Mosaic salad with pickled beets. Instant pickled beets. The best recipes for pickled beets for the winter and pickled beet salad. Grated pickled beets

Pickled carrots and beets are an excellent vegetable snack that will enrich your body with a lot of vitamins and minerals, especially now, during the approaching winter period. The appetizer is very easy to prepare, although you need to set aside 6 hours for marinating. Therefore, it is better to pickle beets and carrots in the evening, and in the morning you will already have tasty and healthy vegetables on the table. Pickled carrots are colored with beet juice and acquire an unusual, appetizing color.

Ingredients

To prepare pickled beets and carrots you will need:

carrots - 300 g;

beets - 300 g;

vegetable oil (I use olive oil) - 100 ml;

apple cider vinegar - 2 tbsp. l.;

ground red pepper - a pinch;

ground black pepper - a pinch (optional);

ground coriander - 1 tbsp. l.;

sugar - 2 tbsp. l.;

salt - 1 tsp.

Cooking steps

Prepare all the necessary ingredients. Peel and wash the beets and carrots.

Use a special grater to grate the vegetables into long, even strips (you can use a grater for Korean carrots).

Place the vegetables in a bowl, add salt, sugar, coriander, ground black and red pepper.

Mix the vegetables thoroughly, squeezing them a little with your hands.

Heat the oil to a boil and combine it with vinegar.

Pour the oil and vinegar into the vegetables and mix again.

Place the carrots and beets in a jar, compacting tightly.

Bon appetit! Cook with love!

Detailed description: pickled beetroot salad recipe from a chef for gourmets and housewives from various sources.

Pickled beets have a special taste. The root vegetable cannot be compared in taste to either the boiled, raw or baked version. The vegetable can also be served as an independent snack, but it is still better to add it to various salads with pickled beets, especially since today there are simply a huge number of recipes. Each beet salad with vinegar has not only an unforgettable taste, but also an exquisite aroma.

Beet salad recipes

The preparation of this bean salad is incredibly simple, but despite this, the result is pleasantly pleasing and surprising. All products do not require heat treatment, and accordingly the dish is prepared very quickly. The combination of ingredients is extraordinary, even unusual, but the taste of the dish is perfect.

Required components:

250 gr. pickled beets;
400 gr. green beans from a jar;
150 gr. apples;
15 gr. olive oil;
20 gr. apple cider vinegar;
2 gr. salt;
4 gr. pepper

Pickled beet salad:

The beets are laid out on a board and cut into small squares.
The apples are washed and peeled, cut and all the seeds are removed, and cut with a knife into the same squares as the beets.
Open the jar of beans and pour all its contents into a colander, straining off the marinade.
Pour all the products prepared for this moment into a salad bowl, pour over oil and vinegar, add salt and pepper, and mix everything with a spoon.
Place in the refrigerator for an hour.

Tip: vinegar in this salad can be safely replaced with citric acid. At the same time, the taste will become even more rich, with a pleasant citrus aroma.

Salad with pickled beets

The combination of pickled beets, potatoes and eggs is simply magical. The potato salad turns out incredibly rich, satisfying, but at the same time quite light. This is an amazing aromatic snack that is easy to prepare, and the taste is divine, multifaceted. This dish can be prepared both for a regular meal and for the most noisy celebrations.

Required components:

300 gr. potatoes;
400 gr. pickled beets;
150 gr. sauerkraut;
30 ml. vegetable oil;
4 eggs;
2 gr. salt;
4 gr. pepper

Beet salad recipe:

The potatoes are washed with a brush, placed in a saucepan, filled with water and boiled. After cooking, place under running cold water and thus cool. Then they peel and cut into small squares with a knife.
The eggs are also placed in a saucepan filled with water and boiled in it for about twelve minutes. After their expiration, the boiling water is decanted and cold water is poured in. Only after this they clean it and cut it into small squares with a knife.
All the juice is drained from the beets and cut into pieces in the same way as the previous products.
Squeeze excess moisture out of the cabbage with your hands and shorten the strips.
After chopping, pour the products into a salad bowl, pour oil over them, season and add salt, and mix everything with a spoon.

Tip: to prevent the eggs from bursting during the cooking process, they need to be placed in still absolutely cold, salted water.

What kind of salad can be made from beets?

