Calorie content: Not specified
Cooking time: Not specified

Now Great Lent has begun and people who are going to adhere to it will be interested in learning new recipes and other snacks. I want to advise you to cook very interesting salad from cabbage and beets, and, most importantly, that it turns out to be both tasty and low-budget at the same time, because it contains only vegetables - white cabbage, table beets, carrots and salad peppers. And we will dress this salad with a very interesting dressing. The trick is that we will mix butter with honey and lemon juice. It is the aroma of honey that creates the taste of the whole dish and makes it more refined and aromatic.
In general, I like such dishes because they are quick to cook and always the right ingredients is in the refrigerator. And in just 10-15 minutes you will have the most delicious vegetarian dish... To spice up the flavor 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 must be taken so that the forks are fresh and firm, then the chopped cabbage in the salad will turn out to be crisper and tastier. And to make the carrots more juicy, then before chopping them, let them stand 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 more juicy. By itself, the combination of cabbage, carrots and beets is already quite interesting, and the salad peppers added to them add aroma and piquancy.
The presentation of the salad is simple and unpretentious: as usual, we mix all the ingredients, fill them with dressing and put them in a salad bowl, sprinkling with sesame seeds on top.
The recipe is for 2 servings.

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

Step by step recipe with photo:

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




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




Grind the peeled carrot root crop with a special shredder for Korean carrots.




We also grind peeled table beets.

Cut off the cap and tip of the salad peppers. Next, we cut it lengthwise and unfold it in the form of a rectangle. Cut off the seed box and finely chop the pepper into strips.

Preparing the dressing.
To do this, in a separate bowl, mix honey with butter and lemon juice.




We leave it for 10-15 minutes to marinate.






Also try to cook, which is also easy to prepare and very tasty. Bon Appetit!

A product such as beets is very useful for our body. It speeds up the metabolism, cleanses the stomach and has a very beneficial effect on the blood. We advise you to try and love beetroot, cabbage and carrot salads. Or and.

You can use beef or veal tongue for this salad. The first is larger and therefore takes longer to cook. The second one will be softer. Add lettuce leaves, capers and delicious dressing.

For a salad of beets and cabbage you need:

• 1 language;
• 1 apple;
• 1 beet;
• 100g white cabbage;
• 50 grams of carrots;
• 60 ml mayonnaise;
• 15 ml mustard;
• 5 ml lemon juice.

Cabbage salad with beets:

1. Preheat the oven to 180 degrees.
2. Wash the tongue and send it to a saucepan with sufficient water. Send to the stove before full readiness... You can add spices to the water to taste.
3. You need to cook such a product depending on the size. If the tongue is beef, then from two to four hours. If the tongue is veal, then up to two o'clock. The tongue can be boiled faster if it is cut into pieces, but this will make it harder to peel off.
4. Pull the ready tongue out of the boiling broth and sharply lower it into cold water for two minutes.
5. After two minutes, pull off the skin from the tongue, like a stocking.
6. Cool the meat and cut into strips.
7. Wash and tear the lettuce leaves.
8. Remove the top leaves of cabbage and discard. Chop the rest of the leaves into strips.
9. Wash and peel the beets. Send to bake for twenty minutes.
10. Grind the cooled beets on a coarse grater.
11. Wash, peel and cut the cucumber into strips. Put in a colander and sprinkle with salt.
12. Leave for half an hour. Squeeze out after half an hour.
13. Peel the apples and cut into strips, sprinkle with citrus juice.
14. Combine apples, tongue, cabbage and cucumbers and beets.
15. Grate the carrots and add to the rest of the food.
16. Mix mustard, mayonnaise, add pepper and salt. Mix.
17. Sauce the combined components.
18. Place on a plate, garnish and serve.

No less satisfying and useful option will . You can find his recipe on our website.

Cabbage, beet and carrot salad

The dish will be hearty due to pork. Everyone knows that this meat is high in calories and much fatter than beef or chicken. The salad is simple, because it consists of only four components. But it is good because it can replace a full-fledged dish.

