We will diversify the daily menu and prepare an amazingly healthy, tasty and inexpensive salad of carrots, pumpkin and beets. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of carrot, pumpkin and beetroot salad
- Video recipe
A simple and delicious salad of carrots, pumpkin and beets is a real exotic that will not leave anyone indifferent. The salad is delicious in that it can be eaten both warm and cold. It can be a stand-alone dish or an excellent side dish. The dish goes well with meat, poultry, fish, mushrooms. The salad contains a variety of flavors and textures of products. He looks smart, hearty, tasty and always win-win. If you still don't like pumpkin or beets, then be sure to make this salad. You will surely like it.
And if you add prunes and nuts to the salad, then the dish will be worthy of a festive table and will be a great idea for any celebration. And it will make the everyday menu varied, healthy and nutritious. Vegetables for the dish are usually boiled in a peel. But in today's recipe I suggest baking them in foil in the oven. So in the dish, more benefits and vitamins will be preserved, which, unfortunately, are digested during cooking. In addition, vegetables baked in the oven become richer and more tender.
- Caloric content per 100 g - 51 kcal.
- Servings - 3
- Cooking time - 10 minutes for chopping vegetables, plus time for baking in the oven and cooling
Ingredients:
- Pumpkin - 300 g
- Vegetable oil - for dressing
- Sauerkraut - 100 g
- Carrots - 1 pc.
- Salt - a pinch
- Beets - 1 pc.
Step-by-step preparation of carrot, pumpkin and beetroot salad, recipe with photo:
1. Wash the pumpkin, dry with a paper towel and wrap in baking foil. The peel can not be cut off and the seeds can not be removed. When the vegetable is ready, it will be much easier to do this.
2. Wash the carrots, wipe with a paper towel and wrap with cling foil. You do not need to clean it.
3. Wash the beets and also wrap with cling foil so that there are no empty spots.
4. Fold the vegetables on a baking sheet and send them to a heated oven to bake to 180 degrees. Pumpkin will cook the fastest, it will be ready in 20-30 minutes. Carrots will be baked in 50-60 minutes, and beets - 1, 5-2 hours. Check the readiness of vegetables with a puncture of a wooden toothpick. If she gently enters, then the food is ready. Remove from oven, unfold and leave to cool.
5. Then peel the vegetables and cut the beets into cubes.
6. Cut the carrots and pumpkin into equal cubes.
7. Combine food in a deep bowl, add sauerkraut, season with vegetable oil and stir. Serve the carrot, pumpkin and beetroot salad to the table. It can be perfectly stored in the refrigerator for 3 days, so you can cook it for future use.
See also a video recipe on how to make a diet vegetable salad with beets and pumpkin.
