Today we suggest that you start preparing such a wonderful, useful, very tasty vegetable, like beets. But since it gives an impeccable taste in combination with all your favorite garlic, it is with it that we will do it. And in your recipes, we will tell you not only how to make beets together with garlic in the form of different salads, but we will also share a wonderful recipe for pickled garlic in a can of beets.
Recipe for beetroot salad with garlic and mayonnaise
Ingredients:
- beet (medium) - 3 pcs .;
- almond flour - 1.5 tbsp. spoons;
- garlic - 3-4 teeth;
- fatty mayonnaise - 4 dessert spoons;
- pepper, salt - to taste.
Preparation
We wash the beet well, dry it and wrap each vegetable separately in the cut sheets of food foil. We put everything in the oven heated to 180 degrees and bake our beets 1 hour and 20 minutes. After we get it, we cool it, peel it and rub it on the largest size of the grater. Cleaned teeth of fragrant garlic is passed directly into a bowl with beets through a special press. Add to them ready almond flour, which you can make yourself, grind in a coffee grinder 6-7 pieces of almonds. Pepper and salt are added individually to your liking. We mix the combined ingredients of our salad, then introduce fatty mayonnaise to them and again finally mix everything.
Beetroot recipe with cheese and garlic
Ingredients:
- beet - 550-600 g;
- sour cream (with sourness) - 4 tbsp. spoons;
- hard cheese "Russian" - 180 g;
- young garlic - 4 teeth;
- fine salt - 2/3 tsp.
Preparation
Root beet roots are washed, put them in a saucepan and, filling the bay with cold water, we put it on the stove in medium fire mode for 60 minutes. Cool the vegetable and peel it off easily peeled skin. Next, we take a grater with large holes and first we rub on it a piece of fresh "Russian" cheese, and then through it we rub the beets. Teeth of young garlic, rub through the smallest grater. To the ingredients so crushed in this way, add sour cream with sourness, sprinkle all the fine salt and mix our delicious salad.
Beetroot recipe with walnut, prunes and garlic
Ingredients:
- beets (young root crops) - 650-700 g;
- walnut kernels - 170 g;
- prunes - 250 g;
- oregano - 0.5 teaspoons;
- garlic - 3 teeth;
- olive oil - 50 ml;
- mayonnaise - 50 ml;
- Extra salt - 0.5 tsp.
Preparation
We cleanse the young root vegetables of beetroot and grate it on a grater intended for preparation of Korean carrots. With the blade of a sharp knife we finely chop the garlic. Further, the size of the peeled sunflower seed, grind the slightly roasted walnut kernels. Prunes for 20 minutes steamed in steep boiling water, after pour it and cut it so that from each dried fruit came out only 5-6 pieces. All that we cut into one bowl. Add the fine salt, ground oregano and mix. In the end, we fill the salad with mayonnaise with olive oil.
Marinated garlic with beets
Ingredients:
- garlic - 900 g;
- beet (medium) - 1 piece;
- water - 1 liter;
- cooking salt - 2 tbsp. spoons;
- pepper fragrant and black - 3 peas each;
- granulated sugar - 2 tbsp. spoons;
- table vinegar - 1 glass (100 g);
- buds of carnation - 4 pcs.
Preparation
From the heads of garlic we remove only the top layer of its husk. We move the heads into the water boiling on the stove and hold in it only 60 seconds. Then quickly remove the garlic from boiling water and render it very cold
In the boiling water on the stove we add kitchen salt, sugar, two kinds of pepper and clove buds. Let the brine boil for 5-7 minutes, then turn it off and add vinegar to it. To the brim of the neck, pour beets of garlic into the brine and move the jars to the stove, into a large pot of water. Thus, we sterilize them for at least 13-15 minutes, and after we seal all with sterile metal caps.