Beetroot, Cabbage and Beef Salad Recipe
In anticipation of summer and fresh chopped vegetables, I want to offer you to replenish your menu with this delicious and simple salad. (The recipe has been firmly on the list of periodically popular beetroot salads in the family for many years.)
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Chop the cabbage (if possible – with a narrow straw). Put it in a bowl, add a little salt and rub it with your hands.
  2. Cut the boiled beef into strips. Add the meat to the cabbage.
  3. Grate the boiled beets on a coarse grater. It is better to use straws grated on a Korean grater. (If you suddenly come across a bad and unsweetened beetroot, first rub it in a separate bowl, add a little sugar to taste and let it brew a little. Beetroot significantly improves their taste qualities.) Add beetroot to the rest of the ingredients.
  4. Season the salad with mayonnaise. Pre-squeeze a clove of garlic into it through a garlic press. Add salt to taste. Add the green peas and stir. Put some of the green peas on the salad.
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