Beetroot and pickled cucumber salad is so easy to prepare that even a schoolchild can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store, or you can use your own, sealed this year. Bean mustard: “French” or “Dijon” will clearly highlight the taste of the salad, but you can prepare the dish without it.
Remember that the beet layer releases a lot of juice, so you need to serve the salad immediately after creating it. It is best to use olive oil, cold pressed. Boil the beets in water or bake them in advance, then cool quickly and peel the skins.
The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.
So, let's prepare all the necessary products and start cooking!
Grate the peeled and washed beets using a fine-mesh grater into a deep container. Leave for 5 minutes and squeeze out the juice.
We will do the same with pickled cucumbers, not forgetting to squeeze the juice out of the crushed mass, otherwise the whole dish will “float”.
Place a culinary ring on a plate, place a layer of beets in it, and a layer of cucumbers on it. We will not add salt to the dish, since cucumbers are already rich in various flavors and spices. Lightly compact the layers with a spoon and remove the ring.
Wash and chop the green onions, place the slices on the salad, add grain mustard and lightly sprinkle the dish with oil.
We will serve the salad of beets and pickled cucumbers to the table right away - everyone will stir it themselves.
Beetroot is a very tasty, healthy product used to prepare various dishes. This vegetable is equally good boiled, raw, or pickled. Therefore, it is recognized as the best basis for creating cold appetizers. In today's article you will find an interesting selection of the best recipes for beetroot and pickled cucumber salad.
To prepare such snacks, it is best to buy small root vegetables of table varieties. It is important that they are approximately the same size. The specimens you select should not show any mechanical damage or traces of mold.
Beets go well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn kernels or beans. Dried fruits, nuts, meat, fish, hard or processed cheese are often added to such snacks.
As for sauces, the best dressings for salads made from beets and pickles are mayonnaise, vegetable oil and various mixtures made with mustard or table vinegar.
Basic option
Although This recipe involves the use of a minimal set of ingredients; the salad made according to it has a very pleasant taste. To prepare this dish you will need:
- 4 not too large beets.
- 2 medium pickled cucumbers.
- A pair of green onions.
- Salt and refined vegetable oil.
This beetroot and pickled cucumber salad is very easy and simple to prepare. The bulk of the time is occupied by heat treatment of the main ingredient. The washed root vegetable is poured with water and boiled until tender. As soon as it becomes soft, remove it from the pan, cool, peel and grate it on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. The fully prepared appetizer is salted and topped with refined vegetable oil.
Option with potatoes
This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it does not contain such a rich assortment of vegetables. To create such a snack you will need:
- 250 grams of beets.
- 2 medium pickled cucumbers.
- 250 grams of potatoes.
- A bunch of spring onions, salt and mayonnaise.
The washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickled cucumbers and chopped onions. The resulting appetizer is poured with mayonnaise and mixed. If necessary, you can salt it a little.
Chicken option
This hearty and tasty beet salad will certainly interest those who cannot imagine a complete lunch without something meaty. To prepare it you will need:
- Large chicken fillet.
- Big beets.
- 2 medium pickled cucumbers.
- 2 boiled eggs.
- A small onion.
- Medium carrot.
- 3 potatoes.
- 100 grams of celery root.
- 2 tablespoons 9% vinegar.
- Salt, herbs and mayonnaise.
All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces of boiled chicken, chopped cucumbers and chopped eggs are also placed there. All this is mixed with onions, previously pickled in vinegar. A ready-made salad of boiled beets and pickled cucumbers is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on a festive table, then it can be decorated a little differently. To do this, lay out all the ingredients in layers on a flat plate, coating them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.
Option with canned beans
This simple but delicious beet salad can replace a full meal for those on a vegetarian diet. To prepare it you will need:
- A can of canned beans.
- Half a kilo of beets.
- 4 medium pickled cucumbers.
- 2 potatoes.
- A small onion.
- Olive oil.
The washed root vegetables are boiled in their skins, cooled, peeled and cut into equal cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and complemented with onion half rings. If desired, sprinkle the finished salad of beans, beets and pickles with chopped dill or chopped parsley.
Option with garlic and cheese
This interesting dish has a pleasant aroma and delicate taste. It will surely appeal to those who like moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means they are not ashamed to treat their friends. To make a similar salad of beets and pickles, you will need:
- 200 grams of cheese (processed or hard).
- Half a kilo of beets.
- 250 grams of pickled cucumbers.
- 2 cloves of garlic.
- 200 grams of canned peas.
- Salt, mayonnaise, herbs and onions.
Thoroughly washed beets are poured with water and boiled until soft. To prevent the root vegetable from losing its bright color during heat treatment, it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers and canned peas are added to it, from which all the marinade has previously been drained. All this is combined with chopped onions and finely chopped cheese. The prepared salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.
