Carrot and beet salads

“Brush” salad with radish

white cabbage (fresh) – 200g; beets (raw) – 1/2 pcs. (medium size); carrots – 1 pc.; radish (dark or greenish) – 100g; vegetable oil - to taste; lemon (juice) – 1 tbsp.

“Brush” salad with celery root

white cabbage (fresh) – 200g; beets (raw) – 1/2 pcs. (medium size); carrots – 1 pc.; celery root – 100g; vegetable oil - to taste; lemon (juice) – 1 tbsp.

Vitamin salad from raw vegetables

beets – 1/2 pcs.; carrots – 1 pc.; apple – 1 pc.; walnuts – 50g; olive oil – 50 ml; Worcestershire sauce – 10 ml; Italian herbs; pepper mixture (ground); soy sauce – 30 ml; honey – 10g (optional).

“Brush” salad with apple

cabbage – 200g; beets (raw) – 1/2 pcs. (medium size); carrots – 1 pc.; vegetable oil - to taste; lemon (juice) – 1 tbsp.

Salad "Brush"

cabbage – 200g; beets (raw) – 1/2 pcs. (medium size); carrots – 1 pc.; vegetable oil - to taste; lemon (juice) – 1 tbsp.

Vinaigrette with squid

shellfish – 3 carcasses (gutted); beets – 1 pc.; potatoes – 3 pcs.; carrots – 1-2 pcs.; onions – 1/2 pcs.; salted cucumber (or pickled) – 4 pcs. (medium size); greenish peas (canned) – 1/3 of a jar; for salad dressing: oil

Vegetable salad with baked beets, carrots, celery and pickled cucumber

beets (baked or boiled) – 1 pc.; carrots – 1 pc.; celery (root) – about 100g; salted cucumber (or pickled) – 1-2 pcs.; onions (preferably reddish salad) – 1/2 pcs.; for marinade: water – 200 ml; salt - to taste; sugar – 2 tbsp; la

Layered salad with chicken, boiled beets and pomegranate

chicken (fillet) – 300g; potatoes – 1 pc.; carrots – 1 pc.; beets – 1 pc.; testicle – 2 pcs.; walnuts – 100g; pomegranate – 1 pc.; onion – 1 pc.; mayonnaise - to taste; salt - to taste; greenish salad - to taste.

Vinaigrette with canned fish

beets (baked in foil or boiled) – 1 pc. (large); potatoes (boiled) – 3 pcs.; carrots (boiled) – 1 pc.; pickled cucumbers (gherkins) - to taste; onions – 1 pc.; canned fish (saury in oil or natural) – 1 can; dl

Layered salad with smoked chicken, beets, prunes and nuts

smoked chicken (chicken leg) – 1 pc.; onions – 1 pc.; potatoes – 2-3 pcs.; carrots – 1 pc.; testicle – 3 pcs.; beets – 1 pc.; walnuts – 50g; prunes – 1 handful; salt - to taste; mayonnaise - to taste; vegetable oil for frying.

Roasted vegetable vinaigrette with pomegranate

beets – 1 pc.; potatoes – 3 pcs.; carrots – 1-2 pcs.; green peas (canned) – 1/2 can; onions (reddish) – 1 pc. (small onion); sauerkraut - to taste; pomegranate - to taste; for dressing: vegetable oil – 2 tbsp; V

Mackerel under a coat of beet jelly

beets – 200g; mayonnaise (preferably homemade) – 50g; potatoes – 150g; carrots – 100g; onions – 50g; chives - to taste; gelatin (powder) – 12g; mackerel (lightly salted fillet) – 100g; egg (boiled) – 2 pcs.; water for soaking gelatin – 80 ml.

Layered salad with melted cheese "Oktyabrsky"

beets (boiled) – 1-2 pcs.; carrots (boiled) – 1-2 pcs.; testicle – 3 pcs.; apples – 3 pcs.; processed cheese (it’s better to freeze a little) – 2 pcs.; onions – 1 pc.; greens - to taste; mayonnaise - to taste.

