Healthy, delicious, vitamin salad beetroot with nuts - a classic of the festive table! Add sour cream, cheese, herbs, raisins to the salad!

Healthy, tasty and vitamin-rich, beetroot salad with nuts and garlic will appeal to everyone. Soft beetroot salad filled with vitamins is good at any time - both winter and summer. Beets for making salad, of course, are taken not for fodder, but for dining, with a pronounced color.

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

My vegetables. Boil the beets, after washing, in slightly salted water until tender. The cooking time depends on the size of the root crops - small ones are cooked faster (forty minutes), larger fruits take longer. Pour the finished beetroot for ten minutes cold water, so that it cools down quickly, and it is easier to clean. Rub the peeled vegetables on a coarse grater or cut into thin strips.

Chop the garlic finely and finely or squeeze through the garlic. Mix with beets.

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

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

Put the beetroot salad with nuts and garlic in a salad bowl, decorate with halves or quarters of whole nuts. We serve such an appetizer with absolutely any dishes - fish, meat, poultry, vegetables. It will be appropriate in all cases. Bon Appetit!

Recipe 2: beetroot salad with nuts and wheat germ

Beetroot salad with walnuts, garlic and wheat germs are delicious and as healthy as possible. Follow carefully the step-by-step photos of each cooking stage and follow the recipe. Beet salad can be done just for one or two, you will see for yourself. The only condition The fastest-making dish is pre-cooked beets.

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

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

For delicious recipe we need walnuts, which we grind.

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

Add wheat germ, green onions and salt if necessary.

Voila, beetroot salad with nuts, garlic and wheat germ is ready! The dish is universal, you can cook it for any occasion.

Recipe 3, simple: beetroot salad with nuts and prunes

Homemade beet salad recipe attracts by the fact that it has a soft, spicy taste and also that it is very useful. Walnuts are good for the brain, prunes and beets are good for the intestines. In addition, such a salad is quite dietary and budgetary. Let's look at a simple photo preparation 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 on a coarse grater.

Cut the pitted prunes into small pieces.

Chop the walnuts in any way possible.

Chop the garlic cloves.

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

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

Recipe 4: beetroot salad with prunes and walnuts

The simpler, the tastier. Gourmets adhering to this principle will definitely like light salad from incredibly healthy beets, fragrant prunes and walnuts.

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

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

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

Lovers fresh vegetables can use thermally unprocessed beets for making salad, but those who do not understand such a taste or even unpleasantly like it should first bake it healthy vegetable in the oven or boil until cooked in a large number water.

Allow the finished beets to cool completely, and then chop with a grater.

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

Grind the walnut kernels with a blender.

Add both ingredients to the salad and mix thoroughly.

Season the prepared salad with beets, walnuts and prunes with low-fat sour cream and start eating right away - it's easier, healthier and tastier dishes can not found.

Recipe 5: raw beetroot 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 to it for flavor!

• beets - 1 piece
• raisins - 1 tablespoon
• walnuts - 1 tablespoon
• mayonnaise - 1 tablespoon
• salt to taste

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

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

Add the 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 composition of mayonnaise, for example - light!

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

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

A simple, quite hearty and healthy beetroot salad with cheese, garlic and walnuts. Such a salad may well replace dinner for almost all family members, since it contains almost everything the body needs.

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

Put the beets in a deep bowl, cover with water and leave for a few minutes so that the adhering earth gets wet. This will make it easier to clean. Thoroughly wash the beets, clear them of the earth. In addition, we cut off the tail and leaves, if any. We put the beets in a saucepan, fill it with water and put on the fire to cook. Let's wait until it boils and let the beets simmer for about forty minutes.

After our beets are boiled, drain the water and leave it to cool right in the saucepan. While the beets are cooling, peel a few cloves of garlic and crush them in a garlic press. Now let's get to the walnut. If it is in a shell, then we will clean it and then grind it a little. Cheese must be from hard varieties. It must be grated on a coarse grater.

So the beets are cold. Peel it and rub 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. Salt a little, season with mayonnaise and mix thoroughly. We lay out ready salad from beets with cheese, garlic and walnuts in smaller salad bowls or in 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 rub on a coarse grater.

