When they talk about salads with beets, a couple of banal recipes immediately come to mind, and the notorious “fur coat” of herring. Traditions, of course, are a wonderful thing, but once you look through the menus of European eateries, the primitive root vegetable begins to look in a slightly different light. The French and Danes are very fond of combining these products; in Austria, you can even get a menu with a whole page of salads, differing only in the type of cheese.

Sweetish, with a bright color, beets are in perfect harmony with vegetables and with fish and meat components. A separate page – beet salads with cheeses. It can be hard “Dutch”, or folk “Sausage”, or exquisite “Feta”. Cheeses can be used to diversify the usual vinaigrette and the beloved beet salad with nuts and garlic.

Of course, there are also separate recipes in which the main components are beets and cheese. And in addition to them there are squid and herring, mushrooms, raisins and nuts. In short, it’s not difficult to prepare a beet salad with cheese; it’s more difficult to choose from a variety of recipes.

Beet salads with cheese - general principles of preparation

Beetroot salads with cheese are prepared from boiled or raw root vegetables. Often, to enhance the taste, they are prepared from baked beets.

Beets go perfectly with almost any type of cheese. This allows you to use not only hard varieties in cooking. Often beetroot salads are prepared with smoked, processed cheese or feta cheese.

You can add garlic to beet salad with cheese for added spice. To give the dish a special sweetness - raisins, for piquancy, ground nuts or prunes.

Often other vegetables are added to beet salads - boiled potatoes, tomatoes, onions, pickles or boiled carrots. They often contain fried mushrooms, herring or canned squid.

The ingredients prepared for the salad are cut with a knife or grated. To prepare a snack salad of beets with cheese, you will need a blender.

The crushed components are mixed or laid out in layers. For the original beet salad with Log cheese, you will additionally need a sheet of food foil or film. This layered salad with cheese filling will need to be rolled into a roll.

Beet salads with cheese are seasoned with vegetable oils, mayonnaise, sour cream or a mixture of them. In layered salads, each new layer must be coated with mayonnaise.

Layered beet salad with cheese

Ingredients:

Two large beets;

A handful of seedless raisins;

Three small carrots;

Three cloves of garlic;

A handful of crushed nuts;

150 gr. "Russian" cheese.

Cooking method:

1. Immerse the raisins in warm water for a quarter of an hour. Then rinse and dry well.

2. Wash the beets and carrots and boil until tender in different saucepans.

3. Cool, peel and finely grate each vegetable into a separate bowl.

4. Grind the cheese and garlic in the same way.

5. Finely chop the nut kernels with a knife.

6. Place all the crushed ingredients on a flat plate in layers, sandwiching them with mayonnaise:

Carrots with raisins;

Cheese mixed with garlic;

Beets with nuts.

7. Decorate the top beet layer with chopped nuts and put the salad in the refrigerator for soaking for about two hours.

Beetroot salad with cheese and herring – “Pleasure”

Ingredients:

One large herring;

Onion head;

Boiled potatoes – 3 pcs.;

One boiled carrot;

50 gr. hard unsharp cheese;

Four large cloves of garlic;

Low calorie mayonnaise.

Cooking method:

1. Gut the herring. Cut off the head with a knife, carefully remove the skin from the herring and separate the fillets. Select all large and small visible bones. Cut the fillet into cubes.

2. Using a medium grater, grate the potatoes and mix with mayonnaise.

3. Chop the beets in the same way, squeeze the garlic into it, add a spoonful of mayonnaise and mix.

4. Cut carrots and hard cheese into tiny cubes. Add mayonnaise and stir.

5. Place the potatoes in the first layer on a flat serving dish and cover it with a thin layer of finely chopped onion. Then place pieces of herring, and a layer of beets on it. The last layer will be carrots mixed with cheese.

6. Decorate the salad with sprigs of fresh herbs.

Beet salad with cheese and canned squid

Ingredients:

Two small boiled beets;

A jar of canned squid;

Garlic – 2 cloves;

Hard, mild cheese – 50 gr.;

Cooking method:

1. Remove the squid from the jar, dry and cut into smaller pieces.

2. Add beets grated on a medium grater, chopped cheese and finely chopped garlic in the same way.

4. When serving, the top of the salad can be decorated with finely chopped herbs.

Simple beet salad with cheese and eggs

Ingredients:

Dark burgundy beets – 300 grams;

Chicken eggs – 2 pcs.;

80 gr. “Kostroma” or similar cheese;

A teaspoon of mild mustard;

Small pickled cucumber;

A small pinch of pepper mixture.

Cooking method:

1. Place the washed beets in water, add a little sugar and cook until tender. Drain the broth and place the root vegetables in a saucepan with cold water until completely cooled.

