Home Vegetable salads
Fresh beet salad is a unique carrier of both taste, aesthetic and healthy benefits. This salad is truly aimed at everyone: both for the most notorious adherents of vegetarianism and for lovers of hearty meat food. Beet dishes are as flavorful and nutritious as their bold colors. Simple beets combined with arugula will help you find the necessary flavor balance in a hurry. It's easy to complement a regular beet salad with similarly accessible ingredients, such as carrots, quinoa, spinach and avocado. It's as colorful as it is nutritious. Beetroot salad is good for barbecue with fish or grilled meat.
Quite often, vegetable recipes provide for food processing that would give the vegetables a spiral or straw shape. To do this, they use different equipment: from a regular grater and vegetable cutter to a spiralizer (a device that turns vegetables into noodles). But in recipes with beets, there is no need to have all this equipment. You can make any beet salad with a sharp chef's knife.
As with all plant foods, the greatest health benefits are obtained from them when they are in their raw form. And here you can appreciate another good moment for a fresh beet salad. Beets, like carrots, can be eaten raw because they are very tasty and crunchy.
In most recipes, beets develop their flavor best when combined with an acidic medium, such as vinegar or lemon juice.
How to make fresh beet salad - 15 varieties
- Fresh carrot and beet salad
- Raw beet salad with feta cheese and pear
- Cleansing fresh beet salad
- Fresh beet salad with dill
- Beauty salad from fresh beets
- Fresh beet salad with carrots, quinoa and spinach
- Beet salad with fried onions
- Raw beet salad on lettuce leaves
- Citrus fresh beet salad
- Korean beet salad
- Spring salad of fresh beets
- Fresh beet salad with eggplant
- Multi-colored fresh beet salad
- Fresh beet salad with ginger sauce
- Fresh beet salad with blood orange
Fresh carrot and beet salad
This light, aromatic salad is so bright and crunchy because it's rich in carotenoids, which is why it packs an antioxidant punch.
Ingredients:
- Carrots (peeled) - 350 g
- Fresh beets (peeled) - 350 g
- Shallots (peeled and finely chopped) – 2 pcs.
- Cumin seeds - 2 tsp.
- Olive oil - 2 tablespoons
- Sherry or red wine - 1 tablespoon
- Parsley (chopped) - 1 small bunch
Preparation:
Peel and trim the carrots and beets, then coarsely grate them.
When working with beets, it is better to arm yourself with rubber gloves to prevent your palms from turning pink.
Alternatively, you can use a food processor fitted with a wire rack. Place the grated vegetables in a bowl and add the shallots.
Heat the cumin seeds in a small saucepan until hot and fragrant. Remove from heat and scatter over vegetables.
Add olive oil, vinegar and parsley. Then mix. Leave to marinate for 15 minutes before serving.
Raw beet salad with feta cheese and pear
This colorful beet salad makes a great appetizer or starter for a light dinner.
Ingredients:
- Beets – 4 pcs.
- Ripe pears – 3 pcs.
- Vegetable oil)
- Salt
- Black pepper
- Feta cheese – 200 g
- Fresh mint - 1 small bunch
- Sunflower seeds (optional)
Preparation:
Peel and grate the beets. Peel and seed the pear and cut into slices.
Mix pear and beets and season with oil, salt and pepper.
Scatter Feta cheese on top. Garnish with mint and sunflower seeds.
Festive beet salad with prunes and walnuts
This delicious dish is also called Fitness. It contains fruits and vegetables. The taste is special, not hackneyed. Lenten treats fly off the table very quickly.
In addition to taste, it has benefits for the body. The root vegetable, together with prunes, cleanses the intestines well, improves peristalsis, and activates the metabolic process.
Walnuts saturate with healthy fatty acids, apples and carrots are supplemented with minerals, vitamins, and antioxidants. It is a hearty weekday snack and an excellent option for a holiday menu. I offer three options for serving the dish, see photos.
What you will need:
- 1 large beet;
- 2 medium carrots;
- 1 apple (sweet and sour);
- 100 g walnuts;
- 100 g prunes;
- 3 l. tea lemon juice;
- 1 l. tea l. mustard;
- 2 l. table l. olive oil;
- salt and pepper.
Boil root vegetables (carrots and beets). After cooling, peel and grate with a coarse grater.