Option with boiled beans
This hearty, nutritious snack is very tender and juicy. To prepare it you will need:
- Not too large beets.
- 4 drops Worcestershire sauce.
- A teaspoon of grainy mustard.
- 2 medium pickled cucumbers.
- ½ teaspoon of natural honey.
- A glass of beans.
- Medium bulb.
- 2 large spoons of olive oil.
- Salt and dill.
Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and cucumber slices. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, liquid honey and olive oil. Mix everything carefully and place it on a beautiful plate. If necessary, add a little salt to the appetizer, but usually this is not required.
Buryak is a universal product; it can be combined with almost any ingredients, be they raw, boiled, pickled or pickled. One of the popular dishes based on it is considered to be beets with pickled cucumber, in other words, it is a salad, which in combination with spices and dressing turns out to be especially delicious.
We propose to consider the recipes for preparing this dish step by step in different variations, this will help you make the ideal salad for your taste.
Beet and cucumber salad with egg in a slow cooker
Ingredients
- - 2 pcs. medium-sized + -
- — pinch or to taste + -
- - taste + -
- — 1 PC. medium size + -
- - 2 cloves + -
- - 2 pcs. + -
- — 2 pinches to taste + -
Preparation
A budget option for preparing a delicious beet salad is a combination of chicken eggs, garlic and pickles with beets. We will bring the main ingredients of the future salad to the desired consistency in a slow cooker; this is much more convenient than boiling beet and eggs in a saucepan. The dish is prepared quite quickly, so you can start preparing it immediately before the guests arrive.
How to cook beet salad with cucumber in a slow cooker
- Boil the whole beets (if they are very large, cut them in half) in a multicooker on the “Steam” mode for 40 minutes. Place the eggs and the beets into the container of the multi-cooker bowl. After 10 minutes of “steaming,” we take them out, cool them, and peel them. Cook the food in about 3 glasses of water.
- Cool the cooked beets, peel them, and grate them on a grater (large).
- Grind the peeled eggs after the beets on a coarse grater.
- Cut the pickled cucumbers into strips.
- Mix the crushed ingredients, add crushed garlic, ground black pepper, and salt.
- Dress the salad with beets and cucumbers with oil or mayonnaise. We serve the finished dish to the table.
If you want, you can add carrots to the salad. Cook it in a slow cooker until it softens, then chop it finely and add it to the dish. This snack can be served with various porridges, fish, meat dishes or potatoes.
Beetroot with pickled cucumber and potatoes
If you want to make an unusual beet salad, add boiled potatoes to it. To season such a dish, use mayonnaise, but be sure to dilute it with mustard. The spicier the mustard, the spicier the salad will be.
You can also use sweet mustard mixed with sour cream. This dressing is more delicate, so your salad in this case will turn out more tender and juicy.
Ingredients
- Potatoes – 500 g;
- Cucumbers (salted or pickled) – 3-4 pcs.;
- Mayonnaise (preferably homemade) – to taste;
- Beetroot – 500 g;
- Mustard - to taste;
How to make homemade salad with beets and pickles
- Cook the potatoes and beets (“in their uniforms”) until tender.
- Cool the food, clean it, cut it into small cubes.
- Also cut the pickled cucumber into small cubes.
- Lay the salad in layers, grease each layer with homemade mayonnaise mixed with mustard:
- First of all, add chopped cucumbers;
- Next, lay out a layer of potatoes;
- the last layer will be crushed beetroot.
- Lubricate the top layer with mustard mayonnaise, just like all the previous ones. You can sprinkle some herbs on top of the dish, but this is rather optional.
Before serving, the appetizer must be given time to steep and each layer to be thoroughly soaked in the dressing. For faster preparation, you can not lay out the salad in layers, but simply mix all the ingredients together, and then season it with mayonnaise and mustard. You can also use other dressings for the dish, for example, all kinds of sauces or regular sour cream.
Beetroot and cucumber salad with cumin
A very light and easy-to-prepare salad with cucumber and cumin will decorate your table and make lunch more satisfying. A minimal set of easily accessible dish ingredients allows you to make a beetroot treat even every day. By seasoning the appetizer with lemon juice, you will get an excellent dish that has retained its natural beet color.
Ingredients
- Cucumbers (salted) – 2 pcs.;
- Lemon juice - to taste;
- Onions – 1 pc.;
- Beets – 2 pcs.;
- Sugar - to taste;
- Cumin – 1 pinch;
- Salt - to taste.
Preparing beet salad with cucumbers
- We bake the beets in the oven, then peel them and grate them on a coarse grater.
- Cut the pickled cucumbers into small cubes.
