Spring beet salad with cabbage and cucumber
A sweet-and-sour salad of boiled beets, cabbage, carrot, cucumber, and onion with vinegar and olive oil, topped with scallions. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 45 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Spring beet salad with cabbage, carrot, and cucumber is a sweet-and-sour salad made with seasonal vegetables. The beet is boiled, cooled, and cut into thin strips, while the cabbage, carrot, and cucumbers are finely shredded. Everything is mixed with chopped onion and seasoned with sugar, vinegar, salt, and olive oil. The salad is topped with scallion greens, among the first vegetables to appear at the market in spring.
Ingredients
Tick off what you already have at home.
Instructions
Tip: tap a step to mark it as done.
Boil the beet in water, let cool, and peel. Finely shred the cabbage, carrot, and cucumbers and place in a bowl.
Mix the vegetables well, then add the beet cut into thin strips and the chopped onion. Season with the sugar, vinegar, salt, and olive oil.
Toss the salad and sprinkle with scallion greens.
Tip: Boil the beet whole with its skin and a little of the stem intact to keep its color and flavor from leaching into the water. It is done when a knife slides easily into the center.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 178 kcal
- Protein
- 3.2 g
- Carbohydrates
- 21 g
- of which sugars
- 12 g
- Fat
- 11 g
- of which saturates
- 1.5 g
- Fiber
- 4.5 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jarný cviklový šalát s kapustou, mrkvou a uhorkou
Follow us
Recipe ideas every day on Facebook & Pinterest.
