]those who are accustomed to fasting need to change their usual diet to a lean one. And if in summer it is easy to fast due to the abundance of fresh vegetables, then in winter the diet is less varied. You have to buy imported products - citrus fruits, bananas, avocados, etc. However, the simplest root vegetables grown in their native lands are no less useful, and will cost much less. For example, beets. It costs a penny, but its benefits are undeniable. The main thing is to choose dishes that you and your family will like.

We offer you to try 5 simple beet salads, which are good not only because they are lean, but also tasty, and you can prepare them every day

delicious, and you can cook them every day.

Vinaigrette with mushrooms
Ingredients:
pickled mushrooms - 100 g
potatoes - 2 pcs.
beets - 1 pc.
carrots - 2 pcs.
pickled cucumber - 2 pcs.
canned peas - 100 g
onion - 1 pc.
parsley

salt to taste
pepper to taste
Cooking method: Boil all root vegetables until tender, peel and cut into cubes of equal size. Also cut the pickled cucumbers into cubes, peel the onion and chop very finely.
Add green peas without liquid and pickled mushrooms to the vegetables. Mix all ingredients, add salt and pepper to taste, sprinkle with finely chopped parsley and season with vegetable oil.

Beetroot salad with prunes
Ingredients:
beets - 4 pcs.
prunes - 100 g
walnuts - 50-100 g
olive oil for dressing
salt as desired
Cooking method: Grate the boiled beets on a coarse grater, pour boiling water over the prunes for 5 minutes, then cut into arbitrary pieces, cut the walnuts with a knife. Mix everything and season with oil.

Salad with beets and sauerkraut
Ingredients:
sauerkraut - 500-600 g
onion - 1 pc.
beets (boiled or baked) - 2-3 pcs.
carrots - 1-2 pcs.
vegetable oil for dressing
salt to taste
pepper to taste
greens to taste
Cooking method: Grate the boiled beets and raw carrots on a coarse grater. Finely chop the onion. Add onion, carrots to cabbage and stir. Then add beets, herbs, salt, pepper and season with oil.

Beetroot salad with orange
Ingredients:
beets - 2 pcs.
orange - 1 pc.
hazelnuts - 10 pcs.
vegetable oil - 1 tbsp. l.
salt to taste
pepper to taste
Cooking method: Wash the beets and, without peeling them, wrap them in food foil. Bake in the oven at 220°C for 1-1.5 hours. Peel the orange, separate it into slices and remove the skin.
Peel the finished beets. Cut the beets and orange into pieces and place on a plate. Drizzle the salad with oil, salt and pepper to taste. Chop the nuts. Sprinkle them over the salad.

Beet salad with tofu
Ingredients:
tofu cheese - 150 g
soy mayonnaise - 150 g
beets - 930 g
Cooking method: Boil the beets, cool, and chop coarsely.
Cut the tofu into the same pieces. Stir and pour over soy mayonnaise. To dress the salad, you can use vegetable oil instead of mayonnaise.

A mandatory attribute of borscht and vinaigrettes; the medicinal properties of this unique and irreplaceable vegetable are exceptional; many people think that it originally grew in our latitudes, but in fact it was brought to Kievan Rus from Byzantium - it’s all beets. Beets are rich in fiber, high in sugar, folic and pantothenic acids, magnesium, potassium, iron, manganese, iodine, zinc, phosphorus and many other trace elements. At the same time, its beneficial properties are preserved even during heat treatment.

Recipe 1. Beetroot sweet chips

You will need:

• 5 small beet tubers;
• 350 ml water;
• 200 g brown sugar.

Peel the beets and chop thinly. Pour sugar with water and put on fire, cook until thick. Place the beets in a bowl and pour hot sweet syrup. Stir and leave for several hours.

Cover a baking tray with baking paper, lay out the beets and dry in the oven for about two hours at 100 degrees.

Serve not hot.

Recipe 2. Quick beetroot soup

You will need:

• 2 large beets;
• 2 potatoes;
• 2 tbsp. l. vinegar;
• 1 bay leaf;
• herbs, salt, pepper and vegetable oil - to taste.

Peel the beets, grate them on a coarse grater and fry them in oil. Add vinegar and a little water, cover with a lid and simmer until half cooked.

In a separate pan, cook the peeled potatoes for a bit, then add the beets. Throw in the bay leaf, salt, pepper and cook until tender. Sprinkle with herbs when serving.

Recipe 3. Korean beets

You will need:

• 2 large beets;
• 2 cloves of garlic;
• 1 tsp. ground coriander;
• 0.5 tsp. ground black pepper;
• 0.5 tsp. ground paprika;
• 50 g vegetable oil;
• 1 tsp. vinegar;
• 1 tsp. salt;
• 2 tsp. Sahara.

