A step-by-step recipe with a photo of making beetroot salad with egg and garlic at home. Benefits and nutritional value. Video recipe.
Despite the fact that the season of fresh tomatoes, cucumbers and greens has already begun, the body still requires to diversify the diet with autumn salads with boiled vegetables. And the first and main vegetable among them, of course, is the unique and healthy beet. It is irreplaceable in our menu, contains a large amount of vitamins, microelements, fiber, amino acids … It normalizes metabolism and is necessary in the diet of pregnant women, because contains folic acid. Many dishes are prepared from beets, but salad is very popular. With this boiled grated vegetable, you can cook delicate salads at any time of the year. So now I propose to make a beetroot salad with egg and garlic.
The egg will give a pleasant consistency, and the garlic will add piquancy. This salad is sure to please the whole family. It can be supplemented with grated processed or hard cheese, seaweed, green onions and other foods. For nutritional value, it is good to put walnuts, but then the calorie content of the salad will also increase. This salad is combined with meat dishes and various side dishes. It can also be served as a standalone dish for a weekday dinner. So, to prepare a salad with beets, garlic and eggs, prepare the necessary foods.
- Caloric content per 100 g - 62 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus cooking time
Ingredients:
- Beets - 1 pc.
- Garlic - 1 clove or to taste
- Mayonnaise - for dressing
- Salt - 0.25 tsp or to taste
- Eggs - 1 pc.
Step by step preparation of beetroot salad with egg and garlic:
1. Wash the beets, scrubbing well to remove any dirt. Dip it in a saucepan and cover with water so that the root vegetable is completely covered. Bring to a boil and season with salt. Cover the pot with a lid, reduce heat to low and simmer the beetroot until tender. Cooking time depends on the size and age of the vegetable. Medium young beets will be ready in 30-40 minutes. A large mature vegetable can take up to 2 hours to cook. Therefore, check the readiness of the vegetable by piercing a knife. It should enter the finished fruit gently and easily. If this does not happen, continue to cook the fruit further and after a while, take a test again for readiness.
You can also bake beets in the oven. To do this, wash the fruit, dry it with a paper towel, wrap it with cling foil and bake in a preheated oven to 180 ° C for 40 minutes to 2 hours. Cooking time also depends on the size and age of the vegetable. Check the readiness by piercing the vegetable (right through the foil) with a stick or toothpick.
Chill boiled or baked beets completely and peel them.
2. Grate the beets on a coarse grater or cut them into thin strips or cubes. Depending on how you cut the beets, the taste of the dish will change.
3. Send the beets to a deep bowl.
4. Next, prepare the eggs and boil them hard. To do this, take them out of the refrigerator in an hour so that they reach room temperature. Rinse the eggs to remove any contamination. Put them in a saucepan and cover with cold water so that it is 1-2 cm higher. Salt and bring to a boil. Cook over low heat for 8-10 minutes. Boiled hard-boiled eggs, transfer to cold to cool completely. Then peel them and grate them on a coarse grater. Send to a bowl of beets.
5. Peel the garlic and pass through a press.
6. Add mayonnaise to food. If you want to make the salad less high in calories, mix mayonnaise with sour cream in equal proportions. You can mix mayonnaise with a little mustard, then the salad will acquire a spicy, pungent bitterness.
7. Toss the beetroot salad with the egg and garlic. Taste it and add salt and pepper if necessary.