Layered salad “Izyumitelny” of beets, carrots and cheese with honey-mustard dressing

beets – 1 pc. (the size of a fist); carrots – 2 pcs.; cheese – 100g; walnuts - a handful; raisins - a handful; for salad dressing: vegetable oil - 1/2 bowl; balsamic vinegar - 1 tbsp; mustard – 1 tsp; honey – 1 tsp; garlic – 1 clove.

Vinaigrette with seafood

beets (baked in foil or boiled) – 1 pc. (large); potatoes (boiled) – 3 pcs.; carrots (boiled) – 1 pc.; pickled cucumbers – 3 pcs.; onions - 1/2 onion; seafood cocktail in oil (ready) – 2 packages (400g); fermented to

Vinaigrette with salted mushrooms

beets (baked in foil or boiled) – 1 pc. (large); potatoes (boiled) – 3 pcs.; carrots (boiled) – 1 pc.; pickled cucumbers – 3 pcs.; green peas (canned) – 1/2 can; onions - 1/2 onion; salted mushrooms (for example, ma

Cheese salad with vegetables

cheese, beets, carrots, fresh or canned apples, citric acid, sour cream.

section: Cheese salads, Vegetable salads

Potato salad with nuts and chicken

boiled potatoes, boiled carrots, chicken, boiled beets, walnuts.

section: Chicken salads, Potato salads

Beetroot and carrot salad with nuts

raw beets, raw carrots, nuts, garlic, mayonnaise.

section: Beet salads, Carrot salads

Baked vegetable salad

beets, turnips, carrots, horseradish (grated), parsley (greens).

section: Vegetable salads

Salad with hunting sausages

hunting sausages, beets, onions, carrots, pickles, mayonnaise.

section: Sausage salads

Beetroot, radish and carrot salad

beets, radishes, carrots, onions, garlic, cheese, sour cream, salt.

section: Radish salads, Beet salads

Celery and vegetable salad

celery (root), carrots, parsley (root), parsnip (root), red cabbage, white cabbage, beets, vegetable oil, wine vinegar, salt.

section: Celery salads

Greenish spring borscht with fish

fish, potatoes, lettuce, sorrel, spinach, carrots, celery root, parsley root, onion, butter, sour cream, beets, egg, sugar, egg (yolk), dill, salt.

Salad of vegetables and boiled tongue

beef tongue, carrots, baked beets, green salad, egg (boiled), mayonnaise, grated horseradish, sugar.

section: Vegetable salads, Tongue salads

Rowan berry salad

rowan (berries), sugar, beets, carrots, sour cream.

section: Salads from wild plants

Beet and carrot salad for the winter

Salad of beets, tomatoes, peppers and carrots for the winter

Beets are a necessary product. Raw and cooked beets are eaten. Even young beet leaves are used to prepare soups and salads. I would like to offer a recipe for a vitamin-rich beet salad for the winter without sterilization. The salad can be used both as a snack and as a dressing for borscht.

Beet and tomato salad for the winter

Beets are simply an ideal vegetable for making seams, because they do not lose their own necessary parameters during heat treatment. In combination with other vegetables, you will get very tasty salads that can be used to vary your winter menu. A salad of beets and tomatoes may not just be a tasty appetizer, but will also serve as the basis for homemade borscht.

Mackerel salad for the winter

We offer you another option for preparing canned mackerel - a salad with beets and vegetables. Catchy, nutritious and so delicious! We prepare all the vegetables, cut up the mackerel, combine the vegetables with the fish, simmer, add spices and the salad is ready! Every housewife should have such a salad at the ready, because it will be necessary, by the way, for quickly preparing lunch or dinner. Add boiled rice or potatoes to the salad and you will have a real hearty dish on your table!

