Eggs boiled with beets. Salad with beets and goat cheese

cooking delicious puff salad beetroot with egg and cheese durum varieties. This is one of those cases when you want to make a dish with minimal cost time and effort. The longest in this process is beet cooking. But it can be boiled in advance and stored in the refrigerator for several days. I usually do this. I cook 5-7 root crops at once, then use one or two at a time to prepare a fresh tasty salad.

This recipe was born spontaneously. Perhaps this already exists. But in my case, I used what was in the refrigerator. An ideal addition to beetroot salad is grated cheese. It's solid, not melted. I use a mixture of grated Italian cheeses different kinds.

Ingredients

• beets 1 pc.
• egg 1 pc.
• hard cheese 50 g
• green onion
• dill
• mayonnaise

How to make Beetroot Salad with Egg and Cheese

1. Beets, as mentioned above, must be boiled in the skin beforehand. Then cool and grate on a coarse or Korean grater. I decided to make beetroot salad in portions in a bowl. Can be served in a glass or with a cooking ring.
   I put the grated beets in the first layer.
2. 
   Top with mayonnaise.
3. 
   Next comes a layer of chopped greens.
4. 
   Then I spread the chopped boiled egg.
5. 
   I cover with mayonnaise.
6. 
   I sprinkle with grated cheese.
7. 
   And you can repeat the sequence of layers. Top with cheese again. I decorate with greens.
8. Ready salad from beets should be a little infused to soak. However, insist not for long, so as not to let the juice.

It turned out really tasty and satisfying beetroot salad. Beets go well with cheese and eggs. So I recommend cooking this dish for your family.

On a note

Use only tasty sweet beets for salads. But if suddenly you are unlucky, and the root crop turned out to be not very tasty, add a little sugar to the grated beets.

To serve this dish in a large salad bowl, triple the ingredients.

Green onions can be replaced with onions, finely chopped and marinated.

You can cook beetroot salad with egg and cheese both everyday and on the festive table.

In our country the most popular salads with beets - this is herring under a fur coat, vinaigrette and beets with walnuts. However, in addition to these treats, there is still a huge number of no less appetizing and delicious meals. We'll talk about this.
Recipe content:

In our country, beetroot salads are very popular. They are eaten daily and at a feast. For salads, beets are most often used boiled or baked, and much less often - raw. It is believed that baked is more fragrant. To do this, wash the root crop, dry it with a paper towel, wrap it in foil and send it to the oven, where it is baked at an average level at a temperature of 180-200 degrees. Cooking time depends on the size of the root crop. The little ones will be ready in 40 minutes. Punctures must be made in the foil so that steam comes out. Then the beets will bake evenly and not burn.

If you decide to use a salad raw beets, then clean it, rinse and chop finely. It would be better to pre-marinate it in lemon juice or lime juice for 15 minutes. AT this recipe I used boiled beets, which every housewife knows how to cook. However, each cook can independently decide from which beets he wants to make food.

It is worth noting that beetroot salad has two important properties: tremendous benefits and external beauty. At the same time, it is easy to prepare. And to embellish it, give it even more taste and use all kinds of additives.

• Calorie content per 100 g - 111 kcal.
• Servings - 2
• Cooking time - 15 minutes for cutting components, plus time for boiling

Ingredients:

• Beets - 1 pc.
• Mayonnaise - for dressing
• Pickled cucumbers - 1 pc.
• Adyghe cheese- 100 g
• Eggs - 2 pcs.
• Ham - 150 g
• Salt - a pinch or to taste

Step-by-step preparation of beet and egg salad:

1. So, first of all, prepare the beets, because. She takes the longest to prepare. I cooked it on the stove for about 2 hours. But as I wrote above, you can bake it in the oven in foil. It is not necessary to salt it during cooking, because. can be salted ready meal. After cooking, cool the root crop, peel and cut into cubes.

2. Also boil the eggs until hard, about 8 minutes after boiling. After that, put them in ice water so that they cool well. Peel off the shell and cut.
Put the pickles in a sieve to drain excess water, wipe with a paper towel to absorb all the moisture and also cut. Send the products to the beets.

