Among all the vegetables included in our diet, beets are the most controversial product. Many have heard about its beneficial properties, there are a lot of recipes for its preparation, however, the same beet salad appears on the tables extremely rarely. A strange phenomenon, if you look at it.

Beets on our table

But she is really very useful. Its composition will pleasantly impress connoisseurs of healthy food. Here you can find:

• vitamins B, C, E and provitamin A;
• folic, nicotinic, citric and other acids, which are indispensable for metabolism;
• potassium, magnesium, calcium, zinc, iodine, iron, phosphorus.

Due to all of the above, beets are an indispensable product for cardiovascular and hematopoietic problems. It helps improve liver function, cleanses the blood and prevents sclerosis. It is indicated for diabetes, as zinc has a prolonging effect on insulin. It is indispensable for difficulties in the gastrointestinal tract.

Listing the list of its beneficial substances and applications, one immediately wants to include it in the menu for breakfast, lunch and dinner. Fortunately, it is available all year round and is inexpensive. However, not everyone knows that beets are much more than borscht and vinaigrette. Beets are great for salads and preparations, especially for the winter.

It is incredible luck that the beneficial properties of this root vegetable are almost not affected by heat treatment. As a result, many dishes with boiled beets will be just as healthy as those made with raw ones.

The recipe for boiled beet salads is considered simple and affordable. In addition to this, a variety of products are often added to such a salad: from vegetables (carrots, cabbage, tomatoes, garlic) to berries, nuts, meat products and more.

The cooking technology can also be very diverse: from pureeing all the ingredients to laying them out in layers in a multi-story structure. Such beet salads are seasoned with mayonnaise, sour cream, vegetable oil, and all kinds of sauces and even juices. All this is to the taste of the hostess.

But to make a delicious beet salad, you first need to cook it properly.

Prepare beets correctly!

First you need to choose a cooking method. It is usually boiled, steamed or baked. Baking is considered the most useful method. In any case, the beets must be washed thoroughly. At the same time, you should try not to damage the skin, otherwise through these scrapings the mineral substances that our body needs so much will leak into the water. There is no need to cut off the beet tail. She may well stew with him.

Boil beets in unsalted water. There should be enough water in the saucepan to cover the top of the root vegetables. It is imperative to ensure that during the cooking process, the water still covers them.

To prevent it from losing color, it is recommended to add a little vinegar, citric acid or ½ tsp of sugar to the water. It is not advisable to cook it with someone in a company; the time for temperature treatment of vegetables varies, and the overcooked product loses not only nutrients and vitamins, but also taste.

In water, beets will cook in 40-50 minutes (put them in boiling water!), in a double boiler - in 40. For cooking, it is better to choose small root vegetables. Large ones will take much longer to cook. You can, of course, cut them, but then loss of nutrients will be inevitable.

The beets are baked again in their skins at 160-180 degrees for about an hour and a half. You can simply place it on a baking sheet, wrap it in foil or place it in a heat-resistant container.

Salad of boiled beets, nuts and garlic

Beets love walnuts. This union is considered one of the most successful. To prepare this wonderful and simple salad you will need to take:

• beets - 300 gr;
• walnuts - 50 g;
• garlic - 2-3 cloves;
• raises oils - 50 g;
• salt.

The recipe for boiled beet salad is not at all complicated, but to be sure, use the step-by-step instructions; the photos will also be useful to you.

Let's cook!

• Wash the beets thoroughly. Cook and clean.
• Cut it into small cubes or use a coarse grater.

Preparing the dressing:

Finely grind the garlic, grind the nuts with it;
. add 1 tsp to this mass. water, salt;
. beat the mixture with vegetable oil;
. If you use a blender, immerse all the ingredients inside at once.

• Pour the dressing over the prepared beets. Stir.
• The dish can be decorated with nut slices.

Spice lovers will appreciate original beetroot recipes with the addition of cinnamon, coriander, pepper, etc. Surprisingly, this root vegetable makes excellent not only spicy dishes and winter preparations, but also sweet options with apples.