Herring and beets are a familiar combination. But in this case, the taste is not classic, completely new, unexpectedly bright, as rich as possible. In this case, the point is not only that the main root vegetable is already pickled, but also that the products also include apples and carrots.

Required components:

400 gr. herrings;
300 gr. pickled beets;
200 gr. apples;
1 onion head;
100 gr. carrots;
120 gr. sour cream.

What salads can be made from beets:

The herring is cut, all the insides are removed, the skin is removed and all the bones are removed. The resulting fillet is laid out on a board, where it is cut into small pieces.
The carrots are washed with a brush, placed in a saucepan filled with water and boiled, then cooled and cut into cubes or strips.
The apples are washed and peeled, the seeds are removed, and then cut according to the same principle as carrots.
Place the beets on the board and cut them into pieces with a knife.
The onion is peeled, washed and cut into thin strips.
All crushed products are poured into one bowl, sour cream is poured into them and mixed.

Tip: it is not necessary to use herring. Mackerel or herring are also suitable for this dish. In this case, it will be easier to cut the fish, since the herring contains the most bones.

Pickled beet salad

A truly summery, delicious and very unusual salad can be prepared using this recipe. The resulting dish is incredibly rich and satisfying, despite the fact that it consists exclusively of vegetables and herbs. Perfect for a light breakfast. And in addition to side dishes, it will certainly work. It’s really worth trying to cook it in your own kitchen, because the result is amazing.

Required components:

100 gr. lettuce leaves;
200 gr. pickled beets;
150 gr. carrots (very young);
100 gr. cherry tomatoes;
30 gr. oils;
5 gr. sesame;
30 gr. soy sauce.

Pickled beet salad recipe:

The carrots are washed and placed in a saucepan, filled with water and boiled, but not overcooked. As a result, the root vegetable should remain slightly crunchy. After this, they are cleaned and cut into strips.
The zucchini is washed, cut into not very large pieces and poured into a frying pan, add oil and fry until golden brown.
The tomatoes are simply washed, wiped and cut into halves.
Lettuce leaves are washed, dried and placed on the bottom of a wide dish.
Beets and carrots, zucchini and tomatoes are already scattered over the top.
Sprinkle everything with sesame seeds and pour over the sauce.

Tip: soy sauce itself is quite salty, you need to taste it before adding salt to the salad.

Pickled beet salad recipe

This dish looks whimsical and mischievous. And the taste of the snack is incredible, unique, multifaceted and contrasting. Vegetables combine simply amazingly, each of them complements those next to it, gives an additional shade of taste, but does not allow itself to be muffled by all the others. This light salad is sure to please and will become one of the favorites in every family. Moreover, you can’t call it expensive, and these vegetables can be purchased no matter what time of year it is.

Today we will try together to prepare a rather unusual dish for the Russian table - a simple salad of beets, pickled ourselves, with goat cheese and walnuts. For this we need:

A tablespoon of goat cheese (per serving);
A handful of walnuts;
Lettuce leaves.

Before preparing the salad, beets need to be pickled. You can make a salad from store-bought pickled beets, but you will agree that homemade ingredients are much tastier and more enjoyable. Different countries have a huge number of different pickling recipes: Czech, Polish, Russian, Turkish and others. Here's what a classic homemade pickling recipe looks like:

Pickling beets

Ingredients:

Beets - depends on the number of servings;
5 peppercorns;
2 bay leaves;
Cloves (about 5 pieces);
Water, sugar, salt and vinegar.

Making your own marinade:

Take a dry liter jar and put pepper, cloves and bay leaf on the bottom;
Boil the beets, remove the peel and place in a jar;
Make the marinade: boil water in a saucepan with a tablespoon of sugar, half a tablespoon of salt and the same amount of vinegar;
Pour the marinade into a jar. Place the jar itself in a pan of water (at two-thirds of the height of the jar), bring the water to a boil, wait about seven minutes and close the jar tightly;
In this form, put the jar in a safe place, bottom up, and keep it for a day.

Beetroot in our diet

While the beets are pickling, we will tell you about their natural properties and benefits. Our future simple and delicious beet salad with cheese and nuts is a balanced combination of healthy elements. In truth, beets do not need any accompanying ingredients at all - after all, they already contain everything necessary to combat vitamin deficiency and poor health.

