Salads are an isolated dish in every cuisine of the world. It is one of the oldest dishes. In many respects, it became ancient due to its primitiveness. In fact, the algorithms of preparing salads are similar – it is cutting different fruits and vegetables, adding dressing.
But, even in the preparation of salads you need to know certain nuances
.
For example, you can not combine hot and cold products in a salad. Otherwise, you will get a mush of melted cold products and thickened hot ones.
Do not cut the ingredients differently. Always keep the same proportions. So all the products in the salad will properly unfold.
Let’s prepare together a beet salad for the holiday.
Ingredients for beet salad:
- White cabbage – 300 g;
- Beet – 1 pc;
- Pickled cucumbers – 2 pcs;
- Canned beans – 200 g;
- Olive oil – 3 tbsp;
- Lemon juice – 2 tbsp;
- French mustard in grains – 1 tsp;
- Garlic – 2 cloves;
- Flax seeds – 1 tsp;
- Sesame seeds – 1 tbsp.
Preparation of beet salad:
Shinkuem finely cabbage, which was previously cleaned from the top leaves and rid of the pith. Salt the cabbage and knead it with your hands.
Boil the beets until tender, peel and grate them on a coarse grater. Add the beet pulp to the cabbage.
Grate pickled cucumbers in the same way as beets, add together with beans to the salad. For the dressing, mix lemon juice and olive oil.
Grate garlic cloves finely, add to the oil and juice. Add mustard and flax seeds to the dressing. Pour the dressing into the salad.
Roast sesame seeds in a frying pan for 40 seconds and pour them into the salad. Thoroughly mix all the components.
It turns out not only tasty, but also healthy beet salad.
This is a good substitute for the usual salads with mayonnaise dressing.
