In the cold season, refreshing salads can not be enjoyed all the time, and vegetables are not pleased with their taste in season. To please yourself with a light salad snack, you do not need to be packed with cucumbers, tomatoes and radish, in a cold season, a good salad is obtained from seasonal vegetables, for example, beetroot and carrots.
Salad with beets, cabbage and carrots
Ingredients:
- cabbage - 1 head;
- carrots - 2 pieces;
- beet - 3 pcs .;
- tahini sauce - 3 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- soy sauce - 1 tbsp. a spoon;
- pepper - 1/2 tsp;
- salt - to taste;
- pumpkin seeds.
Preparation
We clean the cabbage from the outer leaves and mine. Carrots and beets are peeled. We rub all the ingredients on a grater, cabbage shred on a fine shredding.
In a separate bowl, we prepare the dressing: mix lemon juice, soy sauce, pepper, salt and tahini sauce. We mix the vegetables with dressing in a salad bowl and serve them to the table, decorating with pumpkin seeds.
Salad from beets, carrots and potatoes
Salad from beets, carrots and potatoes, and in a simple way - vinaigrette , is present on our table for more than a decade. So why not pay tribute to this glorious, time-tested dish and not cook it for today's dinner in a slightly more modern way?
Ingredients:
- carrots - 2 pieces;
- potatoes - 2 pieces;
- beet - 1 pc .;
- onions - 1 pc .;
- pickled cucumbers - 75 g;
- sour cream - 1 tbsp. a spoon;
- mayonnaise - 1 tbsp. a spoon;
- capers - 1 tbsp. a spoon;
- salt, pepper - to taste;
- greens for decoration.
Preparation
Carrots, potatoes and beet, but not clean. We put vegetables in a pot: carrots with potatoes together, and beets - separately, so as not to color the rest of the vegetables. Fill the vegetables with water and put them on the stove. As soon as the water boils, the fire is reduced and cooked all about 40 minutes, or until soft. We merge the water, let the vegetables cool down and clean them from the peel.
Now it's time to cut, chop the vegetables into the vinaigrette with small cubes. Along the way, do not forget to chop onion, pickled cucumbers and greens.
Mayonnaise, sour cream and capers are mixed in a separate plate, salt and pepper. We fill the vegetables with the resulting sauce and serve it to the table, not forgetting to decorate the salad with herbs.
Beetroot salad with carrots and apple
Ingredients:
- beet - 2 pcs .;
- carrots - 2 pieces;
- green apple - 1 piece;
- parsley;
- lemon juice - 1 teaspoon;
- white wine vinegar - 2 tsp.
- honey - 1 teaspoon;
- Dijon mustard - 1 teaspoon;
- olive oil - 3 tbsp. spoons;
- salt pepper.
Preparation
Beetroot and carrots are mine and peeled from the peel. We rub both vegetables and an apple on a large grater. In a small bowl, mix lemon juice, vinegar, honey, Dijon mustard and olive oil. Solim and pepper.
We put grated vegetables in a salad bowl and season with ready-made sauce to taste. Sprinkle the salad with chopped parsley and, if desired, seeds, or nuts.
Salad with cheese, beets and carrots
Ingredients:
- beets - 1 kg;
- carrots - 6 pcs .;
- olive oil - 3 tbsp. spoons;
- salt pepper;
- orange juice - 3 tbsp. spoons;
- wine vinegar - 1 ½ tsp;
- tarhun - 1 ½ tsp;
- chicory - 3 pieces;
- goat cheese - 250 g;
- pecans - to taste.
Preparation
Carrots and beets are cleaned and cut into large pieces. Spread the vegetables on a baking sheet and pour with olive oil. Solim and pepper all to taste. We bake carrots with beets at 200 degrees to softness (about 25-30 minutes). Let the vegetables cool down for 5 minutes.
In the meantime, whisk together the orange juice, vinegar and the remains of olive oil. We add to the dressing the crushed tarhun. In a deep bowl, or on a board we spread baked vegetables and water them with dressing. On top of the salad lay out pieces of goat cheese, chopped nuts and serve everything to the table.