2. Hard boil the eggs. Cool, peel and wash.

3. Cut the peeled boiled beets into small cubes.

4. Cut the eggs into small slices and place them in the beets.

5. Add cheese cut into small cubes and medium-sized pieces of pickled cucumber.

6. Combine two tablespoons of mayonnaise with mustard and add to the chopped products.

7. Season the salad with a mixture of peppers and add a little salt. Add mayonnaise if necessary.

Raw beet salad with cheese and apples

Ingredients:

Beets – 3 pcs.;

Two large sour apples;

Large clove of garlic;

50 grams of salted cheese;

Mayonnaise;

15% sour cream;

Three sprigs of young dill.

Cooking method:

1. Rinse the apples and beets well under the tap. Remove the peel and core with seeds.

2. Grate fresh beets and apples on a coarse grater into a salad bowl. Add crumbled cheese and finely chopped garlic.

3. Mix three tablespoons of mayonnaise with a spoon of sour cream. Add dill chopped with a knife and season the salad with the prepared sauce.

Spicy beet salad with smoked cheese

Ingredients:

Five small beets;

Smoked sausage cheese – 200 gr.;

Two apples;

1 tsp. “French” mustard;

Olive oil for dressing.

Cooking method:

1. Rinse the beets thoroughly under the tap. Pat dry with a disposable towel and wrap each beet in foil. Place on a roasting pan and bake in the oven until done at 150 degrees. Afterwards, cool well and peel.

2. Remove the peel from the apples, cut each one in half and remove the core.

3. Coarsely grate the baked beets, apples and smoked cheese and combine. Add French mustard, salt and mix all ingredients well.

Original beet salad with cheese – “Log”

Ingredients:

350 gr. smoked sausage cheese;

Four boiled potatoes;

Two boiled beets;

250 gr. a pack of mayonnaise;

One boiled egg;

Two tables. spoons of soft butter;

Three cloves of garlic;

Bulb;

Three pickled cucumbers;

Two spoons of chopped greens.

Cooking method:

1. Grate the sausage cheese into coarse crumbs. Add a little mayonnaise, softened butter and squeeze out the garlic. Stir well and form the cheese mixture into a sausage. Wrap in film and place in the refrigerator for about half an hour.

2. Place a sheet of soft foil or cling film on the table. Spread coarsely grated beets on it in a thin rectangular layer. Place grated potatoes on top in the same layer, followed by a layer of finely chopped onion. Place the pickled cucumber cut into small slices in the last layer.

3. Place the cheese sausage in the middle of the salad and wrap it into a roll using foil. Without removing the foil, refrigerate the salad roll for two hours.

4. After that, remove the foil, place the salad on a plate and garnish with a finely grated egg and sprinkle with herbs.

Spicy appetizer beet salad with melted cheese – “Druzhba”

Ingredients:

Two 100 gram processed cheese;

Two large cloves of garlic;

Half a kilo of boiled beets;

Cooking method:

1. Break one and a half processed cheese into small pieces. Add coarsely grated boiled beets, press the garlic through a press and grind everything with a blender.

2. Transfer the beet mass to a salad bowl, mix with mayonnaise, and finely grate the remaining processed cheese on top.

3. This beetroot salad can be served with cutlets, fried pieces of meat, or simply spread on bread.

Layered beet salad with cheese and mushrooms

Ingredients:

One large boiled beet;

150 gr. champignons;

A small pack of “Olive” mayonnaise;

150 gr. lightly salted herring;

Half an onion;

Two boiled eggs;

A teaspoon of natural butter;

100 gr. "Kostroma" cheese;

One large ripe tomato.

Cooking method:

1. Cut the tomato, peeled beets, hard cheese and onion into small cubes.

2. Finely chop the champignons and fry them in butter. Then transfer the mushrooms to a small plate and refrigerate.

3. Chop the greens with a knife and finely chop the eggs. Cut the herring fillet into small pieces.

4. Take a deep salad bowl and place the salad in it in layers, applying a thin mayonnaise mesh to each new layer.

5. Place half of the cooked beets as the first layer. Then scatter half the chopped eggs and half the onion and more mayonnaise. Sprinkle with herbs, add herring and mayonnaise again.

6. After this, lay out a layer of mushrooms; there is no need to grease them with mayonnaise. Place tomato pieces on the mushrooms and apply mayonnaise again. Sprinkle the tomato layer with the remaining eggs and onions and coarse cheese crumbles. Then arrange the remaining beet pieces. Decorate the top of the salad with mayonnaise and sprigs of herbs.

7. Before serving, the dish must be allowed to soak.

Beet salads with cheese - cooking tricks and useful tips

Beets tend to lighten during cooking. To make the color of the boiled beet salad rich, when boiling the root vegetable, add a little citric acid or table vinegar to the water at the rate of 5 ml per liter of water.