For example, pickled beets contain almost no fat, which makes a simple salad with beets a dietary but satisfying dish. Even medical diets are based on this product. It would not be out of place to mention that salad with pickled beets is rich in dietary fiber, which has a beneficial effect on digestion.

Potassium, magnesium and vitamin A - all the elements that modern people, and especially children, lack so much, are contained in a simple beet salad. By the way, the invaluable properties of this vegetable are preserved ten times better if the beets are pickled at home.

Goat cheese adds benefit and tenderness to a simple beet salad recipe. True, it is much higher in calories, although it does not contain saturated fat and cholesterol. Its advantage is also the presence of calcium in sufficiently large quantities and its favorable properties for digestion.

Walnuts also add their own spoonful of honey, because they are rich in iron, zinc, phosphorus and a number of other microelements. So simple recipes for beet salads are perfect for the winter: they will strengthen the immune system and replenish the lack of vitamins.

Preparing the salad

So, you are probably already convinced that simple salads with beets are just right for the winter. Let's now that the beets have been pickled, and you have learned a lot about the benefits of the components of our salad, let's start creating this light and satisfying dish:

Grind the walnuts using a coarse grater or knife. The pieces should not turn into powder, please note;
Mix the resulting mass of nuts with soft cheese, and then form small balls from it (or even cubes if you have a special tool);
Meanwhile, remove the beets from the jar and chop. The shape - cubes or slices - depends only on your desire;
Place lettuce leaves on a dish and pour marinade broth from a jar over them;
Now you can place the beets and cheese balls on a plate. Whether to mix them or not is also up to you, however, if the cheese is very soft, it may fall apart during the mixing process;
Pour over the marinade again, add spices to taste;

Finally, our simple beet salad is ready. Take a look at the photo: it can be decorated with greens: arugula, parsley or the same lettuce leaves. Slices of eggs, which will not harm the low-calorie content of the dish, or boiled carrots will look beautiful.

Well, what to serve this salad with is a simple question, because you can serve it with anything. You can make this dish your mid-day snack, since it’s quick and easy, or you can delight your guests by serving it with boiled potatoes and meat stew. Bon appetit!

Today we will try together to prepare a rather unusual dish for the Russian table - a simple salad of beets, pickled ourselves, with goat cheese and walnuts. For this we need:

A tablespoon of goat cheese (per serving);
A handful of walnuts;
Pickled beets;
Lettuce leaves.

Before preparing the salad, beets need to be pickled. You can make a salad from store-bought pickled beets, but you will agree that homemade ingredients are much tastier and more enjoyable.

Different countries have a huge number of different pickling recipes: Czech, Polish, Russian, Turkish and others. Here's what a classic homemade pickling recipe looks like:

Pickling beets

Ingredients:

Beets – depends on the number of servings;
5 peppercorns;
2 bay leaves;
Cloves (about 5 pieces);
Water, sugar, salt and vinegar.

Making your own marinade:

Take a dry liter jar and put pepper, cloves and bay leaf on the bottom;
Boil the beets, remove the peel and place in a jar;
Make the marinade: boil water in a saucepan with a tablespoon of sugar, half a tablespoon of salt and the same amount of vinegar;
Pour the marinade into a jar. Place the jar itself in a pan of water (at two-thirds of the height of the jar), bring the water to a boil, wait about seven minutes and close the jar tightly;
In this form, put the jar in a safe place, bottom up, and keep it for a day.

Beetroot in our diet

In truth, beets do not need any accompanying ingredients at all - after all, they already contain everything necessary to combat vitamin deficiency and poor health.

For example, pickled beets contain almost no fat, which makes a simple salad with beets a dietary but satisfying dish. Even medical diets are based on this product.

It would not be out of place to mention that salad with pickled beets is rich in dietary fiber, which has a beneficial effect on digestion.

Goat cheese adds benefit and tenderness to a simple beet salad recipe. True, it is much higher in calories, although it does not contain saturated fat and cholesterol.

Its advantage is also the presence of calcium in sufficiently large quantities and its favorable properties for digestion.

