Beets and potatoes what to cook. Vegetable stew with potatoes and beets - they haven’t come up with a tastier one yet! Beet and Potato Salad

A simple layered salad with beets, carrots, potatoes, onions, mayonnaise and egg. Due to the recognizable set of ingredients, the dish is also called a herring under a fur coat, but without fish. The 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;
onions - a quarter of a medium onion;
garlic - 1-2 cloves;
mayonnaise (sour cream 20% fat) - 100 grams;
salt - to taste.

The proportions of the ingredients can be changed at your discretion, especially for onions, garlic and mayonnaise.

Beetroot, 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 the smallest.

2. Put potatoes on 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. Put the next layer of carrots. Salt. Lubricate with a quarter of mayonnaise. Add crushed garlic.

4. Place the beets. Lubricate generously with the remaining mayonnaise.

5. Sprinkle grated egg on top.

6. Put the finished salad in the refrigerator for at least 2 hours to soak, preferably 8-12 hours.

A simple but appetizing and healthy salad of boiled vegetables will delight onion lovers. Bright glossy cubes of beets and potatoes are mixed with fresh “plumage” of chopped green onions and spicy sweet and sour onion rings. Salt and sugar must be added to the marinade, otherwise the food will come out insipid.

Roasting vegetables in the oven keeps them juicy and saves the hostess time.

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

Cooking

1. It is better to choose a small onion so that it is easy to cut into rings. Clean it and cut it thinly. In a small saucer, prepare the marinade in which you will need to dip the onion. Combine water and vinegar, mix and put chopped onion rings into the marinade. Leave it while you chop the other ingredients.

2. Green onions are great for salad. Wash it and chop finely.

3. Wash the lettuce leaves thoroughly and cut them carefully. Do the same with fresh dill. You can also use both regular parsley and curly parsley for salad.

4. Boil potatoes in advance until fully cooked. Remove the skin and cut it into cubes. Add the chopped potatoes to the green bowl.

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 convenient to remove the skin, and cut into cubes.

7. Drain the marinade from the onion saucer and add the onion to the salad bowl. Stir well with a spoon, then season with 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 were for some time in the refrigerator, 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 owner

1. A chef who is not indifferent to his work always has a bottle of special oil for salads, which for several months has absorbed the aroma of fragrant herbs and seeds, on which the master insisted on it. Each vegetable mixture has its own bouquet. For example, for the one where potatoes and beets are soloized, not overseas olive oil is most suitable, but refined sunflower oil, saturated with the smell of fenugreek, mint and tarragon. If in winter households willingly eat snacks from boiled root crops, the hostess can put these three spices into a bottle of oil in the fall. When the future salad dressing properly stands at room temperature, all that remains is to shake it up, strain and consume.

2. In water acidified with vinegar, where onion rings are pickled, a pinch of sugar - white or brown - is usually added. The sweetener will turn the spicy taste into a spicy one and completely destroy the excess bitterness.

3. Since the snack is without mayonnaise, there are no obstacles to making cuts and even filling it in advance, for example, in the evening - for tomorrow's dinner. It’s better to put onions there immediately before serving, otherwise the whole refrigerator will smell of them. Transfer the dish to a glass container. Enameled sudoku, ceramic pan are also suitable, but plastic boxes are prohibited.

Beetroot is a very useful root vegetable that can do much more than just color everything around it. We will prepare a salad of potatoes, carrots and beets. It looks like a vinaigrette, but don't worry, everything is much newer!

Taste other salads that we have collected for you. , and, of course, .

It is said that goat's dairy products are much healthier than cow's. Is it true? Is it true that they taste better? Let each of us check it for ourselves by preparing such a simple and at the same time delicious dish.

For beet salad, potatoes should be:

65 grams of sugar;
25 grams of lettuce corn;
1 beet;
4 peeled whole walnuts;
55 ml of wine vinegar;
85 grams of goat cheese;
15 grams of honey;
5 ml mustard;
115 ml of olive oil;
1 potato;
5 ml balsamic vinegar.

