In our country, the most popular salads with beets are herring under a fur coat, vinaigrette and beets with walnuts. However, in addition to these treats, there is also a huge number of equally appetizing and tasty dishes. Let's talk about this.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In our country, beetroot salads are very popular. They are eaten every day and at a feast. For salads, beets are most often used boiled or baked, and much less often raw. It is believed that baked flavor is more aromatic. To do this, wash the root vegetable, dry it with a paper towel, wrap it in foil and send it to the oven, where bake it at a medium level at a temperature of 180-200 degrees. Cooking time depends on the size of the root vegetable. The little ones will be ready in 40 minutes. It is imperative to make punctures in the foil so that steam escapes. Then the beets are baked evenly and will not burn.
If you decide to use raw beets for the salad, then peel, rinse and chop finely. It would be better to pre-marinate it in lemon juice or lime juice for 15 minutes. In this recipe, I used boiled beets, which every housewife knows how to cook. However, each chef can independently decide which beet he wants to make a dish from.
It should be noted that beet salad has two important properties: colossal benefits and external beauty. Moreover, it is easy to prepare. And to embellish it, add even more flavor and use all kinds of additives.
- Caloric content per 100 g - 111 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing the ingredients, plus cooking time
Ingredients:
- Beets - 1 pc.
- Mayonnaise - for dressing
- Pickled cucumbers - 1 pc.
- Adyghe cheese - 100 g
- Eggs - 2 pcs.
- Ham - 150 g
- Salt - pinch or to taste
Step-by-step preparation of beet and egg salad:
1. So, first of all, prepare the beets, because it takes the longest to cook. I cooked it on the stove for about 2 hours. But as I wrote above, you can bake it in the oven in foil. It is not necessary to salt it during cooking, because you can add salt to a ready-made dish. After cooking, cool the root vegetable, peel and cut into cubes.
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2. Boil the eggs, too, until steep, about 8 minutes after boiling. Then transfer them to ice water to cool well. Peel and slice. Put the pickled cucumbers in a sieve so that the excess water is glass, wipe with a paper towel to absorb all the moisture and also cut. Send the products to the beets.
3. Cut the Adyghe cheese into cubes observing the proportion of pieces of all the previous ingredients.
4. Add mayonnaise to ingredients and mix well.
5. Taste the dish and season with salt if necessary. However, you should be careful with the addition of salt, as perhaps it will be enough from pickles. Chill the finished salad in the refrigerator and serve.
See also a video recipe on how to make a salad of boiled beets and eggs.