If you need to cook beets for a salad quickly, start cooking them as usual, but reduce the cooking time to half an hour, and place the beets under running cold water.

To add extra piquancy to salads, you can add cumin seeds to the water when boiling beets. You will need 5 grams of seeds per three liters of water.

Often beets lack sweetness and salads made from them do not have a very pleasant taste. To fix this, add a little sugar.

Beetroot salad is very rarely prepared exclusively from beets; it is usually combined with various other products: cheese, garlic, prunes, carrots, apples, cabbage and even grapes. Beetroot salad with cheese is a healthy dish with a piquant taste. It is perfect for both everyday and holiday tables.

Beetroot salad with cheese

To prepare a salad with beets and cheese you will need: - 2 medium-sized beets; - 50 g cheese; - 3 cloves of garlic; - 50 g mayonnaise; - pine nuts or walnuts - to taste; - salt - to taste.

Wash the beets without peeling them, wrap them individually in foil and bake in the oven at about 180°C for an hour or a little more (this depends on the size of the beets). Alternatively, boil it until tender, about 40 minutes. Peel the finished beets and then grate them on a coarse grater. Pass the garlic through a press and grate the cheese on a coarse grater.

Combine cheese and beets in a bowl. Add just a little salt, keeping in mind that you will then need to add garlic-mayonnaise dressing to the salad. To prepare it, mix mayonnaise with garlic and finely chopped pine/walnuts, add beets and cheese to the mixture. Covering the salad bowl with cling film or a lid, let the beets sit in the refrigerator for two hours so that they are well soaked in the dressing. Instead of dressing, you can decorate the salad with croutons with cheese and garlic.

Before serving, you can sprinkle the dish with nuts.

Salad with beets, cheese and apple

To prepare a salad with beets, cheese and apple you will need: - 3 beets; - 100 g cheese; - 3 apples; - 2 cloves of garlic; - mayonnaise, sour cream - to taste;

Dill and parsley - to taste.

This salad is made with raw root vegetables and vegetables. Wash the beets thoroughly and peel them. Grate the cheese, apples and beets, finely chop the garlic. For dressing, mix sour cream and mayonnaise in equal quantities. Garnish the dressed salad with chopped herbs - dill and parsley. If you want to make beetroot and apple salad for children, it is better not to add garlic.

Beetroot salad with goat cheese, onions and nuts

To prepare the salad you will need: - 1 beet; - 150 g goat cheese; - 50 g peeled pistachios; - 1 bunch of arugula; - 3 tbsp. unrefined olive oil; - 1 tbsp. apple cider vinegar; - 1 red onion; - 1 tsp. grainy mustard; - pepper and salt - to taste; - 1/2 tsp. Sahara.

Boil the beets, cool, then peel and cut into cubes. Cut the cheese into small pieces and mix it with the beets. Now prepare the salad dressing sauce. Finely chop the onion, put it in a bowl, pour in apple cider vinegar and olive oil, mix everything well. After this, add pepper, salt, sugar, mustard to the sauce, mix again and leave to brew for about 10 minutes. Place arugula leaves in a shallow salad bowl or on a plate. Place the beetroot and cheese mixture on them and pour the sauce over them. Decorate the beet salad with pistachios.

Beetroot salad with cheese and grapes

Take the following ingredients: - 1 beet; - 1–2 small bunches of grapes;

Bake or boil the beets until tender, peel them and grate them on a coarse grater. In a separate container, season the beets with mayonnaise and garlic squeezed through a press. Then add salt to taste and mix well so that the beet mass is completely saturated with the taste of garlic.

Grate the cheese into thin shavings. Now start layering the lettuce. For this, it is preferable to use a soup plate or a wide and low salad bowl. The first layer is half the beet mass with mayonnaise and garlic. Place some seedless grapes on top.

Cover the beets with a layer of grated cheese. There is no need to lubricate it with mayonnaise. Then spoon the rest of the beet mixture onto the cheese. Decorate the salad with grapes, arranged in the form of a grape bunch, supplemented with parsley leaves. Place the remaining grapes around the entire circumference of the salad bowl.

Beetroot salad with cheese and garlic refers to simple, easy-to-prepare beet salads. Unlike the “Fur Coat” salad or layered salad with sardines and beets, it can be prepared in a matter of minutes. Beetroot salads are often prepared with the addition of garlic and nuts. This combination has become a classic over the years. I would like to present to your attention a recipe for beetroot salad, which will include processed cheese, garlic and peanuts. Peanuts can be replaced with walnuts if desired, and processed cheese with hard cheese.

