Vitamin beet salad with nuts and pineapples

Vitamin Beet Salad with Nuts and Pineapples

Vitamin beet salad with nuts and pineapples is a delicate appetizer with an interesting slightly sweet taste that will not leave anyone indifferent. The soft silky texture of beetroot puree, with accents of walnuts, is the perfect combination that will complement and diversify any festive table.


  • beets - 500 grams;
  • canned pineapple rings - 3 rings;
  • walnuts - 30 grams;
  • mayonnaise - 1 tablespoon;
  • ground black pepper to taste;
  • salt to taste.

Vitamin beetroot salad with nuts and pineapples. Step by step recipe

  1. Small sweet red beets should be washed well and wrapped in foil.
  2. We put the vegetables to bake in a preheated oven for an hour and a half: until ready.
  3. Tip. You can also cook red beets in a pan, pouring hot water. When you cook beets for salads, you need to make sure that she has tails. They do not need to break off - otherwise the juice will flow into the water. To prepare salads, you need to choose red beets: not pockmarked - and, preferably, sweet.
  4. Boiled beets, cool and grind using a grater with small holes or a blender. You should get beetroot puree.
  5. We also grind several pickled pineapple washers with a knife into very small cubes.
  6. Walnuts need to be dried in the oven, chopped with a knife or beat in a blender.
  7. Tip. If you want to feel the solid structure of nuts in the salad, then they can be crushed using a rolling pin. To do this, put the nuts in a plastic bag and roll a rolling pin over them several times.
  8. Now we mix all the components of our lean beetroot salad: beetroot puree, pineapple, nuts and grease with mayonnaise. You can also use sour cream as a dressing. Salad, if desired, pepper. And mix everything thoroughly.
  9. Ready beetroot salad with nuts is laid out in portioned salad bowls. Serve this appetizer to the table well-chilled.

If you still have boiled and baked beets, you can cook another salad.

  • We rub boiled beets on a special grater for cooking carrots in Korean. Beets should be in the form of a long, thin “vermicelli”.
  • Add finely chopped garlic (a couple of cloves).
  • Shredded walnuts preheated in the oven are also added to the salad.
  • Dried fruits: that is, dried apricots, prunes and light raisins, soaked in cold water, then poured with boiling water and also cut into small cubes. We take the amount of dried fruit to taste. It is advisable to choose apricots that are not sweet: because the sweetness in the salad will beets, and the task of dried apricots is to add sourness. Prunes are best chosen, the one that smells of smoke: it will give the dish a certain piquancy.
  • We mix our ingredients and season the beetroot salad with mayonnaise.
  • When serving, you can decorate with parsley.

There is another easy recipe for a wonderful beetroot salad.

  • For him, you need to grate beets on a coarse grater and put the first layer in a salad bowl. Then make a mayonnaise grid.
  • Next layer: pickled cucumbers, chopped into small cubes. And again we make a mayonnaise grid. We do not forget to cover each layer of our salad with mayonnaise.
  • Spread chopped onions in small cubes into cucumbers, then cover with mayonnaise.
  • The next layer of salad: chopped, hard-boiled eggs, which are watered with mayonnaise net.
  • And the top layer is grated hard cheese.
  • We decorate such a wonderful beetroot salad with parsley leaves.
  • After the salad is infused and soaked, it can be served on the table.

Beets contain a lot of vitamins and nutrients. Salads from it turn out delicious and have a wonderful rich color. Cook beet salads at least every day - it’s very healthy. Find out salad recipes on our site “I like to cook”.

Add a comment