Step 1: Prepare the cabbage.

Peel the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm to the board.

Step 2: Prepare the carrots.

The carrots must be washed with special care, and then peeled off with a special knife. Grate the clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Step 3: Prepare the beets.

Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Step 4: Prepare the onion.

Peel the bulbs and remove inedible ends. Then cut each vegetable into two halves and cut each of them into thin half rings.

Step 5: Mix the salad.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, lightly squeeze it with your hands. Then let the mixture sit for a while 1 hour. After this time, the salad is completely ready to eat and can be served!

Step 6: Serve the salad.

Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health.
Bon appetit!

You can also use lemon juice instead of vinegar.

If you are afraid it will be too sour, just add a little sugar. Granulated sugar can also be added to the finished salad, that is, after it has brewed.

Unlike salads dressed with mayonnaise, this salad can be stored in the refrigerator for up to two days without losing its taste.

Calories: Not specified
Cooking time: Not specified

Now Lent has begun and people who are going to stick to it will be interested in learning new recipes for other snacks. I would like to advise you to prepare a very interesting salad from cabbage and beets, and, most importantly, it turns out to be both tasty and low-budget at the same time, because it contains only vegetables - white cabbage, beets, carrot roots and lettuce peppers. And we will season such a salad with a very interesting dressing. The trick to it is that we will mix the oil with honey and lemon juice. It is the aroma of honey that creates the taste of the entire dish and makes it more refined and aromatic.
I generally like these dishes because they are quick to prepare and you always have the right ingredients in the refrigerator. And in just 10-15 minutes you will have a delicious vegetarian dish. To decorate the taste of the salad, you can add finely chopped parsley, basil or dill. We can also add sesame or sunflower seeds to the dish, then the dish will have a more interesting taste.
Cabbage for salad should be taken in such a way that the fork is fresh and elastic, then the shredded cabbage in the salad will turn out more crispy and tasty. To make the carrots more juicy, before chopping them, soak them in cold water for at least half an hour.
By the way, the same can be said about beets: soaked in cold water, they become brighter and juicier. In itself, the combination of cabbage, carrots and beets is already quite interesting, and the salad pepper added to them adds aroma and piquancy.
The presentation of the salad is simple and unpretentious: mix all the ingredients as usual, season them with dressing and put them in a salad bowl, sprinkling sesame seeds on top.
The recipe is for 2 servings.

Ingredients:
- beetroot - 1 pc.,
- carrot root - 1 pc.,
- salad pepper fruit - 1 pc.,
- white cabbage - 100 g,
- oil (vegetable, sesame, flaxseed) - 1 tbsp.,
- honey - 1 tsp,
- lemon juice - 1 tbsp.,
- salt, pepper, herbs, sesame seeds.

Step-by-step recipe with photos:

We wash the white cabbage with water, dry it and cut it in half to make it easier to work with. Next, chop it into fairly thin strips.




We crush the cabbage with our hands so that it releases a little juice and becomes softer.




We chop the peeled carrot root with a special shredder for Korean carrots.




We also chop the peeled beets.

Cut off the cap and tip of the salad pepper. Next, cut it lengthwise and unfold it into a rectangle. Cut off the seed pod and finely chop the pepper into strips.

We are preparing the dressing.
To do this, mix honey with oil and lemon juice in a separate bowl.




Leave it for 10-15 minutes to marinate.






Try also cooking, which is also easy to prepare and tastes very good. Bon appetit!

There is an opinion among amateur cooks that the more complex the recipe, the tastier the prepared treat is, but this is far from true. Beetroot and cabbage salad is ready to debunk stereotypes, because it is a vivid example of how you can prepare a delicious and healthy snack from a minimum of the simplest ingredients. And besides, the culinary potential of these products is so great that you can prepare many different salads from them to suit every taste.

No one will argue if we say that cabbage, carrots and beets are some of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits produce excellent harvests in our latitudes, they also contain remarkable benefits.

Healthy beets

Dishes made from fresh carrots and beets are literally bursting with benefits. It is even difficult to count the amount of vitamins, minerals, and fiber in their composition, and their energy value is so low that these products are a tasty morsel for diets.

