10 interesting beetroot salads for those who are tired of a fur coat and vinaigrette

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Beets go well with prunes, nuts, tomatoes, cheese and even orange, mango, pomegranate and pear.

If you need to cook beets according to the recipe, use our tips. From them you will learn how to do it quickly and easily.

1. Boiled beet salad with prunes, nuts and avocado

Ingredients

• 3 medium boiled beets;
• 5–6 prunes;
• 1 avocado
• a handful of walnuts;
• a handful of pumpkin seeds;
• 1 tablespoon lemon juice
• salt to taste.

Preparation

Chop the beets into strips. Cut the prunes into large pieces and the avocado into small cubes.

Add chopped walnuts, pumpkin seeds, lemon juice and salt to the ingredients. Stir the salad thoroughly.

2. Fresh beet salad with carrots, olives and mustard dressing

Ingredients

• ½ red onion;
• 2 tablespoons red wine or apple cider vinegar
• 1 teaspoon mustard
• 4 tablespoons olive oil
• 3 medium beets;
• 1 large carrot;
• 60-80 g olives;
• ½ bunch of parsley;
• salt to taste.

Preparation

Cut the onion into small cubes. Add vinegar, mustard, oil and stir. Leave it on for 5-10 minutes.

Chop the beets and carrots into small strips. Cut the olives into slices. Chop the parsley. Place the ingredients in a bowl of onions, season with salt and mix thoroughly.

3. Baked beetroot salad with chicken, nuts and garlic

Ingredients

• 3 medium beets;
• 400 g of boiled chicken fillet;
• 3 cloves of garlic;
• 50–80 g of walnuts;
• salt to taste;
• a few tablespoons of mayonnaise.

Preparation

Wrap the unpeeled beets in foil and place in an oven preheated to 200 ° C for 45-50 minutes. Let the root vegetable cool, remove the skin and cut into small cubes. Do the same with the chicken. Chop the garlic.

Finely chop the nuts, lightly fry in a dry frying pan, and then, along with salt and mayonnaise, add to the prepared ingredients and mix.

4. Warm salad of boiled beets with tomatoes and spinach

Ingredients

• 1 red onion;
• 1 tablespoon olive oil
• 1-2 tomatoes;
• a few olives;
• a few sprigs of parsley;
• 1 clove of garlic;
• 2 medium boiled beets;
• 2 tablespoons of balsamic vinegar
• salt to taste;
• ground black pepper - to taste;
• 2-3 bunches of spinach.

Preparation

Cut the onion into half rings. Place in a skillet with heated oil and, stirring occasionally, fry over medium heat for 2 minutes.

Cut the tomatoes into small cubes and the olives into slices. Chop the parsley and garlic. Add these ingredients to the onion and cook for another 3 minutes.

Add coarsely chopped beets, vinegar, salt and pepper. Stir and cook for a minute. Place vegetables in a bowl of spinach and stir well.

5. Salad with baked beets, chickpeas and pickled cucumbers

Ingredients

• 3 medium beets;
• 2 cloves of garlic;
• 1 sprig of rosemary;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 1-2 pickled or pickled cucumbers;
• ½ red onion;
• 250 g canned or boiled chickpeas;
• ½ lemon;
• 50 g feta;
• a few sprigs of parsley or other herbs.

Preparation

Place the unpeeled beets, garlic and rosemary on the foil. Drizzle with a spoonful of oil and a little water, sprinkle with salt and pepper, wrap tightly. Bake for 45-50 minutes at 180 ° C, until the beets are tender. Cool it down and clean.

Cut the beets and cucumber into equal cubes and the onion into small strips. Chop the baked garlic.

Add the chickpeas, lemon juice, salt, pepper, remaining oil to the ingredients and stir. Sprinkle with chopped feta and chopped herbs.

6. Boiled beet salad with cheese, eggs and prunes

Ingredients

• 1 medium boiled beetroot;
• 2 boiled eggs;
• 80 g of hard cheese;
• 8-10 prunes;
• 1-2 cloves of garlic;
• 2-3 tablespoons of mayonnaise.

Preparation

Grate the beets and eggs on a coarse grater, and the cheese on a fine grater. Cut the prunes into thin cubes, chop the garlic. Add mayonnaise to the ingredients and stir.

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7. Spicy salad with fresh beets, carrots, raisins and honey dressing

Ingredients

• 3 medium carrots;
• 1 large beet;
• 70 g raisins;
• ½ teaspoon of paprika;
• ¼ a teaspoon of ground cumin;
• ¼ teaspoon of cinnamon;
• salt to taste;
• a pinch of ground cayenne pepper;
• 2 tablespoons lemon juice
• 2 teaspoons of honey;
• a few sprigs of mint.

Preparation

Grate the carrots and beets with a coarse grater. Add raisins to them. Combine the paprika, cumin, cinnamon, salt and pepper separately. Add lemon juice and honey and stir until smooth.

Pour the resulting dressing over the salad and stir. Leave it to sit in the refrigerator for an hour or at room temperature. Then add the chopped mint and stir again.

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8. Boiled beet salad with orange, nuts, feta and citrus-honey dressing

Ingredients

• 1 orange;
• ½ red onion;
• 1 large boiled beet;
• 50 g feta;
• a handful of walnuts;
• a few sprigs of parsley;
• 30 ml freshly squeezed orange juice;
• ½ teaspoon grated orange zest;
• 2 tablespoons of rice or apple cider vinegar
• 1 tablespoon honey;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste.

Preparation

Peel the orange peel and white streaks. Cut the pulp into wedges. Cut the onions into small strips and the beets and feta into cubes. Chop the nuts, chop the parsley.

Combine orange juice, zest, vinegar, honey, oil, salt and pepper. Put the beets on a platter, and on top - orange, feta and onions. Sprinkle the salad with nuts and parsley and pour over the prepared dressing.

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9. Salad with fresh beets, pears and feta from Jamie Oliver

Ingredients

• 3 ripe pears;
• 4 large beets;
• ½ lemon;
• 4-5 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of mint;
• 200 g feta;
• a handful of sunflower seeds - optional.

Preparation

Cut or grate peeled pears and beets into long strips. Combine lemon juice, oil, salt and pepper. Season the salad with the mixture.

Sprinkle with chopped mint leaves, crushed feta and seeds if desired.

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10. Fresh beet salad with cucumbers, carrots, pomegranate and mango

Ingredients

• 1 ripe mango;
• a few sprigs of cilantro;
• paprika - to taste;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon brown sugar
• 2 lemons;
• 1 tablespoon olive oil
• 1 medium cucumber;
• 1 medium carrot;
• 1 medium beet;
• 1 pomegranate.

Preparation

Cut the mango into cubes. Add chopped cilantro, paprika, salt, pepper, sugar, juice of two lemons, oil and mix well.

Cut the cucumber into large pieces. Chop the carrots and beets into strips. Add pomegranate and mango seeds to these ingredients along with the dressing. Stir the salad thoroughly.

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