Vegetable salads are good for the body. Various nutritionists and nutritionists constantly tell people about it. However, eating only healthy salads all the time gets tiresome. That is why people start to abandon vegetable salads in favor of more harmful analogues with mayonnaise. The
mistake many people make is that they prepare the same salads on a regular basis
.
The eternal Caesar and Greek salad gets tiresome. For this reason, people get off on harmful food.
It is worth diversifying your arsenal of useful recipes with a new beet salad.
Ingredients for beet salad:
- Young cabbage – 150 g;
- Korean carrots – 100 g;
- Canned peas – 3 tbsp;
- Boiled beets – 1 pc;
- Dill – a bundle;
- Salt – a pinch;
- Vegetable oil;
- Onion – ½ pcs;
- Boiling water;
- Vinegar 9% – 1 tsp.
Preparation of beet salad:
Shinkuem finely cabbage and lightly squeeze with hands. Peel boiled beets and cut into thin bars. Put cabbage, Korean carrots, canned peas and beet bars in a salad bowl.
Dice onions
into
small cubes
.
In a bowl pour vinegar over it, fill it completely with water and leave it to marinate for 5-10 minutes.
Shinch finely dill, pour it into the salad. Add pickled onions to the salad, salt. Fill
the salad with vegetable oil, mix. Leave the salad to marinate for 15 minutes.
You get a budget and simple salad with beets.
This is a great healthy dish that will diversify your snack.
