Many families have a variety of cold snacks on the daily menu. One of them is salad, the main ingredients of which are beets and walnuts. In addition to these products, the set of ingredients may include raisins, cheese, fruits, garlic, fresh herbs etc. The calorie content of the dish is average, and using sour cream dressing or natural yoghurt the calorie intake of the treat is reduced. Having discovered a beet-nut delicacy for yourself, you can eat tasty and healthy without extra financial costs.

Beetroot Salad with Walnuts Recipe

A delicious salad with beets and walnuts is very useful, since the vegetable regulates the functioning of the gallbladder, helps to normalize stool, improves blood quality, and nut kernels have a positive effect on the functions of the cardiovascular system, liver, and stomach. In addition, the treat is very simple, quick to prepare.... If you are starting this culinary process for the first time, use the tips step by step recipes with photo.

Beetroot salad with walnuts and prunes

• Time: 1.5 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 153 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Useful vitamin salad from boiled beets with walnuts and prunes have a mild, pleasant taste with a spicy garlic pungency. The beneficial properties of vegetables and prunes complement each other, having a beneficial effect on bowel function. The calorie content of beetroot salad with walnuts can be reduced by choosing a low-percentage mayonnaise for dressing or sour cream.

Ingredients:

• sweet root vegetable - 200 g;
• prunes - 50 g;
• nuts - 30 g;
• garlic - 2 cloves;
• mayonnaise - 2 tbsp. l.

Cooking method:

1. Cook the vegetable until tender, peel it, grate it on a coarse grater.
2. Separate the pulp of pre-steamed dried fruits from the seeds, cut into thin small strips.
3. Squeeze the garlic with a garlic, chop the peeled nut kernels with a knife or in a mortar.
4. Combine all products with mayonnaise, add spices if desired, mix thoroughly.

Beetroot salad with garlic and walnuts

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

If the vegetables were boiled in advance, then the rest culinary process will not take more than 15-20 minutes. This Beetroot Salad with Nuts and Garlic includes fresh herbs that increase beneficial features dishes. Remember that the vegetable will juice over time, so do not put a lot of mayonnaise at once, even if you think that the treat turned out to be dry.

Ingredients:

• beets (boiled) - 4 pcs.;
• nuts (peeled) - 100 g;
• garlic - 1 head;
• parsley, dill - 1 bunch;
• spices, mayonnaise - to taste.

Cooking method:

1. Grind the peeled vegetables with a grater, squeeze out excess liquid, salt and pepper to taste.
2. Peel the garlic cloves, pass through a press.
3. Finely chop the kernels of the nuts with a knife or chop them into crumbs with a blender.
4. Finely chop the fresh herbs with a knife.
5. Combine all components in containers, season with mayonnaise, mix.

With sprouted wheat

• Time: 25 minutes.
• Servings Per Container: 1 person.
• Calorie content of the dish: 112 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Those who look after health know the benefits of sprouted wheat grains. The product normalizes the work of the gastrointestinal tract, metabolism, blood sugar. By adding this component to beetroot salad with walnuts, you get a real vitamin "bomb". Soak the wheat in water for a few days and then start preparing the treat.

Ingredients:

• beets (boiled) - 1 pc.;
• walnuts - 2 tbsp. l .;
• sprouted wheat grains - 2 tbsp. l .;
• garlic - 2 tooth;
• sour cream (low-fat) - 3 tbsp. l .;
• mayonnaise - 3 tbsp. l .;
• green onions - a few feathers;
• salt to taste.

Cooking method:

1. Grate the vegetable, chop the nut kernels in any convenient way, finely chop the green onion, pass the garlic through a press.
2. Combine these ingredients with wheat, sour cream and mayonnaise dressing, salt, mix.
3. Place in a salad bowl, chill, decorate as desired.

Raw beetroot salad with nuts and raisins

• Time: 15 minutes.
• Servings Per Container: 1 person.
• Calorie content of the dish: 91 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: easy.

Delicious beetroot salad with nuts and raisins is the easiest of this series of appetizers. Cooking time is shortened due to the use of raw vegetables, not boiled. All dried fruits need to be added previously scalded with boiling water, so they become softer, and floating specks can be easily collected. There is no garlic in the recipe, but if you like light spiciness in salads, squeeze out a couple of cloves of this zesty vegetable.

Ingredients:

• beets - 1 pc.;
• raisins, nuts, mayonnaise - 1 tbsp. l .;
• spices to taste.

Cooking method:

1. Grate the vegetable on a coarse grater, chop the nut kernels into medium crumbs.
2. Combine all ingredients in a bowl, add any spices, season, mix thoroughly.
3. Serve chilled, garnished with sprigs of herbs and whole nut kernels.