Preparing the salad

So, you’ve probably already seen that simple salads with beets are just right for the winter. Let's now that the beets have been pickled, and you have learned a lot about the benefits of the components of our salad, let's start creating this light and satisfying dish:

Grind the walnuts using a coarse grater or knife. The pieces should not turn into powder, please note;
Mix the resulting mass of nuts with soft cheese, and then form small balls from it (or even cubes if you have a special tool);
Meanwhile, remove the beets from the jar and chop. The shape - cubes or slices - depends only on your desire;
Place lettuce leaves on a dish and pour marinade broth from a jar over them;
Now you can place the beets and cheese balls on a plate. Whether to mix them or not is also up to you, however, if the cheese is very soft, it may fall apart during the mixing process;
Pour over the marinade again, add spices to taste;

Finally, our simple beet salad is ready. Take a look at the photo: it can be decorated with greens: arugula, parsley or the same lettuce leaves.

Slices of eggs, which will not harm the low-calorie content of the dish, or boiled carrots will look beautiful.

Bon appetit!

I swallowed half the portion in the picture for breakfast and was very pleased.

I ran to duty, let my wife try the second half when she wakes up, and my kids are unlikely to eat this. 25-30 years ago I wouldn’t have…

Made two good servings. And don’t judge strictly, I’m just learning; the original recipe makes the salad look more attractive.

a bunch of lettuce leaves;
8-10 pieces of pickled beets;
8 pieces of very small, young carrots;
one small (baby) zucchini;
a dozen cherry tomatoes;
vegetable oil for frying;
a pinch of sesame;
soy sauce

I pickled beets yesterday, and described the whole process in detail. I threw the carrots into salted water and cooked them.

Just a few minutes so that it does not become completely soft, but crunches a little. Cleared.

In a well-heated frying pan with a small amount of vegetable oil, I quickly fried it so that there was a crust on top and a slight crunch on the inside. As they say - until al dente.

That's it, I put the greens on the dish and pickled beets on top. I scattered carrots, and zucchini and tomatoes closer to the center.

Seasonings - to taste. I ground a few grains of black pepper in a mortar and added.

I threw in a little chopped basil and a pinch of sesame seeds. Add two tablespoons of soy sauce.

I also liked the version with olive oil and lemon juice dressing, I just had to add more salt.

A very simple and colorful salad. If you don’t have the time and desire to tinker with pickled beets, I think no one will see or judge if we just put in slices of boiled beets.

Raisa also added noodles made from buckwheat flour - “soba”. I decided to try some vegetables.

All the best, see you again!

We recommend: Steamed catfish with beets

Steamed catfish with a vegetable side dish is an excellent option for a light dinner.
Ingredients:
500 gr. catfish
juice of half a lemon
2 tbsp. soy sauce
pinch of oregano
Preparation:
Marinate the catfish in a sauce for which mix soy sauce, lemon juice and oregano. Leave the fish in the marinade for 30 minutes.
Then salt the fish and wrap it in foil. Cook in a double boiler for 15 minutes.
While the fish is cooking, you can start preparing stewed beets, which are perfect as a side dish.
To serve, place stewed beets on a plate and place steamed fish on top. Top with lemon slices.

Spaghetti with beets, feta cheese and pine nuts

Simple Thai Chicken and Sesame Salad

What can be prepared from pickled beets. I love the product, but other than putting it in a side dish, I can’t think of anything else to do.

Pickled beet salad with cabbage
4 pickled beets, 200 g sauerkraut or pickled cabbage, 1 tbsp. spoon of sugar, 2 tbsp. spoons of vegetable oil, herbs.
Mix beets and cabbage, season with vegetable oil and sugar, sprinkle with herbs.
Pickled beet salad with green onions
500 g canned pickled beets, 100 g green onions or 1 onion, 2-3 tbsp. spoons of marinade.
Drain the beets, cut into thin slices, sprinkle with chopped onions and pour over the marinade.
SALAD WITH PICKLED BEET AND PINE NUTS.
Pickled beets
2 medium fresh carrots
2-3 large onions
200 gr. pork
3 tbsp. l. pine nuts (more is possible)
2-3 lettuce leaves
3-4 tbsp. l. mayonnaise
Preparation.
We cut the meat into strips, salt, pepper, add garlic or marinate in a mixture of soy sauce, mustard and honey. Keep the meat in the marinade for about 5 minutes, and then fry in vegetable oil (you can take a piece of already prepared boiled pork or any fried meat).
Peel the carrots, wash them and grate them for Korean carrots.
Accordingly, wash the onion too, peel it and cut it into half rings. Fry the onion in vegetable oil until golden brown. The onion should be well fried, until crisp in places.

