How to cook a delicious beet salad

Which of the growing vegetables on the garden is the most useful? Of course - beets, and if properly cooked, it becomes not only the most useful, but also the most delicious root vegetable.

Beetroot salad with prunes

It includes: two medium-sized fetuses, 12 pcs. Prunes, 4 tbsp. Spoons of walnut kernels, two cloves of garlic and half a can of mayonnaise. Before you prepare a salad with beets, prunes are soaked for an hour, if necessary, remove the bones from it. Beets are boiled for about an hour and a half until ready, peeled and grated on a grater with a large grate. The kernels of walnuts are crushed and mixed with beets. Prunes are taken out of the water, cut into thin strips, cloves of garlic are cleaned and passed through a press. Mix the vegetable with walnuts, prunes and garlic. Fill with a small amount of mayonnaise.

Beetroot salad with fresh fruits and pumpkin

It will be required: 100 gr. Fresh pumpkin, half medium beet, a couple of teaspoons of raisins and sour cream for refueling. Raisins are filled with boiling water and steamed in hot water. At this time, the vegetables are ground on a small grater. Add raisins to them and fill with a tablespoon of sour cream.

Sweet beetroot salad with apples

To make it you need to take: a medium-sized vegetable, a small apple, a tablespoon of raisins, parsley and sour cream for refueling. Beets are boiled for an hour until it becomes soft. Then it is cooled and finely rubbed. The washed apple is peeled from the seeds and cut into thin strips, mixed with beets and added with scalded and washed raisins. Add a little sour cream and a couple of finely chopped parsley sprigs.

Beet Salad. Recipe with plums

Ingredients: one medium-sized beet, three plums, sour cream, sugar and cranberry juice. Vegetables are cooked until ready, cooled, cleaned, and then cut into strips. Mix it and plums, add a small spoon of cranberry juice and sour cream, and 0.5 tsp. Sahara. Stir and pour into a prepared container.

Another simple recipe is a beetroot salad with cheese. To make it, you need: one large fruit, a 100-gram piece of cheese, 3 tbsp. Spoons of walnut kernels, garlic cloves and mayonnaise for refueling. The beets are washed, cut into 2 parts and boiled until cooked. Cool and tinder on a fine grater. A large clove of garlic is cleaned and passed through a press. The kernels of the nut are crushed, ground in a chopper or kneaded in a mortar. A piece of cheese is ground on a grater. All ingredients are mixed and seasoned with two or three tablespoons of mayonnaise.

Autumnal salad with eggplant and beets

It will be required: a couple of eggplants, medium-sized beets, vegetable oil, a green apple, a little onions (feather) and apple cider vinegar. Beet grind on a grater with a large grate, mix with a couple tablespoons of oil and 1 tbsp. Spoon of apple cider vinegar. Spread it in a heat-resistant dish and bake at 200 degrees for 10 minutes. Eggplants are peeled off, finely chopped, mixed with hot beets and put into the oven for 4 minutes. Then the resulting mass is spread into a salad bowl, add the apple, and worn on a large grater, and A few finely chopped feathers of onions. All the ingredients are mixed and spread out with a slide.

Beetroot salad with celery

It will take: one large beetroot fruit, carrots and green apples in equal parts (2 each), three celery stems and a handful of dried apricots (about 10 pieces), a tablespoon of horseradish, mayonnaise and apple cider vinegar, 2 large spoons of lemon and olive oil juice, pinch Salt, half a glass of orange juice, a little sugar and black pepper. With vegetables and apples peeled off, carrots and beets are ground on a grater. Apples and celery are cut into thin strips. Separately mix the juice, mayonnaise, finely grated horseradish (you can take the store), butter, salt, sugar and pepper. The resulting sauce is filled with sliced vegetables and fruits and put the salad in the fridge, brew.