Beetroot salad with tomato
In my menu, a salad with beets and tomatoes did not appear by chance. In order not to lose shape, I periodically go on a diet. And this is not just a rejection of the sweet and flour, it is the strictest restrictions on food. In my diet there is only chicken breast, vegetables and several types of fruit, as you know, green apples are the most popular ones.
Although beetroot does not belong to the lowest-calorie foods, but when you sit on a strict kefir-striped diet, this vegetable is simply irreplaceable. Firstly, there are many microelements and nutrients in it that the “starving” organism lacks so much, secondly, you can cook first courses, second courses, salads, and even compotes, and thirdly, you can eat something needs something. If you, like me, are dieting, the recipe for dietary salad with beets and tomatoes should appeal to you, and for a small amount of calories. The most difficult thing to do for him is to boil the beets. Although there are other solutions. In particular, many recommend to use.
Ingredients (per serving):
- boiled beets - 1 pc .;
- fresh tomato - 1 pc .;
- garlic - 2 small cloves (you can take less);
- table 9% vinegar - 1 tbsp. spoon;
- sunflower oil - 2 tbsp. spoons;
- a pinch of salt.
Beets, boiled in a pot in the oven, the most useful. It is even different in color from the one we cook on the stove, it is more saturated. But not everyone has a stove in our houses, especially in apartments, so we cook it in the usual way. The volume of the taken pan will depend on the number of root crops, one medium beet will fit into a small container. Pour water into a saucepan and set on a large fire. We shift the washed, but not peeled vegetable into boiling water. Let boil again, cook 40 minutes without a lid over medium heat. Then we put it under ice water - the beet is ready. It remains only to remove her skin.
If you boil this vegetable in advance, then cooking salad will take you on the strength of 5 minutes.
Three beets on a medium grater and shift to a deep bowl.
My tomato, cut it into small pieces, put it there.
Peeled garlic is passed through the press directly into the plate with vegetables. Pour in vinegar, oil, salt and mix.
For my taste, vinegar in this salad is necessary, because Beetroot and tomato have a slightly sweet taste, and vinegar acidifies it a little.
If there are greens, be sure to put it too. When diets - this is one of the main products that support the immune system and do not give to die of hunger. About “die of hunger” I, of course, joke, but the grass, such as dill or parsley, will not add extra calories.
We eat this salad with boiled breast or beef for lunch or dinner. In general, enjoy your dietary appetite!
I understand that the recipe is a bit late - beautiful ripe tomatoes are already moving away. However, let it be
The combination of fresh tomatoes and boiled beets is rather unusual, but the salad as a whole is tasty and juicy. The special charm to taste is given by fresh mint, which is included in the composition. Try it - perhaps it is your taste combination.
Ingredients:
4 small beets (pre-boil or bake in the oven)
2-3 large tomatoes
Small mint
Juice of half a lemon
1 tbsp. l olive oil
Salt and pepper to taste
Beets cut into slices.
Just cut the tomatoes.
Put all together in a bowl, add mint leaves, olive oil, lemon juice, salt and pepper.
Stir and serve.
Enjoy your meal!
Dear guests!
It is no secret that we all love to eat well, and one of our favorite dishes is the beetroot and tomato salad. Therefore, many people, especially our beloved women, sooner or later ask:. Especially for you was written a simple recipe, which briefly and clearly explains how to make a salad of beets and tomatoes at home. Here, all recipes are painted in simple clear words, so even the most inept cook can easily cook. To do this, create special recipes with detailed photos and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel its healthy properties and impeccable taste. If you, dear readers, after viewing this material, have not understood, how to cook beetroot and tomato salad, we offer to see our other recipes.
Canned Tomatoes with Beets- Another great and original idea for housewives who love to surprise with their homemade preparations. Very easy to prepare, quickly eaten and looks spectacular! Be sure to try it if you have never cooked or eaten a tomato preserved with beets.
Ingredients for cooking canned tomatoes with beets:
Main
- Tomatoes 1.2 kilograms
- Beetroot 2 pieces (medium)
- Greens (dill, parsley, etc.) taste
- Garlic 2 cloves
- Hot pepper 1/3 pod
For the marinade in 1 liter of water
- Sugar 2 tablespoons
- Acetic Essence 1 teaspoon
- Salt 1 tablespoon
- Marinating Spices 1.5 tablespoons
Not suitable products? Choose a similar recipe from the others!
Inventory:
Casserole, toothpick, ladle, glass jar with lid, deep dish, knife for cleaning vegetables.
Cooking canned tomatoes with beets:
Step 1: prepare the vegetables.
First grab the tomato preparation. Choose the most beautiful, fairly dense and without visible defects. Wash the vegetables well and tear off the green tails. Pierce each tomato with a toothpick. Need to pierce in the place where the tomato seal remaining after the severed stalk. Then put all the tomatoes in one deep plate and cover with boiling water. Hold vegetables in hot water. 10 minutes.Beets should be washed with running water, remove the skin with a knife and all that is superfluous, and then cut the peeled root vegetable into thin slices of a semicircular or round shape.
Rinse greens with running water and disassemble into twigs.
Peel the garlic cloves.
Step 2: Canned tomatoes with beets.
In sterilized glass jars, put the first greens, and then cloves of garlic and hot peppers. Drain the water from the tomato and send it to the jar too. Let the tomatoes lie tightly to each other. Spread thin slices of beets on the sides of the tomato, and one circle must be placed at the very top under the neck.
Boil in a saucepan clean (preferably spring or bottled) water, add to it spices for pickling, as well as salt and granulated sugar. As soon as the contents of the saucepan boils, pour vinegar essence into it and remove the fire.
