Sounds a bit too simple. But believe me, beets, this puffy “beauty”, are suitable not only for vinaigrette. It can be used to make many delicious salads. For example, beetroot salad with pickles and eggs, which is good on weekdays, and not bad on the festive table. And what a delicious, real beet "fireworks" it is! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you stocked up for the winter?!

Recipe Information

Cooking method: cooking, cutting.

Cooking time: 2 h 30 min.

Total cooking time: 15 minutes.

Servings: 3 .

Ingredients:

• medium-sized beets - 2 pieces (about 300 grams)
• pickled cucumbers - 2 pieces (about 120 grams)
• onion - 1 piece (about 50 grams)
• chicken egg - 3 pieces

for refueling:

• sour cream 15-20% - 2 tablespoons
• mayonnaise - 1 teaspoon
• mustard - ¼ teaspoon
• salt - to taste
• ground black pepper - to taste

For decoration:

• green onions - a few feathers.

Cooking

1. Wash beets well, dry with paper towels, wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
2. Remove the baked beets from the oven and cool.
3. When the baked beetroot has cooled, peel it and cut into small cubes.
4. Cut pickled cucumbers into small cubes of the same size as beets.
5. Boil eggs for 10 minutes, cool, peel and cut in the same way as baked beets and pickles.
6. Peel the onion, rinse with cold water, pat dry and chop finely.
7. Prepare salad dressing. In a small bowl, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
8. Put chopped vegetables into a salad bowl: baked beets, onions and pickles and eggs, add the prepared dressing, mix well.
9. Salad can be served simply in a salad bowl, or it can be served in portions using a serving ring.
10. Wash the green onions, pat dry and finely chop. Decorate the salad with chopped green onions.

Note to the owner:

• for salads, it is better to use beets of medium or small size;
• the roasting time of the beets depends on the size;
• beets can be simply boiled, but it is believed that baked beets are tastier and better retain color;
• pickled cucumbers can be replaced with pickled ones;
• if you want the salad to be spicier, add more mustard.

Healthy, low-calorie, tasty, nutritious - beetroot salad with eggs and cucumbers. Step by step recipe with photos. Video recipe.
Recipe content:

Beets are a frequent guest on our table. It is included in the first and second courses, appetizers and salads. The vegetable will come with a special taste and bring great benefits. And, despite the fact that a lot of salads have been invented with beets, from everyday to festive ones, today I propose to cook a simple beetroot salad with eggs and cucumbers. Due to the presence of eggs in the recipe, the salad is not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very advantageous. The dish turns out appetizing and non-standard. It will pleasantly surprise all eaters with its taste.

And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are not only suitable for vinaigrette. Such a salad can be served not only for a weekday dinner, it is also not a shame to serve it to the festive table. The recipe itself is extremely simple, but the result is excellent! Still it is impossible not to say that the salad is low-calorie. If you are overweight, then feel free to use this salad, as it is dressed with natural fat-free yogurt. But if you wish, you can take mayonnaise if the extra calories do not scare you.

• Calorie content per 100 g - 96 kcal.
• Servings - 1
• Cooking time - 10 minutes for cutting, plus time for boiling beets and eggs

Ingredients:

• Beets - 1 pc.
• Eggs - 1 pc.
• Pickled cucumbers - 1 pc.
• Fermented natural low-fat yogurt - for dressing
• Salt - a pinch

Step-by-step preparation of beetroot salad with eggs and cucumbers, recipe with photo:

1. Wash the beets, put them in a cooking pot and boil until tender. Its cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A young vegetable of a small size will cook quickly, an old fruit and a large one will take longer. After the vegetable, cool, peel and cut into cubes or straws.

2. Hard boil eggs, cool in ice water, peel and cut into cubes. Boil them hard boiled for 8 minutes after boiling. Long cooking will give the yolk a blue tint.

3. Blot the pickled cucumbers with a paper towel and cut into cubes, like all previous products. Try to observe uniform cutting of all products.

