Recipes for salads from carrots and apples (And many more recipes for salads from root vegetables - kohlrabi, beets). Discussion on LiveInternet

Salads made from fresh young beets are especially attractive in the summer, closer to autumn, when the vegetables have just grown and are full of vitamins and other benefits. In winter, snacks made from raw beets are also relevant, since they diversify a meager menu, are indispensable in dietary nutrition, have a beneficial effect on the gastrointestinal tract, and promote weight loss. And lastly, they are simply delicious!

As a rule, our culinary horizons are limited to a couple of recipes, such as the banal one with garlic and mayonnaise. And few people know that from a simple vegetable you can prepare delicious dishes that you wouldn’t be ashamed to put on the holiday table. I offer a wonderful selection of options for preparing healthy snacks. Here are simple and delicious beet salads for every day and on holidays. Enjoy healthy food, and guide your household on the right path, let them embrace healthy eating.

Fresh beet salad with carrots and garlic - a simple recipe

I advise anyone who is in the process of losing weight to bookmark the recipe, since the calorie content of the snack is negligible. Therefore, you can eat it even at night and lose weight.

Required:

Beet.
Carrot.
Dill.
A clove of garlic.
Sunflower oil, salt.

How to cook:

Chop a bunch of dill. add a lot of it if you like greens.
Finely chop a clove of garlic.
Grate the root vegetables, put everything in a common bowl.
Season the salad with oil and add salt. Stir and chew as much as you like.

Fresh beet and carrot salad

You can make a regular salad from root vegetables, but we are not looking for easy ways, and it’s not interesting, since everyone knows the simple recipe. I propose to complicate the task and prepare a very tasty appetizer with an original dressing.

Take:

Raw beets.
Carrot.
Apple.
Walnuts – 50 gr.
Olive oil – 2-3 large spoons.
Soy sauce – 50 ml.
Honey – 2 small spoons.
Pepper, seasonings to taste.

Step by step recipe:

Peel vegetables and fruit. Grate using a large mesh grater. Place in a bowl, stir.
Chop the nuts into fine crumbs with a knife.
In a separate bowl, combine mud with soy sauce and oil.
Season the dish, season with pepper, mix well. Leave for a quarter of an hour so that the appetizer is properly infused. If desired, you can add any spicy seasonings, then the salad can safely be classified as a Korean variation of the dish.

Korean-style beet salad

Ingredients:

Raw beets – 1 pc.
Salt - to taste.
Ground black pepper - to taste.
Khmeli-suneli seasoning – 1 tbsp.
Garlic – 3 cloves.
Vegetable oil – 50 ml.
Vinegar (70%) – 0.5 tsp.
Parsley - for decorating and serving salad.

General characteristics:

Cooking time: 15 minutes;
Number of servings: 2;

Method of preparation:

Wash the raw beets, peel the skins and grate them for Korean carrots. When the beets for the salad are grated, sprinkle them with seasoning, add salt to taste, you can add a little pepper.
Squeeze the garlic into the beets, add vinegar, then mash with your hands until the beets yield juice and the vegetable sticks become soft.
Then heat the vegetable oil in a frying pan until it starts to gurgle and immediately pour it onto the pickled beets.
Once again, you can mash the beets with your hands, then put the salad in the refrigerator and cool a little. The Korean-style beet salad is ready to eat. It turns out very tasty, spicy and refreshing.

Beetroot appetizer with prunes and yogurt - a very tasty recipe

The recipe is for the holidays. However, who will forbid us to have a holiday on weekdays? Thanks to the ingredients, this is truly a salad of health and beauty. If desired, prunes can be replaced with dried apricots.

We take:

Fresh root vegetable.
Prunes – 50 gr.
Walnuts – 100 gr.
Honey - a small spoon.
Yogurt without fillers - a glass.

Preparation:

If the prunes are dried and not fresh, steam them for 15-20 minutes. Then remove the pit and cut into strips.
Coarsely grate the beets. Grind the nuts in any way.
Combine the products in a salad bowl, season with honey and yogurt. Stir and enjoy.

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.

Preparing the salad

Even a novice cook can prepare a salad with beets and apples - this recipe is very simple, but will require some skill.

First you need to boil the beets. It is better to do this in advance, since the process takes 1-2 hours. Wash the beets thoroughly, put them in a saucepan, fill them with cold water and bring to a boil.

Cover the pan with a lid and reduce the heat to low. Cook for about an hour, maybe more if the beets are large.

