The raw cabbage gives this salad a crunchy bite and the red beetroot togheter with agave syrup makes the sweet touch. This salad is excellent with a winter BBQ …

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Red velvet salad with beetroot and Mozzarella
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Prep Time
20 min
Cook Time 30 min
Servings
persons
Ingredients
  • 1/2 red cabbage
  • 1/2 lime enkel het sap
  • 3 tblspoon beetroot juice
  • 3 tblspoon agave syrup
  • 3 cooked beetroot
  • 150 gr Mozarella little cheese balls
  • 2 tblspoon chives finely chopped
  • 2 tblspoon pine nuts roasted
Instructions
  1. Cut the red cabbage with a peeler into fine strings. Take a mixing bowl and mix the beet juice together with 2 tablespoons of agave syrup and the juice of half a lime. Mix this with the sliced red cabbage and leave to marinate for half an hour. Afterwards you let the cabbage drain into a sieve.
  2. From the cooked red beetroots you get small balls with a parisienne scoop(= ball spoon). (the rest of the flesh you keep for a smoothie). Sprinkle these balls with 1 tablespoon of agave syrup.
  3. Roast the pine nuts in a pan until they are golden brown. Put the drained red cabbage on a dish. Put the red beets and Mozzarella balls on it. Divide the pine nuts and finely chopped chives on top. Tasty!
Prep Time
20 min
Cook Time 30 min
Servings
persons
Ingredients
  • 1/2 red cabbage
  • 1/2 lime enkel het sap
  • 3 tblspoon beetroot juice
  • 3 tblspoon agave syrup
  • 3 cooked beetroot
  • 150 gr Mozarella little cheese balls
  • 2 tblspoon chives finely chopped
  • 2 tblspoon pine nuts roasted
Instructions
  1. Cut the red cabbage with a peeler into fine strings. Take a mixing bowl and mix the beet juice together with 2 tablespoons of agave syrup and the juice of half a lime. Mix this with the sliced red cabbage and leave to marinate for half an hour. Afterwards you let the cabbage drain into a sieve.
  2. From the cooked red beetroots you get small balls with a parisienne scoop(= ball spoon). (the rest of the flesh you keep for a smoothie). Sprinkle these balls with 1 tablespoon of agave syrup.
  3. Roast the pine nuts in a pan until they are golden brown. Put the drained red cabbage on a dish. Put the red beets and Mozzarella balls on it. Divide the pine nuts and finely chopped chives on top. Tasty!
Notes

 

This salad is a real health bomb.

BEETROOT:

  • stimulate the functioning of the intestines and kidneys, they have a purifying effect.
  • are a good source of vitamins A and C, indispensable for a strong immune system
  • contain a lot of iron, detoxify the liver and purify the blood
  • also contain a good dose of antioxidants and reduce the risk of heart problems
  • are among the vegetables that contain the most sugar, but contain relatively few calories: about 37 kcal in 80 grams.

RED CABBAGE:

  • red cabbage promotes digestion by producing bile
  • reduces the unhealthy cholesterol and the uric acid
  • contains a lot of vitamin C and therefore strengthens the immune system
  • contains vitamin K and these keep the bones strong