Beetroot and pickled cucumber salad. Beet salad with pickled cucumbers and egg Beet salad with pickled cucumber and butter

Buryak is a universal product; it can be combined with almost any ingredients, be they raw, boiled, pickled or pickled. One of the popular dishes based on it is considered to be beets with pickled cucumber, in other words, it is a salad, which in combination with spices and dressing turns out to be especially delicious.

We propose to consider the recipes for preparing this dish step by step in different variations, this will help you make the ideal salad for your taste.

Beet and cucumber salad with egg in a slow cooker

Ingredients

- 2 pcs. medium-sized + -
— pinch or to taste + -
- taste + -
— 1 PC. medium size + -
- 2 cloves + -
- 2 pcs. + -
— 2 pinches to taste + -

Preparation

A budget option for preparing a delicious beet salad is a combination of chicken eggs, garlic and pickles with beets. We will bring the main ingredients of the future salad to the desired consistency in a slow cooker; this is much more convenient than boiling beet and eggs in a saucepan. The dish is prepared quite quickly, so you can start preparing it immediately before the guests arrive.

How to cook beet salad with cucumber in a slow cooker

Boil the whole beets (if they are very large, cut them in half) in a multicooker on the “Steam” mode for 40 minutes. Place the eggs and the beets into the container of the multi-cooker bowl. After 10 minutes of “steaming,” we take them out, cool them, and peel them. Cook the food in about 3 glasses of water.
Cool the cooked beets, peel them, and grate them on a grater (large).
Grind the peeled eggs after the beets on a coarse grater.
Cut the pickled cucumbers into strips.
Mix the crushed ingredients, add crushed garlic, ground black pepper, and salt.
Dress the salad with beets and cucumbers with oil or mayonnaise. We serve the finished dish to the table.

If you want, you can add carrots to the salad. Cook it in a slow cooker until it softens, then chop it finely and add it to the dish. This snack can be served with various porridges, fish, meat dishes or potatoes.

Beetroot with pickled cucumber and potatoes

If you want to make an unusual beet salad, add boiled potatoes to it. To season such a dish, use mayonnaise, but be sure to dilute it with mustard. The spicier the mustard, the spicier the salad will be.

You can also use sweet mustard mixed with sour cream. This dressing is more delicate, so your salad in this case will turn out more tender and juicy.

Ingredients

Potatoes – 500 g;
Cucumbers (salted or pickled) – 3-4 pcs.;
Mayonnaise (preferably homemade) – to taste;
Beetroot – 500 g;
Mustard - to taste;

How to make homemade salad with beets and pickles

Cook the potatoes and beets (“in their uniforms”) until tender.
Cool the food, clean it, cut it into small cubes.
Also cut the pickled cucumber into small cubes.
Lay the salad in layers, grease each layer with homemade mayonnaise mixed with mustard:
- First of all, add chopped cucumbers;
- Next, lay out a layer of potatoes;
- the last layer will be crushed beetroot.
Lubricate the top layer with mustard mayonnaise, just like all the previous ones. You can sprinkle some herbs on top of the dish, but this is rather optional.

Before serving, the appetizer must be given time to steep and each layer to be thoroughly soaked in the dressing. For faster preparation, you can not lay out the salad in layers, but simply mix all the ingredients together, and then season it with mayonnaise and mustard. You can also use other dressings for the dish, for example, all kinds of sauces or regular sour cream.

Beetroot and cucumber salad with cumin

A very light and easy-to-prepare salad with cucumber and cumin will decorate your table and make lunch more satisfying. A minimal set of easily accessible dish ingredients allows you to make a beetroot treat even every day. By seasoning the appetizer with lemon juice, you will get an excellent dish that has retained its natural beet color.

Ingredients

Cucumbers (salted) – 2 pcs.;
Lemon juice - to taste;
Onions – 1 pc.;
Beets – 2 pcs.;
Sugar - to taste;
Cumin – 1 pinch;
Salt - to taste.