- Cut the onion into rings.
- Mix the ingredients, salt, sugar, add a pinch of cumin to them, sprinkle everything with lemon juice. Finally, sprinkle the salad with onion rings.
Beetroot with pickled cucumber is a popular dish, but most importantly, it is tasty and very healthy. You can pamper both adults and children with this treat at the same time. For those who love crispy pickles, beet and cucumber salad is a real find. Use simple culinary recipes and pleasantly surprise the people you love.
Bon appetit!
To prepare beet salad with garlic you will need:
- 2 beets
- 2 cloves garlic
- 70-100 g cheese
- mayonnaise
- salt to taste
Beet salad recipe
- Wash the beets without peeling them, wrap each one in foil and bake in the oven at 180° for 60-80 minutes (time depends on the size of the beets) or boil them until tender.
- Peel the boiled beets and nitrite them on a coarse grater.
Pass the garlic through a press or chop finely. - Grate the cheese. Place beets, cheese and garlic in a salad bowl. Season the salad with mayonnaise and add a little salt.
Salad with beets, nuts and prunes
To prepare the salad you will need:
- 2 medium beets
- clove of garlic
- 5-7 prunes
- 1/3 cup walnuts
- mayonnaise
Recipe for beet salad with nuts and prunes
- Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
- Lightly chop the walnuts.
- Combine prunes, beets, nuts and garlic, passed through a press.
- Season with mayonnaise. Eat for your health!
Beet salad with olive oil
Continuing the theme of simple and tasty beet salads: this salad is very light, it is suitable for girls who watch their figure. In addition, the salad does not have the specific smell of flowers.
To prepare beet salad with olive oil you will need:
- 4 beets
- green onion
- half a bunch of coriander (cilantro)
- 3 tbsp. olive
- 1 tbsp. lemon juice
- salt (coarse, non-iodized)
- freshly ground black pepper
Recipe for beet salad with olive oil
- Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
- Cool the beets at room temperature. Peel the beets and grate them on a coarse grater. Finely chop the green onions.
- Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
- Pour the sauce over the beets and gently toss the salad. Add finely chopped cilantro.
- Stir again. Taste the salad. Add salt to the salad and pepper. Use the salad as a side dish and appetizer.
Korean Beetroot Salad
Korean beets are a dish that many people like. This salad can be the basis for other salads.
To prepare beets in Korean you will need:
- 500g beets
- 2-3 cloves of garlic
- 1/3 cup vegetable oil
- 1/3 tsp. red pepper
- 1/3 cup vinegar
- salt to taste
- vegetable oil
Korean beetroot recipe
- Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
- Heat the oil in a frying pan and pour in the beets. Refrigerate.
- Leave the beets under pressure for 12 hours. Bon appetit!
2-3 beets, 2 tablespoons of vegetable oil, citric acid, pepper to taste, parsley and dill.
Bake the beets, peel and cut into strips. Then add salt, sprinkle with pepper, season with vegetable oil mixed with citric acid, stir, and sprinkle chopped parsley and dill on top.
BEET SALAD WITH BEANS
2 large beets, 1.5 cups of beans, 1 pickled cucumber, 1 carrot, 1 cup of curd or sour cream sauce, 1 bunch of green onions.
Boil the beets, peel and chop. Add boiled beans, finely chopped pickled cucumber, grated carrots. Then mix everything and season with sauce. Garnish the finished salad with finely chopped green onions.
BEET SALAD WITH MUSHROOMS
2 beets, 1 onion, 5-6 dried mushrooms, 1 tablespoon of grated horseradish, 4 tablespoons of vegetable oil, salt to taste, several sprigs of parsley.
Boil the beets, cool, peel and grate on a coarse grater. Cut the onion into small cubes and fry in vegetable oil until golden brown. Soak 5-6 dry mushrooms in cold water for 3-4 hours, then boil them until tender, cool and cut into thin strips. Combine all products, mix, salt to taste. Then add grated horseradish and season with vegetable oil. Decorate the finished salad with sprigs of herbs.
BEET SALAD WITH WALNUTS
3-4 medium beets, 1 cup walnut kernels or pumpkin seeds, 1 teaspoon fruit vinegar, a clove of garlic, 4 tablespoons mayonnaise, several sprigs of herbs.
Boil the beets, cool, peel, chop into strips or grate on a coarse grater. Add chopped walnut kernels or mashed pumpkin seeds, grated garlic, mayonnaise and fruit vinegar. Mix everything thoroughly, place in a salad bowl, pour mayonnaise on top and garnish with sprigs of herbs.
BEET SALAD WITH POMEGRANATE SEEDS
3 medium beets, 1 cup pomegranate seeds, 1/2 cup vegetable oil, sugar to taste.
