Recipes for five red beet salads for every taste. How to make an original beet salad without mayonnaise? Delicious boiled beet salad without mayonnaise

home

• To prepare beet salad with garlic you will need:
• 2 beets
• 2 cloves garlic
• 70-100 g cheese
• mayonnaise

salt to taste

1. Beet salad recipe
2. 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.
3. 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
• 70-100 g cheese

1/3 cup walnuts

1. Recipe for beet salad with nuts and prunes
2. Boil the beets in their skins. Steam the prunes, remove the pits, if any, and chop finely.
3. Lightly chop the walnuts.
4. 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

1. Recipe for beet salad with olive oil
2. Boil the beets in boiling water (if desired, bake at 180°C, after wrapping the beets in foil) for an hour.
3. Cool the beets at room temperature. Peel the beets and grate them on a coarse grater. Finely chop the green onions.
4. Prepare salad dressing. Combine olive oil and 1 tbsp. lemon juice. Add salt and pepper. Mix well.
5. 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 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
• mayonnaise
• vegetable oil

Korean beetroot recipe

1. Peel the beets and grate them on a special grater. Add garlic, vinegar, pepper, salt.
2. Heat the oil in a frying pan and pour in the beets. Refrigerate.
3. 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 MAYONNAISE

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 and 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 CHEEK CHEESE

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.

Without mayonnaise, if you add sour cream. This dish will have the maximum amount of benefits. You can add fish and any meat to recipes, or make them vegetables. In this case, only two components should remain unchanged: beets and sour cream. It is in this tandem that true gastronomic masterpieces are created.

Initially, the combination of pickles and sour cream may seem strange. But all doubts in this case can be safely considered unfounded, since it is in this interpretation that harmony and perfection can be achieved. with sour cream it turns out very light, but at the same time able to satisfy hunger and saturate the body with everything necessary.

Required components:

• 400 gr. beets;
• 4 cloves of garlic;
• 4 eggs;
• 2 gr. salt;
• 4 gr. Sahara;
• 200 gr. pickled cucumbers;
• 400 gr. peas from a jar;
• 120 gr. sour cream.

Beetroot salad recipes:

1. The beets are washed with a brush and boiled, cooled and peeled under running cold water, then cut into cubes.
2. Garlic is peeled and crushed in a garlic press.
3. Place the eggs in a small saucepan, add water and boil in it for about twelve minutes. Cool in cold water. After this, they are peeled and cut into pieces.
4. Cucumbers are squeezed out of excess moisture and cut into small cubes.
5. Open the jar of peas and place the contents in a colander, strain off all the marinade and dry.
6. Pour all the prepared products into a salad bowl and pour sour cream over them, stir with a spoon.

Important! Before adding chopped beets to the salad, you must taste them. Sometimes the root vegetable is not sweet, but cloyingly bitter. It is strictly forbidden to use such vegetables in cooking.

Beet salads without mayonnaise

White cabbage is the main, dominant component here. It is this that gives the dish a pleasant spiciness, making it as fresh and healthy as possible. An exclusively vegetable salad can be served with porridge or boiled potatoes. The taste of the dish is self-sufficient, it does not need additional side dishes, just take a piece of bread.

For beet salad with sour cream you need:

• 500 gr. white cabbage;
• 300 gr. beets;
• 200 gr. sour cream;
• 10 gr. mustard;
• 50 gr. olive oil;
• 2 gr. salt;
• 4 gr. pepper

Beet salad without mayonnaise recipe:

1. The cabbage is washed and chopped into thin strips, then a little salt is added, crushed with hands and set aside to allow the juice to release.
2. The beets are washed and boiled, then cooled and peeled, cut into thin strips.
3. Sour cream is mixed with butter, mustard, added salt and pepper.
4. Pour all the products into one container and fill them with the resulting dressing, mix.

Tip: you can enrich the salad with Korean carrots or apples. These components will give the dish an even brighter taste.

Salad with boiled beets recipes

Herring in combination with beets will not cause confusion in anyone. Well, who else doesn’t know. But in this case, a slightly different salad is presented, the main feature of which is a delicate but piquant sour cream sauce.