Peel the beets and grate them on a coarse grater. Three garlic on a fine grater. Heat the oil in a frying pan. Add garlic and spices, stir and immediately remove from heat.

Pour this mixture into the beets, add vinegar, add salt and sugar. Mix thoroughly. Place in the refrigerator for a couple of hours. Ready!

Recipe 4. Festive salad with beets, pumpkin and persimmons

An excellent option for a Lenten dinner on New Year's Eve.

You will need:

• 2 baked beets;
• 100 g pumpkin;
• 2 tangerines;
• 1 sweet persimmon;
• a handful of peeled walnuts;
• 100 g lettuce leaves;
• a sprig of fresh dill.

Refueling:

• 3 tbsp. l. vegetable oil;
• 1 tbsp. l. honey;
• 2 tbsp. l. soy sauce;
• ground nutmeg, pepper and salt - to taste.

Bake the beets in foil in advance. Chop the pumpkin pulp finely and evenly. Season with nutmeg. Place the pumpkin in a frying pan without oil and, stirring, cook for about ten minutes.

Unleavened pumpkin can be candied. Cut the persimmon into cubes. Peel the tangerines and cut them. Peel the baked beets and cut into thin slices. Mix with chopped dill.

In a salad bowl, combine all the prepared ingredients and add clean and dry lettuce leaves. Mix carefully. Season the salad with butter whipped with spices. Before serving, sprinkle with chopped nuts.

Recipe 5. Beetroot caviar

You will need:

• 1 kg beets;
• 200 g carrots;
• 1 large onion;
• 4 tbsp. l. vegetable oil;
• garlic, ground pepper and salt - to taste.

Wash the beets and boil over low heat for half an hour. We clean the cooled beets and grate them on a coarse grater. Peel the carrots, wash them, grate them on a coarse grater.

Heat a frying pan, add vegetable oil and boil it a little. Dip carrots into it. Fry for a few minutes. Add beets. Simmer the vegetables over low heat for about 40 minutes.

Peel the garlic and chop it. Peel the onion and chop finely. In another frying pan, heat the oil and sauté the onion in it for a few minutes, stirring. Then combine the contents of both frying pans in a bowl, add salt and pepper. Mix thoroughly and serve our caviar cold.

Recipe 6. Vinaigrette “Vegetable bed”

You will need:

• 5 small potatoes;
• 2 small beets;
• 2 small pickles;
• 2 medium carrots;
• a can of canned green peas;
• can of canned corn;
• a bunch of green onions;
• other herbs and salt - to taste;
• vegetable oil and vinegar - for dressing.

Wash and peel beets and carrots. Place them in a saucepan with a thick bottom and bring to a boil, then turn the heat to low and cook under the lid. Cook the carrots for half an hour, and the beets for about an hour. Cool the prepared vegetables.

Now cook the jacket potatoes in a saucepan. This will take about 20 minutes after boiling. Let the finished potatoes cool. Peel the beets, potatoes and carrots and cut into cubes. We also cut the cucumbers into cubes. Wash, dry and finely chop the green onions. We will do the same with other greens.

We open our jars of canned corn and canned peas. Drain the liquid from them. We combine all the ingredients. Salt. Sprinkle with vinegar, if desired. Season our vinaigrette with vegetable oil. Mix and serve!

Recipe 7. Bulgarian beets

This is a recipe for pickled beets, which will be useful for salads or borscht.

You will need:

• 3 kg beets;
• 1 liter of water;
• 90 g salt;
• 100 g 9% vinegar.

We clean and wash the beets. Place it in a saucepan and fill it with cold water, put it on the fire and bring it to a boil. Continue cooking over low heat for about an hour. You can check the readiness of the beets with a fork.

Pour water into another pan, add vinegar and salt. Bring to a boil. Remove from the stove and cool. The beets also need to be cooled. After that, cut it into small strips.

Wash and dry glass jars. Place the beets tightly in containers. Fill the jars with cold filling to the brim, cover with lids and leave. A few days - and she will be completely ready. After this, it can be left in the refrigerator for storage.

Recipe 8. Beet and bean appetizer

You will need:

• can of canned beans;
• boiled beets 240 g;
• juice of 1 lemon;
• 1 tbsp. l. horseradish;
• 2 cloves of garlic;
• salt, spices and herbs - to taste;
• ¼ cup butter.

