For holidays we usually prepare traditional salads, such as . However, this year it is worth surprising your guests and preparing a salad thanks to which we will use the beetroots left after making the leaven for borscht. It will not only be very tasty, but also easy to prepare. In addition, it will have a positive impact on our health.
Beetroots can not only add flavor to our holidays, but are also a very healthy product on the Christmas table. Thanks to that they contain many bioactive substances and vitamins, they have numerous health-promoting properties.
First of all, beets support the proper functioning of the digestive tract and liver. In addition They are great for detoxifying the body and contributing to the regulation of blood pressure. It is also worth mentioning that due to the high content of antioxidants in beets, they effectively alleviate the effects of oxidative stress.
Moreover, we should eat beets especially now during the autumn and winter period, because they contain many substances that strengthen immunity. These include: betalains, saponins, phenolic compounds and vitamins that have antioxidant properties, including e.g. vitamin C.
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Therefore, it is worth using the beetroots left over from the sourdough and preparing another tasty and healthy dish from them, which is a delicious Christmas dish. All we need to do is chop the remaining beets and mix them with a few ingredients. It will be a great addition to Christmas dishes. What’s more, if we protect it properly by covering it tightly, We can prepare it even a few days before the holidays because it will keep in the fridge for up to four days.
Another advantage is that we do not need many complicated products to prepare it. Here are the ingredients necessary to make this salad:
- 3-5 pickled beets,
- 2 cloves of garlic,
- 4 hard-boiled eggs,
- 2-4 pickled cucumbers,
- half a can of red beans,
- salt and pepper
- horseradish (a small amount to taste),
- 2-3 tablespoons of mayonnaise.
The first step in preparing this tasty salad is to hard-boil the eggs and leave them to cool. Then cut the beets into cubes and put them in a bowl. Add chopped eggs, pickled cucumbers and pressed garlic.
We also add the beans drained from the brine to the bowl and mix everything. The next step is to season the salad with salt and pepper and mix it with mayonnaise and horseradish.. Put the bowl in the fridge for a few hours.