The daily menu of many families includes various cold snacks. One of them is a salad, the main ingredients of which are beets and walnuts. In addition to these products, the set of ingredients may include raisins, cheese, fruits, garlic, fresh herbs, etc. The calorie content of the dish is average, and with the use of sour cream or natural yogurt dressing, the calorie content of the treat is reduced. Having discovered the beetroot and nut delicacy, you can eat tasty and healthy without extra financial expenses.

Beet salad with walnuts recipe

A delicious salad with beets and walnuts is very healthy, since the vegetable regulates the functioning of the gallbladder, helps normalize stool, improves blood quality, and the nut kernels have a positive effect on the functions of the cardiovascular system, liver, and stomach. In addition, the treat is very simple and quick to prepare.. If you are starting this culinary process for the first time, use step-by-step recipe tips with photos.

Beet salad with walnuts and prunes

• Time: 1.5 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 153 kcal/100 g.
• Purpose: snack.
• Cuisine: Slavic.
• Difficulty: easy.

A healthy vitamin salad of boiled beets with walnuts and prunes has a soft, pleasant taste with a spicy garlic spiciness. The beneficial properties of vegetables and prunes complement each other, having a beneficial effect on intestinal functions. The calorie content of beet salad with walnuts can be reduced by choosing low-percentage mayonnaise for dressing or sour cream.

Ingredients:

• sweet root vegetable – 200 g;
• prunes – 50 g;
• nuts – 30 g;
• garlic – 2 cloves;
• mayonnaise – 2 tbsp. l.

Cooking method:

1. Boil the vegetable until tender, remove the peel, and grate on a coarse grater.
2. Separate the pulp of pre-steamed dried fruits from the seeds and cut into thin small strips.
3. Squeeze the garlic using a garlic press, chop the peeled nut kernels with a knife or in a mortar.
4. Combine all products with mayonnaise, add spices as desired, mix thoroughly.

Beetroot salad with garlic and walnuts

• Time: 20 minutes.
• Number of servings: 3 persons.
• Purpose: snack.
• Cuisine: Slavic.
• Difficulty: easy.

If the vegetables were boiled in advance, then the rest of the culinary process will not take more than 15-20 minutes. This beet salad with nuts and garlic includes fresh herbs that enhance the nutritional benefits of the dish. Remember that the vegetable will release juice over time, so do not add a lot of mayonnaise at once, even if you think that the treat is a little dry.

Ingredients:

• beets (boiled) – 4 pcs.;
• nuts (peeled) – 100 g;
• garlic – 1 head;
• parsley, dill - 1 bunch each;
• spices, mayonnaise - to taste.

Cooking method:

1. Chop the peeled vegetables using a grater, squeeze out excess liquid, add salt and pepper to taste.
2. Peel the garlic cloves and pass through a press.
3. Finely chop the nut kernels with a knife or grind into crumbs with a blender.
4. Finely chop the fresh herbs with a knife.
5. Combine all ingredients in a container, season with mayonnaise, and mix.

With sprouted wheat

• Time: 25 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 112 kcal/100 g.
• Purpose: snack.
• Cuisine: Slavic.
• Difficulty: easy.

Those who care about their health know the benefits of sprouted wheat grains. The product normalizes the functioning of the gastrointestinal tract, metabolism, and blood sugar levels. By adding this component to a beet salad with walnuts, you will get a real vitamin “bomb”. Soak the wheat in water for several days, and then start preparing the treat.

Ingredients:

• beets (boiled) – 1 pc.;
• walnuts – 2 tbsp. l.;
• sprouted wheat grains – 2 tbsp. l.;
• garlic – 2 teeth;
• sour cream (low-fat) – 3 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• green onions - a few feathers;
• salt - to taste.

Cooking method:

1. Grate the vegetable, chop the nut kernels in any convenient way, finely chop the green onions, pass the garlic through a press.
2. Combine these ingredients with wheat, sour cream and mayonnaise dressing, salt and mix.
3. Place in a salad bowl, cool, and decorate as desired.

Raw beet salad with nuts and raisins

• Time: 15 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 91 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Delicious beet salad with nuts and raisins is the simplest of this series of appetizers. Cooking time is reduced by using raw vegetables rather than boiled ones. All dried fruits should be added after being scalded with boiling water, so they will become softer, and floating specks can be easily collected. There is no garlic in the recipe, but if you like a little heat in your salads, squeeze out a couple of cloves of this spicy vegetable.

