Beet salads are considered very poor salads, which are not worthy to be on the holiday table. The exception is often only Herring under a fur coat. However, beet salads are very versatile and self-sufficient. This dish can be combined with almost any vegetable, meat or fish. At the same time it turns out not only tasty, but also useful.
Beets have many useful properties that are important for the body. Therefore, the refusal of beet dishes often leads to anemia.
It is worth not removing beet salads from your diet. They can be prepared quickly, from a minimum of products.
Let’s talk about one of the beet salads.
Ingredients for beet salad:
- beets – 2 pcs;
- sauerkraut – 150 g;
- canned beans – 180 g;
- tuna in its own juice – 180 g;
- pickled cucumbers – 2 pcs;
- onions – 1 pc;
- dill – a bunch;
- parsley – a bunch;
- salt – a pinch.
Preparation of beet salad:
Boil until ready beets. At this time, cut onions into feathers, lay out in a frying pan with vegetable oil and bring to transparency.
Put in the frying pan to the onions sauerkraut, continue to fry vegetables. Cut pickled cucumbers into small bars, chop dill and parsley
. Clean boiled beets and grate them on large grater teeth. Mix beets, fried onions and cabbage, beans, canned tuna, pickled cucumbers and herbs in a salad bowl.
Salt the salad and mix thoroughly
.
You can dress the salad with flavorful olive or sunflower oil. Do not overdo it with salt, as the salad has pickled cucumbers and sauerkraut.
