Preparation time: less than 15 minutes
RECIPE PREPARATION Beetroot salad:
Put the beets through a small grater, add oil, finely chopped onion, salt, pepper and "a generous handful of peeled sunflower seeds". Mix well and leave for a few minutes in the refrigerator, to blend the flavors. Serve with bread spread with cream cheese. It is easy and quick to prepare.
Lentil salad with baked beets
Preheat the oven to 200C. Wrap each piece of beets in aluminum foil and place them on a tray.
Put in the oven for 1 hour, then set aside to cool. Remove the foil and peel the beets (using some plastic gloves to avoid staining your hands). Cut the beets into slices or cubes.
Cook the onion in the oil over medium heat for 5 minutes, until soft. Add the garlic and cook for another minute.
Add the drained lentils and the beet slices. Cook everything for 3 minutes, stirring occasionally.
Take everything out in a bowl, add the vinegar, cheese and mint leaves. Season with salt and pepper and mix well.
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1. Wash the beets, cut off the ends if necessary (the rest of the leaves and the root) and boil it in water with vinegar. We don't peel it to keep it red. After boiling, allow to cool and peel very easily.
2. Boil the eggs properly so that they are neither too hard nor excessively crumbly nor too soft.
3. In a bowl put 3-4 tablespoons of mustard, squeeze a lemon juice, a tablespoon of olive oil, a pinch of salt and a pinch of freshly ground pepper. If you want a sour dressing you can add more lemon or if you prefer, vinegar. it beat well the dressing with a fork to homogenize and leave to stand for 10 minutes to harmonize the ingredients.
4. Cut the beetroot into slices or cubes and place in a bowl. Cut the eggs into quarters and place them over the beets. Put the dressing over and mix gently so that the eggs do not crumble too badly. You can choose the option in which to put the dressing over the beets, mix well so that the beets are covered with sauce and then garnish with egg quarters. At the end, chop the green onion and place on top.
Depending on how sour you want the salad, increase the amount of dressing. The dressing is rounded and finishes the taste of a salad. Otherwise, beets would be pretty bland. For the brave and visionary, I propose to try to add to the egg-beet combination, anchovy fish or small cut bacon and crispy fried.
5 fish fillets according to preferences
a red beet about 250 gr
1 celery 250 gr
1 red pepper
Wash the fish fillet.
Pour 250 ml of water into a pan and add the fish fillet for 15 minutes.
Wash all vegetables.
Grate the carrot, celery, peel the cucumber, red pepper.
In a bowl add the lettuce leaves and then put all the cut ingredients (tomatoes, cucumbers, celery, peppers). Put the fish on top. I cut the beetroot into shape to make it more attractive. I hope you like my salad.
Try this video recipe too
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Beetroot - properties and recipes
Beet it is one of the wonders that nature makes available to us. The numerous beneficial elements to the organism that it contains contribute to the maintenance of the state of health and represent adjuvants in the treatment of various diseases. If you want to know what are the properties of beetroot and what delicious recipes you can prepare with it, we offer you some useful tips.
Beetroot and feta salad
Beetroot is excellent especially in the cold season when the body needs vitamins and minerals to cope with colds. You know I think the recipe for beet and horseradish salad, this is another way to prepare beets, one improved with feta :) The recipe is simple and can be made immediately just buy the ingredients.
- 1 small red beet
- 100g feta
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- chopped green parsley
Bake the beets with the skin in the oven until the fork enters it easily, that would be in about an hour & # 8230 let it cool, clean it carefully and cut it into slices. We cut the feta cheese into cubes. Place slices of salad on a plate and sprinkle with oil and olive juice, sprinkle a little salt and place the feta cubes. We put a little green parsley for decoration and not only :). It is very invigorating!
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Beetroot prevents in the fight against stomach diseases
Beet juice has the best natural remedies in the fight against stomach diseases. And the best results are beets in combination with carrot juice and raw potato juice. The result is a cocktail that is not very tasty but super healthy to prevent and soothe pain and gastric burns.
