Beets and cabbage are some of the most popular garden vegetables for their availability, taste, and health benefits. These vegetables are a real storehouse of vitamins and minerals, while they give good yields and are always at hand. From the usual, everyday products, you can prepare many different salads: classic, original, for every day and for the festive table.
Features of salads with cabbage and beets
Cabbage and beets are excellent choices for homemade everyday meals, holiday tables and fasting diets after meals. Salads from these vegetables perfectly cleanse the gastrointestinal tract, it is not for nothing that they are called "brush" or "whisk" by the people.
The ingredients of a simple and nutritious dish saturate the body with vitamins and other useful substances, while the calorie content of the products is low. In 100 grams of beetroot, on average, 43-45 kcal, and in the same amount of cabbage - only 25 kcal.
It has been proven that regular consumption of salads with cabbage and beets can help you cope with excess weight. The calorie content of the dish is increased by mayonnaise, other sauces and additives.
Usually beets and cabbage are used in salads in chopped form without heat treatment, so the value of vegetables is not lost. Beets are known as a valuable source of iron and therefore improve blood quality. Cabbage is famous for its high content of ascorbic acid, especially in sauerkraut.
In addition, valuable and affordable vegetables contain a lot of other trace elements and vitamins necessary for the normal functioning of the body. Cabbage and beetroot salads are often combined with carrots and other ingredients that add nutritional value and flavor.
Usually red beets are used in salads, but sometimes sugar beets can be found in recipes. The most common cabbage in Russian cuisine is fresh or sauerkraut. However, there are many other types of vegetable garden, for example:
- colored;
- Beijing;
- red-headed;
- kohlrabi;
- broccoli;
- Chinese sheet;
- Savoyard.
All varieties of cabbage are valuable and tasty in salads, while they go well with red beets.
Some contraindications for the use of beets and cabbage should be studied:
- raw beets are contraindicated in kidney failure and kidney stones;
- fresh vegetable salad is prohibited for ulcerative lesions of the gastrointestinal tract;
- cabbage is not recommended with increased gas production and stomach pathologies;
- high levels of selenium and zinc in cabbage can be a contraindication for some endocrine diseases.
Cabbage and beet salad "Vitamin"
A pound of fresh white cabbage, peeled from the upper leaves, must be finely chopped. 200 grams of beets and carrots, previously washed and peeled, must be grated on a medium grater. Then peel the onions and cut into thin half rings, which should make about half a glass.
Add table salt to taste to the chopped vegetable mixture, then a teaspoon of freshly squeezed lemon juice and mix all the ingredients thoroughly. Finally, sprinkle vegetables with three tablespoons of sunflower oil.
Chinese cabbage salad with beets and carrots
Disassemble the forks of Chinese cabbage, rinse, dry. Then chop finely into even strips. Peel one red beet and a couple of carrots and grate on a medium grater. Mix all the ingredients with table salt to taste, while crushing the chopped vegetables with a spoon. They should give juice and salt.
Let the vegetables stand for 20 minutes. Meanwhile, peel and cut the onion into thin half rings and sauté it in vegetable oil until golden brown and transparent. Mix the resulting frying with salted cabbage, beets and carrots.
Then prepare the salad dressing in a separate bowl. Mix:
- a tablespoon of 9% vinegar;
- half a glass of olive oil;
- 3 crushed garlic cloves;
- 20 grams of granulated sugar;
- pepper on the tip of a knife;
- 0.5 teaspoon coriander powder.
Season the salad with the mixture and hold in the refrigerator for 2 hours before serving.
"Goat in the Garden" salad with cabbage, beets and ham
An original vegetable snack with ham can decorate a festive table and surprise guests. The dish is distinguished by an unusual layout: a ham is placed in the center of the serving dish, which can be replaced with sausage or boiled meat, and a “vegetable garden” - vegetables - is placed around the meat center.
For the salad, you will need half a fork of white cabbage, which must be peeled from the upper leaves and stubs, then chopped. Peel and grate 250 grams of carrots and 150 grams of beets. Cut 300 grams of ham into thin bars, 3 peeled potatoes and 3 cucumbers each.
Do not mix the ingredients of the salad; each type of vegetables should be seasoned with salt and pepper to taste. Then deep-fry the potatoes until they crunchy and place them on the paper. When only the excess oil comes off, immediately put the salad on a dish, otherwise the potatoes will quickly lose their taste.
Put a pile of ham in the center of the salad bowl, spread piles of vegetables around in the form of petals. Chop a bunch of dill. Stir some of the herbs in half a glass of mayonnaise, add a couple of cloves of crushed garlic.
Lay the finished sausage dressing around the ham, forming the core of the "flower". Cover the peas of vegetables with the rest of the dill. If the salad will sit idle on the table for a while, for example, during a holiday, it is recommended to use croutons instead of fries.
Vegetable salad with prunes and nuts
Chop 300 grams of white cabbage and add table salt to taste, then mix and crush by hand. Grate large peeled carrots on a medium grater and combine with cabbage. Rinse 100 grams of pitted prunes thoroughly in running water, scald with boiling water and cut into large pieces. Add to other chopped vegetables.
Peel the walnuts, then fry in a dry cast-iron pan and chop. You should make two tablespoons of nut powder. Mix in a separate container:
- half a glass of sour cream;
- mayonnaise to taste;
- freshly ground pepper to taste;
- a teaspoon of granulated sugar.
Season the vegetable salad with the mixture and serve, garnish with finely chopped parsley and dill.
