Beetroot with garlic - tasty and healthy

How often do we eat beets? Most likely, not very often - except that when we are going to prepare a salad "herring under a fur coat." Well, in borscht, of course, we put. However, it is not necessary to wait for the holiday to cook some complicated salad. From beets it is possible to do absolutely unpretentious, but very tasty salads on "daily routine".

Most often, we are stopped by the fact that for beets salad, as a rule, is taken boiled, but it is cooked for a long time. I recommend baking a few beetroots in the oven, right in the skin - it turns out tastier than boiled, and then we do not use it immediately, we put it in the fridge, and then "brew" a salad when there is already ready-to-eat root, it's not a problem.

In order not to get your hands dirty, you can use medical gloves or simply put a plastic bag on your hand and avoid the coloring of your fingers.

Beetroot with garlic - recipe

Recipes for making salads with beets are very many - both complex and simple - so if not to be lazy, you can always diversify your table. In addition, doctors advise to use beetroot more often for normalization of the digestive tract. (Although diabetics need to observe the measure, after all the beets are very rich in sugars).

I will give just a few simple recipes, where the amount of the product will not be clearly indicated, from the simple calculation that you take the rest of the beet for 2 medium sizes - garlic 3-4 cloves, 70-100 grams of cheese, 3-4 nuts.

The simplest recipe for a beetroot salad is beetroot with garlic and mayonnaise.

Here everything is generally simple - cooked whole (or baked in the oven) and chilled beet peeled, pass through a grater and add a few cloves of garlic, cut finely or passed through the crush. Salt, season with mayonnaise or vegetable oil. All business - for 5 minutes!

You can slightly modify this recipe, adding to the beetroot with garlic chopped walnuts (you need nothing - 3-4 pieces, and the taste will noticeably improve).

Another great combination is beetroot with garlic and cheese. This combination is not only delicious, but also very appetizing, when on a bright claret beet background there is a white or cream hat, worn on a grater, hard cheese - very festive. And inside the salad the same nuts and garlic with mayonnaise or butter! In the process of eating everything mixes - just delicious!

There is still a beautiful recipe for beetroot salad and boiled (or canned) beans with salt cucumber added - all this is cut into cubes of the same size (except beans, of course) and dressed with red hot vegetable oil. Beans take a glass or, if preserved, then the contents of a standard jar, separating from the sauce. Again and here do not forget to add garlic. And you can also put the carrots cooked or baked, enough for one thing, also cut into cubes - a very cheerful salad turns out and very satisfying.

But there is an option for beans and beets instead of salted cucumber to add a fresh apple and the same walnut. Then the garlic is canceled, still sprinkle half the lemon juice and refill with oil.

I almost forgot about the recipe for salad from beets with prunes - it's just a miracle salad (you probably already guess how useful it is in certain cases), and how delicious it is!

It's all done just as simply - a handful of prunes is steamed, then it is cut into pieces, not necessarily small ones, can be strewed, mixed with beets boiled (or baked), cut into cubes or straws, chopped walnut and garlic, salted to taste and refueled Mayonnaise.

By the way, meat salads, where beets are used with garlic, are also very tasty and satisfying. The meat must be boiled in advance, cooled, finely chopped and added together with a salted cucumber to a cut or grated beetroot, add the boiled egg, also finely chopped and fill with garlic and mayonnaise. Very satisfying.

Fans of spicy dishes can add pepper and other favorite spices to salads and of course decorate them with herbs.

Cook for health!