Using a blender, grind beets, beans, horseradish and garlic. Salt, pepper, add chopped herbs and squeeze the juice from the lemon. You should get a homogeneous puree-like mass. Add oil and continue grinding.

Cover the mixture and refrigerate for 4 hours, or longer. After this, serve with bread or lettuce.

Recipe 9. Beet carpaccio

You will need:

• 500 g beets;
• a bunch of green onions;
• 2 tsp. sweet mustard;
• 1 tsp. spicy mustard;
• 2 tbsp. l. wine vinegar;
• 3 tbsp. l. vegetable oil;
• salt and pepper - to taste.

Cook the beets in salted water until tender. We are waiting for it to cool down. Prepare the dressing: mix hot and sweet mustard. Salt and pepper. Add vinegar and oil. Mix everything thoroughly.

Chop the onion very finely and add it to the dressing. We clean the beets. Thinly slice it into circles. Place on a flat plate in one layer. We pour the dressing over it. Ready!

Recipe 10. Beet cutlets

You will need:

• 2 medium beets;
• 2 potatoes;
• 1 onion;
• 1 tbsp. l. flour;
• salt and spices - to taste;
• vegetable oil and breadcrumbs - for frying.

Cook the beets in salted water until tender. Grate the finished beets on a coarse grater. We will also first boil the potatoes and then grate them.

Grate the peeled onion on a fine grater. Sauté in a frying pan and after a couple of minutes remove from heat. Leave to cool.

Mix vegetables and onions in a deep bowl. Add flour. Salt and pepper. Mix thoroughly. Forming cutlets. Roll them in breadcrumbs and fry briefly on both sides. Place the finished cutlets on a paper towel to remove excess fat.

Recipe 11. “Red” buckwheat

You will need:

• 130 g buckwheat;
• 250 ml water;
• 1 beet;
• 1 onion;
• 1 clove of garlic;
• a little vegetable oil;
• a little lemon juice;
• salt and spices - to taste.

This recipe can be easily prepared using a slow cooker.

Place buckwheat in a dry frying pan and fry, stirring, for about five minutes. Then pour the cereal into a saucepan or multicooker container in which water has already boiled, pour in a little vegetable oil, and add salt.

We are waiting for our porridge to cook. Peel the onion and garlic. And we saute them: first we throw the onion into the frying pan, and a little later the garlic. Boil the beets in advance. We clean it and grate it on a fine grater. Sprinkle it with lemon juice and mix. Combine the porridge with sautéed vegetables and beets, mix thoroughly. Ready!

Recipe 12. Beet kvass

You will need:

• 1 large beet;
• boiling water;
• black rye bread - depending on how much drink you want to prepare.

Boil the beets, peel, cut into pieces or grate on a coarse grater. Pour boiling water over it and leave in a hot place for half an hour. Then we cool it, put bread in it, tied in a sterile cloth, and leave it warm for a day. After this, take out the bread.

Recipe 13. Beetroot soup

You will need:

• 3 pcs. beets;
• 2 large potatoes;
• 1 onion;
• 2 bay leaves;
• 1 tbsp. l. vegetable oil;
• a pinch of sugar;
• half a teaspoon of vinegar;
• salt and spices - to taste.

Peel the beets, cut them into large pieces and cook in a saucepan until they become soft. Peel the potatoes, chop them finely and boil them separately, adding a bay leaf. Sauté the onion.

Remove the finished beets from the water and let cool. Grate it on a coarse grater and return it to the same water. Add vinegar and stir. Remove the bay leaf from the broth in which the potatoes were boiled, and transfer the potatoes to the beets. Add onion and sugar there.

Mix thoroughly, bring to a boil and cook for a few more minutes. Turn off the gas and let it sit for a while under the lid. Serve, sprinkling each serving with herbs.

Recipe 14. Beet salad with cucumbers

You will need:

• 1 large beet;
• 2 fresh small cucumbers or half a large one;
• dill greens - to taste.

Wash the beets, peel them and grate them on a coarse grater. We also grate the cucumber. Add dill and mix.

Recipe 15. Beet salad with honey and cranberries

You will need:

• 1 large beet;
• half a glass of cranberries;
• 1 tbsp. l. honey with a slide;
• vegetable oil - for dressing.

We clean the washed beets and finely grate them. Wash and mash the cranberries, mix with beets and season with honey, add sour cream or vegetable oil.

Recipe 16. Baked champignons stuffed with beets

You will need:

• 8 large champignons;
• 1 onion;
• 1 large boiled or baked beet;
• 2 cloves of garlic;
• greens, salt and pepper - to taste;
• vegetable oil - for frying.