Beet salad for the winter in jars

A necessary and low-calorie beet salad with vegetables is one of the options for preserving beets for the winter. Nutritious and juicy, with a small amount of vegetable oil, it will add plenty to the winter diet. Canned beets will be a good candidate for the freshest salad, and also an excellent vegetable base for soup.

Salad of beets, tomatoes and bell peppers for the winter

Not long ago I discovered a useful find, and I want to share this delicious recipe with you. For the winter, a salad of beets, tomatoes and bell peppers can be used as a dressing for fragrant, rich borscht.

Alenka beet salad traditional recipe

“Alenka” beet salad according to a traditional recipe is a fairly common preparation for the winter. This salad is served in winter as a stand-alone snack or used to make fragrant borscht. The preparation contains a huge amount of essential vitamins, because it is prepared from a huge amount of tasty and juicy vegetables.

Alenka salad with tomato paste for the winter

I would like to offer another recipe for a tasty and healthy beet salad for the winter. “Alenka” salad with tomato paste is rich in color and taste. The preparation can be used to make borscht or as an independent snack.

Cabbage with beets and garlic for the winter

Crispy spicy cabbage, prepared with beets and garlic, is the first to fly away during huge feasts. It has a pleasant smell and taste, and attracts the eye with its elegant and catchy appearance.

Tomatoes with beets for the winter

Tomatoes and beets can be prepared for the winter into a tasty and special vegetable lecho. The preparation has a delicate taste, which can be varied with notes of hot reddish pepper.

Cabbage with beets for the winter

An appetizer of beets and cabbage in large pieces comes out crispy and sweet and sour, and goes well with side dishes of boiled jacket potatoes or tender mashed potatoes.

Beet and cabbage salad for the winter

You can make a tasty and crispy winter salad from cabbage with the addition of carrots and peppers. This preparation is also quite beautiful in itself: the cabbage turns a gentle pink color from the long-term effect of beet juice.

Beet and bean salad for the winter

An all-purpose beetroot and bean roll will help save time on making borscht in the winter if your household unexpectedly returns home and the refrigerator is empty. To do this, you need to prepare a salad from boiled beans and beets in the summer, roll it up properly and cool it so that the jars can be preserved throughout the winter.

Beet and carrot salad with garlic for the winter

A salad of beets and carrots in tomato sauce, seasoned with special notes of garlic, will pleasantly surprise you with its rich, beautiful color and natural aroma. This is a good opportunity to preserve the harvest of reddish beets, carrots, and tomatoes for the winter.

Beetroot and apple salad for the winter

Beet-based preparations will help you replenish your assortment of winter seasonings and vary your diet in the winter. We recommend preparing a salad of beets, apples and carrots for the winter. Vinegar is not added during the process, which for some may be a definite plus.

Beet and carrot salad for the winter

Beet and carrot salad is easy to make. It is suitable as a dressing for borscht in winter. Hot pepper is optional, you don’t have to add it.

10 exciting beet salads for those who are tired of fur coat and vinaigrette

Beets mix perfectly with prunes, nuts, tomatoes, cheese and even orange, mango, pomegranate and pear.

If the recipe calls for boiling beets, use our tips. From them you will learn how to create 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.

Manufacturing

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. Thoroughly stir the salad.

Experiment 👀

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

Ingredients

½ reddish onion;
2 tablespoons red wine or apple 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.

Manufacturing

Cut the onion into small cubes. Add vinegar, mustard, oil and stir. Leave 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 container with onions, season with salt and stir thoroughly.

Do it 🥕

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3. Baked beet salad with chicken, nuts and garlic

Ingredients

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

Manufacturing

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 them in a dry frying pan, and later, along with salt and mayonnaise, add them to the prepared ingredients and stir.

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4. Warm salad of boiled beets with tomatoes and spinach

Ingredients

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

Manufacturing

Cut the onion into half rings. Place in a frying pan with heated oil and, stirring, 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 beets, cut into large pieces, vinegar, salt and pepper. Stir and fry for a minute. Place the vegetables in the bowl with the spinach and stir well.

