Cabbage salad with beets. Cabbage and beet salad Early cabbage and beet salads

Ingredients:

  • 1 medium-sized white cabbage (900 grams);
  • 100 grams of beets;
  • 200 grams of carrots;
  • 2-3 cloves of garlic;
  • 1 teaspoon salt;
  • 1 tablespoon sugar;
  • 2 tablespoons vinegar;
  • half a glass of sunflower oil.

Very tasty salad with cabbage and beets. Step by step recipe

  1. First, let's prepare the cabbage: remove the top leaves, wash, dry and finely chop using a knife or a special grater.
  2. Next, wash, peel and grate the carrots.
  3. Then we take raw beets, wash them, peel them and grate them in the same way as carrots.
  4. If desired, you can boil the beets; do it based on your culinary preferences.
  5. Place shredded cabbage, grated carrots and beets into a convenient bowl.
  6. Using a knife, grater or garlic press, chop the garlic and add it to the vegetables in a bowl.
  7. Adjust the amount of garlic to your taste; the more you put it, the more piquant the salad will taste.
  8. You can add your favorite ingredients to the salad. The taste of the salad is complemented very well by pickled gherkins (they need to be grated or cut into thin strips with a knife).
  9. You can also add green peas. If desired, you can add a grated or chopped apple using a knife.
  10. Add salt, sugar, vinegar and sunflower oil to the ingredients in a bowl, mix everything thoroughly.
  11. You can use table vinegar, but add it carefully, because it is sour and has a strong taste and smell. You can add wine vinegar; there are two types: white (softer and more delicate in taste) and red (harsher and sour). Apple cider vinegar is also good; its taste is mild with a pronounced fruity note. Add vinegar based on your preference.
  12. The salad can be served immediately, or you can put it in the refrigerator to let it steep, so it will be even tastier.
  13. Before serving, the salad can be decorated with herbs.

A very tasty salad with cabbage and beets is ready. I like that all the ingredients included in the salad do not require heat treatment, which significantly saves cooking time while preserving all the vitamins in the vegetables. This salad can be served as a separate dish or along with meat dishes. On the “Very Tasty” website you can find many more interesting and original salad recipes. Bon appetit - and cook with pleasure.

A light cabbage salad with beets will never harm your figure. Recipes for cooking with carrots, garlic, onions, garlic, for the winter.

It’s not for nothing that cabbage, beet and carrot salad is called a vitamin bomb or salad. Since the vegetables in this salad are used raw, you will get the maximum benefit from them.

  • White cabbage – 200 gr.,
  • Onion – 1 pc.,
  • Carrots – 1 pc.,
  • Half a medium beet
  • Salt - to taste
  • Refined sunflower oil – 2-3 tbsp. spoons,
  • Sugar - one teaspoon,
  • Apple cider vinegar – 1 teaspoon

After all the ingredients have been prepared, you can begin preparing this dietary salad. Wash the carrots and beets. Peel them along with the onion. Finely chop the required amount of white cabbage with a knife. Place in a bowl. Press it lightly with your hands to make it softer and juicier. If young cabbage or Chinese cabbage is used to prepare the salad, then its already thin and juicy leaves do not need to be crushed additionally.

Grate carrots and beets for this dietary and vegetarian salad on a medium grater.

Cut the onion into cubes.

Combine all the salad ingredients - cabbage, onions, carrots and raw beets - in one bowl.

Stir the almost finished cabbage salad with beets and carrots with a spoon, spatula or fork.

All that's left is to fill it up. To dress cabbage salad you will need salt, sugar, vinegar and vegetable oil. Moreover, all these ingredients can be immediately mixed in a bowl or added directly to a bowl of salad. You can use apple, grape, pomegranate or ordinary table vinegar for salad.

If for some reason you do not use vinegar, then replace it in the salad with a pinch of citric acid or lemon juice. Vegetable oil can also be different. Salt the salad.

Add sugar.

Pour in apple cider vinegar.

Add refined sunflower oil or any other oil you desire.

Just mix the salad and let it sit in the refrigerator for at least one hour.

That's all, a delicious, quick diet salad of cabbage with carrots and beets is ready. Enjoy your meal. I will be glad if you like this recipe and find it useful.