Carrots and beets are included in many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot soup, vegetable cutlets, stew and pancakes. But most often these vegetables, together and separately, can be found in cold appetizers.

It is impossible to guess how many recipes from beetroot and carrots there are in the world, but among them, fresh and canned salads from cabbage and colored root vegetables remain traditional for us.

“Brush” salad from beets and cabbage

Ingredients

• — 1-2 pcs. + -
• - 1 PC. + -
• Cabbage - 1/4 fork + -
• — 50 ml + -
• - on the tip of a knife + -
• - 1 tsp. + -
• — 2 pinches or to taste + -

Preparation

Containing beets, cabbage and carrots, it is an excellent option for cleansing the body of toxins, and also acts as an excellent complex of vitamins. Carrots and other raw ingredients are a pure source of dietary fiber and fiber, which promotes digestion and accelerates metabolic processes. It is very easy to prepare.

1. Vegetables peeled from skins and withered leaves: carrots, beets and cabbage, chopped and grated.
2. Add the cabbage and press with your hands to soften it slightly.
3. Season the beets with unrefined sunflower or olive oil (2 tbsp) and mix thoroughly so that each straw is covered with an oil layer. This will prevent the remaining ingredients from turning ruby.
4. Now you can mix all the ingredients, add salt and pepper to taste. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

• Pre-soaked and then crushed prunes promote digestion;
• Pomegranate seeds will complement the treat with vitamin C and iron, and also give the snack a pleasant sour-tart taste;
• Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
• There is also a sweet and sour version of this salad, where granulated sugar (1-2 tsp) is also added for dressing along with oil, lemon juice and a pinch of salt.

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and remained there forever, because they are so tasty. Any housewife can prepare classic Korean carrots at home if she has some seasoning. And if you make the dressing yourself, and add cabbage and beetroot to the traditional orange root vegetable, then you won’t be taken by the ears from such a salad.

Ingredients

• A small forkful of cabbage – 500 g;
• Beetroot – 1 root vegetable;
• Carrots – 120 g;
• Onion – 1 onion;
• Coriander powder - ½ tsp;
• Garlic cloves - 3 pcs.;
• Table vinegar 9% - 50-70 ml;
• Refined vegetable oil – ½ tbsp.;
• Black pepper powder – ½ tsp;
• Granulated sugar – 20 g;
• Table salt – 1.5 tsp.

Making beet and cabbage salad

1. Chop the prepared, washed and peeled vegetables. Grate carrots and beets for a Korean salad, and use a shredder to turn the cabbage into smooth and thin strips.
2. Now in a large, wide-bottomed container, mix all the vegetables together with salt, slightly pressing the slices so that the salt saturates the cabbage and root vegetables well. Leave the half-finished salad to brew for 15-20 minutes.
3. Meanwhile, chop the onion into thin rings and fry in oil until translucent and lightly golden. Mix the finished frying with the salted vegetables.
4. Now mix the salad with the rest of the ingredients as an aromatic dressing mixture: add sugar, then pepper, coriander and pressed garlic.

Pour in the vinegar and oil and mix everything thoroughly again. The salad in this form should marinate in the refrigerator for about 2-3 hours.

Salad “Goat in the garden”

This type of treat is guaranteed to become the main object of admiration just for its appearance. And after tasting this masterpiece, you will definitely have more fans of your cuisine.

Ingredients

• Smoked sausage – 0.3 kg;
• Cabbage forks – ½-1/3 pcs.;
• Carrots – 250 g;
• Beetroot – 120-150 g;
• Potatoes – 3 tubers;
• Fresh cucumbers – 2-3 pcs.;
• Garlic cloves – 2 cloves;
• Mayonnaise – 1 small pack;
• Salt – 7 g;
• Pepper powder (black) – ½ tsp.

Homemade “Kozlik”

1. All components of this salad are used without heat treatment, which makes this appetizer a storehouse of useful substances. And thanks to this, this salad is prepared very quickly.
2. All components should be crushed into strips. Shred cabbage, shred potatoes on a coarse grater, hand-cut cucumber and sausage into thin slices, and peel beets and carrots using a Korean grater.
3. Potatoes are the only component that requires pre-cooking. But you don’t need to boil it, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, place the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish, place a mound of sausage in the center; along the edges, in the shape of a seven-flowered flower, we place other components in heaps with petals, which should first be seasoned with a little salt and pepper. It turns out to be a very bright, healthy and creative salad. Squeeze mayonnaise over the inner sausage circle.

