Beetroot salad with canned cucumbers. Beet salad with eggs and cucumbers

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 on canned cucumbers 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

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.
Remove the baked beets from the oven and cool.
When the baked beets have cooled, peel them and cut into small cubes.
Cut the pickled cucumbers into small cubes the same size as the beets.
Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
Peel the onions, rinse with cold water, dry and chop finely.
Prepare salad dressing. In a small cup, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Place chopped vegetables in a salad bowl: baked beets, onion and pickles and eggs, add the prepared dressing, mix well.
The salad can be served simply in a salad bowl, or in portions using a serving ring.
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.

Beetroot - very tasty useful product, used for preparing various dishes. This vegetable is equally good boiled, raw, or pickled. Therefore, it is recognized as the best basis for creating cold appetizers. In today's article you will find an interesting selection best recipes beet and pickled cucumber salad.

To prepare such snacks, it is best to buy small root vegetables of table varieties. It is important that they are approximately the same size. The specimens you select should not show any mechanical damage or traces of mold.

Beets go well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn or beans. Dried fruits, nuts, meat, fish, hard or processed cheese are often added to such snacks.

As for sauces, the best dressings for salads made from beets and pickles are mayonnaise, vegetable oil and various mixtures made from mustard or table vinegar.

Basic option

Although This recipe involves the use of a minimal set of ingredients; the salad made according to it has a very pleasant taste. To prepare this dish you will need:

4 not too large beets.
2 medium pickled cucumbers.
A pair of green onions.
Salt and refined vegetable oil.

This beetroot and pickled cucumber salad is very easy and simple to prepare. The bulk of the time is occupied by heat treatment of the main ingredient. The washed root vegetable is poured with water and boiled until tender. As soon as it becomes soft, remove it from the pan, cool, peel and grate it on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. The fully prepared appetizer is salted and topped with refined vegetable oil.

Option with potatoes

This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it does not contain such a rich assortment of vegetables. To create such a snack you will need:

250 grams of beets.
2 medium pickled cucumbers.
250 grams of potatoes.
A bunch of spring onions, salt and mayonnaise.

The washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickled cucumbers and chopped onions. The resulting appetizer is poured with mayonnaise and mixed. If necessary, you can salt it a little.

Chicken option

This hearty and tasty beet salad will certainly interest those who cannot imagine a complete lunch without something meaty. To prepare it you will need:

Large chicken fillet.
Big beets.
2 medium pickled cucumbers.
2 boiled eggs.
A small onion.
Medium carrot.
3 potatoes.
100 grams of celery root.
2 tablespoons 9% vinegar.
Salt, herbs and mayonnaise.

All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces of boiled chicken, chopped cucumbers and chopped eggs are also placed there. All this is mixed with onions, previously pickled in vinegar. A ready-made salad of boiled beets and pickled cucumbers is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on a festive table, then it can be decorated a little differently. To do this, lay out all the ingredients in layers on a flat plate, coating them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.

Option with canned beans

This simple but delicious beet salad can replace a full meal for those on a vegetarian diet. To prepare it you will need:

A can of canned beans.
Half a kilo of beets.
4 medium pickled cucumbers.
2 potatoes.
A small onion.
Olive oil.

The washed root vegetables are boiled in their skins, cooled, peeled and cut into equal cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and complemented with onion half rings. If desired, sprinkle the finished salad of beans, beets and pickles with chopped dill or chopped parsley.

Option with garlic and cheese

This interesting dish has a pleasant aroma and delicate taste. It will surely appeal to those who like moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means they are not ashamed to treat their friends. To make a similar salad of beets and pickles, you will need:

200 grams of cheese (processed or hard).
Half a kilo of beets.
250 grams of pickled cucumbers.
2 cloves of garlic.
200 grams of canned peas.
Salt, mayonnaise, herbs and onions.

Thoroughly washed beets are poured with water and boiled until soft. So that in the process heat treatment The root vegetable has not lost its bright color; it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then add slices of cucumbers and canned peas, from which all the marinade was previously drained. All this is combined with chopped onions and finely chopped cheese. The prepared salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.