Recipe 2: cabbage and beet salad for the winter (step by step)

Ingredients for a 3 liter jar:

  • white cabbage - 2 kg
  • beets - 2 pcs. medium (about 300 gr.)
  • carrots - 1 pc. average
  • garlic - 5 cloves

For the marinade:

  • water - 1.1 l
  • vinegar - 150 ml
  • sugar - 6 tbsp. l. Sahara
  • salt - 2 tbsp.
  • vegetable oil - 2 tbsp. l.
  • bay leaf - 3 pcs.
  • peppercorns - to taste

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares; no need to chop. Cutting cabbage takes literally a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (can be cubes or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

That's it, the vegetables are ready. Now you need to put them in a three-liter jar. Place cabbage on the bottom, some carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, compacting them. The last layer should be beetroot and carrot.

When the vegetables are put in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill the jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns (you can also ground) into the water. Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour vinegar and turn off the heat.

Remove the bay leaf. Immediately pour the rest of the marinade into a jar with vegetables. You need to pour hot marinade over the cabbage, and the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put pressure on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad for breakfast.

Pickled cabbage turns out bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend making this elegant preparation!

Recipe 3: cabbage and beet salad (step-by-step photos)

  • white cabbage - 400 g,
  • table beets - 1 pc.,
  • onion - 1 pc.,
  • oil (olive, sunflower) - 50 ml,
  • horseradish - 1 tbsp,
  • sea ​​salt or rock salt - on the tip of a knife,
  • granulated sugar -0.5 tsp,
  • pepper (ground) - to taste,
  • greenery.

First of all, let's deal with the cabbage. Take a tight fork, remove the top leaves and cut it in half. And then chop the cabbage into strips.

Chop the peeled beets into thin long strips or three on a grater.

Cut the peeled onion into thin half rings. Chop the greens finely.

Place the vegetables in a salad bowl and make the sauce.

Pour vegetable oil into a separate bowl (you can use any oil if desired - olive, sesame, pumpkin), add salt and granulated sugar. Stir and add ground pepper, it is important to know the measure so that it doesn’t turn out too spicy. Well, the last ingredient is horseradish.

Mix.

Season the salad with the resulting sauce, let it sit for a while, and put it on the table.

Bon appetit!

Recipe 4: Salad of white cabbage and raw beets

  • White cabbage 500 grams
  • Carrots 500 grams
  • Beetroot 500 grams
  • Onions 150 grams
  • Vegetable oil ½ cup
  • Salt 1 teaspoon (optional)
  • Vinegar 9% 2 tablespoons
  • Pepper ½ teaspoon

Peel the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm to the board.

The carrots must be washed with special care, and then peeled off with a special knife. Grate the clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Peel the bulbs and remove inedible ends. Then cut each vegetable into two halves and cut each of them into thin half rings.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, lightly squeeze it with your hands. Then let the mixture sit for 1 hour. After this time, the salad is completely ready to eat and can be served!

Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health. Bon appetit!

Recipe 5: salad with beets, pickled cabbage and apple

Prepare a salad of pickled cabbage with beets.

  • beans - 0.5 cups;
  • apple - 1 piece;
  • beets (medium) – 1 piece;
  • pickled cabbage (Korean style) - 0.5 cups.

For refueling:

  • honey – 1 teaspoon;
  • apple cider vinegar (or lemon juice) – 1 tablespoon;
  • soy sauce – 1 tablespoon;
  • vegetable oil – 1 tablespoon.

Beans and beets for pickled cabbage salad, of course, need to be boiled. Therefore, it is better to do this in advance. The beans can be soaked in cold water overnight and then they will cook faster. Try not to overcook it, it should be whole.

It will take at least an hour to boil the beets. Take all these points into account, and then the holiday salad will be prepared on time.

Let the finished beets cool (you can speed up the process with cold water). Then remove the top layer from it and grate it on a coarse grater.

Now put all the prepared ingredients: beans, beets, apples and cabbage in a deep container and mix.

For spiciness, you can add red pepper if you like.

Mix all the listed ingredients in one container and get a delicious dressing for our holiday salad.