Ingredients for beet salad:

• Beetroot – 1 pc.,
• Processed cheese – 1 pc.,
• Peanuts or walnuts – 100 gr.,
• Garlic – 2-3 cloves,
• Mayonnaise – 1 tbsp. spoon,
• Salt to taste

Beet salad with cheese and garlic – recipe:

1. Preparing the salad begins with preparing the beets. Boil the beets until tender. After it has cooled, peel it. As for the beet and chicken liver salad, grate the beets using a coarse grater or Korean carrot grater. Of course, the salad will have a more uniform consistency if you grate the beets and cheese on a finer grater. This is optional.
2. Fry the peanuts until golden brown. Chop it with a knife, but not too finely.
3. Grate the processed cheese on a coarse grater.
4. Place the grated cheese on the beets.
5. Stir.
6. Then add peanuts.
7. All that remains is to add the most important ingredient to the salad, thanks to which it will be spicy and aromatic - garlic. Adjust its quantity to your taste. For piquancy, 2-3 cloves are enough; for a spicier salad, take more. Peel the garlic cloves. Pass them through the press. Add to salad.
8. Season the salad with mayonnaise. Add salt and stir. Vitamin and delicious beet salad with cheese, garlic and nuts ready.
9. Before use, you can cool it by leaving it in the refrigerator for 30 minutes. Immediately before serving, the beet salad can be sprinkled with chopped peanuts. Enjoy your meal. Read more:

Beet salad with cheese and garlic

Beetroot salad with cheese and prunes is no less tasty. This salad option is also simple, affordable and budget-friendly.

Ingredients:

• Beetroot – 2 pcs.,
• Hard cheese - 50 gr.,
• Walnuts – 60 gr.,
• Dill - a small bunch,
• Prunes - 50 gr.,
• Garlic - a couple of cloves for taste,
• Mayonnaise,
• A pinch of salt

Beetroot salad with cheese and prunes - recipe

As in the previous recipe, you need to boil the beets. Peel it and grate it on a medium or coarse grater. Grate the hard cheese on a fine grater. Wash and finely chop the young dill. Pour hot water over prunes and raisins. After 5 minutes, drain the water. During this time, dried fruits will have time to steam and become more juicy.

Cut the prunes into small cubes. Pass the peeled garlic cloves through a garlic press or finely chop them. Pre-dried walnut kernels should also be chopped. Place all prepared products in a salad bowl. Next, add salt and mayonnaise to them. Stir. Beet salad with prunes and cheese ready.

RECIPE FOR SALAD WITH BEET AND CHEESE

You will need:

• 3 medium raw beets and apples,
• 50g grated cheese,
• garlic,
• greenery,
• mayonnaise-sour cream sauce (mayonnaise + sour cream, mixed in desired proportions).

How to cook:

1. Peel raw beets and apples and grate on a coarse grater. Combine grated products with garlic and cheese passed through a press, add sauce, mix.
2. The design of such a salad can be as in the photo: place the salad on a flat dish in the form of a square, sprinkle cheese on top, decorate the sides and bottom with sauce (for convenience, use a pastry bag or syringe), make roses by cutting boiled beets into long thin strips, top with salad garnish with parsley and dill. Simple and very beautiful!

Salads with boiled beets, however, are more familiar to many than with raw ones. We offer several options for such salads.

RECIPE FOR BEET SALAD WITH PICKLED CUCUMBERS AND CHEESE WITHOUT MAYONNAISE

You will need:

• boiled beets,
• pickles,
• garlic,
• vegetable oil,
• bread.

How to prepare a holiday salad with beets without mayonnaise:

On a medium grater, grate cucumbers, beets, cheese, pass garlic through a press, combine, season with vegetable oil and mix.

To decorate the salad as in the photo, take muffin tins, place the salad in them, compact them, and put them in the refrigerator. Using the same mold, cut out the crumb of the bread, press the curly pieces of bread onto each mold and carefully turn it over, releasing the salad from the molds.

Today, so many salads with beets have been invented that it is simply not possible to list all the options. And there are too many beautiful design options to count!

Salad with melted cheese

And since we harvest a good harvest of vegetables from our garden plot every year, I try to always keep them on hand in a ready-made form, boiling the root vegetables in water or steaming in advance. After all, they make such tasty and very healthy salads that are quickly prepared and, of course, also quickly eaten. I prepared one of these “quick” salads for dinner today.

Boiled beets with spicy cheese - preparing it will not take you much time, and its benefits for our body are very great. After all, the garlic included in the salad gives us a boost of vitamins and vigor, helping us fight viruses that are unwanted during the cold season, keeping the body in good shape. This salad also includes such an ingredient as processed cheese. Instead, you can safely use hard cheeses or smoked cheese.

We love processed cheese very much, so very often I make this salad either just from one cheese or with raw carrots.

There are a lot of options here, but today we are making a simple salad of boiled beets, processed cheese, garlic and mayonnaise.