Then chop the nuts and add to the beets.

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

We mix everything and serve, the beetroot salad with nuts is ready.

Recipe 8: puff salad with beets, nuts, prunes

Layered salad, the recipe from the photo of which is in front of you, is suitable for those who adhere to the principles healthy eating... It is based on healthy foods- beets, walnuts, prunes. Such a salad is, first of all, a source of vitamins and minerals, and then an appetizer. Prepare this beetroot salad for the family and you will see that healthy can also be delicious.

It is best to use sour cream as a dressing for a dish, not mayonnaise. It is she who helps to assimilate all the useful from the products used in this recipe.

If you prepare all the products 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 salad of beets with prunes and walnuts, you need to rinse the pitted dried fruit with cold water and pour over with boiling water. It happens that prunes are slightly harsh, in which case you can leave them for 10 - 15 minutes in hot water... Dry it a little, you can use a paper towel or leave it to dry for a few minutes.

Rinse the walnuts and dry them by pouring them into a frying pan, dry on small fire about 10 minutes.

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

Apples and boiled beets peel.

Grate beets on a coarse grater.

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

Grind the nuts in a blender to coarse crumbs.

Cut each prune berry into 5-6 parts.

Lay out the first layer of beets.

Pour sour cream evenly over.

Put a layer of crushed apples on the beets.

And put the beets again in the last layer.

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

Gourmet, sweet beet-nutty puff salad with prunes ready. It can be cooked on a regular day or on festive table... The simplest dinner can be made special by offering this simple salad to your family. nutrients and minerals.

Step 1: prepare and boil the beets.

So, we begin to prepare vitamin nutritious salad with a mesmerizing aroma. First, we wash the beets with a soft kitchen sponge, we do it carefully so that not a drop of earth or other contamination remains. Then we transfer it to a deep saucepan, fill it with purified water 5-7 centimeters higher, put it on medium fire and after boiling, cook under a covered lid 40-50 minutes... But time may vary depending on the variety and type of the given ingredient, a young vegetable on the stove will need to stand less, and an old one, accordingly, longer. Periodically, it is worth checking the softness of the beets with the tines of a table fork, if they enter it smoothly, without pressure, it is ready. Using a slotted spoon, we move the burgundy fruits of nature into a deep bowl, put the dishes near the slightly open window and cool their contents to room temperature.

Step 2: prepare the nuts.

While the beets are cooling, we cover the countertop with a kitchen towel, pour the peeled nuts on it and sort them out, removing any kind of debris. After that, grind the kernels in any convenient way, for example, using a food processor, electric or stationary meat grinder, in a mortar or the old fashioned way, just chop them on a cutting board with a sharp knife into small pieces.

Step 3: prepare the garlic and the rest of the ingredients.

Then peel the garlic cloves, rinse them in running water and dry them with paper kitchen towels. Then we put all the other necessary products on the countertop, as well as the spices that will be needed to prepare the salad, and proceed to the almost final step.

Step 4: prepare the salad "Beetroot with walnuts".

With a clean knife, remove a thin layer of skin from the beets, simply scraping it off with a tip, then wash this vegetable, dry it with paper towels and chop it on a fine or medium grater into a new deep bowl.

Squeeze peeled cloves of garlic through a press and add chopped walnuts there.

Season everything to taste with salt, black pepper, mayonnaise and a tablespoon, mix until smooth. Then we try ready meal to taste, if necessary, add more spices, loosen again, tighten the dishes with plastic salad cling film and put it in the refrigerator for a couple of hours to brew, this will only make it tastier.

Step 5: Serve the Beetroot with Walnuts salad.

Salad "Beetroot with walnuts" is served at room temperature immediately after cooking, but more often chilled. Serve it in a dish specially designed for this purpose as an appetizer or a side dish to any first or second hot dishes of meat, poultry, cereals, pasta and stewed, fried, or baked vegetables. It does not need any additions, except that before we put it on the table, this miracle can be decorated with sprigs of fresh dill, parsley or cilantro. Enjoy delicious, healthy food and stay healthy!
Bon Appetit!

