Salad of boiled beets and pickled cucumbers with garlic. Beet and pickled cucumber salad: selection of ingredients, recipe Beet salad with pickled cucumber and egg

Healthy, low-calorie, tasty, nutritious - beet salad with eggs and cucumbers. Step by step recipe with photo. Video recipe.
Recipe contents:

Beets are a frequent guest on our table. It is included in first and second courses, appetizers and salads. The vegetable will have a special taste and bring great benefits. And, despite the fact that a lot of salads have been invented with beets, from everyday to holiday, today I propose to prepare a simple beet salad with eggs and cucumbers. Thanks to the presence of eggs in the recipe, the salad is not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very winning. The dish turns out appetizing and non-standard. It will pleasantly surprise all eaters with its taste.

And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are suitable for more than just vinaigrette. This salad can be served not only for a weekday dinner; it is also not a shame to serve it on a holiday table. The recipe itself is extremely simple, but the result is excellent! One cannot help but say that the salad is low-calorie. If you are overweight, then feel free to use this salad, since it is seasoned with natural low-fat yogurt. But if you wish, you can use mayonnaise if extra calories they don't scare you.

• Calorie content per 100 g - 96 kcal.
• Number of servings - 1
• Preparation time: 10 minutes for chopping, plus time for boiling beets and eggs

Ingredients:

• Beetroot - 1 pc.
• Eggs - 1 pc.
• Pickled cucumbers - 1 pc.
• Fermented natural low-fat yogurt - for dressing
• Salt - a pinch

Step-by-step preparation of beet salad with eggs and cucumbers, recipe with photo:

1. Wash the beets, place them in a cooking pot and boil until tender. Its cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A small young vegetable will cook quickly, but an old and large one will take longer. Afterwards, cool the vegetable, peel and cut into cubes or strips.

2. Boil the eggs hard, cool in ice water, peel and cut into cubes. Boil them hard for 8 minutes after boiling. Prolonged cooking will give the yolk a blue tint.

3. Blot the pickles with a paper towel and cut into cubes, like all previous products. Try to maintain uniform cutting of all products.

4. Season the salad with yogurt. If desired, you can season it with mayonnaise or olive oil.

5. Mix the salad and you can start eating. You can serve it with any side dishes, meat steak, fried fish etc.

According to scientifically based nutrition rules, the diet of each of us should contain to a certain extent different kinds vegetables in raw and boiled, heat-treated and salted form. According to some researchers, this segment food products can reach a third or even half of the total diet. It’s a shame that few people in the modern world adhere to such attitudes. Unless people are seriously concerned about their health or are on strict vegetable diets. How to find a way out of the current situation and shift your diet towards consuming vegetables?

As easy as pie

And this is precisely the kind of dish that, through the preparation and consumption of which you can quickly make up for lost time. It is prepared simply and quickly. It can be used as a daily dish. And also, which is typical, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and create her own signature salad of beets and pickled cucumbers to please both herself and the guests who come. Moreover, this dish is also dietary and recommended for consumption during fasting (during strict fasting - without oil). So in many ways you will be right if you start cooking it almost every day until you get tired of it. And believe me, you won’t get tired of it anytime soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

The salad has two main components: beets and cucumber. And if cucumbers are mostly used pickled or pickled (but preferably not pickled, without adding vinegar), then beets can be boiled, baked, or raw. The taste of the final product of your culinary fantasies, accordingly, will also differ depending on this. You can try this way or that way - whatever tastes better and more convenient for you this time.

