Beetroot salad with carrots and white cabbage
Ingredients
Salad
- 3 beetroot bulbs
- 2 medium carrots
- 50 g white cabbage
- 2-3 sprigs of dill
- 2 tsp sesame seeds
Dressing
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 5 tbsp olive oil
- 1 clove of garlic, crushed
- Salt, to taste
- Pepper, to taste
Utensils
- grater
- peeler
- bowl
- spoon
- bowl
Instructions
- Peel and grate the beets and carrots.
- Chop the white cabbage into thin strips.
- Finely chop the dill.
- In a small bowl, mix the red wine vinegar, mustard, olive oil and crushed garlic.
- Season with salt and pepper.
- Toss the shredded carrots, beets, and cabbage in a salad bowl.
- Add the dill.
- Pour the dressing over the top and mix well.
- Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Before Serve the beetroot salad sprinkle with sesame and enjoy.
If the beetroot salad is prepared in advance, it can be stored in the fridge.