Grate the apple and immediately sprinkle the pulp with lemon juice to prevent it from darkening.
Wash the nuts, dry them and cut them into pieces with a knife. Soak the dried fruit for 30 minutes. Afterwards, rinse well; if there are seeds, remove and chop finely.
For dressing with stir: olive oil with mustard and lemon juice. Add ground black pepper and add salt.
Forming the salad: Lay out the prepared products in successive layers:
- layer of carrots,
- apple,
- root vegetables,
- prunes
Top with nuts. Coat the layers with the prepared sauce. As you like, you can do not every layer, but through one.
Cleansing fresh beet salad
A characteristic feature of this salad is that the taste of beets is not noticeable in the salad. Also, the concentration of beets and beet juice cleanses the blood, which makes it a therapeutic and preventive dish.
Ingredients:
- Beets – 1-2 pcs.
- Garlic – 4 cloves
- Mayonnaise (homemade) – 4 tbsp.
- Salt
- Walnuts – 70-100 g
Preparation:
Peel the beets and grate them on a fine grater.
Chop the garlic and add to the beets.
Roast walnuts (shelled) in a dry frying pan. Crush and add to salad.
Season with mayonnaise and spices.
If you don’t have homemade mayonnaise, you can replace it with olive oil. It is not recommended to use store-bought mayonnaise.
Delicious salad of boiled beets and carrots
To prepare, take:
- medium-sized boiled beets - 1 piece,
- medium boiled carrots - 1 piece,
- medium onion - 1 piece,
- 2 cloves of garlic,
- for dressing - 1 tbsp. l. mayonnaise,
- Salt and ground pepper - to taste,
- Greens (dill, parsley).
Preparation
- Cut the boiled vegetables into cubes.
- Cut the onion into half rings,
- Pass the garlic through a press or grate it on a fine grater,
- Finely chop the greens with a knife,
- Place all ingredients in a bowl, sprinkle with salt and pepper.
- Season with mayonnaise.
Place the finished salad in a salad bowl, decorate beautifully, and serve.
Fresh beet salad with dill
Dill makes this dish even fresher. And the mustard vinegar dressing provides the perfect level of flavor balance.
Ingredients:
- Dill (chopped) - 2-3 tablespoons
- Olive oil - 1 tablespoon
- Dijon mustard - 1 tablespoon
- Vinegar (apple) - 1 tablespoon
- Sugar - 1 teaspoon
- Salt, pepper - a pinch
- Beets – 4 pcs.
Preparation:
In a small bowl, whisk together dill, oil, vinegar, sugar and spices.
Grate the beets.
Add the mixture to the grated beets.
It is better to cool the salad before serving.
Beauty salad from fresh beets
It is not for nothing that vitamin salads are considered a fundamental diet for health, which, in turn, is considered the basis of beauty.
Ingredients:
- Large beets – 1 pc.
- Apples - 1-2 pcs.
- Garlic - 1-2 cloves
- Nuts (walnuts or almonds) – 1 handful
- Lemon juice
- Olive oil
Preparation:
Peel raw beets and grate on a coarse grater.
Peel apples from seeds and membranes. After grating, send to the beets.
Squeeze the garlic.
Season with lemon juice and oil.
Add chopped nuts. Mix everything.
Boiled beet salad with garlic and mayonnaise
Take:
- 1 medium-sized beetroot,
- 2 cloves of garlic,
- mayonnaise - 1 tbsp. l.
The preparation is quite simple. It is enough to chop the beets on a coarse grater and the garlic on a fine grater, combine everything and season with mayonnaise. Place in a salad bowl and decorate. Or you can just spread it on bread, you get a kind of sandwich.
There is another option. If you add finely chopped onion and garlic to boiled beets, sprinkle with lemon juice, add salt and sugar to taste, and season with vegetable oil instead of mayonnaise, you will get an equally tasty dish.
Fresh beet salad with carrots, quinoa and spinach
A healthy beet salad recipe with unique ingredients such as: carrots, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious.
Ingredients:
- Raw quinoa – 120 g
- Frozen Organic Edamame – 250g
- Grind almonds or pumpkin seeds – 150 g
- Fresh beets (peeled) – 1 pc.
- Carrots (peeled) - 1 pc.
- Spinach or arugula - 150 g
- Avocado – 1 pc.