Wash and dry fresh champignons. Carefully remove the stem from each mushroom. Chop the beets using a knife or grater, and do the same with mushroom stems and onions. Mix it all and add salt and pepper. Pass the garlic through a press, add a spoonful of oil and mix thoroughly.

Place the champignon caps on a baking sheet, fill each one with the filling and add garlic sauce on top. Place the baking sheet in an oven preheated to 200 degrees. As soon as the filling is browned, lower the temperature and bake for about 15 minutes. The dish is served both hot and cold.

Prepared by Olga Alexandrova

Fasting gives our body an excellent opportunity to take a break from mayonnaise and other dressings based on it and fill up on living vitamins, which are so needed in the spring.

The best dressing for lean salads is a mixture of vegetable oil, acid, salt and spices. It is better to take olive oil for vegetable oil, use citric acid, pomegranate juice, fruit or balsamic vinegar as the sour component, and for spiciness you can add freshly ground black pepper, paprika or crushed hot pepper.

Lenten salads are prepared from fresh, boiled, baked or canned vegetables. Vegetables can also be steamed - they, just like baked ones, preserve vitamins, taste and color much better.

Ingredients:
½ medium head of cabbage
3 green apples,
200 g walnut kernels,
2 lemons,
vegetable oil, pepper, salt.

Preparation:
Finely chop the cabbage, cut the peeled apples into cubes and sprinkle with lemon juice, crumble the nuts. Mix the products and season with a mixture of vegetable oil, lemon juice, salt and pepper.

Bright salad

Ingredients:
1 large carrot,
1 tomato
1 sweet pepper,
1 can of canned corn,
½ lemon (juice)
2 tbsp. vegetable oil,
herbs, salt, spices - to taste.

Preparation:
Grate the carrots on a coarse grater or a Korean salad grater, cut the tomatoes into slices, and cut the pepper into half rings. Mix, add chopped herbs, corn, lemon juice, salt and oil.

Ingredients:
4 carrots,
1 stack of dates,
1 leek stalk,
1 lemon,
1 tbsp. honey,
salt, a pinch of ground ginger.

Preparation:
Grate the carrots on a coarse grater, cut the leeks into rings, cut the dates in half and remove the seeds. Remove the zest from the lemon using a grater, squeeze out the juice, mix with honey, ginger and salt. Dress the salad and let stand in the refrigerator for 1 hour.

Ingredients:
200 g cabbage,
100 g canned mushrooms,
1 onion,
3 tbsp. vegetable oil,
3 tsp Sahara,

Preparation:
Chop the cabbage, cut the onion into half rings and pour boiling water over it. Dry the mushrooms, fry for 5 minutes in vegetable oil and cool. Combine the ingredients, salt, pepper, season with vegetable oil and sugar.

Potato salad with sauerkraut

Ingredients:
4 potatoes,
100 g sauerkraut,
2 pickled cucumbers,
1 onion,
1 bunch of green onions,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes in their skins, cool, peel and cut into cubes. Also cut the pickled cucumbers and onions into cubes. Mix with sauerkraut, salt, pepper and sprinkle with green onions.

Ingredients:
500 g salted or pickled mushrooms,
1 onion,
2 tomatoes
100 g canned peas,
2 tbsp. vegetable oil,
4 tbsp. 9% vinegar,
salt pepper.

Preparation:
Chop vegetables and mushrooms, mix with green peas, salt and pepper to taste. Decorate with greens.

Ingredients:
3-4 beets,
1 onion,
1 carrot,
100 g vegetable oil,
½ cup tomato paste,
salt pepper.

Preparation:
Chop the onion and carrots and sauté in vegetable oil until golden brown. Add finely grated fresh beets and simmer until tender. 5 minutes before the end of cooking, add salt, pepper and tomato paste, slightly diluted with water. Cool and serve, garnished with herbs.

Ingredients:
1 medium boiled beetroot,
1 stack boiled beans,
1 pickled cucumber,
½ bunch of green onions,
vegetable oil.

Preparation:
Cut the beets and cucumber into cubes, mix with beans and onions and season with vegetable oil.

Ingredients:
400 g peas and beans (or lentils),
4-5 pickles,
2 onions,
parsley, vegetable oil.

Preparation:
Soak the legumes and boil them separately. Cool, mix with chopped cucumbers and onions, add salt if necessary and season with oil. Decorate with greens.

Ingredients:
500 g pickled or salted mushrooms,
2 boiled carrots,
2 boiled beets,
2 pickled cucumbers,
2 boiled potatoes,
100 g green peas,
1-2 onions,
100-150 g vegetable oil,
100-150 g 3% vinegar,
2 tsp Sahara,
salt, ground black pepper, herbs.

