Beetroot and celery salad
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Beetroot and celery salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g canned beetroot pieces
- 2 celery stalks and leaves for garnish
- 2-4 young radishes
- 4 tbsp. salad dressing with onions
- 1 tbsp. orange juice
- 150 gr. goat cheese
- 100 gr. pumpkin seeds
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Recipes with similar ingredients: beet, radish, goat cheese, Orange juice, pumpkin seed, celery
Cooking the dish according to the recipe:
- In a medium bowl, combine the dressing and orange juice. Drain the beets and add them to the bowl. Thinly slice the celery, including the leaves, diagonally, and slice the radishes. Add the celery and radishes to the bowl and toss to combine. Arrange on a serving platter and garnish with goat cheese and pumpkin seeds.
Recipe beet salad.
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