Sometimes mayonnaise is replaced with cream or sour cream, which makes the food richer and more satisfying;

Beets should be chosen solid, rich dark red, without white and pink streaks, only this is suitable for making salads, and from the rest, cabbage soup or borscht is mainly cooked;

If you do not like the pungency of black ground pepper, take allspice, it is less pungent, but very fragrant, or if you wish, do not put spices at all;

Before buying and using nuts, it is worth trying, old ones can be bitter and too tart, which will have a very unfavorable effect on the taste of the finished dish;

An alternative to garlic is shallots, regular white or red sweet;

Very often in this type of salad they put boiled and chopped carrots on a fine or medium grater, as well as soaked, dried and finely chopped dried fruits such as prunes, dried apricots, but you can also add a little raisins.

Grated beetroot mixed with walnuts and seasoned with mayonnaise is a salad called Krasnaya Moskva. He has been known since Soviet times, when he often appeared on the tables of our grandmothers. Its popularity is very easy to explain: ease of preparation, pleasant taste, ease of assimilation by the body. Well, and benefit, of course.

The five most commonly used ingredients in beet walnut recipes are:

For cooking classic salad from beets with walnuts, in addition to basic products, mayonnaise and garlic are required. There may be enough salt in the sauce.

Beets must be boiled or baked in the oven. Then peel and grate. It is better to work with rubber gloves and an apron, as beet juice is very corrosive. If the beets are too juicy, you may need to drain off excess liquid. Otherwise, the salad, after standing for a while, will simply float.

It is not necessary to squeeze it out for this - you can put it in a colander, wait 10-15 minutes and then transfer the mass to a bowl for mixing salad.

Squeeze the garlic directly into the vegetables through a garlic press. Select the quantity to suit your taste: someone loves garlic more, someone less. The optimal volume will not always be indicated in the recipes.

It is advisable not to shift the mayonnaise, otherwise the dish will come out watery. But it is also for the individual taste.

The five lowest calorie beetroot and walnut recipes:

But regarding walnuts, it is worth talking in more detail.

If you don't bother too much and put it in the food as it is, nothing bad will happen. The salad will remain edible and will be praised.

But if you pour boiling water over the peeled nuts, hold them in water for about 5 minutes. And then try to peel them off, the result will surpass all expectations. The nuts will not taste bitter, they will become soft, tender, buttery. In the salad, however, they will look like small white bones, but you can put up with it.

In winter and in the off-season, beetroot salad with garlic should become a frequent guest. dining table in each family. This snack will replenish the supply of vitamins in the body, and the spicy supplement will protect against viruses. Further published best recipes such a salad.

Ingredients: 3 large beets, 6-7 garlic cloves, mayonnaise to taste, rock salt.

This snack is rich in vitamins and valuable substances.

1. First you need to boil the root vegetable directly in the skin. This will take 40-45 minutes.
2. The finished vegetable is peeled and rubbed coarsely.
3. Chop the garlic in any convenient way. It can be simply chopped finely, passed through a press, or kneaded in a mortar.
4. Salt and sauce are added to the components from the second and third steps.

Ready beet salad with garlic and mayonnaise must be mixed well and sent to the cold to infuse.

A simple recipe with sunflower oil

Ingredients: 3 medium beets, 60-70 g of walnut kernels, 2-3 garlic cloves, sea salt, refined oil, any fresh herbs.

1. The beets are boiled until soft, after which they are immediately dipped into ice water. The cooled root vegetable is cleaned and grated with the largest holes. The vegetable is added to taste. You can sprinkle it with a mixture of ground peppers.
2. The garlic cloves are peeled, after which they can be crushed in any convenient way. For example, use a garlic press for this purpose, a fine grater, or simply crush the product in a mortar.
3. Walnut kernels are first fried a little in a dry frying pan. Then you can grind them. The method depends on the tastes of the culinary specialist. If you want the nuts to be clearly felt in the appetizer, then it will be enough just to chop them with a knife. Or grind them with a coffee grinder.
4. Sprinkle the garlic and nuts over the prepared beets.
5. The appetizer is dressed with salted mayonnaise.

The dish is decorated with chopped herbs.

