Vegetarian salad is exceptionally one of the healthiest salads, and its bright appearance will cheer you up. It will be a great decoration for any festive table and can be served on weekdays.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is very difficult to underestimate the benefits of root vegetables such as beets and carrots. Vegetables are rich in many minerals and vitamins. And using these products in combination with walnuts, you can get a more varied vitamin dish. All these products contain a huge amount of vitamins that contribute to the elimination of toxins from the body, accelerate metabolism, lower cholesterol levels, improve intestinal motility, and normalize the digestion process. In general, this food has both a cleansing and a healing effect.
This salad is also perfect for those who keep fit and keep fit. Also, this dish must be included in the weekly menu. Since such products are suitable for many diets, and in general, you can arrange full-fledged fasting days on it once a week. You can cook a snack all year round, since these vegetables are always on the shelves of all stores.
- Caloric content per 100 g - 60, 9 kcal.
- Servings - 3
- Cooking time - 10 minutes for salad preparation, additional time will be needed for boiling beets and pickling
Ingredients:
- Beets - 1 pc.
- Walnuts - 50 g
- Garlic - 3 cloves
- Korean carrots - 200 g
- Refined vegetable oil - for refueling
- Salt - a pinch
Cooking Vegetarian Salad - Beets, Carrots, Nuts
1. Prepare the beets for the salad. This is done in two ways: boiling and baking. To cook, put it in a saucepan, cover with water, salt and cook for about 2 hours until soft. The specific cooking time depends on the size of the root crop. Check readiness with a puncture of a knife. If it goes to the middle, then the vegetable is ready.
Beets are baked as follows. Wash the vegetable well and remove any dirt. Dry and wrap well with foil so there are no empty gaps. Bake it in the oven for about 2 hours. Check readiness also - with a puncture of a knife. This cooking method is the most useful because all vitamins are not digested into water, but remain in the fruit.
Having prepared the beets, cool them well, peel them and grate them on a coarse grater.
2. Add Korean carrots to the beets. You can buy it in the store, or you can cook it yourself. This is done easily. Peel the roots, grate and marinate in spices: table vinegar, vegetable oil, coriander, soy sauce and salt. The range of pickling spices may vary depending on the recipe.
3. Peel the walnuts and lightly fry in a pan. Although if you are preparing a diet salad, then their calorie content increases when frying. Therefore, it is up to you to apply this process or not.
4. Send walnuts to salad. If you wish, you can break them in small pieces or leave them in whole kernels.
5. Remove the husk from the garlic and pass through a press.
6. Season salad with vegetable oil and mix well. Bring it to the desired taste with salt, if necessary. But it may not be needed, because and it is already present in beets and carrots.
See also a video recipe on how to make a salad of carrots and beets, garlic and walnuts.
