Beet, turnip and red cabbage salad
Preparation
15 minutes
Cooking
0
Yield
3 to 4 portions
Key ingredient(s) in this recipe
How to cook beets:
On the stovetop: Place the beets in a pot and cover with water. Cover the pot and boil until beets are tender (about 1 hour).
In the oven: Wrap the beets in aluminium foil and cook in the oven for 1 hour at 180°C (350°F).
In the slow cooker: Place the beets whole in the slow cooker. Add 500 ml (2 cups) of water + 15 ml (1 tbsp) of vinegar. Cover and cook on high 4 to 5 hours. Peel the beets by simply removing the skin with gloves, rubbing them under cold water or using a knife.
- 375 ml (1 ½ cup) cooked grated beets
- 250 ml (1 cup) grated turnip
- 500 ml (2 cups) red cabbage cut into strips
- 7.5 ml (½ tbsp) olive oil
- 15 ml (1 tbsp) apple cider vinegar
- 80 ml (1/3 cup) pumpkin seeds (optional)
- Salt (to taste)
- Pepper (to taste)
- 1Combine all the ingredients in a salad bowl and toss.
Beet juice can leave dark stains on your fingers. Remove it by rubbing with a bit of lemon juice!
