Boiled beet salad is not only healthy, but also tasty, and also very affordable. Herring under a fur coat, vinaigrette, “Violetta”, exquisite, hearty “General” - all these salads are easy to prepare, and the result will certainly please you. We'll tell you the best recipes for beet salads.

Beetroot salad with garlic is easy to prepare for dinner: just boil the beets the day before and grate them. Every housewife can also find a salad dressing - you can choose sour cream, mayonnaise, or mix these two sauces together: the taste will be more delicate, and the calorie content will be significantly reduced.

Baked and boiled beets go perfectly with feta cheese: try combining them, we're sure you'll become a fan.

For the salad we will need:

• two large beets;
• 2 cloves of garlic (if you like it spicy);
• salt;
• pepper to taste;
• sour cream and mayonnaise – 100 g.

Boil the beets until soft and cool. We peel the root vegetable from the top “skin” and grate it on a coarse grater. Squeeze two cloves of garlic through a garlic press (you can grate them on a fine grater), add salt and pepper. Season with sour cream mixed in equal proportions with mayonnaise. Decorate with sprigs of parsley or dill. Serve as an appetizer for dinner: the salad is in perfect harmony with baked chicken, pork cutlets and mashed potatoes, buckwheat and goulash. The salad will be tastier if you cool it first.

With added garlic

Boiled red beet salad will acquire a different taste if you do not grate the root vegetable, but cut it into small cubes, no larger than 2 mm: the taste will be different, but no less interesting. The garlic is not squeezed into the salad, but chopped into tiny pieces with a knife - the vegetables and garlic are mixed and acquire a delicious taste.

You can season it with traditional mayonnaise, but try replacing it with low-fat natural yogurt - the taste will pleasantly surprise you. The amount of garlic can be varied at your discretion. We suggest the following proportion: for two large beets, three cloves of garlic - the dish will be moderately spicy, and you won’t have to be afraid of the bright garlic aroma.

Boiled beet and carrot salad

All supporters of a healthy diet will certainly appreciate a salad of boiled beets and carrots. We will need boiled beets, but fresh carrots. Preparing the salad is very simple: boil large beets and let them cool. Grate large carrots on a coarse grater, and do the same with the chilled beets.

Mix the salad, add fresh parsley, cut into small pieces, squeeze out a couple of cloves of garlic. Let's choose a low-fat salad dressing: sour cream with 10% fat, matsoni or natural yogurt. You can decorate the salad with grated hard cheese - it will add piquancy. The dish will be especially tasty if you let it brew a little (for an hour) and cool thoroughly before serving. Bon appetit!

With beets and beans

Beetroot and bean appetizer - a simple, hearty dietary salad that will appeal to everyone who counts calories. Beans contain vegetable protein, a healthy vegetable with high energy value.

For salads, it is better to buy sweet varieties of beets; others will be watery, and the dishes will turn out bland.

Prepare by following these steps: peel the boiled beets and cut into small cubes. Place the beans (you can cook them yourself or buy a canned can) in a colander, removing excess liquid. Make the dressing: mix a teaspoon of mustard with vegetable oil, lemon juice (to taste), a dessert spoon of sugar (preferably cane sugar), and salt. Chop a bunch of green onions and dill and add to the vegetables. Season everything with dressing and cool. Our salad is ready! Light but satisfying, uncomplicated and pleasant, beetroot salad is an ideal addition to fish or meat, and is wonderful as an independent side dish.

Classic vinaigrette

Vinaigrette may well be considered the hallmark of Russian cuisine. We especially love it in the winter season, when you really want hearty, moderately spicy dishes. And if you serve the vinaigrette with lightly salted Ivasi fish, the dish will turn out truly fabulous!

You can put beans in the vinaigrette: the taste will be very interesting; but in this case there is no need to add peas.

Prepare the vinaigrette following these steps:

1. Boil three carrots (not large ones), large beets and four potatoes.
2. Cool the vegetables.
3. Peel and finely cut into cubes.
4. Chop barrel pickles into cubes.
5. Add sauerkraut.
6. Sprinkle with green peas.
7. Cut the onions (or green onions, whichever you prefer).
8. Mix the vinaigrette and season with fragrant sunflower oil.