Salt.
We cut the salad into strips or tear it.
Roast pine nuts in a dry frying pan.
Place the prepared products in layers on a plate:
1. Lettuce leaves
2. Pickled beets
3. Mayonnaise
4. Carrots
5. Fried onions
6. Fried meat
7. Pine nuts
The salad itself is ready. Serve immediately or a few hours later.

Stir before use. Of course, you can mix it all at once instead of laying it out in layers, but then the whole salad will turn pink from the beets, which doesn’t look so elegant.

You don’t need to add lettuce leaves at all; they have more of a decorative purpose here.

Alternatively: salad with cheese mayonnaise
borsch
salad with pineapple, carrots, potatoes, sweet potatoes
fantasize, don’t be afraid, he explained to his students not to be afraid of experiments

Interesting tip: Put it on the side dish, it’s very tasty.

Here's some advice: Vinaigrette in French

Boil the carrots. Cut the carrots and pickled beets into cubes. Mix in a bowl and pour over vinegar.

Separately, boil and cut the potatoes into cubes. Mix potatoes with finely diced pickled cucumbers, chopped onions, and green peas. Throw the carrots and beets into a sieve and add to the mixture, and prepare a marinade from filtered vinegar, vegetable broth, vegetable oil, wine, lemon juice, pepper, salt and mustard.

Bring it to a boil, pour in the vinaigrette and keep covered for 30 minutes. Divide into portions, garnishing with slices of hard-boiled eggs.

potatoes 500 g, beets 300 g, carrots 200 g, onions 200 g, canned green peas 100 g, pickled cucumbers 200 g, lemon 1 piece, vegetable oil 100 g, dry red wine 100 g, 3% vinegar 50 g , mustard 30 g

Pickled beets also go with the best red borscht and herring under a fur coat.

Possibly like this: cook vinaigrette or borscht)

Grated pickled beets

Grated pickled beets- another absolutely irreplaceable preparation on the farm. After all, beets are one of the healthiest and most commonly used food products. We prepare salads, soups, various hot dishes and much more from it.

By preparing grated beets for the winter, you will not only prepare a delicious snack, but you will also be able to reduce the cooking time in the future; all you have to do is just open the jar.

Ingredients:

For marinade per 1 liter of water

How many beets will you take?
Sugar 1 tablespoon
Salt 1 tablespoon
Vinegar 1 tablespoon

Products not suitable? Choose a similar recipe from others!

Inventory:

Saucepan - 2 pieces, kitchen knife, large grater, ladle, tablespoon, kitchen towel.

Preparation:

Step 1: Prepare the beets.

Rinse the root vegetables properly, don’t be lazy, although we will clean them later, it’s better to get rid of all unwanted grains of sand and plant debris now. Place the washed beets in a saucepan, add water, place over medium heat and bring to a boil.

Cook the vegetables until tender, but do not overcook them.
After cooking, place the beets in cold water and cool. Remove the peel from the finished beets, peeling them lightly with a knife.

Grind the peeled root vegetables using a grater. A Korean carrot grater is best.

Step 2: Prepare the marinade.

Pour water into a saucepan, add granulated sugar, salt and vinegar, stir and bring to a boil. Sugar and salt should completely dissolve.

Step 3: Marinate the grated beets.

Place the beets tightly in hot sterilized glass jars and pour boiling marinade over them. Close. Wrap the pieces well in kitchen towels, turn them upside down and place them on the lids.

When the jars of pickled beets have cooled completely, they can be put away in a cool, dark place, where they will last without problems until next summer.

Step 4: Serve the grated pickled beets.

You can safely prepare various soups from grated pickled beets, add it to hot and cold side dishes, and also use it to make salads. At the holiday table, beets can be served along with garlic croutons as an appetizer.

And when you suddenly want to quickly snack on something tasty, just mix beets with mayonnaise, vegetable oil or sour cream and spread on a piece of bread, it’s very tasty and healthy.
Bon appetit!

Pickled grated beets will add flavor and piquancy to such classic salads as herring under a fur coat and vinaigrette, be sure to try it.

