Salad from boiled beets - not only delicious, but also very useful
Since ancient times it is known that red beetsis not only a very tasty vegetable, but also quite useful, it is a kind of vitamin bomb. It contains potassium, copper, iodine, iron, magnesium, citric and malic acid, vitamins B1, B2 and many other useful substances. Beets inhibit the development of malignant tumors, beneficial effect on the work of the intestines, kidneys, liver, bladder (due to the removal of heavy metals from the body), helps strengthen the nervous system. So the beet is a very important product on our table. In principle, every housewife always has 4-5 recipes in this cookbook from this irreplaceable vegetable - beetroot, borsch, vinaigrette, various sauces and salads.
With all the useful properties of beetsThe conclusion suggests that it is not just a vegetable, but a medicinal product that is enough to prepare according to a prescription (for example, to make a salad of boiled beets). By the way, it will be further discussed what exactly they are and how to prepare a salad from boiled beets. But, before you start making recipes, you should mention the rules for boiling root vegetables. The first is that the beet is put in a bowl entirely without disturbing the integrity of the rind, i. E. nothing is cropped. The second is to fill the beet completely and cook for at least an hour (depending on its size). Third - the readiness of the beet is checked with a knife, if it entered the roots smoothly, then the cooking process can be completed.
Perhaps the most popular boiled beet salad- this is a vinaigrette. The recipe is simple and not very expensive. Boil 1 large or 2 small beets, 1 large carrot, 4 medium potatoes, all cool, clean and cut into small cubes (1cm thick). The same cubes are cut into 1 head of onions and a couple of pickled cucumbers. All the prepared ingredients are put in a deep salad bowl, we add 100 g of sauerkraut and 1 can of canned peas. Solim and pepper to your taste, season with mayonnaise, sour cream or vegetable oil and mix thoroughly. Vinaigrette is ready for use.
In second place on the popularity of a delicious salad frombeets, prunes and walnuts. 400-500 g of boiled beets, we clean and rub on a large grater. 100-200 g prunes without pits, steam in hot water and cut into strips. 100-150 g of walnuts dried in an oven, after which we shove. All the ingredients are combined, a little salt and fill with 100 ml of mayonnaise or sour cream. By the way, some housewives adapted themselves to this salad to add a pair of cloves of garlic, in this case the dish acquires a piquant taste.
At the same stage of popularity issalad from boiled beet, green apple and raisins. Boiled beets and one sour apple, peeled from the peel, are rubbed on a large grater, 100 g of washed and dried raisins are added, dressed with mayonnaise or sour cream. You can add a bit of large-chopped walnuts.
The herring under the fur coat is, it can be said, anothersalad from boiled beets, which pleases us not only on holidays, but also on weekdays, that's why it is also widely known. But for ceremonial events, the exquisite "Pomegranate Bracelet" is the right choice. Boil 2 medium sized beets, 2 potatoes, 2 carrots, 2 eggs, all cleaned and three on a large grater in a different dish. Boil 200 g of chicken fillet and cut into strips. One head of onions is cut rather finely and fried in vegetable oil. Mayonnaise, which will be seasoned with lettuce, pre-mix with 2 denticles grated on a small grater of garlic. Salad is laid in layers, which are lubricated with mayonnaise:
1) potatoes + salt, pepper;
2) beets (half) + salt;
3) carrots + salt;
4) walnuts (it is not necessary to lubricate mayonnaise);
5) chicken (half);
6) fried onions (do not lubricate with mayonnaise);
8) the rest of the chicken;
9) the remainder of the beet + salt.
The last beetroot layer should be well lubricated with mayonnaise and sprinkled with pomegranate seeds. We close the salad bowl with food film and send it to the refrigerator for 12 hours.