Beetroot salad with cheese and garlic

Ingredients: 140-160 g semi-solid or hard cheese, 620 g of beets, 2-4 garlic cloves, table salt, mayonnaise.

Ideal for an evening dinner with your family.

1. The root vegetable is boiled or baked in the oven until soft. Next, it must be cooled and freed from the skin. You need to cut it as thin as possible. The peeled beets are rubbed coarsely and laid out in a salad bowl.
2. Crushed fresh garlic is added to the same container.
3. Cheese is rubbed separately on a grater. It also goes to the rest of the components.
4. All ingredients are salted, seasoned with mayonnaise or other suitable sauce and knead well.

Ready-made beetroot salad with cheese and garlic is immediately served.

With the addition of walnuts

Ingredients: 2 large beets, 60-70 g pitted prunes, 2 small. tablespoons of balsamic vinegar, sea salt, 30-40 g of walnuts, half an orange, 2-3 garlic cloves, a mixture of peppers.

1. The root vegetable is wrapped in foil and sent to the oven to bake until tender. Next, you need to peel it and chop the beets on the finest grater.
2. Peeled nuts are fried for a couple of minutes in a dry frying pan. This will enhance their flavor and aroma. Next, the nuts are chopped with a knife.
3. The prunes are washed, steamed with boiling water. When the dried fruit has softened, it needs to be cut into small pieces.
4. The products from the first three steps are combined. Crushed garlic is added to them.
5. For cooking original sauce freshly squeezed juice of half an orange, peppers, salt and balsamic vinegar are mixed. If the citrus juice turns out to be sour, you can add a little granulated sugar to it.

Beetroot salad with nuts is seasoned with the resulting sauce, mixed and served.

Violetta - step by step recipe

Ingredients: a pound of beets, 180 g processed cheese, 2 barrel pickles, 180 g of canned green peas, 2-3 garlic cloves, table salt, half a bunch of green onions, sauce.

Very fast and delicious salad.

1. The root vegetable is boiled until tender, after which it is completely cooled, peeled and crushed into cubes.
2. Cheese is shredded in the same way. A soft product from trays will not work.
3. Pickled cucumbers are also cut into cubes.
4. The components from the three steps are mixed. Chopped greens and peas without marinade are added to them. Peas can be substituted for pickled white beans to taste.
5. Crushed garlic is the last to go to the salad.
6. Appetizer dressing salty sauce and mixes well.

The treat is decorated with chopped greens and goes to infuse in the cool.

Boiled beetroot and raw carrot salad

Ingredients: 2 beets, 3-5 pcs. pitted prunes, large carrots, olive oil for dressing, 60-70 g of walnut kernels, a chive, table salt.

1. Beets are cooked in advance until cooked and cooled completely. The carrots are left raw. Both vegetables are peeled and finely chopped.
2. You can mix these ingredients right away in one bowl. Crushed garlic is added to them.
3. The kernels are lightly fried in a dry skillet and chopped finely.
4. The prunes are washed, poured with boiling water for a few minutes, and then randomly crushed.
5. Nuts and dried fruits are also sent to the future salad.

It remains to salt the appetizer and season with olive oil. The treat looks very nice, laid out in several layers with repeated alternation of boiled beets and raw carrots... Nuts and prunes are distributed among the vegetables.

Classic "Garnet Bracelet"

Ingredients: large chicken fillet, fine salt, 2 selected eggs, a whole pomegranate, carrots, large beets, 3-4 potatoes, 40 g of walnut kernels, 40 g of pitted prunes, mayonnaise.

Will be a great decoration for a festive New Year's table.

1. First, roots, eggs and chicken are boiled in salted water.
2. The first layer of the snack will be cooled coarsely grated potatoes, smeared with salted mayonnaise. A glass is placed in the middle of the plate on which the products are laid out. The snack will form around it.
3. The second layer is grated beets with mayonnaise and chopped nuts.





1. When preparing salad, housewives think about how much to cook beets in order to keep everything in it beneficial features... It will be enough 35-40 minutes in boiling water, depending on the type of vegetable. Better yet, bake the root vegetable in the oven.
2. Next, the beets are rubbed coarsely and poured into a salad bowl.
3. Chopped horseradish and crushed garlic are added to the vegetable.
4. To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the salad in question has a positive effect on the body. Eating raw vegetables is especially beneficial. Spring salad of fresh fruits with the addition of wild garlic, green onions, parsley will help to cope with vitamin deficiency. Regular consumption of snacks helps to strengthen the immune system.

