Refreshing Beetroot, Carrot, and Cabbage Salad: A Vibrant and Healthy Delight

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Looking for a colorful, nutritious salad that’s both easy to make and bursting with flavor? Look no further than this Beetroot, Carrot, and Cabbage Salad! Combining the earthiness of beetroot with the sweetness of carrots and the crunchiness of cabbage, this salad is a feast for both the eyes and the taste buds. Perfect as a side dish or a light main course, this salad also packs a healthy punch. Here’s how to make it:

Ingredients:

  • 2 medium beetroots
  • 2 large carrots
  • 1/2 small cabbage (green or red)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup chopped fresh coriander (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method:

  1. Prepare the Vegetables:
    • Beetroots: Peel the beetroots and cut them into small cubes or julienne strips. To simplify, you can also use pre-cooked beetroots.
    • Carrots: Peel and grate the carrots. You can also julienne them for a different texture.
    • Cabbage: Remove the outer leaves, core, and finely shred or chop the cabbage.
  2. Cook the Beetroots (if not using pre-cooked):
    • Place the beetroot cubes in a pot of boiling water and cook for about 15-20 minutes or until tender. Drain and let them cool before adding to the salad.
  3. Mix the Vegetables:
    • In a large mixing bowl, combine the cooked beetroot, grated carrots, and shredded cabbage.
  4. Prepare the Dressing:
    • In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
  5. Combine and Toss:
    • Pour the dressing over the mixed vegetables and toss everything together until evenly coated.
  6. Add Fresh Herbs:
    • Stir in the chopped parsley and coriander, if using. This adds a fresh and vibrant touch to the salad.
  7. Chill and Serve:
    • Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.

Tips:

  • Variations: Feel free to add other ingredients like diced apples, nuts, or feta cheese for extra texture and flavor.
  • Make-Ahead: This salad can be made a day in advance and stored in the refrigerator. The flavors will deepen and meld beautifully overnight.

This Beetroot, Carrot, and Cabbage Salad is not only nutritious but also a vibrant addition to any meal. Enjoy the crisp, fresh flavors and the beautiful colors that make this salad a standout dish!

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