Salads from beets, carrots and potatoes. Beetroot potatoes carrot salad

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.

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!

It has long been common practice to doubt the benefits of vegetables, but they do not have many fans, especially among children. How to feed picky eaters who completely refuse vegetables in favor of other foods? Of course, prepare a bright, flavorful, healthy salad.

In this case, root vegetables come to the rescue, which, unlike tomatoes, can be stored all winter and have a positive effect on the growing (and already grown) organism. Beetroot and carrot salad is a great alternative to summer dishes in the cool season. It will saturate the body with useful microelements, and also improve and restore digestion.

Recipe one: Salad with apple, carrots and beets

Light, tasty, crispy salad - what could be better? We invite you to try a simple recipe for a treat based on raw vegetables and boiled (although this is not necessary) beets. As a bonus, you will immediately receive a boost of energy, a feeling of satiety, and a well-functioning digestive system. This dish would be an excellent solution for girls striving for ideal slimness, because it has so few calories and so many benefits; you just need to replace the dressing with olive or sunflower oil.

We will need:

• Apple – 1 pc.;
• Walnuts - a handful;
• Carrots – 2 pcs.;
• Beets – 1 small;
• Mayonnaise or white yogurt – 1 package;
• Salt.

Preparation

1. First, let's start preparing the beets. In this salad you can use it boiled, baked in the oven, or raw if the variety is soft enough. First, rinse the vegetable thoroughly, clean it of tails and tendrils, and then proceed according to the chosen method. If you decide to resort to heat treatment, boil or bake in foil with salt. Then cool, peel, chop or grate. If you want to use a raw vegetable, then immediately peel it and cut it into thin slices or cubes;
2. Now it’s the turn of the second main ingredient - carrots. We wash it thoroughly from the soil and peel off the skin. Then we grind it on a long thin grater;
3. We peel the walnuts, then place them in a dry, very hot frying pan. When they are heated, they will acquire an amazing aroma. However, be careful not to burn or overcook them. When the nuts have cooled, chop them into small pieces;
4. Be sure to wash the apple. Dry with a clean cloth. Cut lengthwise, remove the core and seeds, and remove the skin. Shred the pulp into thin cubes;
5. All the ingredients are ready, now we can prepare our salad from fresh carrots and beets: add a chopped apple and walnuts to these two ingredients. Add the chosen sauce (yogurt or mayonnaise) to the mixture. Let's add some salt. Let’s mix and hurry to enjoy the taste!

Tip: If raw beets are used in the salad, it is best to marinate them in citrus juice - lemon or lime - before adding them to the dish.

Recipe two: Salad with boiled carrots, beets and hearty potatoes

Despite the fact that vegetables are a light, low-calorie product for the most part, salads with them can be filling. A classic example of such a treat is Olivier, but it contains boiled meat or sausage. We offer you a very similar recipe, but completely different. A salad of boiled carrots and beets can be your helper if you have nothing at home but the simplest and most affordable products. Such a treat will allow you to deliciously feed the whole family, no matter how large and picky it may be. Be sure to cook this dish for dinner. And then add it to your culinary piggy bank.

We will need:

• Potato tubers – 2 pcs.;
• Carrots – 2 pcs.;
• Homemade pickled cucumbers – 90 grams;
• Onion – 1 pc.;
• Beets – 1 small;
• Sour cream – 1 tbsp;
• Mayonnaise - the same amount;
• Green peas or corn - half a jar;
• Greens (any) – 90 grams;
• Salt;
• Ground pepper.

