Vegetable salad with baked garlic (4 options)

[baked garlic]

Vegetable salad with baked garlic (4 options)

Category: Cold meals and snacks

Ingredients
Garlic (for each variation)	1 head each
Spicy dried herbs (mix)	1 - 2 tbsp. l.
Beet	1 - 2 pcs.
Potatoes	2 - 3 pcs.
Mushrooms (salted, pickled or fried)	150 gr.
Boiled red beans	150 gr.
Vegetable oil	100 - 150 ml
Greens	taste
Salt pepper	taste

Cooking method

• Of course, many people prepare salads with such a composition! And we have similar ones on our website. But there is no ingredient in their composition that changes the taste of long-known dishes almost beyond recognition. This is about baked garlic... I first learned about it in topics Tanyushi-Admin, Sonadora-Manechki and Nagira-Irina... For which many thanks to them! Now I add this delicacy to all salads that I think it goes well with. Salads are prepared easily, quickly, but they are so tasty that they can be offered not only to your loved ones, but also to guests. Checked!
• I suggest you cook 4 options for such salads.
• 1. First bake the garlic.
• In fact, 1 head of garlic is enough for one version of the salad. But I always cook 2 - 3 heads, because there is always a use for it.
• 
• We make a "bowl" of 2 layers of foil by pulling it on a small container turned upside down.
• 
• Cut off a bit of the bottom of each garlic clove and put it in an impromptu foil bowl. Sprinkle with dried herbs, fill with vegetable oil.
• 
• Cover with a small piece of foil. Put a "bowl" of garlic on a baking sheet and bake in an oven preheated to 180 * C for about 30 minutes.
• 
• We free the finished garlic from the scales and the core-sprout (it is very bitter).
• 
• 2. While the garlic is baking, cook vegetables.
• Mine them. We don't clean. Cut off the tails from the beets and pierce them in 3-4 places with a sharp knife. We put beets and potatoes in polyethylene bags (separately). Pour 50 ml of water into each bag.
• 
• We cover them loosely.
• 
• Bake in the microwave until tender (check with a knife). Beets are cooked for 12 - 15 minutes, potatoes - 10 - 12 minutes. You can boil vegetables in water or bake them in foil in the oven. But in the microwave it is much more convenient and faster to do it. And the taste is much better than boiled ones. Let the vegetables cool.
• 
• 3. Slicing ingredients.
• Cut vegetables into cubes, mushrooms - into plates, herbs - finely.
• 
• I tried to prepare such salads with different mushrooms - salted, pickled and fried. And I can't say for sure with which mushrooms I like salads the most. I will say this - with any!
• 4. We collect salads.
• Mix the ingredients indicated in each option with 5 - 6 cloves of garlic. Salt and pepper to taste, Season with vegetable oil in which the garlic was baked. Add fresh herbs to taste (I don't have it in the photo).
• or so or so
• Option 1. Beetroot with baked garlic.
• 
• Option 2. Potatoes and mushrooms with baked garlic.
• 
• Option 3. Beets, potatoes, mushrooms with baked garlic.
• 
• Option 4. Beets, potatoes, mushrooms, beans with baked garlic and herbs (no photo).
• All! Our salads are ready!
• 
• 
• For me, these are not even salads, but completely independent hearty dishes, with the perfect combination of ingredients! All salads are amazing! The taste and aroma are exquisite. Nobody is left indifferent! In general, any option is good! Recommend!

The dish is designed for

In one version 2 - 3 servings

Time for preparing:

45 minutes

Note

P.S. I share with you, dear members of the forum, my experience in storing winter garlic (maybe someone does not know). I store the garlic in a five-liter canister from under the water, pouring it with coarse rock salt.One canister needs 2.5 packs of well-dried salt. I sort the garlic into cloves. I put a small layer of salt on the bottom of the canister, put the garlic on it in one layer, fill it with salt. So I alternate until the canister is full. I put the canister in a dry place. The garlic is stored until the next harvest.

