February salad with beets and celery

6 servings

10 minutes

February salad with beetroot and celery is a light and refreshing dish, perfect for the winter season. It features tender sweet beetroot that pairs wonderfully with crunchy celery and juicy iceberg lettuce leaves. A hint of lemon juice adds freshness, while a pinch of salt enhances the natural flavors of the ingredients. This salad not only delights the palate but also benefits the body due to its high vitamin and antioxidant content. It works well as a standalone dish for a light dinner or as an accompaniment to main hot dishes. Its simplicity in preparation makes it accessible to everyone, while the harmonious combination of textures and flavors creates an unforgettable gastronomic experience.

Energy value per serving

• Calories: 48.6
• Proteins: 2.1g
• Fats: 0.2g
• Carbohydrates: 10.2g

Ingredients

• Beet: 3 pc
• Celery: 3 stem
• Iceberg lettuce: 100 g
• Freshly squeezed lemon juice: 1 tsp
• Salt: to taste

Cooking steps

1. Boil the beet or buy already boiled ones from the store.

   Required ingredients:

   • Beet: 3 pieces

2. Cut the beet into large cubes.

   Required ingredients:

   • Beet: 3 pieces

3. Cut 3 sticks of celery into pieces of 3-4 millimeters.

   Required ingredients:

   • Celery: 3 stems

4. Tear the salad into pieces, preferably iceberg, as it is juicier to my taste.

   Required ingredients:

   • Iceberg lettuce: 100 g

5. Add salt, squeeze about a teaspoon of lemon juice into the salad. Mix well.

   Required ingredients:

   • Salt:  to taste
   • Freshly squeezed lemon juice: 1 teaspoon