Salad with beets and cucumbers: it doesn’t get any tastier. Salad of boiled beets and pickled cucumbers with garlic Salad of boiled beets and pickled cucumbers

Beetroot is a very tasty, healthy product used for preparing various dishes. This vegetable is equally good boiled, raw, or pickled. Therefore, it is recognized as the best basis for creating cold appetizers. In today's article you will find an interesting selection of the best recipes for beetroot and pickled cucumber salad.

To prepare such snacks, it is best to buy small root vegetables of table varieties. It is important that they are approximately the same size. The specimens you select should not show any mechanical damage or traces of mold.

Beets go well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn kernels or beans. Dried fruits, nuts, meat, fish, hard or processed cheese are often added to such snacks.

As for sauces, the best dressings for salads made from beets and pickles are mayonnaise, vegetable oil and various mixtures made with mustard or table vinegar.

Basic option

Although This recipe involves the use of a minimum food set; the salad made according to it has a very pleasant taste. To prepare this dish you will need:

4 not too large beets.
2 medium pickled cucumbers.
A pair of green onions.
Salt and refined vegetable oil.

This beetroot and pickled cucumber salad is very easy and simple to prepare. The bulk of the time is occupied by heat treatment of the main ingredient. The washed root vegetable is poured with water and boiled until tender. As soon as it becomes soft, remove it from the pan, cool, peel and grate it on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. The fully prepared appetizer is salted and topped with refined vegetable oil.

Option with potatoes

This salad of boiled beets and pickles is somewhat reminiscent of a classic vinaigrette. But unlike the latter, it does not contain such a rich assortment of vegetables. To create such a snack you will need:

250 grams of beets.
2 medium pickled cucumbers.
250 grams of potatoes.
A bunch of spring onions, salt and mayonnaise.

The washed root vegetables are poured with cold water, boiled until tender, cooled, peeled and cut into small cubes. Then they are combined with pieces of pickled cucumbers and chopped onions. The resulting appetizer is poured with mayonnaise and mixed. If necessary, you can salt it a little.

Chicken option

This hearty and tasty beet salad will surely interest those who cannot imagine a complete lunch without something meaty. To prepare it you will need:

Large chicken fillet.
Big beets.
2 medium pickled cucumbers.
2 boiled eggs.
A small onion.
Medium carrot.
3 potatoes.
100 grams of celery root.
2 tablespoons 9% vinegar.
Salt, herbs and mayonnaise.

All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery, pieces of boiled chicken, chopped cucumbers and chopped eggs are also placed there. All this is mixed with onions, previously pickled in vinegar. A ready-made salad of boiled beets and pickled cucumbers is seasoned with mayonnaise and decorated with herbs. If the appetizer is intended to be served on a festive table, then it can be decorated a little differently. To do this, lay out all the ingredients in layers on a flat plate, coating them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.

Option with canned beans

This simple but delicious beet salad can replace a full meal for those on a vegetarian diet. To prepare it you will need:

A can of canned beans.
Half a kilo of beets.
4 medium pickled cucumbers.
2 potatoes.
A small onion.
Olive oil.

The washed root vegetables are boiled in their skins, cooled, peeled and cut into equal cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and complemented with onion half rings. If desired, sprinkle the finished salad of beans, beets and pickles with chopped dill or chopped parsley.

Option with garlic and cheese

This interesting dish has a pleasant aroma and delicate taste. It will surely appeal to those who like moderately spicy and satisfying food. Plus, it has a rather presentable appearance, which means they are not ashamed to treat their friends. To make a similar salad of beets and pickles, you will need:

200 grams of cheese (processed or hard).
Half a kilo of beets.
250 grams of pickled cucumbers.
2 cloves of garlic.
200 grams of canned peas.
Salt, mayonnaise, herbs and onions.

Thoroughly washed beets are poured with water and boiled until soft. To prevent the root vegetable from losing its bright color during heat treatment, it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers and canned peas are added to it, from which all the marinade has previously been drained. All this is combined with chopped onions and finely chopped cheese. The prepared salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.

Option with boiled beans

This hearty, nutritious snack is very tender and juicy. To prepare it you will need:

Not too large beets.
4 drops Worcestershire sauce.
A teaspoon of grainy mustard.
2 medium pickled cucumbers.
½ teaspoon of natural honey.
A glass of beans.
Medium bulb.
2 large spoons of olive oil.
Salt and dill.

Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and cucumber slices. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, liquid honey and olive oil. Mix everything carefully and place it on a beautiful plate. If necessary, add a little salt to the appetizer, but usually this is not required.

Beetroot and pickled cucumber salad is so easy to prepare that even a schoolchild can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store, or you can use your own, sealed this year. Bean mustard: “French” or “Dijon” will clearly highlight the taste of the salad, but you can prepare the dish without it.

Remember that the beet layer releases a lot of juice, so you need to serve the salad immediately after creating it. It is best to use olive oil, cold pressed. Boil the beets in water or bake them in advance, then cool quickly and peel the skins.

