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Beet Salad with Beef

Try this zesty salad with meat and vegetables! Beet salad with beef is an out-of-the-ordinary, really tasty salad with a spicy, savory kick. The beef makes it hearty and filling, and if you boil the meat and beets ahead of time, it comes together in just a few minutes.

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Beetroot salad with meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 4 g
Fats 45 % 5 g
Carbohydrates 18 % 2 g
66 kcal
GI: 0 / 0 / 100
    1. Rinse the beets under cold water, put them in a pot, and cover with fresh water. Set over the heat and boil until tender (until soft). Cool them, then peel and cut into small dice. To keep the beets from staining the other ingredients, oil them first: pour about a fifth of the olive oil over the diced beets in a bowl and stir well. Let them sit while you prep everything else. 2. Rinse the beef and pat it dry with paper towels, then trim off the sinew and membrane. Put it into a pot in one piece, cover with water, and bring to a boil. Once it boils, skim off the foam, then add salt to taste, the peppercorns, and the bay leaf. Boil the meat until tender—it should be soft. Cool the cooked beef and cut it into small dice. 3. Hard-boil the eggs, then cool and peel them. Halve them; dice the whites, and set the yolks aside for the dressing. 4. Take the pickles out of the jar and finely chop them. 5. Chop the walnuts finely with a knife or a blender (but not too fine!). 6. Make the dressing: mash the reserved cooked yolks, add the mustard, and stir. Then drizzle in the olive oil a little at a time, stirring, until the sauce is smooth. Peel, rinse, and press the garlic; add it to the sauce along with the lemon juice and stir well again. 7. Combine all the salad ingredients: mix the beets, beef, egg whites, and pickles. Toss with the dressing, salt to taste, and stir. Top with the chopped walnuts. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Chicken egg - 80  kcal/100g

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