Beetroot and butternut squash salad is an easy recipe. It can also be included to a healthy low – fat diet. Beets contain many vitamins and minerals. This vegetable holds the record for the concentration of boron, manganese and iron. The beetroot should weigh no more than 300-400 grams and should not have inclusions and stripes of a different color. Such spots indicate a large amount of fertilizer used in cultivation.
Butternut is a storehouse of vitamins. A large part of them is found in the pulp, seeds, and flowers. Pumpkin has 4-5 times more carotenes than carrots. Carotenes are converted into vitamin A in the body, which is good for vision and is also a powerful antioxidant. Butternut contains vitamins C, E, K and almost all B vitamins.
Ingredients for beetroot and butternut squash
- Beetroot 300 g.
- Pumpkin 250 g.
- Raisin 50 g.
- Prunes 50 g.
- Sour cream 2 tbs.
How to make beetroot and butternut squash salad
Step 1. Boil the beetroot for 2 hours in a saucepan (bake wrapped in a foil for 1 hour or cook in a microwave for 8 minutes)
Step 2. Cut the butternut into dices and boil it for 20 minutes.
Step 3. Place raisins and prunes in a bowl and pour with a hot boiled water to tender them. Leave for five minutes and remove them from water.
Step 4. Cut cooled peeled beetroot into dices, add cubes of butternut with raisins and prunes.
Step 5. Add sour cream and mix everything.
The salad is ready. Enjoy your meal!
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