Preparation:
Mix oil, vinegar, sugar, salt and pepper and season with diced beets. Let stand for 10 minutes. Meanwhile, chop the remaining vegetables and combine with the beets. Place in a mound and garnish with mushrooms and herbs.

Ingredients:
1 boiled beet,
1 boiled carrot,
2 pickled cucumbers,
3 boiled potatoes,
200 g beans in their own juice,
200 g salted mushrooms,
1 tbsp. lemon juice,
salt, mustard, vegetable oil.

Preparation:
Chop all the ingredients and season with vegetable oil mixed with lemon juice, salt, mustard and pepper to taste.

Ingredients:
200 g seaweed,
100 g sauerkraut,
1 boiled beet,
1 pickled cucumber,
2 boiled potatoes,
1 onion,
150 g canned peas,
3 tbsp. vegetable oil, salt, pepper.

Preparation:
Chop the vegetables, mix with peas, sauerkraut, stir, add seaweed and season with vegetable oil mixed with salt and pepper.

Ingredients:
1 can of canned seaweed,
1 onion,
1 boiled carrot,
1 tbsp. vegetable oil,
salt.

Preparation:
Grate the carrots on a coarse grater, chop the onion, mix with the rest of the ingredients and season with vegetable oil.

Boiled white cabbage salad

Ingredients:
1 head of cabbage,
3 tbsp. 6% vinegar,
4 tbsp. vegetable oil,
salt, ground black pepper.

Preparation:
Cut the cabbage into 8 pieces and boil in boiling salted water. Place on a sieve, cool and place in a salad bowl. Pour in vinegar and vegetable oil, sprinkle with pepper and let sit overnight in the refrigerator.

Ingredients:
3 carrots,
4 apples,
1 lemon,
100-120 g horseradish root,
4 tsp Sahara.

Preparation:
Grate the horseradish root and fresh carrots on a fine grater, and remove the zest from the lemon using the same grater. Cut the apples into cubes. Mix the products, season with lemon juice, add sugar and salt to taste.

Beetroot salad with pearl barley

Ingredients:
1 boiled beet,
1 onion,
½ cup pearl barley,
2 tbsp. vegetable oil,
1 clove of garlic,
salt, 3% vinegar - to taste.

Preparation:
Pass the garlic through a press and mix with vegetable oil. Scald the pearl barley with boiling water, then drain the water, pour cold salted water over the cereal and cook the crumbly porridge. Cool. Cut the onion into thin half rings and pour in vinegar. Grate the beets on a coarse grater and add salt. Place in a salad bowl in layers: beets, pearl barley, pour garlic oil, place a layer of onions. Decorate with greens.

Ingredients:
2 tomatoes
100 g champignons,
1 onion,
2 tbsp. apple cider vinegar,
3 tbsp. vegetable oil,
½ tsp. salt,
½ tsp. Sahara,
ground black pepper.

Preparation:
Chop the onion very finely. Mix salt, sugar and pepper in vinegar and marinate the onions in it. Scald the tomatoes with boiling water, plunge into ice water and remove the skin. Cut in half, remove seeds and cut into cubes. Rinse medium-sized young champignons and cut into thin slices. Mix tomatoes and mushrooms, add onions along with the marinade and season with vegetable oil. Let it brew for 2-3 hours in the refrigerator.

Ingredients:
250 g cabbage,
250 g carrots,
100 g prunes,
½ cup walnuts,
5 tbsp. vegetable oil,
2-3 tsp. lemon juice,
3 tsp Sahara.

Preparation:
Grate the carrots on a medium grater or a Korean salad grater, finely chop the cabbage, scald the pitted prunes and cut into cubes. Sprinkle with sugar and a mixture of vegetable oil and lemon juice. Stir, sprinkle with chopped walnuts.

Ingredients:
2 boiled beets,
200 g canned pineapples,
1 stack walnuts,
1 tbsp. Sahara,
1-2 tbsp. vegetable oil,
lemon juice - to taste.

Preparation:
Grate the beets on a coarse grater, cut the pineapples into cubes, and coarsely chop the nuts. Stir and season with vegetable oil, sugar and lemon juice.

Sweet pickled cabbage

Ingredients:
2 kg cabbage,
3 carrots,
3 cloves of garlic.
Fill:
1 liter of water,
1 stack Sahara,
8 tsp 70% vinegar,
2 tbsp. salt,
1 stack vegetable oil,
1 bay leaf,
4-5 black peppercorns.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, cut the garlic into slices with a knife. Stir and add brine. To fill, boil water, add spices and cool, then add vegetable oil and vinegar. Apply pressure and leave to infuse in the cold for at least 6 hours.