Ingredients:

• beets – 1 pc.;
• raisins, nuts, mayonnaise - 1 tbsp. l.;
• spices - to taste.

Cooking method:

1. Grate the vegetable on a coarse grater, chop the nut kernels into medium crumbs.
2. Combine all ingredients in a bowl, add any spices, season, mix thoroughly.
3. Serve chilled, garnished with sprigs of herbs and whole nut kernels.

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 108 kcal/100 g.
• Purpose: snack.
• Cuisine: Slavic.
• Difficulty: easy.

This beetroot and nut delicacy is not only tasty, but also more satisfying, since it contains hard cheese. Choose the variety of this product at your discretion - salty or with a spicy flavor. Make your treat healthier by preparing homemade mayonnaise sauce for dressing.

Ingredients:

• beets – 6 pcs.;
• hard cheese – 300 g;
• walnuts – 50 g;
• mayonnaise – 250 g;
• garlic – 5 teeth;
• spices - to taste.

Cooking method:

1. Boil or bake root vegetables in the oven until cooked, cool.
2. Grate together with the cheese on a coarse grater and place in a deep salad bowl.
3. Remove the shells from the nuts and chop them. Pass the garlic through a press.
4. Season with mayonnaise, mix well, let sit for half an hour in the refrigerator.

Layered beet salad with walnuts and apple

• Time: 1.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 115 kcal/100 g.
• Purpose: snack.
• Cuisine: Slavic.
• Difficulty: easy.

This dish will appeal to fans of healthy eating. Puff beet salad can be eaten at any time of the day and even for dinner. This treat is a storehouse of a large number of vitamins, minerals and beneficial microelements necessary for our health. The mayonnaise sauce here is replaced with sour cream, which makes all the ingredients of the snack easier to digest.

Ingredients:

• beets – 1 pc.;
• apples (sweet and sour variety) – 2 pcs.;
• prunes (pitted), walnuts – 100 g each;
• sour cream – 200 g.

Cooking method:

1. Rinse the prunes well, pour hot water for 15-20 minutes to soften. Then cut into 5-6 pieces.
2. Peel the nuts, place in a dry frying pan, and fry for 10 minutes.
3. Boil the vegetable until tender, peel and grate on a coarse grater.
4. Peel the apples, remove the stem, grate them, sprinkle with lemon juice to prevent them from darkening.
5. Grind the nuts with a blender.
6. Place the treat on a dish in layers: vegetables, sour cream mesh, apples, sour cream, prunes, nut crumbs, root vegetables, sour cream. If desired and products are available, all layers can be repeated again. The top of the snack should be generously sprinkled with nut crumbs.

Video

Beetroot salad with nuts is one of the easiest ways to provide your family with vitamins. You can try any of its variations - with honey, garlic, salty or sweet.

Beetroot salad with walnuts

Boil 1 kg of beets, grate them. Lightly fry 200 g of chopped nuts in a dry frying pan. Rinse 320 g of prunes, pour boiling water over them for a couple of minutes, cut into small pieces. Mix the prepared ingredients, season, and place in bowls.

Chop the raw peeled beetroot into thin strips. Slice the green apple without the skin. Add a tablespoon of steamed raisins, 5 prunes, 1/3 cup chopped nuts. Season the dish with sour cream.

What do you think?

Beet salad with prunes and walnuts without mayonnaise

200 g prunes and? Pour boiling water over a glass of raisins for a few minutes. As soon as the dried fruits swell, discard them in a colander and pat dry with a paper towel. Cut prunes and 6 dates into small pieces. Dry 0.25 cups of walnuts in a frying pan and grind them in a meat grinder. First boil 520 g of beets, grate them on a coarse grater. Mix all ingredients, season with a tablespoon of lemon juice and 3 tbsp. spoons of honey.

Beet salad with prunes and walnuts

Boil 155 g of chicken breast in salted water, chop it into cubes. Chop the boiled beets and one peeled apple into strips. Sprinkle the apple with lemon juice. In this case, it will not darken. 5 pieces. cut the prunes, chop 1/3 tbsp. nuts. From 5 tbsp. spoon of yogurt, prepare a dressing, add prunes, salt and pepper, and nuts. Lay out the salad in layers, coat each layer with mayonnaise dressing. Place in the refrigerator to cool.

