Boiled beet salad with pickled cucumber. Salad with beets and cheese Salad with boiled beet and pickled cucumber

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 festive, today I propose to prepare a simple beet salad with eggs and cucumbers. Thanks to the presence of eggs in the recipe, the salad turns out 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 fruit 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 you wish, 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.

Published: March 25, 2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Among the large number of salads that I often make for my family, a special place occupies vegetable salad with beets and cucumbers, I provide you with the recipe with photos. It is very versatile, so it is suitable for both weekday dinners and family celebrations. Its great advantage is the simplicity and availability of all products, and the taste of this salad is very original and unusual. You can also cook it.




Required Products:
- 2-3 pcs. medium potatoes;
- 1 PC. fresh carrots;
- 2 pcs. pickled cucumbers;
- 2-3 pcs. beets;
- one onion;
- one or two chicken eggs;
- 180 grams of mayonnaise.

Step-by-step recipe with photos:

The chicken egg must be hard-boiled for 8 minutes so that it can then be grated. Then move on to the rest of the vegetables. For this salad, boil the potatoes until soft in their skins. Do the same with beets.




It is advisable to cook it separately from the potatoes, as it will take longer to cook and can also turn the potatoes a burgundy color. The potatoes will be ready in 30 minutes, and the beets will be soft in 45 minutes, depending on the size. If you have the opportunity, cook everything necessary products the night before and place them on the bottom shelf of the refrigerator overnight to cool down and become the same temperature. Peel chilled foods.




Pickled cucumbers should also be well chilled. Peel the raw carrots and grate them on a fine grater. Chop the pickled cucumbers into small cubes.




Squeeze them a little to remove excess brine. Also try to chop the onion as finely as possible.

Decorate a simple vegetable salad with beets and pickled cucumbers with your favorite herbs or olives and it will be much more impressive. Give the salad time to soak and after a couple of hours you can serve it.






Bon Appetite!
Try cooking it the same way

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

Beetroot and pickled cucumber salad is just one of those dishes, 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. Little of, this dish It is also dietary and recommended for use during fasting (strictly 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 it this way or that way, whatever tastes better and is 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, promotes acidification of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All these additional ingredients, introduced into the basic 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, sunflower and pumpkin seeds.

You can add almost any roasted or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or olive oil (some use other types, for example, corn).

Let’s immediately make a reservation that during strict fasting, when it is forbidden to consume oil, you can squeeze a drop into a salad. lemon juice 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 if they crunch a little then it’s most relished!

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 is boiled beetroot and pickled cucumber salad. It is best to cook beets in a separate pan.

Then drain the water and cool to room temperature. Next, peel and cut or three on a coarse grater as you like.

Beetroot salad with pickled cucumber. 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.

Beet salad with pickles

Ingredients for the recipe "Beet salad with pickles":

• 2 eggs;
• 1 beet;
• Sunflower oil or mayonnaise;
• A few cloves of garlic;
• 2 medium pickled cucumbers;
• Black pepper and salt to taste;

Preparation of the dish according to the recipe "Beet salad with pickles":

An original salad recipe that can be served both for a regular lunch or dinner, and for festive table. Beetroot salad with pickles has an amazing taste.

Preparation steps:

Boil the beets until fully cooked. I cook it in a slow cooker for 40 minutes in *steam* mode.

Place it in a steamer container along with the eggs. Remove the eggs after 10 minutes.

Cool the finished beets, peel and grate them on a coarse grater. Cut the pickled cucumbers into strips.

Mix beets and cucumbers in a salad bowl.

We peel the garlic, chop it, and add it to the beets. Add salt and pepper, mix everything.

Dressing the salad sunflower oil or mayonnaise. Sprinkle it with fresh herbs, if desired.

Bon appetit!

Dear cooking lovers!

All multicookers differ from each other mainly in power.

Therefore, even if the mode of your multicooker matches the multicooker mode of the author of the recipe, the heating temperature may be completely different. You have a better understanding of the modes of your multicooker, so adjust the cooking time yourself. Tell us and our readers how you managed to prepare the “Beet Salad with Pickles” dish: you can do this in the comments.

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Pickled cucumber salad couldn't be simpler

Without a twinge of conscience, we can consider pickles our national product. Since time immemorial, our ancestors salted them in wooden barrels and tubs. It was impossible to imagine a winter menu without pickles: they crunched on the vigorous cucumbers with both potatoes and vodka; pickles were prepared with them, and served with appetizers.

We inherited this love for cucumbers along with recipes, but we are also trying to come up with something new.

For example, pickled cucumber salad. What's the first thing that comes to your mind? The vinaigrette!

But, firstly, this is far from new, and secondly, it still takes a long time: while you cook everything, while you cut it... Therefore, we offer you recipes quick salads from pickled cucumbers, well, just count one, two!