The vinaigrette is very tasty with fresh dill; you can add a little 9% vinegar and even mustard to it - you’ll get an interesting “spicy” version of the vinaigrette. The salad is very tasty with fresh black bread and lightly salted herring, and it is also an ideal side dish for any fish dish.

Herring under a fur coat

A salad made from boiled red beets and herring is loved by thousands of Russians: it is simply impossible to imagine a New Year's table without herring under a fur coat. But the beauty of the salad is that the ingredients are available and inexpensive, which means you don’t have to wait for the holidays and it’s easy to treat yourself to this delicate, spicy appetizer from time to time.

You can cover not only herring with a beet-vegetable coat; a very interesting version with smoked mackerel (you can use any smoked version).

How to cook herring under a fur coat?

1. We cut the herring, remove the skin, carefully remove even the smallest bones.
2. Cut the herring into small cubes.
3. Place three boiled potato tubers on a large flat dish.
4. Place the herring on the potatoes.
5. Sprinkle with finely chopped onion.
6. Three boiled carrots.
7. Sprinkle with grated eggs.
8. Three boiled beets.

You can repeat the layers. Each layer must be greased with mayonnaise, and laid out with a thin mesh. This way the layers will turn out fluffy and airy, and the herring under the fur coat will be even tastier. Housewives who prefer to spread mayonnaise with a spoon make a mistake: the layers come out dense, and the ingredients do not share their tastes with each other. However, you are free to do as you are used to. The main thing is not to serve the salad right away, but to let it brew for several hours in the cold.

Salad "Violetta"

The beautiful name, according to legend, came from a lady who simply loved adding pickled cucumbers to beet salads, and her dish was invariably popular with guests. The combination really turns out to be piquant, and the taste is not at all hackneyed.

To prepare the Violetta salad, proceed as follows:

1. Cut the boiled beets into cubes.
2. Add pickled cucumbers, cut into small cubes.
3. Add green peas.
4. Add pieces of feta cheese or processed cheese.
5. Squeeze out a clove of garlic.
6. Season with mayonnaise or sour cream.
7. Add salt and pepper to taste.

"Violetta" is ready! Serve as an appetizer for a family celebration and eat with a white baguette.

Even children can prepare a salad:

1. Three boiled beets on a coarse grater.
2. Soak the prunes and cut into thin strips.
3. Add dried fruits to the beets.
4. Season with mayonnaise mixed with sour cream.
5. Add some salt.
6. Sprinkle with finely chopped walnuts.

Festive, light salad with prunes is ready! It is especially delicious to eat with duck breast baked in the oven and homemade boiled pork.

Salad "General"

Layered salads are hits of any holiday table. Beetroot, which is called “My General” (or simply “General”) is considered “masculine” due to its satiety and the presence of meat and cheese. Male representatives love him very much.

We prepare by following these steps:

1. Finely cut the boiled meat (300 g) into cubes and place on a flat dish.
2. Pour over a mesh of mayonnaise.
3. Squeeze out a clove of garlic.
4. Grate any hard cheese (100 g) on ​​top.
5. Pour over the mayonnaise mesh again.
6. Three 2 boiled eggs, repeat layer with mayonnaise.
7. Grate 2 medium carrots, boiled and cooled, on top.
8. The last layer is boiled beets and a mesh of mayonnaise.

The “General,” like a herring under a fur coat, needs to be properly soaked. Ideally throughout the night. The taste of the salad is delicate, sweetish-spicy, and, as practice shows, it is eaten first. You can prepare portioned versions by placing layers in special cooking rings.

As you can see, there are many ways to prepare boiled beet salads - recipes for every taste and preference. Don’t forget to pamper your loved ones with this tasty and healthy root vegetable, discovering new gastronomic experiences for yourself.

What can you make from tasty and healthy beets? We have collected the best recipes for you - simple, fast, delicious!

Everything is very simple, but it turns out very beautifully, and besides, it’s delicious!

For pancakes:

• milk - 120 ml;
• boiled beets - 120 g;
• flour - 90 g;
• egg - 1 pc.;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l.;
• salt - 1/3 tsp.

For filling:

• cottage cheese - 200 g;
• sour cream - 3-4 tbsp. l.;
• salt - ¼ tsp.

Cut each pancake into 5-6 pieces and decorate to taste. Beetroot pancakes are very easy to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

• Beetroot (small) - 2 pcs.
• Sweet paprika - 1 pinch.
• Rosemary (dry) - 1 pinch.
• Mint (dry or 1 sprig fresh) - 1 pinch.
• Mustard (table) - 1 tsp.
• Vegetable oil - 2 tbsp. l.

