Boiled beets with nuts. Beetroot salad with garlic and walnuts. Beetroot salad with prunes and walnuts without mayonnaise

Beetroot salad with nuts and cheese is easy to prepare, delicious and incredibly healthy. Suitable for every day.

Few people know that beets are the richest source of folic acid, which is essential for pregnancy.

One of the most popular is beetroot with cheese and walnuts. And you can prepare such a salad in different ways.

Beets for salads can not only be boiled, but also baked. It's simple: wrap the vegetable in foil and place it in the oven. At a temperature of 180-200 degrees, it will be ready in 1-1 hours.

The size of the root crop matters: small beets are baked faster - sometimes even in half an hour, large root crops take more time.

Cheese can be any: hard, feta cheese, goat, even mozzarella. There is . And nuts can be replaced with pine nuts.

Ingredients:

beets - 300 g
cheese (any to your taste) - 100 g
walnuts - 30 g
garlic - 1-2 cloves
mayonnaise

Or a low-calorie dressing:

olive oil - 2 tablespoons spoons
lemon juice - 0.5 tbsp. spoons
salt to taste

How to make a salad of beets, cheese and nuts:

1. Cool boiled or baked beets at room temperature. Peel the root vegetables and cut them into thin "noodles" - Korean style. Place in a salad bowl or on a wide flat plate.

2. Chop the walnuts with a knife into small pieces, comparable in size to buckwheat. Heat a dry frying pan (you do not need to add fat to it) and lightly fry the nuts, stirring them with a spatula.

3. Rub the cheese on a coarse grater.

4. Sprinkle the salad with hot nuts and chopped garlic (chopped with a knife or crushed with a hand press) on top.

5. Before eating, you just need to mix everything and season the salad.

Beetroot salad with cheese and prunes

Ingredients:

2-3 medium beets
8 pcs. prunes
5-6 pcs. walnuts
70 g hard cheese
sour cream or mayonnaise for dressing
salt to taste

How to make beetroot salad with walnuts:

1. Beets for salad must be boiled until tender and cooled, peeled and rubbed on a coarse grater.

2. Grate hard cheese on a fine grater.

3. Pre-soak prunes in hot water. Pat dry on a paper towel, cut into strips.

4. Walnuts must be peeled beforehand. Can be fried or dried in the oven, chopped and added to salad.

5. Mix and fill everything.

Cheese and beetroot salad with carrots

Ingredients:

beets - 1 piece
carrots - 1 piece
walnuts - 50 g
Adyghe cheese - 200 g
vegetable oil
balsamic vinegar to taste

Cooking salad with beets, carrots, cheese and nuts:

1. Boil the beets, cool, grate on a coarse grater.

2. Grate carrots (raw) on a coarse grater.

3. Cut the Adyghe cheese into cubes.

4. Chop the walnut.

5. Add oil and balsamic vinegar.

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 the 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.

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,
a handful of walnuts, 150 grams,
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. Fill the finished beetroot with cold water for ten minutes 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, 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. Pre-cooked beets are the only prerequisite for fast food preparation.

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 a delicious recipe, we need walnuts, which we grind.

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

Add sprouted wheat, 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 beetroot salad is attractive because it has a mild, pungent taste and is very healthy. 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 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 who adhere to this principle will surely enjoy a light salad of 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 of fresh vegetables can use thermally unprocessed beets for salad preparation, but those who do not understand or even unpleasantly taste such a taste should first bake the healthy vegetable in the oven or boil until cooked in plenty of 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 than a dish.

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 hard cheese
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 to get the adhering earth 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 cook. 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 the finished beetroot salad 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

The layered salad, the recipe from the photo of which is in front of you, is suitable for those who adhere to the principles of healthy eating. It is based on healthy products - 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 seeds with cold water and pour over with 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 the walnuts and dry them by pouring them into a frying pan, dry them over low heat for 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.

Peel apples and boiled beets.

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 parts.

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, all layers can be duplicated in a salad with beets and nuts. Pour sour cream on top of the salad.

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

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

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

This snack is rich in vitamins and valuable substances.

First you need to boil the root vegetable directly in the skin. This will take 40-45 minutes.
The finished vegetable is peeled and rubbed coarsely.
Chop the garlic in any convenient way. It can be simply chopped finely, passed through a press, or kneaded in a mortar.
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.

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.
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.
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.
Sprinkle the garlic and nuts over the prepared beets.
The appetizer is dressed with salted mayonnaise.

The dish is decorated with chopped herbs.

Beetroot salad with cheese and garlic

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

Ideal for an evening dinner with your family.

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.
Crushed fresh garlic is added to the same container.
Cheese is rubbed separately on a grater. It also goes to the rest of the components.
All ingredients are salted, seasoned with mayonnaise or other suitable sauce and mixed 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.

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.
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.
The prunes are washed, steamed with boiling water. When the dried fruit has softened, it needs to be cut into small pieces.
The products from the first three steps are combined. Crushed garlic is added to them.
To prepare the 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 of processed cheese, 2 barrel pickled cucumbers, 180 g of canned green peas, 2-3 garlic cloves, table salt, half a bunch of green onions, sauce.