Beet

Well, as for beets, no one doubts their benefits. True, some doctors sometimes diligently try to ruin their reputation: they say that raw milk is harmful for people suffering from stomach diseases. But boiled or baked - this one is certainly beyond any suspicion. Among the features of the product, it should be noted that beets contain useful elements that do not lose their properties when heat treatment. It also has a unique composition of microelements and vitamins. Calorie content - 40 kcal/100 grams. Contains: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleanses the body from the inside with a kind of brush. Beets contain a whole sea of ​​useful amino acids. And the magnesium contained there has a healing effect on blood vessels and the heart. But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickles

Pickled cucumbers with beets, introduced into the dish in the correct proportions, enhance the antibacterial and fortified effect. Everyone knows that cucumbers (especially home-made, barrel-salted) are extremely useful to eat, especially in winter. The use of such fermented products, as some scientists believe, contributes to the “acidification” of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All these additional ingredients, introduced into the base salad, are designed to improve the taste and enhance the nutritional value of the dish. It is important to remember the rules of product compatibility. Peeled and chopped cucumbers usually go well in beetroot and pickled cucumber salad. walnuts, and pumpkins. You can add almost any roasted or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or (some use other types, for example, corn). Let’s immediately make a reservation that when it is forbidden to use oil, you can squeeze a drop of lemon juice into the salad or add a drop of brine from under the cucumbers (but then you need to add less salt).

Boiled beets with pickled cucumber for salad

Well, everything is clear with cucumbers. You need to take non-sour ones, without vinegar, non-marinated, barrel ones. Yes, and so that they crunch slightly - then the most relish! Cucumbers need to be cut into cubes (some people prefer to grate them on a coarse grater, but then be prepared for your salad to turn into mush). But as for the root vegetable, the most common option for beetroot and pickled cucumber salad is boiled. It is best to cook beets in a separate pan. You need to wash it, but many people do not recommend cleaning it: this way, the beneficial substances present in the root vegetable are better preserved and less digested. We don't even cut the tails. Cook over low heat until done (it should slide easily onto a fork). Then drain the water and cool to room temperature. Next, peel and cut or three on a coarse grater - as you like.

Salad "Beets with pickled cucumbers." Final stage

The final preparation of a simple and affordable dish is short and concise. Add cucumbers to the beets. Mix. Add nuts or seeds if desired. Season with vegetable oil (or don’t, but then you need to add a drop of lemon juice or pickle). Let it sit in the bottom of the refrigerator. We eat it with pleasure. Yes, as for the proportions of ingredients, experienced housewives prefer to use their eyes. But just in case: several medium-sized root vegetables, several medium-sized pickles, half a glass of peeled walnuts and a spoonful of vegetable oil.

Cucumbers are frequent guests in various salads. They always add an additional flavor to pickled cucumbers and allow you to achieve harmony and perfection. These vegetables especially stand out in. An ordinary root vegetable acquires an amazing flavor, becoming even more rich and attractive. Such dishes may include meat, fish, a variety of vegetables, fruits and grains, but they always turn out to be self-sufficient, multifaceted and appetizing. And all thanks to the fact that the snacks contain cucumbers, which give freshness and lightness.

Downtime in this case is the main advantage. This is what makes every note felt. The products do not mute each other, but, on the contrary, emphasize the impeccability of neighboring components. Potatoes are not added here in vain; they make the dish satisfying, but at the same time do not allow the appetizer to lose its freshness.

Required components:

• 500 gr. potatoes;
• 200 gr. pickled cucumbers;
• 20 gr. vegetable oil;
• 15 gr. mustard;
• 500 gr. beets.

Beetroot salad with pickled cucumbers:

1. The potatoes and beets are washed with a brush, placed in separate saucepans, filled with water and boiled. After cooking, cool, peel and cut into cubes.
2. Pickled cucumbers are cut in the same way, only they also squeeze a little of the marinade.
3. The oil is mixed with mustard.
4. The products are mixed.
5. The salad is placed in the refrigerator for a short time to soak and cool.

Beet and cucumber salad

Fresh cucumbers combined with delicate cheese and sweet beets create amazing harmony. It turns out incredibly light, but satisfying. The snack looks impeccable, and the taste is delightful. Moreover, you can achieve a completely different flavor shade, depending on which cheese is chosen.

Required components:

• 300 gr. beets;
• 200 gr. cucumbers;
• 50 gr. cheese;
• 30 gr. sour cream;
• 30 gr. mayonnaise.

