Boiled Beetroot and Cabbage Salad -

Boiled Beetroot and Cabbage Salad - Pantzaria kai Lahano Salata
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
4-5 pers. 25 min.

COOK. TIME DIFFIC. LEVEL
- Easy

This beautiful Greek Super Salad is packed with amazing fresh and boiled vegetables, fruits and nuts and has a lush vinaigrette sauce. It's filled with so many complimenting flavors and nutrients to satisfy everybody.
I have prepared it to accompany my traditional dinner of fried salted cod and Garlic Sauce (aka Bakaliaros Skordalia) for March 25th, Greece's Independence Day. However, it can be prepared all year round to accompany any kind of meat, chicken or fish dishes.
It resembles somewhat the renowned Politiki Salad, but with beetroots as the main ingredient.
Let me show you how to prepare it.
Suitable for vegans and fasting.

INGREDIENTS
Ingredients for the vinaigrette sauce:
1/4 cup / 60 ml / 4 tbsp. Extra Virgin Olive Oil
30 ml / 2 tbsp. Balsamic Vinegar
1 small Garlic Clove
Freshly Ground Salt and Pepper

Ingredients for the Salad:
250 gr. / 9 oz boiled Beetroots, cut in strips
200 gr. / 7 oz Red Cabbage (or white or combo), finely shredded
200 gr. / 7 oz Tomatoes, finely chopped
1-2 Spring Onions, finely chopped
2 tbsp. Celery leaves, finely chopped
60 gr. / 2.1 oz / less than 1/2 cup Walnuts, coarsely chopped
Green Apple, in cubes (Granny Smith, or other with sour taste)
Optional: Feta cheese, crumbled (or vegan substitute)


BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


4-5 25 min.

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