beets. Grate beets, carrots and cucumbers on a coarse grater. Onion cut into small cubes. Transfer the vegetables to a salad bowl and season with salt and pepper.

2. Prepare your dressing. To do this, mix olive oil with sesame, apple cider vinegar, minced garlic, honey and salt. Dress the salad with the mixture. Serve on salad plates and don't forget to sprinkle the toasted sesame seeds on top. Bon appetit!

Raw Beetroot Appetizer Recipe with Roasted Onions and Carrots

This version of the salad is perfect for people who do not like raw beets. Why? Because beetroot tastes like boiled, with a mild taste and very tasty, although it does not undergo heat treatment.

Ingredients:

• Beets - 500 gr.
• Carrots - 300 gr.
• Onion - 350 gr.
• Soy sauce - 4 tbsp. l.
• Vegetable oil - 80-100 gr.
• Table vinegar 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt, spices - to taste

Cooking:

1. Grate the peeled carrots and beets on a Korean salad grater, put them in a deep bowl and sprinkle with sugar. We mix everything and let the vegetables brew so that the beets give juice.

2. Meanwhile, cut the onion into small cubes. Heat a frying pan over medium heat, add oil and fry the onion until golden brown.

3. Put the hot onions on the vegetables and mix. The onion will gradually take on the color of the beets and will not be visible in the salad. After we added the onion, add the vinegar. Mix well again and taste. If the salad seems not salty enough, you can add spices and salt. Leave the salad to infuse in the refrigerator for 1-2 hours.

Delicate and hearty beetroot salad with feta cheese

Salads can be not only delicious, but also bring great benefits to our body, charging with vitamins, good mood and energy for the whole day. This colorful salad makes a great snack or appetizer. In addition, it can be prepared with a minimum of effort and time.

Ingredients:

• Ripe pear - 3 pcs.
• Beets (raw) - 4 pcs. (large)
• Feta cheese - 200 gr.
• Fresh mint - optional
• Sunflower seeds - to taste

Refueling:

• Olive oil - 10 tbsp. l.
• Juice of one lemon
• Sea salt (fine) - a pinch
• Black pepper (ground) - a pinch

Cooking:

1. The first step is to prepare the dressing. To do this, take a small jar with a lid or a plastic container with a lid. Mix oil, lemon juice, spices and mix. We close the jar or container with a lid and set it aside so that the dressing is infused.

2. We proceed to the preparation of the main ingredients. Remove the skin and seeds and cut into thin strips or chop the beets and pears in a food processor. I did it with a combine.

There is an opinion that the Bartlet pear or, as it is also called, Summer Duchess, is best combined with beets. This pear variety is great for salads, home canning, and baby food. In this case, we need hard, sweet and sour fruits.

3. Transfer them to a salad bowl. Add some dressing, stir and taste. If the dressing is not enough, add more to your liking. Arrange the salad on serving plates or leave in a salad bowl and sprinkle with chopped cheese on top. Let's go to the table!

If you do not like a pear, you can replace it with an apple.

Beet salad with mayonnaise and garlic dressing

This uncomplicated dish will probably evoke memories of childhood for many, when mom or grandmother cooked it for mashed potatoes with cutlets. The salad tastes much better if left in the fridge overnight. But if you don't have time for that, leave it to marinate for at least 30 minutes before serving.

Ingredients:

• Beets - 1 pc. (large)
• Garlic - 1-2 cloves
• Mayonnaise - to taste
• Salt, pepper - to taste

Cooking:

Grate the beets on a coarse grater and transfer to a salad bowl. Chop garlic or pass through a press and mix with mayonnaise. Season the salad with garlic-mayonnaise, salt, pepper and marinate in the refrigerator. Salad ready.

Salad can be supplemented with avocado, which will give it an egg flavor.

You can also decorate the appetizer with nuts or sesame seeds, sunflower seeds, etc.

Cooking beetroot salad with prunes

Made with vitamin-packed beets, heart-healthy walnuts, magnesium-rich prunes, and healthy greens, this appetizer is a great addition to your hoard of raw beetroot recipes.

If you like sourness in your salad, add vinegar, balsamic vinegar, or lemon juice.

Here is a variety of recipes we have considered today. Be sure to try to cook them and please yourself with an abundance of vitamins contained in them. Stay healthy and cook with love!