Prepare also.

Beet salad with nuts and mayonnaise

Bake 2 beets, let cool, grate. Chop the kernels of 10 walnuts a little and dry them in a dry frying pan. Combine all ingredients. Pre-soak 10 pcs. prunes, chop a couple of cloves of garlic. Refuel.

Beetroot salad with raisins and walnuts.

Soak the raisins, bake 2 beets, cool and grate. Cut the green apple into strips. Dry 10 walnut kernels in a frying pan and lightly crush them. Combine all ingredients, season with mayonnaise, add salt to your taste.

What do you think?

Beetroot salad with nuts recipe.

Grate 2 beets, a carrot, a green apple and celery, add chopped garlic and salt. Sprinkle with lemon juice and add vegetable oil. Before serving, sprinkle with dried chopped walnuts and garnish with celery greens.

Beet salad with walnuts and garlic.

Wash 6 small beets and boil them. Cooking time will depend on the size of the root vegetable. The smallest ones cook for about 40 minutes, and the largest ones take a little longer. Pour cold water over the vegetables for a few minutes, let them cool, and peel them. Grate the peeled fruits on a coarse grater and cut into thin strips. Squeeze the garlic through a garlic press and mix with vegetables. Chop the nut kernels with a knife or grind in a blender. Be sure to leave a few pieces for decoration. Add crushed kernels to vegetables and garlic, season with mayonnaise, stir. Place the salad in a salad bowl, garnish with nut halves.

It turns out quite tasty too.

Recipe with cheese.

Prepare 420 g of boiled beets. It should be bright and sweet. It happens that the fruits come across slightly salty - in this case, the taste of the salad will be spoiled. There are also housewives who specially boil beets in salted water to improve their taste. Vegetables can be boiled or baked. After this process, clean them. Wash 200 g of dried prunes, straighten them, cut into strips. 0.5 tbsp. Dry the nut kernels in a frying pan. Cut the cheese into pieces. Mix all the products together, season with mayonnaise, leave for an hour to infuse, and serve.

It turns out incredibly tasty too.

Option with sour cream.

Select sweet and tender beets that are small in size and bright in color. Boil until tender, cool, peel. Cut 5 nut kernels into small pieces. If you want, you can lightly fry them. Leave a few slices whole to decorate the dish later. Grate the vegetables and remove excess juice. 8 pcs. Rinse dried prunes in warm water and pour boiling water over them. There is no need to cook it. Chop into strips, add to a bowl with grated beets, and add the nuts here. Mix all ingredients, season with low-fat sour cream.

What do you think?

Beetroot salad with nuts and raisins.

Boil one beetroot in water with added salt, peel and cut into strips. Peel and chop the apple in the same way. Sprinkle the beetroot and apple with lemon juice. You will need about one teaspoon. Pre-steam a handful of raisins, dry them, and add them to the salad. Combine peeled walnuts with the remaining ingredients. Now you need to mix your salad and season with vegetable oil.

This dish is perfect for the period of winter vitamin deficiency. It will fill your body with energy and vitamins, and will give you a great mood. It will also become indispensable during the diet. Fasting days, in the menu of which you include this salad, will become a real holiday for you. Its taste is very original. Raisins and beets add sweetness, and lemon juice adds sourness. The nut kernels are also very important, as they add nutritional value and healthiness to the snack. This is an excellent replacement for animal protein.

Recipe with raisins and rice.

Wash one beetroot, boil, let cool, peel, chop into cubes. Boil 125 g of rice until tender, cool, and add to the beetroot. Fry 70 g of nuts in a frying pan, chop with a knife. Pour boiling water over 100 g of raisins and leave for 10 minutes. Add to pre-prepared foods. Wash the parsley, dry it, chop it, season with salt and olive oil.

Option with carrots.

