A long-forgotten vegetable is turnip. But there are so many useful vitamins and minerals in it. I propose to remember the main food of our ancestors and prepare a light vegetable salad with it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The current generation knows about turnips only thanks to a children's fairy tale, where a friendly team pulled it, pulled it, but could not pull it out. It is also known to some for the expression "simpler than a steamed turnip." But if you look back 20 years, our parents used it regularly. And this is not to mention the fact that in Russia many modern vegetables were replaced by root crops. All kinds of dishes were prepared from turnips, fried, baked, salted and eaten with honey, butter and even kvass. Therefore, turnips can be safely called the most traditional vegetable in our country. By the way, it also helps to recover from colds. Well, it's time to remember this amazing and fabulous root vegetable and make an interesting salad from it.
All ingredients of this dish are very valuable for their healing properties and vitamin composition. And the low calorie content allows you to diversify some diets, therapeutic or aimed at losing weight. After all, turnips, like the rest of the vegetables of this recipe, are also dietary products. Well, and in fairness, I note that such a salad may well decorate the festive table. Since fatty and high-calorie snacks are already fed up with many.
- Caloric content per 100 g - 61 kcal.
- Servings - 4
- Cooking time - 15 minutes for cutting vegetables (extra time needed for boiling beets and carrots)
Ingredients:
- Beets - 1 pc.
- Turnip - 1 pc.
- Carrots - 1-2 pcs.
- Sauerkraut - 200 g
- Green onions - bunch
- Vegetable oil - for dressing
- Salt - 0.5 tsp of necessity
Cooking vegetable salad with turnips
1. Pre-boil or bake beets. The last option is better because all vitamins remain in root crops. And during cooking, unfortunately, some of them are digested. Next, chill the vegetable completely, peel and cut into cubes. Since beets are boiled or baked for about 2 hours and cooled for about the same amount, I recommend preparing them in advance.
2. Do the same for carrots as for beets. Boil, refrigerate, peel and chop. It is also desirable to bake it, all for the same reason.
3. Peel and grate the radish.
4. Place all vegetables in a deep salad bowl and add sauerkraut. Squeeze it out of the brine well with your hands.
5. Add chopped green onions to all products. In this recipe, it is used frozen, which is also very tasty.
6. Season salad with vegetable oil and mix well. Season to taste, if necessary, season with salt.
7. Before serving, chill the prepared salad in the refrigerator and serve.
See also a video recipe on how to make a vegetable salad with turnips.
