Vitamin-rich beetroot and seed salad is very easy and quick to prepare. It is useful for both adults and children. The products are budgetary and available for purchase at any time of the year. And the taste of the food will appeal to every sophisticated eater.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It's good when there is beets in the refrigerator at home, because it can be used to prepare a variety of delicious dishes. Thanks to its affordable price, and all year round, we have the opportunity to enjoy delicious and light salads. Beetroot salad with seeds, a recipe with a photo that offers a very healthy and beautiful dish, since the vegetable has an amazingly bright and noble color.
For an extra, brighter flavor, beets can be supplemented with a variety of foods that add flavor to the meal. For example, the delicate aroma of lettuce leaves is perfectly combined with this vegetable, and the seeds will add additional satiety and nutritional value. If you are a fan of unusual and original recipes, then be sure to make this light and aromatic salad. Salad of beets, greens, sunflower seeds and sesame is simply designed to saturate the body with useful properties and remind you of the colorful summer. This dish is specially designed for sophisticated gourmets and beetroot aficionados. The spicy composition of the dish will certainly please all eaters.
- Caloric content per 100 g - 101 kcal.
- Servings - 2
- Cooking time - 10 minutes (plus time for boiling and cooling beets)
Ingredients:
- Beets - 1 pc.
- Lettuce leaves - 2-4 leaves
- Peeled and fried sunflower seeds - 1 ghmen
- Sesame seeds - 1 tsp
- Vegetable oil - for dressing
- Salt - pinch or to taste
How to make beetroot salad with seeds
1. Wash the lettuce leaves and pat dry with a paper towel. Do this process just before eating the salad. Otherwise, the greenery will wither, lose its volume and beauty.
2. Boil the beets in advance until soft within 2 hours. You can also bake it in the oven wrapped in foil. The baking time is the same as the cooking time. After the vegetable, cool well. Since the time for cooking and cooling the fruit lasts at least 4-5 hours, I advise you to harvest the root crop in advance, and then only use it for its intended purpose. Next, peel the beets and cut into slices with a special knife for peeling vegetables. Add it to a bowl of beets.
3. Pour peeled sunflower seeds into a salad bowl. If they are not fried, then pre-pierce them in a pan. Stir occasionally to prevent them from burning. Season the salad to taste with salt and oil.
4. Stir the food.
5. Place salad on a serving platter, sprinkle with sesame seeds and serve. I recommend using this salad as a light dinner or for lunch with any side dish and a piece of meat.
See also the video recipe on how to make beetroot salad with feta cheese and seeds.