Peel the carrots, grate, sprinkle lightly with granulated sugar, leave to steep and release juice. Drain off the excess juice so that your salad does not drip in the future. Scald raisins with boiling water, combine with carrots, season with mayonnaise. Grate the cheese on a grater with large holes. Chop the garlic and stir everything. Bake the beets in the oven or boil them. After cooling, grate on a fine grater. Prepare a salad bowl made of transparent glass, place the salad in it in layers: coat each layer with mayonnaise. Leave the top layer without greasing. Decorate with dill sprigs.

It turns out very tasty and

"Ladybug".

Soak 200 g of prunes to swell. It is advisable that you do this in advance. Boil 2 beets and 3 carrots until tender. Peel them and grate them individually. Cut the soaked prunes into pieces. Finely chop 100 g of walnuts. Layer the salad in layers:

Carrots with prunes
- garlic with cheese
- beets with walnuts

Be sure to coat each row with mayonnaise and garnish with pieces of prunes.

There is also another version of the same salad.

Ingredients:

Lemon juice - tablespoon
- boiled potatoes, sweet apple – 4 pcs.
- beet fruit
- prunes – 25 pcs.
- garlic clove
- spices
- cheese – 115 g
- onion
- chicken egg – 4 pcs.
- mayonnaise, sour cream – 100 g each
- nut kernels – 6 pcs.

Cooking steps:

Soak dried fruits until they swell. Peel the apples, grate them on a coarse grater, add chopped red onion, salt and pepper, sprinkle with lemon juice, stir, and leave to marinate. Place the grated potatoes on a flat dish and coat them with a generous layer of mayonnaise. Place the mixture of onions and apples on top of the eggs. Sprinkle with grated nut kernels, coat thickly with sour cream and mayonnaise. Chop the swollen dried fruits, set aside 6 pieces for decoration, shape them into a ladybug, place the head on top, make space between the wings. Grate the boiled beets on a grater with large holes, mix with squeezed garlic and sauce, stir, place on top of the salad. Place the remaining dried fruits in the form of dots on the back.

Salad with feta and currant sauce.

Required Products:
- young beet fruits – 2 pcs.
- a handful of nut kernels
- a piece of Chinese cabbage
- olive oil – 2 tablespoons
- balsamic vinegar
- salt
- mixed ground pepper mixture
- black currant – 120 g
- granulated sugar - tablespoon
- water – 2 tbsp. spoons
- green onions for decoration

Preparation:

Prepare the vegetables. To do this, you need to bake them in the oven. You can, of course, boil them, but when baked they retain more aroma and taste. Peel the root vegetable and prick with a fork. Mix balsamic vinegar and olive oil. Place the root vegetables on a piece of foil, pour over the dressing, rub thoroughly on all sides, wrap in foil so that there are no holes left, bake at 200 degrees. Unwrap the baked vegetables and cool. Pour the sauce that formed during baking into a separate container, and cut the vegetables into cubes.

Fry the nuts in a dry frying pan until a slight aroma appears, break them with your hands, getting rid of the husks. Chop the green part of the Chinese cabbage into strips, sprinkle with olive oil, salt, season, and stir gently with your hands. Break the futu into small cubes. Make berry sauce: mix 100 g of black currants, place in a saucepan, add 2 tablespoons of water, a spoonful of sugar, baking juice and a teaspoon of vinegar. Boil for a few minutes until the berries begin to burst. Grind the mixture through a sieve and cool. Cut the green onions lengthwise into thin strips until they begin to curl. Place Chinese cabbage on the surface of the plate, arrange beet slices, nuts and feta. Drizzle with olive oil, pour over currant juice, garnish with feta and green onions.

Many people know about it, but most people don’t even know that you can add nuts to the dish. But it is this simple component that gives a completely new, amazing taste. thanks to garlic they turn out piquant and aromatic. Due to the addition of nuts, the taste becomes much brighter, a certain contrast is obtained, which makes the snack unique. In this variation, you can proudly place walnuts and garlic on the holiday table; there will certainly be those at the table who will appreciate it.

It combines several products with garlic and prunes, creating an amazing flavor contrast. Thanks to this, the salad turns out so rich and looks incredibly appetizing. Prunes, garlic and onions incredibly highlight the cheese tenderness and beetroot sweetness, while apples give a pleasant sourness, without which it would simply be impossible to achieve perfection.