Potato salad with onions

Ingredients:
800 g potatoes,
100 g onions,
1 tomato
1 cucumber
50 g green onions,
4 tbsp. vegetable oil,
lemon juice, salt, pepper, mustard - to taste.

Preparation:
Boil the potatoes in their jackets, cool, peel and cut into thin slices. Add thinly sliced ​​onion and stir. Season with salt and vegetable oil and lemon juice. Garnish with green onions, tomato and cucumber slices.

Ingredients:
1 carrot,
1 onion,
2 pickled cucumbers,
2 sweet peppers,
3 potatoes,
100 g canned beans in their own juice,
1 clove of garlic,
3 tbsp. vegetable oil,
2 tsp mustard,
salt, ground black pepper - to taste.

Preparation:
Chop the onion, carrots and bell peppers and fry in vegetable oil until soft. Cool. Boil the potatoes in their skins, cool, peel and cut into cubes. Also cut the cucumbers into cubes. Mix all the ingredients, add finely chopped garlic and season with vegetable oil mixed with mustard and salt.

Ingredients:
2 potatoes,
2 carrots,
⅓ stack. rice,
1 small head of cauliflower,
1 onion,
vegetable oil, salt, ground black pepper, herbs - to taste.

Preparation:
Boil the potatoes in their jackets, peel and cut into slices. Fry in vegetable oil. Cook the fluffy rice and cool it. Cut the boiled carrots into slices. Divide the cabbage into inflorescences and steam. Cut the onion into thin half rings. Combine all ingredients and season with vegetable oil. Salt, pepper and garnish with herbs.

Bon appetit!

Larisa Shuftaykina

Healthy, very tasty, vitamin-packed beet salad with nuts - a holiday table classic! Add sour cream, cheese, herbs, raisins to the salad!

Healthy, tasty and full of vitamins, beet salad with nuts and garlic will please everyone. A soft beet salad filled with vitamins is good at any time - both winter and summer. The beets for preparing the salad, of course, are taken not as fodder beets, but as table beets, with a pronounced color.

• table beets - 5-6 small pieces,
• a handful of walnuts, 150 grams,
• a couple of cloves of garlic,
• a tablespoon of mayonnaise.

Wash the vegetables. Boil the beets, after washing them, in lightly salted water until tender. The cooking time depends on the size of the root vegetables - small ones cook faster (about forty minutes), larger ones take longer. Fill the finished beets with cold water for ten minutes so that they cool faster and are easier to clean. Grate the peeled vegetables on a coarse grater or cut into thin strips.

Chop the garlic finely or you can squeeze it through a garlic press. Mix with beets.

Chop the nuts with a knife or grind in a blender. Don't forget to leave a few pieces of kernels to decorate the dish.

Add chopped nuts to beets and garlic, add mayonnaise, mix.

Place beet salad with nuts and garlic in a salad bowl, garnish with halves or quarters of whole nuts. We serve this appetizer with absolutely any dish - fish, meat, poultry, vegetables. It will be appropriate in all cases. Bon appetit!

Recipe 2: Beet salad with nuts and wheat germ

Beet salad with walnuts, garlic and wheat sprouts is delicious and as healthy as possible. Follow carefully the step-by-step photos taken of each stage of preparation and follow everything according to the recipe. Beetroot salad can be made simply in one or two minutes, you will see for yourself. The only condition for quickly preparing the dish is pre-cooked beets.

• boiled beets - 1 pc.;
• chopped walnuts - 2 tablespoons. spoons;
• sprouted wheat grains - 2 tables. spoons;
• garlic - 2 cloves;
• mayonnaise - 3 tablespoons;
• sour cream - 3 table. spoons;
• green onions - 2-3 feathers;
• salt.

We start cooking by chopping medium-sized boiled beets. The photo shows how it should be rubbed.

For a delicious recipe we need walnuts, which we chop.

Season the beet salad with crushed garlic, sour cream and mayonnaise, taken equally. For fast days we use only Lenten dressing. Alternatively, take lean mayonnaise.

Add sprouted wheat, green onions and add salt if necessary.

Voila, beet salad with nuts, garlic and sprouted wheat grains is ready! The dish is universal and can be prepared for any occasion.

Recipe 3, simple: beet salad with nuts and prunes

A homemade beet salad recipe is attractive because it has a mild, piquant taste, and also because it is very healthy. Walnuts are good for brain function, prunes and beets have a beneficial effect on intestinal function. In addition, this salad is quite dietary and budget-friendly. Let's look at a simple preparation with a photo of beetroot salad with prunes and walnuts for a delicious lunch.

