Beetroot salad with pumpkin and sunflower seeds will be loved by many. Especially it will appeal to those who have decided to lose weight, tk. it is dietary, at the same time tasty and very interesting. Step-by-step recipe with a photo. Video recipe.
Beets are an inexpensive, healthy and readily available vegetable that keeps well throughout the winter. It is used to prepare a wide variety of dishes, since it is not only tasty, but also healthy. Today I am sharing a recipe for a wonderful salad that will attract many attention. The soft and tender beets are perfectly complemented by roasted sunflower and pumpkin seeds. Vegetable oil is used for the dressing, but you can make an interesting dressing with a twist. For example, make a sauce from natural homemade yogurt with beneficial bacteria, garlic and mustard. Then the body will receive the maximum benefit from the salad. You can also make a lighter dressing traditional for French cuisine - vinaigrette sauce, if you wish, adding horseradish to it for piquancy.
You can enrich the taste of beetroot salad by adding any nuts (walnuts, hazelnuts, cashews), peanuts, sprouts, pistachios, fried oatmeal, sesame seeds, flax, etc. In addition, you can add garlic to the salad. But here it should be borne in mind that it should be consumed only in the evening, because garlic gives a specific flavor. It would also be appropriate to add both processed and hard cheese to the salad.
See also how to make peanut beetroot salad.
- Caloric content per 100 g - 135 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus time for boiling beets
Ingredients:
- Beets - 1 pc.
- Salt - a pinch
- Peeled pumpkin seeds - 1, 5 tablespoons
- Vegetable oil - for dressing
- Peeled sunflower seeds - 1, 5 tbsp.
Step by step preparation of beetroot salad with pumpkin and sunflower seeds, recipe with photo:
1. Place a clean and dry frying pan on the stove and heat it up. Put peeled sunflower and pumpkin seeds in it.
2. Fry the seeds over medium heat, stirring occasionally until golden brown and crispy.
3. Pre-boil the beets in water on the stove, in foil in the oven or in a bag in the microwave. How to do it correctly, you will find step by step recipes with photos on the pages of the site. To do this, use the search string. Then cool the root crop completely, peel and grate on a coarse grater. Since the process of boiling and cooling beets is long, I recommend doing this in advance, for example, in the evening.
4. In a deep bowl, combine the beets with seeds.
5. Season beet salad with pumpkin seeds and sunflower seeds with a pinch of salt and vegetable oil and stir. Serve the salad with any side dish, and in the evening as an independent dinner.
See also the video recipe on how to make beetroot salad with pumpkin seeds.