The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.

So, let's prepare all the necessary products and start cooking!

Grate the peeled and washed beets using a fine-mesh grater into a deep container. Leave for 5 minutes and squeeze out the juice.

We will do the same with pickled cucumbers, not forgetting to squeeze the juice out of the crushed mass, otherwise the whole dish will “float”.

Place a culinary ring on a plate, place a layer of beets in it, and a layer of cucumbers on it. We will not add salt to the dish, since cucumbers are already rich in various flavors and spices. Lightly compact the layers with a spoon and remove the ring.

Wash and chop the green onions, place the slices on the salad, add grain mustard and lightly sprinkle the dish with oil.

We will serve the salad of beets and pickled cucumbers to the table right away - everyone will stir it themselves.

Cucumbers are frequent guests in various salads. They always add an additional flavor to pickled cucumbers and allow you to achieve harmony and perfection. These vegetables especially stand out in. An ordinary root vegetable acquires an amazing flavor, becoming even more rich and attractive. Such dishes may include meat, fish, a variety of vegetables, fruits and grains, but they always turn out to be self-sufficient, multifaceted and appetizing. And all thanks to the fact that the snacks contain cucumbers, which give freshness and lightness.

Downtime in this case is the main advantage. This is what makes every note felt. The products do not mute each other, but, on the contrary, emphasize the impeccability of neighboring components. Potatoes are not added here in vain; they make the dish satisfying, but at the same time do not allow the appetizer to lose its freshness.

Required components:

500 gr. potatoes;
200 gr. pickled cucumbers;
20 gr. vegetable oil;
15 gr. mustard;
500 gr. beets.

Beetroot salad with pickled cucumbers:

The potatoes and beets are washed with a brush, placed in separate saucepans, filled with water and boiled. After cooking, cool, peel and cut into cubes.
Pickled cucumbers are cut in the same way, only they also squeeze a little of the marinade.
The oil is mixed with mustard.
The products are mixed.
The salad is placed in the refrigerator for a short time to soak and cool.

Beet and cucumber salad

Fresh cucumbers combined with delicate cheese and sweet beets create amazing harmony. It turns out incredibly light, but satisfying. The snack looks impeccable, and the taste is delightful. Moreover, you can achieve a completely different flavor shade, depending on which cheese is chosen.

Required components:

300 gr. beets;
200 gr. cucumbers;
50 gr. cheese;
30 gr. sour cream;
30 gr. mayonnaise.

Preparation step by step:

The beets are washed with a brush and left to boil. The finished root vegetable is cooled and peeled using the coarsest grater.
The cucumbers are washed and wiped, peeled and cut into strips.
To grind cheese, take a finer grater and rub it on it.
All products are poured into a salad bowl.
Mayonnaise is mixed with sour cream in a bowl.
The resulting mixture is poured over all the products and mixed together with a spoon.

Tip: beets baked in foil will be healthier and tastier than boiled. With this preparation, the root vegetable retains a maximum of nutrients, including vitamin C.

Salad with beets and pickles

Many salads are prepared from canned fish, including beetroot ones. The pleasant taste of mackerel makes a simple salad of beets and pickles more rich and refined, surprisingly aromatic. Preparing this is incredibly simple. The result is a real gastronomic masterpiece that deserves attention and praise.

Required components:

200 gr. beets;
200 gr. pickled cucumbers;
2 garlic cloves;
80 gr. mayonnaise;
3 eggs:
300 gr. mackerel canned in oil;
30 gr. dill.

Beetroot salad with pickles:

The beets are washed with a brush and placed in a saucepan with water, boiled and immediately cooled, peeled and cut into cubes.
Place the eggs in a small saucepan and boil, then cool. Then they are cleaned and chopped into cubes.
The cucumbers are washed, squeezed out of the marinade and cut to the size of beets. If desired, the peel can be peeled, for example, if it is too rough or bitter.
The garlic is freed from the husk and crushed with garlic cloves.
Mayonnaise is mixed with garlic.
The jar of sardine is opened, the liquid must be drained, and the fish itself is chopped into pieces.
Combine all ingredients, add sauce and stir.
The top of the dish can be decorated with washed herbs.

Tip: if desired, pickled cucumbers can be replaced with fresh ones.

Beetroot salad with pickled cucumber

The tenderness of chicken meat can make a salad of beets and pickled cucumbers perfect. Thanks to the fillet, the beet salad with pickled cucumber turns out to be very satisfying, multifaceted, but absolutely not burdensome. Mysteriously, the lightness does not leave the beetroot salad with pickled cucumber, but on the contrary, it is emphasized and felt to the fullest.

Required components:

300 gr. beets;
300 gr. chicken breast;
2 onion heads;
150 gr. pickled cucumbers;
120 gr. mayonnaise;
5 gr. coriander;
4 gr. pepper;
30 gr. 9% vinegar;
4 gr. salt;
4 gr. Sahara.