This salad is very convenient to prepare in winter or spring, when there are no more fresh root crops, and beriberi reaches its climax. Beets harvested from the last harvest come to the rescue. We will supplement it with spices and nuts.

For my taste, all spices and seasonings are well balanced in this recipe. I wouldn't change a thing. But just in case, I will give recommendations for replacement. Red and black ground pepper can be replaced with a mixture of peppers. Instead of ground dried coriander, you can take coriander with peas, although the taste will turn out to be less saturated, because coriander with peas is less active than its ground counterpart. And it seems to me that it is better to use sunflower oil, it will help reveal the aroma of the salad, but will not drown out its taste.

In fairness, I note that I usually prepare a salad of various vegetables according to this recipe: beets, carrots, green beans. The result is always excellent!

To begin with, thoroughly wash the beets, peel and grate. What kind of grater to choose, of course, you decide. According to some unspoken tradition, I take a grater for Korean carrots (probably because the salad tastes very much like a well-known dish, but, nevertheless, does not contain harmful monosodium glutamate).

I used the Berner grater without hesitation, and only later found out that, it turns out, many people avoid rubbing beets on such a grater due to the fact that beets brightly stain plastic. But that's not a problem at all. It is enough to put a few drops of vegetable oil on a sponge and wipe the grater with it. The oil will successfully remove the bright color - and the grater will again become snow-white.

And yet, I advise you to rub the beets immediately into a deep bowl so that the beetroot juice remains in the salad.

The beets are prepared - we take the marinade. Walnuts are not a problem for our family, the problem is peeling them. But I found a way out: I usually give them to my husband when he is watching a movie with enthusiasm. The result is a lot of shelled nuts.

Now they need to be folded into a food container, tightly closed and stored in the refrigerator. This is a prerequisite; outside the refrigerator, the oily kernels of nuts will grow old and rancid. And it’s very convenient: prepared nuts are always at hand for any dish.

I ground the walnuts in a wooden mortar. And did not achieve a homogeneous mass. I just like having walnut chunks in the salad. If this is not your option, then you can crush the nuts even in a blender.

Next you need to chop the garlic. Usually they do it simply: cut into small pieces or passed through a garlic press. But a special aroma and taste appears after the “pushing” of garlic. Ukrainians, for example, season borscht with crushed garlic, bacon and salt - it turns out unrealistically delicious.

I suggest that you grind garlic cloves, salt and pepper in a mortar (if you used peas, not ground). It cannot be said that the garlic will be crushed beautifully, no, it will be crushed more. But he will give all the essential oils in full.

It's time to "collect" the marinade. In a separate bowl, mix crushed nuts, crushed garlic with salt and pepper, add dried coriander, granulated sugar, vegetable oil and vinegar. Perhaps someone will be confused by the presence of vinegar. But this is the rare case when it is better not to refuse to use it. In any case, you can take not a banal table (although it will perform its function perfectly!), but, for example, apple or balsamic.

Mix the sauce thoroughly.

Pour the grated fresh beets with the prepared sauce and mix everything thoroughly. In principle, the salad is ready. But it would be nice to let it brew, to find a seasoned taste, in which each beetroot piece will envelop the marinade. For these purposes, he covers the bowl with an inverted plate, on which we put the load. The easiest way to press down is with what is already in the refrigerator, for example, a jar of pickled cucumbers. In this form, leave the salad for about 12 hours. After this time, you can eat!

There are a lot of options for serving this salad. Of course, first of all, this salad is suitable for any main course or side dish, giving the feast juiciness and goodness. This salad can also be used when preparing homemade hamburgers or hot dogs.

You can also serve a gourmet appetizer, starring fresh beetroot salad. Put a slide of beetroot salad on a plate, next to it it would be good to put a few leaves of fresh lettuce (in this case, greens can serve as a means that will extinguish the sharpness of the main snack), a slice of lemon, a couple of olives. And be sure to serve beetroot cheese.

The combination of beets and cheese is already becoming a classic. There are even preferred varieties: sheep, goat, Adyghe, as we can see, these are mainly white cheeses. I suggest you try a gourmet option - serve beetroot salad with green pesto cheese, which already contains garlic and basil. With an interesting structure, light spiciness and spice, this cheese will perfectly complement our salad.

Bon appetit!

