Among amateur culinary experts, there is an opinion that the more complicated the recipe, the tastier the prepared treat will be, but this is far from the case. Beetroot and cabbage salad is ready to debunk stereotypes, because this is a vivid example of the fact that a delicious and healthy snack can be prepared from a minimum of the simplest components. And besides, the culinary potential of these products is so great that many different salads can be made from them for every taste.

No one will argue if we say that cabbage, carrots and beets are some of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits give excellent yields in our latitudes, they also concentrated remarkable benefits.

Healthy beets

Fresh carrot and beetroot dishes are literally full of benefits. In their composition, it is even difficult to count the amount of vitamins, minerals, and fiber, and their energy value is so low that these products are a tasty morsel for diets.

Carrots and beets are included in many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot soup, vegetable cutlets, stews and pancakes. But most often, these vegetables together and separately can be found in cold snacks.

It is impossible to guess how many recipes from beetroot and carrots there are in the world, but among them fresh and canned salads from cabbage and cauliflower vegetables remain traditional for us.

Salad "Brush" of beets and cabbage

Ingredients

• - 1-2 pcs. + -
• - 1 PC. + -
• Cabbage - 1/4 fork + -
• - 50 ml + -
• - on the tip of a knife + -
• - 1 tsp + -
• — 2 pinches or to taste + -

Preparation

The composition of which includes beets, cabbage and carrots, is an excellent option for cleansing the body of toxins, and also acts as an excellent complex of vitamins. Raw carrots and other ingredients are a clean source of dietary fiber and fiber that aids digestion and metabolic rate.

1. Vegetables peeled from skins and sluggish leaves: carrots, beets and cabbage, chop and three on a grater.
2. Add some salt to the cabbage and shake it with your hands so that it softens slightly.
3. Season the beets with unrefined sunflower or olive oil (2 tablespoons) and mix well so that each straw is covered with an oily layer. This will prevent the rest of the ingredients from becoming ruby-colored.
4. Now all the components can be mixed, salt to taste and pepper. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

• Pre-soaked and then chopped prunes aid digestion;
• Pomegranate seeds will complement the treat with vitamin C and iron, as well as add a pleasant sourish-tart taste to the snack;
• Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
• There is also a sweet and sour version of such a salad, where, along with butter, lemon juice and a pinch of salt, granulated sugar is also added for dressing (1-2 tsp).

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and stayed there forever, because they are so delicious. Any housewife can cook at home a classic Korean carrot if there is seasoning. And if you make the dressing yourself, and even add cabbage and beetroot to the traditional orange root vegetable, then you will not be dragged by the ears from such a salad.

Ingredients

• Small forks of cabbage - 500 g;
• Beets - 1 root vegetable;
• Carrots - 120 g;
• Onion - 1 onion;
• Coriander powder - ½ tsp;
• Garlic cloves - 3 pcs.;
• Table vinegar 9% - 50-70 ml;
• Refined vegetable oil - ½ tbsp.;
• Black pepper powder - ½ tsp;
• Granulated sugar - 20 g;
• Table salt - 1.5 tsp

Cooking beet and cabbage salad

1. Grind prepared, washed and peeled vegetables. Grated carrots and beets for Korean salad, and use a shredder to turn cabbage into even and thin straws.
2. Now in a voluminous wide-bottomed container, mix all the vegetables together with salt, slightly crushing the slices so that the salt soaks the cabbage and root vegetables well. Leave the half-finished salad to brew for 15-20 minutes.
3. Meanwhile, chop the onion with thin rings and fry in oil until transparent and light golden brown. Mix the finished frying with salted vegetables.
4. Now we mix the salad with the rest of the ingredients as a dressing aromatic mixture: add sugar, then pepper, coriander and pressed garlic.

Pour in vinegar and oil and mix everything again thoroughly. Salad in this form should be marinated in the refrigerator for about 2-3 hours.

Salad "Goat in the garden"

This type of treat is guaranteed to become the main object of admiration just for its appearance. And after tasting this masterpiece, fans of your kitchen will certainly increase.

