Winter salad made from seasonal vegetables: potatoes, beets and garlic - a delicious and very simple dish. All lovers of mayonnaise salads will like it. It turns out satisfying, so it’s also suitable for the lunch menu. Potato and beet salad is convenient to take with you to work or school, since the vegetables are cooked (or baked) in advance, they cannot release juice or lose their “vigor,” as happens with fresh vegetables. Potatoes and beets will quickly be soaked in mayonnaise and mustard, which will give the dish a special juiciness and satiety.
But don’t forget that the ingredients also include garlic; this should be taken into account if you plan to spend time in a public place.
You can dress the salad using milk, mustard, lemon juice and vegetable oil. You can also buy ready-made soy mayonnaise, although it is difficult to find on sale outside of fasting. If you eat eggs, then the question of dressing will not arise.
By the way, the dish tastes a little like... This salad can easily be included in the New Year’s menu, because the holiday is very soon!
Ingredients:
- beets – 500 gr;
- potatoes – 250 gr;
- mustard – 1.5 tsp;
- garlic – 3 teeth;
- salt – 0.5 tsp;
- sugar – 1 tsp. l;
- mayonnaise.
If you are “friendly” with the oven, then bake the vegetables, so the salad will be much tastier. Wrap the beets and potatoes in foil, each vegetable separately. There is no need to remove the skin first; it will be convenient to do this immediately after baking.
Grate the beets on a coarse grater (without the skin).
Repeat the same operation with peeled potatoes. Add chopped garlic.
Mix two vegetables with mustard, salt and sugar. Then add mayonnaise to taste.
And mix all the ingredients again:
The salad is already ready to eat. But it’s much tastier to put it in the cold for a couple of hours so that all the ingredients are soaked in the dressing and garlic.
Bon appetit!
A simple, but appetizing and healthy salad of boiled vegetables will greatly delight onion lovers. Bright glossy cubes of beets and potatoes are mixed in it with the fresh “plumage” of chopped green onions and spicy sweet and sour rings of onions. You need to add salt and sugar to the marinade, otherwise the food will come out bland.
Baking vegetables in the oven preserves their juiciness and saves the housewife time.
The salad can be sprinkled with cumin or coriander seeds. Fragrant unrefined sunflower oil will make its taste unforgettable. The appetizer is served chilled with a piece of salted herring.
Ingredients
- onion (small) – 2 pcs.
- vinegar – 2 tsp.
- clean water – 8 tsp.
- green onions – 1 bunch
- lettuce leaves - 6-7 pcs.
- dill – 2-3 sprigs
- potatoes – 3 pcs.
- vegetable oil – 3 tbsp. l.
- beets (large) – 2 pcs.
- salt - to taste
Preparation
1. It is better to choose small onions so that they can be easily cut into rings. Peel it and slice it thinly. In a small saucer, prepare the marinade in which you will need to dip the onion. Combine water and vinegar, stir and add chopped onion rings to the marinade. Leave it while you chop the other ingredients.
2. Green onions are great for salad. Wash it and chop it finely.
3. Wash the lettuce leaves thoroughly and carefully cut them. Do the same with fresh dill. You can also use both regular and curly parsley for salad.
4. Boil the potatoes in advance until fully cooked. Remove the skin and cut it into cubes. Add the chopped potatoes to the bowl with the herbs.
5. Pour in vegetable oil and add salt. Mix well. This will help keep the potatoes from turning red when you add the beets.
6. It is better to choose sweet and red beets. Boil it, then cool a little so that it is easy to remove the skin, and cut into cubes.
7. Drain the marinade from the saucer with the onions and add the onions to the bowl with the salad. Stir well with a spoon, then add salt. In general, it is better to cool the salad in the refrigerator if the beets and potatoes were immediately after cooking. If the vegetables were cooked in advance and then kept in the refrigerator for some time, then this is not necessary.
8. Salad with potatoes and beets is ready. You can set the table and serve this healthy dish with various side dishes or meat dishes.
Note to the hostess
1. A chef who is passionate about his work always has a bottle of special oil in stock for salads, which for several months has absorbed the aroma of fragrant herbs and seeds, which the master insisted on. Each vegetable mixture has its own bouquet. For example, for those where potatoes and beets are salted, the most suitable choice is not overseas olive oil, but refined sunflower oil, imbued with the smell of fenugreek, mint and tarragon. If in winter the household willingly eats snacks made from boiled root vegetables, the housewife can add these three spices to a bottle of oil in the fall. When the future salad dressing has sat properly at room temperature, all that remains is to shake it, strain and consume.
2. A pinch of sugar - white or brown - is usually added to the water acidified with vinegar where onion rings are pickled. The sweetener will turn the spicy taste into a savory one and completely destroy any excess bitterness.
3. Since the appetizer is without mayonnaise, there are no obstacles to cutting it and even filling it in advance, say, in the evening - for tomorrow’s lunch. But it’s better to put the onions in there immediately before serving, otherwise the whole refrigerator will smell of them. Transfer the dish to a glass container. An enamel bowl and a ceramic pan are also suitable, but plastic boxes are prohibited.
Fried potatoes with beets are a real delicacy. This dish can be served as a side dish or as an independent dish. For vegetarians and people who fast, this is just a godsend. Incredibly tasty, nutritious and very cheap.
- potato,
- beet,
- onions,
- vegetable oil for frying, salt.
Cooking method:
1. The amount of ingredients depends on how many servings you want to prepare. From the quantity shown in the photo, two servings were obtained. We clean the vegetables.
2. Finely chop the onion. Cut the beets into thin strips (if you cut the beets coarsely, they will remain damp, since they take longer to cook than the potatoes). We cut potatoes.
3. Place onions and beets in a heated frying pan with vegetable oil. Fry for 5 minutes, then cover with a lid and simmer for another 5 minutes.
4. Place the potatoes in the frying pan with the beets. Fry the potatoes for 5 minutes over fairly high heat, then cover the pan with a lid and reduce the heat. Don't forget to stir, otherwise the vegetables will burn. A few minutes before cooking, add salt to taste. The dish is ready when the potatoes are cooked.
Beautiful, unusual and very tasty. Bon appetit!
A simple layered salad with beets, carrots, potatoes, onions, mayonnaise and egg. Because of the recognizable set of ingredients, the dish is also called herring under a fur coat, but without fish. The actual cooking process itself takes no more than 30 minutes; more time is spent on cooking vegetables and soaking (aging) the finished salad in the refrigerator.
Ingredients:
- potatoes – 1-2 pieces (medium);
- carrots – 1-2 pieces;
- beets - 1 piece;
- chicken egg - 1 piece;
- onion - quarter of a medium onion;
- garlic – 1-2 cloves;
- mayonnaise (sour cream 20% fat) – 100 grams;
- salt - to taste.
The proportions of ingredients can be changed at your discretion, especially for onions, garlic and mayonnaise.
Beet, carrot and potato salad recipe
1. Boil potatoes, carrots, beets and eggs until tender, then cool to room temperature and peel. Grate beets, potatoes, carrots and eggs on a coarse grater, onions on a very fine grater.
2. Place potatoes at the bottom of a deep salad bowl (bowl). Lightly salt, add a quarter of mayonnaise or sour cream in an even layer, then sprinkle with finely grated onion.
3. Place carrots in the next layer. Add salt. Grease with a quarter of mayonnaise. Add squeezed garlic.
4. Place the beets. Grease generously with the remaining mayonnaise.
5. Sprinkle grated egg on top.
6. Place the prepared salad in the refrigerator for at least 2 hours to soak, preferably for 8-12 hours.
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