Healthy Food Recipes: Beetroots are native to the Mediterranean islands. It is known from history that at first it earned respect as a medicinal plant, and much later, cultural forms of the root crop became widespread. The product contains a lot of fiber, organic acids and various trace elements (magnesium and calcium, potassium and iron, zinc and iodine, phosphorus). Also, beets contain vitamins of groups B, PP, C, P and a lot of folic acid and betaine.

Beets are native to the Mediterranean islands. It is known from history that at first it earned respect as a medicinal plant, and much later, cultural forms of the root crop became widespread.

The product contains a lot of fiber, organic acids and various trace elements (magnesium and calcium, potassium and iron, zinc and iodine, phosphorus). Also, beets contain vitamins of groups B, PP, C, P and a lot of folic acid and betaine.

Important information for those who lead a healthy lifestyle and take care of their health and figure: The calorie content of beets is 40 kcal per 100 g.

A small list of benefits:

prevention of rickets in children;

normalization of intestinal and gastric microflora;

prevention of oncology and atherosclerosis;

treatment of scurvy and hypertension; wound healing agent; instillation of the nose with a runny nose and gargling with a sore throat;

prevention of constipation and elimination of toxins;

decrease in blood cholesterol levels;

prevention of depression and nervous exhaustion.

What is the best way to cook beetroot, preserving its valuable qualities as much as possible?

Heat treatment destroys many valuable substances, as they turn into a decoction, which means it is better to use this vegetable fresh. Raw foodists do not get tired of saying this.

Eating Beetroot Speeds Up Metabolism and Heavy Meals(meat, fatty) are digested and digested much easier. That is why this bright beauty is a welcome guest in any family and on any table.

Salad of fresh beets, carrots and apples - a real "vitamin bomb". In vegetables that have not undergone heat treatment, everything useful remains. It is recommended to cook such salads all year round, and especially in winter, especially since carrots, beets and apples are perfectly stored.

Those who fast will appreciate salads with fresh beets - the vegetable will wonderfully support the body at this time with the necessary trace elements. In addition, beets are a natural "cleaner". It helps cleanse the intestines if there is constipation, fights toxins and putrefactive bacteria.

Carrots are the leader in vitamin A content- help in growth and improvement of immunity, rejuvenation of the body and vision correction. Apples are leaders in vitamin C and iron, having coarse fiber in their composition and help digestion.

Recipe for a fresh vitamin salad of beets, carrots and apples

Ingredients:

raw not large beets

raw small carrots

bullseye medium

lemon juice - teaspoon

2 tablespoons vegetable oil

How to cook:

1. Wash all vegetables, peel and grate coarsely. It is recommended to cook the apple last in the salad - it can darken from oxidation.

2. Collect all the ingredients in a container and add a few lemon crystals, mix, add oil.

3. Putting the salad on the table, optionally sprinkle with fresh green onions and your family's favorite herbs.

Raw beetroot salad with vegetables and apple

The next proposed recipe is a classic salad - “panicle”. It is loved in all national cuisines of the world and is recommended to those who wish to improve their health, cleanse the body and just be in good shape.

Ingredients: ​

• white cabbage - 200g

kohlrabi is not large

small fresh beets

large fresh carrots

medium green apple

3 art. spoons of oil grows. any

lemon juice - 1 tsp

salt to taste

different herbs - to taste

How to cook:

1. Finely chop the cabbage.

2. Grate beets, carrots, apples, kohlrabi on a coarse grater and sprinkle with juice of 1/2 lemon.

3. After a little salt, season the vegetables with oil.

4. The salad is served on the table sprinkled with your favorite herbs.

Advice: cucumber, radish, turnip, radish and various other vegetables can be added to the ingredients of this salad. Salads, with the main vegetable - raw beets, are recognized as useful for cleansing the intestines, they can also be prepared after long feasts.

Salad of cucumber, raw beets and carrots

Ingredients:

large carrot

cucumber is not big

beets are not large

bulb of a sweet variety is not large

For refueling:

French mustard in grains - one tbsp.

sugar to taste

salt to taste

wine vinegar - 3-4 drops

ground pepper - 2g

olive oil - 3 tbsp.

Dressing Preparation - Combine all ingredients and mix well. Slightly spicy, it balances the slightly sweet taste of fresh vegetables.