Ingredients

• Smoked sausage - 0.3 kg;
• Cabbage forks - ½-1/3 pcs.;
• Carrots - 250 g;
• Beets - 120-150 g;
• Potatoes - 3 tubers;
• Fresh cucumbers - 2-3 pcs.;
• Garlic cloves - 2 cloves;
• Mayonnaise - 1 small pack;
• Salt - 7 g;
• Pepper powder (black) - ½ tsp.

Home cooking "Kozlik"

1. All components of this salad are used without heat treatment, which makes this appetizer a treasure trove of nutrients. And thanks to this, such a salad is prepared very quickly.
2. All components should be chopped into strips. Cabbage on a shredder, potatoes are sliced \u200b\u200bon a coarse grater, cucumber and sausage are cut by hand into thin cubes, beets and carrots after peeling three on a Korean grater.
3. Potatoes are the only ingredient that needs pre-cooking. But you don't need to boil it, and the raw planed potatoes should be deep-fried until crisp, like tiny chips. After frying, put the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish in the center we lay out a slide of sausage, along the edges in the shape of a seven-flower flower, we lay other components in hills, which should first be slightly salted and pepper. It turns out a very bright, healthy and creative salad. Squeeze the mayonnaise along the inner sausage circle.

This salad should be served in portions and laid out on a dish just before serving, so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage with meat fried with spices.

Ingredients:

• Fresh cabbage - 250 g;
• Carrots - 1 medium size;
• Beets - 1 small;
• Garlic - 1-2 cloves (to taste);
• Oil - 2 tbsp. l., vegetable;
• Soy sauce - 2 tbsp. l .;
• Seasoning for Korean carrots.

Invaluable benefit!

In the spring, when the body is already yearning for vitamins, and at any other time of the year, an easy and quick salad of fresh cabbage, beets and carrots will give you vigor and provide the supply of nutrients to all organs of the body. A salad containing beets, a natural cleaner, and cabbage, a source of ascorbic acid, will help fight various ailments associated with low immunity and slagging.

Beets will help in cleansing the intestines from bacteria and toxins, it is very useful for pregnant women, people suffering from hypertension, obesity, atherosclerosis, has an anti-inflammatory effect, prevents the development of anemia.

Cabbage contains many vitamins and minerals, including vitamins C, B, phosphorus, sulfur, potassium and calcium.

Carrots, on the other hand, are rich in vitamin and provitamin A. In boiled form it is a great source of antioxidant than raw. Useful for hypertension, varicose veins, atherosclerosis, diabetes mellitus. It is an excellent tool in the prevention of cancer.

Variety of options

There are a lot of cooking options for this dish, the amount of ingredients, as a rule, varies according to the wishes of the culinary specialist, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots combined with garlic will serve as a good immunomodulator, as garlic increases the overall health benefits of lettuce through its powerful antimicrobial and antiviral properties.

You can simply make a mixture of cabbage and boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, in foods that are not subject to heat treatment, more vitamins remain. Raw beets, carrots, and cabbage are a great salad for people looking after their appearance. There is also a recipe for making such a salad with an apple.

By the way, the combination of seaweed and beets in a salad will be original, which can also be served on a festive table. Carrots are also often added to it.

For better assimilation of the ingredients and, accordingly, greater benefits of the salad, it must be seasoned with vegetable oil, since some vitamins contained in carrots (especially in it), beets and cabbage are fat-soluble.

Onions are also often used as an ingredient in a salad, and an apple, if used for cooking, is usually sprinkled with lemon juice so that it does not darken and does not lose its attractive appearance.

By the way, if it is contained in a salad with cabbage, beets and carrots, vinegar is an excellent option for dressing it, which will also give the dish a spicy flavor.

The method of preparing salad from cabbage, carrots and beets with the addition of meat, which, after boiling, cut into strips and fried until an appetizing crust is formed, is very popular.

Sometimes you can find such an interesting recipe - a salad of cabbage, beets and carrots with chips. In this case, the main ingredients are prepared, cut and mixed first, and the chips are broken and added last, or served separately and mixed with the salad directly in individual plates. This method is practiced so that the chips do not lose their crispy brittle consistency.

Easy to cook!

So how do you make a salad of cabbage, beets and carrots?