3. Cut the Adyghe cheese into cubes, observing the proportion of pieces of all the previous ingredients.

4. Add mayonnaise to the ingredients and mix well.

5. Taste the dish and season it with salt if necessary. However, you should be careful with the addition of salt, because. perhaps it will be enough from pickles. Cool the finished salad in the refrigerator and serve to the table.

Step 1: prepare the beets.

We cannot imagine our festive table without salads, in which beets would not be involved. This vegetable is indeed a source of vitamins and beneficial trace elements. But the main thing is that beets fully retain their beneficial properties even in boiled or baked form. We take root crops and rinse well under warm running water. Then dry them with a paper towel. We shift the beets to food foil for baking and wrap on all sides. Preheat oven to temperature 180°-200°С, and transferring the ingredient wrapped in foil to a baking sheet, send it to the oven for about for 1 hour. After this time, with the help of potholders, we take out the baking sheet from the oven and with the help of a toothpick we check the readiness of the vegetable: if it is easily pierced, then it is ready. In 30 minutes when the finished root crops have cooled, unfold the foil and take them out. Using a kitchen knife, peel the baked beets. Using a coarse grater, grind the component and then transfer it to a free plate.

Step 2: Prepare the eggs.

Chicken eggs transfer to a bowl with cold water and put it on medium heat. The eggs should turn out hard boiled, so cook them for 7-10 minutes. Then - turn off the burner and with the help of tacks we rearrange the pan under cold running water to cool the eggs. The cooled ingredient is manually removed from the container and peeled. Then we shift the eggs to a cutting board and cut them into halves with a knife, and then cut them lengthwise and across into small squares. Transfer to an empty plate. Attention: Eggs should be placed in a pot of cold water only before putting them on the fire. Otherwise, the eggshell may burst from contact with boiling water.

Step 3: prepare the cheese.

For our salad, you can use any hard cheese. We take our cheese ingredient and use a grater to rub it into large chips into a free plate.

Step 4: Prepare the garlic.

Lay out the garlic on a cutting board. In order for the husk to be well removed from the cloves, it is enough to press on them with the handle of the knife. Then finely grind our ingredient with the same sharp kitchen object and transfer it to a free plate.

Step 5: Prepare Green Onions.

Rinse green onions under warm running water and pat dry with paper towels. We shift the component to a cutting board and finely chop it with a knife. After that, we transfer the chopped onion to a separate plate.

Step 6: Prepare Pickled Cucumbers.

Our salad goes well with pickled cucumbers. But I recommend that if pickled cucumbers are missing, you can also use barrel ones. In this case, it will be necessary to rinse them well under running cold water. So, put our ingredient on a cutting board and cut it into small cubes with a knife. Then, tilting the board towards a separate bowl, using the same sharp equipment, we transfer the chopped pickled cucumbers to the dishes.

Step 7: Prepare a simple cheese, egg and beetroot salad.

We take a large wide bowl and put beets, cheese chips, chopped eggs, chopped pickled cucumbers and garlic into it alternately from plates with a tablespoon. Add salt and black pepper to taste ground pepper. Season with mayonnaise and mix everything very thoroughly with a tablespoon until smooth.

Step 8: Serve a simple salad of cheese, eggs and beets.

Serve the salad immediately after cooking, transferring it to a salad bowl, and topping it with chopped green onions or decorating walnut at your discretion. Our appetizing salad will not leave indifferent any guest! And even those who do not particularly like beets, having tasted the dish, with great pleasure will want to enjoy such a salad once more. Enjoy your meal!

- - You can dress the salad not only with mayonnaise, but also with sour cream. And also use this dressing: olive oil add sour cream or milk yogurt without additives and a little mustard. Mix everything well. It turns out a very tender sauce with a slightly mustard tinge.

- - To make our salad more satisfying, I recommend adding finely chopped walnuts to all the ingredients.

- - You can also decorate the salad with other finely chopped herbs, for example: parsley or dill.

