•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Beet Salad Recipe
Simple, juicy and lovely on the taste of the salad. The main role is played by spicy beetroot, which is perfectly combined with fresh vegetables. This salad will definitely not harm the figure and diversify the lean table..
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. For the salad, it is better to take fresh and juicy vegetables. Wash and clean the vegetables. Grate the beets on a medium grater, cut the onion arbitrarily, not very small. Pour 1 tbsp.of olive oil (or vegetable oil) into the pan, add the beets and onions, simmer over medium heat, covered, and stirring occasionally, for 5 minutes. Add 2 tablespoons of vinegar, sugar and salt, reduce the heat and simmer for another 5 minutes, turn off the heat. If the beets dry and begins to burn, you can add 1tbsp. L. water.
    For the salad, it is better to take fresh and juicy vegetables.
Wash and clean the vegetables.
Grate the beets on a medium grater, cut the onion arbitrarily, not very small.
Pour 1 tbsp.of olive oil (or vegetable oil) into the pan, add the beets and onions, simmer over medium heat, covered, and stirring occasionally, for 5 minutes.
Add 2 tablespoons of vinegar, sugar and salt, reduce the heat and simmer for another 5 minutes, turn off the heat.
If the beets dry and begins to burn, you can add 1tbsp. L. water.
  2. Grate the carrots and cucumber on the same grater. The number of all vegetables should be approximately equal proportions.
    Grate the carrots and cucumber on the same grater.
The number of all vegetables should be approximately equal proportions.
  3. Add the beets. Prepare the dressing by mixing 1 tablespoon of olive oil with 1 tablespoon of vinegar. I add some fresh herbs to the dressing, crushed with a blender (if desired). Season the salad, add a pinch of the spice mixture, and mix. Adjust the salt to taste. For a non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give additional tenderness to the salad. Before serving, let the salad stand in the cold for about an hour.
    Add the beets.
Prepare the dressing by mixing 1 tablespoon of olive oil with 1 tablespoon of vinegar.
I add some fresh herbs to the dressing, crushed with a blender (if desired).
Season the salad, add a pinch of the spice mixture, and mix. Adjust the salt to taste.
For a non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give additional tenderness to the salad. Before serving, let the salad stand in the cold for about an hour.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of