Cauliflower salad with boiled beets
Boil a small head of red beets and carrots, peel the vegetables. Cut the beets into cubes. Disassemble 200 grams of cauliflower into small inflorescences, then blanch in boiling water for three minutes. Drain in a colander, drain and drizzle with cauliflower with half a teaspoon of freshly squeezed lemon juice.
Rinse and peel large bell peppers from the core and seeds, chop it into cubes and combine with beets and cabbage. Cut boiled carrots and pickled cucumber into thin circles, place in one layer on a salad bowl. Salt the carrots. Put the salad with cabbage and beets on top of the vegetable bedding, sprinkle with vegetable oil and sprinkle with chopped dill.
Beetroot and sauerkraut salad
Boil a pound of red beets, peel and grate on a medium grater. Add 200 grams of sauerkraut, which must first be squeezed out to drain the excess brine. Finely chop the peeled onion and a bunch of washed and dried onions and parsley.
Stir all the ingredients, leaving some parsley to garnish. Add table salt to taste. After that, you can put the salad of beets and sauerkraut in a salad bowl and season with sunflower oil. Garnish with parsley before serving.
Cole Slow salad with beets
Cole slaw, a popular European salad, is always based on fresh cabbage, while the rest of the ingredients change depending on the imagination of the chefs. The dish is very tasty and healthy, also in combination with young red beets.
For such a salad, you will need 300 grams of white cabbage, from which you need to remove the sluggish leaves, finely chop the rest. Wash and peel onions, carrots, small young beets. Cut all vegetables into thin strips. Rinse, dry and chop a bunch of dill and young beet tops. Sprinkle the chopped beets with a little freshly squeezed lemon juice.
Put all the ingredients in a deep salad bowl, add table salt to taste, a mixture of peppers, chopped tops, you can put flax seeds. Season the salad with a mixture of corn oil and soy sauce, mix everything and garnish with dill.
Broccoli and beetroot salad
Boil 400 grams of red beets, cool and peel. Divide 300 grams of broccoli into inflorescences and hold in boiling water for 5 minutes, then drain in a colander and allow to cool.
Grate peeled carrots, boiled beets on a medium grater. Stir all the ingredients of the salad and salt to taste. Season with two tablespoons of vegetable oil, add freshly squeezed lemon juice to taste.
Red cabbage and beet salad with feta cheese
Chop a quarter of a head of red cabbage into thin strips, rinse the red beets, peel and grate on a coarse grater. Mix 4 tablespoons of olive oil and a couple of tablespoons of lemon juice, add ground black pepper, salt and granulated sugar to taste.
Put the cabbage and beets in a deep salad bowl, season with the mixture. Crumble 150 grams of feta cheese and place among the vegetables. Sprinkle the finished dish on top with two tablespoons of chopped walnuts.
Quick salad of cabbage and beets with mayonnaise
Finely chop a pound of fresh white cabbage. Add table salt to taste and grind it with cabbage slices by hand until the vegetable begins to ooze. Rinse medium-sized red beets, peel and grate for Korean carrots.
Mix 3 tablespoons of mayonnaise with 3 cloves of crushed garlic. Season the cabbage and beets with the resulting mixture, mix everything well and salt if necessary. Place vegetables in a salad bowl and sprinkle with chopped dill.
Beetroot and cabbage salad with Korean carrots
A pound of Chinese cabbage should be washed and finely chopped, mixed with a glass of Korean carrots. Cut 250 grams of raw red beets with a Korean carrot grater and add to the chopped vegetables. After that, you need to add a teaspoon of table salt and two tablespoons of granulated sugar. Stir and grind the carrots and cabbage by hand to combine the vegetables with the sugar and salt and give the juice.
Next, you need to prepare a savory salad dressing. To do this, mix in a separate container:
- a teaspoon of ground coriander;
- a teaspoon of soy sauce;
- a teaspoon of chili sauce;
- a couple of tablespoons of 9% vinegar.
Season the chopped vegetables with the resulting mixture. Pour 150 ml of sunflower oil into a cast-iron saucepan, put on fire. When the oil is hot, immediately pour over the cabbage, beets and carrots. You should tamp the vegetables more tightly with a spoon or jar, cover with a lid and put in the refrigerator compartment for 4-6 hours to marinate. Serve with dill sprigs.
Cabbage and beet salad for the winter
Wash a kilogram of red beets thoroughly in cold water and boil until soft, then cool to room temperature and peel. Grate on a medium grater. Take cabbage and beets in a 1: 1 ratio. Peel white cabbage from stubs, hard parts, flabby and dirty leaves, then finely chop.
Peel a couple of onions, cut into small cubes. Mix all chopped vegetables with half a glass of 10% vinegar. For the marinade, pour one and a half cups of filtered water into a saucepan, bring to a boil and completely dissolve 3/4 cup granulated sugar and a tablespoon of table salt in it.
When the marinade has cooled to room temperature, pour over cabbage and beets, mix and mash everything. Then press down the vegetables with a press and keep them cool for a day. When the salad of red beets and cabbage releases juice, put the preparation in a clean dry container, cover with lids and put in a cold oven on a wire rack or baking sheet.
The oven should gradually warm up to 120 ° C, while the door does not need to be opened so that there are no temperature changes. The workpieces should be sterilized within 35 minutes, after which the cans should be taken out, tightly closed with lids and wrapped in a fleece blanket.
When the container has cooled down in a room, move it for long-term storage in a refrigerator or cellar. The salad is ready to eat, you can sprinkle the dish with chopped herbs before serving.
