Dishes from heat-treated beets are quite tasty and healthy, but eating raw salads has a much more beneficial effect on the body..

Of course, when preparing such treats, one should take into account the individual tolerance of raw beets due to possible anomalies of the gastrointestinal tract..

In addition, it should be remembered that beetroot in raw form reduces pressure – for some it may be by the way, but for some it may not. Finally, people with diabetes or urolithiasis should beware of such dishes..
Raw Beet-Garlic Salad Recipe
how вкусно приготовить салат из сырой свеклы
Ingredients amount
beet 2 pieces
garlic 5 teeth
sour cream 100 ml
mustard 2 teaspoons
salt ¼ tsp
Time for preparing: 10 minutes Calories per 100 grams: 160 Kcal

The most famous version of this salad. Suitable for everyday use, and as an excellent snack to the table.

Cooking progress:

  1. In a small container, knead the dressing of sour cream and mustard;
  2. Wash, peel and grate the root crop on a large grater (be sure to taste it a little in the process; it should be soft enough and a little sweet);
  3. Grate the garlic cloves, add to the already grated vegetable;
  4. Fill and how to mix the ingredients;
  5. Spice can be added if desired..

Beetroot with cheese and apple

The variation on the theme with an interesting savory taste..


salad с яблоками

  • beets – 3 pieces;
  • sweet and sour apple – 3 pieces;
  • cheese (preferably hard varieties) – 50 grams;
  • garlic – 2 cloves;
  • sour cream – 100 ml;
  • mayonnaise – 100 ml;
  • dill – to taste.

Cooking time: 15 minutes.

Caloric content: 180 kcal.

Cooking progress:

  1. Peel the roots and rub them with a large float;
  2. Peel the apples and grate them in a single container with beets;
  3. Grate garlic and cheese on a fine grater, add to salad;
  4. Prepare a dressing of sour cream and mayonnaise, finely chop the dill;
  5. Mix salad with herbs, season and serve.

Salad “Brush” (classic)

The preparation of the “Brush” salad does not cause any difficulties, but the cleaning effect it has on the body is very impressive. This dish can definitely be attributed to the number of dietetic, since it ensures the removal of toxins from the body. Especially recommended to cook such a “unloading” salad after the holiday feasts..

Salad “Brush” helps not only cleanse the body, but also activates the recovery processes in it.

Ingredients (for 2 servings):

  • the average beet – 1 piece;
  • carrots – 2-3 pieces;
  • cabbage – 800 gr .;
  • olive oil – 10 ml;
  • salt – ½ tsp;
  • lemon – ¼ fruit;
  • pepper – to taste.

Cooking time: 20 minutes.

Calorie (whole dish): about 250 kcal.

Cooking progress:

  1. Peel the beets and carrots, chop or rub them into one (large enough) capacity; to rub свеклу
  2. Separately chop the cabbage, after how to knead with hands, until she puts the juice; slice капусту
  3. Mix all chopped and grated ingredients; to mix
  4. Season the salad with olive (as an option – linseed) oil; fill up оливковым маслом
  5. Squeeze the juice from a quarter of a lemon into a container with a salad, season with salt and pepper.. salad готов

To reduce the caloric content of such a salad, you can add less oil, but it is advisable to leave a little bit, because the vitamins contained in carrots are fat soluble and cannot be digested without oil..

Korean beetroot

For lovers of thrills, a salad of raw vegetables in Korean style will come in handy.


  • beets – 0.5 kg;
  • -2-3 vinegar tablespoons;
  • salt – ½ tsp;
  • sugar – 1 tsp;
  • vegetable oil – 100 g .;
  • garlic – 3 slices;
  • ground black and red pepper – ½ tsp;
  • ground coriander – 1 tsp.

Cooking time: 30 minutes.

Caloric content: 150 kcal.

Cooking progress:

  1. Wet root vegetable (preferably hard enough) to wash, peel and grate;
  2. Peel and rub the garlic cloves;
  3. Mix beets with vinegar, salt, sugar and put in the fridge for 15 minutes – infuse;
  4. After the allotted time, pull the beets out of the refrigerator and drain all the excess juice;
  5. Spice up the salad with garlic, coriander and both types of pepper (despite the suggested volumes, the amount of spices can vary depending on personal preferences), how to mix;
  6. Finally, fill the salad with almost boiling vegetable oil and you can serve it on the table..

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Salad from beet with meat

For people who do not represent their diet without protein replenishment, there is also a variant for preparing a dish of raw beets..

Option number 1


  • beets – 2 pieces;
  • carrots – 3 pieces;
  • low-fat beef (you can chicken) – 250 grams;
  • cabbage – 300-400 gr .;
  • vinegar – 3 tablespoons;
  • ground red pepper – ½ tsp;
  • garlic – 3 slices;
  • sunflower oil – 10 ml;
  • salt – ½ tsp.

Cooking time: 3.5 hours.

Caloric content: 280 kcal.

Cooking progress:

  1. Peel beets and carrots, grate with a large grater;
  2. Finely chop the cabbage leaves, knead it with your hands, add to it the previously grated vegetables, how to mix;
  3. Add salt, lightly sprinkle with an aqueous solution of table vinegar (1:20 ratio) and cover with a lid, leave to infuse for 0.5 hours;
  4. Cut the meat as small as possible, then fry in sunflower oil for about 20 minutes (until it is ready), mix with vegetables and leave to stand for another 2-3 hours;
  5. After a specified time, the dish is ready to eat..

Option number 2


beetroot салат

  • beets – 2 pieces;
  • chicken egg – 3 pieces;
  • green peas (canned) – 200-300 grams;
  • garlic – 3 slices;
  • pickled cucumber – 3 pieces;
  • chicken meat – 300 grams;
  • mayonnaise – 100 ml.

Cooking time: 1 hour 20 minutes.

Caloric content: 285 kcal.

Cooking progress:

  1. Boil chicken meat (preferably breast);
  2. While the meat is boiled, grate the beets on a grater and chop the cucumbers;
  3. When the meat is cooked and cooled – chop it and mix with beets, cucumbers, peas;
  4. Grate the garlic on a fine grater and add to the future salad;
  5. Boil chicken eggs, peel, mash with a fork and crumble into a container with a salad;
  6. Dress the salad with mayonnaise and serve.

Useful tips

A few practical recommendations for those who are going to prepare a raw root salad:

  • One of the frequent ingredients of beet salad are walnuts;
  • root vegetables for raw food recipes should be soft and sweet;
  • usually beets are rubbed on a large grater;
  • almost all the ingredients of beet salads can be easily removed and replaced by others, experimenting with different tastes (for example, the taste will change significantly if carrots are replaced with radishes);
  • dried fruits (prunes, dried apricots, raisins) are very suitable for creating dishes from raw vegetables.

To choose the right beetroot, it is necessary to understand how a table variety differs from fodder. For fodder root is characterized by:

  • huge sizes;
  • light skin;
  • bulges, bumps, cracks;
  • numerous roots.

It is advisable to pick up the roots, having the correct rounded shape and small dimensions. Then much more likely that it will be pleasant to the taste.

If instead of raw beets there is a desire to make a salad with boiled product, then you need to take into account that when cooking:

  • root crop does not need to be pre-cleaned;
  • it should be dipped in boiling water;
  • no need to trim the spine;
  • do not add salt.

To save the natural color of the beets after cooking, it is enough to add a few drops of lemon juice to the boiling water..