Required:

• boiled beets - 1 pc.
• processed cheese - 200 gr.
• garlic - 1-2 cloves
• mayonnaise - 2-3 tbsp.
• greenery

How to prepare vegetable salad with cheese:

1. Boil the beets until tender and let cool completely. Grate the beets on a coarse grater and add half the garlic, grated on a fine grater.
2. Combine with a small amount of mayonnaise and mix.
3. In a separate plate, grate the cheese with the remaining garlic on a coarse grater. Add mayonnaise and mix thoroughly.
4. And now all we have to do is put the salad on a plate in layers or just mix it together - it’s up to you. I prefer to lay out such salads using a cooking ring. If you don't have one, use a regular plastic bottle, cutting off a ring 5-7 cm high.
5. I put spicy beets on the first layer.
6. Spread the second layer of sharp cheese. Carefully remove the cooking ring and that’s it - the salad is ready.
7. I like to decorate the top with fresh herbs and rather serve the aromatic salad to the table.

It perfectly complements main courses and adds a special piquancy to the taste.

Cook tasty and simple meals for your family - it can be done easily and affordably.

Almost no one should say that they don't like raw beet salads. He hasn’t tried all the dishes that can be prepared from this bright red vegetable. For example, take this recipe. Not only is it healthy, it also tastes delicate. Parmesan cheese adds a piquant flavor to the dish.

Required ingredients:

• 2 pcs. - beet;
• 3 teeth - garlic;
• 150 g – cheese;
• 50 ml – sour cream;
• 2 pcs. - carrot;
• pepper and salt.

Cooking method:

As always, peel the vegetables and grate them. Garlic can also be grated, or better yet pressed through a press. All that remains is to prepare the cheese; it is better to cut it into small cubes. All that remains is to season with sour cream, add spices and the salad is ready!

Raw beet salad - secrets and useful tips from the best chefs

Raw beet salads are quite versatile. Their recipes do not provide for the exact implementation of the attached instructions. If desired, one of the ingredients can be removed altogether or replaced with another. Only in this case you need to understand that the taste of the salad itself will change. For example, if you replace carrots with radishes in a beet-carrot salad, the taste will be completely different. But this should not stop you - feel free to experiment. Also, salads made from raw beets are exactly the case when you can prepare dishes from dried fruits. Moreover, the list should be limited not only to prunes, but also use dried apricots, raisins and much more.

Beetroot salad with cheese

An easy to prepare, very tasty and very healthy salad, the recipe for which I want to offer you. I won’t tell you anything about the benefits of beets and garlic, everyone already knows everything. I am always for recipes with a minimum of ingredients, but, as Yulia Vysotskaya says, “they play very well.” In our case, beets, cheese and garlic are very “old, time-tested friends”!

For two boiled beets (I cook the average beet for an hour and a half), I take 150 grams of any inexpensive cheese, one or two cloves of garlic (if you like) and a couple of tablespoons of mayonnaise.

My friend doesn’t eat mayonnaise on principle, so she dresses this salad with sour cream, but adds sausage cheese, which is also very tasty and unusual.

I grate the beets on a coarse grater, put them in a salad bowl, and drain off the excess juice.

I add coarsely grated cheese (I leave a small piece of cheese for decoration).

I squeeze out one clove of garlic and mix everything with mayonnaise.

Then I try. Sometimes I add some salt, sometimes I add another clove of garlic, but that’s whatever you like.

I’m not an expert when it comes to decorating salads, although I’ve always envied those who know how to decorate a dish beautifully. In my case, I simply grated the remaining cheese on a fine grater: or you can decorate the top with a beet rose or put a slice of boiled egg.

Some people have a lot of imagination (I don’t have much, but I’m trying to learn!)

In any case, the salad is simple, tasty, healthy, everything we love!

SALAD WITH BEET, CUCUMBERS AND PROCESSED CHEESE

Ingredients

• boiled beets 2-3 pcs.
• pickled cucumbers 3 pcs.
• green peas 3 -4 tbsp.
• processed cheese 1 pc.
• garlic 1 clove
• mayonnaise
• salt pepper

PREPARING THE SALAD:

Step 1 Peel the beets and cut them into small cubes.

Step 2 Cut the cucumbers into small cubes.

Step 3 Cut the processed cheese into small cubes.

Step 4 Mix beets, cucumbers, processed cheese, green peas, pressed garlic, season with mayonnaise, salt and pepper. Mix.

Beetroot salad with cheese

When it comes to salad with beetscheese, the first thing that comes to mind is herring under a fur coat or beets with garlic and nuts. This is not to say that such dishes are banal, but, you see, they are already boring.