In principle, the dish is already ready to serve, but... let’s do the final (mandatory) preparations. Let's prepare not just a salad, but a Valentine's salad. We lay it out in the shape of a heart, decorate it with greenery and now put it on the table.

Recipe 6: Beet salad with cabbage and pomegranate (with photo)

An appetizing, tasty, and most importantly healthy vegetable salad, in which boiled beets set the main tone. The beets are complemented with chopped white cabbage, fresh carrots and pomegranate seeds.

  • Cabbage - 250 gr
  • Beets - 1 piece
  • Carrots - 1 piece
  • Pomegranate - ¼ piece
  • Salt - to taste
  • Sugar - 2 pinches
  • Olive oil – 25 ml

The ingredients are prepared, you can start chopping them. The order of cutting the ingredients does not matter; we suggest starting with shredding white cabbage. Remove the top leaves from the head of cabbage and finely chop the cabbage on a cutting board. Transfer the chopped cabbage to a bowl.

The next ingredient for the vegetable salad is boiled beets. Peel the cooled beets, then chop them using a medium-mesh grater.

We do the same with fresh carrots. Peel it and grate it. Transfer the chopped carrots to the cabbage and beets.

The main ingredients of the vegetable salad are chopped and placed in a bowl. All that remains is to add pomegranate seeds. We clean the pomegranate in a convenient way, remove the grains and transfer them to the chopped salad ingredients.

Season the salad with salt to taste, you can add a little granulated sugar (at your discretion). Add vegetable oil for dressing.

Mix the salad ingredients with a spoon.

A delicious vegetable salad of boiled beets, fresh cabbage, carrots and pomegranate seeds is ready! We serve it to the table in a common salad bowl or put it in bowls and serve it in portions. Bon appetit and good health!

Recipe 7: Beet, cabbage and carrot salad with garlic

  • 200 grams of beets;
  • 200 grams of carrots;
  • 200 grams of white cabbage;
  • a couple of cloves of garlic;
  • 3-4 tables. l. sunflower, aromatic oil;
  • a couple of pinches of salt and granulated sugar;
  • 2 tables. l. vinegar.

I chop the cabbage thinly. As usual, you should not mash or knead the cabbage with your hands. The salad will be good as is.

Grate the carrots on a coarse grater to make the salad juicy. I buy sweet carrots for salad.

I do the same with beets. A Korean grater helps me with this.

Squeeze the garlic into the grated vegetables. The salad develops a character that is not very bold or fiery, but confident and fiery.

I stir everything so that the vegetables combine with each other. The salad seems to consist of simple vegetables, but together they harmonize well and as a result I get a healthy, very tasty salad. The simpler the ingredients, the better the recipes sometimes.

I also add a little salt and granulated sugar to the salad to make the dish complete and perfect in taste.

At the very end, I pour in sunflower oil to combine the vegetables into one composition and mix the salad.

Cabbage salad with beets and garlic and vinegar should stand for about 15 minutes and brew in a cool place.

I serve a delicious vegetable salad to the table, garnished with herbs. Green onions work great.

VIDEO

Watch the video of how cabbage and beet salads are prepared for the table and for the winter:

Step 1: Prepare the cabbage.

Peel the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm to the board.

Step 2: Prepare the carrots.



The carrots must be washed with special care, and then peeled off with a special knife. Grate the clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Step 3: Prepare the beets.



Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Step 4: Prepare the onion.



Peel the bulbs and remove inedible ends. Then cut each vegetable into two halves and cut each of them into thin half rings.

Step 5: Mix the salad.



Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, lightly squeeze it with your hands. Then let the mixture sit for a while 1 hour. After this time, the salad is completely ready to eat and can be served!

Step 6: Serve the salad.



Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health.
Bon appetit!

You can also use lemon juice instead of vinegar.

If you are afraid it will be too sour, just add a little sugar. Granulated sugar can also be added to the finished salad, that is, after it has brewed.

Unlike salads dressed with mayonnaise, this salad can be stored in the refrigerator for up to two days without losing its taste.

Fresh cabbage and beet salad recipe with photos is very tasty

It's time to stock up on vitamins! Despite the fact that all the vegetables in this salad can now be bought all year round, it is still better to use young fruits, which contain much more vitamins than those that were prepared in the fall. Young cabbage is crispy and juicy. It is she who gives this salad a special taste and saturates it with the first vitamins. And even a small amount of green onions makes the salad bright and appetizing. Can be eaten as a separate dish or served with meat, fish or a side dish.

