Buriak is a versatile product that can be combined with almost any ingredient, be it raw, boiled, pickled or pickled. One of the popular dishes based on it is considered to be beetroot 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 this dish step by step in different variations, this will help you make the perfect salad for your taste.

Beetroot and cucumber salad with egg in a slow cooker

Ingredients

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

Preparation

The budget option for making a delicious beetroot salad is a combination chicken eggs, garlic and pickled cucumbers We will bring the main ingredients of the future salad to the desired consistency in a slow cooker, it is much more convenient than boiling beetroot and eggs in a saucepan. The dish is made quickly enough, so you can start preparing it immediately before the arrival of guests.

How to cook beetroot salad with cucumber in a slow cooker

1. Boil the whole beets (if they are very large, cut them in half) in a multicooker on the "Steam cooking" mode for 40 minutes. Put eggs in the container of the multicooker bowl at the same time as the beets. After 10 minutes "Steam cooking" we take them out, cool, peel them. Cook food in about 3 glasses of water.
2. Cool the boiled beets, clean, rub on a grater (large).
3. Peeled eggs followed by three beets on a coarse grater.
4. Cut pickled cucumbers into strips.
5. Mix the chopped ingredients, add crushed garlic, ground black pepper, salt to them.
6. Season the salad with beets and cucumbers with butter or mayonnaise. We serve ready meal to the table.

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

Beetroot with pickled cucumber and potatoes

If you want to cook an unusual beetroot salad, add to it boiled potatoes... To dress such a dish, take mayonnaise, but always diluted with mustard. The sharper the mustard, the more savory 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 to be more tender and juicy.

Ingredients

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

How to make a homemade salad with beets and pickles

1. Cook potatoes and beets ("in uniforms") until tender.
2. Cool the food, clean it, cut it into small cubes.
3. Also cut the pickled cucumber into small cubes.
4. We lay the salad in layers, grease each layer with homemade mayonnaise mixed with mustard:
   • first of all, put the sliced ​​cucumbers;
   • then lay out a layer of potatoes;
   • the last layer will be crushed beet.
5. The top layer, like all the previous ones, is greased with mustard mayonnaise. You can grind the dish on top with herbs, but this is rather optional.

Before serving the appetizer on the table, be sure to give time so that it is infused, and each layer is thoroughly saturated with the dressing. For more fast food the salad can not be laid out in layers, but simply mix all the ingredients together, and then season it with mayonnaise and mustard. You can use other dressings for the dish, for example, all kinds of sauces or ordinary sour cream.

Beetroot and cucumber salad with caraway seeds

A very light and easy to prepare salad with cucumber and caraway seeds will brighten your table and make your dinner more satisfying. The minimum set of readily available ingredients of the dish allows you to make a beetroot treat, even every day. Seasoning the appetizer lemon juice, You'll get great dish, which has retained its natural beetroot color.

Ingredients

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

Cooking beet salad with cucumbers

1. We bake the beets in the oven, then peel them, rub them on a coarse grater.
2. Cut pickled cucumbers into small cubes.
3. Cut the onion into rings.
4. We mix the ingredients, salt, sugar, add a pinch of caraway seeds 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 delicious and very healthy. You can pamper both adults and children with such a treat at the same time. For those who love crispy pickles, beetroot and cucumber salad is a real find. Use simple culinary recipes- and pleasantly surprise the people dear to you.

Bon Appetit!

It sounds too simple. But believe me, beets, this puffy "beauty", are suitable not only for vinaigrette. You can make many delicious salads from it. For example, beetroot salad with pickles and eggs, which is good on weekdays, and not bad on a festive table. And how delicious he is, a real beetroot "fireworks"! The recipe is extremely simple, and the result is excellent! Go ahead and cook. Hope you stocked up for the winter ?!

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
• black ground pepper- taste

for decoration:

• green onions - a few feathers.

Preparation

1. Wash the beets well, dry with a paper towel, wrap in foil. Place the beets wrapped in foil in an oven preheated to 200 degrees and bake for about 2 hours.
2. Remove the baked beets from the oven and cool.
3. When the baked beets have cooled, peel and cut into small cubes.
4. Cut the pickled cucumbers into small cubes of the same size as the beets.
5. Boil the eggs for 10 minutes, cool, peel and chop like baked beets and pickles.
6. Peel the onions, rinse with cold water, dry and chop finely.
7. Prepare a salad dressing. In a small cup combine mayonnaise, sour cream, mustard, add salt and black pepper to taste, mix well.
8. Put chopped vegetables in a salad bowl: baked beets, onion and pickles and eggs, add cooked dressing, mix well.
9. The salad can be served simply in a salad bowl, or it can be served in portions using a serving ring.
10. Wash the green onion feathers, dry and chop finely. Chopped green onions decorate the salad.