Preparing beet salad with cucumbers

We bake the beets in the oven, then peel them and grate them on a coarse grater.
Cut the pickled cucumbers into small cubes.
Cut the onion into rings.
Mix the ingredients, salt, sugar, add a pinch of cumin to them, sprinkle everything with lemon juice. Finally, sprinkle the salad with onion rings.

Beetroot with pickled cucumber is a popular dish, but most importantly, it is tasty and very healthy. You can pamper both adults and children with this treat at the same time. For those who love crispy pickles, beet and cucumber salad is a real find. Use simple culinary recipes and pleasantly surprise the people you love.

Bon appetit!

It will sound too simple. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette. You can make many delicious salads from it. For example, beet salad with pickles and eggs, which is good on weekdays and not bad on a holiday table. And how delicious it is, a real beet “firework”! The recipe is extremely simple, and the result is excellent! Go ahead, cook. I hope you have stocked up for the winter?!

Recipe information

Cooking method: cooking, cutting.

Cooking time: 2 hours 30 minutes

Total cooking time: 15 minutes.

Number of servings: 3 .

Ingredients:

medium-sized beets - 2 pieces (about 300 grams)
pickled cucumbers – 2 pieces (about 120 grams)
onion – 1 piece (about 50 grams)
chicken egg – 3 pieces

for refueling:

sour cream 15-20% – 2 tablespoons
mayonnaise – 1 teaspoon
mustard – ¼ teaspoon
salt - to taste
ground black pepper - to taste

For decoration:

green onions - a few feathers.

Preparation

Wash the beets well, dry with a paper towel, and wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
Remove the baked beets from the oven and cool.
When the baked beets have cooled, peel them and cut into small cubes.
Cut the pickled cucumbers into small cubes the same size as the beets.
Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
Peel the onions, rinse with cold water, dry and chop finely.
Prepare salad dressing. In a small cup, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Place chopped vegetables in a salad bowl: baked beets, onions and pickles and eggs, add prepared dressing, mix well.
The salad can be served simply in a salad bowl, or in portions using a serving ring.
Wash the green onions, dry them and finely chop them. Garnish the salad with chopped green onions.

Note to the owner:

for preparing salads it is better to use medium or small beets;
The baking time of beets depends on the size;
beets can simply be boiled, but it is believed that baked beets are tastier and retain color better;
pickled cucumbers can be replaced with pickled cucumbers;
if you want the salad to be spicier, add more mustard.

According to scientifically based nutritional rules, the diet of each of us, to a certain extent, should contain various types of vegetables, raw and boiled, thermally processed and salted. Some researchers estimate that this segment of food products can reach a third or even half of the total diet. It’s a shame that few people in the modern world adhere to such attitudes. Unless they are people who are seriously concerned about their health or are on strict vegetable diets. How to find a way out of the current situation and shift your diet towards consuming vegetables?

As easy as pie

And this is precisely the kind of dish that, through the preparation and consumption of which you can quickly make up for lost time. It is prepared simply and quickly. It can be used as a daily dish. And also, which is typical, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and create her own signature salad of beets and pickled cucumbers to please both herself and the guests who come. Moreover, this dish is also dietary and recommended for consumption during fasting (during strict fasting - without oil). So in many ways you will be right if you start cooking it almost every day until you get tired of it. And believe me, you won’t get tired of it anytime soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

The salad has two main components: beets and cucumber. And if cucumbers are mostly used pickled or pickled (but preferably not pickled, without adding vinegar), then beets can be boiled, baked, or raw. The taste of the final product of your culinary fantasies, accordingly, will also differ depending on this. You can try this way or that way - whatever tastes better and more convenient for you this time.

