Three beef heart salads that will captivate your guests * Recipes

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Beef heart is a tasty and healthy product, which, among other things, is also very affordable and not expensive. You can make so many fantastic dishes from it! And today we will share with you three recipes for amazingly delicious salads, which will come in handy for those culinary specialists who are actively making the menu for the upcoming holidays.

We bring to your attention beef heart salads with carrots, beans and spicy pickled cucumbers.

Carrots, pickles, tender cheese and homemade mayonnaise are perfectly combined with a boiled beef heart!

With carrots

Delicate stewed carrots go well with offal. And this salad is another proof of that!

So you will need:

beef heart - 1.5 kilograms;
onions - 6 pieces;
carrots - 1.5 kilograms;
hard cheese - 200 grams;
homemade mayonnaise - 500 grams;
salt, pepper - to taste;
hot water - 1 cup;
table vinegar - 3-5 tablespoons;
sugar - 2 tablespoons.

Rinse the heart thoroughly under running water, put it in a pan, add water and cook for about two hours. Be sure to remove the foam! Otherwise, your salad will be unpleasantly bitter!

Onions should be cut in half rings and pickled, doused with hot water, sprinkled with vinegar and sprinkled with sugar. Pickling time is about one hour.

Beef heart salads are distinguished by a delicate texture and a unique aroma

As for carrots, we need to spasser it, after rubbing it on a coarse grater. It is enough to darken the grated carrots in vegetable oil for about five minutes.

When the hearts are boiled and cooled, cut it as thin as possible into strips and mix with onions and carrots. Season with homemade mayonnaise or any other sauce that you like, put on a common dish or on serving plates and sprinkle with grated cheese on a fine grater.

With beans

And here is another option for cooking the heart, which will not leave indifferent participants in a satisfying feast - a salad with beans.

To make this dish turn out to be the “trick” of your holiday dinner, stock up on the following components:

beef heart - 500 grams;
table vinegar - 3 tablespoons;
onions - 3 pieces;
olive or vegetable oil - 80 grams;
canned beans without sauce - 150 grams;
hard cheese - 50 grams;
yogurt without additives - 100 grams;
garlic - 4 cloves;
salt to taste;
pepper to taste.

As in the previous recipe, we wash and cook the heart, not forgetting to remove the foam. Cooking water can be slightly salted. Cook the heart until it is soft. Leave to cool in water.

Instead of beans, you can use green peas or even corn

Pickle the onion in the same way as in the recipe with carrots. When it is well marinated in sugar and vinegar, squeeze it lightly and mix with a heart cut into thin strips. Add canned beans to the same mix.

Dressing for this salad is prepared as follows: mix yogurt with minced garlic, salt and pepper. Served on portioned plates or on a common dish, garnished with grated cheese.

With pickled cucumbers

And finally, the original “hearty” salad with pickled cucumbers. That's where all the components that moody gourmets love so much have gathered in a single mix!

To make this salad appear on your table and become your culinary business card, prepare the following components:

beef heart - 500 grams;
canned mushrooms - 300 grams;
hard cheese - 200 grams;
pickled cucumbers - 5-6 pieces or 250 grams;
canned peas - 100 grams;
homemade mayonnaise - 200 grams;
salt, pepper - to taste.

Cook the heart, as in the two previous recipes. We cool in the same water in which we cooked.

You can make beef heart salad as you wish. focusing on your imagination and preferences

Mushrooms are cut into thin plates and spread on a large dish. Lubricate with homemade mayonnaise. Next comes a layer of pickled pickles sliced in thin strips. And again homemade mayonnaise.

The next layer is a straw from a boiled heart. Another layer of mayonnaise, which covers a layer of hard cheese grated on a fine grater. Bon appetit!

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