Preparation

1. First, let's boil all the vegetables that require it. The list includes carrots, potatoes and beets. First, we thoroughly rinse everything and remove the beets’ antennae and tail. Then we will put the vegetables to boil in different dishes, although if desired, beets and carrots can be boiled together, so they do not require salt during cooking (but keep in mind that the carrots will be cooked much earlier, they will need to be removed in time). Salt the potatoes after boiling, this will allow them not to boil, not become crumbly, but to retain their shape when cutting. When all the vegetables are ready, cool them and peel them. Then we run the beets through a coarse grater, the carrots through a fine medium grater, and simply chop the potatoes into cubes with a knife;
2. Now it’s the onion’s turn, peel it and rinse it. Let's cut it smaller. If you want sharpness and bitterness in the taste, then leave it as is, but for a more delicate taste, the onion needs to be scalded or pickled in vinegar or sugar;
3. Chop the pickled cucumbers into cubes, squeeze a little;
4. Rinse the greens chosen for the salad and place them on towels to dry. Then we chop it finely;
5. Drain the brine from canned vegetables (corn or peas, or both types); half of them will be used as a treat;
6. Let's prepare the dressing. There is nothing tricky or sophisticated in it, we just mix light sour cream with mayonnaise in equal proportions, this will lighten the salad and make it less heavy on the stomach;
7. The ingredients are prepared, now you can assemble our salad of boiled carrots and beets. To these vegetables add potato cubes, chopped herbs, half a can of canned vegetables, pickles, and onions;
8. Pour the dressing over everything, mix very lightly and carefully so that the potato cubes do not break. You can let it brew for a while, but if you don’t want to endure it and really want to try it, help yourself right away!

Recipe three: salad with boiled carrots, meat and beets

Doesn't have to contain only light foods. Often protein ingredients are added to the recipe - meat, poultry or rabbit, which makes such treats more satisfying, tasty and attractive. However, their ease of execution is still available, and the components are inexpensive. All this allows salads to compete with more expensive competitors on the holiday table, without yielding to them in any way. And our next salad of boiled carrots with pork and beets is one of those. If you want to please your family with a hearty, tasty dish and not break the budget, then this treat is especially for you.

We will need:

• Small beets – 3 pcs.;
• Medium carrots – 2 pcs.;
• Spicy cheese – 140 grams;
• Meat (pork or calf) – 400 grams;
• Prunes – 60 grams;
• Garlic – 3 slices;
• Walnuts – 2/3 cup;
• Fresh dill – 40 grams;
• Mayonnaise.

Preparation

1. Let's boil the meat first, as it takes the most time. Clean the piece of veins, rinse it and let it cook. Be sure to add salt. You can add bay leaf, peppercorns, and other spices. Don’t forget to skim off the protein foam, otherwise the fillet will become bitter. Are you ready? Remove, cool, and then cut into medium-sized cubes;
2. While the meat is cooking, you can cook the vegetables. We thoroughly wash the carrots and beets to remove soil and dirt, and also cut off the tail from the latter. Fill with water and set to boil. There is no need to salt or season these vegetables, just cook them until tender. The carrots will reach the desired state much earlier; they will need to be removed. And continue cooking the beets. Or cook them separately without bothering. When everything is ready, cool and clean. Grate the carrots on a medium grater and the larger beets;
3. It will take some more time to prepare the prunes, because they must first be sorted out of debris, washed, and then steamed in boiling water for a quarter of an hour. After this, the water can be drained and the prunes cut into slices;
4. With cheese everything is much simpler, we just run it through a grater to get airy shavings;
5. Walnuts can simply be chopped, but it is better to first fry them (like seeds) in a dry frying pan to get the aroma;
6. Just peel the garlic, rinse it and chop it finely;
7. Rinse the dill under water and dry thoroughly on a napkin. And then grind it;
8. The ingredients for the treat are ready, now let’s add our salad in layers and decorate it. First, lay out half the beets, cover with mayonnaise, and then there will be the following layers:
   • Boiled meat, nuts, mayonnaise sauce;
   • Carrots, cheese, dressing;
   • Prunes. Mayonnaise;
   • And the whole thing is completed by a layer of beets with garlic, soaked in mayonnaise sauce.

After this, the treat will need to be left to infuse overnight in the refrigerator. And in the morning we sprinkle it with herbs and treat ourselves.

Beets are a very useful root vegetable that does much more than just color everything around it. We will prepare a salad of potatoes, carrots and beets. It's similar to a vinaigrette, but don't worry, it's much newer!

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

They say 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 test this for ourselves by preparing such a simple and at the same time delicious dish.