4. Dress the salad with yogurt. If desired, you can season it with mayonnaise or olive oil.

5. Mix the salad and you can start the meal. You can serve it with any side dishes, meat steak, fried fish, etc.

Beetroot is a very tasty healthy product used for cooking various dishes. This vegetable is equally good in boiled, raw, and pickled form. Therefore, it is recognized as the best basis for creating cold snacks. In today's article, you will find an interesting selection of the best beetroot and pickle salad recipes.

For the preparation of such snacks, it is best to buy small root crops of table varieties. It is important that they are approximately the same size. On the copies you have chosen, no mechanical damage or mold should be visible.

Beets go well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn or beans. Often, dried fruits, nuts, meat, fish, hard or processed cheese are added to such snacks.

As for sauces, mayonnaise, vegetable oil and various mixtures based on mustard or table vinegar are considered the best dressings for salads made from beets and pickles.

Basic option

Although this recipe involves the use of a minimum food set, the salad made according to it has a very pleasant taste. To prepare such a dish you will need:

• 4 not too large beets.
• 2 medium pickles.
• A pair of green onions.
• Salt and refined vegetable oil.

Preparing this salad of beets and pickles is very easy and simple. The main part of the time is occupied by the heat treatment of the main ingredient. The washed root crop is poured with water and boiled until tender. As soon as it becomes soft, it is taken out of the pan, cooled, cleaned and rubbed on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. A fully prepared snack is salted and poured with refined vegetable oil.

Variant with potatoes

This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it contains a not so rich assortment of vegetables. To create such a snack you will need:

• 250 grams of beets.
• 2 medium pickles.
• 250 grams of potatoes.
• A bunch of feather green onions, salt and mayonnaise.

Washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickles and chopped onions. The resulting appetizer is poured over with mayonnaise and mixed. If necessary, it can be slightly salted.

Chicken variant

This hearty and tasty beetroot salad will surely interest those who cannot imagine a full meal without something meaty. To prepare it you will need:

• Large chicken fillet.
• Big beet.
• 2 medium pickles.
• 2 boiled eggs.
• Small bulb.
• Medium carrot.
• 3 potatoes.
• 100 grams of root celery.
• 2 tablespoons 9% vinegar.
• Salt, herbs and mayonnaise.

All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces of boiled chicken, chopped cucumbers and chopped eggs are also laid there. All this is mixed with onions, previously marinated in vinegar. A ready-made salad of boiled beets and pickles is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on the festive table, then it can be arranged a little differently. To do this, lay out all the ingredients in layers on a flat plate, spreading them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.

Canned Bean Option

This simple yet delicious beetroot salad can replace a full meal for those on a vegan diet. To prepare it you will need:

• A can of canned beans.
• Half a kilo of beets.
• 4 medium pickles.
• 2 potatoes.
• Small bulb.
• Olive oil.

Washed root crops are boiled in their uniforms, cooled, peeled and cut into identical cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and supplemented with onion half rings. If desired, a ready-made salad of beans, beets and pickles is sprinkled with chopped dill or chopped parsley.

Variant with garlic and cheese

This interesting dish has a pleasant aroma and delicate taste. It will certainly appeal to those who love moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means that they are not ashamed to treat their friends. To make a similar beet and pickle salad, you will need:

• 200 grams of cheese (processed or hard).
• Half a kilo of beets.
• 250 grams of pickles.
• 2 cloves of garlic.
• 200 grams of canned peas.
• Salt, mayonnaise, herbs and chives.

Thoroughly washed beets are poured with water, boiled until soft. So that during the heat treatment the root crop does not lose its bright color, it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers and canned peas are added to it, from which the entire marinade was previously drained. All this is combined with chopped feather onions and finely chopped cheese. A ready-made salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.

Variant with boiled beans

This hearty, nutritious snack is very tender and juicy. To prepare it you will need:

• Not too big beets.
• 4 drops Worcestershire sauce
• A teaspoon of grainy mustard.
• 2 medium pickles.
• ½ teaspoon natural honey.
• A glass of beans.
• Medium bulb.
• 2 large spoons of olive oil.
• Salt and dill.

Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil. Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but this is usually not required.

Salad with beets and cheese is considered one of the fastest to prepare. It does not require special culinary knowledge and skills.

Such ease of preparation does not mean a banal taste. Everyone is used to seeing beets in an ensemble with other vegetables, garlic or fish. But the cheese gives the salad tenderness, satiety and gives it a festive touch.

Such a dish should be included in the diet of those who have problems with the intestines. Beetroot helps to normalize the stool, and is also replete with vitamins. Pro-vitamin A, fiber, phosphorus, potassium - and this is not the whole list of useful components that beets include.

High-quality hard cheeses also contain vitamins A, E, C, as well as trace elements - zinc, iodine, selenium, iron, copper, and calcium.

If you add a few new ingredients to the salad, then it will sparkle with completely different colors. This is a good basis for culinary experiments.

How to cook a salad with beets and cheese - 15 varieties

The simplest cooking option, which is taken as the basis for more complex recipes. "Nothing extra" - this is the principle of this dish. The combination of beets, cheese and garlic is perhaps the most ideal in the culinary world.

Ingredients:

• Boiled beets - 2 pcs
• Hard cheese - 100 g
• Garlic - 1 - 2 cloves
• mayonnaise and salt to taste

Cooking:

Salad preparation begins with the fact that you need to grate cheese and beets on a coarse grater. Squeeze the garlic with a press (you can just finely chop). Salt to taste. Fill with mayonnaise.

The amount of garlic must be adjusted not only depending on the taste, but also based on the taste of the beets. If it is sugar, then you need to put more garlic. Otherwise, the salad will not be expressive.

This salad is perfect for the holiday table. Although its components are not very expensive, it turns out a tasty and interesting dish.

Ingredients:

• Beets - 2 pcs
• Hard cheese - 150 g
• Corn - 1 can
• Eggs - 3 pcs
• Mayonnaise
• Salt to taste

Cooking:

All ingredients are rubbed on a grater. Corn is added to them and the salad is mixed. The dish must be salted and seasoned with mayonnaise.

The egg fits perfectly into the beetroot and cheese company and emphasizes the delicate taste of the salad.

Ingredients:

• Boiled beets - 500 - 600 g
• Eggs - 4 - 5 pcs
• Hard cheese - 150 - 200 g
• Garlic - 2 - 3 cloves
• Mayonnaise or sour cream to taste
• Salt to taste

Cooking:

You need to take a grater and grate all the ingredients except garlic on its large section. Grind it in a press, and if it is not, then you can use a fine grater.

Fill with mayonnaise. You can also prepare a sauce of sour cream and mayonnaise (take 50 to 50). First you need to remember to salt the dish.

Instead of hard cheese, you can take processed. So that it rubs well on a grater, it must be moistened with water.

The recipe is based on the use of two types of cheese - hard and feta cheese. The saltier the cheese, the better. The salad is not salty. Enough taste qualities of cucumbers and cheese.

Ingredients:

• Boiled beets - 2 pcs
• Hard cheese - 100 g
• Brynza heavily salted - 100 g
• Pickled cucumber - 3 pcs
• Olive oil
• Greens as desired

Cooking:

Cut the beets into medium cubes. Cheese and cheese also chop. Cucumber cut into strips or cubes as desired. Drain liquid from it.

Mix everything and pour olive oil.

Puff salad with beets, carrots and cheese "Trio"

This is a variant of layered vegetable salad that is enhanced with cheese. It turns out a very tasty and satisfying dish for a festive and everyday table.

Ingredients:

• Beets - 4 pcs
• Carrot - 4 pcs
• Hard cheese - 250 g
• Walnuts - a handful
• Raisins - a handful
• Garlic - 4 cloves
• Mayonnaise

Cooking:

First you need to prepare the layers that will make up the salad. The first layer of beets is prepared as follows: you need to grate the beets on a fine grater, squeeze the juice. Chop the walnuts and stir into the mixture. Fill with mayonnaise.

