Beet salads are a great vitamin boost for the winter period. As a rule, beet salads are prepared quickly and are quite tasty. The main thing is to cook beets properly, so that they remain juicy, tender and without earthy flavor.
There are several ways to cook beets. You can bake the vegetable or boil it. In both cooking methods, it is important to rinse the beets thoroughly beforehand, without peeling them. Otherwise, during the cooking process, the juice will leak out of the beet, which will make the vegetable tasteless in the salad.
Cook beets should be cooked for about 40-60 minutes after boiling
.
You can also bake beets. To do this, wrap the fruit in foil and remove to the oven for 40-60 minutes at 200 degrees.
After cooking, beets should be doused with cold water and only then remove the skin.
Now let’s make a useful and tasty salad from beets
Ingredients for the salad:
- cooked beets – 3 pcs;
- pickles – 300 g;
- boiled eggs – 4 pcs;
- dill – a bunch;
- onion – 1 pc;
- salt;
- mayonnaise – 3 tbsp.
Preparation of the salad:
Grate beets on a coarse grater, cut small cubes of pickles and boiled eggs. Shinkuem dill, chop finely chopped
onion. In a frying pan in vegetable oil fry onion until golden color 10 minutes. Put fried onions to beets, eggs, cucumbers and dill, dress with mayonnaise.
Do not forget to salt the salad, leave it in the refrigerator for half an hour.
You get a hearty simple beet salad as an appetizer.