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 108 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Such a beet-nut delicacy turns out to be not only tasty, but also more satisfying, since it contains hard cheese. Choose the variety of this product at your discretion - salty or with a piquant aftertaste. Make your treat healthier by making homemade mayonnaise sauce for dressing.

Ingredients:

• beets - 6 pcs.;
• hard cheese - 300 g;
• walnuts - 50 g;
• mayonnaise - 250 g;
• garlic - 5 teeth;
• spices to taste.

Cooking method:

1. Boil the root vegetables or bake in the oven until tender, cool.
2. Grate with cheese on a coarse grater, place in a deep salad bowl.
3. Free the nuts from the shell, chop. Pass the garlic through a press.
4. Season with mayonnaise, mix well, let it brew for half an hour in the refrigerator.

Puff beet salad with walnuts and apple

• Time: 1.5 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 115 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Slavic.
• Difficulty: easy.

Adherents of healthy nutrition will like this dish. Beetroot puff salad can be eaten at any time of the day and even for dinner. This treat is a storehouse of a large amount of vitamins, minerals and useful trace elements necessary for our health. Mayonnaise sauce has been replaced with sour cream, which contributes to the easy digestibility of all ingredients of the snack.

Ingredients:

• beets - 1 pc.;
• apples (sweet and sour variety) - 2 pcs.;
• prunes (pitted), walnuts - 100 g each;
• sour cream - 200 g.

Cooking method:

1. Rinse the prunes well, pour in hot water for 15-20 minutes to soften. Then cut into 5-6 pieces.
2. Peel the nuts, put in a dry frying pan, fry for 10 minutes.
3. Cook the vegetable until tender, peel, grate on a coarse grater.
4. Peel the apples, remove the stalk, grate, sprinkle lemon juice, so as not to darken.
5. Grind the nuts with a blender.
6. Put the treat on a dish in layers: vegetables, sour cream net, apples, sour cream, prunes, nut crumbs, root vegetables, sour cream. If desired and the availability of products, all layers can be repeated again. Sprinkle the top of the snack generously with nut crumbs.

Video

Healthy, very tasty, vitamin salad of beets 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 beet 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,
• handful 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 to cool down quickly, and easier to clean. Rub the peeled vegetables on a coarse grater or cut into thin strips.

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

Chop the nuts with a knife or chop 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 germ is delicious and as healthy as possible. Follow carefully the step-by-step photos of each cooking stage and follow the recipe. Beetroot salad can be made 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 beet 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, it can be prepared for any occasion.

Recipe 3, simple: beetroot salad with nuts and prunes

Homemade recipe beet salad attracts by the fact that he is 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 a 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 walnuts in any way possible.

Chop the garlic cloves.

In a separate bowl, combine the beets, prunes, walnuts, and garlic. Add mayonnaise. Taste the beetroot 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 who adhere 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 dry them slightly, cut into small cubes.

Grind the walnut kernels with a blender.

Add both ingredients to the salad and mix carefully.

Season the finished 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 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, garnished 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 beets of medium size
• 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 stuck earth gets wet. This will make it easier to clean. Thoroughly wash the beets, clean them from the ground. 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 boil. Let's wait for a boil 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 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 a snack. 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 dried fruit without pits with cold water and pour over boiling water. It happens that prunes are slightly harsh, 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 to dry for a few minutes.

Rinse 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 the 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 pieces.

Lay out the first layer of beets.

Pour sour cream evenly.

Put a layer of crushed apples on the beets.

And put the beets again in the last layer.

If desired, you can duplicate all layers in a salad with beets and nuts. 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 your family this simple salad - a treasure nutrients and minerals.

Hello to all your visitors. Today we will be preparing this simple salad not only delicious, but also very healthy in its properties. It is cooked all year round, always, no matter what time of year.

And we will cook it from the products that every housewife has in the kitchen:

• 3 pcs. medium-sized beets;
• 50 g walnuts;
• 2-3 cloves of garlic;
• Salt and pepper to taste;
• Mayonnaise;
• You can have greens.

Cooking beet salad

Beetroot salad with walnuts and garlic is very easy to prepare. If you already have a cooked beet, then you will spend only 10 minutes on its preparation. Very comfortably. Let's get started. Boil the beets, it needs to be cooled and then peeled. Grate it into a separate bowl on a coarse grater. Season with salt and pepper.

Clear garlic and chop preferably finely, I personally passed the garlic through a garlic press. Walnuts, you also need to grind, you can in a blender. Add garlic and nuts to the beets. Mix everything well.

Pour in mayonnaise and stir again.

Lay out neatly beetroot salad with walnuts and garlic in a deep plate or salad bowl. If you have one, you can sprinkle it with herbs, after cutting it.

Our salad is ready. You can eat. Bon Appetit.