For lovers of this healthy vegetable and something unusual, we recommend trying a salad with beets, prunes and horseradish. And for those who like more familiar salad options, we recommend adding egg, cheese and canned green peas to the boiled beets.

INGREDIENTS:

• Beets – 2 pcs.
• Hard cheese – 100 g
• Egg – 2 pcs.
• Peas - 4 tbsp. l.
• Sour cream – 2 tbsp. l.
• Mayonnaise – 2 tbsp. l.
• Garlic – 3 teeth.
• Salt - to taste
• Black pepper (ground) - to taste
• Greens - to taste
• Walnuts – 2 pcs.

PREPARATION:

1. Boil eggs, beets, cool and peel.
2. Coarsely grate the cheese, beets and eggs, mix.
3. Add green peas, pressed garlic and pepper, and salt. Season with mayonnaise and sour cream.
4. Garnish with finely chopped herbs and chopped nuts.

Bon appetit!

Beet salad with feta cheese

There are simply countless recipes for vegetable salads, but these are not only simple, but also very healthy dishes. Salads with beets, for example, can be prepared with the addition of a variety of products and each time you get a new and interesting taste. Today I offer a simple and easy recipe for beetroot salad with feta cheese, which we will season with vinaigrette sauce - you will love it!

It takes very little time to prepare this cold dish - literally 10-15 minutes if you bake the beets in advance. You can safely experiment with cheese, replacing feta with any other pickled cheeses - for example, feta cheese. Adyghe cheese is also perfect. Fresh herbs are welcome.

Ingredients:

• Beetroot(600 grams)
• Feta cheese (150 grams)
• Vegetable oil (3 tablespoons)
• Lemon juice (2 tablespoons)
• Dill(1 sprig)
• Table salt (1 pinch)
• Ground black pepper (1 pinch)

Cooking step by step:

Step 1 The recipe for this simple salad includes beets (the mass is already prepared and peeled), feta cheese, any vegetable oil of your choice (I use refined sunflower), lemon juice, a little fresh dill, as well as salt and ground black pepper.

Step 2 First of all, you need to cook the beets. Of course, you can boil it, but believe me, baked is much tastier. It has a richer taste and aroma. In order to bake beets, wash them thoroughly, dry them and wrap each root vegetable in food foil. Bake in the oven at 180-200 degrees until soft - the time depends on the size and age of the beets. The young one will be ready in about 40 minutes, but the old one may need even two hours.

Step 3 You can easily check the readiness of beets by piercing them with a fork, knife or wooden skewer. If it is soft in the middle, it is ready.

Step 4 Let the beets cool, peel them and cut them into small cubes. You can use straws or cubes, if you prefer.

Step 5 Place the beets in a bowl and add 1 tablespoon of vegetable oil and stir. In this way we create a protective shell, thanks to which the beets will not stain the white cheese. True, this is not at all important - I just like it that way.

Step 6 Crumble the feta cheese directly into the beets with your hands. Aesthetes can cut it into cubes, just like beets.

Step 7 Now let's prepare the dressing for the beet salad. To do this, it is most convenient to use a small jar with a lid. Pour vegetable oil into it, add lemon juice, salt and pepper to taste.

Step 8 Close the lid and shake vigorously several times. All ingredients are mixed to form a vinaigrette sauce.

Step 9 Season the salad with sauce, add chopped fresh herbs and mix everything.

Try it: it’s simple, tasty and healthy. An excellent salad for a snack or a side dish for meat and poultry dishes!

Raw beet and cheese salad

We will need:

• beets – 3 pcs.,
• garlic cloves – 2 pcs.,
• cheese – 200g,
• low-fat sour cream – 100 ml,
• carrots – 3 pcs.,
• salt and pepper - on the tip of the knife.

Preparation:

1. After peeling the vegetables, grate them on a coarse grater. If you don’t have a grater at hand, then it is quite acceptable to cut the vegetables into thin and small strips. Press the garlic using a garlic press.
2. Mix cheese cut into small cubes with vegetables, garlic, sour cream and spices.
3. The salad can be considered ready.

The above salad recipes are multifaceted in their structure and taste. In principle, there is no need to follow any cooking instructions exactly. At your discretion, you can replace any of the ingredients (with the exception of beets, of course) or completely exclude them from the recipe.

You can expect a change in taste by replacing ingredients.

So, if you add prunes to a raw beet salad, then add other dried fruits: raisins, dried apricots, cherries and others.

The permissibility of such a variety of components in a seemingly everyday salad allows you to serve it as if it were new every time. All that remains is to enjoy its great taste.

Salad with beets and cheese is considered one of the fastest to prepare. It does not require special culinary knowledge and skills.

Such ease of preparation does not mean banal taste. Everyone is used to seeing beets in an ensemble with other vegetables, garlic or fish. But cheese gives the salad tenderness, satiety and gives it a festive touch.

This dish should be included in the diet of those who have intestinal problems. Beets help normalize stool and are also full of vitamins. Provitamin A, fiber, phosphorus, potassium - and this is not the entire list of useful components that beets include.

High-quality hard cheeses also contain vitamins A, E, C, as well as microelements - zinc, iodine, selenium, iron, copper, and calcium.

If you add a few new ingredients to the salad, it will sparkle with completely different colors. This is a good basis for culinary experiments.

How to prepare salad with beets and cheese - 15 varieties

The simplest cooking option, which is used as a basis in more complex recipes. “Nothing extra” is the principle of this dish. The combination of beets, cheese and garlic is perhaps the most ideal in the culinary world.

Ingredients:

• Boiled beets - 2 pcs.
• Hard cheese - 100 g
• Garlic - 1 - 2 cloves
• Mayonnaise and salt to taste

Preparation:

Preparing the salad begins with grating the cheese and beets on a coarse grater. Squeeze the garlic using a press (you can just chop it finely). Add salt to taste. Season with mayonnaise.

The amount of garlic needs to be adjusted not only depending on taste, but also based on the taste of the beets. If it is sugary, then you need to add more garlic. Otherwise, the salad will not be expressive.

This salad is ideal for a holiday table. Although its components are not very expensive, it turns out to be a tasty and interesting dish.

Ingredients:

• Beetroot - 2 pcs.
• Hard cheese - 150 g
• Corn - 1 can
• Eggs - 3 pcs
• Mayonnaise
• Salt to taste

Preparation:

All ingredients are grated. Corn is added to them and the salad is mixed. The dish needs to be salted and seasoned with mayonnaise.

The egg fits perfectly into the beet and cheese company and emphasizes the delicate taste of the salad.

Ingredients:

• Boiled beets - 500 - 600 g
• Eggs - 4 - 5 pcs.
• Hard cheese - 150 - 200 g
• Garlic - 2 - 3 cloves
• Mayonnaise or sour cream to taste
• Salt to taste

Preparation:

You need to take a grater and grate all the ingredients except garlic on a large section of it. Grind it in a press, and if you don’t have one, you can use a fine grater.

Season with mayonnaise. You can also prepare a sauce from sour cream and mayonnaise (use 50/50). You must first remember to salt the dish.

Instead of hard cheese, you can use processed cheese. In order for it to be grated well, it needs to be moistened with water.

The recipe is based on the use of two types of cheese - hard and feta cheese. The saltier the cheese, the better. The salad is not salted. The taste of cucumbers and cheese is enough.

Ingredients:

• Boiled beets - 2 pcs.
• Hard cheese - 100 g
• Highly salted cheese - 100 g
• Pickled cucumber - 3 pcs
• Olive oil
• Greens optional

Preparation:

Cut the beets into medium cubes. Grind the cheese and cheese as well. Cut the cucumber into strips or cubes as desired. Drain the liquid from it.

Mix everything and pour in olive oil.

Puff salad with beets, carrots and Trio cheese

This is a version of a layered vegetable salad that is improved with cheese. It turns out to be a very tasty and satisfying dish for a festive and everyday table.

Ingredients:

• Beetroot - 4 pcs.
• Carrots - 4 pcs.
• Hard cheese - 250 g
• Walnuts - a handful
• Raisins - a handful
• Garlic - 4 cloves
• Mayonnaise

Preparation:

First you need to prepare the layers that will make up the salad. The first layer of beets is prepared as follows: you need to grate the beets on a fine grater and squeeze out the juice. Grind the walnuts and add to the mixture. Season with mayonnaise.

The second layer is carrot. Grate the carrots, add raisins to them. Add Mayo.

Third layer of eggs. They are rubbed in the same way and chopped garlic is added. Mix the mixture with mayonnaise.

The salad is formed in this order: beet layer - carrot layer - egg layer.

Boiled beets in this salad can be replaced with raw ones, and all other ingredients can be boiled.

A very original presentation of the salad - the beetroot filling is framed by pita bread. You can surprise your guests with this dish.

Ingredients:

• Beetroot - 1 piece
• Carrots - 1 pc.
• Hard cheese - 150 g
• Garlic - 2 cloves
• Mayonnaise
• Greenery

Preparation:

The cooking process is simple. You need to boil the vegetables and grate them. Add grated cheese and crushed garlic. Season with mayonnaise.

Place the filling on a sheet of lavash and roll it up. You can also sprinkle cheese on top and heat in the microwave.

This dish can be classified as specific. This is because goat cheese has a unique taste, which is further emphasized by baked beets. But this salad is very healthy.