Option with boiled beans

This hearty, nutritious snack is very tender and juicy. To prepare it you will need:

Not too large beets.
4 drops Worcestershire sauce.
A teaspoon of grainy mustard.
2 medium pickled cucumbers.
½ teaspoon of natural honey.
A glass of beans.
Medium bulb.
2 large spoons olive oil.
Salt and dill.

Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and cucumber slices. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, liquid honey and olive oil. Mix everything carefully and place it on a beautiful plate. If necessary, add a little salt to the appetizer, but usually this is not required.

It will sound too simple. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette. You can make many delicious salads from it. 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 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

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.
Remove the baked beets from the oven and cool.
When the baked beets have cooled, peel them and cut into small cubes.
Cut the pickled cucumbers into small cubes the same size as the beets.
Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
Peel the onions, rinse with cold water, dry and chop finely.
Prepare salad dressing. In a small cup, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Place chopped vegetables in a salad bowl: baked beets, onions and pickles and eggs, add prepared dressing, mix well.
The salad can be served simply in a salad bowl, or in portions using a serving ring.
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.

Beetroot and pickled cucumber salad is so easy to prepare that even a schoolchild can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store, or you can use your own, sealed this year. Bean mustard: “French” or “Dijon” will clearly highlight the taste of the salad, but you can prepare the dish without it.

Remember that the beet layer releases a lot of juice, so you need to serve the salad immediately after creating it. It is best to use olive oil, cold pressed. Boil the beets in water or bake them in advance, then cool quickly and peel the skins.

The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.

So, let's prepare everything necessary products and let's start cooking!

Grate the peeled and washed beets using a fine-mesh grater into a deep container. Leave for 5 minutes and squeeze out the juice.

We will do the same with pickled cucumbers, not forgetting to squeeze the juice out of the crushed mass, otherwise the whole dish will “float”.

Place a culinary ring on a plate, place a layer of beets in it, and a layer of cucumbers on it. We will not add salt to the dish, since cucumbers are already rich in various flavors and spices. Lightly compact the layers with a spoon and remove the ring.

Wash and chop the green onions, place the slices on the salad, add grain mustard and lightly sprinkle the dish with oil.

We will serve the salad of beets and pickled cucumbers to the table right away - everyone will stir it themselves.

Rating: 5.0/ 5 (1 vote cast)

Greetings to all site visitors!

Spring is just around the corner and our body has practically exhausted the entire supply of vitamins accumulated in the fall. During this period, more than ever, the presence of vegetables and fruits in the diet is necessary. One of the healthiest vegetables It’s considered, so let’s make it from boiled beets with pickles.

This root vegetable, unlike other vegetables, still retains a fairly large supply of vitamins by spring, which is why it is so useful for spring vitamin deficiency.

It contains many vitamins A, B, E, PP, calcium, chlorine, sulfur, phosphorus, magnesium, iron, zinc, iodine, cobalt, molybdenum and other microelements.

I also like beets because of their good taste and a positive effect on the digestive system, hematopoietic function of the body, and the ability to eliminate toxins.

Frequent consumption of beet salads and other dishes with this vegetable will serve as an excellent prevention of anemia, increase brain activity, relieve weakness, and speed up metabolism.

How to prepare a salad from boiled beets?

Wash the root vegetables thoroughly with a brush and fill with hot water. If you pour cold water, there is a high probability that the beets will darken. Cook the root vegetables for about an hour until done.

Then drain the water and cool the beets completely. Remove the peel and grate on a coarse grater. You cannot leave beets to cool in water, because... it will become saturated with water and the taste of the vegetable will hopelessly deteriorate.

Pickled cucumber gives the beet salad a pleasant sourness. We wash the cucumbers from brine, cut off the butts, cut them into small cubes or three on a coarse grater. If there is a lot of juice, then you need to squeeze it out a little with your hands so that the salad does not turn out watery.