We check readiness with a fork; if the beets are easily pierced, they are ready. Remove the beets and cool under running water. Peel the cooled beets and cut them into thin bars, strips or cubes.

Wash and core the apples; you can leave the peel on. We cut the apples in the same way as the beets. Mix the chopped ingredients in a deep bowl.

The raisins for the beetroot and apple salad do not need to be soaked in advance, but be sure to rinse them thoroughly under running water and dry them with a towel or napkin.

Add raisins to the already prepared fruit and vegetable mixture. By the way, instead of raisins, you can use any dried fruits that you like: dried apricots, prunes - before adding them to the salad, you need to chop them finely.

Prepare the salad dressing: In a separate bowl, mix olive oil with apple cider vinegar, salt and pepper. For those who like it spicy, you can add a few cloves of chopped garlic or a pinch of chili pepper. Mix thoroughly and season the salad with the resulting mixture.

You can add carrots to a salad with beets and apples; as they say, you can never have too many vitamins! It should be cut in the same way as the other ingredients.

If the salad is served as a side dish for a meat dish, then it is better to replace dried fruits with pickled onions. It is prepared very simply: cut the onion into half rings and pour in a mixture of vinegar and water in a ratio of 2:3, leave for 2 hours, after which the liquid is drained.

For those who are watching their figure, a salad of beets, cabbage and apples is suitable. The cooking recipe is extremely simple: raw vegetables are chopped and seasoned with a mixture of vegetable oil and vinegar (can be replaced with lemon juice).

Spices and salt are added to taste. A salad with beets, apples, cabbage and carrots is prepared in the same way. We determine the amount of ingredients based on personal taste preferences.

In a salad with beets and apples, you can add grated cheese and season with mayonnaise instead of a mixture of oil and vinegar. This snack is suitable for both everyday life and holidays.

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.

Raw beet salad with yoghurt

Ingredients:

Raw beets - 1 pc.
Tomato - 1 pc.
Garlic - 1 tooth.
Red hot pepper
Parsley - to taste
Yogurt - to taste
Olive oil - to taste
Lemon juice - to taste
Salt - to taste.

General characteristics:

Cooking time: 20 minutes;
Number of servings: 2;

Method of preparation:

We wash the beets under cold water and then clean them. Cut into slices, 1 - 2 mm thick. We stack the slices one on top of the other - in a stack, and cut into strips.
Place in a plate or bowl. Cut the tomato into cubes, add to the beets and pour over lemon juice.
We are preparing the gas station. Take yogurt and put it in a bowl. Finely chop the pepper, garlic and parsley.
Add olive oil, pepper, garlic and parsley to the yogurt. Add salt and mix thoroughly. The oil should “dissolve” in the yogurt.
Add the dressing to the salad, mix well and serve. Can be served with a slice of rye bread toasted in a toaster.

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.

Recipe 5: Beet salad with raw carrots (photo)

120 g fresh peeled carrots
120 g fresh peeled beets
60 g peeled radish
120 ml sour cream (or 5 tablespoons)
½ teaspoon salt

Grate raw carrots on a coarse grater.

Grate raw beets in the same way.

And chop the radish in the same way.

Place all vegetables in a bowl.

Add salt, sour cream, mix the salad well.

A delicious and simple express salad of beets and carrots is ready! Bon appetit!

With pickled cucumber and mayonnaise

Winter version of beet salad.

Take:

Fresh beets.
Pickle.
Garlic cloves – 2-3 pcs.
Mayonnaise, salt - to taste.

Preparation:

Peel fresh beets and grate coarsely.
Decide for yourself how to chop the pickled cucumber - cube it and just grate it.
Crush the garlic cloves with a press.
Season the dish with mayonnaise and taste for salt. add a little salt if necessary.

Recipe for fresh beets and cheese, mayonnaise

An unusual combination of products can lead to very good results. An example of this is this recipe.

We take:

Beets, carrots - one root vegetable at a time.
Lemon – ½ fruit.
Egg.
Cheese of any kind – 50 gr.
Mayonnaise - to taste.
Garlic – 2 cloves.
Onion - half.
Dill and parsley for decoration.

Cooking method:

Finely grate the beets, pour in lemon juice. Leave to marinate for a quarter of an hour.
Separately, grate the carrots, hard-boiled egg, and cheese. Crush the garlic cloves with a press and place in a salad bowl.
It is advisable to grate the onion into a puree, or chop it with a knife, but very finely. Add it to the pickled beets and stir.
Combine the contents of both bowls in a bowl and season with mayonnaise. Taste the snack for salt. add if necessary.