This salad should be served in portions and placed on a dish immediately before serving so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage can be replaced with meat fried with seasonings.

A light cabbage salad with beets will never harm your figure. Recipes for cooking with carrots, garlic, onions, garlic, for the winter.

It’s not for nothing that cabbage, beet and carrot salad is called a vitamin bomb or salad. Since the vegetables in this salad are used raw, you will get the maximum benefit from them.

• White cabbage – 200 gr.,
• Onion – 1 pc.,
• Carrots – 1 pc.,
• Half a medium beet
• Salt - to taste
• Refined sunflower oil – 2-3 tbsp. spoons,
• Sugar - one teaspoon,
• Apple cider vinegar – 1 teaspoon

After all the ingredients have been prepared, you can begin preparing this dietary salad. Wash the carrots and beets. Peel them along with the onion. Finely chop the required amount of white cabbage with a knife. Place in a bowl. Press it lightly with your hands to make it softer and juicier. If young cabbage or Chinese cabbage is used to prepare the salad, then its already thin and juicy leaves do not need to be crushed additionally.

Grate carrots and beets for this dietary and vegetarian salad on a medium grater.

Cut the onion into cubes.

Combine all the salad ingredients - cabbage, onions, carrots and raw beets - in one bowl.

Stir the almost finished cabbage salad with beets and carrots with a spoon, spatula or fork.

All that's left is to fill it up. To dress cabbage salad you will need salt, sugar, vinegar and vegetable oil. Moreover, all these ingredients can be immediately mixed in a bowl or added directly to a bowl of salad. You can use apple, grape, pomegranate or ordinary table vinegar for salad.

If for some reason you do not use vinegar, then replace it in the salad with a pinch of citric acid or lemon juice. Vegetable oil can also be different. Salt the salad.

Add sugar.

Pour in apple cider vinegar.

Add refined sunflower oil or any other oil you desire.

Just mix the salad and let it sit in the refrigerator for at least one hour.

That's all, a delicious, quick diet salad of cabbage with carrots and beets is ready. Enjoy your meal. I will be glad if you like this recipe and find it useful.

Recipe 2: cabbage and beet salad for the winter (step by step)

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For the marinade:

• water - 1.1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares; no need to chop. Cutting cabbage takes literally a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (can be cubes or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

That's it, the vegetables are ready. Now you need to put them in a three-liter jar. Place cabbage on the bottom, some carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, compacting them. The last layer should be beetroot and carrot.

When the vegetables are put in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill the jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns (you can also ground) into the water. Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour vinegar and turn off the heat.

Remove the bay leaf. Immediately pour the rest of the marinade into a jar with vegetables. You need to pour hot marinade over the cabbage, and the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put pressure on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad for breakfast.

Pickled cabbage turns out bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend making this elegant preparation!

Recipe 3: cabbage and beet salad (step-by-step photos)

• white cabbage - 400 g,
• table beets - 1 pc.,
• onion - 1 pc.,
• oil (olive, sunflower) - 50 ml,
• horseradish - 1 tbsp,
• sea ​​salt or rock salt - on the tip of a knife,
• granulated sugar -0.5 tsp,
• pepper (ground) - to taste,
• greenery.

First of all, let's deal with the cabbage. Take a tight fork, remove the top leaves and cut it in half. And then chop the cabbage into strips.

Chop the peeled beets into thin long strips or three on a grater.

Cut the peeled onion into thin half rings. Chop the greens finely.

Place the vegetables in a salad bowl and make the sauce.

Pour vegetable oil into a separate bowl (you can use any oil if desired - olive, sesame, pumpkin), add salt and granulated sugar. Stir and add ground pepper, it is important to know the measure so that it doesn’t turn out too spicy. Well, the last ingredient is horseradish.

Mix.

Season the salad with the resulting sauce, let it sit for a while, and put it on the table.

Bon appetit!