[Ludmila]

Ludmila,
I love baked garlic. But as a base for a seasoning sauce. I bake it without butter, with a whole head (I don't remember where I read it - on our Bread Maker, or where else). Adding to salads is an interesting idea. Need to try.

[Tatyana]

Adding to salads is an interesting idea. Need to try.

Tatyana, so I was surprised that we have recipes for baked garlic on our website, but there are no salads with it! I decided to restore justice.
Tanya, I'll be glad if you try to cook! Thanks for your feedback!

What delicious salads. I will definitely try. And I also store garlic like that. Only with whole heads. Stores very well. Thank you!

[Tanechka]

Tanechka, Thank you ! Indeed, very tasty! I will be glad if you try to cook.

[Lyudochka]

Oh my God! What a treat. This is absolutely my recipe: on the one hand, it is simple, but so delicious that it does not fit in my head)))))).
I just love garlic in all its forms! Both baked and fried, pickled, salted, etc.
Bookmark salads, I will definitely cook them.
Thanks for the secrets of baking and storing garlic. To an ignorant person it will seem that everything is like everyone else, but no: what a special spirit baked garlic gives, what an interesting note appears in the dish where it is added! How delicious it is!

Immediately dreamed of a flatbread on lamb-broth-onion sourdough with such garlic.
Or pancakes on lamb broth with onions in dough and a filling of baked garlic, eggs, soft, not very salty cheese.
Or lamb and beef bread stuffed with quail eggs and baked garlic ... Mmmmm!
Lyudochka! Thank you so much for the recipe! So deliciously filmed. And the process is described with such love that it simply causes an avalanche of inspiration, inappropriate during the fast.

[Lyudochka,]

Lyudochka,sea ​​of ​​taste! I love baked garlic in bread. and never added to salads! I will definitely try. Thank you.

[Ludmila]

Ludmila, tell me interesting salads ..... garlic similar in consistency to pilaf garlic? and the taste is different or similar?

Luda, thank you! Immediately returned to childhood! My grandmother often added baked garlic to various dishes. And my favorite was fried potatoes mixed with this garlic. They did not trust me to clean - there was little left after cleaning And then - this one does not like, the smell does not like ...
You cut off the top of the canister and don't cover it with anything? Is she worth it?

How interesting! Already bookmarked! Perhaps I’ll go and sort the garlic into slices!

[Tricia]

Tricia, ang-kay, NataliARH, paramed1, lega, girls, dear, thank you all for such emotions about these unpretentious salads. I will not deny that I myself am delighted with this secret addition. How many similar salads I have eaten. And even with garlic ... But not with baked ... And this taste is completely different. In general, I am very pleased that I finally managed to bake garlic and tried adding it to salads.

tell me ..... garlic is similar in consistency to pilaf garlic? and the taste is different or similar?

Natasha, yes, the consistency of this garlic is very similar. Only in pilaf is it steamed, and I make it toasty. It seems to me that the baked version is better, although what seems to be better than garlic from pilaf?

You cut off the top of the canister and don't cover it with anything? Is she worth it?

Yes, Veronica, I cut off the top of the canister and throw it away. I cover it lightly with just a piece of newspaper so that moisture, if any, will go away.

So deliciously filmed. And the process is described with such love that it simply causes an avalanche of inspiration, inappropriate during the fast.

Nastenka, you, as always, pleased with your high style. And I even remembered my cakes ...Thank you, honey! You write so beautifully, it's a pleasure to read you! And it seems to me that such inspiration is very appropriate - it's not about pork chops, but from lean salads. So, continue to please us, Nastenka, with your creativity - about garlic, tea, or just like that ... Thank you!

[lega]

I’ll go, perhaps, to disassemble the garlic into slices!

lega, Checkmark, very correct decision! Delicious salads for you!

Immediately returned to childhood! My grandmother often added baked garlic to various dishes.

Veronicek, well, it's nice that with my recipe I managed to return you, at least for a moment, to your childhood. I also remember my grandmother's goodies - pies, pancakes, manti, and, of course, potatoes. Joyful memories, warm ...

