Easier than Vinaigrette: a healthy beetroot salad for a light dinner
Beetroot is the best vegetable for making delicious, healthy and light salads, appetizers and first courses. You can also eat it raw to make vitamin salads. It is worth noting that beets go well with all vegetables, herbs, and even fruits.
Beetroot salad without mayonnaise
Cook Dariia shared on Instagram a recipe for a delicious and healthy beetroot salad with chickpeas and pickles for a light dinner.
Salad recipe
Source: screenshot of the cook's recipe in Instgaram
Ingredients:
- boiled/baked beets - 3-4 pcs.
- boiled or canned chickpeas - 250 g (100 g raw)
- pickles - 100 g
- red onion - 1/2 pc.
- dill - a bunch
- olive oil - 2-3 tbsp
- salt - 1/2 tsp
- ground pepper - to taste
Method of preparation:
1. Boil or bake the beets, peel them, cut into large cubes.
Ingredients for the salad
Source: screenshot from an Instagram video
2. Cut the cucumbers into rings.
Pickles.
Source: screenshot from an Instagram video
3. Thinly slice the red onion into half rings.
Red onion
Source: screenshot from an Instagram video
4. Finely chop the dill.
Fresh dill
Source: screenshot from an Instagram video
5. Assemble the salad: drain the chickpeas, add the vegetables, onions, spices and salt, season with oil, mix and serve. It is better to put the salad in the refrigerator for 1-2 hours, so it will be even tastier.
Ready-made salad
Source: screenshot from an Instagram video
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