Do not pickle beets in large jars, because after you open them, you will have to move the preparation to the refrigerator, where it will take up a lot of space, and you don’t always need a lot of beets at once.

WhoNaVkusnenkoe.ru The result will exceed all your expectations

Quickly pickled vegetables and fruits add a bright accent to a variety of salads and side dishes. The main thing is to always remember that beets in any capacity are very healthy and dishes prepared from them are delicious.

Beets baked in the oven are very healthy and tasty; during baking, be sure to wrap the beets in foil, and if they are thin, then make two layers. And here’s another tip: when boiling beets, so that they don’t lose their bright, juicy color, you need to pour lemon juice over the beets or add a tablespoon of vinegar directly to the pan.

A product such as beets is useful because it contains a substance that regulates fat metabolism, prevents fatty liver and high blood pressure. I advise those who care about their health to read what foods are good for the liver. and include them in your diet as often as possible.

Pickled beets, Salad

4 medium beets
Olive oil
1/2 cup minced shallots (about 1 large)
1/4 lemon
3/4 cup apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
¼ teaspoon feta cheese
2 tablespoons pine nuts
1-2 tablespoons green onions, finely chopped

Cooking method:

Wash the beets and wipe them with a paper towel, then place them on a baking sheet lined with foil, and cover the top of the beets with another sheet of foil. Preheat the oven to 200°C and place a baking tray, bake the beets for 15-20 minutes.

Then remove and let the beets cool so that you can easily peel them. Next, as soon as the beets have cooled, peel them, then cut them into small cubes and put them in a jar.

After this, mix the shallots, lemon juice, vinegar, sugar, salt and pepper in a bowl, beat well with a fork. Pour the resulting mixture into a jar with beets and close the lid tightly.

Leave the beets to marinate for about 3-4 hours. Then you can form the salad, take the beets out of the jar and put them on a dish, pour olive oil on top, sprinkle with pine nuts, green onions and add pieces of feta cheese.

That's it, the salad is ready.

Lavash with tuna and lettuce Lavash 1 pc. Eggs 2-3 pcs. Canned tuna 180 g. Mayonnaise 50 g. Lettuce leaves 7 pcs. Green onions to taste. Fresh dill to taste. Salt and pepper to taste. Step 1 Mash the canned tuna with a fork. Step 2 Chop green onions and dill. […]
Chicken liver with pasta Defrost the chicken liver and rinse well. Peel the onions and carrots. Cut the onion into half rings. Cut the carrots into three parts lengthwise and chop into slices. Pour vegetable oil into a deep frying pan. Add onions and carrots and fry for 5 […]

Although there are not many ingredients in the salad, they go together wonderfully. The salad has excellent taste. The choice of beets is of great importance. It is the main ingredient of the salad, so it should be sweet and juicy. We will bake the beets in the oven, wash them well to remove any dirt. Then wrap the beets in foil. Let's put it in a preheated oven. We will cook for about 25 minutes. Baked beets retain all the vitamins and rich color of the vegetable. Let's take out the beets and cool them, then remove the skin and cut into thin rings or slices, as you prefer.
Now we will prepare a delicious marinade for the salad. To do this, mix olive oil, embalmed vinegar and honey. Let's also add salt, pepper and basil. Grind the garlic on a fine grater. Mix all the ingredients and place in the refrigerator for 15 minutes. If you want to experiment, season the beets with orange or strawberry sauce.
Now marinate the beets, pour the prepared marinade over the beets. We put it in the refrigerator, preferably for a day. If time is limited, 3 hours will be enough.
Wash the salad mix and arugula. Place lettuce leaves on a plate. Finely chop the arugula. Mix arugula with pickled beets. Place beets on lettuce leaves.
Cut the goat cheese into small cubes and add to the salad. You can replace goat cheese with any other cheese.
Leave the pine nuts whole, finely chop the walnuts. Sprinkle our salad with nuts.
We also pour the remaining marinade and a small amount of olive oil over the salad. It turned out to be a very tasty and quite healthy salad. Beets have a good effect on digestion and intestinal function. Also protects the liver. This salad is good served with meat dishes. To spice up the salad, use hot peppers and coriander. Be sure to prepare an appetizer of pickled beets. Pickled beets are so tasty that they can even be served as a separate dish with olive oil. Bon appetit.