With so many benefits, beets can be easily included in our diet. It can be eaten as a juice, steamed, or grilled, baked or pickled. From the wide range of uses, we will focus on beet juice and the benefits it brings in food intake.
From the multitude of benefits, we have harvested only the most important properties of beets:
- Helps eliminate toxins from the body
- It lowers blood cholesterol levels
- Prevents blood clots from forming
- Helps lower blood pressure
- Prevents the signs of aging
- Reduces inflammation
With the help of beet juice we can test the proper functioning of our internal organs, proceeding as follows:
Tomato salad with parsley and beets - recipe
- 1 red
- 1 red bell pepper
- 1 small beet
- 1 bunch of parsley
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon oil
- salt to taste
Boil the beets or bake them in the oven, along with the peel, after it has been washed well before.
You can cook several beets at once, one of which you can use for this salad (or several, if you have several tables).
When the beets have cooled, peel them and cut them into small cubes. If you do not want to stain your hands, put on gloves while walking with beets.
Put the diced beets in a bowl. Wash and cut the tomatoes and bell peppers into cubes.
Mix all the vegetables. Separately, mix the oil with the lemon juice or apple cider vinegar. Pour this sauce over the vegetables and add salt to taste.
At the end, add the finely chopped parsley. Stir gently.
The salad can be served immediately, or after a few minutes of rest.
1. Daisy Coyle, 9 Impressive Health Benefits of Beets, Healthline: https://www.healthline.com/nutrition/benefits-of-beets#section6
2. Oana Hîncu, Red beet salad, Doxology: https://doxologia.ro/salata-cu-sfecla-rosie
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Recipe for beetroot salad with horseradish
Another beetroot salad that you can enjoy is the one prepared in combination with horseradish.
The ingredients you need are the following:
- two small red beets or one of medium size
- two tablespoons of vinegar or juice from a squeezed lemon
For starters, you need to peel the beets and grate them using a small grater. Add the grated horseradish and mix well. In another bowl, prepare the dressing from vinegar or lemon juice, oil, mustard, salt and pepper. Mix this composition until smooth, then you can use it to season the beets and horseradish.
Ingredients Beetroot salad
I confess that every time I made this salad I put everything out of sight, now I measured, somewhat:
- 10 pieces of red beets not too big (to have weighed 5 kilograms)
- 3 strands of fresh horseradish
- 250 ml. of 9 degree vinegar
- 2 tablespoons coarse salt
- 250 grams of bee honey (maybe sugar)
- optional, crushed cumin seeds, to taste
How to prepare beetroot salad
1. The beets with the peel are washed very well from the ground. Choose beets as close as possible to cook at the same time! It is just as correct to boil beets in their skins or to bake them in the oven. It seems to me that it has a more intense ripe taste. I don't think it's just an impression, by baking you don't lose any substances by dissolving in water.
Baking and preparing beets
2. I chose, therefore, to bake the beets in the oven heated to 200 ° C. I baked the beets until the fork easily entered it, then let it cool completely. Baking lasted about an hour, cooling about half an hour. I peeled the cold beet (it peels easily, as do the baked potatoes).
Seasoning the salad
4. Peel and grate the horseradish. Add plenty of horseradish over sliced cooked beets (grated), placed in a large bowl. If you prefer, you can also add cumin, according to taste.
5. Vinegar is mixed with honey (or sugar to taste) and salt, then mix with beets and horseradish.
It can be consumed immediately or it can be divided into jars (very clean and dry), pressing lightly and pouring a little liquid on top of each jar. Of course, it will taste better after the beets are marinated in sweet and sour vinaigrette and take on the taste of horseradish. Horseradish acts as a natural preservative, the salad will keep very well in closed jars with lids or cellophane for a long time. The jars are stored in the pantry, protected from the direct action of the sun.
I got 5 jars of 750 ml each, of course, not enough for my daughter, who loves this salad.