- Apple cider vinegar - 3 tablespoons
- Lime juice - 2 tablespoons
- Olive oil - 2 tablespoons
- Fresh mint or cilantro - 1 tablespoon
- Honey or maple syrup - 2 tablespoons
- Dijon mustard - 1 teaspoon
- Salt
- Ground black pepper
Preparation:
To prepare the quinoa: First, rinse the quinoa in a fine colander under running water for a minute or two. Combine rinsed quinoa and 1 cup water in a medium pot. Bring the mixture to a boil, then cover the pot, reduce the heat to a simmer and simmer for 15 minutes. Remove quinoa from pan and let cool.
To prepare the edamame: Bring a saucepan of water to a boil, then add the frozen edamame and cook just until the beans are warmed through (about 5 minutes).
In a small skillet over medium heat, toast almonds, stirring frequently, until fragrant, about 5 minutes.
Slice the beets and carrots as thinly as possible using a sharp chef's knife. Or grate them. If you have a spiralizer, you can spiralize them using the C blade and then cut the ribbons into small pieces using a sharp knife.
Chop the avocado and spinach.
Mix all ingredients.
Add spices, syrup/honey, vinegar, juice, mustard and mix thoroughly.
Recipe Carrot-beet salad. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Carrot-beet salad”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 53 kcal | 1684 kcal | 3.1% | 5.8% | 3177 g |
| Squirrels | 1.5 g | 76 g | 2% | 3.8% | 5067 g |
| Fats | 1.9 g | 56 g | 3.4% | 6.4% | 2947 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 6.4% | 2959 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.2 g | 20 g | 11% | 20.8% | 909 g |
| Water | 85.9 g | 2273 g | 3.8% | 7.2% | 2646 g |
| Ash | 0.941 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 895.8 mcg | 900 mcg | 99.5% | 187.7% | 100 g |
| Retinol | 0.012 mg | ~ | |||
| beta carotene | 5.303 mg | 5 mg | 106.1% | 200.2% | 94 g |
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 4.9% | 3846 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 6.2% | 3000 g |
| Vitamin B4, choline | 12.13 mg | 500 mg | 2.4% | 4.5% | 4122 g |
| Vitamin B5, pantothenic | 0.203 mg | 5 mg | 4.1% | 7.7% | 2463 g |
| Vitamin B6, pyridoxine | 0.093 mg | 2 mg | 4.7% | 8.9% | 2151 g |
| Vitamin B9, folates | 10.882 mcg | 400 mcg | 2.7% | 5.1% | 3676 g |
| Vitamin B12, cobalamin | 0.047 mcg | 3 mcg | 1.6% | 3% | 6383 g |
| Vitamin C, ascorbic acid | 5.34 mg | 90 mg | 5.9% | 11.1% | 1685 g |
| Vitamin D, calciferol | 0.008 mcg | 10 mcg | 0.1% | 0.2% | 125000 g |
| Vitamin E, alpha tocopherol, TE | 0.256 mg | 15 mg | 1.7% | 3.2% | 5859 g |
| Vitamin H, biotin | 0.751 mcg | 50 mcg | 1.5% | 2.8% | 6658 g |
| Vitamin K, phylloquinone | 6 mcg | 120 mcg | 5% | 9.4% | 2000 g |
| Vitamin RR, NE | 0.7324 mg | 20 mg | 3.7% | 7% | 2731 g |
| Niacin | 0.541 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 228.94 mg | 2500 mg | 9.2% | 17.4% | 1092 g |
| Calcium, Ca | 38.59 mg | 1000 mg | 3.9% | 7.4% | 2591 g |
| Silicon, Si | 45.882 mg | 30 mg | 152.9% | 288.5% | 65 g |
| Magnesium, Mg | 27.53 mg | 400 mg | 6.9% | 13% | 1453 g |
| Sodium, Na | 34.26 mg | 1300 mg | 2.6% | 4.9% | 3795 g |
| Sera, S | 8.79 mg | 1000 mg | 0.9% | 1.7% | 11377 g |
| Phosphorus, P | 50.4 mg | 800 mg | 6.3% | 11.9% | 1587 g |
| Chlorine, Cl | 55.71 mg | 2300 mg | 2.4% | 4.5% | 4129 g |
