Beet, carrot, and cabbage salad: A colourful addition to any meal

Are you looking for a simple yet delicious and healthy dinner salad idea? I have the perfect suggestion for you: beet, carrot, and white cabbage salad! It's an ideal addition to meat, fish, egg dishes, and vegetarian options like veggie patties or grain bowls.

If you're seeking a way to diversify your daily meals, this recipe for a tasty salad from three simple vegetables is for you. It pairs perfectly with meat, fish, eggs, and vegetarian dishes like veggie patties or grain bowls. This salad not only enriches the flavour of dishes but also boosts the absorption of essential nutrients like iron.

Only three vegetables are needed to create a delicious, vitamin-packed salad for dinner. The key to success, however, is the right dressing and an addition that will enrich the dish's flavour. The secret ingredient here is sesame seeds toasted on a dry pan. You will prepare the dressing from a few simple ingredients that you surely have in your kitchen—lemon and olive oil or your favourite oil.

You can modify the basic recipe according to your preferences by adding onion, apple, fresh, pickled or fermented cucumbers, and pepper. Fresh cabbage can be replaced with sauerkraut, which will give the salad additional acidity and flavour depth.

Ingredients:

    
• 1/2 medium head of white cabbage,
• 4 small cooked or baked beetroots,
• 2 medium carrots.

For the dressing:

      
• 4 tablespoons of olive oil,
• 2 tablespoons of lemon juice,
• 1 teaspoon of honey or sugar,
• Salt and pepper.

Additionally:

  
• 1 tablespoon of dill,
• 2 tablespoons of sesame seeds.

Preparation:

1. Peel the beetroots and cut them into thin sticks or grate them on a coarse grater.
2. Remove the outer leaves of the cabbage, core it, and shred it.
3. Wash, dry, and peel the carrots, then cut them into thin sticks or grate them on a coarse grater.
4. Wash, dry, and finely chop the dill.
5. Pour the sesame seeds into a dry, heated pan and toast, stirring constantly, until lightly browned.
6. Mix the olive oil, honey, and lemon juice in a small bowl. Season the dressing to taste with salt and freshly ground pepper.
7. Thoroughly mix the chopped vegetables with the dressing and 1 tablespoon of sesame seeds in a large bowl. Use the remaining sesame seeds to garnish the salad.
8. Taste the salad and optionally season it with salt and pepper. You can also season the salad with other spices or herbs.
9. Cover the salad bowl with cling film and put it in the refrigerator for 10-15 minutes.

Tips:

• You can add other vegetables to the salad, such as apples, fresh, pickled, fermented cucumbers, and pepper.
• You can replace fresh cabbage with sauerkraut.
• You can add cooked buckwheat or quinoa to make the salad more filling.
• Beet, carrot, and white cabbage salad is perfect for storing in the refrigerator for 2-3 days.