Take note 🍲

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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 reddish onion;
250 g canned or boiled chickpeas;
½ lemon;
50 g feta;
a few sprigs of parsley or other herbs.

Manufacturing

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, and wrap tightly. Bake for 45–50 minutes at 180°C until the beets are soft. Cool it and clean it.

Cut the beets and cucumber into similar cubes, and the onion into small strips. Chop the roasted garlic.

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

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6. Boiled beet salad with cheese, eggs and prunes

Ingredients

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

Manufacturing

Grate the beets and eggs on a large grater, and the cheese on a small grater. Cut the prunes into thin slices and 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 paprika;
¼ teaspoon ground cumin;
¼ teaspoon cinnamon;
salt - to taste;
a pinch of ground cayenne pepper;
2 tablespoons lemon juice;
2 teaspoons honey;
a few sprigs of mint.

Manufacturing

Grate the carrots and beets on a large grater. Add raisins to them. Mix 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 steep for an hour in the refrigerator or at room temperature. Then add 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 reddish onion;
1 large boiled beet;
50 g feta;
a handful of walnuts;
several sprigs of parsley;
30 ml freshly squeezed orange juice;
½ teaspoon grated orange zest;
2 tablespoons rice or apple vinegar;
1 tablespoon honey;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Peel the orange and remove any white veins. Cut the pulp into slices. Cut the onion into small strips, and the beets and feta into cubes. Chop the nuts and chop the parsley.

Mix orange juice, zest, vinegar, honey, oil, salt and pepper. Place beets on a plate and top with orange, feta and onion. Sprinkle the salad with nuts and parsley and pour over the prepared dressing.

Prepare 🥗

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9. Salad with fresh beetroot, pear and feta from Jamie Oliver

Ingredients

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

Manufacturing

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

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

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

Ingredients

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

Manufacturing

Cut the mango into cubes. Add chopped cilantro, paprika, salt, pepper, sugar, juice of 2 lemons, oil and stir well.

Cut the cucumber into large pieces. Chop the carrots and beets into strips. Add lemon and mango seeds to these ingredients along with the dressing. Thoroughly stir the salad.

Beet salad

Cheese, egg and beet salad

The other day I flipped through my old culinary notes and came across this salad, which I had often prepared before, and which was later undeservedly forgotten by me. The salad is from the “for any day” series, it is prepared very quickly, and the ingredients are available in any “self-respecting” refrigerator)))

White cabbage and meat salad “I don’t believe it”

The first word that comes out of your interlocutor’s mouth when you announce the composition of the salad and promise that it will be incredibly delicious is “I don’t believe it.” Everyone realizes that the salad is edible, but it’s delicious – no one believes for the first time (even I didn’t believe it). But I will tell you without embellishment, I have never had this salad left on the table after a celebration; more precisely, it is always eaten by guests (and my family) first - no matter how much it was prepared. And everyone takes the recipe and demands to prepare more and more for the next meeting. I present to you a salad of white cabbage, carrots, beets and fried meat. In any case, for those who don’t believe, I advise you to try it, make it, it is prepared very quickly and from goods that are literally in the kitchen!

Salad “Herring under a fur coat” in a new role

I understand that there are a lot of recipes for this salad, but I decided to take a risk and post my own recipe. It seems to me that the advantage of this recipe is that no matter how long the salad sits, the beetroot juice does not flow out of it, which does not spoil the appearance on the plate.

Salad “Mistress”

I have been making this salad for many years, but it still remains one of my favorites. Fast, tasty and spicy!