Beet

Well, as for beets, no one doubts their benefits. True, some doctors sometimes diligently try to ruin their reputation: they say that raw milk is harmful for people suffering from stomach diseases. But boiled or baked - this one is certainly beyond any suspicion. Among the features of the product, it should be noted that beets contain useful elements that do not lose their properties during heat treatment. It also has a unique composition of microelements and vitamins. Calorie content - 40 kcal/100 grams. Contains: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleanses the body from the inside with a kind of brush. Beets contain a whole sea of useful amino acids. And the magnesium contained there has a healing effect on blood vessels and the heart. But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickles

Pickled cucumbers with beets, introduced into the dish in the correct proportions, enhance the antibacterial and fortified effect. Everyone knows that cucumbers (especially home-made, barrel-salted) are extremely useful to eat, especially in winter. The use of such fermented products, as some scientists believe, contributes to the “acidification” of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All these additional ingredients introduced into the base salad are designed to improve the taste and enhance the nutritional value of the dish. It is important to remember the rules of product compatibility. Peeled and chopped walnuts and pumpkins usually go well in a beet and pickled cucumber salad. You can add almost any roasted or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or (some use other types, for example, corn). Let’s immediately make a reservation that when it is forbidden to use oil, you can squeeze a drop of lemon juice into the salad or add a drop of brine from under the cucumbers (but then you need to add less salt).

Boiled beets with pickled cucumber for salad

Well, everything is clear with cucumbers. You need to take non-sour ones, without vinegar, non-marinated, barrel ones. Yes, and so that they crunch slightly - then the most relish! Cucumbers need to be cut into cubes (some people prefer to grate them on a coarse grater, but then be prepared for your salad to turn into mush). But as for the root vegetable, the most common option for beetroot and pickled cucumber salad is boiled. It is best to cook beets in a separate pan. You need to wash it, but many people do not recommend cleaning it: this way, the beneficial substances present in the root vegetable are better preserved and less digested. We don't even cut the tails. Cook over low heat until done (it should slide easily onto a fork). Then drain the water and cool to room temperature. Next, peel and cut or three on a coarse grater - as you like.

Salad "Beets with pickled cucumbers." Final stage

The final preparation of a simple and affordable dish is short and concise. Add cucumbers to the beets. Mix. Add nuts or seeds if desired. Season with vegetable oil (or don’t, but then you need to add a drop of lemon juice or pickle). Let it sit in the bottom of the refrigerator. We eat it with pleasure. Yes, as for the proportions of ingredients, experienced housewives prefer to use their eyes. But just in case: several medium-sized root vegetables, several medium-sized pickles, half a glass of peeled walnuts and a spoonful of vegetable oil.

Healthy, low-calorie, tasty, nutritious - beet salad with eggs and cucumbers. Step-by-step recipe with photos. Video recipe.
Recipe contents:

Beets are a frequent guest on our table. It is included in first and second courses, appetizers and salads. The vegetable will have a special taste and bring great benefits. And, despite the fact that a lot of salads have been invented with beets, from everyday to holiday, today I propose to prepare a simple beet salad with eggs and cucumbers. Thanks to the presence of eggs in the recipe, the salad is not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very winning. The dish turns out appetizing and non-standard. It will pleasantly surprise all eaters with its taste.

And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are suitable for more than just vinaigrette. This salad can be served not only for a weekday dinner; it is also not a shame to serve it on a holiday table. The recipe itself is extremely simple, but the result is excellent! One cannot help but say that the salad is low-calorie. If you are overweight, then feel free to use this salad, since it is seasoned with natural low-fat yogurt. But if you wish, you can take mayonnaise if the extra calories don’t bother you.

Calorie content per 100 g - 96 kcal.
Number of servings - 1
Preparation time: 10 minutes for chopping, plus time for boiling beets and eggs

Ingredients:

Beetroot - 1 pc.
Eggs - 1 pc.
Pickled cucumbers - 1 pc.
Fermented natural low-fat yogurt - for dressing
Salt - a pinch

Step-by-step preparation of beet salad with eggs and cucumbers, recipe with photo:

1. Wash the beets, place them in a cooking pot and boil until tender. Its cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A small young vegetable will cook quickly, but an old and large one will take longer. Afterwards, cool the vegetable, peel and cut into cubes or strips.