A feast of colors and a fireworks display of flavors - a salad with beets and walnuts - will decorate the solemn feast and everyday meal. Original dish effective, healthy and very tasty. Preparing food quickly, easily, from simple products.

In our selection of three options, you can choose a recipe for yourself, depending on the preferences and preferences in the family. If you take into account the above master classes, then you can surprise your family with mouth-watering beetroot dishes at least every day.

Features of the recipe for salad with beets and walnuts

Before introducing you to the composition and stages, we suggest finding out the nuances of cooking beetroot dishes.

Beet

We choose table varieties of saturated color without white blotches, stripes and shades.

There are four known options for processing root vegetables before sending them to the salad:

1. baking,
2. cooking,
3. pickling,
4. raw look.

The longest in time, but very useful way- wrap the washed root vegetable in foil and send to the oven for an hour and a half. Temperature - 200 degrees. In this case, the beets can be peeled or baked in their uniforms.

Cook vegetables over low heat under a lid, depending on the size, from 40 minutes to one and a half hours. To shorten the time, you can cut the root vegetables into halves or quarters. Then 30-40 minutes will be enough.

Marinated in vinegar with soy sauce, honey, herbs from several hours to a day.

The raw vegetable can also be included in beet salad recipes, but its specific taste is not to everyone's liking.

Additives

The most common components are:

• prunes, dried apricots, raisins;
• hard cheese;
• feta cheese;
• carrot;
• apples;
• nuts;
• sprouted wheat;
• pomegranate seeds;
• garlic;
• green onions;
• Red onion;
• cilantro;
• lettuce leaves.

What they fill

Most often, mayonnaise, sour cream, their mixture, vegetable oil with additives.

How to serve beetroot salads with nuts

With a common salad bowl or in portions. Often meet flaky options.

Tartlets or halves are filled with beetroot salads boiled eggs... The dish looks exquisite in a glass, bowl or glass.

Decorate with kernels of nuts, dried fruits, herbs.

Top 3 royal salads with beets and walnuts

Dishes based on vegetables with nuts and dried fruits have a truly royal taste. They are prepared very simply. The maximum time is spent on heat treatment beets. Everything else is fast, simple and easy. The most tasty options present to your judgment in this short review.

Salad with beetroot prunes and walnuts

What we take:

• beets - 2 pcs.;
• prunes - 100 g;
• walnuts - 100 g;
• garlic - 2 cloves;
• parsley - a bunch;
• mayonnaise - 50 ml.

How do we cook

Wash the beets, cut off the tail and the top, wrap them in foil. We bake in the oven at 200 degrees for 90 minutes. Then we take out, cool and clean.

We sort the nuts so that there are no partitions and shells, chop with a knife or rolling pin. You can use a coffee grinder. We leave several halves intact for decoration.

Pour the prunes with boiling water, wash, dry and cut into strips.

In a bowl, mix the prepared ingredients, salt and season with mayonnaise to taste.

If desired, add the garlic passed through a press.

Serve the finished salad in bowls, decorating with a nut and a sprig of parsley.

Salad with beets and walnuts, raisins

An exquisite option will turn out if you include dried grapes.

Peel the beets (1 pc.), Wash, cut into circles, put in a bowl. It needs to be pickled, as in the publication of Fr.

Or make this recipe. In a bowl, combine 1 tbsp. l vinegar, 1 tbsp. l soy sauce, 1 tsp honey, Provencal herbs. Mix everything and pour the slices with this mixture. Leave for 4 hours at room temperature, covered with a lid.

Steam the raisins, wash them well and dry them. Better to take light seedless varieties. They are softer and sweeter.

Put the pickled beets on a plate, on top - raisins. Cover everything with a handful of arugula. Sprinkle with toasted pine nuts and walnuts (1 tablespoon). We spread pieces of feta or feta cheese (50 g). Carefully pour everything with marinade from beets.