Salads from beet tops and leaves. Beet leaf salad recipe with photo. Beet tops recipes

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Beet tops salads are very healthy and if you have purchased young beets, do not throw them away, but consider our simple and proven recipes and prepare a healthy and tasty salad for your family. We have selected several interesting recipes, you can easily use them and at the same time diversify your home menu. Beet leaf salad is combined with any side dishes, as well as meat and fish dishes.

Beet greens salad with lightly salted cucumber

Required ingredients for salad:

young beets with tops - 3 pcs.;

fresh cucumber - 1 pc.;

lightly salted cucumber - 1 pc.;

red onion - 1 pc.;

apple - 1 pc.

Required ingredients for dressing:

vegetable oil - 150 ml;

ground ginger - 2 tsp;

honey - 1 tbsp. l .;

mustard - 1 tsp;

salt to taste.

Cooking process:

Thoroughly wash the beets with tops under running water, then cut off the tops and cut them into small pieces. Wrap the beets in foil and put in the oven, bake for forty minutes at 200 degrees.

Cool the baked beets, peel and cut into large cubes or strips. Peel the onions, rinse and cut into medium cubes. Put the chopped ingredients into a deep salad bowl.

Finely chop the cucumbers and apples, add to the salad bowl. We fill the salad with the prepared sauce, if desired, you can add chopped green onions, mix and serve.

Beet leaf vegetable salad

Required Ingredients:

beet tops - 4 cuttings;

red bell pepper - 1 pc .;

green bell pepper - 1 pc.;

cucumber - 2 pcs.;

radish - 4 pcs.;

carrots - 2 pcs.;

mustard - 0.5 tsp;

lettuce;

pepper with lemon aroma - 1 tsp;

freshly squeezed lemon juice;

olive oil - 3 tbsp l .;

salt to taste.

Cooking process:

We wash the beet tops thoroughly and cut into large pieces, sprinkle with freshly squeezed lemon juice and leave for half an hour. During this time, we will prepare the rest of the vegetables.

Peel the carrots with cucumbers and cut into thin strips. Cut the radish into similar pieces. Cut the red and green peppers in half, remove the seeds and rinse well.

Rinse the lettuce leaves, dry and finely tear with your hands. In a deep salad bowl, combine chopped cucumbers with carrots, beet tops, lettuce and radishes. Separately in a bowl, combine the mustard with olive oil, lemon-flavored salt and pepper, and stir.

Season the salad with the prepared sauce, salt and stir to taste. Now fill the halves of the peppercorns with salad, garnish with sprigs of fresh herbs and serve.

Beet greens salad with chicken

Required Ingredients:

• beet tops - 1 bunch;
• lettuce leaves - 1 bunch;
• parsley - 1 bunch;
• boiled chicken fillet - 300 g;
• cucumbers - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l .;
• apple cider vinegar - 1.5 tbsp l .;
• mustard - 2 tsp;
• sugar - 2 tsp;
• ground black pepper and salt to taste.

Cooking process:

Cool the boiled breast and cut into thin strips. Then rinse the tomatoes with cucumbers and cut into small wedges.

Finely chop the greens and tops. Rinse the lettuce leaves and tear with your hands.

Put the prepared ingredients in a salad bowl and mix, let it brew. During this time, we will prepare the gas station.

Pour vinegar into a small bowl, add garlic, mustard, sugar, ground black pepper and salt passed through the garlic, mix.

Serve the finished dish and enjoy the salad with beet tops.

Enjoy your meal.

In Abkhazian cuisine there are many dishes that need to be prepared with a lot of added. They change the taste of food in an amazing way. In addition, culinary masterpieces that are absolutely amazing in taste are obtained from kohlrabi leaves, nettle or peacock shoots. Today we will cook with you beet leaf salad with nuts. I am sure that you will appreciate this wonderful summer dish, especially since its recipe is really very simple.

Peanut butter

The beetroot salad recipe uses peanut butter. If you don't have one at hand, then it's not difficult to cook it.

To do this, pass the peeled walnuts through the smallest grate twice, and then put them in gauze folded in several layers and squeeze it out with your hands. Strong male hands are best for this procedure, so ask your men to help you.

For this dish, it is better to use chard beet leaves, but if one is not at hand, then young leaves of any variety you are accustomed to are perfect.

Preparation

Take the young leaves, sort them out, remove the spoiled ones, wash the rest in cold water and put them in a saucepan with boiling salted water for 1 - 2 minutes. Try not to digest them, otherwise they will creep under the knife.

Correctly cooked leaves should be firm and retain their color.

Peel, wash, cut into small cubes and mix with beetroot leaves.

Grind walnuts in a mortar or twist in a meat grinder with a large wire rack and add them to a salad bowl. Also add finely chopped cilantro and dill, 1 teaspoon of wine vinegar, ½ tablespoon of Abkhaz adjika, 2 tablespoons of nut oil, mix everything well, garnish with whole halves of walnuts and serve. Our family loves such a chilled dish, so before serving, I put it in the refrigerator for 30 minutes. Bon appetit!

Ingredients for the recipe

• Beet leaves - 500 grams;
• Onions - 1 piece;
• Walnuts - 150 grams;
• Wine vinegar - 1 teaspoon
• Abkhaz adjika - ½ tablespoon;
• Nut butter - 2 tablespoons;
• Dill and cilantro greens - ½ bunch.

When buying or collecting young beets in the garden, many housewives cut and throw away the tops - beet leaves with stalks, and they do so completely in vain. Beet tops are the same tasty and valuable product as beets themselves, even several times surpassing them in terms of the content of nutrients. One of the categories of dishes that can be cooked with beet tops is salads, and we will tell you about them.