2. Boil the eggs hard, cool in ice water, peel and cut into cubes. Boil them hard for 8 minutes after boiling. Prolonged cooking will give the yolk a blue tint.

3. Blot the pickles with a paper towel and cut into cubes, like all previous products. Try to maintain uniform cutting of all products.

4. Season the salad with yogurt. If desired, you can season it with mayonnaise or olive oil.

5. Mix the salad and you can start eating. You can serve it with any side dishes, meat steak, fried fish, etc.

It’s a shame that few people in the modern world adhere to such attitudes. Unless they are people who are seriously concerned about their health or are on strict vegetable diets.

How to find a way out of the current situation and shift your diet towards consuming vegetables?

As easy as pie

Beetroot and pickled cucumber salad is just one of those dishes, through the preparation and consumption of which you can quickly make up for lost time. It is prepared simply and quickly.

It can be used as a daily dish. And also, which is typical, it has a lot of variations on the theme.

So every attentive housewife will be able to show her own imagination and create her own signature salad of beets and pickled cucumbers to please both herself and the guests who come. Moreover, this dish is also dietary and recommended for consumption during fasting (strictly without oil).

So in many ways you will be right if you start cooking it almost every day until you get tired of it. And believe me, you won’t get tired of it anytime soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

The taste of the final product of your culinary fantasies, accordingly, will also differ depending on this. You can try it this way or that way, whatever tastes better and is more convenient for you this time.

Beet

Among the features of the product, it should be noted that beets contain useful elements that do not lose their properties during heat treatment. It also has a unique composition of microelements and vitamins. Calorie content 40 kcal/100 grams.

Contains: proteins 1.5 g, fats 0.1 g, carbohydrates 8.8 g. It contains a lot of fiber, which cleanses the body from the inside with a kind of brush. Beets contain a whole sea of useful amino acids. And the magnesium contained there has a healing effect on blood vessels and the heart.

But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickles

The use of such fermented products, as some scientists believe, promotes acidification of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

You can add almost any roasted or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or olive oil (some use other types, for example, corn).

Let’s immediately make a reservation that during strict fasting, when it is forbidden to consume oil, you can squeeze a drop of lemon juice into the salad or add a drop of pickle juice from cucumbers (but then you need to add less salt).

Boiled beets with pickled cucumber for salad

Well, everything is clear with cucumbers. You need to take non-sour ones, without vinegar, non-marinated, barrel ones. Yes, and if they crunch a little then it’s most relished!

Cucumbers need to be cut into cubes (some people prefer to grate them on a coarse grater, but then be prepared for your salad to turn into mush). But as for the root vegetable, the most common option is boiled beetroot and pickled cucumber salad. It is best to cook beets in a separate pan.

Then drain the water and cool to room temperature. Next, peel and cut or three on a coarse grater as you like.

Beetroot salad with pickled cucumber. Final stage

The final preparation of a simple and affordable dish is short and concise. Add cucumbers to the beets.

Mix. Add nuts or seeds if desired. Season with vegetable oil (or don’t, but then you need to add a drop of lemon juice or pickle).

Let it sit in the bottom of the refrigerator. We eat it with pleasure.

Yes, as for the proportions of ingredients, experienced housewives prefer to use their eyes. But just in case: several medium-sized root vegetables, several medium-sized pickles, half a glass of peeled walnuts and a spoonful of vegetable oil.

Beet salad with pickles

Ingredients for the recipe "Beet salad with pickles":

2 eggs;
1 beet;
Sunflower oil or mayonnaise;
A few cloves of garlic;
2 medium pickled cucumbers;
Black pepper and salt to taste;

Preparation of the dish according to the recipe "Beet salad with pickles":

An original salad recipe that can be served both for a regular lunch or dinner, and for a holiday table. Beetroot salad with pickles has an amazing taste.

