Diet beetroot salad for dinner
Vegetable salads are especially popular on summer days when we don't feel like eating hearty, hot meals. Have you tried beetroot salad? Refreshing, light, and if you pre-cook the beets in advance, it's ready in just a few minutes.
Ingredients · Servings 2
- 200 g cooked beetroot
- 100 g sterilized cucumbers
- 100 g sterilized peas (or frozen)
- 100 g carrots (we can use fresh or sterilized with peas)
- 3 tablespoons olive oil
- salt
- ground pepper (to taste)
Method · 15 min
- Drain the sterilized vegetables from the brine and let them drain. If using fresh carrots, peel them, boil them for 10–15 minutes and cut them into cubes.
- Cut the cucumbers into small cubes.
- Peel the cooled cooked beets and grate them coarsely.
- Add diced pickles, peas and carrots – either sterilized or fresh.
- Add olive oil to the salad, season with salt and pepper to taste and serve.