For salad beets, carrots, cabbage you need:

• 400 grams of pork;
• 1 carrot;
• 1 beet;
• 1 small head of cabbage;
• 80 ml mayonnaise;
• 30 ml of vegetable oil.

Beetroot, Carrot and Cabbage Salad:

1. Remove the cabbage from its upper leaves, disassemble the head of cabbage into sheets.
2. Wash the leaves, then chop them finely.
3. Wash and peel the carrots. This can be done at the same time using a stiff dish brush. You just need to rub the carrots during washing, and the water will wash away all the dirt at this time. With this method, there will be no need to peel carrots with a vegetable peeler.
4. Grind the carrots with a grater.
5. Wash and peel the beets, grate them.
6. Collect cabbage, carrots and beets in a bowl. Add salt and mix well. Set aside.
7. Wash and remove pork from fat and films, if necessary.
8. Wash the meat again and dry it. Cut it into cubes.
9. Preheat a skillet with meat and lay out the pork pieces. Fry until tender, you can add spices.
10. Cool the meat a little, and then add it to the salad.
11. Pour in mayonnaise, stir and let it brew for half an hour.
12. Salad cabbage, carrots, beets can be served!

Tip: meat can be fried a little differently. To do this, you need to take your favorite spices and wipe off the meat abundantly. Put it in a frying pan with heated oil and fry until tender. Cool the finished pork and then chop into strips.
To make the carrot and beetroot cabbage salad even tastier and homemade, prepare a real one, homemade mayonnaise... Combine eggs (or only yolks), lemon juice, mustard and sugar with salt. When the mass becomes homogeneous, gently pour in the vegetable / olive oil... Do not do this right away, as the sauce may stratify. Add oil until desired consistency is achieved.

Cabbage salad, beets, carrots for weight loss

Cheese salads always bring new and unusual flavors to the house. All cheeses are different in aroma, texture, taste and even color, which means that all dishes with them turn out to be completely different.

For salad, cabbage, carrots, beets you need:

• 4 beets;
• 3 potatoes;
• 2 carrots;
• 5 pickles;
• 1 can of green peas;
• 150 grams of cabbage;
• 50 grams of capers;
• 60 ml olive oil;
• 50 grams of sea salt.

Carrot beetroot and cabbage salad:

1. Wash and dry the beets. Wrap in foil.
2. Preheat the oven to 180-200 degrees.
3. Sprinkle a baking sheet with sea salt and put the beet balls on it.
4. Send the baking sheet to the oven for a few hours.
5. Rinse the potatoes and cover with water in a saucepan. Put on the stove to cook, periodically checking for softness. Cool the finished potatoes by draining the water.
6. Wash and peel the carrots. This can be done at the same time using a stiff dish brush. Just during washing, you need to rub the carrots with a brush, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler is no longer necessary.
7. Pour carrots with water and boil until soft. It is important not to overcook it, like potatoes.
8. Cool the carrots after cooking without water.
9. Peel and cut the potatoes into cubes.
10. Chop the carrots into cubes.
11. Peel the beets after cooling and cut into cubes.
12. Open the peas and pour the contents into a large sieve / colander.
13. Combine root vegetables with peas in a container.
14. Remove the top leaves from the cabbage, and chop the rest into strips with a knife.
15. Peel the cucumbers and cut them into cubes. Pour into the rest of the products.
16. Send capers there.
17. Add olive oil and pepper with salt to the food. Stir and eat.

