Delicate salad with cabbage and beets live - good and taste. Fresh cabbage and beet salad Cabbage and red beet salad

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

Ingredients

a quarter of a head of white cabbage__NEWL__
half a beetroot__NEWL__
50 ml each of vinegar and vegetable oil__NEWL__
2 garlic cloves__NEWL__
1 partial teaspoon salt__NEWL__
50 grams of granulated sugar__NEWL__

Description of the cooking process:

1. Shred the cabbage as thinly 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 so that the juice stands out.

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

Tip: if you want the salad to be spicier, 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, having covered the container with a lid, send it to the refrigerator for a day.

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

Cabbage, beet and carrot salad is not in vain called a vitamin bomb or salad. Since the vegetables in this salad are used raw, you will get the most out of them.

White cabbage - 200 gr.,
Onion - 1 pc.,
Carrots - 1 pc.,
Half a medium sized beetroot
Salt - to taste
Sunflower refined oil - 2-3 tbsp. spoons,
Sugar - one teaspoon,
Apple cider vinegar - 1 teaspoon

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

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

Onion cut into cubes.

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

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

It remains to fill it. 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. Vinegar for salad can be used apple, grape, pomegranate or ordinary table.

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.

Pour in the sugar.

Pour in apple cider vinegar.

Add refined sunflower oil or any other oil you desire.

The salad is left to mix and let it brew in the refrigerator for one hour.

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

Recipe 2: cabbage and beetroot 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 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. Slicing cabbage takes just 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 (you can cubes or in any convenient way).

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

Cut the peeled garlic into slices.

All vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them down. The last layer should be beet-carrot.

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

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

Remove bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. You need to pour the cabbage with hot marinade, while 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 oppression 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 gets bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant preparation!

Recipe 3: Cabbage and Beetroot Salad (Step by Step Photos)

white cabbage - 400 g,
beetroot - 1 pc.,
turnip - 1 pc.,
oil (olive, sunflower) - 50 ml,
horseradish - 1 tablespoon,
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 cabbage. Take a tight fork, remove the top leaves and cut it in half. And then chop the cabbage into strips.

We chop the peeled beets into thin long straws or three on a grater.

Cut the peeled turnip into thin half rings. Finely chop the greens.

We put the vegetables in a salad bowl and make the sauce.

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

We mix.

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

Bon appetit!

Recipe 4: White Cabbage and Raw Beetroot Salad

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

Clean the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut 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 the palm of your hand against the board.

Carrots must be washed with special care, and then peel off with a special knife. Grate a clean vegetable on a coarse grater or cut 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 with a coarse grater or also chopped into thin strips.

Peel the bulbs and remove the inedible tips. 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, mix 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 wring it out with your hands. Then let the mixture brew for 1 hour. After this time, the salad is completely ready to eat, you can serve!

Divide the beetroot and cabbage salad into portioned plates or serve on the festive table in a small salad bowl. You will see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for health. Bon appetit!

Recipe 5: Salad with Beetroot, Pickled Cabbage and Apple

Preparing a salad of pickled cabbage with beets.

beans - 0.5 cups;
apple - 1 piece;
beets (medium) - 1 piece;
pickled cabbage (in Korean) - 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 boiled ones. Therefore, it is better to do this in advance. Beans can be poured overnight with cold water and then it will cook faster. Try not to digest it, it should be whole.

In order to boil beets, it will take at least an hour. Consider all these points, and then the festive salad will be cooked on time.

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

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

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

We mix all the listed ingredients in one container and get a delicious dressing for our festive salad.

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

Recipe 6: Beetroot Salad with Cabbage and Pomegranate (with photo)

Appetizing, tasty, and most importantly - a healthy vegetable salad, in which the main tone is set by boiled beets. The beetroot is supplemented with chopped white cabbage, fresh carrots and pomegranate seeds.

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

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

The next ingredient for vegetable salad is boiled beets. We clean the cooled beets from the peel, then grind it with a grater with medium cells.

We do the same with fresh carrots. We clean it from the peel, rub it. We shift the chopped carrots to the cabbage and beets.

The main ingredients of the vegetable salad are chopped and placed in a bowl. It remains to add pomegranate seeds to them. 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 sugar (at your discretion). Add vegetable oil for dressing.

Mix the salad ingredients with a spoon.

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 arrange it in bowls and serve 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.