1. Beets and carrots must be grated on a coarse or medium grater.
2. Chop the cabbage as fine as possible. To make it softer, sprinkle with a little salt and knead with your hands.
3. Grate the garlic on a fine grater or pass through a garlic press.
4. Combine all ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
5. After the salad has steeped (25-60 minutes), it is ready.

This simple and extremely healthy salad can be served garnished with parsley. Perfect for a light snack between main meals, as a snack for dinner and as one of the dishes on the festive table. Indispensable for those who are fasting.

A product like beets is very useful for our body. It speeds up metabolism, cleanses the stomach and has a very beneficial effect on the blood. We advise you to try and love beetroot, cabbage and carrot salads. Or and.

You can use beef or veal tongue to make this salad. The first one is larger and therefore takes longer to cook. The second will be softer. Add lettuce leaves, capers and delicious dressing.

For a salad of beets and cabbage you need:

• 1 language;
• 1 apple;
• 1 beet;
• 100 grams of white cabbage;
• 50 grams of carrots;
• 60 ml mayonnaise;
• 15 ml mustard;
• 5 ml lemon juice.

Cabbage salad with beets:

1. Preheat the oven to 180 degrees.
2. Wash the tongue and send it to a saucepan with enough water. Send to the stove until fully cooked. You can add spices to the water to taste.
3. You need to cook such a product depending on the size. If the tongue is beef, then from two to four hours. If the tongue is veal, then up to two hours. The tongue can be boiled faster if it is cut into pieces, but this will make it harder to peel.
4. Remove the ready tongue from the boiling broth and sharply lower it into cold water for two minutes.
5. After two minutes, pull off the skin from the tongue, like a stocking.
6. Cool the meat and cut into strips.
7. Wash and tear the lettuce leaves.
8. Remove the top leaves of cabbage and discard. Chop the rest of the leaves into strips.
9. Wash and peel the beets. Send to bake for twenty minutes.
10. Chop the cooled beets on a coarse grater.
11. Wash, peel and cut the cucumber into strips. Put in a colander and sprinkle with salt.
12. Leave for half an hour. Squeeze out after half an hour.
13. Peel and cut the apples, sprinkle with citrus juice.
14. Combine apples, tongue, cabbage and cucumbers and beets.
15. Grate the carrots and add to the rest of the food.
16. Mix mustard, mayonnaise, add pepper and salt. Mix.
17. Sauce the combined components.
18. Put on a plate, garnish and serve.

An equally satisfying and useful option would be. You can find his recipe on our website.

Cabbage, beet and carrot salad

The dish will be hearty due to pork. Everyone knows that this meat is high in calories and much fatter than beef or chicken. The salad is simple, because it consists of only four components. But it is good because it can replace a full-fledged dish.

For salad beets, carrots, cabbage you need:

• 400 grams of pork;
• 1 carrot;
• 1 beet;
• 1 small head of cabbage;
• 80 ml mayonnaise;
• 30 ml of vegetable oil.

Beetroot, Carrot and Cabbage Salad:

1. Remove the cabbage from its top leaves, disassemble the head of cabbage into sheets.
2. Wash the leaves, then chop them finely.
3. Wash and peel the carrots. This can be done at the same time using a stiff dish brush. You just need to rub the carrots during washing, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler will no longer be necessary.
4. Grind the carrots with a grater.
5. Wash and peel the beets, grate them.
6. Collect cabbage, carrots and beets in a bowl. Add salt and mix well. Set aside.
7. Wash and remove pork from fat and films, if necessary.
8. Wash the meat again and dry it. Cut it into cubes.
9. Heat a skillet with meat and lay out the pork pieces. Fry until tender, you can add spices.
10. Cool the meat a little, and then add it to the salad.
11. Pour in mayonnaise, mix and let it brew for half an hour.
12. Salad cabbage, carrots, beets can be served!