How to cook:

1. ½ onions cut into not thick half rings.

2. Wash carrots, beets, cucumbers, grate coarsely or with a Korean carrot tool (a salad in this version looks very impressive).

This will be of interest to you:

3. Discard the prepared vegetables in a colander and let the excess juice drain - this must be done so that the salad does not become watery.

4. Combine everything in a deep bowl, pour over the dressing and mix well.

5. The salad is ready.

It is surprising that to this day the hostesses do not use this raw root vegetable in salads, boil it or bake it. In fact, it is not at all necessary to heat it up, even raw it is tasty and perfectly suitable for many salads. Moreover, in this case, the beets do not lose their beneficial properties, and, accordingly, the dishes will have magical qualities. With the help of fresh, you can not only lose extra pounds, but also strengthen the immune system, saturate the body with the necessary vitamins as much as possible. Moreover, they are prepared very quickly, and the cost of the finished dish will be minimal.

This is a real storehouse of vitamins, and not simple. It contains all the best, just necessary for the body. And the taste at the same time turns out to be very extraordinary, rich and even a little unusual, but simply amazing. It has both sweet and pleasant notes, and a rather piquant shade of taste, due to which it is simply impossible to break away from it.

Required components:

• 300 gr. white cabbage;
• 100 gr. carrots;
• 300 gr. beets;
• 2 garlic cloves;
• 100 gr. Margelan radish;
• 10 gr. lemon juice;
• 20 gr. oil;
• 30 gr. green onions;
• 2 gr. salt;
• 4 gr. pepper.

Salad of fresh beets, carrots:

1. The cabbage is immediately washed and put on a board, chopped with a knife into thin strips, salted and crushed with hands.
2. Beets and carrots and radishes are washed with a brush and then cleaned, rubbed on a grater, which is more often used for cooking vegetables in Korean.
3. Pour all chopped products into one bowl.
4. The greens are washed, chopped with a smaller knife and spread to all other products.
5. Mix everything with a spoon.
6. In a small bowl or a cup, the butter is mixed with lemon juice, salt, pepper and garlic chopped in the garlic are added to this mixture.
7. The dressing resulting from such manipulations is poured into a salad and everything is mixed.
8. Cool the dish in the refrigerator for about fifteen minutes.

Tip: It is better to choose a medium-sized beetroot. It contains more vitamins and minerals.

Salad with fresh beets

This one has incredible benefits. With it, you can not only cleanse your body of many harmful substances, but also prevent the development of many diseases. In addition, its taste is amazing, very rich, and the aroma is unsurpassed. Thus, it becomes possible not only to improve your body, but also to get a lot of pleasure from the meal itself.

Required components:

• 150 gr. beets;
• 200 gr. white cabbage;
• 30 gr. linseed oil;
• 100 gr. kohlrabi:
• 150 gr. apples
• 30 gr. greens;
• 10 gr. lemon juice.

Fresh beetroot salad recipe:

1. Kohlrabi is first washed and then rubbed on a fairly coarse grater.
2. Beets must be washed using a brush and then freed from the skin, on the same grater as kohlrabi tinder.
3. Apples are also washed and peeled, cut and seeds removed, rubbed on the largest grater.
4. Pour all the products prepared for this moment into a salad bowl and sprinkle them with lemon juice, pour over with oil and mix with a spoon.
5. Cabbage is washed and finely chopped on the board with a knife, poured out to other products.
6. Once again, everything is mixed.
7. Now they wash the greens and chop it, sprinkle the whole top with it.

Tip: so that the beets do not strongly color all products, it is recommended to first mix it with butter and only then put it in a salad bowl.

Fresh beetroot salad

By adding meat to the dish, it turns out to be hearty and nutritious. That is why, it can be classified as self-sufficient, able to act not as a snack, but as an independent dish. Naturally, he can’t satisfy his hunger after a hard day’s work, but as a light breakfast or snack at work, it will be just perfect.

Required components:

• 250 gr. beets;
• 250 gr. carrots;
• 250 gr. beef;
• 30 gr. 9% vinegar;
• 4 gr. red pepper;
• 3 garlic cloves;
• 20 gr. oil;
• 4 gr. salt.

