Finger-Licking Beet Salad
A bright, wholesome salad made from everyday vegetables! This finger-licking beet salad wins you over with how simple it is, plus its bold flavor and color and budget-friendly ingredients. It's a great side for all kinds of main dishes, and if you put some up for winter, it even works as a base for borscht.
MariaS
Recipe author
Finger-Licking Beet Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 55 %
16 g
Carbohydrates 41 %
12 g
190 kcal
GI:
17
/
0
/
83
- Peel the carrots and beets and grate them on the fine holes of a grater. Put the grated vegetables in a heavy-bottomed pot and add the vegetable oil, salt, sugar, and any spices you like (garlic is optional). Set it over the heat and warm it up, stirring; once the released juices come to a boil, turn the heat to its lowest setting and simmer for about an hour. At the end, stir in the vinegar and, if needed, a little more sugar and salt. Serve this salad warm or chilled. To put it up for winter, pack it hot into sterilized jars and seal them airtight.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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