For beet salad without mayonnaise you need:

• 300 gr. herrings;
• 2 eggs;
• 1 onion head;
• 200 gr. beets;
• 20 gr. lemon juice;
• 70 gr. sour cream;
• 10 gr. mustard.

How to make beet salad:

1. The herring is gutted, the skin is removed and all the bones are removed, and the resulting fillet is cut into small pieces.
2. The onion is peeled, washed, cut into thin halves of rings, poured with lemon juice and infused in it for about ten minutes, then squeezed by hand and poured into a bowl with herring.
3. The beets are washed with a brush and boiled, cooled and peeled, and grated using a regular grater.
4. The eggs are boiled and then forcibly cooled and peeled. The whites are cut with a knife and placed in a bowl with other foods.
5. Mash the yolks with a fork and mix with sour cream and mustard.
6. Pour the resulting sauce over the salad and mix with a spoon.

Tip: you can use red or white onions instead of onions. In this case, there is no need for pre-marinating.

Boiled beet salad without mayonnaise

The salad literally exudes nobility; it contains such tender and tasty fish as pink salmon. And beets here don’t look ordinary and unremarkable. With the help of root vegetables it is possible to achieve such serious gastronomic heights.

For beetroot salad with sour cream you need:

• 200 gr. beets;
• 2 eggs;
• 200 gr. pink salmon canned in its own juice;
• 120 gr. sour cream;
• 60 gr. cheese;
• 20 gr. greenery;
• 2 gr. salt.

Boiled beet salad without mayonnaise recipe:

1. Before baking, the beets are washed with a regular brush, then wrapped in foil and cooked. Afterwards, the root vegetable is cooled and grated on a medium grater, placed in a prepared salad bowl.
2. The dill is washed and finely chopped with a knife, mixed with sour cream and salt.
3. Coat the beets with the prepared sauce. The same manipulation is subsequently done with all other products.
4. To grind cheese, take a regular grater and rub on it.
5. Boil the eggs in a small saucepan, cool and peel, grind the white separately, and then the yolk.
6. Feta is sprinkled with squirrels.
7. Open the jar of pink salmon, strain off all the liquid, chop it with a fork and place it on the egg whites.
8. Next, scatter the remaining whites and yolks. Decorate with washed greens.

Beet salad recipe

With a pleasant garlic aroma, it will undoubtedly become one of your favorites. Moreover, the recipe is simple and quick to prepare. It won’t be a burden to prepare this dish even for breakfast. After such a snack, the body will receive the necessary energy and the whole day will pass lightly, in a great mood.

Required components:

• 200 gr. potatoes;
• 1 onion head;
• 200 gr. beets;
• 200 gr. champignons;
• 2 garlic cloves;
• 1 egg;
• 80 gr. sour cream;
• 50 gr. butter;
• 2 gr. salt;
• 1 bunch of greens;
• 4 gr. pepper

Salads with beets without mayonnaise:

1. After thorough washing, the beets must be boiled and immediately cooled.
2. Separately from the root vegetable, boil the eggs and cool.
3. Peel and wash the onion, chop it into thin slices with a knife.
4. The champignons must be washed and sorted, and the bad ones should be discarded. The good ones cut into plates.
5. The garlic is removed from the husk and crushed in a garlic grinder.
6. Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated, mix with chopped garlic.
7. The potatoes are peeled and cut into thin slices on a board, poured into a frying pan, oil is added there, and fried.
8. The beets are peeled and grated using a medium grater.
9. The eggs are also peeled, first the whites and then the yolks are ground in a blender.
10. The greens are washed and chopped.
11. The potatoes are placed on the bottom of the dish and coated with sour cream, which is later done with other products.
12. Beets and mushrooms with onions are already placed on the potatoes.
13. Place the yolk in the center of the top and the white around it. Decorate with greens.

