Beetroot salad with cheese, meat or cucumber

Beets because of their taste and usefulproperties has long been used as a food product, but at first it was known as a medicinal product: root crops, stems and leaves have medicinal properties. Natural antioxidants contribute to the prevention of cancer. The rich content of iron helps to cope with anemia, and zinc and phosphorus - with rickets in children. Roots contain natural antiseptics that prevent the development of intestinal infections. Beetroot is useful for patients with diabetes mellitus, hypertension, scurvy, suffering from nephrolithiasis. Therefore, it is necessary to include beets in your diet, it can be beet soup or beet salad with cheese, meat or cucumber.

It is a delicious and light beet salad with cheese,which takes a little time. For its preparation use beets, goat cheese, nuts candied and young leaves of lettuce. If you put a chicken in a salad, you get the main dish. The dish will only benefit if you add vegetables to taste in it. Beet salad with cheese according to the original recipe for 6 servings is prepared from products:

  • 4 medium beets.
  • 1/3 cup of walnuts (shredded).
  • Young leaves of beet.
  • Salad leaves (different).
  • 3 tablespoons table with maple syrup.
  • ½ cup of orange juice concentrate (frozen).
  • 1/4 thin glass of balsamic vinegar.
  • ½ cup olive oil.
  • 60 g of goat cheese cheese.

Root beets are washed, but not cleaned.The beets are placed in a pan and poured with enough water to completely cover it. Bring to a boil, then cook for 30 minutes until ready (easily pierced with a knife). Drain and cool, clean, cut in half, and cut each half into thin plates (in the form of a semicircle). Walnuts are washed and fried in a frying pan over medium heat. Add maple syrup, mix to make the nuts evenly covered with syrup, then remove from heat and set aside to cool. Make the sauce, for this, in a small bowl, whisk together with a concentrate of orange juice vinegar and butter. In 6 serving plates lay the beet leaves, on which the candied nuts are sprinkled with herbs. Top with plastics sliced ​​beets, sprinkled with herbs, then goat cheese and poured with sauce. Beetroot salad with cheese is ready!

For hot summer days, this unusual salad of beetroot with meat is ideal, for preparing 4 servings of which the following products are needed:

  • 500 g of potatoes.
  • 8 small young root beets.
  • 12 slices of fried beef (roast beef) or ham.
  • 100 g mixed young leaves of beet, lettuce.
  • 2 tablespoons of chopped dill.
  • 60 g of sour cream.
  • 1 tablespoon horseradish sauce with cream.

Root beets and potatoes are washed, notcleaned put in cold water (vegetables should be completely covered with water). They give a boil, add salt and cook until ready (should be soft). Remove from the fire, drain the water, allow to cool (you can pour cold water, then the vegetables will cool faster and will be better cleaned). They are cleaned and cut into easy-to-use pieces. In a large bowl mix potatoes, beef, young beet leaves, salad and 1 tablespoon of dill. Separately prepare the sauce, for which mix sour cream, horseradish sauce with cream, dill, add 1 tablespoon of warm water, season with salt and pepper. Directly before serving add the beets to the salad and season with sauce.

It's easy to make a beetroot salad with cucumber, sweet onion and honey sauce. This will require:

  • 6 medium beet roots.
  • 1 large cucumber slice without peeling the peel.
  • ½ the head of the sweet onion is cut into thin half-rings.
  • 4 tablespoons of tea honey.
  • 4 teaspoons of apple cider vinegar.
  • 1½ teaspoons of Dijon mustard tea.
  • ½ faceted glass of corn oil.

In an oven heated to 200 oC, bake until(it will take 1.5 hours) beets (each one is wrapped in foil before). Pick up the baked roots and leave to cool in the foil. Purify the beets, then cut each into 6 slices. Spread the beets, slightly overlapping, half the large dish, the other half lay cucumber slices, and onion - in the center. Put in a cold place for 4 hours. For the sauce mix in a small bowl of honey, vinegar and mustard, knocking the mixture whisk, gradually pour oil. Before serving, vegetables season with salt and pepper, pour with sauce.

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