Fresh beet and cabbage salad, recipe with photo:

Fresh beets – 1 pc.

Fresh white cabbage – 200 g

Onions – 1 pc.

Green onions – 0.5 bunch

Mayonnaise – 0.5 cups

Ground black pepper – 0.5 teaspoon

Salt – 0.5 teaspoon

Preparation time – 10 minutes

Cooking time – 20 minutes

Number of servings – 2–3

Prepare all the necessary ingredients.


Wash the beets, peel, wash, dry and grate on a coarse grater or grater for preparing carrots in Korean.


Chop the cabbage into thin strips.


Peel the onion, cut lengthwise into 4 parts, and then finely chop crosswise.


In a large bowl, combine beets, cabbage and onions. Season the mixture with pepper and salt (to taste).


Mix the vegetables and lightly rub them with your hands.


Season the vegetable mixture with mayonnaise.


Mix the salad well.


Place the salad in a salad bowl and sprinkle generously with finely chopped green onions.

Canning is a creative process. You can change or add spices and herbs. You can experiment with the amount of salt, sugar, vinegar. And then look forward to the result. And if you want something “tasty and right away,” we offer instant recipes. The appetizer will be ready in a few hours.

Instant cabbage with beets, marinated with vinegar - an original preparation: it does not require complex ingredients and looks “elegant”.

The main principle is the quality of vegetables. They should not have dark spots, damage or signs of rot.

You can tell the freshness of cabbage by its juicy, elastic leaves. Any variety is suitable for instant preparations - with or without a stalk.

Choose beets that are firm and have a smooth surface. When cut, it should be evenly colored, without white streaks or inclusions.

Daily recipe for shredded cabbage with garlic

The preparation prepared according to this recipe can be served on the table the very next day as a snack or addition to a complex side dish.

Ingredients:

  • 1 kg of cabbage (white or red);
  • 1 carrot;
  • 1 large beet.

The marinade for instant cabbage and beets includes:

  • 3 glasses of water;
  • 6 tbsp. l. vegetable oil;
  • 8 tbsp. l. Sahara;
  • 2.5 tbsp. l. salt;
  • 4-5 cloves of garlic;
  • 3-4 black peppercorns;
  • 2-3 bay leaves;
  • ¾ cup.

Note! It is enough to place the workpiece in clean, dry jars, without additional sterilization. Store in a cool place for no more than a month.

Preparation procedure:

  1. Cut the cabbage into medium-sized strips and the garlic into thin slices. Grate the beets and carrots on a coarse grater. Mix everything (no need to knead).
  2. Place bay leaf, salt, granulated sugar, and pepper in a saucepan with water. Bring to a boil, add vinegar, oil, stir, remove from heat.
  3. Transfer the vegetable mixture into a three-liter jar and press firmly.
  4. Pour the marinade over the vegetables and cover with a lid.
  5. When the jar has cooled, put it in the refrigerator. Thanks to the addition of vinegar, within a day the cabbage salad with beets and garlic will be completely marinated.

Important! The liquid should not completely cover the vegetables. The released cabbage juice will increase the volume of the marinade.

Rose petal salad for the winter

Cabbage leaves, cut into triangles, are beautifully colored with beets and look like pink petals. A wonderful appetizer for a holiday table.

Ingredients:

  • 1 head of cabbage;
  • 1 medium beet;
  • 1 head of garlic (8-9 cloves).

For the marinade:

  • 1 liter of water;
  • 2 tbsp. l. salt;
  • 7 tbsp Sahara;
  • 8 tbsp. sunflower oil;
  • 10 tbsp. .

Preparation procedure:

  1. Cut the cabbage into triangles (about 3x3cm), beets and garlic into thin slices.
  2. Place vegetables in layers in a wide enamel or glass bowl. If desired, you can add bay leaf, cinnamon, cloves, red, allspice or black pepper, etc.
  3. Dissolve salt and sugar in boiling water. Add oil, vinegar, boil the marinade for another 2-3 minutes over low heat.
  4. Pour the hot solution over the vegetables, cover with a plate, and place pressure on top (for example, a 5-liter bottle of water). Place the cooled snack in the refrigerator. In a day it will be ready.

