Boiled beet and cucumber salad with leaf salad

2

• 2

• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 62.88kcal
    • 0.0.3 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  30 min

• Energy value
  

  62.88kcal

• Rating

• Recipe

This salad is eaten not only by mouth, but also by eyes: a bright combination purple beets and an invigorating green leaf gives that charge energy, which is so necessary in the cold season! Delicious seasonal salad; cooking it at home is not difficult.

Let’s get started!

Ingredients

0/8 ingredients

• beets – 2 pcs.
• cucumber – 2 pcs.
• leaf lettuce – about half a pot
• olive oil – 2 tbsp.
• salt
• coriander – 1/4 tsp
• nutmeg – at the tip of a knife
• chaman – 1/4 tsp

z2934 30 мин30 мин 62,88

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Rinse a bunch of lettuce leaves, dry and tear hands (it is recommended to tear the salad, not cut with a knife).
2. Boil beets in advance, cool, peel and now cut into small cubes.
3. Next, also cut the cucumber. Mix all the ingredients in a bowl, season with Extra Virgin Extra Virgin Olive Oil and season with earthy flavor. In this recipe coriander, nutmeg and a chaman came in handy. Salt and mix so that each leaf is oiled.

It is better to eat the salad right away, until the cucumber has let out the juice and the leaf lettuce did not start to fade.

Keywords:

• vegan menu
• Vegetarian menu
• lettuce leaf
• cucumber
• Healthy diet
• Lenten menu
• with butter
• Salad
• beet
• Seasonal dishes