There are many beet salads. What kind of sauces are added to this, but sour cream can be safely called the healthiest and most delicious. Such dishes are surprisingly easy to prepare, but at the same time they have a special, amazing taste. Beets pair wonderfully with an incredibly wide variety of foods. Recipes can be rich in components or very minimal. In any case, a salad with beets and sour cream will have a rich taste and pleasant aroma, have a huge number of useful properties and simply give a good mood. After all, each of us loves to eat delicious food. If such a meal also brings benefits to the body, then its perception becomes even more vivid. Beetroot salad recipes have an amazing taste, and the opportunity to experiment is a chance to create something new and unique, special.

In our country, you won’t surprise anyone with ordinary beets; this is the most popular and affordable vegetable, which is unfairly associated only with borscht and vinaigrette. In fact, this is a unique root vegetable that has no equal. It contains a number of vitamins and minerals that are not destroyed at high temperatures, so even boiled or baked beets practically do not lose their beneficial properties. In addition, beets are easy to store and will easily last in a cool, dark place until spring. During the cold season, the body especially urgently needs natural vitamins, so experienced housewives make a wide variety of beet salads, which are very cheap, accessible, but incredibly tasty and healthy.

What is the best way to dress beet salad without mayonnaise?

We can talk about the benefits of beets and the dangers of store-bought mayonnaise for an equally long time, so if not only the rich taste is important to you, but also the health of the whole family, then it is better to immediately abandon store-bought dressings.

The ideal option for beet salad is the simplest dressing or light homemade sauce, which will not drown out the taste of the ingredients, but will only emphasize them a little. Purified vegetable oil, sour cream, and a sauce containing mustard, balsamic or fruit vinegar, and natural spices perform this role perfectly.

How to properly prepare beets for salad

Beet salads most often use boiled or oven-baked vegetables, but there are delicious and simple recipes using raw beets, their stems and leaves. The last version of salads is more for everyone, so let’s look at how to properly prepare beets so that they do not lose their bright color, aroma, are not too hard in the salad, and do not acquire the consistency of puree.

It must be said right away that baked beets are much more aromatic than boiled ones, but if you don’t really like this smell, then it’s better to avoid baking.

Little secrets of proper cooking:

• First you need to choose a large saucepan with a thick bottom. The beets and water should easily fit into it, covering the vegetables by three centimeters, but not spill over the edges.
• Place the washed beets without tops in a saucepan and fill with cold water. Do not put vegetables into boiling water.
• It is worth remembering that the tops need to be cut not too close to the root crop, so as not to damage the integrity of the peel.
• Cook the beets over very low heat with the lid closed for two hours.
• Testing for doneness by piercing it with a fork is not suitable here. As soon as you damage the peel, all the valuable beet juice will immediately leak out.

Secrets of roasting beets in the oven:

• We carefully wrap the clean root vegetable in foil, make several punctures in the foil to allow steam to escape, and place it on the middle shelf of the oven.
• We set the temperature to about one hundred and eighty degrees and wait forty minutes.
• It is better to pour a layer of salt on the baking sheet, then the beets will probably not burn.

How to make beet salad without mayonnaise

One of the most popular holiday salads is, but it is traditionally prepared with mayonnaise. If you want to surprise your guests with an incredibly tasty, light and vitamin-packed “Shuba”, then you should prepare a traditional salad in a new way, especially since the recipe is very simple and the dish is low in calories, which is a real godsend for those who are watching their weight.

For a festive beet salad without mayonnaise we will need:

• One medium herring, spiced (not too salty).
• One medium-sized boiled beetroot.
• One onion head.
• Avocado.
• Two boiled chicken eggs.
• One tomato.

For refueling:

• Four large spoons of vegetable oil.
• Juice of one lemon (can be replaced with two tablespoons of apple cider vinegar).
• Two tea spoons of sugar.
• Two teaspoons of salt.
• Two teaspoons of French mustard.