For the salad

• Beetroot (pickled) - 2 pcs.
• Cottage cheese (soft low-fat or curd cheese) - 200 g
• Garlic - 1 tooth.
• Walnuts - 1 handful.
• Lettuce leaves (leaves, optional) - 3 pcs.
• Baguette (optional) - 5 slices.

Bake or boil beets. Peel, cut into thin rings or thin cubes, no need to grate, we will first marinate the beets.

Pour mint, rosemary and paprika into the container in which the beets will be pickled.

Add mustard, salt and pepper, mix thoroughly.

Mix with beets and marinate for 10-24 hours. I marinated for a day.

Then place the beets on a sieve to drain excess oil.

Add chopped garlic, a little beet oil to the soft cottage cheese and grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using a cooking ring, layer the beets.

A layer of cottage cheese with garlic.

Cut the baguette into thin slices and dry in a frying pan.

Remove the ring and decorate with nuts, lettuce and croutons if desired.

Recipe 3: how to make beet vinaigrette in the oven

What can you make from beets if you bake them in the oven, try making a vinaigrette from baked vegetables!

• Beetroot - 430 grams
• Potatoes - 230 grams
• Green peas - 170 grams
• Carrots - 130 Grams
• Pickled cucumber - 120 grams
• Olive oil - 50 Milliliters
• Parsley - 2-3 pieces (sprigs)
• Sugar - To taste
• Salt - To taste

Peel the beets, rinse and cut into large pieces. Bake the beets in the oven, adding salt and butter. Cook for about 30 minutes.

Do the same with carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add fresh peas to them; if they are frozen, then scald them with boiling water.

Finally, add herbs, sugar, butter and salt to the salad. Stir the dish. Bon appetit!

Recipe 4: How to Make Spiced Boiled Beetroot Dip

• beets 1-2 pcs.
• coriander 0.5 tsp.
• garlic 2 cloves
• cumin 0.5 tsp.
• tomato paste 1 tbsp.
• vegetable oil 1 tbsp.
• salt 0.5 tsp. or to taste

Boil or bake the beets, peel and chop coarsely.

Grind with a blender, add tomato paste, cumin, coriander, chopped garlic, salt and pepper.

Stir, add vegetable oil, stir.

Serve with bread or vegetables. Bon appetit!

Recipe 5: beet soup made from young beets with bread kvass

You can make a very tasty healthy lunch from young beets with tops!

• Young beets with tops - 2 pieces
• Table vinegar 9% - 1 tbsp. spoon
• Bread kvass - 1 Liter
• Boiled egg - 2 pieces
• Fresh cucumber - 2-3 pieces
• Green onions, dill, parsley - 1 bunch
• Sugar - 1 tbsp. spoon
• Salt - To taste
• Ground black pepper - To taste
• Sour cream - To taste

Prepare beetroot ingredients. Boil the eggs hard. Cool. It is better to put cucumbers, eggs, kvass in the refrigerator for now.

I have already cut off the tops of the beets, there is no need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Place in a saucepan, add 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash the beet tops, cut them into small pieces and add to the stewed beets. Simmer for another 10 minutes under the lid.

The finished beets with tops need to be cooled completely.

Cut the cucumbers and eggs into cubes and add to the beets.

Add a large amount of chopped herbs: dill, parsley, green onions.

Final stage: add salt, sugar, ground black pepper, kvass, sour cream. Mix the beetroot mixture thoroughly and adjust the salt and pepper.

Beetroot soup with bread kvass is ready! Try it!

Recipe 6, step by step: pkhali from beet tops with nuts

If you have prepared your favorite beet dishes, you will be left with beet tops - the healthy part of the vegetable. What can be prepared from beet tops and leaves? Use our recipe for Georgian pkhali - very tasty!

Pkhali in Georgia is made from a variety of fresh greens and leaves, including spinach, nettles, cabbage and beets. Pkhali can also be made from vegetables with the addition of walnuts.

• 1 kg beet leaves (with stems),
• 250 grams of walnuts,
• 30 grams of fresh green cilantro,
• 30 g fresh parsley,
• 6 sprigs of green onions,
• 1 tsp dried cilantro,
• 1 tsp suneli hops (ground blue fenugreek),
• 1 tsp ground red pepper,
• 2 cloves of garlic,
• salt - to taste.

