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.
1
Boil the beet or buy already boiled ones from the store.
- Beetroot: 3 pieces
2
Cut the beet into large cubes.
- Beetroot: 3 pieces
3
Cut 3 sticks of celery into pieces of 3-4 millimeters.
- Celery: 3 stems
4
Tear the salad into pieces, preferably iceberg, as it is juicier to my taste.
- Iceberg lettuce: 100 g
5
Add salt, squeeze about a teaspoon of lemon juice into the salad. Mix well.
- Salt: to taste
- Freshly squeezed lemon juice: 1 teaspoon