Tip: meat can be fried a little differently. To do this, you need to take your favorite spices and wipe off the meat abundantly. Put it in a frying pan with heated oil and fry until tender. Cool the finished pork, and then chop into strips.
To make the carrot and beetroot cabbage salad even tastier and homemade, prepare real, homemade mayonnaise. Combine eggs (or only yolks), lemon juice, mustard and sugar with salt. When the mixture is smooth, gently pour in the vegetable / olive oil. This should not be done right away, as the sauce may stratify. Add oil until desired consistency is achieved.

Cabbage salad, beets, carrots for weight loss

Cheese salads always bring new and unusual flavors to the house. All cheeses are different in aroma, texture, taste and even color, which means that all dishes with them turn out to be completely different.

For salad, cabbage, carrots, beets you need:

• 4 beets;
• 3 potatoes;
• 2 carrots;
• 5 pickled cucumbers;
• 1 can of green peas;
• 150 grams of cabbage;
• 50 grams of capers;
• 60 ml olive oil;
• 50 grams of sea salt.

Carrot beetroot and cabbage salad:

1. Wash and dry the beets. Wrap in foil.
2. Preheat the oven to 180-200 degrees.
3. Sprinkle a baking sheet with sea salt and put the beet balls on it.
4. Send the baking sheet to the oven for a few hours.
5. Rinse the potatoes and add water to a saucepan. Put on the stove to cook, periodically checking for softness. Cool the finished potatoes by draining the water.
6. Wash and peel the carrots. This can be done at the same time using a stiff dish brush. You just need to rub the carrots with a brush during washing, and the water will wash away all the dirt. With this method, peeling carrots with a vegetable peeler is no longer necessary.
7. Pour carrots with water and boil until soft. It is important not to overcook it, like potatoes.
8. After cooking, cool the carrots without water.
9. Peel the potatoes and cut into cubes.
10. Chop the carrots into cubes.
11. Peel the beets after cooling and cut into cubes.
12. Open the peas and pour the contents into a large sieve / colander.
13. Combine root vegetables with peas in a container.
14. Remove the top leaves from the cabbage, and chop the rest into strips with a knife.
15. Peel the cucumbers and cut them into cubes. Pour into the rest of the products.
16. Send capers there.
17. Add olive oil and pepper with salt to the food. Stir and eat.

Cabbage salad with beets

For a salad with beets and cabbage you need:

• 2 beets;
• 1 medium onion;
• 5-6 mushrooms (dried);
• 15 grams of horseradish;
• 60 ml of vegetable oil;
• 100 grams of cabbage;
• 1/2 bunch fresh parsley

Beetroot salad with cabbage:

1. First of all, you need to do the longest and most necessary process - boil the beets. To do this, wash it and pour water in a saucepan. Remove to the stove for at least an hour.
2. After an hour, check the beets for softness and if they have already been cooked, you can drain the water and cool the root vegetable.
3. Peel the cooled beets and chop with a grater.
4. Peel the onion and cut the stalk (tip with roots). Wash the onion head and then chop into small cubes.
5. Heat a frying pan with oil and fry the chopped onion until golden brown.
6. Soak the mushrooms for four hours.
7. After the time has elapsed, boil them until fully cooked, cool and then cut into strips.
8. Wash the parsley and remove the herbs from the branches. Chop only her finely. We don't need twigs.
9. Horseradish peel and grate.
10. Remove the cabbage from the top sheets, and finely chop the rest.
11. Put cabbage, beets, onions, mushrooms, horseradish and parsley in a salad bowl.
12. Season the salad with vegetable oil and spices to taste. Enjoy your meal!

Tip: instead of boiled dried mushrooms, you can take fresh ones. Peel the caps and legs and then cut them into strips or slices. Fry them in vegetable oil until the liquid evaporates and then another five minutes. Add cooled mushrooms to salad.

With curd mousse

This dish will seem strange and very unusual to you at first, but once you try it, you will regret not having done it before. It's very simple and incredibly delicious. Start cooking right now, because the beets still need to be pickled.

Grocery list:

• 2 medium beets;
• 2-3 grams of ground red paprika (sweet);
• 2 grams of ground rosemary;
• 1 sprig of fresh mint;
• 15 ml mustard;
• 30 ml of vegetable oil;
• 200 grams of cottage cheese;
• 1 clove of garlic;
• 15 grams of walnuts;
• 3 white cabbage leaves;
• 5 baguette slices.

