Salad with boiled or roasted beets is a feast for the palate and an excellent source of valuable nutrients. Here are some of our suggestions for salads with red beets in the lead role!
Why add beet to your daily menu?
Beet is a tasty and healthy vegetable which has a special place in traditional Polish cuisine. It is an ingredient of many flagship dishes such as red borscht or beetroot soup. Every culinary enthusiast will agree with the statement that minced meat cutlet with potatoes tastes best when accompanied by finely grated beetroot
What health benefits does a beet have? There is a reason why it is considered to be a superfood. When it comes to its composition, beet contains, among others
- vitamin A, B, C, B1,
Due to its high iron content, it is recommended for people who suffer from anemia and want to naturally improve blood count results. This vegetable is also a good source of folic acid, so important for the proper development of the fetus. Regular consumption of beetroot-based meals strengthens immunity and the digestive system, and has a detoxifying effect on the body.
It is worth adding that 100 g of beets contain only 38 kilocalories – they are low-calorie and nutritious vegetables which can be eaten by people on a reduction diet without any problems. Here are our ideas for quick and easy beetroot salads.
Roasted beet and rocket salad
The first proposal is dedicated to fans of light diet. To prepare this salad we need
- 1 kg of beets,
- a packet of shelled sunflower seeds,
- a packet of fresh rocket (500 g),
- olive oil,
- salt, pepper.
First, peel and cut the small beets into half-moons, then wrap in aluminum foil and bake in a preheated to 190-200 degrees Celsius oven for about 45 minutes. When the beets are roasted and cooled, we can place them in a bowl, mix with fresh arugula and sunflower seeds roasted earlier in the pan. Finally, just drizzle with olive oil, season with pepper and salt and you’re done.
Beet salad with walnuts
The combination of beets, roasted walnuts and soft goat cheese will win the taste buds of every fan of experiments in the kitchen. What can’t you miss if you want to make this salad?
- salad mix (500 g packet),
- 1 packet of dill herb salad dressing,
- 3 medium beets,
- goat cheese (100 g),
- walnuts (100 g),
- olive oil.
The first step is to wrap the whole beets in aluminum foil and place in an oven preheated to about 220 degrees Celsius (the vegetables should bake for about 90 minutes). Then, peel the cooled beets and cut them into thin slices
The next step is to combine the sauce with olive oil and roast the nuts in a pan. Then, arrange the lettuce on the plate, put the walnuts and beet slices on the leaves. Finally, pour the dressing over everything and sprinkle with crumbled goat cheese. Isn’t it simple?
Egg salad with beets
Another uncomplicated recipe that even an inexperienced culinary amateur can handle. To prepare egg salad with beets we need the following food products:
- 8 eggs,
- 4 beets,
- 1 white onion,
- 2 packages of garlic salad dressing,
- a bunch of chives,
- ground black pepper.
First we need to peel the beets, cut them in half, wrap in aluminum foil and bake in the oven at 160 degrees Celsius for about 45 minutes. In the meantime, we can hard boil the eggs and cut them into cubes. After baking and cooling the beets also cut them into cubes. Chop the chives and cut the onion into feathers. Mix the garlic sauce with 3 tablespoons of water, 2 tablespoons of mayonnaise and season with pepper.
Salad with smoked salmon and roasted beet
To prepare the last salad we need to buy the following ingredients:
- 1 package of dill and herb salad dressing,
- cold smoked salmon fillet (200 g),
- 1 fennel bulb (fennel),
- 1 beet,
- 1 lemon,
- 2 oranges,
- hazelnuts (50 g),
- blue cheese (100 g),
- young spinach leaves (300 g),
- olive oil.
As before, wrap the beet in aluminum foil and bake in an oven preheated to 200 degrees Celsius for 45 minutes. Then peel the cooled vegetable and cut into pieces. Cut the fennel into thin slices and salmon into strips. Peel the oranges and cut out their segments, roast the hazelnuts. In a bowl mix the salad dressing with 3 tablespoons of olive oil and 3 tablespoons of lemon juice, add the beets, salmon, fennel and oranges. Then arrange the spinach leaves on a large plate, place the salad, garnish with nuts and cheese pieces. Enjoy!