Salad with cucumbers and onions

Imagine: it’s winter, it’s freezing outside or a snowstorm is blowing, and on your table at home are hot boiled or fried potatoes, sliced ​​​​slices of snow-white lard with pink meat streaks and... Then everything depends only on your imagination. But, probably, everyone will also dream up pickled cucumbers for this still life.

What if it’s not just cucumbers, but a salad?

• Salted cucumbers
• Onion
• Vegetable oil

Peel one large onion and cut into cubes. Place the onions in a saucepan or bowl and pour boiling water over them. Literally after a minute, drain the boiling water and rinse the onions under cold running water (it’s most convenient to do this in a colander).

Also cut the pickled cucumbers into cubes and drain off the excess brine. Mix cucumbers with onions and season with vegetable oil, preferably aromatic (sunflower or mustard).

You can safely vary the amount of cucumbers and onions to suit your taste. And if you also add multi-colored (red and white) onions, the result will be absolutely beautiful!

Salad with cucumbers and beets

Do you know, ladies and gentlemen, that a good housewife always has boiled beets in her refrigerator “just in case”? So, a salad of pickled cucumbers with beets is just such a case.

However, you can boil beets especially for salad or buy them at a nearby grocery store. So, salad.

• Salted cucumbers
• Boiled beets
• Onion
• Green peas (canned)
• Black pepper (ground)
• Lemon juice

Use the quantity of products at your discretion. The only condition is that the quantity of all products must be the same.

Peel the boiled beets and cut into thin cubes. Chop the onion and cut the pickled cucumbers into cubes. Place all ingredients in a salad bowl and add green peas.

Season with three tablespoons of sauce vegetable oil, a tablespoon of lemon juice and half a teaspoon of black pepper.

Salad with cucumbers and potatoes

Based on the American potato salad You can make a delicious salad of pickled cucumbers.

Boil the potatoes in their jackets, cool and peel. Cut the onion, cucumbers and potatoes into cubes.

Season the salad with mustard-mayonnaise sauce (for three tablespoons of mayonnaise - a teaspoon of sweet, non-spicy mustard).

You know, in almost any winter salad, pickles will not be superfluous. And in the summer you can prepare salads with lightly salted cucumbers. And if you love pickles, then prepare such salads in winter and summer.

And cook with pleasure!

Beet salads with pickled cucumber. The best recipes with photos

I liked the soup, but it turned out to be very thick (I made it as in the recipe). Therefore, you either need more water or less pearl barley.

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

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Beet salad with pickles and egg

Perhaps the beet salad recipe will sound too simple for you. 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 on a holiday 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 on canned cucumbers for the winter.

Recipe information

Cooking method. cooking, cutting.

Cooking time. 2 hours 30 minutes

Total cooking time. 15 minutes.

Number of servings. 3.

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, onions and pickles and eggs, add 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.

You can look for other recipes:

Beetroot and pickled cucumber salad

I make beetroot and pickled cucumber salad very often in the winter. The salad complements any side dish well and goes well with meat and any meat dish. Takes little time to prepare and the vegetables are the simplest

and they are always present in the refrigerator. It’s hard to imagine anything simpler than a salad with beets and cucumbers.

• 2 beets medium size
• pickled cucumber 2 pcs. Wed size
• vegetable oil 2-3 tbsp. spoons
• salt to taste

How to make a salad

beets and pickles

Wash the beets and boil them in their skins, cook in a small amount of water. To make the color of the beets rich, add a spoonful of lemon juice to the water at the rate of one tablespoon of lemon juice per liter of water.

When cooking, cover the dish with a lid.

Another option to prepare beets for salad is to bake them in the oven. True, it will take more time.

1. Cool the beets or cook them the day before. Peel off the skin.

2. Peel the onion.

3. Grate the beets on a medium grater.

4. Finely chop the onion.

5. Grate the cucumber.

6. Mix the prepared ingredients and season with oil. Add salt to taste.

Luxvkus.ru wishes you bon appetit.
And you can cook this too

Cottage cheese cheesecake is a great, fluffy, cool dessert. I offer a recipe for a simple cottage cheese cheesecake that you can make at home.

Once you prepare it, you will definitely save the recipe and will use it.

Magnificent cookies with wishes or predictions come from China. The cookie resembles a pancake; prepared paper is placed inside. on which comic predictions are written. Then

I often prepare vinaigrette and have tried a wide variety of versions of this salad. Today I also decided to make a vinaigrette salad, but I didn’t have any sour cucumbers at home.

If you have a question: How to cook rice deliciously?, then this recipe is for you. Rice recipe with spicy salad is enough spicy dish, but if.

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 a maximum of nutrients, 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, lightness does not leave the beet 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.

According to scientifically based nutritional rules, the diet of each of us, to a certain extent, should contain various types of vegetables, raw and boiled, thermally processed and salted. Some researchers estimate that this segment of 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 they are people who 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 during 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 walnuts and pumpkins usually go well in a beet and pickled cucumber salad. 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 don’t recommend cleaning it: so useful material, present in root vegetables, 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.