The second layer is carrot. Grate the carrots, add raisins to it. Add Mayo.

The third layer of eggs. They are rubbed in the same way and chopped garlic is added. Mix the mass with mayonnaise.

The salad is formed in this order: beet layer - carrot layer - egg layer.

Boiled beets in this salad can be replaced with raw ones, and boil all other ingredients.

A very original salad serving - beetroot filling is framed by pita bread. With this dish you can surprise your guests.

Ingredients:

• Beets - 1 pc.
• Carrot - 1 piece
• Hard cheese - 150 g
• Garlic - 2 cloves
• Mayonnaise
• Greenery

Cooking:

The cooking process is uncomplicated. You need to boil the vegetables and grate them. Add grated cheese and crushed garlic. Fill with mayonnaise.

Place the filling on a sheet of pita bread and roll up the roll. You can also sprinkle cheese on top and reheat in the microwave.

Such a dish can be classified as specific. This is because goat cheese has a peculiar taste, which is further emphasized by baked beets. But such a salad is very useful.

Ingredients:

• Beets - 2 pcs
• Arugula - 50 g
• Soft goat cheese - 60 g
• Pine nuts - 3 tbsp
• Olive oil to taste
• Balsamic vinegar to taste

Cooking:

First you need to bake beets. To do this, it is washed and dried. No need to clean. Wrap each vegetable in foil and pierce with a toothpick. Place it on a baking sheet and send the oven, preheated to 200 degrees. Beets will bake for about 40 - 50 minutes.

After it is ready, cool and cut into pieces.

Nuts need to be roasted in a dry frying pan. Cut cheese and arugula. Combine all ingredients and drizzle with olive oil and vinegar.

If the cheese is not too salty, then the salad can be salted.

A very unusual salad. It is rare to find a combination of tomato and beets, but it turns out to be a delicious spring dish.

Ingredients:

• Beets - 1 - 2 pieces
• Hard cheese or feta cheese - 150 g
• Tomato - 1 - 2 pcs
• Pomegranate - 1/2 cup
• Olive oil
• Greenery

Cooking:

Cut the boiled beets into slices, cheese and tomato into cubes. Mix the ingredients, salt and season with oil. Add pomegranate and herbs on top.

The recipe is also not complicated and long cooking. Green peas add originality.

Ingredients:

• Boiled beets - 2 pcs
• Hard cheese - 100 g
• Eggs - 3 pcs
• Garlic - 3 cloves
• Canned peas - 4 tbsp
• Greenery
• Mayonnaise

Cooking:

Grate beets, eggs and cheese on a coarse grater. Finely chop the garlic. Combine all ingredients, including peas and greens. Salt and season with mayonnaise.

This is a more advanced "Herring under a fur coat." Only without potatoes and served mixed.

Ingredients:

• Herring (fillet) - 200 g
• Beets - 1 pc.
• Carrot - 1 piece
• Onion - 1 pc.
• Cheese - 150 g
• Mayonnaise

Cooking:

Cut herring, beets, carrots and cheese into medium cubes. Chop the onion finely. Add mayonnaise and mix.

This variation involves the use of smoked sausage cheese. Such a culinary move will allow the salad to acquire a new taste.

Ingredients:

• Beets - 2 pcs
• Sausage cheese - 150 - 200 g
• Green onion - 1/2 bunch
• Garlic - 1 - 2 cloves
• Mayonnaise
• Sour cream

Cooking:

Grind the beets with a grater. Do the same with cheese. Connect these components. Add chopped garlic, chopped onion to them. Dress the salad with mayonnaise and sour cream sauce.

Real assorted: here and chicken, and vegetables and an apple. But it turns out a unique salad.

Ingredients:

• Chicken fillet - 200 g
• Beets - 2 pcs
• Cheese (brynza) - 150 g
• Apple - 1 pc.
• Salad, greens
• Olive oil

Cooking:

Cut the meat into medium pieces. Cheese, beetroot and apple can be chopped into cubes or in the same way as meat. Finely chop the greens, tear the lettuce with your hands. Season with salt and lightly drizzle with olive oil.