Build lettuce:

1. Wash and boil the beets until soft.
2. Remove soft beets from water and cool. Then peel and cut it into cubes or rings.
3. Wash the mint and chop finely.
4. Put paprika, mint, rosemary, mustard, oil in a small bowl. Add pepper and salt and mix well.
5. Put the beets in the resulting marinade and mix well. Leave for at least ten hours - a day.
6. Put the finished beets on a large sieve.
7. Let the oil drain off the pickled beets.
8. Peel the garlic and put it through a press.
9. Kill cottage cheese with a blender or rub through a sieve so that it acquires a creamy texture. Add a little butter to the curd, which is glass from beets, garlic and mix well.
10. Dry the nuts in a dry frying pan until golden brown, and then chop them very finely with a knife.
11. Chop the cabbage.
12. Dry the baguette in a dry frying pan.
13. Now lay the salad in layers in the cooking ring, starting with the curd mousse.
14. Then a layer of pickled beets, cabbage and again curd cream. Fill the ring to the very top, finishing with beets.
15. Decorate the salad with chopped nuts.
16. Serve the dish with pieces of baguette.
17. Remove the ring just before serving.

Cabbage salad with carrots and beets is a great option for both dinner and lunch. Some options are even suitable for breakfast. Try all five recipes for kale, beetroot, carrot salad and you will see how many flavors you have not yet discovered. And believe me, there is even more to come!

Ingredients:

• 1 medium white cabbage (900 grams);
• 100 grams of beets;
• 200 grams of carrots;
• 2-3 cloves of garlic;
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons of vinegar;
• half a glass of sunflower oil.

Delicious salad with cabbage and beets. Step by step recipe

1. First, prepare the cabbage: remove the top leaves, wash, dry and finely chop with a knife or a special grater.
2. Next, wash, peel the carrots and grate them.
3. Then we take raw beets, wash them, peel them and grate them in the same way as carrots.
4. If desired, you can boil the beets, do it based on your culinary preferences.
5. Put chopped cabbage, grated carrots and beets into a convenient bowl.
6. Use a knife, grater or garlic press to chop the garlic and add it to the vegetables in a bowl.
7. Adjust the amount of garlic to your taste, the more you put it, the more piquant the taste of the salad will turn out.
8. You can add your favorite ingredients to the salad. Pickled gherkins complement the taste of the salad very well (they need to be grated or cut into thin strips with a knife).
9. You can also add green peas. If you wish, you can add a grated or chopped apple into strips.
10. Add salt, sugar, vinegar and sunflower oil to the ingredients in a bowl, mix everything thoroughly.
11. You can use table vinegar, but add it carefully, because it is sour and has a sharp taste and smell. You can add wine vinegar, it comes in two types: white (softer and more delicate in taste) and red (it is sharper and sour). Apple cider vinegar is also good, it tastes mild with a strong fruity note. Add vinegar based on your preference.
12. The salad can be served immediately, or you can put it in the refrigerator to infuse, so it will be even tastier.
13. Garnish with herbs before serving.

A delicious salad with cabbage and beets is ready. I like that all the ingredients that make up the salad do not require heat treatment, and this significantly saves cooking time, while all the vitamins in vegetables are preserved. This salad can be served as an independent dish or along with meat dishes. On the site "Very tasty" you can find many more interesting and original salad recipes. Bon appetit - and enjoy cooking.

Light coleslaw with beets - never hurt your figure. Cooking recipes with carrots, garlic, onions, garlic, for the winter.

Cabbage, beet and carrot salad is called vitamin bomb or salad for a reason. Since the vegetables in this salad are used raw, you will get the most out of them.

• White cabbage - 200 gr.,
• Onions - 1 pc.,
• Carrots - 1 pc.,
• Half a medium beet
• Salt to taste
• Refined sunflower oil - 2-3 tbsp. spoons,
• Sugar - one teaspoon
• Apple cider vinegar - 1 tsp

Once all the ingredients have been prepared, you can start preparing this diet salad. Wash the carrots and beets. Peel them along with the onion. Finely chop the required amount of white cabbage with a knife. Place in a bowl. Squeeze it lightly with your hands to make it softer and more juicy. If young cabbage or Peking cabbage is used to prepare the salad, then you do not need to additionally crush its already thin and juicy leaves.