Very quick and tasty salad.

The root vegetable is boiled until tender, after which it is completely cooled, peeled and crushed into cubes.
Cheese is shredded in the same way. A soft product from trays will not work.
Pickled cucumbers are also cut into cubes.
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.
Crushed garlic is the last to go to the salad.
The appetizer is seasoned with salty sauce and mixed 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.

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

First, roots, eggs and chicken are boiled in salted water.
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.
The second layer is grated beets with mayonnaise and chopped nuts.

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.
Next, the beets are rubbed coarsely and poured into a salad bowl.
Chopped horseradish and crushed garlic are added to the vegetable.
To taste, the appetizer is salted and seasoned with low-fat sour cream.

The combination of products from the discussed salad 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.

Salads are invariably present on the menu of most people. There are necessarily several of them on the festive table, but the everyday one is not complete without such dishes, especially if the hostess in the house is not lazy and not too busy with work or problems with children. And many home chefs willingly cook with walnuts, adding a variety of additional ingredients to it.

Why choose these products

Beetroot has retained its popularity for centuries. It is used in first courses - borscht and beetroot soup, vegetable caviar and a variety of snacks are made from it. This is because it prevents the stomach from getting fixed, helps fight gallbladder diseases and improves blood quality.

Any nuts are no less useful, but walnuts are the best among them. The trace elements contained in them have a beneficial effect on a person with anemia, problems with the liver, heart or stomach, atherosclerosis and vitamin deficiency.

Perhaps it is precisely because of the beneficial qualities of the constituents that people love beetroot salad with walnuts, especially since the combination of these products is very pleasant to the taste.

Most popular recipe

He is familiar, perhaps, to everyone. Take 3 beets, 80 grams of peeled kernels, 3 pieces of garlic cloves, sugar and salt - at your discretion. Some people also add carrots to such a salad of beets with walnuts and garlic, but this is optional. The main vegetable is boiled, peeled and rubbed coarsely. If there are carrots in the dish, they are not boiled, but rubbed raw. Nuts are fried in a skillet without any "grease" and finely chopped. The garlic is passed through a crusher. Everything is mixed, seasoned with not too fatty sour cream (as an option - with mayonnaise, but this is worse), salted and seasoned with sugar (if you took mayonnaise, set the sugar aside). The finished result is decorated with chopped herbs.

With additional "accessories"

Beets go well with various healthy dried fruits. One of the most popular is the dish in which it is combined with prunes. For such a salad of beets with walnuts you will need: about 700 g of vegetables, 8 pieces of prunes, 3 tbsp. tablespoons of nuts and mayonnaise, onion. Salt, as always, to your taste. Beets are boiled (or baked), peeled and rubbed. Nuts are finely chopped. The prunes are steamed until soft (make sure not to overexpose them in boiling water, in which case it will begin to creep), and then cut into 4 pieces. Everything is mixed with finely chopped onions, salted and seasoned. Separate advice: when filling your dish, mix mayonnaise with sour cream - it will be much tastier.

You can also vary the ingredients included in this salad: walnuts, raisins, beets. It turns out to be no less tasty and healthy. If you find it a little sweet, squeeze out some lemon juice.

Many people advise to cook this dish from raw beets. The color of the salad turns out to be brighter, while the beneficial qualities of the vegetable are not lost from heat treatment. Plus, the food becomes much juicier. However, keep in mind: it is better to eat it freshly cooked, since the juice flows down, and the beets begin to "wither". And not everyone likes the taste of this raw vegetable. However, it's worth a try!

Greek salad - tasty, healthy and unusual

There are many recipes under this name among the people. This is understandable: Greek cuisine is rich in a variety of snacks. She also paid attention to beets. The offered salad of beets with walnuts also includes 2 cloves of garlic (1 piece), cilantro, 0.5 teaspoon each of wine vinegar and black ground pepper, a glass of olive oil, a teaspoon of light honey (necessarily natural, it is better to buy on the market ) and soft cheese (120-130 g). 2 beets are baked (not boiled!). Lettuce leaves are washed, torn and laid out on a dish. The vegetable is cut into cubes and laid out on top of them. 150 g of nuts are chopped to the maximum (it is better to use a blender), spread over the beets. Pieces of cheese are placed on top, then onions, and cilantro on top. A sauce is made from honey, oil, vinegar, pepper and crushed garlic. It is poured over the whole beetroot salad with walnuts, but it is mixed only before serving. By the way, it can be served in a common salad bowl, or in small containers for everyone.

One of the best lean salads

Anyone who observes church fasts or simply protects the figure knows how quickly traditional dishes get bored and how one wants something tasty on such days. They can be advised to prepare such a salad: beets, pomegranates, walnuts, garlic. The ratio of the products is as follows: 500 g, 1 piece, 120 g, 3 wedges. At first, the preparation is standard: the beets are boiled and rubbed, the garlic is crushed, the nuts are chopped. The pomegranate is disassembled into separate grains, after which everything is mixed. For dressing, mayonnaise is mixed with vinegar (preferably wine or apple cider) in approximately equal amounts. Everything must be insisted in the coolness for at least half an hour before use.