Gastronomic preferences regarding beets are extremely controversial, in contrast to the popularly favorite mayonnaise. But nutritionists and general practitioners have long and no doubt about the benefits of beets and the dangers of mayonnaise. The conclusions of medicine are in favor of beetroot, and the favorite sauce in salad is a tasty, nutritious, but not useful supplement that contributes to the development of obesity, an increase in the level of cholesterol in the body, leading to a number of diseases of the digestive and cardiovascular systems.
But when did people stop bad habits and foods? Willpower is an exceptional quality of personality, inherent in not many people, and innate instincts are a comprehensive factor, and they govern tastes and preferences, sometimes contrary to understanding what good is and what eats harm.
It seems that beet salad with mayonnaise is a case of a number of compromises between the advice of doctors and the unwillingness to resist the unrestrained use of mayonnaise. The combination of these products in a salad is, indeed, a good way to resolve the issue of a balanced diet.
Beetroot salad with mayonnaise - basic technological principles
Just to repeat once again that a salad - a dish that has a very short shelf life - is prepared and, especially, filled right before serving, stored in a refrigerator in a closed container for no more than two hours. However, even in such a short period of time, some salads have time to lose their useful properties and pleasant appearance. Dressing from mayonnaise reduces the shelf life of salads at times.
Therefore, the “rules of healthy salad” with mayonnaise read:
Do not leave the salad with mayonnaise dressing at room temperature;
Be sure to cover the salad by sending it to the fridge;
Try to add mayonnaise as late as possible, and the best option is to mix all the ingredients of the salad before serving itself: until this point, the products can be cut and put into the refrigerator in separate, closed containers. This method significantly increases the shelf life and beneficial properties of the dish. Now we will determine who can really properly prepare the beets for the salad, and knows how to cook it? Yes, the root crop has an amazing property: unlike all vegetables, the value of this product after heat treatment is not lost at all, but long cooking, nevertheless, destroys vitamin C, and its daily need is high enough, and you need to replenish the reserves of the main antioxidant daily.
True beet professionals advise:
To prepare salads, choose table beet varieties that have a rich burgundy color, slightly flattened at the base of the root and tops, small in size;
Before cooking, the beets must be thoroughly washed with a brush until all traces of soil on the surface are completely removed: the beets should look beautiful, like in the pictures ”
There is no need to cut the root, through which the beet juice will flow out during the cooking process and the fruit will become tasteless and watery, and the leaves will be cut so as to preserve the integrity of the root crop itself;
Cooking beets is a tedious thing, and the duration depends on the size of the root, on the temperature and the skill of the cook: put the beets in boiling water, cook for about half an hour, and then drain the water in which it is boiled and arrange it for a “cold shower” - put under a stream of cold water. After cooling, try to pierce it with a fork. If the fork easily pierces the pulp, then the beets are ready for further cooking.
What to cook from beets and mayonnaise? The answer is simple: even these two components are already a salad. Cut as you want, you can add nuts or prunes, or both, for piquancy - lemon juice, garlic. Vegetable goes well with meat, mushrooms, fish and other vegetables.
Traditionally, beets are used to make “winter” salads, such as vinaigrette, herring “under a fur coat”, because last summer’s beetroot is not so tasty and healthy, and the young root vegetable has not fully absorbed the “juice of the earth”. Therefore, in the summer months you can use stocks in pickled or frozen. Beet is not afraid of low temperatures, and boiled, diced perfectly preserved in sealed packages in the freezer. Do not like the taste or smell of boiled beets? Freeze it, use it in pickled form, bake slices with sugar: these methods will help to neutralize the specific smell, and the product will get completely new notes of taste.
Beetroot should be consumed regularly, in reasonable quantities, because there are few vegetables in the world that have such unique properties: the content of natural fiber with lipids necessary for liver and blood. Just do not get carried away in the fight against obesity. The beet diet has contraindications - do not forget to consult a doctor.
1. Layered beet salad with mayonnaise red fish and mushrooms
Dried salmon 400 g
Champignons (pickled) 300 g
Potatoes (baked in a uniform) 350 g
Boiled eggs (boiled) 5 pcs.
Beetroot 400 g
Juice half a small lemon
Onions, green 100 g
Mayonnaise
Cooking:
Preparing products for the salad. We clean the potatoes, beets, eggs and rub on a large grater. Salmon and mushrooms cut into strips, medium size. Then lay out the first layer of salmon. Grind green onions and hold for ten minutes in lemon juice, gently squeeze, spread over the fish, and generously lubricate with mayonnaise. Next, observe the following sequence: eggs, potatoes, mushrooms (chopped straw), beets. Each layer is covered with mayonnaise. Let the salad stand in a cool place for about half an hour.