Salad “Wife’s Bouquet”

Do you remember that day when Mendelssohn’s march played only for you, or maybe you are just waiting for this action. and an obligatory attribute of the wife is a wedding bouquet. can you smell the roses? “And the sweet scent of roses keeps you from troubles,” wrote the medieval poet, addressing his young wife. The tradition of the wedding bouquet initially had not so much a decorative as a protective function. And the composition, which was carried along the wedding procession by the tender hands of the wife, along with classic roses, included... wheat and garlic! The bouquet was supposed to scare away hunger, illness and evil spirits from the young family... so please try my bouquet with garlic and wheat in the form of pancakes... with potatoes, carrots, beets, cucumbers, cheese... and, of course, herring

Korean beets

Don't pass by, once you cook it you'll cook it again and again. My neighbor Aunt Idilga taught me how to prepare this salad; they make money from it, because Korean salads are in great demand.

Salad “Herring under a fur coat”

Herring again? Under a fur coat again? Well, as much as possible. Yes, but with a little secret and in a brand new design! Let's please our sheep or goat with this beautiful, in my opinion, meadow from an already ordinary salad, which is prepared in almost every family for the holidays!

Beetroot with garlic “One fine moment differently”

Well, who among you doesn’t like beet salad with garlic or walnuts, or both, dressed with mayonnaise? I think there are some, but they are few. Those who don’t like beets or who can’t eat spicy foods. Don't swear, but we really don't need to eat mayonnaise and I try to change it wherever possible. I simply seasoned the beets with garlic, natural yoghurt with mustard and a drop of lemon. And at one fine moment Ostap suffered. What came out of this is for you to judge. But my husband said only this for the holiday! Well, it turned out amazingly delicious. This is the second time I’ve cooked it this way, the first time was for testing and I didn’t take a photo. I only cut the beets into cubes, and I liked it both ways. Shall we try it?

Salad with beets and herring

Unusual taste. A combination of sweet, sour and salty! Now this is my favorite salad, thanks to Natalia (mama tasi) from Kulinara.

Salad “Puff”

I found a very interesting salad recipe that includes pike perch. But because we simply cannot find such fish here, we came up with a lean salad, and what a delicious one at that!

Beet salad . Beetroot salads are popular not only due to the countless beneficial properties of beets. The fact is that beets mix well with other vegetables, as well as a number of other goods - for example, dairy (cottage cheese, cheese, etc.), pasta, cereals, fruits, etc.

Therefore, despite the long time it takes to cook beets, housewives wait patiently for an hour, then cool the beets and use them in various salads - including the favorite “in our latitudes” with herring under a fur coat and vinaigrette.

In general, beets can not only be boiled (by the way, if you cut the beets into pieces, the cooking time can be slightly reduced). You can, for example, make a salad of baked beets. To do this, the root vegetables should be washed, dried and wrapped in foil, making a couple of punctures to allow steam to escape. Then the beets are placed on a baking sheet, sprinkled with salt (to ensure even baking and to prevent burning), and bake at a temperature of 180-200 degrees for approximately 40-45 minutes.

True, nutritionists say that due to the long processing period, beets lose a huge part of the vitamins and essential substances, and they are allowed to prepare salads from raw beets. It preserves the “vitamin set” one hundred percent. Before making the salad, it is recommended to marinate the beets in lemon or lime juice. It is recommended to combine raw beets in salads with vegetables such as cucumber, carrots, radishes, spinach, and various greens.

One of the most favorite salads is beet salad with garlic. Boiled beets are poured with a sauce of garlic, vinegar, chopped nuts, a little salt, sugar, and vegetable oil are added. Salads made from beets and cheese, beets and prunes with nuts are also popular. Fans of Far Eastern cuisine will love the spicy salad made from beets, garlic, red pepper and vinegar.

Summer residents need to know that beet salad can be created not only from root vegetables. You can also prepare a salad from beet leaves, which is no less healthy.

You can season beet salads with sour cream, mayonnaise, and vegetable oil. If you care not only about taste, but also about health, olive oil is the best dressing.

Beets are used not only for making new salads. The vegetable can be preserved, enjoying the taste of beetroot in the winter.