Stages of preparing beet salad without mayonnaise:

• The salad is laid out in layers, so choose the right dish right away.
• Prepare the sauce by mixing all the ingredients.
• Three boiled beets on a coarse grater and visually divide into two parts for the bottom and top layers.
• Lay out the bottom layer of beets.
• Place half of the herring, cut into small cubes, tightly on top. Make sure there are no bones in the fillet. Pour a lot of sauce over it.
• Next comes a layer of chopped avocado. Sprinkle finely chopped onion on top and sprinkle with sauce again.
• Then there is a layer of tomato cut into small cubes.
• The eggs need to be grated on a medium grater and carefully placed on the tomato.
• Place the remaining herring on top of the eggs and pour in the remaining sauce.
• The topmost layer is beets.
• You can garnish the salad with fresh dill and let it brew for a couple of hours.

On the eve of plentiful New Year's feasts, salads without mayonnaise will be the most reasonable compromise when the finished dish will be tasty, healthy and not heavy on the stomach.

Vitamin salad. Finely chop the cabbage (white or red), add a little salt and gently mash it with your hand so that it releases the juice. Squeeze a little lemon juice, add olive oil and a pinch of cumin. If you don’t like the sour-salty taste, add a pinch of sugar. And to make the salad colorful and even more healthy, grate the carrots, chop the herbs or green onions; instead of cumin, you can add pumpkin seeds or sunflower seeds. Tasty, beautiful and healthy!

Salad "Sunny". You need bright, juicy carrots, raisins, any nuts, one orange, one grapefruit, sesame or cumin. Grind three carrots on a coarse grater, separate the orange and grapefruit into slices, and peel off the membranes. Cut into pieces, mix with carrots, steamed raisins, nuts, sesame seeds. For dressing, take lemon and orange juice to taste, a little balsamic vinegar and a drop of vegetable oil. That's it, the bright salad is ready!

Pineapple salad. Very light, fresh salad! Cut the pineapple (fresh or canned) into pieces, mix with diced celery root and pour over a dressing of wine or balsamic vinegar (a little), vegetable oil, salt and sugar. Sugar is needed if the pineapple is fresh. Line a plate with green lettuce leaves and place a pile of pineapple and celery salad in the middle. For meat lovers, you can add boiled chicken fillet.

Salad with pears and cheese from Yulia Vysotskaya For winter time it will be a little expensive, but sometimes you really want to treat yourself to such delights! We will need green leaf lettuce, fresh pears with firm pulp, 150 grams of Roquefort cheese (or whatever you like), walnuts, honey. For the sauce, beat the juice of half a lemon with four tablespoons of olive oil. We tear the lettuce leaves into pieces with our hands and put them in a salad bowl. Cut the peeled pears into thin slices, add crumbled cheese. Roast the nuts in honey until they are covered with caramel. Pour the sauce over the salad and place caramel nuts on top. Very generous and elegant, just right for the holiday table!

Salad with tuna. Ingredients: a jar of pitted olives, 250 gr. tuna in its own juice, two tomatoes, one sweet bell pepper, 2 boiled eggs, 2 tbsp. l. lemon juice and olive oil, one onion, salt, pepper - to taste.
We cut the olives into circles (you can leave them whole), vegetables into cubes or slices, mash the fish together with the juice with a fork. Mix everything, sprinkle with parsley, season with salt and pepper. Beat lemon juice and oil with a fork and pour over salad.

Beet salad with garlic. The salad can be made in different ways - for example, with the addition of nuts, apples or prunes. Ingredients: 4 medium beets, 2-3 cloves of garlic (to taste), 2 tbsp. l. wine or apple cider vinegar, 3 tbsp. l. olive oil, salt to taste.
Boil the beets, let them cool, and grate them. Pass the garlic through a press and mix with the beets. Whisk the vinegar and oil with a fork and pour over the salad. If necessary, add salt to taste. Beetroot salad looks very beautiful on a dish along with green lettuce leaves.

Beet and celery salad . This salad is a real vitamin bomb! It can be made from raw or cooked beets - as you wish, and an amazing avocado sauce is prepared for dressing. Ingredients: 2 beets, 3 pcs. petiole celery. For the sauce: 1 avocado, a clove of garlic, 2 tbsp. l. vegetable oil, 1 tbsp. l. lemon juice, salt, pepper to taste.
Grate the beets on a coarse grater, cut the celery into pieces. In a blender, make a sauce from garlic, avocado, lemon juice and ground pepper. If it turns out very thick, add a little water. Pour the sauce over the salad, then add salt to taste and season with oil.