Boil the beets, peel and grate on a fine grater. Then mash the pomegranate seeds, mix with beets, add sugar to taste and season with vegetable oil.
BEET SALAD WITH RAISINS
2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1 jar of mayonnaise, parsley.
Boil the beets, peel, grate on a coarse grater, add a finely chopped medium-sized apple, steamed raisins, as well as chopped and lightly toasted walnut kernels. Mix everything thoroughly, season with mayonnaise and sprinkle with parsley.
BEET SALAD WITH ONIONS AND APPLES
2-3 medium beets, 1 onion, 1 apple, cumin, 1 tablespoon horseradish, sugar, pomegranate juice to taste, 3 tablespoons vegetable oil.
Wash the raw beets, peel and grate on a fine grater. Peel a medium-sized apple, remove the core and cut into strips, add finely chopped onion and horseradish. Then mix all the ingredients thoroughly and season with cumin, sugar, pomegranate juice and, if desired, vegetable oil.
BEET SALAD WITH ONION
5-6 pcs. table beets, 2 onions, 5 tablespoons of vegetable oil, 3-4 tablespoons of lemon juice or vinegar, salt.
Wash the raw beets well, peel them and grate them on a coarse grater. Add finely chopped onions. Season the salad with vegetable oil mixed with lemon juice and salt.
BEET SALAD WITH POTATOES
2 beets, 2 potatoes, 1 onion, 2 teaspoons of grated horseradish, 2 tablespoons of vegetable oil, vinegar to taste.
Boil the beets, peel and cut into thin slices, add boiled potatoes cut into slices, grated horseradish. Cut the onion into rings and lightly fry. Mix everything, add vegetable oil and vinegar to taste.
BEET SALAD WITH CABBAGE
2 medium beets, 1/3 fork empty, 1 tablespoon vegetable oil, 2 tablespoons lemon juice, sugar, salt to taste.
Bake the washed beets and cool. Finely chop fresh white cabbage, add salt and rub with your hands, mix with chopped baked beets. Then add sugar, lemon juice diluted with water and season with vegetable oil.
BEET SALAD WITH POTATOES AND BEANS
3 beets, 3 potatoes, 1/2 cup white beans, 1 sweet pepper, herbs; for dressing - 1 tablespoon of vegetable oil, salt, pepper, vinegar to taste.
Boil the potatoes in their skins and peel them. Bake the beets and also peel them. Then cut the products into small cubes, mix with boiled white beans and diced sweet peppers. Mix everything and pour in the dressing. Place the salad in a salad bowl, garnish with pepper rings and herbs.
BEET SALAD WITH ONION
3 beets, 3 onions, 1/2 cup grated horseradish, salt, citric acid, mustard to taste, 1/2 jar of mayonnaise, 3 tablespoons of green peas, several sprigs of herbs.
Boil the beets, peel them, grate them on a coarse grater, add sautéed turnips
chopped onion, diced, salt, citric acid to taste and grated horseradish
on a fine grater. Mix everything, season with a mixture of mayonnaise and mustard. When submitting
Garnish the salad with green peas and sprigs of herbs on the table. You can dress the salad
vegetable oil with vinegar.
BEET SALAD WITH MAYONEISE
3 beets, 2 tablespoons sugar, 3 tablespoons cream, pepper, lemon zest, cumin to taste, 1 jar of mayonnaise, 1 bunch of parsley.
Wash the beets, boil, peel, cut into slices and put again in the same broth, seasoning it with spices. After 2 hours, remove the beets, cut into strips and pour with mayonnaise. You can add a little cream, sugar, pepper, lemon zest. Sprinkle chopped parsley on top of the salad.
BEET SALAD WITH CUCUMBERS
2 beets, 2 pickles, 2 fresh cucumbers, green onions, 1/2 jar of mayonnaise, 1 teaspoon of sugar, salt to taste.
Boil the beets, peel and cut into cubes. Add finely chopped fresh and pickled cucumbers, green onions, sugar. Season the salad with mayonnaise and salt.
BEET SALAD, CUCUMBER AND RADISH
2-3 beets, 1-2 fresh cucumbers, 1 bunch of radishes, 1/2 jar of mayonnaise, 1 clove of garlic, parsley, cherry plum.
Wash the raw beets, peel them, and grate them on a coarse grater. Add cucumbers and radishes cut into strips and cherry plum cut into slices. Then mix everything, pour in mayonnaise, sprinkle with parsley and chopped garlic.
BEET SALAD WITH NUTS AND GARLIC
3-4 beets, 1 cup walnut kernels, 3 cloves of garlic, sweet capsicum, 3 tablespoons vinegar, 3 tablespoons vegetable oil, parsley, salt to taste.