Beet salad with feta cheese, arugula and orange juice

Very original and healthy salad. Its components are perfectly combined and contain a large number of useful trace elements.

Ingredients:

• Beets - 450 g
• Cheese "Feta" - 150 g
• Walnuts - 1/2 cup
• Arugula - 1 bunch
• Shallot - 1 pc.
• Wine vinegar - 2 tbsp
• Orange juice - 2 tbsp
• Olive oil - 3 tbsp
• Salt, pepper to taste

Cooking:

First you need to form cheese balls. To do this, fry the walnuts for a few minutes, and then chop them. Mash the cheese with a fork, make balls and roll them in the nut crumbs.

Coarsely chop the beets.

Dressing: Combine vinegar, orange juice, salt, pepper and olive oil. Pour sauce over beets. Put balls, arugula and shallots on top of it.

Due to the fact that all components are cut into large pieces, the salad is prepared in a matter of minutes.

Ingredients:

• Beets - 2 pcs
• Cheese - 100 g
• Radishes - 300 g
• Olive oil
• Greenery

Cooking:

Everything needs to be chopped up. Season with oil and salt. Garnish with herbs, green salad and cherries.

This dish is more satisfying due to the addition of beans. The combination of sweet apple and bitter onion gives the salad a special taste.

Ingredients:

• Beets - 2 pcs
• Apple - 2 pcs
• Bulb - 1 pc.
• Beans - 1 bank
• Apple cider vinegar - 2 tbsp
• Vegetable oil - 4 tbsp

Cooking:

First you need to pickle the onion. To do this, it is cut into half rings and poured with vinegar. Add some salt and sugar.

Boil the beets and cut into large slices. Chop the apple into cubes. Add pickled onions and beans to the salad.

Fill with oil.

Published: 25.03.2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Among the large number of salads that I often make for the family, a vegetable salad with beets and cucumbers occupies a special place, and I provide you with a recipe with a photo. It is very versatile, so it is suitable for both weekday dinners and family celebrations. Its great advantage is the simplicity and availability of all products, and the taste of such a salad is very original and unusual. You can also cook.




Required products:
- 2-3 pcs. medium potatoes;
- 1 PC. fresh carrots;
- 2 pcs. pickled cucumbers;
- 2-3 pcs. beets;
- one onion;
- one or two chicken eggs;
- 180 grams of mayonnaise.

Step by step recipe with photo:

The chicken egg should be boiled for 8 minutes hard-boiled so that it can then be rubbed on a grater. Then move on to the rest of the vegetables. For this salad, boil the potatoes until soft in their skins. Do the same with beets.




It is advisable to cook it separately from the potatoes, as it will take longer to cook, and it can also color the potatoes burgundy. Potatoes will be ready in 30 minutes and beets will be soft in 45 minutes depending on size. If you have the opportunity, then cook all the necessary products the night before and send them to the bottom shelf of the refrigerator overnight to cool and become the same temperature. Peel chilled foods.




Pickled cucumbers should also be well chilled. Peel the raw carrots from the peel and grate it on a fine grater. Chop pickled cucumbers into small cubes.




Squeeze them out a little to remove excess brine. Also try to chop the onion as finely as possible.

Boiled potatoes and beets must be rubbed on the middle side of the grater. Now start assembling the salad. The first layer is laid cubes of pickled cucumbers.




Sprinkle them with grated potatoes and pour generously with mayonnaise.




Next, sprinkle with onion cubes so that half of it remains for the second round. Spread a layer of grated beets on top.






Pour over a net of mayonnaise. Then lay a layer of fresh carrots and pour over the sauce well.




Now repeat the entire sequence of layers, and finally complete the vegetable salad with grated eggs.

Decorate a simple vegetable salad with beets and pickled cucumbers with your favorite greens or olives and it will already be much more spectacular. Give the salad time to soak and after a couple of hours it will be ready to serve.






Bon Appetite!
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