- - In order for the color of our salad to be rich burgundy, we take only bright pink and sugar beets.

- - Beets can not only be baked, but also boiled, although the baked vegetable is much tastier and juicier.

- - If you have leftover baked beets, you can store them in the refrigerator for several days without removing the foil from them.

Beetroot goes well with various products including meat, fruits and vegetables. By the very simple meals and at the same time, those in which this healthy root vegetable is combined with cheese and eggs are considered tasty and nutritious. Such snacks are incredibly tender, satisfying. In order to prepare a snack, it is not necessary to wait for the holiday, since the products used cannot be called expensive. and cheese can appear on the table at least every day, and this is a unique opportunity to diversify the diet.

Even to compare with an egg and cheese with some other is quite difficult. Neither of famous recipes doesn't look like this one. The dish combines all the products in an amazing way. The salad turns out to be multifaceted and self-sufficient, capable of satisfying a rampant appetite and at the same time not burdening the stomach with excessive calories.

Required components:

• 200 gr. beets;
• 4 large eggs;
• 100 gr. cheese;
• 90 gr. peas from a jar;
• 20 gr. green onions;
• 3 garlic cloves;
• 1 beam head;
• 100 gr. pickles;
• 2 gr. salt;
• 4 gr. pepper;
• 70 gr. mayonnaise.

Salad with beetroot and cheese and egg:

1. The beets are washed with a brush, then placed in a saucepan, poured with water and boiled, cooled.
2. The eggs are boiled, then force-cooled, peeled and cut into cubes.
3. The cooled beets are cleaned and crushed to the size of eggs.
4. To grind cheese, take the largest grater and rub it on it.
5. A jar of peas is opened and all the contents are thrown into a colander, the marinade is decanted.
6. Garlic is freed from the husk and crushed.
7. Onions are peeled and chopped.
8. Cucumbers are cut small cubes, be sure to then squeeze it out with your hands.
9. Chopped garlic is mixed with mayonnaise.
10. Green onions are washed and finely chopped with a knife.
11. Pour all products into a salad bowl and pour garlic-mayonnaise mixture, add salt, pepper and mix with a spoon.

Tip: eggs must be laid out exclusively in cold water. If placed in boiling water, the shell may not withstand and crack.

Salad with beetroot egg and cheese

The composition in this case is quite simple, the peculiarity of the recipe is that there is an apple in the salad. It is this simple fruit that adds a special taste to the dish, makes the appetizer lighter, with a pleasant, very slightly noticeable sourness. Yes, and the preparation is very fast, because even the beets are used raw, not boiled.

Required components:

• 200 gr. beets;
• 2 large eggs;
• 150 gr. cheese;
• 80 gr. mayonnaise;
• 2 garlic cloves;
• 100 gr. apples.

Salad with beetroot, cheese and egg:

1. The beets are washed with an ordinary brush, after which they are cleaned and rubbed on a coarse grater, laid out on the bottom of a salad bowl and smeared with mayonnaise. The same manipulation is subsequently carried out with other products.
2. Garlic is crushed and spread over mayonnaise.
3. Eggs are boiled, then cooled and cleaned, rub the protein into one bowl, and the yolk into another.
4. The protein is laid out in the next layer.
5. The apple is peeled, cut and all the seeds are removed, medium-sized tinder is grated, then they are also placed in a salad bowl.
6. Tinder on a grater and cheese, sprinkle it on an apple.
7. Thus, the layers are repeated until all products are finished.
8. The composition is completed with beets, cheese and yolks.

Tip: raw beets are considered the most useful. If the taste of a raw root crop is very unusual, then it can still be boiled first, only then added to the salad.

Beet salad with cheese

Chicken meat can often be found in salads, but most often it is the usual boiled fillet. Smoked meat makes the recipe much more satisfying and aromatic, helping to create a more contrasting, multifaceted taste. Vegetables with this component are combined just perfectly, you get an amazing holiday dish.