Preparation steps:

Boil the beets until fully cooked. I cook it in a slow cooker for 40 minutes in *steam* mode.

Place it in a steamer container along with the eggs. Remove the eggs after 10 minutes.

Cool the finished beets, peel and grate them on a coarse grater. Cut the pickled cucumbers into strips.

Mix beets and cucumbers in a salad bowl.

We peel the garlic, chop it, and add it to the beets. Add salt and pepper, mix everything.

Season the salad with sunflower oil or mayonnaise. Sprinkle it with fresh herbs, if desired.

Bon appetit!

Dear cooking lovers!

All multicookers differ from each other mainly in power.

Therefore, even if the mode of your multicooker matches the multicooker mode of the author of the recipe, the heating temperature may be completely different. You have a better understanding of the modes of your multicooker, so adjust the cooking time yourself. Tell us and our readers how you managed to prepare the “Beet Salad with Pickles” dish: you can do this in the comments.

Write about your multicooker - model, power, mode, time to prepare the dish.

The site editors and culinary specialists will be grateful to you for your help.

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Pickled cucumber salad couldn't be simpler

Without a twinge of conscience, we can consider pickles our national product. Since time immemorial, our ancestors salted them in wooden barrels and tubs. It was impossible to imagine a winter menu without pickles: they crunched on the vigorous cucumbers with both potatoes and vodka; pickles were prepared with them, and served with appetizers.

We inherited this love for cucumbers along with recipes, but we are also trying to come up with something new.

For example, pickled cucumber salad. What's the first thing that comes to your mind? The vinaigrette!

But, firstly, this is far from new, and secondly, it still takes a long time: while you cook everything, while you chop it... Therefore, we offer you recipes for quick salads from pickled cucumbers, well, just count one, two!

Salad with cucumbers and onions

Imagine: it’s winter, it’s freezing outside or a snowstorm is blowing, and on your table at home are hot boiled or fried potatoes, sliced slices of snow-white lard with pink meat streaks and... Then everything depends only on your imagination. But, probably, everyone will also dream up pickled cucumbers for this still life.

What if it’s not just cucumbers, but a salad?

Salted cucumbers
Onion
Vegetable oil

Peel one large onion and cut into cubes. Place the onions in a saucepan or bowl and pour boiling water over them. Literally after a minute, drain the boiling water and rinse the onions under cold running water (it’s most convenient to do this in a colander).

Also cut the pickled cucumbers into cubes and drain off the excess brine. Mix cucumbers with onions and season with vegetable oil, preferably aromatic (sunflower or mustard).

You can safely vary the amount of cucumbers and onions to suit your taste. And if you also add multi-colored (red and white) onions, the result will be absolutely beautiful!

Salad with cucumbers and beets

Do you know, ladies and gentlemen, that a good housewife always has boiled beets in her refrigerator “just in case”? So, a salad of pickled cucumbers with beets is just such a case.

However, you can boil beets especially for salad or buy them at a nearby grocery store. So, salad.

Salted cucumbers
Boiled beets
Onion
Green peas (canned)
Black pepper (ground)
Lemon juice

Use the quantity of products at your discretion. The only condition is that the quantity of all products must be the same.

Peel the boiled beets and cut into thin cubes. Chop the onion and cut the pickled cucumbers into cubes. Place all ingredients in a salad bowl and add green peas.

Season with a sauce of three tablespoons of vegetable oil, a tablespoon of lemon juice and half a teaspoon of black pepper.

Salad with cucumbers and potatoes

Inspired by American potato salad, you can prepare a delicious pickled cucumber salad.

Boil the potatoes in their jackets, cool and peel. Cut the onion, cucumbers and potatoes into cubes.

Season the salad with mustard-mayonnaise sauce (for three tablespoons of mayonnaise - a teaspoon of sweet, non-spicy mustard).

You know, in almost any winter salad, pickles will not be superfluous. And in the summer you can prepare salads with lightly salted cucumbers. And if you love pickles, then prepare such salads in winter and summer.

