I want to share a delicious recipe for instant salad without meat, from simple and affordable vegetables - beets and cabbage. This light and healthy salad nourishes the body with many vitamins and microelements.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cabbage and beetroot vegetable salad is very easy to make. The main thing is to pre-boil the beets, and then you will spend no more than 10 minutes on the preparation of this dish. Fresh and boiled vegetables are harmoniously combined. Boiled beets are soft, sweet, vibrant, while fresh cabbage is crisp, refreshing, dense. Plus, the salad is very healthy. For example, beets will help to cleanse the intestines from toxins and bacteria in the shortest possible time. It is useful for pregnant women with hypertension, obesity, atherosclerosis, prevents the development of anemia and has an anti-inflammatory effect.
Well, cabbage, in turn, contains many vitamins and minerals like vitamin C, B, sulfur, potassium, phosphorus and calcium. In winter and spring, when the body is depleted and lacks vitamins, such a salad will just come in handy. It will invigorate, energize and provide the supply of beneficial properties to almost all organs. Since the salad, which contains a natural cleaner (beets) and a source of ascorbic acid (cabbage), it will perfectly help in the fight against all kinds of ailments that are associated with slagging and low immunity.
- Caloric content per 100 g - 61 kcal.
- Servings - 2
- Cooking time - 10 minutes for slicing food, plus time for boiling or roasting beets
Ingredients:
- Beets - 1 pc.
- White cabbage - 200 g
- Olive oil - for dressing
- Salt - pinch or to taste
Cooking beetroot salad with cabbage
1. Wash white cabbage, cut off the required amount and chop finely.
2. Wash the beets beforehand, put them in a cooking pot, fill them with drinking water and cook after boiling for about 2 hours. Then cool well, peel and cut into thin strips. You can also bake beets in the oven by wrapping them with food foil.
3. Place chopped cabbage and chopped beets in a bowl.
4. Season the salad with salt and top with vegetable oil, olive oil, or a mixture of oils.
5. Stir the food.
6. Put the salad in a serving plate and serve. Sprinkle with sesame seeds before serving, if desired. This dish is perfect for a late dinner or will be a great addition to any side dish.
See also the video recipe on how to make cabbage and beetroot salad.