Yes, Lyudochka, it is better not to go into your recipe for a hungry person ...

were there any cases of cannibalism?

I will definitely take note, and especially with beets. I always bake it like you, according to the principle of garlic. Now I will bake garlic next to you and ... enjoy the video !!!!!!!!!!!!!!!!!

[lappl1]

lappl1, Lyudochka, thank you very much for the goodies! !
Send questions: It's not in vain that I brought salt from work, how I felt, I need it !!! First: What, in fact, does garlic store well in salt? Until what time?
I have not seen a photo of bygone mushrooms before, I have seen red ones, no white ones! So the husband and the whites have typed! Well done, give him thanks too! Second: Are your white ice creams raw? boiled frozen? or fried in fat?
And the third thing, which took so long with the recipe, I ate boiled beets and choked for a week: girl_cray1: didn’t know what to put in it, for goodies? LANNA, I'll experiment with beans!

Another question: take out the middle of the garlic, what's this? sprout?

Irisha, thanks! You, as always, amused:

were there any cases of cannibalism?

No, Irish, I live in a peaceful village. Although you can't get off with vegetables alone ...

[Ludmila]

Ludmila, well, a true teacher !!! Everything is point by point, with pictures, well, very accessible and attractive!
That's it, I also left the garlic to disassemble and bake ...

Oksanchik, to your health!

Send questions

So, like this:
1. I put the garlic in salt at the end of August, as it dries up completely. But if you still have garlic now, then feel free to put it in dry salt (warm it up in a pan). I don’t know what will happen to your garlic, because for six months it has been stored in different conditions. But mine is stored until a normal head is formed in the garlic in the garden. Then you already want something fresh. And I throw away the old one with a sigh of regret along with the salt in which it was kept.
2. Oksana, but I don't have porcini mushrooms. These are boletus and aspen mushrooms. A neighbor taught me how to keep salted mushrooms light. It is necessary to put a very heavy stone on them when salting. I haven't salted mushrooms before and I don't know what color they usually turn out. But these mushrooms, indeed, turned out to be light. So, in the photo I have salted mushrooms. and I make fried from dry. They turn out to be black. Well, you saw them in brisols.
And I gave your respect to my husband. He thanks and bows back.
3. What did you pull? yes, pancakes first ... Then the holidays ... In general, I did not realize something in our gazebo to share. I'm sorry if you can ... And don't choke. do the beets faster. And beans.
4. Yes, Oksanchik, we take out the sprout. Something I didn’t think to name it correctly. I'll fix it right now. by the way, you don't need to take it out especially. He himself pops up during baking.

n! That's it, I also left the garlic to disassemble and bake ...

Marisha, thank you for your attention to the recipe and such an assessment!
.

well, a true teacher !!! Everything is point by point, with pictures, well, very accessible and attractive! ...

Marisha, don't tell me ... I probably can't knock it out of me now - pictures and points, I mean. Even at the dawn of my teaching, I came up with this way to design any topic - points and pictures. And on one A4 sheet I could fit the whole topic, no matter how big it was. My students liked

Lyudochka, thank you very much for the recipes, very interesting with baked garlic. Live and learn ...
Never baked garlic. Yes, I bake onions often, but never garlic. Now, thanks to your recipes, I am sure that I will always do this. Thank you!
Thanks for the design of the recipe, as always, at the highest level!

There is a lot of garlic left, now it is dry.
And I store garlic at home, in a box, in the hallway. By the summer heat, I transfer it to the refrigerator and also stored until the next harvest. Only it must be brought home in dry weather, before the rains.

And I throw away the old one with a sigh of regret

Lyuda, don't throw away the garlic. This is your work. It's a shame ....
Dry the leftovers, it goes into baking bread, as a seasoning and I use it to spray eggplant from the Colorado potato beetle, against aphids.