Required components:

• 10 gr. lemon juice;
• 250 gr. potatoes;
• 200 gr. apples;
• 200 gr. beets;
• 200 gr. prunes;
• 2 garlic cloves;
• 120 gr. cheese;
• 1 onion;
• 4 large eggs;
• 80 gr. mayonnaise;
• 80 gr. sour cream;
• 100 gr. nut kernels.

Beetroot salad with garlic and walnuts:

1. The prunes are first washed, poured into a bowl and poured with boiling water, left for 30 minutes, then put on a napkin and dried, cut into thin strips, a few copies are left whole.
2. The apples are washed, freed from skin and seeds, and grated using a medium-sized grater.
3. They also peel the onion, then chop it into thin halves of rings.
4. Mix apples with onions and sprinkle them with lemon juice, marinate in this way.
5. Potatoes and beets are washed with a brush and placed in separate saucepans, filled with water and boiled, then cooled, peeled and grated using a medium-sized grater.
6. In another pan, already filled with water, boil the eggs for about 12 minutes, then drain the boiling water, and pour in cold water, in which it cools, then peel it and grate it on a medium-sized grater.
7. Place potatoes on the bottom of the salad bowl and coat them with mayonnaise.
8. Onions and apples are already laid on top.
9. Chopped beets are mixed with garlic and mayonnaise passed through a garlic press, then placed in a salad bowl.
10. Following the root vegetable, chopped prunes are next in line.
11. The composition is completed with eggs and the layer is coated with sauce.
12. Then decorate with grated cheese, nuts and whole prunes.

Important! Before adding beets with walnuts and garlic nuts to the salad, you should definitely taste them. Bitters should not be used under any circumstances, as they will simply ruin the taste of the entire dish.

How to make beetroot salad with garlic

Bell peppers add color to any dish without exception. Housewives often specially choose peppercorns of different colors to liven up beetroot salad with garlic and walnuts. In this case, it is also recommended to use multi-colored ones, although this one cannot be called faded, even if the pepper is one color.

Required components:

• 300 gr. beets;
• 150 gr. kernels of nuts;
• 3 cloves of garlic;
• 150 gr. bell pepper;
• 20 gr. 9% vinegar;
• 30 gr. butter;
• 30 gr. any greenery;
• 2 gr. salt.

Salad with beets, garlic and walnuts:

1. The beets are first washed with a brush, then peeled and grated.
2. The garlic is peeled and crushed in a garlic press, mixed with salt, poured with vinegar and oil, and mixed.
3. The bell pepper is washed and cut, the seeds are removed from it and the veins are cut off, and cut into strips on a board.
4. Pour all the products prepared for this moment into a salad bowl and pour garlic sauce over them, mix everything with a spoon.
5. The composition is decorated with nuts.
6. The greens are washed and chopped if desired, sprinkled over beet salad with nuts and garlic.

Tip: sometimes housewives grind nuts literally into flour, but this should not be done. Too crushed kernels are simply not noticeable in the dish.

Beetroot salad, walnuts, garlic

This combination of products may seem quite unusual. But it is precisely thanks to this decision that the dish turns out rich, with a special taste and aroma. In addition, it is in this case that the snack turns out to be as satisfying as possible. At the same time, beet salad with garlic and nuts cannot be called heavy; the root vegetable gives amazing lightness, even airiness.

Necessary ingredients for salad: beets, nuts, garlic:

• 200 gr. beets;
• 4 large eggs;
• 100 gr. cheese;
• 40 gr. greenery;
• 100 gr. kernels of nuts;
• 4 garlic cloves;
• 120 gr. mayonnaise.

Beetroot salad with walnuts and garlic:

1. The beets are washed with a brush and placed in a saucepan, water is added and the root vegetable is boiled, after cooking, it is cooled and grated using the coarsest grater.
2. Chopping nuts on a board with a knife.
3. The eggs are placed in a saucepan with water and boiled, then forced to cool and peeled, and grated.
4. The greens are washed, dried and, if desired, chopped.
5. Garlic is peeled and passed through a garlic press.
6. The cheese is grated.
7. Pour the food into a salad bowl and pour in mayonnaise, mixing well with a spoon.
8. The top of the composition is decorated with grated cheese and herbs.

