Beetroot is an inexpensive and healthy vegetable that is used to prepare all kinds of dishes. I share a step-by-step recipe with a photo of a salad with beets, nuts and seeds. Video recipe.
Nutritionists all over the world insist that it is necessary to regularly include beets in the menu. It cleanses the intestines, lowers blood pressure and improves fat metabolism. In addition, after a portion of beet salad, you do not want to eat sweets, and for a long time you feel full. It's good that there is a wide variety of beetroot salads, which pleases me. Therefore, salads with beets will never get bored, and you can experiment with this root vegetable all the time. I offer a variant of a salad with beets, nuts and seeds. If you have decided to lose weight, try this dietary meal.
The classic salad dressing is vegetable oil. But you can make a sophisticated dressing of homemade yogurt with good bacteria, along with garlic and mustard or horseradish. Then the body will receive more benefits from the food. In addition, beets are ideally combined with many other foods, such as prunes, tomatoes, cheese and even fruits (with orange, mango, pomegranate, pear). The good news is that beets not only have beneficial properties, but are also available at any time of the year. Therefore, you can cook such dishes all year round.
See also how to make a lean beet salad with pickled mushrooms.
- Caloric content per 100 g - 98 kcal.
- Servings - 1
- Cooking time - 15 minutes for salad preparation, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc. medium size
- Salt - a pinch
- Sunflower seeds - 30 g
- Walnuts - 50 g
- Odorless vegetable oil - for refueling
Step by step cooking salad with beets, nuts and seeds, recipe with photo:
1. Pre-boil the beets or bake them in foil in the oven. If you do not know how to do this, find step-by-step recipes on the pages of the site using the search bar and use the suggested tips.
Cool the finished beets, peel and grate on a coarse grater or cut into thin strips.
2. Remove the walnuts from the peel using a special device.
3. Pierce the kernels and peeled sunflower seeds in a clean and dry frying pan, stirring occasionally, until golden brown. Make sure that they do not burn, because kernels are fried very quickly. To avoid this step, buy peeled and roasted seeds and nuts.
If desired, use the seeds at your discretion: pumpkin seeds, sesame seeds, you can replace them with pistachios, almonds, hazelnuts, etc.
4. Send the roasted seeds to the beetroot bowl.
5. Season salad with beets, nuts and seeds with vegetable oil, salt and stir. Chill in the refrigerator for 15 minutes before serving and serve.
See also the video recipe on how to make beetroot salad with pumpkin seeds in 5 minutes.