Salad with fresh beets:

1. With the help of an ordinary brush, all root crops are washed and then they are cleaned, rubbed on a coarse grater.
2. Vinegar is mixed with water and watered over all the products, salted and mixed again, insisted for about thirty minutes.
3. The meat is immediately washed and cut into thin strips on the board, after which it is already poured into a frying pan, oil is added there and fried until fully cooked, then spread on a napkin and dried, added to the composition.
4. Garlic is freed from the husk and crushed in a garlic press, poured into a salad bowl.
5. Pepper the dish and mix all the ingredients with a spoon.
6. At the end, they put the salad bowl in the refrigerator and insist for an hour or two there.

Tip: to make the dish less fatty, you can not fry the meat, but simply boil it. It will turn out no less tasty, but at the same time not so high-calorie.

Fresh beetroot salad

An amazing dressing is used in this recipe. Due to it, fresh beetroot salads turn out to be simply unusual, surprisingly rich and fragrant. Fresh cucumbers give lightness and pleasant summer freshness. So amazing from such simple products, it was even impossible to imagine before.

Required components:

• 150 gr. carrots;
• 150 gr. fresh cucumbers;
• 150 gr. beets;
• 1 beam head;
• large tomato;
• 20 grams of greens;
• 10 gr. mustard seeds;
• 4 gr. Sahara;
• 4 gr. salt;
• 10 gr. wine vinegar;
• 2 gr. pepper;
• 30 gr. olive oil.

Salad with fresh beets:

1. The onion is freed from the husk, washed with water and chopped with a knife into thin half rings.
2. Carrots and beets are washed with a brush, then peeled and rubbed on a special grater designed for Korean dishes.
3. The cucumber is also washed, the skin is peeled off and also rubbed on this grater.
4. All chopped vegetables are poured into a colander and kept in it until all the released juice drains.
5. The tomato is washed and cut into slices.
6. The greens are rinsed, dried and finely chopped.
7. This time prepare the dressing. To do this, butter is mixed with vinegar, sugar and salt, pepper and mustard are added there.
8. The salad is laid out in a dish and poured with the prepared dressing, the products are mixed with a spoon.

Salads with fresh beets

Incredibly, in this even celery, to which most with contempt, turns out to be insanely tasty. Thanks to the cheese, the taste is amazingly rich and extraordinary, just perfect. The dish is very light, not burdensome, but able to satisfy hunger. It can be served with absolutely any side dishes and at the same time get incredible pleasure from the most ordinary meal.

Required components:

• 150 gr. beets;
• 50 gr. celery
• 100 gr. apples
• 150 gr. sheep cheese (salted);
• 40 gr. pine nuts;
• 20 gr. soy sauce;
• 20 gr. olive oil.

Beetroot Salad Recipe:

1. Nuts are roasted in a dry frying pan.
2. The beets are washed with a regular brush, then they are freed from the skin with a knife and cut into large slices.
3. Celery is also washed and then rubbed, but already on the smallest grater.
4. The apple is also washed and immediately cleaned, the core is carefully cut out with a knife and laid out on a board, where it is already cut into very thin strips.
5. First of all, cheese must be laid out on a napkin and dried. Only after this manipulation it is crumbled by hand.
6. An apple, celery, beets, cheese and nuts are laid out on a dish.
7. Pour butter and soy sauce into a separate bowl and whisk them vigorously.
8. The resulting mixture and pour the prepared salad.
9. If desired, they also decorate everything with finely chopped greens and cool it a little in the refrigerator so that the products can fully soak.

One of the most accessible root crops at any time of the year is beets. It can be bought even in severe cold without problems both in the store and on the market. It is from it that you can cook many healthy dishes that can give the body vitamins. Beets also contain fiber, which helps to normalize digestion and cleanses the body of toxins. Especially useful are those dishes in which the beets are not boiled or baked, but used raw. The absence of heat treatment is a guarantee of the safety of all useful substances. It is these simple salads that will bring great benefits to the body. In addition, they also turn out to be insanely tasty, rich and fragrant. Such dishes can decorate absolutely any table, with them the meal becomes completely different, festive and insanely pleasant. You can also add your favorite ingredients to salads, because beets are absolutely not afraid of experiments. On the contrary, it is she who is able to combine products that simply could not harmonize in other dishes. It becomes possible to use raisins and prunes, apples and oranges, olives and avocados in the cooking process. Yes, you can add anything, but it still turns out well, very tasty.