Recipe 4: Salad of white cabbage and raw beets

• White cabbage 500 grams
• Carrots 500 grams
• Beetroot 500 grams
• Onions 150 grams
• Vegetable oil ½ cup
• Salt 1 teaspoon (optional)
• Vinegar 9% 2 tablespoons
• Pepper ½ teaspoon

Peel the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm to the board.

The carrots must be washed with special care, and then peeled off with a special knife. Grate the clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Peel the bulbs and remove inedible ends. Then cut each vegetable into two halves and cut each of them into thin half rings.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, lightly squeeze it with your hands. Then let the mixture sit for 1 hour. After this time, the salad is completely ready to eat and can be served!

Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health. Bon appetit!

Recipe 5: salad with beets, pickled cabbage and apple

Prepare a salad of pickled cabbage with beets.

• beans - 0.5 cups;
• apple - 1 piece;
• beets (medium) – 1 piece;
• pickled cabbage (Korean style) - 0.5 cups.

For refueling:

• honey – 1 teaspoon;
• apple cider vinegar (or lemon juice) – 1 tablespoon;
• soy sauce – 1 tablespoon;
• vegetable oil – 1 tablespoon.

Beans and beets for pickled cabbage salad, of course, need to be boiled. Therefore, it is better to do this in advance. The beans can be soaked in cold water overnight and then they will cook faster. Try not to overcook it, it should be whole.

It will take at least an hour to boil the beets. Take all these points into account, and then the holiday salad will be prepared on time.

Let the finished beets cool (you can speed up the process with cold water). Then remove the top layer from it and grate it on a coarse grater.

Now put all the prepared ingredients: beans, beets, apples and cabbage in a deep container and mix.

For spiciness, you can add red pepper if you like.

Mix all the listed ingredients in one container and get a delicious dressing for our holiday salad.

In principle, the dish is already ready to serve, but... let’s do the final (mandatory) preparations. Let's prepare not just a salad, but a Valentine's salad. We lay it out in the shape of a heart, decorate it with greenery and now put it on the table.

Recipe 6: Beet salad with cabbage and pomegranate (with photo)

An appetizing, tasty, and most importantly healthy vegetable salad, in which boiled beets set the main tone. The beets are complemented with chopped white cabbage, fresh carrots and pomegranate seeds.

• Cabbage - 250 gr
• Beets - 1 piece
• Carrots - 1 piece
• Pomegranate - ¼ piece
• Salt - to taste
• Sugar - 2 pinches
• Olive oil – 25 ml

The ingredients are prepared, you can start chopping them. The order of cutting the ingredients does not matter; we suggest starting with shredding white cabbage. Remove the top leaves from the head of cabbage and finely chop the cabbage on a cutting board. Transfer the chopped cabbage to a bowl.

The next ingredient for the vegetable salad is boiled beets. Peel the cooled beets, then chop them using a medium-mesh grater.

We do the same with fresh carrots. Peel it and grate it. Transfer the chopped carrots to the cabbage and beets.

The main ingredients of the vegetable salad are chopped and placed in a bowl. All that remains is to add pomegranate seeds. We clean the pomegranate in a convenient way, remove the grains and transfer them to the chopped salad ingredients.

Season the salad with salt to taste, you can add a little granulated sugar (at your discretion). Add vegetable oil for dressing.

Mix the salad ingredients with a spoon.

A delicious vegetable salad of boiled beets, fresh cabbage, carrots and pomegranate seeds is ready! We serve it to the table in a common salad bowl or put it in bowls and serve it in portions. Bon appetit and good health!

Recipe 7: Beet, cabbage and carrot salad with garlic

• 200 grams of beets;
• 200 grams of carrots;
• 200 grams of white cabbage;
• a couple of cloves of garlic;
• 3-4 tables. l. sunflower, aromatic oil;
• a couple of pinches of salt and granulated sugar;
• 2 tables. l. vinegar.

I chop the cabbage thinly. As usual, you should not mash or knead the cabbage with your hands. The salad will be good as is.

Grate the carrots on a coarse grater to make the salad juicy. I buy sweet carrots for salad.

I do the same with beets. A Korean grater helps me with this.