Mix the hot marinade well and pour it into a jar of tomatoes and beets.
Close the billet tightly and leave the canned tomatoes and beets to cool at room temperature. After cooling, the jar will need to be removed to other blanks in a place inaccessible to the sun and a cool place.
Step 3: Serve canned tomatoes with beets.
Canned tomatoes with beets - a very original snack, and serve. Juicy pickled tomatoes look great on a plate surrounded by thin slices of beets and bunches of greens. Such a dish will undoubtedly immediately be eaten with joy, and the jar will not live to see the refrigerator.
Enjoy your meal!
It is better to do such harvesting in large-volume cans, because it is eaten quickly, and tomatoes look prettier in large cans.
Spices for pickling usually include allspice and black peppercorns, bay leaves, cloves, mustard seeds and dried garlic, so if you haven't found the right mixture, just take these seasonings separately.
Beetroot soup - A traditional Russian dish that has many recipes and cooking variations. The beetroot soup is considered to be a close relative of the red Ukrainian borscht, but, unlike him, he is always served cold. From the very name of the dish it becomes clear that it is prepared on the basis of beets.
Classic beetroot cook using this technology. Rub beets, twist through a meat grinder or with the help of a blender are ground into mashed potatoes. Next, raw beets are poured with tomato puree and boiled until cooked. In this recipe, which I want to offer you, we will not cook beetroot.
This will not only save time on its preparation, but also make it even more useful, because all the vitamins, which are rich in beets and tomatoes, will be safe and sound. In the ready beetroot you can add a little sunflower or olive oil, kefir, yogurt, chopped egg, apple juice, cream or sour cream, and do not forget to cool it before eating, putting it in the refrigerator for a few minutes. Well, now let's see how to cook.
What ingredients are needed for cooking:
- Beets 1 piece.
- Large carrot 1 pc.
- Bulgarian sweet pepper 1 pc. cabbage is a small piece.
- - some.
- Any greens.
- Garlic 3 things.
- Onions half head.
- Water.
- Salt to taste.
- Pepper to taste.
Raw Beetroot Beetroot Beetroot Recipe
I will honestly say that I slightly modernized the recipe for raw borscht without cooking. In the original recipe you need tomato juice. Since I constantly want the food to be not only tasty but also healthy, I decided to add fresh tomatoes instead of juice. What will I do with them, see about it below.
So, take the beets, wash it and clean it. Since the borscht will not be subjected to heat treatment, I doused all the vegetables with hot tap water. Peeled beets three on a small grater. And put it in the pan.
Carrots, of course, are also clean and mine. And then three too, on a fine grater.
After washing and cleaning the pepper from seeds, three of them on a fine grater. Pepper and can be finely chopped. But since my not very fond of raw pepper, I got it to grind it in food.
After washing the tomatoes well, they must be ground with the help of an immersion blender. Before chopping them with a blender, tomatoes should be cut into pieces.
To the chopped mass of tomato you need to add water and whisk again. By the way, from this tomato puree you can cook.
Add the mixture to the pan. Add some more water.
Cabbage should be chopped. What actually do. Then we stir it in borscht. It is also necessary to add to borsch, finely chopped onions.
All my greens. Dry it on a towel. Grind greens and garlic. Add a mixture of herbs and garlic in borscht.
At this stage, I did not like the consistency of borscht. You know, when it is raw, it is incomprehensibly thick for some. I took the blender. And knocked the whole mass a bit. I shredded everything. Well, half the mass, I just crushed.
Add some vegetable oil to beetroot soup. You can use any oil. Very tasty with olive oil. Surely it will be delicious if you add a little and corn oil. In general, I really respect corn oil. But at the moment we did not have it.
Every hostess who likes to harvest tomatoes for the winter is looking for a new and tasty recipe. Tomatoes can be prepared with different spices, vegetables and fruits. Today we offer an original method of cooking pickled tomatoes with beets for the winter. Marinade in a jar is obtained brightly crimson rich color due to beets, and tomatoes acquire a spicy taste. For this preparation, we recommend using dense, small-sized tomatoes, the size of a little more than plums, and resembling in shape.
How to cook pickled tomatoes with beets for the winter
Take one large beet, you need to wash and peel it, cut into slices. Prepare parsley, basil and beet tops (if available). Dill umbrellas can be used instead of parsley.
Wash the tomatoes, and pierce each several times at the point of attachment of the stem. This is done so that they are better salted and soaked in marinade.
Council Use a toothpick or a wooden (plastic) needle for this purpose. Do not use metal objects, as they oxidize, and this will affect the quality of conservation.
Clean jars with baking soda, sterilize over steam. Put on the bottom of the jars prepared aromatic herbs, spices and beets. If desired, you can add garlic, 1-2 cloves.
Cut one onion into slices and add to jars.
Distribute the tomatoes in banks, add strips of sweet pepper in the voids.
Pour boiling water into the jars, top with sterile covers. To warm up, leave the tomatoes for 15 minutes, pour the water from the can into the pan for making marinade.
Filling with boiling water must be repeated 2 times in the same sequence. Do not pour out the first filling, add salt and sugar, according to the proportion indicated in the ingredients, wait until the water boils. 5 minutes before add vinegar.
Release the cans from the water a second time, and fill them with boiling marinade so that it spills over the edge.
Immediately cork the lids, shake the jars several times, turning them up and down so that the vinegar and spices are well mixed.
For additional sterilization, turn the jars upside down, and in this position, cover with a towel. Fully cooled pickled tomatoes with beets for the winter, can be stored in the pantry for 6-9 months.
Useful tips
If you like hot seasoning, instead of sweet bell pepper, add a pod of red hot, chopped into circles.
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