Even Avicenna and Hippocrates, the juice of this root vegetable served as a faithful assistant, and the Balkan peoples used it as a panacea for the plague. Of all its advantages, it is worth mentioning its culinary merits, because you can prepare many dishes with it, in particular a quick and simple raw beet salad. This recipe allows not only to preserve and transfer to a person all the healing properties of this vegetable, but also to please with its excellent taste.
This burgundy fruit has become incredibly valuable since the times of the ancient Greeks, where local aristocrats not only decorated tables with dishes made from this vegetable, but even gave each other gifts as a sign of respect and honor in the form of silver beets. And it must be said that the beets deservedly received such dividends.
Benefits of beets
For those who like to count calories, this root vegetable will also be a very interesting product. Plus, recent studies have shown that if you cook both raw and cooked beets along with meat, this will allow the body to absorb all the necessary proteins to the maximum.
As a result, even a small piece of beef tenderloin in such a fruitful beet tandem can satisfy you quickly and for a long time.
Similar facts can be found in abundance in the biography of this sweet burgundy turnip, and all because it is truly incredibly healing.
Along with the endless praises addressed to it, it is still worth mentioning its diuretic and hematopoietic quality. In addition, beetroot perfectly stimulates intestinal peristalsis and has a laxative effect. And the abundance of iodine and iron in its composition makes it possible to introduce beets into the diet of people suffering from thyroid pathologies and anemia.
Which one tastes better?
Agronomists and breeders work tirelessly in their field, constantly delighting us with more and more new varieties of different plants. But is this so good, because in such abundance it is easy to get lost. So what kind of beets can you eat raw so that they are tasty, sweet and pleasant?
The best beetroot for a raw food diet should have certain characteristics that will help us make the right choice:
- The root vegetable should have a very dark skin, almost black or dark burgundy;
- Ideally, when cut from a tasty beet, you can immediately notice the intense burgundy pulp without rings or coarse fibrous inclusions;
- Good, ripe and sweet beets should release rich burgundy juice when cut;
- Excellent salad varieties are: Detroit, Boro, Bona, Marusya, Pablo, Rondo, Smuglyanka, Furor, Action and some others.
Undoubtedly, the healthiest dishes are those in which fresh vegetables predominate, because in this case, the ingredients that have not undergone heat treatment are literally bursting with vitamins and minerals.
In addition, we will try to do without harmful mayonnaise in order to preserve our dietary composition in its original form.
Pickled beets with nuts
Even though you won't need to boil or bake the beets, the recipe still calls for treating them with a spicy nut vinegar.
Ingredients
- Beetroot - 3 medium root vegetables;
- Walnut kernels – ½ tbsp.;
- Garlic - 6-8 cloves;
- Table vinegar 6% - 4 tbsp;
- Coriander powder - 2 tsp;
- Granulated sugar - 2.5 tbsp;
- Chili pepper powder – ½ tsp;
- Powdered black pepper - 1.5 tsp;
- Salt - ½ tbsp;
- Unrefined sunflower oil - ½ cup.
Preparation
- Since the beets do not need to be boiled, the root vegetables must be thoroughly washed and peeled, after which we grate them using a Korean carrot grater.
- Next, prepare the marinade. Grind the nut kernels along with the garlic in a blender, and then mix with salt, granulated sugar, all the spices, oil and vinegar.
- Now all that remains is to mix the beets with the marinade and let the salad brew for an hour or two in the refrigerator.
The root vegetable prepared according to this recipe is reminiscent of Korean marinades, but unlike the latter, this salad does not contain any harmful E additives and monosodium glutamate to enhance the taste.
Refreshing raw beet salad
Ingredients: - 450 g beets;
- orange; - half a lemon; — 50 ml each of apple cider vinegar and olive oil; - 40 g sugar; - 15 g parsley; - 1 tsp. sesame seeds; - salt. Peel the beets and grate on a coarse grater. Squeeze the juice from the orange and half a lemon and mix them in a small cup with the vinegar, olive oil and sugar. Pour the resulting mixture over the vegetable shavings, stir it and refrigerate for 4 hours. Stir the salad again, drain off the excess marinade and add salt. Place the appetizer in a salad bowl, sprinkle with finely chopped parsley leaves and sesame seeds.
Fresh beet salad with apple
This recipe is simply incomparable, despite the simplicity of preparation and the banality of the composition. As a dressing, we will use a spicy mustard-based olive oil sauce, which is in perfect harmony with fresh beets.
Ingredients
- 1 beetroot;
- Celery root – 1 pc.;
- Large carrots – 1 pc.;
- Green apple – 1 pc.;
- Olive oil – 70 g;
- Mustard – 2 tsp;
- Honey – 2 tsp;
- Powdered black pepper – ¼ tsp;
- Salt - a pinch;
Preparation
- The first step is to thoroughly rinse and peel the vegetables. Then grate the beets, carrots, apples and celery root on a grater with large holes or cut into small pieces.
- In order to prepare the dressing, you need to thoroughly mix the vinegar with oil, mustard, salt, honey and pepper in a separate bowl.
- The dish should be prepared as follows: on a serving plate, place beetroot, carrots, apples and celery in layers, simultaneously sprinkling each layer with the prepared sauce.
Delicious fresh cabbage and beet salad
The appetizer belongs to a series of recipes called “Broom” salad for weight loss. This is a simple version of the dish.
Compound:
- Beet.
- White cabbage – 200-300 gr.
- Apples - a couple.
