Trendy Vegetable Salad
recipe

A fresh and colorful vegetable salad that combines trendy ingredients such as Chioggia and white beetroot along with romanesco cauliflower. This salad is a perfect side dish or a light main course.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 Chioggia beets
- 2 white beetroots
- 1 romanesco cauliflower
- 200 g cooked borlotti beans
- 100 ml olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil)

Instructions:

1. Peel the Chioggia and white beetroots and slice them thinly or into strips.
2. Chop the romanesco cauliflower into small pieces.
3. Boil the romanesco cauliflower in salted water for about 3-4 minutes until slightly tender but still crisp. Drain and cool in cold water.
4. In a bowl, combine the Chioggia and white beetroots, romanesco cauliflower, and borlotti beans.
5. In a separate container, mix the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the vegetables and mix well.
6. Garnish with fresh herbs and serve immediately.
Nutritional Information (per serving):
- Energy: 200 kcal
- Protein: 7 g
- Carbohydrates: 30 g
- Fat: 9 g
- Fiber: 6 g

Reviews: 4.73 (3659 reviews) ★★★★★ share