Boil the beets and finely chop them, carefully chop the peeled walnuts. Grind the garlic and a little capsicum with salt. Then mix everything well, dilute with vinegar, add vegetable oil, sprinkle with parsley.
BEET SALAD WITH VEGETABLE OIL
2-3 beets, 2 tablespoons of vegetable oil, 1 teaspoon of grated horseradish, 1 teaspoon of vinegar, salt to taste.
Boil the beets or bake them in the oven, grate them on a coarse grater, add salt and pour vinegar over them. The salad can be stored in the refrigerator for several days. Before serving, season the salad with vegetable oil and grated horseradish.
BEET SALAD WITH RADISH AND POMEGRANATE JUICE
2 medium beets, 2 small radishes, 1/2 cup pomegranate juice, sugar or honey to taste, cumin or dill seeds.
Wash raw beets and radishes, peel and grate on a coarse grater, add pomegranate juice. Season the salad with sugar or honey, add cumin or dill seeds.
BEET SALAD WITH CELERY
1-2 medium beets, 2 small pickles, 1 celery root, 1/2 jar of mayonnaise.
Cut boiled beets, celery, cucumbers into cubes. Mix everything, season with mayonnaise, place in a salad bowl and garnish with pickled cucumber rings.
BEET AND SWEET PEPPER SALAD
2-3 beets, 1 teaspoon mustard, 1 clove of garlic, 1 pod of sweet pepper, dill, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream.
Cut raw beets and peppers into strips, add chopped garlic and mustard. Mix everything, pour in a mixture of mayonnaise and sour cream and sprinkle with chopped dill.
BEET SALAD AND RAW VEGETABLES
1 beet, 1 carrot, 2 apples, 1/2 celery root, 3 tablespoons vegetable oil, juice of 1/2 lemon, salt, pepper to taste, parsley.
Grate raw medium-sized beets, raw carrots, peeled apples and celery root on a coarse grater. Season the resulting mixture with vegetable oil and lemon juice, salt and pepper to taste. Mix everything, place in a salad bowl and garnish with parsley.
BEET SALAD WITH BEANS
2 medium beets, 1 cup beans, 2 apples, juice of 1/2 lemon, 3 tablespoons vegetable oil, salt and pepper to taste, parsley and dill.
Boil the beets, peel and cut into cubes. Boil the beans, cool. Peel the apples and cut into small cubes. Combine all prepared products, add lemon juice, salt and pepper to taste. Season the salad with vegetable oil, garnish with apple slices and herbs.
BEET SALAD WITH SOUR CREAM
1-2 beets, 2 tablespoons sugar, 1/2 cup sour cream.
Boil the beets, cool, peel and cut into slices. Sprinkle sugar on top and pour sour cream.
BEET SALAD WITH HORSERADISH
2 small beets, 1 tablespoon vinegar, 1 tablespoon vegetable oil, 2 tablespoons grated horseradish, salt to taste.
Boil the beets, cool, peel, and cut into thin slices. Then add salt, vinegar and marinate for 20 minutes. Then season the beets with vegetable oil and finely grated horseradish.
BEET SALAD WITH HORSERADISH AND EGG
3-4 small beets, 1 egg, 2 tablespoons of grated horseradish, vinegar, vegetable oil, salt to taste.
Boil the beets in salted water, peel and cut into strips. Grate the horseradish on a fine grater or pass through a meat grinder, combine with beets, season with vinegar, vegetable oil and salt to taste. Top the salad with slices of hard-boiled egg.
BEET SALAD WITH PRUNES
2 beets, 1/2 cup prunes, juice of 1/3 lemon, 1 jar of mayonnaise, 4 tablespoons sour cream, sugar, salt to taste.
Rinse the prunes with warm water, pour boiling water for 20 minutes, remove the pits and chop finely, add the grated beets. Mix everything, sprinkle with lemon juice, salt to taste, season with mayonnaise mixed with sour cream and sugar.
BEET SALAD WITH PRUNES AND HERBS
3 beets, 1 cup prunes, 1 jar of mayonnaise, herbs, salt to taste.
Boil beets and prunes. Remove the pits from the prunes. Then mince the beets and prune pulp, season with mayonnaise and salt to taste. Place the salad in a salad bowl and garnish with herbs.
BEET SALAD WITH PRUNES AND NUTS
2 beets, 1/2 cup prunes, 1/2 cup walnuts, 1 jar of mayonnaise.
Boil the beets, peel and grate on a coarse grater. Pour boiling water over the prunes and leave for 20-30 minutes, then separate the pulp from the seeds and cut into small pieces. Grind the walnut kernels, mix with prunes and beets, season with mayonnaise. You can add some raisins or dried apricots to the salad.