Grate the carrots and beets for this diet and vegetarian salad on a medium grater.

Cut the onion into cubes.

Combine all the salad ingredients - cabbage, onions, carrots and raw beets in one bowl.

Use a spoon, spatula, or fork to stir the almost cooked cabbage salad with the beets and carrots.

It remains to fill it. Salt, sugar, vinegar and vegetable oil are needed to dress the cabbage salad. Moreover, all these ingredients can be immediately mixed in a bowl or added directly to a bowl of salad. You can use apple cider vinegar, grape vinegar, pomegranate vinegar or ordinary table vinegar.

If for some reason you do not use vinegar, then replace it in the salad with a pinch of citric acid or lemon juice. Vegetable oil can be different too. Salt the salad.

Add sugar.

Pour in apple cider vinegar.

Add refined sunflower oil or any other oil you desire.

It remains to mix the salad and let it brew in the refrigerator for one hour.

That's it, a delicious, quick dietary cabbage salad with carrots and beets is ready. Enjoy your meal. I would be glad if you like this recipe and come in handy.

Recipe 2: cabbage and beet salad for the winter (step by step)

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For the marinade:

• water - 1.1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tablespoons
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

Prepare the cabbage first. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to shred. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can dice or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

Everything, the vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them. The last layer should be beetroot and carrot.

When the vegetables are in a jar, cook the marinade. Pour water into a saucepan (usually a liter is not enough to fill a can, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground it). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heating.

Remove the bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. Pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple of tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after being poured with marinade, cover the cabbage with an inverted plate and put oppression on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is tasty in the morning and can be eaten as a salad for breakfast.

Pickled cabbage is bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant piece!

Recipe 3: cabbage and beet salad (step by step photos)

• white cabbage - 400 g,
• table beets - 1 pc.,
• turnip onions - 1 pc.,
• oil (olive, sunflower) - 50 ml,
• horseradish - 1 tbsp.,
• sea \u200b\u200bor rock salt - on the tip of a knife,
• granulated sugar -0.5 tsp,
• pepper (ground) - to taste,
• greenery.

First of all, let's get to the cabbage. Take a tight fork, remove the top leaves and cut it in half. And then chop the cabbage into strips.

Chop the peeled beets into thin long strips or three on a grater.

Cut the peeled turnip into thin half rings. Chop the greens finely.

We put vegetables in a salad bowl and make a sauce.

Pour vegetable oil into a separate dish (if you wish, you can use any - olive, sesame, pumpkin), add salt and granulated sugar. Stir and add ground pepper, it is important to know the measure so that it does not turn out too sharp. Well, the last ingredient is horseradish.

We mix.

Season the salad with the resulting sauce, let it stand for a while, and put it on the table.

Enjoy your meal!

Recipe 4: white cabbage and raw beet salad

• White cabbage 500 grams
• Carrots 500 grams
• Beet 500 grams
• Bulb onion 150 grams
• Vegetable oil ½ cup
• Salt 1 teaspoon (optional)
• Vinegar 9% 2 tablespoons
• Pepper ½ teaspoon

Peel the dried leaves from the cabbage and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm against the board.

Rinse the carrots with special care, and then peel off the peel with a special knife. Grate a clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot slices are large enough and noticeable in the salad.

Beets, as well as carrots, must be washed and peeled, and then chopped with a coarse grater or chopped into thin strips.

Peel the bulbs and remove the inedible tips. Then cut each vegetable into two halves and cut each of them into thin half rings.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, squeeze it lightly with your hands. Then let the mixture brew for 1 hour. After this time, the salad is completely ready to eat, you can serve it!

Spread the beetroot and cabbage salad on portioned plates or serve on the festive table in a small salad bowl. You will see that this wonderful dish will be appreciated not only by you, but also by your household. Eat to your health. Enjoy your meal!

Recipe 5: salad with beets, pickled cabbage and apple

Cooking pickled cabbage salad with beets.