Rinse beet leaves thoroughly in cold water.

Separate the leaves from the stems; you can cut them with scissors.

Place the stems in a deep saucepan with salted water, put on fire and cook for 10-15 minutes.

Place the beet leaves in another pan with salted water and cook for 5 minutes.

Cool the cooked beet leaves and stems. Then squeeze thoroughly, trying to remove as much liquid as possible.

This is what the balls look like after push-ups:

Below you see balls of different colors, the darker ones are leaves.

We pass the beet stalks through a meat grinder. And finely chop the leaves.

Place in a bowl as shown in the photo below and mix using a plate.

We pass the walnuts and garlic through a meat grinder and combine them with Georgian spices. Mix thoroughly.

Finely chop the parsley, green onions and cilantro. Combine and mix with nuts and garlic.

Combine greens with nuts with beet leaves.

Mix thoroughly, then form small balls.

That's all, the vegetable salad is ready! Serve pkhali cold with bread. Bon appetit!

Recipe 7: how to make pickled beets (step-by-step photo)

First of all, you need to choose the right beets for the sourdough process. Naturally, you need to take only healthy small beets with a characteristic dark red color. If the beets are too lightly colored or have white streaks or rings, don't pick them up. In general, the best varieties for sourdough are Egyptian and Bordeaux.

• beets - 1 kg
• water - 1 l
• salt - to taste

Rinse the beets well under running water.

To peel.

Cut into slices of any shape and place in a container in which our beets will be stored.

Make a brine from water and salt.

Pour brine over the beets.

Place a weight on top and cover with a lid. I had a glass as a load, which was filled with brine and pressed the beets tightly.

We wait 2 weeks, from time to time we look in and remove the mold and foam. And we enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: red beet kvass (step by step with photo)

What tasty drinks can be made from beets? Try making kvass! Refreshing and cool.

• Water 2 l
• Beetroot 1 kg
• Sugar 4 tbsp.
• Bread 1 piece

For the recipe you will need beets, water, rye bread, sugar.

Cut the bread into medium-sized pieces.

Cut off the tails of the washed beets. Cut the beets into medium-sized pieces.

Place sliced ​​bread and beets in a washed and dried three-liter jar.

Pour sugar into the jar.

Pour two liters of boiling water over everything and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it is delayed), then you can put 3 unwashed raisins in a jar - this will speed up the fermentation process.

After 3 days, the kvass is ready. Cool the drink in the refrigerator and you can enjoy this drink, or you can use it when preparing borscht.

Recipe 9: red borscht with salted tomatoes

• any meat (this time I had beef);
• potato;
• carrot;
• salted tomatoes;
• greens and sour cream optional.

First, place a pan of water on the stove and cook the broth. The cooking time will depend on the type of meat you choose. When the broth is ready, you should start frying.

Grate the beets and carrots, choosing the side of the grater with large holes.

Place the vegetables in the pan. At this time you need to deal with onions and potatoes. They need to be cut into cubes and immersed in a container where our meat broth is cooked. First the onions, then after a couple of minutes the potatoes.

Next, you should remove the skins from the salted tomatoes and chop them using a grater. You will get a kind of tomato. Add it to the vegetables in the pan. Stir and keep on fire until the tomato brine has evaporated.

Add the contents of the frying pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time we are working on cabbage, it needs to be chopped.

If, like me, you have young cabbage, then you should add it to the borscht with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth right after the beets and carrots.

That's the whole recipe. Our homemade red borscht with salted tomatoes is ready. Let it brew for 15-30 minutes and you can serve it.

Recipe 10: Beetroot salad with tomatoes and peppers for the winter

For some reason, always accessible and healthy beets sometimes remain outside our attention during the procurement period of more popular and favorite vegetables and fruits. It’s completely in vain that we push into the background recipes with this wonderful root vegetable, but you can prepare delicious salads for the winter from it. And here is another indisputable argument in favor of such salads with beets - when heat treated, they do not lose their beneficial properties! This means that even in a small jar we can save a whole “armful” of microelements and vitamins!