Beet tops are very useful - they contain folic and ascorbic acids, vitamins B, P, PP, U, as well as substances such as magnesium, potassium, iodine, iron, calcium, betaine, cobalt, choline. Vitamin C in beet tops is several times more than in the root crop itself.

A few decades ago, Soviet scientists established that the leafy parts of various vegetables are superior to root crops in chemical composition. Beets are one of the prime examples of this.

In the cuisines of different countries of the world, including ours, there are famous dishes that are prepared with beet tops. In our country, for example, it is summer borsch, and in Georgia it is pkhali. It is customary to cook with beets and salads, such salads are a real vitamin bomb for the body, eating them periodically, you provide yourself with the prevention of internal hemorrhages and sclerosis, problems with metabolism and hematopoiesis, gastric ulcer and duodenal ulcer, gastritis, liver diseases and etc.

Salad recipe with beet tops and nuts

You will need: 4 sprigs of parsley, tops of 3 young beets, 2 cloves of garlic, 1 onion, 3 tbsp. vegetable oil, 1 tsp. adjika, 0.3 cups of walnuts, salt.

How to make beet greens salad. Chop the onion into rings, finely chop the garlic and parsley, and the nuts into coarse crumbs. Rinse the tops well and cut into pieces about 4 cm in length, put in boiling water, blanch for 4 minutes, put in a colander, cool. Stir the tops and nuts, onions, parsley and garlic, season the salad with adjika and butter and salt to taste.

Salad with vegetables and beets with tops

You will need: 3 young beets with tops, 1 apple each, a red onion, fresh and lightly salted cucumber, dressing - 150 ml of vegetable oil, 1 tbsp. honey, 2 tsp. ground ginger, mustard, salt.

How to make beet greens salad with vegetables. Cut the tops of the beets and rinse them thoroughly. Rinse the root vegetables and, individually wrapped in foil, bake 3 beets for 40 minutes in an oven preheated to 200 degrees, cool, peel and cut into medium pieces. Cut the apple and cucumbers into cubes, chop the onion finely, cut the beet tops into small pieces. For the sauce, beat the butter with mustard, ginger, honey, add salt, season the ingredients in a bowl, mix the salad.

Beet greens salad with egg

You will need: 200 g of fresh beet tops, 50 g of sunflower oil and green salad, 1 hard-boiled egg, ½ lemon, parsley, dill, salt.

How to make a salad of beet tops, herbs and eggs. Finely chop the tops, lettuce, herbs, season with oil. Finely chop the egg, add to the salad, pour over the salad with lemon juice and salt, stir and serve.

Beet green salad with chicken and vegetables

You will need: 250 g of boiled chicken breast, 150 g of cucumbers and small tomatoes, 1 bunch of lettuce, beet tops and parsley each, dressing - 2 cloves of garlic, 2 tbsp. olive / sunflower oil, 1.5 tablespoons apple cider vinegar, 2 tsp each mustard and sugar, pepper, salt.

How to cook chicken and beet tops salad with vegetables. Cut the breast into strips, slices - cucumbers and tomatoes, chop greens, tops and lettuce. Stir all the dressing products, excluding oil, and then start pouring it in a thin stream with constant stirring. Combine salad products, pour over the dressing.

Try making any salad with beet greens to your liking - it can be used with the stems just like regular lettuce or greens. Not throwing away, but adding this most valuable product to your daily diet, you will greatly benefit your own health and the health of your family and friends.

• Several sheets of beet tops;
• Fresh cucumber, 3-4 things;
• fresh tomatoes, 2 pieces, if using cherry tomatoes, 4-5 pieces;
• Green onions, 50 grams;
• Celery, to taste;
• Bell pepper, 203 things, different colors;
• Lemon juice;
• Olive oil;
• Salt, black pepper, basil. oregano;
• a jar of canned corn;
• A couple of cloves of garlic.

Recipe:

1. According to this recipe, the salad turns out to be bright and very fresh. It also contains a lot of vitamins, all vegetables are used fresh. Therefore, they retain all the useful properties. Rinse the beet tops under running water, then cut into thin slices.
2. Wash the fresh cucumber, cut off the bitter part on both sides. Then cut the fresh cucumber into medium-sized cubes.
3. We also rinse fresh tomatoes under running water. Then we cut it into small cubes, or small slices.
4. We will cut the green onions into thin rings.
5. Wash and chop the celery.
6. Let's clean the bell pepper well inside, remove all the seeds and partitions. Then we will wash well and cut into small cubes. Take green, yellow, red peppers, it will be very beautiful.
7. We open a jar of corn and salt all the liquid, rinse the corn under water using a colander.
8. Peel and rinse the garlic under running water. Then chop the garlic with a garlic or a fine grater.
9. Add lemon juice and spices to olive oil: black pepper, oregano, basil. Mix the salad dressing well. Then add chopped garlic, it is advisable to put the dressing in the refrigerator for 15 minutes. Thanks to this, the dressing will have a richer taste.
10. We put all the products that we have prepared in a common container, then mix them well. Salt the salad to your taste and season with dressing, mix well. We shift the salad into the salad bowl to make it more beautiful, cover the bottom of the salad bowl with salad leaves. We can immediately serve the salad to the table. It is very light and dietary, suitable as an appetizer for an island dish, or as a light dinner. This recipe is especially suitable for those on a diet. Be sure to cook with a vitamin recipe. Sour cream or mayonnaise is also used as a dressing. Bon Appetit.