The incredible health benefits of red vegetables have long been proven and tested for many generations. It is especially vividly revealed in raw beetroot dishes in a harmonious taste and nutritional combination with other products. Prepare your favorite beet salad and you will instantly feel a surge of energy from this powerful natural vitamin boost.
Refreshing raw beetroot salad
Ingredients:
- 450 g of beets;
- orange;
- half a lemon;
- 50 ml each of apple cider vinegar and olive oil;
- 40 g of sugar;
- 15 g of parsley;
- 1 tsp sesame seeds;
- salt.
Peel the beets and grate on a coarse grater. Squeeze the juice from an orange and lemon halves, and combine them in a small cup with vinegar, olive oil and sugar. Pour the resulting mixture over the vegetable shavings, stir and refrigerate for 4 hours. Stir the salad again, drain off excess marinade and salt. Transfer the appetizer to a salad bowl, sprinkle with finely chopped parsley leaves and sesame seeds.
Crispy beet salad
Ingredients:
- 4 beets;
- 3 firm yellow pears;
- 200 g feta cheese;
- 40 g of peeled sunflower seeds;
- half a lemon;
- a sprig of mint;
- 1/3 tsp ground black pepper;
- salt;
- 100 ml of olive oil.
Grate the beets with a Korean carrot grater or cut into strips with a knife. Repeat this step for the cored pears and sprinkle with lemon juice to prevent browning. Combine both main ingredients in a salad bowl, season with black pepper and salt to taste. Cover vegetables with crushed feta cheese, drizzle with olive oil, sprinkle with seeds and garnish with mint leaves.
Raw beet vitamin salad
Ingredients:
- large beets;
- carrot;
- 2 stalks of celery;
- 50 g of parsley;
- 50 ml of olive oil;
- 25 ml of lemon juice and apple cider vinegar;
- 1 tsp each dried ground ginger and turmeric;
- salt.
Chop the beets and carrots on a coarse grater. Cut the celery into thin semicircles, chop the parsley with a knife. Transfer all vegetables and herbs to a deep bowl and season with salt as needed. Whisk the olive oil, lemon juice, vinegar and spices separately. Season beet salad with this aromatic sauce.
Hearty raw beetroot salad with prunes and nuts
Ingredients:
- large beets;
- 7 pitted prunes;
- 7 walnuts;
- a clove of garlic;
- 50 ml of vegetable oil;
- salt.
Rub the beets coarsely. Soak prunes in hot water for 5 minutes, put in a colander, chop finely and add to the red vegetable. Place the walnut kernels in a sturdy plastic bag and roll over it with a rolling pin, using light pressure to keep both large and small pieces. Pour them over to the other ingredients. Stir in the crushed garlic into the salad and salt to taste.
