Undoubtedly, useful products - beets and pumpkin - are perfectly combined to taste, so you can prepare from them different salads.
Both beetroot and pumpkin are most useful in raw form, it is better not to heat them if you have no problems with teeth and digestive tract.
Lenten diet salad with fresh beets and pumpkin - recipe
Ingredients:
- beets (young root crops) - 1-2 pcs. weighing about 250 g;
- pumpkin (better muscat) - about 300 g;
- greens of parsley, basil, coriander, dill, etc .;
- garlic - 2 cloves;
- any vegetable oil of the first cold pressing - 3-5 st. spoons;
- lemon juice or natural vinegar (apple, wine) - 1-2 tbsp. spoons.
Preparation
We will need a special grater for cooking vegetables in Korean. Or chopper, combine, kitchen processor, working in chopper mode - these devices are good and beautifully cut vegetables into small pieces - very convenient.
Chop the beets and pumpkin chopper or rub on the "Korean" grater. We combine the vegetables in a salad bowl and add crushed herbs and garlic. Pour a dressing from a mixture of butter and lemon juice or vinegar and mix. Let the salad stand for 15 minutes and mix again. We serve with meat or fish dishes.
In the composition of this salad it will be useful to include chard (this is also a sub-species of beets, a plant that gives edible leaves). Do not interfere and sweet pepper.
Instead of oil-vinegar dressing, you can use natural unsweetened live yogurt. In this version it will be useful to include chopped nuts in the salad - this dish can be served as an independent, which is very valuable for vegetarians and fasting. For even more satiety, rennet cheese (brinza, feta, etc.) can still be included in the salad composition. Cheeses can be rubbed on a usual large grater or cut into small cubes-brusochkami.
If you have problems with chewing and digesting food, then in this case, before preparing the salad, the beets and pumpkin should be boiled (separately). Beets are boiled in the peel unclean for 20-40 minutes, then cleaned and cut into small pieces with a knife or chopped chopper, or three on a large grater. Also, separately boil the pumpkin, cut into large pieces, cook for 15-20 minutes (or bake in the oven), then grind.
Salad in Korean from beets and pumpkins
Korean salads are very spicy and spicy, as they are usually found in large quantities of green coriander, hot red pepper and garlic. Vegetables, of course, are rubbed on a Korean grater, the rest of the Korean salad is also prepared (see above). Still for the Korean cuisine is characteristic the use of sesame oil. Proceeding from this, and prepare a salad in Korean. Do not interfere with the addition of cabbage cabbage in Beijing or Pekkhu, as well as sesame seed. Cheeses in Korean salads usually do not put - the use of dairy products is not typical for the Pan-Asian food traditions. But boiled eggs - quail (wholly) or chicken chopped - will be very appropriate.