It's hard to find people who don't like beet salad. Skilled housewives prepare it in a variety of ways, but the most common option is a simple boiled beet salad. Step by step recipe with photo and video recipe.
Recipe content:
- Ingredients
- How to make a simple boiled beetroot salad step by step
- Video recipe
Beetroot is a familiar, beautiful and beloved root crop for our country. She makes us happy throughout the year. The vegetable is not only healthy, but also delicious, especially a young vegetable. Beetroot contains a huge amount of folic acid, vitamin B, C, PP, copper, phosphorus, iron, magnesium, potassium, iodine, etc. The root crop is rich in bioflavonoids and betaine. It cleanses the body of toxins and toxins, restores the circulatory system and the functioning of the gastrointestinal tract. Therefore, it is used for the preparation of many dishes. For example, no beetroot soup, no vinaigrette, no borscht, no herring salad under a fur coat can do without it. Let's talk today about boiled beetroot salads, which are an integral dish on many tables.
Beetroot salads are served both for festive and everyday meals. There are many variations of salad recipes from this root vegetable. There are complex dishes and fast food. I will tell you the simplest bright, nutritious and healthy recipe for boiled beetroot salad with butter and nuts. It is easy and simple to prepare, and eaten in a matter of minutes. Although, if you wish, you can supplement your meal with useful ingredients like prunes, Korean carrots, fresh or sauerkraut, boiled eggs, cheese …
- Caloric content per 100 g - 58 kcal.
- Servings - 1
- Cooking time - 5 minutes for cooking, plus time for boiling beets
Ingredients:
- Beets - 1 pc.
- Salt - a pinch
- Nuts - any (in the recipe, almonds)
- Olive oil - for dressing
Step by step preparation of a simple boiled beetroot salad, recipe with photo:
1. First of all, boil the beets in a saucepan on the stove or bake them in foil in the oven. Cooking time ranges from 40 minutes to 1.5 hours. If the vegetable is young and small, then it will cook quickly, a mature and large root vegetable will take longer to cook. Check readiness with a puncture of a knife. If he enters gently, then the vegetable is ready. When the beets are cooked, peel them out of the foil or remove them from the water and leave to cool. Then peel and grate or cut into cubes.
2. Season the beets with salt, oil and stir. Place a simple boiled beetroot salad on a serving plate, sprinkle with nuts, and start tasting. You can use any nuts to your liking. They can be raw or pre-fried in a dry skillet or oven baked.
See also a video recipe on how to make the easiest and fastest beet salad.