• vinaigrette beets – 1.5 kg
• sweet pepper – 1.5 kg
• onions – 1 kg
• tomatoes – 1 kg
• refined sunflower oil – 300 ml
• sugar – 10 tbsp.
• vinegar - 9 tbsp.
• salt – 2 tbsp.

Before you start cooking, you need to prepare everything you need for rolling (sterilized dry and clean glass jars, tin or self-screwing lids, etc.) and directly prepare all the vegetables for chopping. They must be washed thoroughly, removing dirt and darkened areas, and cutting off parts unsuitable for canning, peel, stalks and seeds. It is best to chop the bell peppers and onions for this salad by hand, and you can use household kitchen appliances to chop the beets. So, cut the pepper into cubes or oblong bars.

Cut the tomatoes in half, removing, if necessary, the green, dense part near the stalk. Grind the tomato halves in a blender or grind in a meat grinder to obtain tomato puree.

Slice the onion not very thinly, into medium half or quarter rings.

Grate the beets on a coarse grater or chop in a food processor. The vegetables are prepared - you can start preparing beetroot salad for the winter!

Pour the resulting tomato puree into a large saucepan, add sugar and salt, and add the beets. Bring the tomato puree to a boil, then turn the heat to low and let the beets release their juice so that the beets stew in their own juice for the next 10-15 minutes. At the same time, do not forget to stir all the time.

After 10-15 minutes, add onions, continue to simmer the salad for 5-7 minutes, slightly increasing the flame of the fire.

Add chopped sweet pepper and add vegetable oil. Starting from this stage, the salad cooking time is 20 minutes (medium heat).

5 minutes before the end of the process, add vinegar to the salad with beets, stir, and let it boil.

Now the hot beet salad can be placed in glass jars for the winter, lightly compacted and making sure that the beets in the jar are in a sufficient amount of vegetable juice.

Beets are available regardless of the time of year, and this is its main advantage. In addition, it is characterized by a high degree of usefulness, containing many useful and nutrients - vitamins, minerals, flavonoids, carotenoids and lutein. This vegetable is suitable for preparing a wide variety of dishes, both salads and desserts. In this article we will look at several recipes, the main ingredient of which is boiled beets.

Beets are rich in fiber and vitamin C, in addition, they supply phosphorus, copper, iron and magnesium to our body. It has very few calories, despite the significant sugar content. This vegetable will help cleanse the body of “bad” cholesterol, prevent folic acid deficiency, and also relieve constipation.
Let's look at a few simple dishes you can prepare using this unique root vegetable.

Simple salad

This recipe for an interesting and very simple salad will be useful not only to lovers of various savory snacks, but also to those who are committed to a healthy lifestyle.

Ingredients:

Beets - one large one or a couple of small ones;
- table vinegar - half a glass;
- unrefined vegetable oil - a couple of tablespoons;
- ground black pepper – a couple of pinches;
- salt - to taste.

To prepare this dish you will need to boil and marinate the beets in advance. To do this, you should first thoroughly wash the vegetable, fill it with water and put the container on the fire. It takes quite a long time to cook beets, although young and small root vegetables usually cook in half the time. In order to speed up the process, you can cool the half-raw vegetable under running cold water.

After the beets are completely cooked, peel them and cut them into small thin cubes. To prepare the marinade, prepare a solution of acetic acid or use regular six percent table vinegar. They just need to pour over the chopped beets and set aside for a quarter of an hour to marinate. Then drain the liquid and place the beets in a salad bowl. Sprinkle the salad with pepper and season with vegetable oil. This is how the simplest dish of boiled beets is prepared.

Beet and carrot salad

This dish can also be prepared at any time of the year, because all its ingredients are always available.

Ingredients:

Boiled beets - one piece;
- fresh carrots - one piece;
- mayonnaise and salt - to taste.

Wash the beets thoroughly, boil them until tender and peel them. Wash and peel the carrots, then grate all the vegetables. Place the ingredients in a salad bowl, then add a little salt to them and season the finished dish with mayonnaise.

Salad with beets and beet tops

If you grow this unique root vegetable yourself, you can include an interesting salad of boiled beets and beet tops in your summer menu. Unfortunately, you are unlikely to be able to purchase this vegetable along with the tops in the store, so whenever possible, use gifts from your garden.

Ingredients:

Beets with tops - a couple of pieces;
- mayonnaise, sour cream and salt - to taste.