• beans - 0.5 cups;
• apple - 1 piece;
• beets (medium) - 1 piece;
• pickled cabbage (in Korean) - 0.5 cups.

For refueling:

• honey - 1 teaspoon;
• apple cider vinegar (or lemon juice) - 1 tablespoon;
• soy sauce - 1 tablespoon;
• vegetable oil - 1 tablespoon.

Beans and beets for pickled cabbage salad, of course, need boiled ones. Therefore, it is better to do this in advance. Beans can be poured overnight with cold water and then it will cook faster. Try not to digest it, it should be whole.

In order to boil the beets, it will take at least an hour. Consider all these points, and then the holiday salad will be prepared on time.

Cool the finished beets (you can speed up the process with cold water). Then remove the top layer from it and rub it on a coarse grater.

Now we put all the prepared ingredients: beans, beets, apple and cabbage in a deep container and mix.

For spice, if you like, you can add red pepper.

We mix all the listed ingredients in one container and get a delicious dressing for our festive salad.

In principle, the dish is already ready to serve, but ... let's make the last (mandatory) preparations. Let's prepare not just a salad, but a valentine salad. We spread it in the form of a heart, decorate it with herbs and now we put it on the table.

Recipe 6: beet salad with cabbage and pomegranate (with photo)

Appetizing, tasty, and most importantly - healthy vegetable salad, in which the main tone is set by boiled beets. Beetroot is supplemented with chopped white cabbage, fresh carrots and pomegranate seeds.

• Cabbage - 250 gr
• Beets - 1 piece
• Carrots - 1 piece
• Pomegranate - ¼ pieces
• Salt to taste
• Sugar - 2 pinches
• Olive oil - 25 ml

The ingredients are ready, you can start grinding them. The order of cutting the ingredients does not matter, we suggest starting with a shredder of white cabbage. Remove the top leaves from the head of cabbage, thinly chop the cabbage on a cutting board. We transport cabbage slices into a bowl.

The next ingredient for a vegetable salad is boiled beets. Peel the cooled beets, then grind them with a medium mesh grater.

We do the same with fresh carrots. We peel it, rub it. We shift the chopped carrots to cabbage and beets.

The main ingredients of the vegetable salad are crushed and placed in a bowl. It remains to add pomegranate seeds to them. We clean the pomegranates in a convenient way, remove the grains and transfer them to the chopped salad ingredients.

Season the salad to taste with salt, you can add a little granulated sugar (at your discretion). Pour in vegetable oil for refueling.

We alter the ingredients of the salad with a spoon.

A delicious vegetable salad made from boiled beets, fresh cabbage, carrots and pomegranate seeds is ready! We serve it to the table in a common salad bowl or lay it out in bowls and serve in portions. Bon appetit and health!

Recipe 7: salad of beets, cabbage and carrots with garlic

• 200 grams of beets;
• 200 grams of carrots;
• 200 grams of white cabbage;
• a couple of cloves of garlic;
• 3-4 tables. l. sunflower, aromatic oil;
• a couple of pinches of salt and granulated sugar;
• 2 tables. l. vinegar.

Thin shredded cabbage. As usual, you should not knead and knead cabbage with your hands. The salad will be good anyway.

Rub the carrots on a coarse grater to make the salad juicy. I am buying a sweet carrot for a salad.

I do the same with beets. A Korean grater helps me with this.

I squeeze garlic to the grated vegetables. A character appears in the salad, not very cocky, burning, but confident and incendiary.

I stir everything so that the vegetables combine with each other. The salad seems to consist of simple vegetables, but together they harmonize well and as a result I get a healthy, very tasty salad. The simpler the components, the better sometimes the recipes.

I also add a little salt and granulated sugar to the salad so that the dish becomes complete and perfect in taste.

At the very end, I pour in sunflower oil to combine the vegetables into one composition, stir the salad.

Cabbage salad with beets and garlic, and vinegar should stand for 15 minutes and brew in a cool place.

Serve a delicious vegetable salad to the table, garnished with herbs. Green onions are great.

VIDEO

Watch a video of how cabbage and beetroot salads are prepared, for the table and for the winter: