Vitamin-rich meals: 5 salad recipes from beets and carrots - video recipes at home

8 useful recipe of beets

A variety of salads with beet risotto, Ukrainian "Shpundra" beetroot sorbet and fresh vegetables with beets: delicious variety for every day.

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Salad can be used raw or boiled beets. If you want to keep it the maximum amount of nutrients and vitamins, replace cooking baking in foil. To do this, wash the roots, wrap with foil and place on a baking sheet. Cooking time depends on the size of vegetable, for small beets need 40-45 minutes. Refills used vegetable oil or cream.

Beet-carrot salad with garlic and nuts

It should:

130 g of beet;

70 g carrots;

100 g of walnut;

5 grams of garlic:

mayonnaise.

How to prepare:

1. The purified raw beets and carrots grate.
2. Mixed vegetables connect with chopped walnuts and finely chopped garlic.
3. Fill the salad with mayonnaise.

Salad "Extra"

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It should be:

200 g of beet;

130 g of radish;

70 g carrots;

60 g of onions;

2 g garlic;

Cheese "Russian";

sour cream;

salt.

How to prepare:

1. Vegetables, cheese and garlic, rub on a small grater.
2. Onions finely chop.
3. Ingredients connect, add spices to taste and mix thoroughly.
4. In a separate bowl, prepare dressing from sour cream and mayonnaise, taken in the ratio of 1: 1.
5. Before use, let the salad sit for half an hour.

Tuna salad "Daisy"

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It should be:

200 g of potato;

150 g of canned tuna;

70 g carrots;

100 g of beet;

100 g of acidic cucumbers;

50 g of canned corn;

50 g of mayonnaise;

greenery.

How to prepare:

1. Wash and boil the vegetables, after cooling cut middle-sized cubes.
2. Canned tuna mash with a fork into a homogeneous mass.
3. Sour cucumber and cut into cubes.
4. Put the tuna, mayonnaise around the ring lay in the center of the selected dishes.
5. From vegetables shape petals.

Salad "Autumn"

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It should be:

15 g garlic;

150 g of carrots;

300 g of beet;

150 g of apple;

spices to taste;

mayonnaise.

How to prepare:

1. Clean the vegetables and apple, cut into strips.
2. Beets after cutting sprinkle a little salt and leave for 5-7 minutes.
3. Connect ingredients.
4. Fill with crushed garlic, spices and mayonnaise.

Layered salad

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It should be: 300 g of beet;

150 g of carrots;

200 g Adyg cheese;

150 g of mayonnaise;

ground black pepper;

greenery.

How to prepare:

1. Beets wash and boil (bake) until fully cooked.
2. The purified vegetable grate on a fine grater and allow to drain.
3. The crude purified carrots grate, squeeze out the excess liquid, salt and mix.
4. Cheese rubbed on a medium grater.
5. In a deep container Shots plastic bag.
6. At the bottom of dishes lay half grated beet, level layer of a spoon, a little pepper and lubricate mayonnaise.
7. On top lay half the carrots, add the spices and mayonnaise.
8. The third layer will consist of grated cheese.
9. Repeat the sequence of layers as long as you will let the height of the selected container.
10. the top cover plate, which will be used for serving.
11. Turn the structure and remove the plastic bag. The result is a multi-layered cheese and vegetable slide.