Separate fresh beets from the tops, cover with water and boil directly in the skins. The young vegetable will cook quite quickly, and at this time cut the tops: the stems are cut into cubes, and the leaves into noodles. Afterwards you need to crumble the boiled, peeled and cooled root vegetable. Mix the ingredients and season the salad with a mixture of equal parts of mayonnaise and sour cream, and add salt to taste.

Spicy salad

This dish makes a great savory appetizer.

Ingredients:

Beets - one piece;
- hard cheese – one hundred grams;
- fresh garlic;
- mayonnaise - to taste.

Grate the boiled, cooled and peeled root vegetable along with hard cheese, chop the garlic and combine all the ingredients. Season the finished dish with mayonnaise and serve.

Beetroot and seaweed

This dish combines the health benefits of two unique products. It will appeal to all those who are confident in the usefulness of seaweed, but do not really like it because of its specific taste.

Ingredients:

Beets - one piece;
- pickled seaweed – one hundred grams;
- pepper, salt and vegetable oil for dressing.

Boil the beets, let them cool and peel them. Then cut into small cubes. Drain the marinade from the cabbage and chop it a little if necessary. Combine and mix the ingredients, then season them with vegetable oil. Add pepper and salt to taste.

Sweet salad

Let's not limit ourselves to just salty beet salads and make a delicious and healthy dessert.

Ingredients:

Beets - one piece;
- raisins – one handful;
- sugar – one teaspoon;
- sour cream - a couple of tablespoons.

Boil one beet, then cool and peel. Sort out the seedless raisins, soak them for ten minutes in cold, pre-boiled water, and then rinse. Grate the beets, then put them in a salad bowl and mix with raisins. Season the finished dish with raisins and sprinkle with sugar.

Almost each of the salads described above can be supplemented with walnuts. They go very well with boiled beets. In addition, this root vegetable is usually combined with herring, as in the famous dish “herring under a fur coat,” as well as with pickled cucumber. You can add some prunes or fresh grated apple to dessert with beets. The finished dish is seasoned with sour cream, mayonnaise (as an option - a sour cream-mayonnaise mixture), as well as any vegetable oil of your choice.

Beets are a root vegetable with sweet purple-red flesh. Initially, the leaves, rather than the roots, were used as food (they can be cooked in the same way as spinach).

Beetroot is indeed a very valuable food plant. This is perhaps the only vegetable that does not lose its beneficial properties throughout the winter. It contains a lot of sugar, fiber, pectin, organic acids, vitamins (C, B1, B2, P, PP, folic acid), a large supply of minerals, especially sodium and potassium. It contains iron, phosphorus, cobalt, iodine, rubidium and cesium, as well as a lot of magnesium, which is involved in hematopoiesis, in the development of bones and teeth. That is why this vegetable is useful to include in baby food. Beets contain a lot of vitamin A, so they are good for the digestive and lymphatic systems. Beets have a diuretic effect, promote the removal of salts from the body, and also have a laxative effect for chronic constipation.

Beets are peeled before frying. If the beets are intended for boiling or baking, then the skin is not cut off, because subsequently the beets lose color. For the same reason, after cleaning, beets should not be kept in water for a long time.

Adviсe:
1. When choosing beets, you need to pay attention to their appearance. If beets have been in the ground for a long time, they become tough and woody - signs of this include a short neck, deep scars, or several rings of leaf scars around the top of the root crop.
2. When processing beets, it is advisable to cut off the upper and lower parts of the root crop, since nitrates usually accumulate in these parts (and more in the lower part).
3. You need to cook beets with skins in a small bowl. It is dipped in boiling water and covered with a lid. You should not cook beets in salted water: this will worsen their taste and change color. To maintain the juicy color of the beets, you can add a little sugar to the water.

Attention! It should be remembered: beets are very sensitive to nitrogen and are capable of accumulating nitrates in large doses, which adversely affects the liver and blood. In addition, beets contain a small amount of oxalic acid, which is harmful to the body. Therefore, you should not use it in excessive quantities.

Pickled beets

You need to ferment beets during the last quarter of the moon. Wash the beets, scrape them thoroughly with a knife and put them in a large barrel, filling them to the top. Fill the barrel with beets with water. Before the New Year, you can add water to the tub, but after Christmas you cannot add water, because almost all the beets will get wet. The beets can be filled with beet broth rather than water: to do this, boil 1-2 fresh peeled beets in water.