A simple salad of pickled beets. Pickled beet salad. Pickled beet salad recipe

09.01.2024

How to cook borscht: step-by-step recipe

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!

The holidays somehow dampened the overall activity. I went through the feed, and it’s noticeable how lazy everyone is to write, and ZhuZha periodically gives out “goats” to the delight of people. But we definitely won’t go to FB - we don’t like both of them.
But it seems like it’s fixed now, let’s see what happens next. We will write in short bursts of posts.

I cooked a lot of different things. But I will only talk about interesting things; the rest, if I have time before departure, will be pictures.

Now to the point. I made this a la vinaigrette, but in an unusual, pickled and festive version. It seemed good, it seemed to me, to be served with Borodino bread and soft neutral cheese and, of course, herring. Only the herring should be very lightly salted so as not to salt yourself and your guests.

But first you need to pickle the beets. You can make a lot of it at once, and then, as needed and desired, use it with meat, fish, or add to salads. Whoever likes it. And so, in itself, it goes great!

For the salad

2 pickled beets

1 carrot

1 green apple

2 pickled cucumbers

1 onion, red

2 tsp grated horseradish

150 ml heavy cream

2 herring fillets

salt, sugar

Boil carrots, chop finely.

Peel and seed the apple and chop it finely.

Beets, onions, cucumbers - finely chop everything.

Naturally, I didn’t cut anything with my hands, I just cleaned everything. The cutting took me exactly 2 minutes.
Philips sent me this set of inserts for a blender that cuts cubes as a New Year's gift.

Place all vegetables in a salad bowl and top with dressing.

For refueling whip the cream to stiff peaks, add horseradish, add a little salt, add a little granulated sugar.

Dry the herring with a paper towel and cut into pieces.

Place the salad on plates using portion rings, place pieces of herring next to them, and garnish with finely chopped red onions and radishes.

Marinade for beets

800 g beets

500 ml water

2 bay leaves A

3-4 pcs. carnations

5-6 pcs. peppercorns

1 tsp salt

25 g granulated sugar

70 ml 9% vinegar

The beets will be ready in 12 hours.

Boil the beets, cool and peel.

Marinade

Boil 500 ml of water with bay leaf, salt, sugar, cloves and peppercorns. Add vinegar.

For the salad you only need 2 beets. Cut the rest in half, put in glass jars, pour over the marinade and put in the refrigerator - this way it can be stored for a long time.

But I baked it 3 times over the holidays. Everyone asked.

And I made this Nikin roll from Australian lamb with smoked lard from Lithuania.
The smell was stunning, but the roll had to be slightly ruined; it didn’t fit into any pan, so they cut it in half. I did it not at home, but outside the city. At my house, if necessary, you can turn on half the stove as one large burner and fry a large piece on a baking sheet.
I didn’t think that I would cook at home, I miscalculated a little. As you can see, I made it without dough, but on a “cushion” of potatoes and peas.

And this is a gift from Oleg Ilyin (who hasn’t heard of him yet, see the tag “Oleg Ilyin’s Confectionery”) for Yegor’s fifth birthday - a sports KTM number 5. Five years!
He is already a prize-winner for us, he won 2nd place in the race in his group (at the time of the competition we had to hide the fact that he was not yet five).

We already have a tradition: every year on December 31 - no, we don’t go to the bathhouse, we get an ordered cake for Yegor’s birthday, for which he comes up with a toy himself. And remembers all 4! (started at two years old).

And we still have a great holiday ahead, no other country has anything like it - Old New Year!
Marina and I congratulate you all, and may this year pass calmly for you, without any worries or shocks, and may it be better than the last!

PS. Apparently, I hastened to say that ZhuZhu was repaired.... It gave out such zigzags when recording the post... if everything stays like this in the future, it will be a great pity if everyone runs away. But we are still holding on, despite the “goats”!

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 dishes, especially since today there are simply a huge number of recipes. Each one with vinegar has not only an unforgettable taste, but also an exquisite aroma.

Preparing this 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. It 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?

- a familiar combination to everyone. 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.

Required components:

200 gr. pickled beets;
300 gr. potatoes;
200 gr. carrots;
150 gr. pickled cucumbers;
150 gr. apples;
1 head of red onion;
20 gr. greenery;
30 ml. olive oil;
15 gr. beet marinade;
2 gr. salt;
4 gr. Sahara;
4 gr. pepper

Pickled beet salad recipe:

The potatoes and carrots are washed with a brush, placed in a saucepan and water is added there, the root vegetables are boiled, cooled and peeled, placed one by one on a board and cut into small squares with a knife.
The apples are washed under running water, and then peeled with a knife, the seeds are removed from the middle and cut into squares.
Peel the onion and then chop it into thin slices on a board.
The beets and cucumbers are immediately dried on a napkin. Cucumbers are cut with a knife into the same cubes as all other products. Grate the beets.
Without exception, all already prepared products are poured into one container and mixed.
Prepare the sauce in a small bowl. To do this, mix the beetroot marinade with oil, add sugar, pepper and salt, and then vigorously mix everything with a spoon.
Pour the prepared sauce over the salad, mix all the ingredients with a spoon.
After this, put it in a transparent salad bowl and garnish with washed, dried and finely chopped herbs.
The salad is placed in the refrigerator for a very short time so that it is fully saturated and cooled properly.

Pickled beets have an incredibly rich taste. During the cooking process, the root vegetable does not lose its original color and pleasant sweetish taste, but at the same time acquires amazing spicy, sour notes that transform it beyond recognition. In salads, this ingredient allows you to achieve a completely new, amazing taste that simply cannot go unnoticed. Even classic snacks such as “Vinaigrette” and “Shuba” turn out much brighter and more aromatic if you add not boiled or baked root vegetables, but marinated ones. And simpler recipes, such as beet salad with vinegar, turn out to be extraordinary, beautiful in their own way and not ordinary.

Beets are pickled both raw and boiled (baked). The second option is closer to me, because apart from the cooking/baking itself, cooking takes a minimum of time - half an hour is enough to marinate such a snack. The salad goes well with meat, poultry, meat products, cereals and any side dish.

I recommend using natural vinegar (any kind) or lemon juice. To enhance the wine note, sharpness and variety of textures, I add sauerkraut to the salad. Its brine further permeates the sweet boiled beets and enriches the dressing.

Fresh herbs, a choice of spices, a variety of cheese - to your taste. In order not to stain cheese pieces (shavings, cubes, lumps) with beet juice ahead of time and to maintain color contrast, sprinkle them on the salad when serving.

To prepare a salad of pickled beets and cheese, we will take the products according to the list.

If the sauerkraut leaves are large, chop them into strips.