Broccoli, Carrot and Beetroot Salad

4 servings

65 minutes

Broccoli, carrot, and beet salad is a harmony of freshness and rich flavor. Beetroot gives the dish a sweet velvetiness, carrot adds lightness and juiciness, while broccoli brings a touch of tender green. In Russian cuisine, such salads are valued for their simplicity, health benefits, and versatility. They can be served as a standalone dish or as a side to meat and fish. Lemon juice enhances the natural sweetness of the vegetables, while vegetable oil adds softness. This salad features a balance of flavors and the brightness of natural ingredients, making it an ideal choice for healthy eating.

Energy value per serving

• Calories: 157.9
• Proteins: 4.4g
• Fats: 9.4g
• Carbohydrates: 16.2g

Ingredients

• Beet: 400 g
• Broccoli cabbage: 300 g
• Lemon juice: to taste
• Salt: to taste
• Vegetable oil: 2 tbsp
• Ground black pepper: to taste
• Carrot: 2 pc

Cooking steps

1. Boil broccoli for 5 minutes, cool it down, and cut into small pieces.

   Required ingredients:

   • Broccoli cabbage: 300 g
   • Beet: 400 g
   • Carrot: 2 pieces

2. Grate the carrot and boiled beetroot. Mix together. Add salt, pepper, lemon juice, and vegetable oil to taste.

   Required ingredients:

   • Beet: 400 g
   • Carrot: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon juice:  to taste
   • Vegetable oil: 2 tablespoons