BEET SALAD WITH PRUNES AND RICE
2 beets, 1/2 cup prunes, 2 tablespoons rice, 1/2 cup sour cream, sugar, salt, herbs to taste.
Bake the beets, peel them, cut into strips or slices, add chopped prune pulp, cooked and cooled rice. Season the salad with sour cream, sugar, salt, sprinkle with herbs.
BEET SALAD WITH GARLIC
2 beets, 2-3 cloves of garlic, 1 tablespoon of grated horseradish, 1 tablespoon of vegetable oil, salt and sugar.
Boil the beets, peel and grate on a coarse grater. Add chopped garlic, horseradish, stir, salt, add sugar and season with vegetable oil.
BEET SALAD WITH APPLES AND MAYONEISE
2 small beets, 2 medium apples, 10 walnuts, 4 tablespoons of mayonnaise.
Boil the beets and grate them on a coarse grater. Peel the apples, remove the core, grate on a fine grater, chop the walnut kernels. Then mix everything and season with mayonnaise.
BEET SALAD WITH APPLES AND VEGETABLE OIL
1-2 small beets, 2 sour apples, 1 radish, 1 onion, lemon or pomegranate juice, sugar, 3 tablespoons of vegetable oil.
Grate raw beets, radishes and peeled apples on a fine grater, finely chop the onion. Then mix everything well, season with vegetable oil. Add sugar, lemon or pomegranate juice until the salad acquires a strong sweet and sour taste.
BEET SALAD WITH APPLES AND COOK SAUCE
2-3 medium beets, 2 large sour apples, 1/2 onion, 1 teaspoon horseradish, cloves, cinnamon on the tip of a knife, 1 cup curd sauce, parsley, 1 pickled cucumber.
Boil the beets, cool, peel, and grate on a coarse grater. Add grated apples with peel, grated horseradish, finely chopped onion, seasoning, and curd sauce. Then place the salad in a salad bowl and garnish with parsley and slices of pickled cucumber.
BEET SALAD WITH APPLES AND SOUR CREAM
2-3 medium beets, 2 medium apples, 1 tablespoon sugar, 1/2 cup sour cream, citric acid to taste.
Chop the washed, peeled beets into strips. Peel the apples, remove the core, and chop finely. Then mix the beets and apples, season with citric acid, sugar, add half the sour cream.
Place the salad in a heap in a salad bowl, garnish with apple slices and pour over the remaining sour cream.
BEET SALAD WITH APPLES AND GARLIC
3-4 beets, 1/2 jar of mayonnaise, 2 cloves of garlic, 2 medium apples, herbs, salt.
Boil the beets, cool and grate on a coarse grater. Add garlic grated with salt, coarsely grated apples and pour over mayonnaise. Sprinkle parsley on top of the salad.
BEET SALAD WITH MARINATED GRAPES
1-2 medium beets, 1 tablespoon sugar, 1/2 cup pickled grapes, 1 tablespoon vinegar, salt to taste.
Boil the beets in water with vinegar, peel, and grate on a coarse grater. Then add pickled grapes, season to taste with sugar and salt.
BEET SALAD WITH APPLES, RICE AND RAISINS
1 medium beet, 1 tablespoon rice, 1 tablespoon butter, 1 tablespoon raisins, 2 tablespoons sour cream, 1/2 teaspoon sugar, cinnamon on the tip of a knife.
Boil or bake the beets, peel and remove the core with a spoon, giving the beets the appearance of a cup. Cook crumbly porridge from rice, add raisins, sugar, butter and cinnamon. Then mix everything, stuff the beets, pour sour cream and bake. Serve beets with sour cream.
BEET SALAD WITH CREATURE
1-2 beets, 1/2 cup cottage cheese, 1/2 cup milk, cumin, salt, sugar to taste.
Boil the beets, cool, peel and grate on a fine grater. Add cumin, salt to taste, and cottage cheese mashed with milk. Then stir, add a little sugar.
BEET SALAD WITH CUCUMBERS
1 small beet, 1 pickled cucumber, 3 cloves of garlic, 4 tablespoons of mayonnaise, salt to taste.
Peel the raw beets, grate them on a coarse grater, and mix with grated cucumber. Add grated garlic, season with mayonnaise and salt.
BEET SALAD WITH RAISINS
2 beets, 1 apple, 1/2 cup raisins, 5 walnuts, 1/2 jar of mayonnaise, parsley.
Boil the beets, peel, grate on a coarse grater, add finely chopped apple, steamed raisins, chopped and lightly fried walnut kernels. Then mix everything, pour in mayonnaise, sprinkle with parsley.
Beet and pickle salad can contain boiled, baked, or even raw beets. The taste of the dish will differ significantly.