Additional Information! You can pour cold marinade over the vegetables, but they can only be served after 3 days.

Pickled Cauliflower Recipe

Ingredients:

  • 1 kg of separated inflorescences;
  • 1 PC. beets;
  • 4-5 cloves of garlic;

For the marinade:

  • 1 liter of water;
  • 2 tbsp. l. salt;
  • 7 tbsp. l. granulated sugar;
  • 2 pcs. bay leaves;
  • 10 black peppercorns;
  • 1 tbsp. ;
  • 8 tbsp. spoons of vegetable oil.

Additional Information! You can diversify the taste of the snack by adding your favorite spices and herbs.

Preparation procedure:

  • Disassemble the head of cabbage into inflorescences, rinse in running water, and place in a saucepan.
  • Bring to a boil and blanch over low heat for 4-5 minutes. Remove the inflorescences with a slotted spoon and reserve the water for the marinade.

Additional Information! If you add a little sugar to boiling water when cooking cauliflower, it will retain its white color. Inflorescences boiled in mineral water become especially tasty.

  • Wash the beets, peel them, cut into thin strips.
  • Add spices, chopped garlic, sugar, salt, oil and vinegar to the water left for the marinade. Bring to a boil and remove from heat. Place vegetables in an enamel or glass container, pour marinade over them, and press down with pressure.
  • Place the cooled snack in the refrigerator; after a day you can try it, but it is better to wait 48 hours.

Additional Information! Spicy snack lovers can increase the amount of garlic and add chili pepper to suit their taste.

Spicy pickled cabbage with beets and horseradish

An original spicy appetizer, the recipe for which will surely take its place among your favorite dishes.

Ingredients:

  • 1 kg of white cabbage;
  • 1 medium beet;
  • 15-20 grams of horseradish;
  • 4-5 cloves of garlic (more if you want a very spicy snack);
  • herbs to taste (celery, dill and parsley);
  • dry chili pepper (to your taste, but no more than ½ tsp).

For the marinade:

  • 1 liter of water;
  • 2 tbsp. l. Sahara;
  • 2 tbsp. l. coarse salt.
  • 250 ml.

Preparation procedure:

  1. Cut the cabbage into medium-sized strips, and the beets into strips or cubes.
  2. Finely chop the horseradish and greens.
  3. Place cabbage and beets in layers in a suitable container, adding horseradish, herbs, chopped garlic and hot pepper.
  4. Pour salt, sugar and vinegar into boiling water, remove from heat, stir until completely dissolved and pour the resulting marinade over the vegetables.
  5. Cover the container with a plate, press down with pressure, and leave for 24-48 hours at room temperature.

The appetizer can be served within two days or wait 5-7 days and place the preparation in jars for further storage in a cool place.

Cabbage, carrot and beet salad

Cabbage, carrot and beet salad with vinegar is prepared from fresh vegetables. Additionally, you can use canned peas, bell peppers or hot peppers.

Ingredients:

  • 250 grams of cabbage;
  • 1 carrot;
  • 1 onion;
  • 1 small beet;
  • 1 clove of garlic;
  • 3 tbsp. l. vegetable oil;
  • 1 tsp. granulated sugar (can be replaced with honey);
  • 1 tbsp. l. table vinegar (you can take it, the taste will be more delicate);
  • Salt and ground pepper to taste.

Preparation procedure:

  1. Finely chop the cabbage, place in a bowl, add salt, mash with your hands, and let stand for 5-10 minutes.
  2. Grate the washed and peeled carrots and beets on a coarse grater. Cut the onion into thin quarter rings, squeeze the garlic through a press.
  3. Combine all vegetables and mix.
  4. In a small glass jar, mix oil, vinegar, sugar (honey), salt, pepper and shake thoroughly until smooth.
  5. Pour the dressing over the vegetables, stir and leave in the refrigerator for an hour. The snack is ready!

You can see another variety of this salad in the video below:

From two inexpensive vegetables you can easily and quickly prepare bright, tasty and healthy snacks. Make yourself and your guests happy!