Ingredients:

• Beetroot - 2 pcs.
• Arugula - 50 g
• Soft goat cheese - 60 g
• Pine nuts - 3 tbsp
• Olive oil to taste
• Balsamic vinegar to taste

Preparation:

First you need to bake the beets. To do this, it is washed and dried. No need to clean. Wrap each vegetable in foil and pierce with a toothpick. Place it on a baking sheet and send the oven preheated to 200 degrees. The beets will bake for approximately 40 - 50 minutes.

Once it is ready, cool and cut into pieces.

Nuts need to be fried in a dry frying pan. Chop the cheese and arugula. Combine all ingredients and add olive oil and vinegar.

If the cheese is not too salty, then the salad can be salted.

A very unusual salad option. It's rare to see a combination of tomato and beets, but it makes for a delicious spring dish.

Ingredients:

• Beetroot - 1 - 2 pcs.
• Hard cheese or feta cheese - 150 g
• Tomato - 1 - 2 pcs
• Pomegranate - 1/2 cup
• Olive oil
• Greenery

Preparation:

Cut the boiled beets into slices, cheese and tomatoes into cubes. Mix the ingredients, add salt and oil. Add pomegranate and herbs on top.

The recipe is also not difficult or time-consuming to prepare. Green peas add originality.

Ingredients:

• Boiled beets - 2 pcs.
• Hard cheese - 100 g
• Eggs - 3 pcs
• Garlic - 3 cloves
• Canned peas - 4 tbsp
• Greenery
• Mayonnaise

Preparation:

Grate beets, eggs and cheese on a coarse grater. Finely chop the garlic. Combine all ingredients, including peas and herbs. Season with salt and mayonnaise.

This is a more advanced “Herring under a fur coat”. Only without potatoes and served mixed.

Ingredients:

• Herring (fillet) - 200 g
• Beetroot - 1 piece
• Carrots - 1 pc.
• Onion - 1 piece
• Cheese - 150 g
• Mayonnaise

Preparation:

Cut herring, beets, carrots and cheese into medium cubes. Chop the onion finely. Add mayonnaise and mix.

This variation involves the use of smoked sausage cheese. This culinary move will allow the salad to gain a new taste.

Ingredients:

• Beetroot - 2 pcs.
• Sausage cheese - 150 - 200 g
• Green onions - 1/2 bunch
• Garlic - 1 - 2 cloves
• Mayonnaise
• Sour cream

Preparation:

Grind the beets using a grater. Do the same with cheese. Connect these components. Add chopped garlic and chopped onion to them. Season the salad with mayonnaise and sour cream sauce.

A real assortment: there is chicken, vegetables and an apple. But it turns out to be a unique salad.

Ingredients:

• Chicken fillet - 200 g
• Beetroot - 2 pcs.
• Cheese (brynza) - 150 g
• Apple - 1 piece
• Salad, greens
• Olive oil

Preparation:

Cut the meat into medium pieces. Cheese, beets and apples can be chopped into cubes or in the same way as meat. Finely chop the greens and tear the salad with your hands. Season with salt and lightly pour olive oil.

Beetroot salad with feta cheese, arugula and orange juice

A very original and healthy salad. Its components are perfectly combined and contain a large number of useful microelements.

Ingredients:

• Beetroot - 450 g
• Feta cheese - 150 g
• Walnuts - 1/2 cup
• Arugula - 1 bunch
• Shallot - 1 piece
• Wine vinegar - 2 tbsp
• Orange juice - 2 tbsp
• Olive oil - 3 tbsp
• Salt, pepper to taste

Preparation:

First you need to form the cheese balls. To do this, fry the walnuts for a few minutes and then chop them. Mash the cheese with a fork, make balls and roll them in nut crumbs.

Chop the beets coarsely.

Dressing: Mix vinegar, orange juice, salt, pepper and olive oil. Pour the sauce over the beets. Place balls, arugula and shallots on top.

Due to the fact that all components are chopped coarsely, the salad is prepared in a matter of minutes.

Ingredients:

• Beetroot - 2 pcs.
• Cheese - 100 g
• Radish - 300 g
• Olive oil
• Greenery

Preparation:

You need to chop everything coarsely. Season with oil and salt. Garnish with herbs, green salad and cherries.

This dish is more filling thanks to the addition of beans. The combination of sweet apple and bitter onion gives the salad a special taste.

Ingredients:

• Beetroot - 2 pcs.
• Apple - 2 pcs.
• Onion - 1 piece
• Beans - 1 can
• Apple cider vinegar - 2 tbsp
• Vegetable oil - 4 tbsp

Preparation:

First you need to pickle the onions. To do this, cut it into half rings and pour vinegar over it. Add a little salt and sugar.

Boil the beets and cut into large slices. Chop the apple into cubes. Add pickled onions and beans to the salad.

Fill with oil.