Cabbage salad with beets

For a salad with beets and cabbage you need:

• 2 beets;
• 1 medium onion;
• 5-6 mushrooms (dried);
• 15 grams of horseradish;
• 60 ml of vegetable oil;
• 100 grams of cabbage;
• 1/2 bunch fresh parsley

Beetroot salad with cabbage:

1. First of all, you need to do the longest and most necessary process - boil the beets. To do this, wash it and fill it with water in a saucepan. Remove to the stove for at least an hour.
2. After an hour, check the beets for softness and if they have already been cooked, you can drain the water and cool the root vegetable.
3. Peel the cooled beets and chop with a grater.
4. Peel the onion and cut off the stalk (tip with roots). Wash the onion head and then chop it into small cubes.
5. Heat a frying pan with oil and fry the chopped onion until golden brown.
6. Soak the mushrooms for four hours.
7. After the time has elapsed, boil them until fully cooked, cool and then cut into strips.
8. Wash the parsley and remove the herbs from the branches. Chop only her finely. We don't need twigs.
9. Horseradish peel and grate.
10. Remove the cabbage from the top sheets, and finely chop the rest.
11. Put cabbage, beets, onions, mushrooms, horseradish and parsley in a salad bowl.
12. Season the salad with vegetable oil and spices to taste. Bon Appetit!

Tip: instead of boiled dried mushrooms, you can take fresh ones. Peel the caps and legs, and then cut them into strips or slices. Fry them in vegetable oil until the liquid evaporates and then another five minutes. Add cooled mushrooms to salad.

With curd mousse

This dish will seem strange and very unusual to you at first, but once you taste it, you will regret not having done it before. It's very simple and incredibly delicious. Start cooking right now, because the beets still need to be pickled.

Grocery list:

• 2 medium beets;
• 2-3 grams of ground red paprika (sweet);
• 2 grams of ground rosemary;
• 1 sprig of fresh mint;
• 15 ml mustard;
• 30 ml of vegetable oil;
• 200 grams of cottage cheese;
• 1 clove of garlic;
• 15 grams of walnuts;
• 3 white cabbage leaves;
• 5 baguette slices.

Build lettuce:

1. Wash the beets and boil until soft.
2. Remove soft beets from water and cool. Then peel it and cut it into cubes or rings.
3. Wash the mint and chop finely.
4. Put paprika, mint, rosemary, mustard, oil in a small bowl. Add pepper and salt and mix well.
5. Put the beets in the resulting marinade and mix well. Leave for at least ten hours - a day.
6. Put the finished beets on a large sieve.
7. Let the oil drain off the pickled beets.
8. Peel the garlic and put it through a press.
9. Kill the cottage cheese with a blender or rub through a sieve so that it acquires a creamy texture. Add a little butter to the curd, which is glass from the beets, garlic and mix well.
10. Dry the nuts in a dry frying pan until golden brown, and then chop them very finely with a knife.
11. Chop the cabbage.
12. Dry the baguette in a dry frying pan.
13. Now lay the salad in layers in the cooking ring, starting with the curd mousse.
14. Then a layer of pickled beets, cabbage and again curd cream... Fill the ring all the way to the top, ending with the beets.
15. Decorate the salad with chopped nuts.
16. Serve the dish with pieces of baguette.
17. Remove the ring just before serving.

Cabbage salad with carrots and beets is a great option for both dinner and lunch. Some options are even suitable for breakfast. Try all five recipes for kale, beetroot, carrot salad and you will see how many flavors you have not yet discovered. And believe me, there is even more to come!

Everyone knows about the benefits of cabbage. And, probably, everyone at least once in his life tried her pickled or pickled. Moreover, classic recipe salting can always be changed - to fit your taste or your time constraints. So, cabbage marinated with beets retains no less vitamins and nutrients, but it has a number of advantages. It takes only 24 hours to cook and eats just as quickly. The products necessary for its preparation are always at hand at any housewife. And finally, thanks to the use of beets, cabbage acquires an amazingly beautiful coral color. So do not hesitate, it is worth preparing and trying this salad.

Ingredients

• fourth part of a head of white cabbage__NEWL__
• half beet__NEWL__
• 50 ml each vinegar and vegetable oil__NEWL__
• 2 cloves of garlic__NEWL__
• 1 half teaspoon of salt__NEWL__
• 50 grams of granulated sugar__NEWL__

Description of the cooking process:

1. Chop the cabbage as thin as possible.

2. Peel the beets and grate coarsely.

3. Combine both vegetables and mix thoroughly. You can even use your hands - squeezing and kneading to make the juice stand out.