Finely chop the cabbage. As usual, knead and knead the cabbage with your hands is not worth it. The salad will be just as good.

I rub the carrots on a coarse grater so that the salad is juicy. I buy sweet carrots for salad.

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

I squeeze the garlic to the grated vegetables. A character appears in the salad, not very bold, burning, but confident and incendiary.

I stir everything so that the vegetables are connected to 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 so that the dish becomes complete and perfect in taste.

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

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

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

VIDEO

Watch a video on how cabbage and beetroot 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 yearning for vitamins, and at any other time of the year, a light and quick-to-cook salad of fresh cabbage, beets and carrots will invigorate and ensure the supply of nutrients to all organs of the body. Salad, which contains beets - a natural cleanser, 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 from 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 vitamin C, B, phosphorus, sulfur, potassium and calcium.

Carrots are rich in vitamin and provitamin A. When cooked, they are a great 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 cooking options for this dish, the amount of ingredients, as a rule, varies at the request of the chef, and depends on what result he wants to achieve.

Fresh cabbage, beetroot and carrots combined with garlic will serve as a good immunomodulator, as garlic increases the overall benefits 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, in products that are not subjected to heat treatment, there are more vitamins. Raw beets, carrots and cabbage are a great salad for people who care about their appearance. There is also a variant of recipes for making such a salad with an apple.

By the way, the combination of seaweed and beets in a salad will be original, which can be served, including on the festive table. 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 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 lose its attractive appearance.

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

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

Sometimes you can find such an interesting recipe - a salad of cabbage, beets and carrots with chips. In this case, the main ingredients are first cooked, cut and mixed, 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 texture.

Easy to cook!

So, how to cook a salad of cabbage, beets and carrots?

Beets and carrots must be grated on a large or medium grater.
Shred the cabbage as finely as possible. To give it more softness, sprinkle with a little salt and knead with your hands.
Grate the garlic on a fine grater or pass through a garlic press.
Combine all the ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
After the salad has been infused (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 festive table. Indispensable for those who fast.

Ingredients:

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

Very tasty salad with cabbage and beets. Step by step recipe

First, prepare the cabbage: remove the top leaves, wash, dry and finely chop with a knife or a special grater.
Next, wash, peel the carrots and rub it on a grater.
Then we take raw beets, wash them, peel them and grate them in the same way as carrots.
If desired, beets can be boiled, do based on your culinary preferences.
In a convenient bowl, we shift the chopped cabbage, grated carrots and beets.
Using a knife, grater or garlic crusher, mince the garlic and add it to the vegetables in the bowl.
Adjust the amount of garlic according to your taste, the more you put it, the spicier the taste of the salad will turn out.
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).
You can also add green peas. If desired, you can add grated or chopped apple with a knife.
Add salt, sugar, vinegar and sunflower oil to the ingredients in a bowl, mix everything thoroughly.
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 is of two types: white (softer and more delicate in taste) and red (it is sharper and more sour). Apple cider vinegar is also good, it has a mild taste with a pronounced fruity note. Add vinegar as per your preference.
Salad can be served immediately to the table, or you can put it in the refrigerator to infuse it, so it will be even tastier.
Before serving, the salad can be decorated with herbs.

A delicious salad with cabbage and beets is ready. I like that all the ingredients that make up the salad do not require heat treatment, and this saves a lot of cooking time, while all the vitamins in the vegetables are preserved. This salad can be served as an independent dish or with meat dishes. On the site "Very tasty" you can find many more interesting and original salad recipes. Bon appetit - and cook with pleasure.

Fresh cabbage and beetroot salad recipe with photo is very tasty

It's time to stock up on vitamins! Despite the fact that all the vegetables in this salad can now be bought all year round, it is still better to use young fruits, which have much more vitamins than those that have been harvested since autumn. Young cabbage is crispy and juicy. It is she who gives this salad a special taste and saturates it with the first vitamins. And even a small amount of green onions makes the salad bright and appetizing. can be consumed as an independent dish or served with meat, fish or a side dish.

Fresh beet and cabbage salad, recipe with photo:

Fresh beets - 1 pc.

Fresh white cabbage - 200 g

Onion - 1 pc.

Green onion - 0.5 bunch

Mayonnaise - 0.5 cups

Ground black pepper - 0.5 tsp

Salt - 0.5 tsp

Preparation time - 10 minutes

Cooking time - 20 minutes

Number of servings - 2-3

Prepare all the necessary ingredients.