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Beef Salad with Beets and Apples

A tasty, wholesome salad for anyone watching their waistline! There are loads of recipes for meat salads with beef. Beef is the main ingredient; the rest — the vegetables — get added to suit the family's or guests' tastes. For the best, most flavorful result, use young, fresh beef and boil it well so the meat is tender. Beef is also considered a lean, very wholesome meat. Skip the mayonnaise and the salad becomes even healthier, lighter, and tastier.

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Meat salad with beef, beetroot and apples
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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 28 % 5 g
Fats 22 % 4 g
Carbohydrates 50 % 9 g
86 kcal
GI: 78 / 0 / 22
  • For this simple beef salad you'll need: beef, potatoes, beets, carrots, onion, pickled cucumbers, green peas, apple, cranberries, salt, ground black pepper, olive oil, and lemon. Add or leave out anything you like to suit your taste. The ingredients are all affordable and easy to find — you probably have most of them on hand. But each one brings something special to the salad, and together they round each other out. Boil the beef in salted water until fully cooked and tender. Tenderloin works best here. Cool it and cut into small pieces. For the vegetables, boil the beets, carrots, and potatoes in their skins, then cool, peel, and cut into small cubes. Use a tart green apple if you can. If the skin is tough you can peel it; remove the core as well. Cut it into small cubes, just like the vegetables. Dice the pickled cucumber the same way. Finely chop the onion; if it's sharp, pour boiling water over it so it doesn't overpower the salad. Put the chopped vegetables, apple, and canned green peas in a bowl, then add the whole cranberries (no need to mash them — they give the salad a pleasant tang as you eat), half a teaspoon of lemon juice, and spices to taste, and dress with the olive oil. If you like, you can add a little sugar — it won't hurt the flavor, though the green peas already lend plenty of sweetness. This dressing makes the salad far healthier and lighter. Toss the salad so everything soaks up the dressing. If you like, garnish with a spiral of pickled cucumber and a few green peas. Serve the salad, ideally chilled from the fridge. Enjoy!

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • 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
  • Cranberries - 26  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Iodized salt - 0  kcal/100g

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