Preparation step by step:

1. The beets are washed with a brush and left to boil. The finished root vegetable is cooled and peeled using the coarsest grater.
2. The cucumbers are washed and wiped, peeled and cut into strips.
3. To grind cheese, take a finer grater and rub it on it.
4. All products are poured into a salad bowl.
5. Mayonnaise is mixed with sour cream in a bowl.
6. The resulting mixture is poured over all the products and mixed together with a spoon.

Tip: beets baked in foil will be healthier and tastier than boiled. With this preparation, the root vegetable retains maximum useful substances, including vitamin C.

Salad with beets and pickles

From canned fish They prepare a lot of salads, including beetroot ones. Pleasant taste mackerel makes a simple salad of beets and pickles more rich and refined, surprisingly aromatic. Preparing this is incredibly simple. The result is a real gastronomic masterpiece that deserves attention and praise.

Required components:

• 200 gr. beets;
• 200 gr. pickled cucumbers;
• 2 garlic cloves;
• 80 gr. mayonnaise;
• 3 eggs:
• 300 gr. mackerel canned in oil;
• 30 gr. dill.

Beetroot salad with pickles:

1. The beets are washed with a brush and placed in a saucepan with water, boiled and immediately cooled, peeled and cut into cubes.
2. Place the eggs in a small saucepan and boil, then cool. Then they are cleaned and chopped into cubes.
3. The cucumbers are washed, squeezed out of the marinade and cut to the size of beets. If desired, the peel can be peeled, for example, if it is too rough or bitter.
4. The garlic is freed from the husk and crushed with garlic cloves.
5. Mayonnaise is mixed with garlic.
6. The jar of sardine is opened, the liquid must be drained, and the fish itself is chopped into pieces.
7. Combine all ingredients, add sauce and stir.
8. The top of the dish can be decorated with washed herbs.

Tip: if desired, pickled cucumbers can be replaced with fresh ones.

Beetroot salad with pickled cucumber

Tenderness chicken meat can make a salad of beets and pickled cucumbers perfect. Thanks to the fillet, the beet salad with pickled cucumber turns out to be very satisfying, multifaceted, but absolutely not burdensome. Mysteriously, the lightness does not leave the beetroot salad with pickled cucumber, but on the contrary, it is emphasized and felt to the fullest.

Required components:

• 300 gr. beets;
• 300 gr. chicken breast;
• 2 onion heads;
• 150 gr. pickled cucumbers;
• 120 gr. mayonnaise;
• 5 gr. coriander;
• 4 gr. pepper;
• 30 gr. 9% vinegar;
• 4 gr. salt;
• 4 gr. Sahara.

Boiled beet salad with pickled cucumber:

1. First of all, peel the onion and chop it.
2. Pour the mixture into a bowl, add salt, sprinkle with sugar and pour over vinegar, add a little water and marinate for about ten minutes. After they have expired, the liquid is drained and the onion itself is squeezed out by hand.
3. The chicken breast is washed and boiled in salted water. Then, without removing from the broth, cool and cut into cubes.
4. The beets are peeled with a brush and boiled in a saucepan, cooled and peeled, cut into thin strips on a board.
5. Cucumbers are laid out on a board and cut into cubes.
6. All products are combined in a salad bowl, poured with mayonnaise, coriander is added, pepper and add salt.
7. Stir the salad well and cool slightly.

Tip: to make a salad of boiled beets and pickled cucumbers even more nutritious and rich, you can not simply boil the chicken meat, but fry it in a frying pan with the addition of spices and chopped garlic. Adds an amazing aroma to the dish smoked chicken, which can also be used during the cooking process.

Beetroot and pickled cucumber salad

In its composition, this recipe resembles the well-known beetroot, peas, cucumber salad, but still has its own characteristics and differences. The resulting snack is richer than its famous counterpart, and even more flavorful. The dish combines a huge amount of vegetables, due to which the salad has a lot of useful properties.