Note to the hostess:

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

Boiled beetroot and pickled cucumber salad, despite the simplicity of preparation and the availability of products, very interesting. It turns out juicy, with a slight sourness that cucumbers give him, the pleasant sweetness of beets and spicy note that garlic gives it. My family really likes this dish.

Ingredients

To prepare a salad of boiled beets and pickled cucumbers, we need:
beets (medium size) - 3 pcs.;
pickled cucumbers - 4-5 pcs.;
mayonnaise (or sour cream) - 100 g;
garlic - 2-3 fresh cloves or 1 tsp. granular.

Cooking steps

Wash the beets well, put them in a saucepan, add water and cook until tender, then cool and peel.

Grate the beets on a fine grater.

Put the pickled cucumbers, cut into cubes, to the grated beets, mix the salad.

Add granulated or passed through a press garlic to the salad, mix.

Refuel interesting, juicy, delicious salad from boiled beets and pickles with sour cream or mayonnaise and can be served.

Simple in this case is the main advantage. It is thanks to this that every note is felt. The products do not muffle each other, but, on the contrary, emphasize the impeccability of the adjacent components. Potatoes are not added here in vain, it makes the dish hearty, but at the same time does not allow the appetizer to lose its freshness.

Required components:

• 500 gr. potatoes;
• 200 gr. pickled cucumbers;
• 20 gr. vegetable oil;
• 15 gr. mustard;
• 500 gr. beets.

Beetroot salad with pickled cucumbers:

1. Potatoes and beets are washed with a brush, put in separate saucepans, poured with water and boiled. After cooking, cool, peel and cut into cubes.
2. Pickled cucumbers are cut in the same way, only they squeeze a little from the marinade.
3. The oil is mixed with mustard.
4. The products are mixed.
5. The salad is placed briefly in the refrigerator to soak and cool.

Beetroot and cucumber salad

Fresh cucumbers combined with delicate cheese and sweetish beets create an amazing harmony. it turns out incredibly light, but satisfying. The appetizer looks impeccable, and the taste is delightful at the same time. Moreover, you can achieve a completely different flavor, depending on what kind of cheese will be chosen.

Required components:

• 300 gr. beets;
• 200 gr. cucumbers;
• 50 gr. cheese;
• 30 gr. sour cream;
• 30 gr. mayonnaise.

Cooking in stages:

1. Beets are washed with a brush and set to boil. The finished root vegetable is cooled and peeled, tinder on the largest grater.
2. The cucumbers are washed and wiped, peeled from them and cut into strips.
3. To grind the cheese, take a finer grater and rub it on it.
4. All products are poured into a salad bowl.
5. Mayonnaise in a bowl is mixed with sour cream.
6. The resulting mixture is poured over all the products, mixed with a spoon.

Tip: beets baked in foil will be healthier and tastier than boiled ones. With this preparation, the root vegetable retains a maximum nutrients including vitamin C.

Step by step recipe with photo

Beetroot and pickled cucumber salad is so easy to prepare that even a schoolboy can handle it! The salad perfectly diversifies the main dishes (meat or fish) and will be ready in 5 minutes if you boil and cool the beets in advance. Pickled cucumbers can be purchased at any convenience store, or you can use your own pickled cucumbers this year. The mustard beans in beans will clearly emphasize the taste of the salad: "French" or "Dijon", but you can cook the dish without it.

Remember that the beetroot layer gives off a lot of juice, so you need to serve the salad on the table immediately after creating it. It is best to use extra virgin olive oil. Boil the beets in water or bake in advance, and then cool sharply and peel off the peel.

The shelf life of such a dish in the cold is about 2 days, but it is advisable to cook it immediately before use.

So let's get everything ready necessary products and let's start cooking!

Grate peeled and washed beets on a fine mesh grater into a deep container. Let it sit for 5 minutes and squeeze the juice out of the mass.

Let's do the same with pickled cucumbers, remembering to squeeze juice from the crushed mass, otherwise the whole dish will "float".