Marinochka, hello! Thank you very much for your attention to the recipe and advice! I will be glad if you make these salads with baked garlic.
And about what I throw away ... Oh, sorry for that! But I grow it so much that we don't have time to eat everything, although I always give half of the harvest. I haven't tried drying yet. It seems to me that the whole dryer will smell like it. Marin, how do you dry the garlic? I feel that with your light hand I will begin to do this.
and about the Colorado beetles, I'm also interested. Share in the Tea Gazebo for everyone to read. Maybe I'm not the only one who does not know about fighting garlic beetles.

Immediately dreamed of a flatbread on lamb-broth-onion sourdough with such garlic.

ah

Or pancakes on lamb broth with onions in a dough and to them a filling of baked garlic, eggs, soft, not very salty cheese

a-a-a-a

Or lamb-beef meat bread stuffed with quail eggs and baked garlic ...

a-a-a-a-a-a-a-a
fsee! I can not! let's bake the garlic! to start a black bread straight from the tin! gorge myself I'm going to die young!
You will all be to blame!

[lappl1]

lappl1, Lyudochka thanks for the interesting recipe! I would never have thought that baked garlic is delicious. Need to try!

You will all be to blame

Irisha, I agree to everything! I'll just take Nastya with me ... She's a philologist, so she knows how to write so that we are ready to die young, if only to eat garlic with a little black bread.
Well, don't overeat too much there ... Share with someone.

thanks for the interesting recipe! I would never have thought that baked garlic is delicious. Need to try!

Tonya, I, of course, knew this, since I used whole cloves and a lot of it in pilaf and all kinds of meat dishes. But I didn't cook it separately. Only from this winter began. And I regret not having done this before.
So, Tonya, try it. You'll like it .

[Ludmila]

Ludmila, I baked the garlic. I like it.
And the middle parts I had the same taste as all the other parts.
But the salad with potatoes, beets and mushrooms, well, with garlic, my eaters did not check out everything
Well, okay, I myself will do and offer only to those who are with me

Marinochka, they probably respect meat? And you slowly accustom them to vegetables.
Thank you, Marinochka, for having already prepared and tasted everything. I am very glad that you liked it!

She's a philologist, so she knows how to write so that we are ready to die young,

so that's where the dog rummaged !!!! understandably!

Well, don't overeat too much there ... Share with someone

ishsho faq! WE HAVE YOURSELF! or bite

[Ludmila]

Ludmila, it's not about the meat, but about the garlic In the post salad - what you need. The tastes were just different.

ishsho faq! WE HAVE YOURSELF!

Irisha, you’re not a greedy person ... I know ... So, share ..

it's not about meat, it's about garlic

Well then, I understand ... So this is not their "fruit".

Lyudochka, I baked the garlic, it's delicious! Thanks for the recipe!
I baked the rolls in the oven and put potatoes, onions and garlic in the same place. Baked potatoes with onions and garlic - very tasty !!!

Here is one potato for some reason I decided to explode in the oven. Scattered all over the oven. I went to wash it.

[Marinochka]

Marinochka, I am very glad that you liked it! And you came up with a cool combination. It seems to me that wherever you put such garlic, everything will be delicious. Well, except for sweets, of course!

[lappl1]

lappl1, LudmilaThanks for another way to bake garlic
Once in one cafe they served us meat with baked garlic, I started baking at home like this: cut the head of garlic almost in half and put it with slices up on the foil, smear it on top with oil, pour in spices, bake it in the oven. Then, quite conveniently, you lean up with a fork and part of the clove is easily pulled out.
But there are some inconveniences with that option: it happens that when cutting, the teeth disintegrate, or then it is difficult to put the cut up, the oil flows down ...
And in your version it is very convenient, thanks
And what does baking in flakes give? I saw here in girls a variant with peeled teeth ...

[katko]

katko, Katerina, to your health! I would be glad if you like this garlic.

And what does baking in flakes give? I saw here in girls a variant with peeled teeth ...

Katya, I think that the scales do not allow moisture to evaporate. And there who knows. I have not tried without scales. Need to try.