Vegetable Salad - Recipe No. 900

Name: Vegetable Salad - Recipe No. 900
Ingredients: 3 potatoes; 1 carrot; a few broccoli florets; 1/2 boiled beetroot; 1/2 zucchini; olive oil; lemon juice; salt/pepper

Sezon - Vegetable Salad - Recipe No. 900 by Lacramioara M. - Recipia

Warm Vegetable Salad with Beetroot If you're looking for a healthy, warm salad recipe, you've come to the right place! This warm vegetable salad with beetroot is not only a delicious choice for dinner but also an explosion of colors and flavors that will delight your taste buds. Our simple yet flavorful recipe will help you transform vegetables into the stars of your meal. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Servings: 4 Ingredients: - 3 medium potatoes - 1 carrot - a few florets of broccoli (about 200g) - 1/2 boiled beetroot - 1/2 zucchini - 3-4 tablespoons extra virgin olive oil - juice of 1/2 lemon - salt and pepper to taste Step-by-step preparation: 1. Preparing the vegetables: Start by washing the potatoes, carrot, zucchini, and broccoli thoroughly. It's important to remove any impurities, especially since we will keep the skins on the potatoes and zucchini to retain nutrients. 2. Boiling the potatoes: Place the potatoes in a large pot with salted water. Let them boil for 15-20 minutes or until tender. Check with a knife; if it goes in easily, the potatoes are done. Then, remove them from the water and let them cool slightly before peeling. 3. Boiling the vegetables: In another pot, add water and bring it to a boil with the zucchini, carrot, and broccoli florets. The peeled carrot will boil for 10-12 minutes, while the broccoli will only need 5-7 minutes to maintain its crisp texture. The zucchini should boil for 8-10 minutes. 4. Chopping the vegetables: Once the potatoes have cooled enough, peel them and cut them into cubes. The zucchini should be cut in half and then into appropriate slices. The carrot should be sliced into rounds, and the broccoli into smaller pieces for easy enjoyment. 5. Combining the ingredients: In a large bowl, add all the boiled vegetables: potatoes, carrot, broccoli, and zucchini. Then, add the diced beetroot. The beetroot adds a touch of sweetness and a vibrant color to your salad. 6. Seasoning: Add the extra virgin olive oil, lemon juice, salt, and pepper to taste. Gently mix to avoid mashing the vegetables. Make sure each ingredient is well coated with the delicious dressing. 7. Serving: You can serve this warm salad immediately or let it cool slightly before bringing it to the table. It pairs perfectly with a slice of whole grain bread or as a side dish alongside a main course. Practical tips: - Olive oil: Choose a high-quality extra virgin olive oil for a more intense flavor and added nutritional benefits. - Variations: You can add other seasonal vegetables like bell peppers, cauliflower, or peas. Each variation brings a new flavor and texture. - Beetroot: If you want to save time, you can use canned beetroot, but make sure it’s unsweetened. Nutritional benefits: This salad is rich in vitamins (A, C, K) and essential minerals, making it an excellent source of fiber. Zucchini and beetroot are known for their antioxidant properties, while broccoli provides a significant amount of plant-based protein. Additionally, it's a low-calorie recipe, ideal for those looking to stay fit. Frequently asked questions: 1. Can I use frozen vegetables? Yes, but make sure to thaw and drain them well before adding them to the salad. 2. How can I make the salad spicier? You can add a bit of chopped chili or spices like paprika or cayenne pepper. Complementary recipes: This salad pairs wonderfully with a creamy tomato soup or creamy hummus. You can also combine it with a glass of dry white wine or refreshing green tea to create a complete and comforting meal. In conclusion, this warm vegetable salad with beetroot is not only delicious but also very versatile. Experiment with the ingredients and find the combination that suits you best. Enjoy your meal!

Vegetable Salad - Recipe No. 900

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