For beetroot and potato salad you need:

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

Potato and beet salad:

1. Peel the finished beets by draining the water and cooling them.
2. Place the sugar in a thick-bottomed saucepan and bring it to brown caramel.
3. Add 30 ml of water, wine vinegar and a little salt.
4. Bring the mixture to a homogeneous consistency.
5. While the mixture is being prepared, cut the beets into cubes and pour into a saucepan.
6. Add potato cubes there too.
7. Stir until each side of the cube is coated with caramel.
8. Mix balsamic vinegar with honey and 15 ml of oil.
9. Whisk until smooth so that the ingredients do not separate.
10. Then add mustard and beat everything again.
11. Slowly pour in the remaining oil in a thin ribbon.
12. Add salt to the dressing, mix and set aside.
13. Toast the nuts in a dry frying pan until golden brown.
14. Then cool them and chop them coarsely with a sharp knife.
15. Wash the corn salad, dry it, pour over honey dressing and mix by hand.
16. Place beet and potato cubes on a plate.
17. Coarsely crumble the goat cheese with your hands and add to the caramelized root vegetables.
18. Cover everything on top with honey root and nuts.

Advice: in a pinch, goat cheese can be replaced with any other homemade cheese. Store-bought options will not work.

Salad with potatoes and beets

Legumes will always make a salad more filling, because they are full of plant 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 will need:

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

Beet and potato salad:

1. Wash the beets and potatoes and cut each root vegetable into four slices.
2. Cover the baking sheet with foil.
3. Place them on foil and sprinkle with sugar.
4. Add salt and pepper, pour vinegar, honey and oil.
5. Turn on the oven at two hundred Celsius and bake the potatoes for thirty minutes, and the beets for an hour.
6. Wash the lentils and add curry to it, mix well and add water.
7. Place on the stove and cook until fully cooked.
8. At the end of cooking, there should be no water left in the pan.
9. Season the lentils with salt if your curry does not contain salt.
10. Heat a frying pan with oil and pour oil into it.
11. While the oil is heating, peel the onion, cut off the roots and chop both heads into rings.
12. Rinse the tomatoes, remove the stems and cut the fruits into slices.
13. Add the onion to the hot oil and cook it for no more than thirty seconds at maximum heat.
14. Next add tomatoes, salt and black pepper.
15. Mix the mass.
16. Cut the feta into large cubes and add to the pan until it warms up a little.
17. Add lentils to the pan, mix well.
18. Pour the entire mixture from the pan onto a plate, place the baked root vegetables on top and serve while still warm.

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

Beet and potato salad

The product, which consists almost entirely of water, very often appears in various dishes. It gives an unforgettable taste and aroma. Let's add some juicy chicken, sweet onions, spicy cheese and homemade mayonnaise. You won't mind, will you?

What you will need:

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

Preparing the salad:

1. Wash the potatoes, place in a saucepan with water, and place on the stove.
2. Cook until tender, checking for softness with the tip of a knife.
3. Next, cool the potatoes, peel and chop them into cubes.
4. Grate the cheese using a grater of any size.
5. Peel the onion from its thin peel, remove the roots with a sharp knife and wash the bulbs.
6. Next, cut them into half rings or cubes.
7. Wash the eggs and add water in a saucepan.
8. Place them on the stove and cook until firm in the middle in boiling water for fifteen minutes.
9. Wash the mushrooms, peel the stems and caps, cut into cubes.
10. Wash the chicken fillet and cut off the films and fat from it.
11. Next, place it in a pan of salted water and put it on the stove.
12. Cook for about thirty minutes from the moment the water boils.
13. If desired, you can add spices to the water and do not forget to remove the foam while boiling.
14. Cool the meat in the broth, then remove and cut into cubes.
15. Melt the butter in a frying pan, add the onion and fry it a little.
16. Add mushrooms to it and cook for about ten minutes.
17. Wash the beets, place in a saucepan with water, and place on the stove.
18. Cook until tender, checking softness with the tip of a knife. It's about an hour.
19. Next, cool the beets, peel and chop into cubes.
20. Toast the nuts in a dry frying pan until golden brown and chop them a little with a knife.
21. Now assemble the dish in layers: potatoes; mushrooms with onions; eggs; chicken; beet; cheese; nuts.
22. Do not forget that each layer should be greased with mayonnaise, except the last one.
23. Set aside to soak for one to two hours and serve.

With chicken fillet

Rest assured, you have never eaten chicken like this here and now. Spicy and juicy meat accompanied by the freshest and crispest vegetables. Everything is topped with incredibly delicious pine nuts.