• Boiled beets (sweet) 200 g
• Peeled walnuts 30 g
• Prunes 50 g
• Garlic 2 cloves
• Mayonnaise 2 tbsp. l.

Peel the boiled beets and grate them on a coarse grater.

Cut the pitted prunes into small pieces.

Chop walnuts using any available method.

Chop the garlic cloves.

In a separate bowl, combine beets, prunes, walnuts and garlic. Add mayonnaise. Taste the beet salad and add salt and pepper if desired. Stir.

Place the salad in a salad bowl. Garnish with walnuts and herbs.

Recipe 4: Beet salad with prunes and walnuts

The simpler, the tastier. Gourmets who adhere to this principle will definitely enjoy a light salad made from incredibly healthy beets, aromatic prunes and walnuts.

The best dressing for such a salad, of course, would be sour cream, but if you can’t imagine your life without mayonnaise, you can use that too - the benefits of the dish will not be reduced much.

• 1 small beet
• 3-4 pcs. prunes
• 2-3 shelled walnuts
• 1-2 tablespoons low-fat sour cream

Prepare boiled beets, nuts, prunes and a little sour cream for the salad.

Lovers of fresh vegetables can use thermally untreated beets to prepare a salad, but those who do not understand this taste or even find it unpleasant should first bake the healthy vegetable in the oven or boil it until tender in a large amount of water.

Allow the finished beets to cool completely and then chop them using a grater.

Pour boiling water over the prunes and, after drying slightly, cut into small cubes.

Grind the walnut kernels using a blender.

Add both components to the salad and mix everything thoroughly.

Season the finished salad with beets, walnuts and prunes with low-fat sour cream and start eating right away - you won’t find a simpler, healthier and tastier dish.

Recipe 5: raw beet salad with nuts and raisins (with photo)

Beetroot salad is perfect for lunch or dinner, and spicy lovers can add a couple of pressed garlic cloves for flavor!

• beets - 1 piece
• raisins - 1 tbsp.
• walnuts - 1 tbsp.
• mayonnaise - 1 tbsp.
• salt - to taste

The salad is prepared quickly, since the beets do not need to be boiled - they are grated fresh.

To do this, peel the vegetable and rinse it in water. Grate on a coarse grater.

Add steamed raisins to the container with grated beets.

Then lightly chop the walnuts, but so that they do not turn into dust, and add to the rest of the products.

Salt the salad and season with mayonnaise. If you are on a diet, choose a low-fat mayonnaise, for example, light!

Mix everything well, put the salad in bowls or bowls and serve, garnished with sprigs of herbs. Enjoy!

Recipe 6: delicious salad with beet cheese and nuts (step by step)

A simple, quite filling and healthy beet salad with cheese, garlic and walnuts. This salad can easily replace dinner for almost all family members, since it contains almost everything the body needs.

• 5-6 pcs medium-sized beets
• 300 g hard cheese
• 4-5 pieces of garlic cloves
• 50 grams of peeled walnuts
• 200-250 g mayonnaise
• Salt to taste

Place the beets in a deep bowl, cover with water and leave for a few minutes so that the stuck soil gets wet. This will make it easier to wash. Wash the beets thoroughly and remove the soil. In addition, we cut off the tail and leaves if there are any. Place the beets in a saucepan, fill it with water and put it on the fire to cook. Let's wait until it boils and let the beets cook for about forty minutes.

After our beets have boiled, drain the water and leave it to cool right in the pan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's deal with the walnuts. If it is in a shell, then peel it and then chop it a little. The cheese must be from hard varieties. It must be grated on a coarse grater.

So, the beets have cooled down. Peel it from the skin and grate it on a coarse grater. That's all. Now in a deep bowl or salad bowl, combine all the ingredients, beets, cheese, garlic and walnuts. Add a little salt, season with mayonnaise and mix thoroughly. Place the prepared beet salad with cheese, garlic and walnuts in smaller salad bowls or small individual vases, decorate with herbs and serve.

Recipe 7: Beet salad with walnuts (step-by-step photos)

• 200 g nuts
• 3 beets
• 3 tbsp. mayonnaise

Boil the beets, peel and grate on a coarse grater.

Then chop the nuts and add to the beets.

Add mayonnaise to the salad and sprinkle with salt to taste.

Mix everything and serve, the beet salad with nuts is ready.

