Salads made of beets became popular in the early 20th century, as Herring under Shuba appeared. The combination of boiled beets in this dish amazed even French chefs who came to the Soviet Union.
Of course, in addition to Herring under Shuba, other, less famous salads began to appear. For example, vinaigrette was considered one of the easy, everyday salads.
Later, additional ingredients began to be added to the vinaigrette. The original flavor of the salad changed.
It is worth giving a recipe for cooking one of the beet salads for a festive table.
Ingredients for beet salad:
- Boiled beets – 2 pcs;
- Pickled cucumbers – 2 pcs;
- Onions – 2 pcs;
- Vegetable oil – 2 tbsp;
- Sugar – 1/3 tsp;
- Black pepper – a pinch;
- Parsley – a bundle;
- Mayonnaise – 2 tbsp.
Preparation of beet salad:
Peeled boiled beets chop on large sharps grater or on a Korean-style grater. Cut quarter rings onion, fry for a couple of minutes in a frying pan with vegetable oil.
Pour to the fried onion ground black pepper, sugar and salt, stir and fry for another 2 minutes. Grate salted cucumbers on a fine grater, mix with beet.
Chop parsley finely, add to the salad along with fried onions
.
Dress the salad with mayonnaise and mix thoroughly.
We get a budget and simple salad of vegetables. It will be healthier if you replace mayonnaise with sour cream.
