Boiled beet salad - 105 cooking recipes

The simplest recipe for boiled beet salad consists of only three ingredients: the beets themselves, mayonnaise and garlic. Vegetables are grated on a coarse grater, garlic is crushed with a garlic press. In a more expanded variation, it is called “Red Moscow”, and walnuts are also added to it. By the way, you can significantly improve and lighten the taste of nuts if you soak them in boiling water and then at least partially remove the thin skin from them. In this form, the nuts turn out to be very tender, juicy, and tasty.

Many adherents of a healthy, balanced diet have recently liked to organize salads from diced boiled beets. A variety of ingredients are added to them, from nuts to cheese, cottage cheese, herbs and so on - whatever you have the imagination and courage to do))

Boiled beets can be included in salads in several forms: grated, cut into cubes, strips, slices, rolled through a meat grinder. Many people choose it not so much for its taste as for its bright, rich color. Especially if the beauty of the salad matters. The beetroot layer in a layered salad looks very cool.

How to cook beets for salad faster and easier? The best way is to use a pressure cooker. Wash the beets thoroughly and place them on the bottom of the pan. Pour in water so that it completely covers the vegetables and is even twice as high as them. Let the water boil. And after boiling, cook for half an hour (give or take) under a tightly screwed lid. Then carefully remove the lid, drain the broth and pour cold tap water over the beets. Let it sit like this for about five minutes.

Few people know and can explain what kind of magical powers are activated, but this trick with cold water helps to cook the beets until they are fully cooked. There is no need to salt it. Plus, root vegetables need to be selected in the same size, neither large nor small.