Required components:

• 300 gr. smoked chicken;
• 4 large eggs;
• 100 gr. beets;
• 70 gr. carrots;
• 2 beam heads;
• 70 gr. processed cheese;
• 90 gr. apples
• 20 gr. oil;
• 50 gr. mayonnaise.

Beet salad with cheese recipe:

1. Chicken meat is separated from the bones and cut with a knife into small pieces, spread on the bottom of the salad bowl and smeared with mayonnaise. In the future, do not forget to do the same with other products.
2. Onions are peeled and chopped on a board with a knife into thin slices.
3. Carrots are washed and peeled with a brush, rubbed on a medium-sized grater.
4. Pour the onion and carrot into the pan, add oil and fry a little. After cooling, they are laid out next in a salad bowl.
5. Eggs are boiled and cooled, peeled and grated, also transferred to the dish.
6. The apple is freed from the skin and rubbed on a grater, spread in the next layer.
7. The beets washed with a brush are boiled, cooled and cleaned, rubbed on a grater and spread over apples.
8. Cheese is rubbed and sprinkled on a salad with red beets and cheese.

Important! Before grating cheese, the product must be frozen in the freezer. At the same time, it will not be taken in lumps and will be evenly distributed in the salad.

Beetroot Salad with Cheese

In this case, the peculiarity is that thanks to the cucumbers, the dish turns out to be spicy, a little spicy. At the same time, cheese gives exquisite tenderness, and garlic - an unsurpassed aroma. and cheese are ideal for any side dish, and even on holiday table look very presentable.

Required components:

• 200 gr. beets;
• 3 large eggs;
• 100 gr. cheese;
• 150 gr. boiled sausage;
• 200 gr. pickled cucumbers;
• 3 garlic cloves;
• 2 gr. salt;
• 4 gr. pepper;
• 50 gr. mayonnaise.

Salad with beets and cheese recipe:

1. The beets are washed with a brush and dried, wrapped in foil and baked in the oven, cooled, removed from the foil and cleaned, rubbed on a coarse grater.
2. The eggs are boiled and then forcibly cooled, then they are cleaned and cut into strips.
3. Using a medium-sized grater rub the cheese.
4. The garlic is peeled and minced.
5. Cucumbers are also crushed, as a result, pieces of small size should be obtained.
6. The sausage is removed from the shell, cut into cubes.
7. The salad is laid out in layers, not forgetting to coat each product with mayonnaise: beets, sausage, eggs, cucumber, garlic, cheese.
8. You can serve the dish immediately, but it is better to let the appetizer brew for about 30 minutes in the refrigerator.

Salad with beets and goat cheese

The combination of beets and crab sticks is something unimaginable. The result is an amazing salad with an extraordinary taste and rich aroma. It has a pleasant spicy sharpness, and exquisite tenderness, and charming sweetness. And visually, the appetizer looks simply delicious, unusual and insanely bright.

Required components:

• 4 large eggs;
• 200 gr. beets;
• 200 gr. crab sticks;
• 100 gr. cheese;
• 2 garlic cloves;
• 120 gr. mayonnaise;
• 2 gr. salt.

Beet salad with goat cheese:

1. The eggs are boiled, then cooled and cleaned, rubbed on a grater.
2. The beets washed with a brush are boiled, cooled, peeled off and rubbed on the same grater, squeezed out of the juice with hands.
3. Cheese is rubbed in the same way.
4. Garlic is peeled and crushed with garlic.
5. Free from films defrosted crab sticks and on the board they are cut with a knife into small squares
6. Spread in layers: crab sticks, eggs, garlic, beets, cheese. Do not forget to coat each product with mayonnaise.
7. The prepared salad is placed in the refrigerator so that it brews a little.

There are an incredible number of salads that combine cheese and eggs, but those that also use beets are rare. It is in vain that the hostesses are afraid of such a combination, since this particular option is one of the most successful. Thanks to the root crop and cheese, it is well absorbed by the body, and even has huge amount useful properties. You can make the salad with baked beets and goat cheese as light as possible if you replace mayonnaise low-fat sour cream Or even yogurt.