Beetroot Carrot Salad

Name: Beetroot Carrot Salad
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Beetroot; 2 pieces carrot; a little Black pepper; Some olive oil; a little sea salt; 2 tablespoons White vinegar

by Soft heart stone

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Beetroot is also called beetroot, seaweed, beetroot, etc. It is native to the Mediterranean coast of Europe. In ancient British traditional medical methods, beetroot is an important medicine for the treatment of blood diseases and is known as the "root of life".

Beetroot also contains iodine, which has a certain effect on preventing goiter and preventing atherosclerosis. The roots and leaves of beetroot contain a betaine (which has the biochemical and pharmacological functions of choline and lecithin), which is an effective regulator of metabolism, which can accelerate the body's absorption of protein and improve liver function. Beetroot also contains a kind of saponins, which combine the cholesterol in the intestine into a mixture that is not easy to absorb and excrete. Beetroot also regulates and softens the hardening strength of blood vessels and prevents the formation of blood clots in the predicted blood vessels, which plays an important role in the treatment of high blood pressure. Beetroot also contains a large amount of cellulose and pectin. According to research, it has been found to have a function of anti-gastric ulcer. In medical practice, there is a diarrhea function that can eliminate excess water in the abdomen and relieve abdominal distension. Because it contains iron, copper, manganese and other elements, it can also treat diseases such as anemia and style. "

Ingredients

4 Beetroot
2 pieces Carrot
a little Black Pepper
Some Olive Oil
a little Sea Salt
2 tablespoons White Vinegar

Beetroot Carrot Salad

1. Wash the beets and carrots and cut them into small pieces.

2. Spread on a baking tray, sprinkle with sea salt, black pepper and olive oil; cover with a layer of tin foil and place in an oven preheated to 375°F. Bake for about 15-20 minutes. Use a toothpick to see if it is baked .

3. After it's cooked, let it cool.
Add appropriate amount of white vinegar and marinate for about 10 minutes.

Tips:
1) In order to save the baking time, I recommend processing the ingredients into small pieces first.

2) If you like heavy flavors, you can roast some spicy vegetables such as garlic and onion while roasting the beet heads, and put them in the salad, it should be more flavorful; you can also put some dairy products such as goat's milk cheese at the end , The flavor is more unique

3) Purple beet head, not the sweetest in beet head; but it has a unique anti-cancer effect, so it is a good choice~