Christmas alone here’s a salad you can make

I have leftover carrots, purple cabbage, and bought beetroots and spinach. My friend gave me her leftover crumbed cheese, which is about 1 Tbs, for she knows I will find ways to use it up. If you are going to make it for the whole family, double the amounts of ingredients.

Google: “Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Yes, you can eat beets raw! They are super delicious grated and will add a little bit of colour and extra crunch to salads, sandwiches, or grain bowls! Raw beets also work great to pickle. And serving them up raw means they don’t lose any of the water-soluble nutrients when boiled.”

Do you know “shredded beet will easily keep in the fridge for 4 days. As long as it is properly refrigerated and not left on the counter the acid in the dressing, as well as the fact that nothing in the salad is cooked, will help keep it fresh and crisp.”

 I decided to try making beetroot vinaigrette after I watch Jamie Oliver cook show for Christmas. Thanks to my friend for the crumbed cheese. I as usual change the ingredients to suit my palate. Be courageous turn leftovers into a new dish: Christmas colours. Let’s get healthy salad!!!

Ingredients

Beetroot balsamic vinaigrette

2 small beetroots, cut into bite size
1/4 c olive oil
2 Tbs balsamic vinegar
1 Tbs apple cider vinegar
1 Tbs lime juice
1 Tbs minced garlic
salt
pepper

2 small beetroots, shredded
2 small carrots, shredded
1/8 red cabbage, shredded
a handful spinach
1 Tbs crumbed cheese

Method

Do the vinaigrette first. Use food processor, add garlic, cut bite size beetroots, olive oil, vinegar, lime juice, apple cider vinegar, salt and pepper. Blend until smooth, scraping down sides as needed. Taste and season to taste. Keep in a sterile jar with lid in fridge. Wash food processor immediately don’t leave it.

Wipe dry food processor and fit it with shredded blade, shred carrots and remove from food processor. Then shred red cabbage and remove from food processor. Wear gloves when doing beet roots, cut into half to fit in the tube to shred it. Place it on paper towel to dry then shred so its not messy however it still has liquid stain on my food processor.

Mix the shredded vegetables in a bowl with a pinch salt. “Salt helps draw out some of the juices in the vegetables helping marinade the flavours.” Keep in fridge for 30 minutes. Place crumbed cheese in freezer to harden a bit about 5-10 minutes.

Touch make sure beetroot are dry. Then assemble, combine the shredded vegetables with spinach. Bring out the crumbed cheese and scatter over the salad. Next bring out the beetroot balsamic vinaigrette, shake it and spoon some onto salad. Enjoy your Christmas alone salad by the fire place and watch Christmas presentation/ movie.

Note: If you are making for your family, double the ingredients. “It’s important to work with cold cheese, so it’s firmer and easier to crumble.” You may use blue vein, goat or feta cheese. You may you any salad of your choice.

https://helenscchin.com/2024/12/24/beetroot-carrot-cabbage-spinach-with-beetroot-balsamic-vinegar/

#helenscchinrecipes
#saladlovers
#cookingforthefun
#foodiesplus