What you will need:

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

How to prepare the salad:

1. While still dry, heat the frying pan and fry the nuts until golden brown.
2. Rinse and tear the lettuce and immediately place in a bowl.
3. Drain the peas and add to the lettuce.
4. Wash the tomatoes and cut into quarters.
5. Wash the beets and place in a saucepan.
6. Fill it with water almost to the very top and place it on the stove.
7. Cook the beets in boiling water for about an hour. If it is large, then you may need all of one and a half.
8. Peel and grate the finished beets, drain the water from them and cool them.
9. Wash the potatoes, place in a saucepan with water, and place on the stove.
10. Cook the potatoes until tender, checking for softness with the tip of a knife.
11. Next, cool the potatoes, peel and chop them into cubes.
12. Wash the chicken fillet, cut off the membranes and fat, dry the meat with napkins.
13. Salt the chicken and sprinkle with black pepper.
14. Rub it generously with paprika and finally sprinkle with herbs.
15. Heat the vegetable oil and place the fillet in it.
16. Fry until golden brown on all sides.
17. Then close the lid and cook the chicken for twenty minutes, turning it occasionally so that it cooks evenly.
18. Cut the finished fillet into cubes.
19. Combine chicken, tomatoes, nuts, lettuce, peas, beets and potatoes.
20. 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, since we rarely cook duck. But, in essence, there is nothing complicated, nothing inaccessible and nothing incredible. Just taste.

What you will need:

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

For refueling:

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

Sequencing:

1. Wash the pepper, remove the seeds and cut it into cubes.
2. Peel the onion and cut into half rings.
3. Rinse the cilantro and chop finely.
4. Combine onion with cilantro and add vinegar, leave for ten minutes.
5. Wash the tomatoes and cut into cubes.
6. Add to the onions and herbs, ridding them of the vinegar.
7. Peel and chop the garlic.
8. Mix yogurt, honey, mustard and garlic, add salt and pepper.
9. Cut the duck into slices and fry in a frying pan, adding a small amount of oil, until cooked.
10. Wash the potatoes and beets, boil, peel and cut into cubes.
11. Place vegetables, root vegetables and duck on a plate. Mix everything thoroughly.
12. Pour the dressing over everything and eat while it’s hot.

Tip: the duck can be fried whole, but it will take longer (20 minutes) and can be finished in the oven. To taste, sprinkle it with salt and pepper.

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

Calories: Not specified
Cooking time: Not specified

Even the simplest salad, unusually served, for example, in glasses, can decorate any holiday table. A salad with carrots, beets and potatoes can doubly attract attention due to the riot of colors. This dish is also healthy due to its composition of vegetables, which contain many vitamins. This salad is a real find, especially in the winter-spring season.

Required Products:

- potatoes – 3-4 pcs.;
- carrots – 1-2 pcs.;
- beets – 1 pc.;
- apple (sweet and sour) – 1 pc.;
- onion – 1 pc.;
- green peas (canned) – 100-120 g;
- mayonnaise – 150 g;
- sour cream – 150 g;
- salt - to taste;
- a mixture of peppers;
- parsley;
- ready-made mustard - if desired.

Step-by-step recipe with photos:

1. Wash vegetables for salad with potatoes, carrots and beets and boil in salted water. Cool and peel. Cut the boiled vegetables into cubes. Peel and chop the onion.

2. Mix mayonnaise with sour cream. Of course, it is better to use only in preparing salads and other dishes, every housewife knows this.

3. Pepper mayonnaise sauce to taste. Tip: for spiciness, you can add a little ready-made mustard.

4. Cover the bottom of the glasses with a layer of chopped potatoes. Add salt to taste.

5. Brush the potatoes with a small amount of sour cream and mayonnaise mixture.

6. Place a layer of beets on top. You can add salt if desired.

7. Sprinkle the future salad with carrots and beets with chopped onions and grease again with mayonnaise sauce.

8. Peel the apples and also cut them into cubes. Distribute the chopped apples in an even layer. Coat with sour cream mixture.

9. Place a layer of boiled carrots. If desired, and if the capacity of the glass allows, the layers can be repeated.

10. Spread canned green peas on top. Tip: the sequence of layers is not important.

11. “Seal” the salad with potatoes and carrots with mayonnaise sauce. Garnish with a sprig of parsley.

12. Place the prepared salad with potatoes, carrots and beets in the refrigerator for half an hour before serving.

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