Winter Root Veggie Salad is a wholesome and delicious dish that is perfect for cold winter days. It’s full of colorful root vegetables that provide a variety of different textures and flavors. The combination of sweet carrots, nutty beets, and crunchy turnips make this salad a great way to enjoy the flavors of winter.

Why Beets are Good For You

Beets are a powerhouse of nutrition and are incredibly good for you. They are an excellent source of vitamins and minerals, including vitamin C, magnesium, potassium, iron, and folate. Additionally, beets are rich in dietary fiber and antioxidants, which help to improve digestion and reduce inflammation in the body. They are also low in calories and may help to reduce blood pressure and cholesterol levels.

To make the salad even more flavorful, add some fresh herbs like parsley or oregano. For a bit of sweetness, add some dried cranberries or raisins.

Serve the Winter Root Veggie Salad with crusty bread and a glass of your favorite white wine for a perfect winter meal. The combination of sweet and savory flavors is sure to keep you warm on a cold winter night. Enjoy!

Winter Root Veggie Salad

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Recipe by Dish Lingo Course: Lunch, Dinner, SaladCuisine: UkrainianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

350

kcal

Total time

1

hour 

Resistant starch is great for weight loss. It also provides beneficial prebiotics. Basically, boiled/baked potatoes that are refrigerated for 24 hours and eaten cold provide a huge amount of resistant starch to feed our Trillion+ beneficial bacteria. But how to eat the potatoes cold? I love this simple and delicious recipe rich in color and resistant starch.

Ingredients

• 4 medium 4 potatoes

• 2 2 medium beets

• 4 4 pickles (salted pickles “Bubbies” brand for probiotic/prebiotics or marinated pickles from the shelf – they have no probiotics though).

• 4 4 medium carrots

• 4 tbsp 4 home-made sauerkraut

• 1 can 1 English Peas

• 1 can 1 white Northern beans

• 2 tbsp 2 olive oil

Directions

• Combine unpeeled potatoes, carrots, and beets, cover them with water and bring to boil. Let the veggies simmer for 30-40 minutes. Poke them with the fork – if the fork goes in easily – the veggies are ready.
• Cool the veggies on the countertop, peel and dice them.
• Add sauerkraut, white Northern beans, English peas, and diced salted pickles. Add salt and pepper to taste.
• Mix all the veggies and pour olive oil. Refrigerate overnight to get the benefits of resistant starch. Keeps in the fridge 5-6 days. Enjoy!

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