Beetroot salad with pumpkin seeds
Course: SaladCuisine: InternationalDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesBeetroot salad is made of beetroot which contains nitrites that lower blood pressure, and due to its high content of vitamin B, potassium and iron, we classify it as one of the healthiest vegetables. Beetroot takes a long time to cook, so you can use a pressure cooker for faster cooking.
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Ingredients
17 oz raw red beet
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp mixed seeds (pumpkin, sesame, flax etc.)
salt to taste
pepper to taste
Directions
- Cook the red beets
- Wash the beets and put them in cold water. Let it cook until tender, about 40 minutes. If you cook in a pressure cooker, then it will take about 15 minutes.
- Prepare the salad
- When the beets have cooled, peel them. Cut the beets into a salad bowl, add olive oil, balsamic vinegar, salt and pepper.
- Put it in the refrigerator for a couple of hours to cool down and mix it once more before serving.
- Sprinkle with seeds.
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