Boiled beet salad with pickled cucumber:

First of all, peel the onion and chop it.
Pour the mixture into a bowl, add salt, sprinkle with sugar and pour over vinegar, add a little water and marinate for about ten minutes. After they have expired, the liquid is drained and the onion itself is squeezed out by hand.
The chicken breast is washed and boiled in salted water. Then, without removing from the broth, cool and cut into cubes.
The beets are peeled with a brush and boiled in a saucepan, cooled and peeled, cut into thin strips on a board.
Cucumbers are laid out on a board and cut into cubes.
All products are combined in a salad bowl, poured with mayonnaise, coriander is added, pepper and add salt.
Stir the salad well and cool slightly.

Tip: to make a salad of boiled beets and pickled cucumbers even more nutritious and rich, you can not simply boil the chicken meat, but fry it in a frying pan with the addition of spices and chopped garlic. Smoked chicken, which can also be used in the cooking process, will add an amazing aroma to the dish.

Beetroot and pickled cucumber salad

In its composition, this recipe resembles the well-known beetroot, peas, cucumber salad, but still has its own characteristics and differences. The resulting snack is richer than its famous counterpart, and even more flavorful. The dish combines a huge amount of vegetables, due to which the salad has a lot of useful properties.

Required components:

300 gr. beets;
200 gr. carrots;
300 gr. potatoes;
80 gr. olives;
1 onion;
200 gr. pickled cucumbers;
4 gr. pepper;
10 gr. apple cider vinegar;
10 gr. Sahara;
4 gr. salt;
40 gr. oils;
30 gr. green onions.

Beet salad, pickled cucumbers:

Beets, carrots and potatoes with a brush are washed, placed in three different saucepans and boiled in them, cooled under running cold water and peeled.
All root vegetables are cut into small squares on a board using a knife.
The onion is peeled and washed, placed on a board and chopped. Afterwards, the mixture is sprinkled with vinegar, sprinkled with sugar and added salt, marinated for 15 minutes, and squeezed by hand.
Cucumbers are cut into cubes.
Place the olives in a colander, strain off all the marinade and chop into thin rings.
All products are poured into one bowl, seasoned with salt and oil, and placed in portioned glasses.
Green onions are washed and dried, finely chopped, sprinkled on each individual portion.

Important! Beetroot and pickled cucumber salad will not be stored for long; it should be served immediately after preparation. You can keep beet salad and pickled cucumber in the refrigerator for a maximum of twelve hours, after which the dish is no longer suitable for eating.

Beetroot salads have an amazing taste and an incredible amount of nutrients. The snacks combine excellent taste and incredibly rich aroma. If the recipe also contains cucumbers, then true harmony and perfection can be achieved. Salads with beets and pickled cucumbers can add variety to your daily diet, and are always appropriate in a festive atmosphere. It would seem like a simple, ordinary dish, but it is simply impossible to do without it.

Salad of boiled beets and pickled cucumbers, Despite the ease of preparation and availability of products, it is very interesting. It turns out juicy, with a slight sourness that cucumbers give it, a pleasant sweetness from beets and a piquant note that garlic gives it. My family really likes this dish.

Ingredients

To prepare a salad of boiled beets and pickles we will need:
beets (medium size) - 3 pcs.;
pickles - 4-5 pcs.;
mayonnaise (or sour cream) - 100 g;
garlic - 2-3 fresh cloves or 1 tsp. granular

Cooking steps

Wash the beets well, put them in a saucepan, add water and cook until tender, then cool and peel.

Grate the beets on a fine grater.

Add diced pickles to the grated beets and mix the salad.

Add granulated or pressed garlic to the salad and mix.

Season an interesting, juicy, tasty salad of boiled beets and pickles with sour cream or mayonnaise and serve.

Boiled beets and pickles go very well in salads and cold appetizers. And winter feasts are never complete without festive dishes made from these products. And preparing such a layered salad with beets and pickles is not at all difficult. The main thing is tasty, cheap and elegant.

For the salad, we will prepare a set of necessary products: 400 g of beets, 200 g of pickles, 1 onion, 300 g of potatoes, 100 g of mayonnaise and half a glass of walnut kernels. First peel the beets and potatoes, boil them separately from each other in salted water and cool.

To make the salad even and beautifully shaped, I use a mold with a removable bottom. Place the mold on a plate and grate the boiled potatoes into it on a coarse grater as the first layer.

Lubricate the potatoes with mayonnaise, lightly pressing with a spoon and leveling the layer.

Immediately pour the pickled cucumbers cut into small cubes onto the onion layer and level it out.

Then grease the cucumber layer with mayonnaise.

The next layer is to grate the boiled beets into the mold on a coarse grater.

We also grease the beet layer with mayonnaise, lightly compact the salad, and level the surface well.

Sprinkle the salad generously with finely grated walnut kernels.

All that remains is to carefully lift the mold, and the layered salad with beets and pickles is ready. You can garnish it with green parsley leaves and serve immediately.