Tip: for the salad you need to take not very large beet root vegetables of a bright burgundy color; there should be no white streaks on the cut. Only in this case can you prepare a truly perfect dish.

Beetroot salad with garlic and walnuts

The unsurpassed aroma of smoked meats in this salad (beets, garlic, nuts) is obtained due to the use of prunes in it. It is this product that gives amazing taste and aroma. In addition, the dish turns out to be very beautiful and will be in demand even at a festive feast, and not just on ordinary days.

Required components:

• 100 gr. kernels of nuts;
• 200 gr. beets;
• 30 gr. olive oil;
• 300 gr. prunes;
• 3 cloves of garlic.

Classic beet salad recipe:

1. The beets are thoroughly washed with a brush, then wrapped in foil and baked, the root vegetable is cooled and grated using a medium-sized grater.
2. The prunes are washed and poured into a bowl, then poured with boiling water and soaked for about 15 minutes. Then dried on a napkin and cut into strips with a knife.
3. The nut kernels are chopped into smaller pieces with a knife.
4. The garlic is peeled and crushed using a press.
5. Place absolutely all the ingredients in a salad bowl and season with oil; if necessary, add salt and mix with a spoon.
6. Cool for 30 minutes in the refrigerator.

Salad with beets, mushrooms, garlic and nuts

In this case, the main feature of the dish is the addition of mushrooms to it. The combination of products is incredible, simply amazing.

Required components:

• 150 gr. champignons;
• 1 onion;
• 300 gr. beets;
• 60 gr. kernels of nuts;
• 10 gr. French mustard;
• 10 gr. horseradish;
• 2 cloves of garlic;
• 50 ml. mayonnaise;
• spices.

Preparation step by step:

1. Initially, the onion and garlic are prepared, cleaned and washed. The onion is placed on a board and chopped with a knife into thin halves of rings. The garlic is pressed in the garlic press.
2. The mushrooms are washed, sorted and washed, and cut into cubes with a knife.
3. Add oil to the frying pan, heat it up, add garlic and onions, fry a little.
4. Chopped mushrooms are also poured into a frying pan and fried until all the liquid has evaporated. After heat treatment, place on a plate and cool.
5. The beets are washed with a brush, then boiled in a saucepan, cooled and peeled, cut into very small squares and the mixture is poured with vinegar and oil, mustard and horseradish are added, added salt and pepper, and stirred with a spoon.
6. The nuts are poured into a frying pan without oil and dried a little, cooled and chopped into smaller pieces on a board.
7. Already prepared, all the products are poured into one bowl and mixed, seasoned with mayonnaise.
8. If desired, you can add your favorite herbs to the dish: parsley, dill, cilantro.

Adding nuts to a salad is a rational decision. It is thanks to them that the dish acquires a pleasant aroma, becomes more satisfying and beautiful. This appetizer is quite simple and quick to prepare. I want to see such an amazing salad on the table as often as possible, because in the end it turns out to be quite inexpensive, incredibly tasty and healthy.

Beet salad with nuts and garlic often present on our holiday and everyday tables. To give the salad a whole new flavor, I suggest preparing it with a zesty orange dressing. You will notice how the usual salad will become attractive in a new way, you will be pleased with the unusual flavors. Beetroot salad with nuts and garlic will perfectly complement baked meat or poultry dishes.

Ingredients

To prepare beetroot salad with nuts and garlic you will need:

beets - 1-2 pcs.;
pitted prunes - about 50 g;
walnuts - about 30 g;
juice of 1/3 orange;

garlic - 2 cloves;
balsamic vinegar - 1-2 tsp;
sugar, salt, ground black pepper - optional.

Cooking steps

Boil or bake the beets until tender, then cool, peel and grate.

Chop the nuts with a knife, cut the prunes into pieces. If the prunes are too dry, first soak them in boiling water, then dry and cut them.

To prepare the dressing, mix orange juice and balsamic vinegar; you can add salt and sugar to taste (if the orange is sour), as well as ground black pepper.

Season the salad with the prepared orange dressing, stir, place in a beautiful bowl and serve.