A simple and delicious recipe for fresh beetroot and radish salad.
This salad is perfect for those who are on a diet, as there are a minimum of calories and ingredients, and maximum benefits for the body and pleasure. Any vegetable oil is suitable for dressing, but I decided to slightly change the taste of the beets by adding olive oil. Read about the beneficial properties of beets and know that only this vegetable does not lose its beneficial properties after cooking!
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Beets (medium) - 1 pc.
- Radish (medium) - 5 pcs.
- Bulb onions (small) - 1 pc.
- Eggs - 2 pcs.
- Olive oil
- Chalked ginger
- Salt
Cooking beetroot and radish salad:
1. Boil the beets, cool, peel and coarsely grate into a deep dish.
2. Peel the onion and cut into half rings.
3. Wash the radish, cut off the "ass" with a tail and cut into thin slices.
4. Hard boil the eggs, peel and cut into cubes.
5. Stir all the ingredients, add a little salt, add a pinch of crushed ginger and season the beet salad with olive oil (corn or sunflower).
Bon Appetit!
