I present to your attention a very tasty and easy-to-prepare salad of beets and wild garlic.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In our culinary culture, beets are traditionally used in boiled winter salads. But in vain! After all, it is difficult to come up with a more useful product combined with bright leaves of fresh crispy greens. I propose to prepare an original salad with excellent taste from beets and wild garlic. In addition, this appetizer is also very healthy.
After all, beets are one of those vegetables that are good not only boiled, but also raw. In addition, this root vegetable is low-calorie, only 50 kcal per 100 g of product. And how much benefit does beetroot bring to the human body? It contains magnesium, zinc, iron, iodine, potassium, boron and many vitamins. All this is a full-fledged energetic, increases muscle and sexual tone. Special attention should be paid to the lipotropic substance, which cleanses the liver and helps to normalize the metabolism of fats. But, despite the wide range of positive properties of beets, it is not recommended to use it for hypertensive patients, because it lowers blood pressure.
Ramson is used in cooking in many countries. Eat and stem, and leaves, and the bulb of the plant. But most often they prefer leaves that resemble the taste of garlic greens. Boiled herb is used for soups, and fresh as a spice in salads. Special attention should be paid to wild garlic with a large amount of vitamin C. It is also approved by nutritionists, because it is low in calories and contains only 35 kcal in its raw form.
- Caloric content per 100 g - 49 kcal.
- Servings - 2
- Cooking time - 10 minutes for salad preparation, plus additional time for boiling beets
Ingredients:
- Beets - 1 pc.
- Fresh wild garlic leaves - a small bunch
- Roasted peanuts - 25 g
- Refined vegetable oil - for refueling
- Salt to taste
Cooking salad with beets and wild garlic
1. Wash wild garlic leaves under running water, dry with a paper towel and cut with a knife or tear into pieces by hand.
2. Boil the beets for 2 hours, cool well, peel and grate on a coarse grater. Since beets take a long time to prepare, I recommend boiling them in large quantities beforehand. Then store it unpeeled in the refrigerator for about 3 days, and prepare fresh salads daily. If the beets sit in the refrigerator for longer, they will begin to dry out and lose their juiciness.
3. Combine the chopped food together in a salad bowl.
4. Season the salad with salt, season with vegetable oil and mix well. Place it on a platter and sprinkle with roasted peanuts on top.
See also the video recipe: Vegetable salad with apples, wild garlic, nuts and sour cream.