4. Prepare the dressing: combine salt, vinegar, sugar and vegetable oil, stir and warm slightly in a water bath to dissolve the sugar and salt. Cut the garlic into thin slices and add to the dressing.

Tip: if you want a spicier salad, add hot red pepper cut into thin slices to the marinade.

5. Pour the mixture of chopped vegetables with the prepared marinade, mix again and, covering the container with a lid, send it to the refrigerator for a day.

After 24 hours, a flavored salad of cabbage and beets will be ready. You will recognize that someone is already tasting it by the cheerful crunch coming from the kitchen.

Ingredients:

• 1 medium white cabbage (900 grams);
• 100 grams of beets;
• 200 grams of carrots;
• 2-3 cloves of garlic;
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons of vinegar;
• half a glass of sunflower oil.

Delicious salad with cabbage and beets. Step by step recipe

1. First, prepare the cabbage: remove the top leaves, rinse, dry and finely chop with a knife or a special grater.
2. Next, wash, peel the carrots and grate them.
3. Then we take raw beets, wash, peel it and grate it in the same way as carrots.
4. If desired, you can boil the beets, do it based on your culinary preferences.
5. Put chopped cabbage, grated carrots and beets into a convenient bowl.
6. Use a knife, grater or garlic press to chop the garlic and add it to the vegetables in a bowl.
7. Adjust the amount of garlic to your taste, the more you put it, the more piquant the taste of the salad will turn out.
8. You can add your favorite ingredients to the salad. Pickled gherkins complement the taste of the salad very well (they need to be grated or cut into thin strips with a knife).
9. You can also add green pea... If desired, you can add a grated or chopped apple into strips.
10. Add salt, sugar, vinegar and sunflower oil, mix everything thoroughly.
11. You can use table vinegar, but add it carefully, because it is sour and has a sharp taste and smell. You can add wine vinegar, it comes in two types: white (softer and more delicate in taste) and red (it is sharper and sour). Also works well Apple vinegar, its taste is mild with a pronounced fruity note. Add vinegar based on your preference.
12. The salad can be served immediately, or you can put it in the refrigerator to infuse, so it will be even tastier.
13. Garnish with herbs before serving.

Highly delicious salad with cabbage and beets ready. I like that all the ingredients that make up the salad do not require heat treatment, and this significantly saves cooking time, while maintaining all the vitamins in vegetables. This salad can be served as a separate dish or together with meat dishes... On the site "Very tasty" you can find many more interesting and original recipes salads. Bon appetit and enjoy cooking.

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 yearning for vitamins, and at any other time of the year, an easy and quick salad of fresh cabbage, beets and carrots will invigorate and provide the supply of nutrients to all organs of the body. A salad containing beets, a natural cleaner, and cabbage, a source of ascorbic acid, will help fight various ailments associated with reduced immunity and slagging.

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

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

Carrots, on the other hand, are rich in vitamin and provitamin A. When cooked, they are a great source of antioxidants than raw ones. Useful for hypertension, varicose veins, atherosclerosis, diabetes mellitus... It is an excellent agent in the prevention of cancer.

Variety of options

There are a lot of cooking options for this dish, the amount of ingredients, as a rule, varies according to the wishes of the culinary specialist, 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 general benefit lettuce due to its powerful antimicrobial and antiviral properties.

You can simply make a mixture of cabbage and boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, in foods that are not subject to heat treatment, more vitamins remain. Raw beets, carrots, and cabbage are great salad for people looking after their appearance... There is also a recipe for making such a salad with an apple.

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

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

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

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

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

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

Easy to cook!

So how do you make a salad of cabbage, beets and carrots?

1. Beets and carrots must be grated on a coarse or medium grater.
2. Chop the cabbage as small as possible. To make it softer, sprinkle with a little 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 meals, as an appetizer for dinner and as one of the dishes on festive table... Indispensable for those who are fasting.