Salad with beetroot and seaweed
A source of vitamins, minerals, and antioxidants, this salad supports heart health and improves digestion. The delicate taste of beets and nuts combined with seaweed creates a harmonious and nutritious dish.
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Author:
Roman Klymenko
15 years on low-carb nutrition
Kitchen: Mediterranean
Difficulty: simple
294
Servings: 6 (1 serving ≈ 115 gram)
Digestion time: 4 hour
Complete protein: ✔
Boil the beetroot (1 piece) until soft and let it cool completely. Grate the beetroot on a coarse grater.
Boil the egg (1 piece) hard, cool it down, and cut it into cubes.
Finely chop the herbs (1 bunch). Coarsely chop the walnuts (5 pieces), previously soaked and rinsed.
Place the seaweed (200 g) in a bowl. Add the grated beetroot, egg, herbs, and walnuts. Dress the salad with olive oil (1 tbsp). Add salt to taste.
Mix thoroughly and serve.
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