Beet Salad Recipe
A simple, juicy and pleasant-tasting salad. The main role is played by spicy beetroot, which goes well with fresh vegetables. This salad will definitely not harm the figure and diversify the lean table..
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. For a salad, it is better to take fresh and juicy vegetables. Wash and peel the vegetables. Grate the beetroot on a medium grater, chop the onion arbitrarily, not very finely. Pour 1 tablespoon of olive oil (or vegetable oil) into a frying pan, add beets and onions, simmer over medium heat under the lid, 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 beet dries up and starts to burn, you can add 1 tbsp of water.
  2. Grate the carrot and cucumber on the same grater. The amount of all vegetables should be approximately in equal proportions.
  3. Add the beetroot. Prepare the dressing by mixing 1 tablespoon of olive oil with 1 tablespoon of vinegar. I add some fresh herbs to the dressing, chopped with a blender (optional). Season the salad, add a pinch of the spice mixture and mix. Add salt to taste. During the non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give the salad additional tenderness. Before serving, let the salad stand in the cold for about an hour.
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