Greek salad. There are many options and variations of this popular salad. Here is one of them - with the addition of bell pepper. Ingredients: 2 tomatoes, 1 cucumber, 1 bell pepper, 1 onion, 100 gr. feta cheese or cheese, olives or pitted olives, green salad leaves, salt, pepper, olive oil.
Cut tomatoes, peppers and cucumbers into large pieces, onions into rings, cheese into cubes. We tear the lettuce leaves with our hands and line the bottom of the salad bowl. Carefully mix the vegetables with olives and place on lettuce leaves. Place pieces of cheese on top. Add salt, pepper, pour oil.

There are a lot of salads without mayonnaise. The list goes on and on - this includes Caesar salad, popular all over the world in a variety of designs, and vegetable vinaigrette, salads from fresh or baked vegetables. Try, improvise, and you will definitely find salads without mayonnaise that will suit your taste!

A tasty, elegant, appetizing and very simple salad of boiled beets, potatoes and sour cream, or rather sour cream dressing, which gives the main taste and gives even more tenderness to the boiled vegetables. Recipe with photos step by step, which makes preparing the dish faster and easier.

Sauce is a secret ingredient that makes any food much tastier: a mixture of homemade sour cream, mustard, a pinch of salt and sugar! Incredibly tender and rich in taste, the dressing is always ideal for such salads, and simply for steamed or oven-baked vegetables.

Try baking vegetables without oil in the oven: zucchini, pumpkin, eggplant, turnips, celery, parsnips or others according to your taste or season, and then season with sour cream sauce prepared according to this recipe, and you will be surprised how much the taste of the dish will improve! Therefore, my advice to you is to do everything strictly according to the recipe, and under no circumstances replace our “secret ingredient” with mayonnaise, even if it takes a little longer, but it’s worth it.

Ingredients:

• baked beets (boiled);
• jacket potatoes;
• sour cream;
• spicy mustard;
• sugar;
• salt;
• ground black pepper,
• greens optional.

A simple beet salad without mayonnaise, with sour cream, is prepared very quickly (provided that you baked or boiled the vegetables in advance). All that remains is to peel, chop, and season!

And here is a similar recipe, which last time we seasoned with mayonnaise.

How to cook beets deliciously

I always recommend baking beetroot, it turns out sweeter and richer. Rinse the root vegetables under running water, make sure that the soil is completely washed, then blot slightly with a towel or napkins to remove droplets of water and wrap the beet tightly in foil. Place in a preheated oven to bake until fully cooked. It will take a little longer to cook.

In 30-40 minutes, medium-sized root vegetables will be baked: you can slightly open the foil and try to pierce the beets with a sharp wooden stick or knife. The knife should go in as if it were melted butter.

Remove the vegetables, unwrap them and leave to cool. Afterwards, peel off the skin.

Beetroot salad - a simple and tasty recipe with photos

How to prepare beets deliciously is written just above. The cooled vegetable needs to be grated on a coarse grater.

Do the same with boiled potatoes in their jackets.

Add sugar, salt, mustard.

Followed by thick sour cream.

And mix all the ingredients. You can taste it for salt, and you might want to add a little more mustard for some piquancy.

All that remains is to place it beautifully on plates using a culinary ring or place it in glass glasses, appetizingly garnished with fresh herbs - sprigs of parsley or cilantro to taste.

Bon appetit!

1. The importance of roasting beets is discussed a little higher. Don't neglect this rule!
2. Give preference to fresh homemade sour cream of medium fat content. Farm sour cream has a very rich taste, and there are more benefits from such a product.
3. When choosing potatoes for salad, opt for waxy varieties. Such potatoes do not boil over and do not disintegrate into mashed potatoes.
4. To diversify the taste, add an ingredient of your choice: walnuts, prunes, green onions, beans, pomegranate, cheese. But that will be a completely different story...

Bon appetit!