| Microelements | |||||
| Aluminium, Al | 160.3 mcg | ~ | |||
| Bor, B | 211.8 mcg | ~ | |||
| Vanadium, V | 74.56 mcg | ~ | |||
| Iron, Fe | 0.95 mg | 18 mg | 5.3% | 10% | 1895 |
| Yod, I | 6.35 mcg | 150 mcg | 4.2% | 7.9% | 2362 g |
| Cobalt, Co | 1.8 mcg | 10 mcg | 18% | 34% | 556 g |
| Lithium, Li | 29.118 mcg | ~ | |||
| Manganese, Mn | 0.3798 mg | 2 mg | 19% | 35.8% | 527 g |
| Copper, Cu | 99.65 mcg | 1000 mcg | 10% | 18.9% | 1004 g |
| Molybdenum, Mo | 13.824 mcg | 70 mcg | 19.7% | 37.2% | 506 g |
| Nickel, Ni | 8.824 mcg | ~ | |||
| Tin, Sn | 1.53 mcg | ~ | |||
| Rubidium, Rb | 210.2 mcg | ~ | |||
| Selenium, Se | 0.4 mcg | 55 mcg | 0.7% | 1.3% | 13750 g |
| Strontium, Sr | 9.54 mcg | ~ | |||
| Fluorine, F | 35.09 mcg | 4000 mcg | 0.9% | 1.7% | 11399 g |
| Chromium, Cr | 10.38 mcg | 50 mcg | 20.8% | 39.2% | 482 g |
| Zinc, Zn | 0.3993 mg | 12 mg | 3.3% | 6.2% | 3005 g |
| Zirconium, Zr | 0.04 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.132 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.2 g | max 100 g | |||
| Glucose (dextrose) | 1.235 g | ~ | |||
| Sucrose | 5.338 g | ~ | |||
| Fructose | 0.485 g | ~ | |||
| Essential amino acids | 0.319 g | ~ | |||
| Arginine* | 0.05 g | ~ | |||
| Valin | 0.042 g | ~ | |||
| Histidine* | 0.012 g | ~ | |||
| Isoleucine | 0.042 g | ~ | |||
| Leucine | 0.049 g | ~ | |||
| Lysine | 0.057 g | ~ | |||
| Methionine | 0.013 g | ~ | |||
| Methionine + Cysteine | 0.026 g | ~ | |||
| Threonine | 0.038 g | ~ | |||
| Tryptophan | 0.009 g | ~ | |||
| Phenylalanine | 0.034 g | ~ | |||
| Phenylalanine+Tyrosine | 0.066 g | ~ | |||
| Nonessential amino acids | 0.678 g | ~ | |||
| Alanin | 0.039 g | ~ | |||
| Aspartic acid | 0.204 g | ~ | |||
| Glycine | 0.03 g | ~ | |||
| Glutamic acid | 0.225 g | ~ | |||
| Proline | 0.034 g | ~ | |||
| Serin | 0.042 g | ~ | |||
| Tyrosine | 0.03 g | ~ | |||
| Cysteine | 0.012 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 7.53 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.1 g | max 18.7 g | |||
| Monounsaturated fatty acids | 0.535 g | min 16.8 g | 3.2% | 6% | |
| Polyunsaturated fatty acids | 0.082 g | from 11.2 to 20.6 g | 0.7% | 1.3% | |
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 4% |
The energy value of Carrot-Beet Salad is 53 kcal.
- Serving = 85 g (45.1 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Beet salad with fried onions
Fried onions and soy sauce have always been the best combination to make a nutritious and savory dish.
Ingredients:
- Beetroot – 800 g
- Onions - 350 g
- Soy sauce - 5 dessert spoons
- Vegetable oil - 80-100 g
- Table vinegar 9% - 2 dessert spoons
- Sugar - 2 dessert spoons
- Salt, spices - to taste
Preparation:
Grate the beets on a fine grater. Season with vinegar, oil, spices, soy sauce and set aside to marinate for 20-30 minutes.
Cut the onion into strips or rings. Fry in vegetable oil. Add sugar and fry again until golden brown.
Mix onions with beets.
Recipe for beet salad with cucumbers and garlic without mayonnaise
An incredibly tasty and juicy salad. In addition to the main ingredient, it contains pickled cucumbers, fried onions and garlic. Prepared without mayonnaise. Therefore, it is suitable as a dietary dish and for fasting. The baked root vegetable retains all its beneficial properties.