Potato and Beetroot Salad:

Ready beet peel, drain the water from it and cool it.
Place the sugar in a heavy bottomed saucepan and bring it to a brown caramel.
Add 30 ml of water, wine vinegar and a little salt.
Bring the mass to a homogeneous consistency.
While the mass is brought, cut the beets into cubes and pour into a saucepan.
Throw in the potato cubes as well.
Stir so that each side of the cube is covered with caramel.
Mix balsamic vinegar with honey and 15 ml of oil.
Blend until smooth with a whisk so that the components do not delaminate.
Then give mustard and beat everything again.
Slowly, with a thin tape, pour in the remaining oil.
Season with salt, mix and set aside.
Dry the nuts in a dry frying pan until golden brown.
Let them cool down and chop coarsely with a sharp knife.
Wash lettuce, dry, pour over honey dressing and mix by hand.
Put the cubes of beets and potatoes on a dish.
Coarsely crumble the goat cheese with your hands and add to the caramel root vegetables.
From above, cover everything with honey root and nuts.

Tip: goat cheese, in extreme cases, can be replaced with any other, but homemade. Shop options will not work.

Salad with potatoes and beets

Legumes will always make a salad more satisfying, because they are full of vegetable protein. We added other ingredients to the lentils to make the dish more colorful and richer: onions, cheese, tomatoes and some root vegetables. It's definitely worth a try.

What you need:

2 beets;
2 tomatoes;
170 grams of lentils;
2 grams of curry;
15 ml apple cider vinegar;
15 ml of honey;
75 ml of olive oil;
15 grams of sugar;
120 grams of feta;
2 potatoes;
2 heads of red onion.

Beet and Potato Salad:

Wash the beets and potatoes and cut each root vegetable into four slices.
Cover a baking sheet with foil.
Place them on foil, sprinkle with sugar.
Add salt and pepper, drizzle with vinegar, honey and oil.
Turn on the oven at two hundred Celsius and bake potatoes for thirty minutes, and beets for an hour.
Rinse the lentils and add curry to it, mix well and pour water.
Remove to the stove and cook until fully cooked.
At the end of cooking, there should be no water left in the pan.
Salt the lentils if you don't have salt in your curry.
Heat up a frying pan with oil and pour oil into it.
While the oil is heating, peel the onion from the thin peel, cut off the roots and chop both heads into rings.
Rinse the tomatoes, cut the stalks and cut the fruits into slices.
Pour the onion into the hot oil and cook it for no more than thirty seconds at maximum heat.
Next add tomatoes, salt and black pepper.
Mix mass.
Cut the feta into large cubes and add to the pan, it should warm up a little.
Add lentils to the pan, mix well.
Pour the entire mass from the pan onto a dish, spread the baked root vegetables on top and serve while still warm.

Tip: If desired, you can peel both beets and potatoes. Our dish was made in a rustic style, so the peel on both products remained.

Beet and Potato Salad

A product that consists almost entirely of water, very often appears in various dishes. It gives an unforgettable taste and aroma. Add some juicy chicken, sweet onions, spicy cheese and homemade mayonnaise. You won't mind?

What you need:

4 potato tubers;
120 grams of cheese with spices;
2 onions;
4 eggs;
230 grams of mushrooms;
40 ml of butter;
320 grams of chicken fillet;
380 ml homemade mayonnaise;
90 grams of walnuts;
2 large beets.

Preparing the salad:

Wash the potatoes, place in a saucepan with water, put on the stove.
Cook until tender, checking for softness with the tip of a knife.
Next, cool the potatoes, peel and chop them into cubes.
Grate cheese with a grater of any size.
Peel the onion from its thin skin, remove the roots with a sharp knife and wash the bulbs.
Then cut them into half rings or cubes.
Wash the eggs, pour water in a saucepan.
Put them on the stove and cook until firm in the middle in boiling water for fifteen minutes.
Rinse the mushrooms, peel the legs and caps, cut into cubes.
Wash the chicken fillet and cut off the films and fat from it.
Next, place it in a pot of salted water and put it on the stove.
Boil for about thirty minutes from the moment the water boils.
You can add spices to the water, if desired, and do not forget to remove the foam during the boil.
Cool the meat in the broth, then pull out and cut into cubes.
Melt the butter in a frying pan, add the onion and fry it a little.
Add mushrooms to it and cook for about ten minutes.
Wash the beets, place in a saucepan with water, put on the stove.
Cook until tender, checking for softness with the tip of a knife. It's about an hour.
Next, cool the beets, peel and chop into cubes.
Dry the nuts in a dry frying pan until golden brown and chop them a little with a knife.
Now assemble the dish in layers: potatoes; mushrooms with onions; eggs; chicken; beet; cheese; nuts.
Do not forget that each layer should be smeared with mayonnaise, except for the last one.
Remove for impregnation for one to two hours and serve.

