Do not skip protein intake in the evening, and take on sticky note this light salad.
Cook this delicious beetroot salad and dinner beef. You will love the combination of crispy cabbage with tender spinach, and if you have some chopped eggs on hand, hard boiled, you can add them to salad for enrichment extra protein.
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Time: 10 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. chopped pickled beets
- 150 gr. young spinach
- 200 gr. shredded cabbage, carrots and onions
- 120 gr. diced cheese cut into small cubes
- 225 gr. thinly chopped roast beef
- 2 slices of rye bread
- 1/4 Art. sour cream
- 3 tbsp. l horseradish
- 2 tbsp. l mayonnaise
- 2 tsp mustard
Recipes with similar ingredients: beets, beef, spinach, cabbage white-headed, horseradish, mustard, sour cream
Recipe preparation:
- Toast bread (you can use a toaster).
- Combine sour cream, horseradish, mayonnaise, mustard, 3 tbsp. In a large bowl. l water, 3/4 tsp salt and 1/4 tsp ground pepper. Add spinach, cabbage mix, cheese with dill and carefully mix.
- Dice the toasted bread. Put seasoned salad on 4 salad plates, put beef, beets and rye on top toast.
