Vitamin salad from raw beetroot

4 servings

30 minutes

Raw beet vitamin salad is an embodiment of freshness and health from traditional Russian cuisine. Its base consists of grated vegetables: beetroot, carrot, and cabbage, each enriching the dish with vitamins and adding juiciness. Pickled onions add zest while herbs refresh the taste. Dressed with vegetable oil and seasoned with salt, sugar, and black pepper, this salad achieves a balanced flavor—sweetish, slightly spicy, and rich. Due to its lightness and naturalness, it perfectly serves as a side dish for meat and fish or can be a healthy snack on its own. This salad not only pleases the eye with bright colors but also provides a real vitamin boost for the body, especially in winter when fresh vegetables are so necessary.

Energy value per serving

• Calories: 80.9
• Proteins: 1.8g
• Fats: 4.6g
• Carbohydrates: 8.1g

Ingredients

• Beet: 1 pc
• Cabbage: 100 g
• Pickled onions: 1 head
• Carrot: 1 pc
• Green: to taste
• Salt: to taste
• Sunflower oil: 1 tbsp

Cooking steps

1. Grate the beetroot and carrot for Korean-style carrot.

   Required ingredients:

   • Beet: 1 piece
   • Carrot: 1 piece

2. Chop the cabbage finely and mash it to release the juice.

   Required ingredients:

   • Cabbage: 100 g

3. Chop the onion and soak it in brine (2 tablespoons of hot water + 1 teaspoon of vinegar + 1 teaspoon of sugar) for about 3 minutes.

   Required ingredients:

   • Pickled onions: 1 head

4. Chop the greens (dill, parsley, celery stalk).

   Required ingredients:

   • Green:  to taste

5. Combine all ingredients, add salt, sugar, black pepper, and vegetable oil. Mix everything.

   Required ingredients:

   • Salt:  to taste
   • Sunflower oil: 1 tablespoon