With chicken fillet

Such a chicken as here and now, be sure you have never eaten before. Spicy and juicy meat in the company of the freshest and crunchiest vegetables. Everything is supplemented with insanely delicious pine nuts.

What you need:

1 chicken fillet;
120 ml of mayonnaise;
5 grams of paprika;
1 beet;
5 cherry tomatoes;
60 grams of pine nuts;
4 lettuce leaves;
10 grams of Provence herbs;
1 clove of garlic;
40 ml of vegetable oil;
70 grams of green peas;
30 ml of butter;
1 potato.

How to prepare salad:

Heat up a dry frying pan and fry the nuts until golden brown.
Rinse and tear lettuce, immediately place in a bowl.
Drain the peas and add to the lettuce.
Wash the tomatoes and cut into quarters.
Wash the beets and place in a bowl.
Fill it with water almost to the very top and place on the stove.
Boil the beets in boiling water for about an hour. If it is large, then one and a half may be needed.
Ready beets peel and grate, draining water from it and cooling it.
Wash the potatoes, place in a saucepan with water, put on the stove.
Boil potatoes until tender, checking for softness with the tip of a knife.
Next, cool the potatoes, peel and chop them into cubes.
Wash the chicken fillet, cut off the films and fat, dry the meat with napkins.
Salt the chicken and sprinkle with black pepper.
Grate generously with paprika and finish with herbs.
Heat the vegetable oil and put the fillet in it.
Fry until browned on all sides.
Then close the lid and cook the chicken for twenty minutes, turning it occasionally so that it cooks evenly.
Cut the finished fillet into cubes.
Combine chicken, tomatoes, nuts, lettuce, peas, beets and potatoes.
Season all this with mayonnaise and mix. Serve in portions using a cooking ring. Sprinkle chopped herbs on top.

with duck

An unusual salad for you and me, as we rarely cook duck. But, in fact, there is nothing complicated, nothing inaccessible and nothing incredible. Except the taste.

What you need:

2 duck breasts;
30 ml of balsamic vinegar;
1 onion;
2 bunches of cilantro;
1 tomato;
1 boiled potato;
1 sweet yellow pepper;
1 boiled beet.

For refueling:

140 ml of yogurt;
1 clove of garlic;
5 ml mustard;
5 ml honey.

Sequencing:

Wash the pepper, cut out the seeds and cut it into cubes.
Peel the onion and cut into half rings.
Rinse the cilantro and chop finely.
Onion combine with cilantro and pour vinegar, leave for ten minutes.
Wash the tomatoes and cut into cubes.
Add to the onions and herbs, ridding them of the vinegar.
Peel and mince the garlic.
Mix yogurt, honey, mustard and garlic, add salt and pepper.
Cut the duck into slices and fry in a pan, with the addition of a small amount of oil, until tender.
Wash potatoes and beets, boil, peel, cut into cubes.
Put vegetables, root vegetables and duck on a dish. Mix everything thoroughly.
Pour dressing over everything and eat while hot.

Tip: The duck can also be roasted whole, but it will take longer (20 minutes) and can be finished in the oven. Sprinkle with salt and pepper for taste.

A salad of beets, carrots and potatoes is a must for each of you. There are a huge number of recipes for salads from beets, carrots, potatoes, but we have chosen the most delicious and unusual. Try all five and pick the best one.

Fried potatoes with beets are a real delicacy. This dish can be served both as a side dish and as an independent dish. For vegetarians and fasting people, this is just a godsend. Incredibly tasty, nutritious and very cheap.

potatoes,
beet,
onion,
vegetable oil for frying, salt.

Cooking method:

1. The number of ingredients depends on how many servings you want to cook. From the amount shown in the photo, two servings were obtained. We clean vegetables.

2. Cut the onion finely. We cut the beetroot into thin strips (if the beetroot is cut coarsely, it will remain damp, as it takes longer to cook potatoes). We cut potatoes.

3. Put the onions and beets in a heated pan with vegetable oil. Fry for 5 minutes, then cover and simmer for another 5 minutes.

4. We spread the potatoes in the pan to the beets. Fry the potatoes for 5 minutes on a fairly high heat, then cover the pan with a lid and reduce the heat. Do not forget to stir, otherwise the vegetables will burn. Salt to taste a few minutes before cooking. The dish is ready when the potatoes are cooked.

Beautiful, unusual and very tasty. Bon Appetit!