- Red onion.
- Lemon juice - large spoon.
- Flaxseed oil (vegetable) – 3 tablespoons.
- Salt.
If desired, you can add kohlrabi here.
Step by step recipe:
Shred the cabbage forks, trying to make the thinnest strips possible. Lightly add salt, press a little with your hands so that the juice releases into the slices.
Grate the root vegetable with coarse shavings and add to the cabbage.
Do the same with carrots.
Cut the onion into half rings. If it is large, divide them in half into quarters.
The apples are placed last so that they do not have time to darken. Peel them from the peel and seeds. Grate using a large mesh grater. Mix the ingredients in a salad bowl.
Pour lemon juice and oil into a small bowl. Pepper and stir the dressing.
Pour into vegetables. Mix well and let it brew a little.
If desired, it is permissible to sprinkle the dish with various herbs.
Salad "Brush"
Probably everyone who has ever gone on a diet is familiar with this dish, since vegetable diets for weight loss often begin with this recipe. And there is a rational basis for this, because fresh raw beets, carrots and cabbage are an excellent natural brush for the intestines, gently cleansing it of sludge.
To prepare this vegetable snack, you need:
- On a grater with a Korean carrot attachment, grate 1 borage root vegetable and 2 medium carrots.
- Using a flat attachment, chop 600-800 g of white cabbage into thin strips and mix it with beets and carrots.
- Well, we will season the vegetable mixture with sauce from 2 tbsp. olive oil, a pinch of salt, juice of ¼ lemon and black pepper powder (¼ tsp)
This volume of salad is more than enough for two or three meals.
Raw beet salad with sour cream and garlic
Another low-calorie, but quite filling salad.
You will need:
- Carrots, beets - 1 pc.
- Parmesan cheese – 100 gr.
- Garlic – 2 cloves.
- Sour cream – 50 ml.
- Pepper, salt.
How to cook:
- Grate the root vegetables. Using a press, crush the garlic cloves.
- It is permissible to simply cut the cheese into tiny cubes or grate it.
- Mix the ingredients, season with sour cream. Salt, pepper, stir. Can be served immediately.
Pomegranate salad
This version of vegetable slicing is strikingly different from previous dishes in its rich vitamin composition, despite the fact that raw beets in the company of vegetable oil are found in almost every recipe. In order not to be unfounded, we suggest preparing this appetizer and making sure of its fabulous taste.
Ingredients
- White cabbage – 0.5 kg;
- Carrots – 120-130 g;
- Beetroot - 300-350 g;
- Garlic cloves – 2 pcs.;
- Chopped walnut kernels – 2 tbsp. with a slide;
- Pomegranate seeds - 2/3 tbsp.;
- Lemon juice – 1 tbsp;
- Sunflower oil – 70 g;
- Fresh parsley – 0.5 bunch;
- Salt - a pinch;
- Black pepper powder – ½ tsp.
Preparation
- Take cabbage, beets, carrots and wash them thoroughly and peel the root vegetables. Then we chop the vegetables, as for a “brush” salad: underground fruits - on a grater for Korean salads, white cabbage - into thin strips. After this, transfer the slices into a large bowl.
- We also pour pomegranate seeds, finely chopped nuts and herbs into the container, and then mix everything well.
- Now you need to prepare the dressing sauce, for which in a deep cup mix the oil with lemon juice, salt, pressed garlic and pepper. After which all we have to do is coat the salad with dressing, mix and let it brew for 15 minutes.
Vitamin salad from raw beets
Ingredients: - large beets; - carrot; - 2 stalks of celery; - 50 g parsley; - 50 ml olive oil; — 25 ml each of lemon juice and apple cider vinegar; - 1 tsp each dried ground ginger and turmeric; - salt.
Grind the beets and carrots on a coarse grater. Cut the celery into thin semicircles, chop the parsley with a knife. Place all the vegetables and herbs in a deep bowl and add salt as needed. Whisk olive oil, lemon juice, vinegar and spices separately using a whisk. Dress beet salad with this flavorful sauce.
Beetroot soup with prunes
Also very interesting is this sweet salad with dried fruits, nuts and honey, which can be prepared like this:
- Initially, you need to deal with prunes. We thoroughly wash the fruits and then soak them in boiling water for an hour.
- At this time, prepare all the other ingredients. Wash and peel 2 small beets thoroughly, then cut into small cubes.
- You also need to chop the walnut kernels with a knife, not too finely, but not too coarsely.
- After 60 minutes, remove the prunes from the water, dry them on a cloth napkin and chop them into strips.
- Now you can collect all the components of the salad in a common container, season everything with low-fat yogurt (200 ml) and 1 tbsp. honey
This raw beet salad will be an ideal defense during the flu and cold season, especially for children, because it contains so many healthy products that together create a powerful boost to our immune system.
How to make a salad of fresh beets and cucumbers
An excellent snack for a diet menu. A salad made from a young root vegetable will be spicy and piquant.
Required:
- Raw beets, cucumber, carrots, purple onion - 1 pc.
- French grain mustard - a tablespoon.
- Olive oil – 50 ml.
- Dark wine vinegar - spoon.
- Sugar - to taste.
- Pepper, salt.
How to do:
- Prepare salad dressing. To do this, combine French mustard, wine vinegar, salt and sugar, butter, and pepper in a bowl. Rub it well.
- Grate the vegetables, except onions, mix. Add onion cut into half rings or cubes.
- Pour mustard sauce over the dish, stir and serve.
