Beet and cabbage salad
Delight in the vibrant flavors of a beet and cabbage salad. Enjoy the perfect balance of sweet and tangy notes in every refreshing bite.
Ingredients:
- 230g beets, peeled
- 1/4 small red cabbage, thinly sliced (about 2 cups)
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons 1/2-inch long chopped chives
Instructions:
- Shred the beets using the bigger side of a box grater into a spacious bowl. Combine with the cabbage and leave it on the side.
- Warm up the caraway seeds in a small frying pan over medium heat, moving them around, until they become toasted and give off a pleasant smell, around 1 to 2 minutes. Incorporate the oil, vinegar and sugar and mix until the sugar dissolves. Pour this mixture over the beets. Season with salt and pepper. Scatter the chives on the top.
Summary:
- Calories: 391 kcal
- Fat: 28 g
- Protein: 6 g
- Carbs: 33 g
- Potassium: 1072 mg
- Magnesium: 81 mg