Required components:

• 300 gr. beets;
• 200 gr. carrots;
• 300 gr. potatoes;
• 80 gr. olives;
• 1 onion;
• 200 gr. pickled cucumbers;
• 4 gr. pepper;
• 10 gr. apple cider vinegar;
• 10 gr. Sahara;
• 4 gr. salt;
• 40 gr. oils;
• 30 gr. green onions.

Beet salad, pickled cucumbers:

1. Beets, carrots and potatoes with a brush are washed, placed in three different saucepans and boiled in them, cooled under running cold water and peeled.
2. All root vegetables are cut into small squares on a board using a knife.
3. The onion is peeled and washed, placed on a board and chopped. Afterwards, the mixture is sprinkled with vinegar, sprinkled with sugar and added salt, marinated for 15 minutes, and squeezed by hand.
4. Cucumbers are cut into cubes.
5. Place the olives in a colander, strain off all the marinade and chop into thin rings.
6. All products are poured into one bowl, seasoned with salt and oil, and placed in portioned glasses.
7. Green onions are washed and dried, finely chopped, sprinkled on each individual portion.

Important! Beetroot and pickled cucumber salad will not be stored for long; it should be served immediately after preparation. You can keep beet salad and pickled cucumber in the refrigerator for a maximum of twelve hours, after which the dish is no longer suitable for eating.

Beetroot salads have an amazing taste and an incredible amount of nutrients. The snacks combine excellent taste and incredibly rich aroma. If the recipe also contains cucumbers, then true harmony and perfection can be achieved. Salads with beets and pickled cucumbers can add variety to your daily diet, and are always appropriate in a festive atmosphere. It would seem like a simple, ordinary dish, but it is simply impossible to do without it.

Buryak is a universal product; it can be combined with almost any ingredients, be they raw, boiled, pickled or pickled. One of the popular dishes based on it is considered to be beets with pickled cucumber, in other words, it is a salad, which in combination with spices and dressing turns out to be especially delicious.

Cooking recipes of this dish We propose to consider step by step in different variations, this will help you make the ideal salad for your taste.

Beet and cucumber salad with egg in a slow cooker

Ingredients

• - 2 pcs. medium-sized + -
• — pinch or to taste + -
• - taste + -
• — 1 PC. medium size + -
• - 2 cloves + -
• - 2 pcs. + -
• — 2 pinches to taste + -

Preparation

A budget option for cooking delicious food beet salad is a combination of chicken eggs, garlic and pickles with beets. We will bring the main ingredients of the future salad to the desired consistency in a slow cooker; this is much more convenient than boiling beet and eggs in a saucepan. The dish is prepared quite quickly, so you can start preparing it immediately before the guests arrive.

How to cook beet salad with cucumber in a slow cooker

1. Boil the whole beets (if they are very large, cut them in half) in a multicooker on the “Steam” mode for 40 minutes. Place the eggs and the beets into the container of the multi-cooker bowl. After 10 minutes of “steaming,” we take them out, cool them, and peel them. Cook the food in about 3 glasses of water.
2. Cool the cooked beets, peel them, and grate them on a grater (large).
3. Grind the peeled eggs after the beets on a coarse grater.
4. Cut the pickled cucumbers into strips.
5. Mix the crushed ingredients, add crushed garlic, ground black pepper, and salt.
6. Dress the salad with beets and cucumbers with oil or mayonnaise. We serve the finished dish to the table.

If you want, you can add carrots to the salad. Cook it in a slow cooker until it softens, then chop it finely and add it to the dish. This appetizer can be served with various cereals, fish, meat dishes or potatoes.

Beetroot with pickled cucumber and potatoes

If you want to make an unusual beet salad, add boiled potatoes. To season such a dish, use mayonnaise, but be sure to dilute it with mustard. The spicier the mustard, the spicier the salad will be.

You can also use sweet mustard mixed with sour cream. This dressing is more delicate, so your salad in this case will turn out more tender and juicy.

