Syrnyk
Boiled Beet and Cabbage Salad
Gather all ingredients and wash the beet and cabbage thoroughly. Prepare a pot for boiling water.
Ingredients:
Boil the Beets
In a pot filled with water, add the beets and bring to a boil. Cook for 30-40 minutes until tender. Once done, drain and let cool. Peel the skin off after cooling.
Prepare the Cabbage
While the beets are boiling, slice the cabbage finely and set aside in a large mixing bowl.
Combine Ingredients
Once the beets are cool and peeled, dice them into bite-sized pieces. Add to the cabbage along with olive oil, lemon juice, and minced garlic. Mix well to combine.
Enjoy!
Serve your salad chilled or at room temperature, drizzled with olive oil and lemon juice for freshness. This salad can be stored in the fridge for up to three days. Garnish with chopped parsley for an extra touch.
Nutrition Facts
| Total Fat2grams | 3.0% |
| Sodium35mg | 2.0% |
| Total Carbohydrates13grams | 4.0% |
| Fibers4grams | 13.0% |
| Total Sugars3grams | |
| Protein2grams | |
| Vitamin A60mcg | 8.0% |
| Vitamin C20mg | 24.0% |
| Vitamin K25mcg | 23.0% |
| Folate55mcg | 14.0% |
| Calcium35mg | 4.0% |
| Magnesium17mg | 4.0% |
| Potassium300mg | 6.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