What you will need:
- 1 beet;
- 1 onion;
- 2 cloves of garlic;
- 2 pickled cucumbers;
- little sunflower (for dressing);
- salt pepper.
Preparation:
Bake the root vegetable in the oven for 1.5 hours, wrapped in foil. At a temperature of 190 degrees. Let it cool. Grate Korean carrots. Cut the onion into half rings. Fry in oil until golden. Add to the beets and mix.
Add grated pickled cucumbers.
Add garlic, squeezed through a press. Season with salt and pepper to taste and serve.
Raw beet salad on lettuce leaves
A dish from the chef that cleanses from the inside, but without sacrificing its taste.
Ingredients:
- Beetroot - 4 pcs.
- Apple – 1 pc.
- Horseradish (grated) – 1 tbsp.
- Orange – 1 pc.
- Lemon – 1⁄4 pcs.
- Oil (vegetable) – 1 tbsp.
- Salt
- Lettuce leaves
- Sesame, coriander - 1-2 tsp each.
Preparation:
Chop the coriander. Squeeze orange and lemon juice. Mix: olive oil, juices, coriander, grated horseradish, salt.
Grate the peeled apple.
Peel and grate the beets. Mix apple, beets and sauce. Leave to marinate for 15-20 minutes.
Place the beetroot-apple mixture on the lettuce leaves.
Citrus fresh beet salad
Raw beets have never had such a bright and sparkling taste as when combined with a citrus sauce.
Ingredients:
- Beetroot – 3 pcs.
- Orange – 1 pc.
- Orange zest – 1 tablespoon
- Olive oil – 2 tablespoons
- Salt
- Onion (chopped) – 2 tablespoons
- Lemon juice – 1-2 tablespoons
Preparation:
Grate the beets.
Add zest and juice from a whole orange.
Add lemon juice.
Season with olive oil, salt and stir.
Add onions before serving. Decorate to your liking.
Prepare a delicious salad of boiled beets with eggs and peas
Another fairly simple salad in its composition from boiled beets, eggs and green peas. The snack is reminiscent of distant childhood. Such snacks were prepared in kindergarten. Season the ingredients with vegetable oil.
What you will need:
- 300 g beets;
- 1 egg;
- 50 g peas;
- 1 tsp. lemon juice;
- 1/2 onion;
- vegetable oil;
- salt.
Preparation:
Cut the onion into quarter rings and pour boiling water over it to remove the bitterness. Cut the beets into cubes. Chop the egg and send it to the beets. Drain the water from the onion and also transfer it to a common bowl. Add green canned peas.
Sprinkle the ingredients with lemon juice, salt, and add vegetable oil. And mix well. Serve on the table. Simple, tasty, healthy.
Korean beet salad
Perhaps Korean chefs may have a slightly different taste for this salad, but the Asian sauce in combination with beetroot juice undoubtedly gives an exotic accent.
Ingredients:
- Beetroot – 500 g
- Garlic – 3 cloves
- Onion – 1 pc.
- Cilantro seeds – 1 teaspoon
- Ground black pepper - 0.5 teaspoon
- Oil (vegetable) - 70 g
- Vinegar 5% – 60 g
- Salt – 1.5 teaspoon
- Sugar – 1.5 teaspoon
Preparation:
Grate the beets.
Squeeze out the garlic.
Cut the onion into cubes and fry in vegetable oil. Add garlic, sugar, salt, pepper and crushed cilantro to the onion. Fry until the onion turns golden brown.
Pour the oil and onions over the beets. Season with vinegar. Mix everything thoroughly.
Spring salad of fresh beets
Spring salad, despite its freshness, must infuse a little to absorb the aroma of all the ingredients.
Ingredients:
- Carrots (peeled) - 2 pcs.
- Red beets (peeled) - 2 pcs.
- Apple – 1 pc.
- Garlic - 1 clove
- Olive oil - 1 tablespoon
- Fresh lemon juice - 2 teaspoons
- Balsamic vinegar - 1 tablespoon
- Red pepper flakes
- Maple syrup, to taste - 0.5 tablespoons
- Salt pepper
- Sesame - 2-3 tablespoons
- Chopped almonds - 3-4 tablespoons
Preparation:
Trim, peel and grate carrots and beets.
Slice the apple and add it to the beets and carrots in a large bowl.
