A healthy and juicy salad made from fresh beets and carrots can be both a complete snack and a light dinner, especially for those who follow the figure and diet. Its preparation takes 10 minutes! This is especially true when there is practically no free time available. These vegetables can be easily found in a convenience store at any time of the year, but it is best to create a salad from them in early summer - during the season for harvesting young root vegetables.
It is best to season the dish with grain mustard and vegetable oil, without adding vinegar or soy sauce. Fresh greens will emphasize the brightness of vegetable cuts, in addition, onions can be replaced with green ones.
Ingredients:
Beets - 1 pc.
Carrots - 2 pcs.
Grain mustard - 1 tsp
Green onion - 5 stalks
Salt and pepper to taste
Vegetable oil - 1 tablespoon
Preparation:
1. Peel the beets, rinse in water and cut in half. Grate for carrots in Korean - long thin noodles. Optionally, you can cut it in another way: cubes, cubes, ribbons using a vegetable cutter. Put in a deep container. Many people recommend pouring in a little vegetable oil and stirring so that the beetroot slices are enveloped in it and cannot stain the chopped carrots.
2. Peel the carrots and rinse. Grind on the same grater, send to a container with sliced beetroot. If vegetables are small, use several and vice versa. If you have free time, peel the root crops and soak for at least half an hour in salt water - to minimize the content of nitrates.
3. Rinse green onion stalks, chop diagonally for a more attractive look, add to the rest of the cuts. If such onions are not available, replace them with pickled onions. To do this, peel the onion, rinse and cut into small cubes. Pour over with table vinegar and stand for 5-10 minutes so that the acid draws out the bitterness from the cut. Then drain the liquid and add the pickled onions to the container.
4. Lay out the grain mustard, it can be found in the store called: French, Dijon, etc. Add salt and ground black pepper. Pour in vegetable oil, preferably odorless: sunflower, olive, corn.
5. Gently mix the contents of the container with two forks or tongs from the bottom to the top so that all the ingredients are mixed together.
6. Put the salad on plates or a dish, serve, decorate with fresh herbs, immediately after cooking.
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