Squeeze the garlic into the grated vegetables. The salad develops a character that is not very bold or fiery, but confident and fiery.

I stir everything so that the vegetables combine with each other. The salad seems to consist of simple vegetables, but together they harmonize well and as a result I get a healthy, very tasty salad. The simpler the ingredients, the better the recipes sometimes.

I also add a little salt and granulated sugar to the salad to make the dish complete and perfect in taste.

At the very end, I pour in sunflower oil to combine the vegetables into one composition and mix the salad.

Cabbage salad with beets and garlic and vinegar should stand for about 15 minutes and brew in a cool place.

I serve a delicious vegetable salad to the table, garnished with herbs. Green onions work great.

VIDEO

Watch the video of how cabbage and beet salads are prepared for the table and for the winter:

Ingredients:

• Fresh cabbage - 250 g;
• Carrots - 1 medium size;
• Beets - 1 small;
• Garlic - 1-2 cloves (to taste);
• Oil - 2 tbsp. l., vegetable;
• Soy sauce - 2 tbsp. l.;
• Seasoning for Korean carrots.

Invaluable benefit!

In the spring, when the body is already starving for vitamins, and at any other time of the year, an easy and quick-to-prepare salad of fresh cabbage, beets and carrots will give vigor and ensure the supply of useful substances to all organs of the body. A salad that contains beets, a natural cleanser, and cabbage, a source of ascorbic acid, will help fight various ailments associated with reduced immunity and toxins.

Beetroot will help cleanse the intestines of bacteria and toxins; it is very useful for pregnant women, people suffering from hypertension, obesity, atherosclerosis, has an anti-inflammatory effect, and prevents the development of anemia.

Cabbage contains many vitamins and microelements, including vitamin C, B, phosphorus, sulfur, potassium and calcium.

Carrots are rich in vitamins and provitamin A. When boiled, they are a greater source of antioxidants than when raw. Useful for hypertension, varicose veins, atherosclerosis, diabetes. It is an excellent tool in the prevention of cancer.

Variety of options

There are a lot of options for preparing this dish; the number of ingredients, as a rule, varies at the request of the cook, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots in combination with garlic will serve as a good immunomodulator, as garlic increases the overall benefit of the salad due to its powerful antimicrobial and antiviral properties.

You can simply prepare a mixture of cabbage with boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, more vitamins remain in foods that are not subject to heat treatment. Raw beets, carrots and cabbage are an excellent salad for people who care about their appearance. There is also an option for recipes for preparing such a salad with apples.

By the way, the combination of seaweed and beets in a salad, which can also be served on a holiday table, would be original. Carrots are also often added to it.

For better absorption of the ingredients and, accordingly, greater benefits of the salad, it must be seasoned with vegetable oil, since some vitamins contained in carrots (especially in them), beets and cabbage are fat-soluble.

Onions are also often used as an ingredient in salad, and an apple, if used for cooking, is usually sprinkled with lemon juice so that it does not darken and lose its attractive appearance.

By the way, if it is contained in a salad with cabbage, beets and carrots, vinegar would be an excellent option for dressing it, which will also add a piquant flavor to the dish.

A very popular method is preparing a salad from cabbage, carrots and beets with the addition of meat, which, after boiling, is cut into strips and fried until an appetizing crust is formed.

Sometimes you can come across such an interesting recipe - salad of cabbage, beets and carrots with chips. In this case, the main ingredients are prepared, chopped and mixed first, and the chips are broken and added last, or served separately and mixed with the salad directly on individual plates. This method is practiced so that the chips do not lose their crispy, brittle consistency.

Easy to cook!

So, how to prepare a salad from cabbage, beets and carrots?

1. Beets and carrots must be grated on a coarse or medium grater.
2. Chop the cabbage as finely as possible. To make it more soft, sprinkle with a small amount of salt and knead with your hands.
3. Grate the garlic on a fine grater or pass through a garlic press.
4. Combine all ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
5. After the salad has steeped (25-60 minutes), it is ready.

This simple and extremely healthy salad can be served garnished with parsley. Perfect for a light snack between main meals, as well as a snack for dinner and as one of the dishes on the holiday table. Indispensable for those who fast.