Whisk together minced garlic, lemon juice, vinegar, red pepper flakes, maple syrup, salt and pepper. Pour the sauce over the vegetables and mix well. Cover with a plate and leave to soak for at least 1-2 hours.
Add sesame seeds and nuts.
Serve chilled.
Boiled beets in Korean style
Prepare for the salad:
- beets - 2 pcs.,
- garlic - 2 cloves,
- ground red pepper - 1/3 tsp. ,
- ground coriander - 1 tsp,
- table (apple) vinegar - 1/3 cup,
- vegetable oil -1/3 cup,
- Salt - to taste.
How to cook
- Chop the beets into thin strips, add ground red pepper and vinegar, place in a bowl;
- Pour oil into a frying pan, add chopped garlic and, stirring, heat the mixture;
- Pour the heated garlic oil over the mixture of beets and carrots, cover with a plate and place pressure on top. After 12 hours, mix everything and transfer to a salad bowl.
Fresh beet salad with eggplant
A complete vegetarian dish. Eggplants absorb the beetroot aroma, which makes the taste piquant.
Ingredients:
- Raw beets – 3 pcs.
- Eggplants – 2 sh.
- Onion – 1 pc.
- Lemon – 0.5 pcs.
- Vegetable oil – 20 ml
- Salt - to taste
Preparation:
Cut the eggplants into cubes.
Peel the onion and chop finely.
Heat oil in a frying pan. Fry the onion until golden brown. Add eggplant and simmer until done.
Peel and grate the beets. Season with lemon juice, oil and salt. Add the prepared eggplants to the beets. Mix. Let it brew for about 2 hours. If desired, decorate with greenery.
Festive beet salad with sauerkraut
Products you will need:
- boiled beets - 1 piece,
- raw carrots - 1 piece,
- ¼ fork fresh cabbage,
- onion - 1 piece,
- 1 clove of garlic
- 0.5 tsp. ground coriander,
- vegetable oil for frying onions - 1-2 tbsp. l. .
For refueling:
- Soy sauce – 1 tbsp. l.,
- Balsamic or apple cider vinegar.
For decoration - 1 can of canned green peas.
Preparation
- Shred the cabbage into thin strips, lightly salt (0.5 tsp), add sugar (1 tsp), lightly crush the cabbage so that it releases juice;
- Chop the boiled beets and raw carrots into small strips on a “Korean” grater;
- Pass the garlic through a press;
- Combine the vegetables in a large bowl, add ground coriander;
- Finely chop the onion and fry it until golden brown. Pour it hot along with the oil onto the prepared vegetables and coriander. A mixture of hot “onion” oil and coriander gives an indescribable aroma;
- Add soy sauce and balsamic vinegar on top. Mix everything carefully;
- We transfer the salad to a beautiful dish, arrange green peas along the edges, and serve.
Multi-colored fresh beet salad
An extraordinary and bright salad made from different types of beets, goat cheese and nuts, which can easily surprise any guest.
Ingredients:
- Golden beets – 2 pcs.
- Red beets – 2 pcs.
- Olive oil – 3 tablespoons
- Arugula – 2 bunches
- Balsamic vinegar – 25 ml.
- Salt pepper
- Goat cheese – 40 g
Preparation:
Wash and peel both beets. Cut into thin round slices.
In a medium bowl, whisk together: white balsamic vinegar, 2 tablespoons olive oil and season with salt and pepper.
Place beets and arugula on a large round salad plate. Sprinkle sauce on top. Sprinkle with goat cheese. Decorate as desired.
While the sauce is being prepared, it is better to cover the beet slices with napkins.
Fresh beet salad with ginger sauce
The ginger and lime in the salad perfectly balance the sweetness of the carrots and apple.
Ingredients:
- Lemon juice (freshly squeezed) - 3-4 tablespoons
- Honey (or coconut nectar) - 1 tablespoon
- Ginger root (finely grated) - 1 tablespoon
- Olive oil - 1-3 tablespoons
- Beetroot (grated) - 400 g
- Carrots (grated) – 400 g
- Braeburn apples (peeled and grated) – 400 g
Preparation:
To make the ginger sauce: Combine lemon juice, honey and ginger in a small bowl. Whisk in olive oil and set aside.
In a large bowl, combine grated beets, carrots and apple.
Mix and season with sauce.