This simple salad with all its useful properties is suitable for everyone and even for children. You just need to replace mayonnaise with sour cream and reduce the amount of garlic or not add it at all.

I have prepared a video How to cook beets very quickly, see if it will be useful for some of you:

P.S. Share with your friends. Suggest your options for salads.

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. 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 beet salad with cheese and garlic is immediately served to the table.

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 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 refueled 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 clove of garlic, 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 the 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 a salad, housewives think about how much to cook beets in order to preserve all the useful properties in them. 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.

Beetroot salad with nuts is one of the most simple ways provide your family with vitamins. You can try any of its options - honey, garlic, salty or sweet.

Beetroot salad with walnuts

Boil 1 kg of beetroot, rub it. Lightly fry 200 g of chopped nuts in a dry skillet. Rinse with 320 g of prunes, pour boiling water for a couple of minutes, cut into small pieces. Mix the prepared ingredients, season, place in the bowls.

Chop the raw peeled beetroot into thin strips. Slice a green apple without the skin. Add a tablespoon of steamed raisins, 5 prunes, and 1/3 cup chopped nuts. Season the dish with sour cream.

How do you like it?

Beetroot salad with prunes and walnuts without mayonnaise

200 g of prunes and? Pour boiling water over a glass of raisins for a few minutes. As soon as the dried fruits are swollen, discard them in a colander, blot with a paper towel. Cut the prunes and 6 dates into small pieces. Dry 0.25 cups of walnuts in a skillet, twist them in a meat grinder. Pre-boil 520 g of beetroot, rub it on a coarse grater. Mix all the ingredients, season with a tablespoon of lemon juice and 3 tbsp. spoons of honey.

Beetroot salad with prunes and walnuts

Boil 155 g in salted water chicken breast, crumble it into cubes. Chop the boiled beetroot and one peeled apple into strips. Sprinkle the apple with lemon juice. In this case, it will not darken. 5 pieces. cut prunes, chop 1/3 tbsp. nuts. From 5 tbsp. tablespoons of yogurt, prepare a dressing, add prunes, salt and pepper, nuts to it. Arrange the salad in layers, coat each layer with mayonnaise dressing. Refrigerate.

Prepare also.

Beetroot salad with nuts and mayonnaise

Bake 2 beets, let cool, rub. Chop the kernels of 10 walnuts a little, dry in a dry frying pan. Combine all ingredients. Pre-soak 10 pcs. prunes, chop a couple of cloves of garlic. Refuel.

Beetroot salad with raisins and walnuts.

Soak raisins, bake 2 beets, chill and grate. Cut the green apple into strips. Dry 10 walnut kernels in a frying pan, slightly crush. Combine all the ingredients, season with mayonnaise, salt to your liking.

How do you like it?

Beetroot salad with nuts recipe.

Grate 2 beets, carrots, green apple and celery, add chopped garlic, salt. Drizzle with lemon juice, drizzle vegetable oil... Sprinkle with dried chopped walnuts before serving, garnish with celery.

Beetroot salad with walnuts and garlic.

Wash 6 small beetroot fruits and boil them. The cooking time will depend on the size of the root vegetable. The smallest ones take about 40 minutes to cook, and the largest ones take a little longer. Pour cold water over vegetables for a few minutes, let them cool, peel. Grate the peeled fruits on a coarse grater, cut into thin strips. Squeeze the garlic through a garlic press, mix with vegetables. Chop the nut kernels with a knife or chop in a blender. Be sure to leave a few pieces for decoration. Add chopped kernels to vegetables and garlic, season with mayonnaise, stir. Put the salad in a salad bowl, garnish with nut halves.

It turns out quite tasty and.

Cheese recipe.

Prepare 420 g of boiled beetroot. It should be bright and sweet. It happens that the fruits come across slightly salty - in this case, the taste of the salad will be spoiled. There are also housewives who specially boil beets in salt water to improve them. taste qualities... Vegetables can be boiled or baked. After this process, clean them up. Wash with 200 g of dried prunes, straighten it, cut into strips. 0.5 tbsp. Dry the nut kernels in a skillet. Cut the cheese into pieces. Mix all the products with each other, season with mayonnaise, leave for an hour to infuse, serve.

It turns out incredibly tasty and.

Option with sour cream.

Choose small, sweet and tender beets with a bright color. Boil until tender, refrigerate, peel. Cut 5 nut kernels into small pieces. You can lightly fry them if you like. Leave a few slices intact to decorate the dish later. Rub the vegetables, remove excess juice. 8 pcs. Rinse dried prunes in warm water, pour boiling water over. You do not need to cook it. Chop into strips, add to a bowl of grated beets, send nuts here. Mix all components, season with low-fat sour cream.

How do you like it?

Beetroot salad with nuts and raisins.

