Ensalada especiada de remolacha y chucrut
By: Agi Kaja
¡Esta ensalada es un auténtico golpe de salud! Chucrut y remolacha, más algunas especias de invierno para un sabor extra. Baja en calorías, repleta de folato, hierro, vitaminas y minerales.
Recipe from Whole Food Earth®
Ensalada especiada de remolacha y chucrut
Category
SaladsCuisine
Summer¡Esta ensalada es un auténtico golpe de salud! Chucrut y remolacha, más algunas especias de invierno para un sabor extra. Baja en calorías, repleta de folato, hierro, vitaminas y minerales.
Ingredients
- 2 medium size roasted or fresh beetroots
- 1 onion
- 2 tbsp olive oil
- 1/2 tbsp sea salt
- 1 pinch chilli powder
- 1/2 tbsp ginger powder
- 1/2 tbsp ground cumin
- 200 g sauerkraut
- 1 tbps agave
- 6 sun-dried tomatoes in oil (optional)
Directions
- Cut the roasted beetroots in small cubes.
- Chop the onion, pickled cucumbers and the sun-dried tomatoes.
- In a medium size bowl mix the beetroots, cucumbers, tomatoes and onion with sauerkraut.
- Add all spices and olive oil and combine them with the veggies. Serve in small bowl.
- If you want to make this salad more nutritious you can add a can of red beans to it. It will be packed with plant-based protein and taste great!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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