Healthy, bright, hearty … Simple and perfect … Good for a light lunch or as a side dish. This is a salad with beets, cabbage and nuts.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beetroot salads are prepared with beets, which are prepared in different ways. Usually it is boiled, less often baked or used raw and pickled. Any root vegetable is suitable for this dish. However, I want to point out that the best way is to use it raw or baked. So it retains more nutrients. But for raw use, it is advisable to use a young vegetable. As for the boiled product, some of the useful vitamins go away from it, because they, unfortunately, are simply digested. And the pickled vegetable contains vinegar, a preservative that is not very useful.
Focusing on the benefits of beets, it is worth noting that it contains many trace elements that can be listed endlessly. First of all, the presence of folic acid is very important, it cleanses the body, relieving blood vessels from blockages. Another root vegetable normalizes brain activity and is effective during a diet.
Other ingredients are no less useful in the salad. For example, cabbage. In addition to the fact that it gives the food a pleasant crunch, it is also low in calories, while saturating the body well. Well, as for nuts, you don't have to talk at all. They are very useful for brain activity. It's not for nothing that the nuclei are so similar to the human brain.
- Caloric content per 100 g - 61 kcal.
- Servings - 2
- Cooking time - 10 minutes for slicing, plus time for cooking the beets
Ingredients:
- Beets - 1 pc. medium size
- Cabbage - 200 g
- Walnuts - 100 g
- Garlic - 1-2 cloves
- Vegetable oil - for dressing
- Salt - two pinches or to taste
Cooking salad with beets, cabbage and nuts
1. Wash the cabbage, remove the upper inflorescences. they are usually dirty. Cut off the desired amount and chop finely. Sprinkle it with a little salt and press down with your hands. This is necessary for her to let the juice go, which will make the salad much juicier. This process is especially important for mature vegetables.
2. Boil or bake beets. To do this, select fruits of the same size. They should not be too large so that the root crops are ready at the same time. If the vegetable is young, you can use it raw. After the finished fruit, cool, peel and cut into strips or grate.
Let me remind you! Before boiling or baking, wash the beets well and brush them. Cook it in the skin and do not cut the roots. This will preserve vitamins better and the fruit will be tastier. For cooking, put it in boiling water, and send it to the oven wrapped in food foil. Do not overdo the fruit by subjecting it to heat treatment, otherwise it will lose its taste.
3. Peel the garlic, rinse and chop finely or pass through a press.
4. Crush the walnuts with a nutcracker. Lightly prick the kernels in a clean, dry skillet. Optionally, you can cut them into small pieces or leave them whole.
5. Combine all products, season with salt and vegetable oil. Stir food and chill in refrigerator for 15 minutes.
6. Serve the food to the table in a large salad bowl or portioned bowls.
Tip: so that the beets do not stain the salad in their bright burgundy color, mix with oil before combining it with other ingredients.
See also a video recipe on how to make a salad of beets, carrots and cabbage, with walnuts and garlic.