Ingredients

• Potatoes – 500 g;
• Cucumbers (salted or pickled) – 3-4 pcs.;
• Mayonnaise (preferably homemade) – to taste;
• Beetroot – 500 g;
• Mustard - to taste;

How to make homemade salad with beets and pickles

1. Cook the potatoes and beets (“in their uniforms”) until tender.
2. Cool the food, clean it, cut it into small cubes.
3. Also cut the pickled cucumber into small cubes.
4. Lay the salad in layers, grease each layer with homemade mayonnaise mixed with mustard:
   • First of all, add chopped cucumbers;
   • Next, lay out a layer of potatoes;
   • the last layer will be crushed beetroot.
5. Lubricate the top layer with mustard mayonnaise, just like all the previous ones. You can sprinkle some herbs on top of the dish, but this is rather optional.

Before serving, the appetizer must be given time to steep and each layer to be thoroughly soaked in the dressing. For more instant cooking You don’t have to lay out the salad in layers, but simply mix all the ingredients together and then season it with mayonnaise and mustard. You can also use other dressings for the dish, for example, all kinds of sauces or regular sour cream.

Beetroot and cucumber salad with cumin

A very light and easy-to-prepare salad with cucumber and cumin will decorate your table and make lunch more satisfying. A minimal set of easily accessible dish ingredients allows you to make a beetroot treat even every day. Seasoning the appetizer lemon juice, you will get an excellent dish that has retained its natural beet color.

Ingredients

• Cucumbers (salted) – 2 pcs.;
• Lemon juice - to taste;
• Onions – 1 pc.;
• Beets – 2 pcs.;
• Sugar - to taste;
• Cumin – 1 pinch;
• Salt - to taste.

Preparing beet salad with cucumbers

1. We bake the beets in the oven, then peel them and grate them on a coarse grater.
2. Cut the pickled cucumbers into small cubes.
3. Cut the onion into rings.
4. Mix the ingredients, salt, sugar, add a pinch of cumin to them, sprinkle everything with lemon juice. Finally, sprinkle the salad with onion rings.

Beetroot with pickled cucumber is a popular dish, but most importantly, it is tasty and very healthy. You can pamper both adults and children with this treat at the same time. For those who love crispy pickles, beet and cucumber salad is a real find. Use simple ones culinary recipes– and pleasantly surprise the people you love.

Bon appetit!

It will sound too simple. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette. You can make a lot of things from it delicious salads. For example, beet salad with pickles and eggs, which is good on weekdays and not bad at night. festive table. And how delicious it is, a real beet “firework”! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you have stocked up for the winter?!

Ingredients:

• medium-sized beets - 2 pieces (about 300 grams)
• pickled cucumbers - 2 pieces (about 120 grams)
• onion - 1 piece (about 50 grams)
• chicken egg - 3 pieces

for refueling:

• sour cream 15-20% - 2 tablespoons
• mayonnaise - 1 teaspoon
• mustard - ¼ teaspoon
• salt - to taste
• ground black pepper - to taste

For decoration:

• green onions - a few feathers.

Preparation

1. Wash the beets well, dry with a paper towel, and wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
2. Remove the baked beets from the oven and cool.
3. When the baked beets have cooled, peel them and cut into small cubes.
4. Cut the pickled cucumbers into small cubes the same size as the beets.
5. Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
6. Peel the onions, rinse with cold water, dry and chop finely.
7. Prepare salad dressing. In a small cup, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
8. Place chopped vegetables in a salad bowl: baked beets, onion and pickles and eggs, add the prepared dressing, mix well.
9. The salad can be served simply in a salad bowl, or in portions using a serving ring.
10. Wash the green onions, dry them and finely chop them. Garnish the salad with chopped green onions.

Note to the owner:

• for preparing salads it is better to use medium or small beets;
• The baking time of beets depends on the size;
• beets can simply be boiled, but it is believed that baked beets are tastier and retain color better;
• pickled cucumbers can be replaced with pickled cucumbers;
• if you want the salad to be spicier, add more mustard.