Beet salads got a second wind during the Soviet Union. The root vegetable was quite easy to grow and inexpensive. Therefore, canteens and cafes often used the vegetable to prepare vitamin
salads. Of course, the trend for beet salads was supported by Soviet housewives. In the handmade cookbooks of grandmothers, you can still find a large number of various recipes for dishes with beets.
Probably, the trend of beet salads appeared in 1918, when creating a salad for workers and peasants – Herring under a fur coat.
We will give you a useful recipe for a tasty and juicy beet
salad.
Ingredients for beet salad:
- beets – pcs;
- salt – a pinch;
- Peking cabbage – 150 g;
- honey – ½ tsp;
- green onions – a bunch;
- French mustard – tsp;
- parsley – a bundle;
- lemon juice – 2 tbsp;
- unrefined vegetable oil – 3 tbsp.
Preparation of beet salad:
Pre-boiled and peeled beets are chopped on large grater teeth. Peking cabbage get rid of the cauliflower, chop quite finely. Similarly chop dill and parsley.
Vegetables combine in one bowl, separately create a dressing. Mix in a bowl vegetable oil, lemon juice, mustard and honey. Fill the sauce with chopped vegetables, salt the salad and mix well.
This dish is perfect for an afternoon snack or a night snack. You will not get extra calories, but you will noticeably improve the digestive system.