Boil one beet in water with added salt, peel, cut into strips. Peel and chop the apple in the same way. Sprinkle the beetroot and apple with lemon juice. You will need about one teaspoon of it. Pre-steam a handful of raisins, dry, add to the salad. Combine peeled walnuts with the rest of the ingredients. Now you need to stir your salad and season with vegetable oil.

This dish is perfect for the period of winter beriberi. It will fill your body with energy and vitamins, and will give you an excellent mood. It will become indispensable during the diet. Fasting days, in the menu of which you include this salad, will become a real holiday for you. Its taste is very original. Raisins and beets give it sweetness, and lemon juice gives it sourness. Nut kernels are also very important, which add nutritional value and usefulness to the snack. It is a great substitute for animal protein.

Recipe with raisins and rice.

Rinse one beetroot fruit, boil, let cool, peel, chop into cubes. Boil 125 g of rice until tender, cool, add to the beetroot. Fry 70 g of nuts in a skillet, chop with a knife. Pour 100 g of raisins with boiling water, leave for 10 minutes. Add to pre-prepared foods. Wash the parsley, dry it, chop it, season with salt and olive oil.

Carrot option.

Peel the carrots, rub, sprinkle lightly with granulated sugar, leave to infuse and let the juice flow. Drain off excess juice so that your salad does not drip in the future. Scald the raisins with boiling water, combine with carrots, season with mayonnaise. Rub the cheese on a grater with large holes. Chop the garlic, stir everything. Bake the beets in the oven or cook. After cooling, grate on a fine grater. Prepare a transparent glass salad bowl, put the salad in layers: coat each layer with mayonnaise. Leave the top layer without smearing. Decorate with dill sprigs.

It turns out very tasty and

"Ladybug".

Soak 200 g of prunes to swell. It is advisable that you do this well in advance. Boil 2 beets and 3 carrots until tender. Peel and grate separately. Cut the soaked prunes into pieces. Finely chop 100 g of walnuts. Lay the salad in layers:

Carrot with prunes
- garlic with cheese
- beets with walnuts

Be sure to coat each row with mayonnaise, garnish with prune slices.

There is also another version of the same salad.

Ingredients:

Lemon juice - tablespoon
- boiled potatoes, sweet apple - 4 pcs.
- beetroot
- prunes - 25 pcs.
- a clove of garlic
- spices
- cheese - 115 g
- bulb onion
- egg- 4 things.
- mayonnaise, sour cream - 100 g each
- nut kernels - 6 pcs.

Cooking steps:

Soak dried fruits until they swell. Peel the apples, grate on a coarse grater, add chopped red onions, salt, pepper, sprinkle with lemon juice, stir, leave to marinate. Put the grated potatoes on a flat dish, sprinkle with a generous layer of mayonnaise. Put the onion and apple mixture on the eggs. Sprinkle with grated nut kernels, brush thickly with sour cream and mayonnaise. Chop the swollen dried fruits, set aside 6 pieces for decoration, give the shape of a ladybug, put your head on top, make a distance between the wings. Grate the boiled beetroot with large holes, mix with the squeezed garlic and sauce, stir, put on top of the salad. Lay out the remaining dried fruits in the form of dots on the back.

Salad with feta and currant sauce.

Required products:
- young beet fruits - 2 pcs.
- a handful of nut kernels
- a slice of Chinese cabbage
- olive oil - 2 tablespoons
- balsamic vinegar
- salt
- adjacent ground pepper mixture
- black currant - 120 g
- granulated sugar - a tablespoon
- water - 2 tbsp. spoons
- green onions for decoration

Preparation:

Prepare your vegetables. To do this, they need to be baked in the oven. You can, of course, boil, but when baked, they retain more aroma and taste. Peel the root crop, prick with a fork. Combine balsamic vinegar and olive oil. Put the root vegetables on a piece of foil, pour over the dressing, rub thoroughly on all sides, wrap in foil so that there are no holes left, bake at 200 degrees. Baked vegetables expand, refrigerate. Pour the sauce that formed during baking into a separate container, and cut the vegetables into cubes.

Fry the nuts in a dry frying pan until a light aroma appears, break it with your hands, getting rid of the husk. Chop the green part of the Chinese cabbage into strips, sprinkle with olive oil, salt, season, stir gently with your hands. Break the foot into small cubes. Make berry sauce: Mix 100 g of black currant, put in a saucepan, add 2 tablespoons of water, a spoonful of sugar, baked juice and a teaspoon of vinegar. Boil for a few minutes until the berries begin to burst. Grind the mixture through a sieve, cool. Green onions cut lengthwise in thin strips so that they begin to curl. Put on the surface of the plate Chinese cabbage, spread out beet slices, nuts and feta. Drizzle with olive oil, drizzle with currant juice, garnish with feta and green onions.