The main thing is that its unique beneficial properties are preserved during storage and heat treatment.
You can add different fruits, vegetables, and nuts to salads. Vegetable oils, mayonnaise, and sour cream are usually used as a dressing.
Cucumbers should not be sour, without vinegar, in barrels. It is desirable that they crunch.
Cut the cucumbers into cubes. Otherwise, they will turn the salad into mush. Boiled beets are especially good. It is recommended to wash it well and not clean it. At the same time, beneficial substances are better preserved.
How to make beet and pickled cucumber salad - 15 varieties
The salad contains a minimum amount of ingredients. Prepared without dressing. The oil used for frying is enough to make the salad juicy.
Ingredients:
- Beetroot - 4 pcs.
- Cucumbers (small) - 5 pcs.
- Vegetable oil - 2 tbsp. l.
- Onion - head
- Salt, pepper, herbs - to taste
Preparation:
Boil the beets until tender, peel them. Cut the beets and cucumbers into strips, and the onions into half rings.
Lightly fry the beets in oil, then the cucumbers and onions for 3-5 minutes. Transfer the vegetables to a salad bowl.
Finely chop the greens and add to the salad. Mix everything, add salt if necessary.
The salad prepares very quickly. Tasty and healthy.
Ingredients:
- Beetroot - 4 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Onion - 1 pc.
Preparation:
Pre-boil the beets, cut into strips and place in a salad bowl. Stir by adding oil. Cut the cucumbers into strips, the onions into half rings and place in a salad bowl. Pour oil and mix salad.
If you don't like sweet beets, you can add a little brine and lemon juice.
Salad ready.
Cabbage and beets contain a lot of useful substances that the body lacks during the cold winter months.
Ingredients:
- Beetroot - 600 g.
- Salted cabbage and cucumbers - 300 g each.
- Vegetable oil - 70 ml.
- Garlic - 2 cloves
- Greens, allspice - to taste
Preparation:
Cut the boiled beets and cucumbers into cubes. Transfer vegetables to a bowl. Add cabbage, pepper, chopped garlic, herbs, oil, stir. Salad ready.
You can add fried onions.
A hearty stand-alone dish and an inexpensive side dish for every day. Garlic adds a piquant taste. Adding quail eggs (5 pieces) will make the salad more healthy.
Ingredients:
- Cucumbers - 2 pcs.
- Beetroot - 0.5 kg.
- Eggs - 2 pcs.
- Garlic - 4 cloves
- Salt - to taste
- Mayonnaise - 2 tbsp. l.
Preparation:
Grate the cooked beets and eggs. Cut the cucumbers into pieces. Combine the ingredients, add salt and mayonnaise.
You can use pickled cucumbers for salad. When using pickled cucumbers, the taste is sour, in the second case it is slightly sweeter, richer.
Decorate beautifully and serve.
A salad for lovers of vegetable dishes and a wonderful side dish.
Ingredients:
- Beets, potatoes, cucumbers - 3 pcs.
- Vegetable oil - 2 tbsp. l.
- Vinegar 3% - 1 tbsp. l.
- Greens, salt, pepper - to taste.
Preparation:
Bake the beets in the oven, cut into small pieces. Boil the potatoes without peeling them. Place the beets and potatoes in a bowl, add pepper, salt, oil, vinegar. Stir the salad. Before serving, lightly heat the salad in the oven or microwave, sprinkling with chopped herbs.
The salad is tender, tasty, and easy to prepare.
Ingredients:
- Cucumbers - 2 pcs.
- Beetroot - 3 pcs.
- Green peas - 2 - 3 tbsp. l.
- Processed cheese - 1 pc.
- Sour cream (mayonnaise) - 2 tbsp. l.
- Garlic - 1 clove
- Salt, pepper - to taste.
Preparation:
Cut the boiled, peeled beets, cucumbers, and cheese into cubes and place in a bowl. Add sour cream, salt, pepper and squeeze out the garlic. Mix the salad and place in the refrigerator for 2 hours. The beets will be soaked in the filling and will become tender. The salad can be decorated with grated cheese and herbs.
Vinaigrette salad is especially popular in winter
Vinaigrette is one of the most popular beet salads. A successful combination of simple ingredients makes the dish accessible. Vegetables for its preparation can be stored for a long time.
Ingredients:
- Beetroot - 2 pcs.
- Potatoes, cucumbers - 3 pcs.
- Onions, carrots - 1 pc.
- Sunflower oil - 2 tbsp. l.
Preparation:
Boil beets, carrots, potatoes. Cut all vegetables into small cubes. Add oil and mix the salad thoroughly.
The dish is beautiful, healthy, dietary.
Ingredients:
- Beetroot - 1 pc.