French carrot and apple salad

French salads have always been distinguished by their sophistication and this one is no exception.

To prepare it, you need the following products:

two medium-sized carrots;
two large apples;
three boiled eggs;
hard cheese (200 g);
mayonnaise 1-2 tbsp. l.;
salt;
vinegar - 2 tbsp. l. needed only to pickle onions;
one onion.

The last two ingredients are optional.

How to cook:

Peel the onion, finely chop into cubes. Pour boiling water and vinegar and leave to marinate for 10 minutes.
Peel the eggs, chop them on a fine grater, or you can quickly do this using an egg slicer.
Wash and peel the carrots, then chop on a medium grater.
Do the same with apples, not forgetting to cut out the core.
The pickled onions should be placed as the bottom layer on a plate, spread with mayonnaise and add salt. Then a layer of apples is laid out, also seasoned with mayonnaise.
Repeat with eggs, carrots and cheese.
If there are any products left, you can apply repeated layers in the same order.
Place in the refrigerator for an hour.

Juicy, tender, pleasant to taste and aromatic snack will complement your daily diet.

Salad “Brush” (“Broom”) from raw beets with oranges

Super salad for weight loss - tasty and healthy. Prunes are added as desired.

Compound:

Raw beets, apples, celery root, carrots - 100 g each.
Orange – 1 fruit.
Prunes – 100 gr.
Oil, salt.

How to do:

Initially, soak the prunes by pouring boiling water for 15 minutes. Then cut into pieces.
The appetizer will look incredibly appetizing if all the vegetables are chopped on a Korean grater. Then put them in a salad bowl, adding chopped plums.
Peel the orange, cut the slices into pieces, and add to the vegetables.
Drizzle with oil and sprinkle with spices. Stir and eat to your heart's content!

Light raw beet salad

Ingredients:

Raw beets – 500 grams
Garlic – 1 clove
Cilantro - 1 bunch
Vegetable oil - 1 tbsp. spoon
Salt - To taste.

General characteristics:

Cooking time: 15 minutes;
Number of servings: 2;

Method of preparation:

We prepare the main ingredients that will go into the salad. Peel, rinse and grate the beets for Korean carrots.
We wash the cilantro, dry it and chop it finely. Add chopped cilantro to the beets, add garlic, passed through the garlic press. Mix everything well.
Salt, pepper, add olive oil and mix everything well again. The salad is ready, it can be served immediately to the table.

Raw red beet and meat salad (with vinegar)

Its official name is Tatar salad, although I have no idea where this connection comes from.

We take:

Beef – 350 gr.
Fresh beets, onions, carrots - 1 pc.
Red and green bell peppers – 1 pc.
Parsley – 15 gr.
Potatoes – 1 tuber.
Sour cream – 100 ml.
Vegetable oil – 30 ml.
Vinegar 9% - 20 ml.
Salt pepper.

If desired, you can add celery root and tomatoes.

How to cook:

Boil the beef in advance. Cool, cut into pieces.
Coarsely grate the root vegetables.
Peel the potatoes and cut into strips. Fry in a frying pan with a drop of oil until fully cooked. Transfer to a paper napkin to absorb excess fat and cool.
Chop the onion into half rings. Scald with boiling water, then drain it. pour 50 ml. water, splash vinegar. Marinate for a quarter of an hour.
Cut out the seed box of sweet peppers and cut the flesh into strips.
You can immediately combine the ingredients in a common salad bowl and season with sour cream. But there is a more interesting presentation of the dish. Place all the prepared vegetables and beef on a wide dish or in a dish. Place a gravy boat with sour cream in the middle. I have already talked about serving salads this way. This is the famous American “Cobb” , there is also “Goat in the Garden”, which I will certainly introduce you to.

Original beet salad with tangerines and vinegar

Even those who are skeptical about beet salads will sweep this appetizer off the table. It is tasty, looks very picturesque, contains few calories, so it is useful for weight loss.

Necessary:

Medium-sized beets – 2 pcs.
Tangerines – 60 gr.
Tangerine juice – 2 large spoons.
Red wine vinegar - the same amount.
Mint leaves for decoration.

Cooking:

The highlight of the salad will be the original cutting of the root vegetable. If your farm has a special shredder, as in the photo, there will be no problems - you will get a very beautiful beetroot snack. At worst, grate it on a Korean grater. The root vegetable can also be chopped using a regular grater, but try to make the cuts long and thin.

Add the tangerine, disassembled into slices, into the salad bowl, pour in citrus juice and vinegar.
Stir gently and garnish with mint leaves.