And cook with pleasure!

Beet salads with pickled cucumber. The best recipes with photos

I liked the soup, but it turned out to be very thick (I made it as in the recipe). Therefore, you either need more water or less pearl barley.

I baked pancakes for breakfast for the children according to your recipe! They turned out delicate, delicate, with holes like my mother’s when she was a child! Children don’t eat sour cream, but cherry jam is a great idea! tastes like thick yogurt. The children didn’t even suspect my cheating!

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Beet salad with pickles and egg

Perhaps the beet salad recipe will sound too simple for you. But believe me, beets, this plump “beauty”, is suitable not only for vinaigrette.

You can make many delicious salads from it. For example, beet salad with pickles and eggs, which is good on weekdays and not bad on a holiday table.

And how delicious it is, a real beet “firework”! The recipe is extremely simple, and the result is excellent! Go ahead, cook.

I hope you have stocked up on canned cucumbers for the winter.

Recipe information

Cooking method. cooking, cutting.

Cooking time. 2 hours 30 minutes

Total cooking time. 15 minutes.

Number of servings. 3.

Ingredients:

medium-sized beets - 2 pieces (about 300 grams)
pickled cucumbers – 2 pieces (about 120 grams)
onion – 1 piece (about 50 grams)
chicken egg – 3 pieces

for refueling:

sour cream 15-20% 2 tablespoons
mayonnaise – 1 teaspoon
mustard – ¼ teaspoon
salt - to taste
ground black pepper - to taste

For decoration:

green onions - a few feathers.

Preparation

Wash the beets well, dry with a paper towel, and wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
Remove the baked beets from the oven and cool.
When the baked beets have cooled, peel them and cut into small cubes.
Cut the pickled cucumbers into small cubes the same size as the beets.
Boil the eggs for 10 minutes, cool, peel and cut as you would baked beets and pickles.
Peel the onions, rinse with cold water, dry and chop finely.
Prepare salad dressing. In a small cup, combine mayonnaise, sour cream, mustard, adding salt and black pepper to taste, mix well.
Place chopped vegetables in a salad bowl: baked beets, onions and pickles and eggs, add prepared dressing, mix well.
The salad can be served simply in a salad bowl, or in portions using a serving ring.
Wash the green onions, dry them and finely chop them. Garnish the salad with chopped green onions.

Note to the owner:

for preparing salads it is better to use medium or small beets;
The baking time of beets depends on the size;
beets can simply be boiled, but it is believed that baked beets are tastier and retain color better;
pickled cucumbers can be replaced with pickled cucumbers;
if you want the salad to be spicier, add more mustard.

You can look for other recipes:

Beetroot and pickled cucumber salad

I make beetroot and pickled cucumber salad very often in the winter. The salad complements any side dish well and goes well with meat and any meat dish. Takes little time to prepare and the vegetables are the simplest

and they are always present in the refrigerator. It’s hard to imagine anything simpler than a salad with beets and cucumbers.

2 beets medium size
pickled cucumber 2 pcs. Wed size
vegetable oil 2-3 tbsp. spoons
salt to taste

How to make a salad

beets and pickles

Wash the beets and boil them in their skins, cook in a small amount of water. To make the color of the beets rich, add a spoonful of lemon juice to the water at the rate of one tablespoon of lemon juice per liter of water.

When cooking, cover the dish with a lid.

Another option to prepare beets for salad is to bake them in the oven. True, it will take more time.

1. Cool the beets or cook them the day before. Peel off the skin.

2. Peel the onion.

3. Grate the beets on a medium grater.

4. Finely chop the onion.

5. Grate the cucumber.

6. Mix the prepared ingredients and season with oil. Add salt to taste.

Luxvkus.ru wishes you bon appetit.
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I often prepare vinaigrette and have tried a wide variety of versions of this salad. Today I also decided to make a vinaigrette salad, but I didn’t have any sour cucumbers at home.

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