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Boiled beetroot and carrot salad

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887
Kitchen European
Calorie content 145.2 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 6.4 gr.
Fats * 9 gr.
Carbohydrates* 19.7 g
* per 100 gr. product
Boiled beetroot and carrot salad
Content

Boiled beets with fresh carrots and cabbage form a light and vitamin-rich salad. Smoked sausage will add a pleasant meaty flavor to the dish and make it more satisfying. This salad can be used as a snack, or served with main courses. The salad is prepared quickly, you just need to give it time to soak, keep this in mind when preparing.

 

Ingredients

Cooking process

step 1 out of 8
Combine mayonnaise and seasonings in one bowl.
step 2 out of 8
Mix the sauce well until creamy and set aside.
step 3 out of 8
If the beets are fresh, wash them well with a brush and boil them in boiling water. Peel the beets and carrots, remove the husks from the onions and rinse them under water.
step 4 out of 8
Remove the film from the sausage, cut into circles first, and immediately shape into straws.
step 5 out of 8
Remove the top leaves from the cabbage. Chop the beets, carrots and cabbage in small strips on a food processor.
step 6 out of 8
Chop the onion into small cubes.
step 7 out of 8
Transfer all salad ingredients to a large bowl and add finely chopped garlic.
step 8 out of 8
Put the dressing in the salad, stir and leave on the table for 30-60 minutes to soak.

Bon Appetit!

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