- Cucumbers, carrots, potatoes - 2 pcs.
- Vegetable oil - 3 tbsp. l.
- Canned green peas - 100 g.
- Greens - optional
Preparation:
Boil the vegetables until tender, peel and cut into equal-sized cubes.
Cut the cucumber into 2 parts and soak in cold water for 25 minutes.
Transfer the cooled vegetables and peas to a salad bowl, add oil.
Wash the cucumber, trim the skin, cut into cubes, add to the vegetables. When serving, decorate the salad with herbs.
The salad is very healthy, tasty and easy to prepare.
Ingredients:
- Beetroot (small) - 6 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Prunes - 10 pcs.
- Walnuts - to taste
- Garlic - 4 cloves
Preparation:
Boil the beets. Cut the prunes, garlic and cucumbers into small pieces, crush the nuts.
Grate the beets and transfer to a plate. Add cucumbers, garlic, prunes, nuts, oil. Mix everything.
You can add mayonnaise. The salad will be even tastier.
The salad is hearty and very beautiful. Mushrooms add calories and great flavor.
Ingredients:
- Beetroot - 3 pcs.
- Cucumbers, carrots - 2 pcs.
- Salted mushrooms (any) - to taste
- Vegetable oil - 3 tbsp. l.
- Onion - 1 pc.
Preparation:
Cut some of the boiled beets, onions, carrots and peeled cucumbers into cubes. Cut the remaining beets into thin strips. Leave the caps of small mushrooms whole. Peel the cucumbers and cut into cubes.
Place the vegetables in rows on an oblong dish and pour over the vegetable oil.
The salad is good for those who cannot imagine a full meal without meat.
Ingredients:
- Beetroot - 1 pc.
- Cucumbers, potatoes, eggs - 2 pcs.
- Chicken fillet - 0.5 kg.
- Carrots, onions - 1 pc.
- Celery root - 100 g.
- Vinegar 9% - 2 tbsp. l.
- Mayonnaise, herbs, salt - to taste
Preparation:
Boil the vegetables, peel, grate, and transfer to a bowl.
Add pieces of boiled fillet, chopped cucumbers, eggs and celery.
Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.
Add mayonnaise, mix thoroughly and garnish with herbs.
For the festive table, lay out all the ingredients in layers, covering with mayonnaise. The best decoration is greens and crumbled boiled yolk.
Cheese and garlic add piquancy and special taste to the salad.
Ingredients:
- Cucumbers and beets - 2 pcs.
- Cheese - 50 - 100 g.
- Salt, mayonnaise, garlic - to taste
Preparation:
Grate cooked beets, cucumbers, and cheese into strips on a Korean grater. Place on a plate. Add mayonnaise, garlic and mix.
Salad ready.
This is a fairly simple, lean, but tasty salad, rich in protein.
Ingredients:
- Beetroot - 0.5 kg.
- Cucumbers - 4 pcs.
- Beans - 300 g.
- Bell pepper - 1 pc.
- Red onion - 1 pc.
- Greenery
- Olive oil - 2 tbsp. l.
Preparation:
Boil beans and beets. Cut the cucumbers into slices, peppers into cubes, and onions into half rings. Peel the beets and grate them. Place all ingredients in a dish. Pour oil over the salad and sprinkle with herbs.
The dish has a delicate taste, aroma, and is beautiful.
Ingredients:
- Beetroot - 0.5 kg.
- Cucumbers - 250 g.
- Garlic - 2 cloves
- Canned peas, cheese - 200 g each.
- Salt, mayonnaise, herbs - to taste
Preparation:
Boil and peel the beets.
In order for the beets to retain their bright color, add a little table vinegar to the water when cooking.
Cut the cucumbers and beets into cubes and place on a plate. Add peas, drained marinade, shredded cheese and green salad.
Season the finished salad with a mixture of mayonnaise, chopped garlic and herbs. Before serving, it is advisable to keep it in the refrigerator for a couple of hours to allow the salad to infuse.
Ingredients:
- Beetroot - 1 pc.
- Feta cheese - 50 g.
- Fresh lemon - 1 tbsp. l.
- Black balsamic - 1 tbsp. l.
- Salted gherkins - 100 g.
- Olive oil - for frying
- Salt, sugar, pepper - 1 tbsp. l.
Preparation:
Boil the beets, peel and grate. Fry the beets in oil in a heated frying pan. Finely chop the gherkins.
Pour fresh lemon juice into the pan, stir, add salt, pepper, and sugar. Pour in black balsamic.
After the liquid has evaporated, transfer the beets to the gherkins. Stir the salad. When serving the salad, place cubes of delicious cheese on top.
Delight your family and friends with dishes prepared with soul.
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