Put a culinary ring on a plate, place a layer of beets in it, and a layer of cucumbers on it. We will not salt the dish, since the cucumbers are already saturated with various flavors and spices. Lightly tamp the layers with a spoon and remove the ring.

Rinse and chop the green onion feathers, put the slices on the salad, add the grain mustard and lightly sprinkle the dish with oil.

We will serve a salad of beets and pickled cucumbers to the table immediately - everyone will stir it himself.

Boiled Beans Option

This filling, nutritious snack is very tender and juicy. To prepare it, you will need:

• Not too large beets.
• 4 drops of Worcester sauce
• A teaspoon of granular mustard.
• 2 medium pickled cucumbers.
• ½ teaspoon of natural honey.
• A glass of beans.
• Medium onion.
• 2 large spoons of olive oil.
• Salt and dill.

Cut the boiled and peeled beets into not too large cubes and combine with half rings of onions and pieces of cucumbers. Chopped dill and heat-treated beans are also sent there. The prepared salad is poured with a dressing made from grainy mustard, Worcestershire sauce, liquid honey and olive oil

All are carefully mixed and laid out on a beautiful plate. If necessary, add a little salt to the snack, but usually this is not required.

Chicken salad for hearty food lovers

The salad is good for those who cannot imagine a full meal without meat.

Ingredients:

• Beets - 1 pc.
• Cucumbers, potatoes, eggs - 2 pcs.
• Chicken fillet - 0.5 kg.
• Carrots, onions - 1 pc.
• Celery root - 100 g.
• Vinegar 9% - 2 tbsp l.
• Mayonnaise, herbs, salt - to taste

Preparation:

Boil vegetables, peel, grate, transfer to a bowl.

Add pieces boiled fillet, chopped cucumbers, eggs and celery.

Marinate the onion in vinegar for 10 minutes, add to the mixture.

Add mayonnaise, stir well and garnish with herbs.

For festive table, lay out all the ingredients in layers, smearing with mayonnaise. The best decoration is greens and crumbled boiled yolk.

Beetroot and pickled cucumber salad

In its composition, this recipe reminds everyone of the well-known salad of beets, peas, cucumber, but still has its own characteristics and differences. It turns out the appetizer is richer than its famous counterpart, even more aromatic. The dish combines a huge amount of vegetables, due to which the salad has a lot of useful properties.

Required components:

• 300 gr. beets;
• 200 gr. carrots;
• 300 gr. potatoes;
• 80 gr. olives;
• 1 onion head;
• 200 gr. pickled cucumbers;
• 4 gr. pepper;
• 10 gr. apple cider vinegar;
• 10 gr. Sahara;
• 4 gr. salt;
• 40 gr. oils;
• 30 gr. green onions.

Beetroot salad, pickles:

1. Beets, carrots and potatoes with a brush are washed, laid out in three different saucepans and boiled in them, cooled under running cold water and peeled.
2. All root vegetables are cut into small squares on a board with a knife.
3. The onions are peeled and washed, laid out on a board and chopped. After the mass is sprinkled with vinegar, sprinkled with sugar and salted, pickled for 15 minutes, squeezed by hand.
4. Cucumbers are cut into cubes.
5. The olives are thrown into a colander, the entire marinade is decanted and chopped into thin rings.
6. All products are poured into one bowl, pepper, add salt and add oil to them, put in portioned glasses.
7. Green onions are washed and dried, finely chopped, sprinkled with each individual portion.

Important! Beetroot salad, pickled cucumber will not be stored for a long time, it must be served immediately after cooking. In the refrigerator, beetroot salad, pickled cucumber can be kept for a maximum of twelve hours, after their expiration the dish is no longer suitable for eating.

Beetroot salads have amazing taste and an incredible amount of nutrients

The appetizers combine excellent taste and incredibly rich aroma. If the recipe also contains cucumbers, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. Seemingly simple common dish, but it is simply impossible to do without it.

Beetroot salads are distinguished by their amazing taste and an incredible amount of nutrients. The appetizers combine excellent taste and incredibly rich aroma. If the recipe also contains cucumbers, then it is possible to achieve true harmony and perfection. Salads with beets and pickles can add variety to the daily diet, and are always appropriate in a festive atmosphere. It would seem a simple, ordinary dish, but it is simply impossible to do without it.