Recipe 8: layered salad with beets, nuts, prunes

The layered salad, the recipe with a photo of which is in front of you, is suitable for those who adhere to the principles of a healthy diet. It is based on healthy products - beets, walnuts, prunes. This salad is first of all a source of vitamins and minerals, and only then a snack. Prepare this beetroot salad for your family and you will see that healthy things can also be very tasty.

It is best to use sour cream rather than mayonnaise as a dressing for the dish. It is she who helps to absorb all the useful things from the products used in this recipe.

If you prepare all the ingredients in advance, it will take no more than half an hour to prepare a salad with beets, prunes and walnuts.

• beets - 1 pc.;
• sweet and sour apples - 2 pcs.;
• prunes - 100 gr.;
• walnut - 100 gr.;
• sour cream - 200g.

In order to prepare a beet salad with prunes and walnuts, you need to rinse the seedless dried fruit with cold water and pour over boiling water. It happens that prunes are a little hard, in which case you can leave them in hot water for 10 - 15 minutes. Dry it slightly, you can use a paper towel or leave it to dry for a few minutes.

Wash the walnuts and dry them by pouring them into a frying pan and drying them over low heat for about 10 minutes.

Boil the beets and cool. Beets take a long time to cook, about 2-3 hours, so it is better to cook them in advance and store them in the refrigerator.

Peel apples and boiled beets.

Grate the beets on a coarse grater.

For our beet salad, grate the apples coarsely. To prevent them from darkening, you can sprinkle them with lemon juice.

Grind the nuts in a blender until coarse crumbs.

Cut each prune berry into 5-6 pieces.

Place the first layer of beets.

Sprinkle evenly with sour cream.

Place a layer of chopped apples on the beets.

And put the beets again as the last layer.

If desired, in a salad with beets and nuts, you can duplicate all the layers. Pour sour cream generously over the salad.

Exquisite, sweet beetroot-walnut puff salad with prunes is ready. It can be prepared on an ordinary day or for a holiday table. You can make the simplest dinner special by offering your family this simple salad - a storehouse of nutrients and minerals.

Lenten salad with beets is not only the easiest salad to prepare, but also a very tasty dish. No matter how strange it may sound, what I’m saying, but lean recipes contain practically no fat. Is that in some recipes, vegetable or olive oil is used.

This means that those who stick to a diet and are constantly losing weight can, without fear for their figure, eat not only lean salads, but also other recipes from the lean menu.

Be sure to check out these recipes:

There is a very wide variety of lean and dietary salads with beets. Oh, today we will cook beets with apples, walnuts, and a special, very tasty dressing. You definitely haven’t tried this one yet!

Well, are you ready? Then let's see what products we need to prepare our “signature” salad with beets.

Lenten salad with beets recipe

Products used:

• beets (medium) - 1 pc.,
• apple (medium) - 1 pc.,
• arugula salad - a bunch,
• walnuts - 50 gr.

For refueling:

• honey - 1 tsp,
• mustard - 1 tsp,
• olive oil - 2 tbsp. l.,
• balsamic vinegar - 1 tsp,
• ground black pepper - to taste,
• salt - to taste.

How to prepare lean salad with beets:

The longest process in preparing beet salad is boiling the beets. Therefore, the first thing we do is wash the beets and boil them until tender. Then cool and clean.

Take a suitable salad plate. Wash the arugula salad, dry it, put it on a plate. Already clean, dried, a variety of salads are sold in ready-made packages. I usually buy them in the winter-spring period, they are very convenient. And in the summer, I grow my own greens and salads of different tastes.

Wash the apple, dry it, cut it in half, remove the core, cut into thin half rings. Place on a bed of arugula lettuce leaves.

Cut the peeled beets in half and also cut into thin half rings.

Place on apples. If you wish, you can make all the cuts into strips for this salad. The salad won't look any worse.

Let's make the gas station. In a separate plate, mix olive oil, honey, balsamic vinegar, mustard, salt and ground black pepper (to taste). For this dressing, I take mustard not in powder, but in grains. To do this, in a mortar, I lightly press the grains so that they open up and quickly begin to give off their taste to our dressing.

This wonderful dressing needs to be allowed to sit for some time, 15-20 minutes. So that all the tastes “get married” to each other and form a bouquet of aromas into one whole. Then you will feel all the taste and aroma of this, at first glance, very unpretentious, simple beet salad.

Pour the infused dressing over the prepared salad and mix thoroughly.

And the final touch to our delicious, lean, dietary salad with beets, all that remains is to add walnuts.

The lean salad with beets is ready. Simple, fast, and delicious in spring. Can be served. Try it! Bon appetit!