Decorate with the ingredients that make up the dish.
2. Beetroot Salad with Mayonnaise, Beans and Mushrooms
Ingredients:
Beet
White beans
Chanterelles sautéed with onions
Fresh cucumber
Mayonnaise, black pepper, lemon juice - for refueling
Cooking:
All the ingredients for a salad are taken in equal parts by net weight. Boil the beans, the prepared beets grease butter wrap with foil and bake in the oven at 180 ° C. Put on a cold surface, let cool, unroll, clean and cut into thin strips. The same straw chop cucumbers. Wash boiled beans, fold through a sieve. Combine all the ingredients, seasoned with mayonnaise, adding pepper and lemon juice to taste.
3. Beetroot salad with mayonnaise, beef and prunes
Ingredients:
Boiled fillet 400 g
Beetroot Baked 400 g
Dried prunes 200 g
Mayonnaise to taste
Black pepper and salt to taste
Cooking Method:
Peel the baked beetroot and cut into thin strips. Large prunes scald with boiling water, cut into sticks too. Disassemble boiled fillet of beef along the fibers with thin threads. Combine the ingredients, salt, season with pepper and add mayonnaise. Stir and transfer to the salad bowl.
4. Beetroot salad with mayonnaise and walnuts
Ingredients:
Walnut Kernels 150g
Cooked beets 1 kg
Garlic 3 - 4 cloves
Mayonnaise to taste
Cooking Procedure:
Rub peeled beets on a fine grater. Chop the nuts and mash them in a mortar with garlic. Add the dressing in the beets, season with mayonnaise, mix and serve.
5. Beetroot salad with mayonnaise - vinaigrette in Finnish
Ingredients:
Carrots, boiled 150 g
Pickled cucumbers 200 g
Vinegar, fruit 150 ml
Potatoes "in uniforms" 250 g
Apples sour, solid 300 g (net)
Beet 400 g
Cream 120 ml
Mustard 20 g
Vegetable oil 100 ml
Salt and sugar to taste
Green and onion 200 g
Cooking:
Boil beets, carrots and potatoes. Peel and dice everything, placing the ingredients in a separate bowl. Sprinkle the onion, apples and boiled beets with vinegar, leave to marinate for a couple of hours, add salt and sugar to the marinade. Then put the salad in layers in a portion of transparent dishes in random order.
You can serve a salad with regular mayonnaise, but the prepared dressing from cream, mustard and oil with the addition of vinegar or beet marinade is much more interesting.
Beat the butter at high speed with a mixer, adding a little fat and cold cream, until a homogeneous emulsion is formed. Do not rush to add cream until they are combined in a homogeneous mass with vegetable oil. Add a spoonful of spicy mustard, vinegar, salt and sugar, if necessary. Put the cooked sauce on top of the salad, garnish with green onions.
6. Beetroot salad with mayonnaise with liver, mushrooms and cheese
Ingredients:
Boiled eggs Grilled beef liver
Marinated Carrots (Korean)
Marinated champignons
Boiled potatoes
Cheese
Marinated Onions
Boiled beets
Mayonnaise, salad (30%)
Vinegar, sugar and salt - for pickling onions
Cooking Procedure:
Prepare all ingredients in the same quantity. This is a recipe for layered salad, so products must first be decomposed individually first. Eggs and cheese can be grated on a large grater, the remaining products cut into thin, but not very long straw. On a round and flat dish, set the shape without a bottom so that the salad has a beautiful appearance and clearly visible borders of each layer. Spread each layer, covering with mayonnaise in the following order:
Bow;
Liver;
Potatoes;
Carrot;
Mushrooms;
Eggs;
Cheese;
Beet.
Too thick mayonnaise dilute the marinade so that it is not in the salad in excess. Ideal for such a hearty dish with low-fat mayonnaise. Cover the salad, refrigerate for 30-40 minutes, then remove the lid and remove the form, decorate with vegetables and serve.
Beetroot Mayonnaise Salad - Tips & Tricks
It has long been known that beets are a source of natural food coloring, but it paints foods regardless of the will of the cook. Because of this property of the root, all salads become burgundy in color, despite the fact that the chef carefully selected colorful ingredients to make the salad or the vinaigrette look bright and appetizing. To remedy the situation, add vegetable oil to boiled and chopped beets, mix and hold it separately from the salad for about half an hour. The oil “seals” the prominent beetroot juice.
A good way to pre-heat beets is to bake in the oven. The semi-finished product with this method of preparation is less watery and sweeter, which in turn reduces the flow of liquid in the finished salad and improves its taste.
