Beetroot salad with apple helps to diversify the menu, at the same time saturates the body with useful substances. Different sauces are considered for dressing, the choice is made taking into account personal preferences, as well as the characteristics of the combination of products. But most often mayonnaise is used - it is universal, it improves the taste.
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The use of beets, the benefits of beet salad with apple
The root vegetable is often boiled, in this form it is used in classic recipes (vinaigrette, etc.). In addition, there is the option of preparing raw beetroot salad. In this case, other components with a brighter taste are used, which will hide the taste of the main ingredient (root vegetable). The advantages of such a product:
- availability;
- ease of preparation, processing;
- versatility - can be cooked in any form (raw, boiled);
- a large number of recipe options, depending on the combination of other products.
Beets can be used to prepare first, second courses and snacks. Moreover, in a short period of time, you can make a salad with an exquisite spicy taste. If it were not for the characteristic color of the root vegetable, it would be difficult to guess which ingredient is included in the composition. In addition, minimal processing allows you to preserve a large amount of nutrients. The positive qualities of the root crop:
- high content of boron and manganese;
- activation of the process of choline production, which supports liver function;
- a large amount of fiber;
- high concentration of pectin contributes to the normalization of intestinal microflora;
- the presence of organic acids: acetic, tartaric, malic.
Cooking beet and apple salad
Prepare the ingredients:
- beets - 1 pc.;
- apple - 1 pc.;
- walnuts - 100 g;
- mayonnaise;
- salt;
- pepper.
If desired, add other components: raisins and even prunes.
They will change the taste, help to hide the presence of beets in the composition, if one of the family members does not like this root vegetable.
Recipe:
- The beets are boiled until tender (when they become soft, the container is removed from the stove).
- Take a deep salad bowl or saucepan in which it will be easy to mix the ingredients.
- The root crop is chopped on a grater, if the vegetable is watery, you need to squeeze the mass.
- Young apples are cut without removing the skin. The recommended shape is thin sticks. If the fruits are grated, they will give too much juice, darken quickly, which can ruin the look of the salad.
- Grind nuts in a mortar or other container.
- The components are mixed.
- Salt and pepper are added to taste. If the first of these ingredients is required, then the second is optional.
- Mayonnaise is added just before serving to prevent the salad from dripping.
- The finished dish can be decorated with any herbs: onions, dill, parsley.
If you plan to add raisins or prunes, these components are crushed if necessary (especially the second one). Small raisins can be used whole.
The amount is determined individually - in accordance with taste preferences. After mixing, the ingredients (apple, herbs, mayonnaise) will turn pink.
Do you make beetroot salad with apples?
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