Eisberg salad is crispy and full of water, so it lasts longer in the fridge and is suitable for side dishes, salads, sandwiches.
Now is beet season and it is so good and healthy.
I also planted in the garden; I used the smaller leaves in salads and the larger ones I cooked for only a few minutes and seasoned with oil and lemon.
Beets are a true wonder of nature, they are good and healthy, you can eat boiled, baked, but also raw-grated in salads and squeezed in juices and strawberries.
Autumn diet with salads: how to combine ingredients to lose weight effortlessly
In the fall, your body demands more fat, and you unconsciously tend to give it what it wants. The cold weather and the goodies prepared for winter invite you even more to adopt an unfriendly diet with a silhouette.
Do you want to lose weight without making an effort and without starving yourself? Then resort to an autumn diet based on salads with healthy ingredients.
Spinach should be a staple in your fall diet, and spinach salads will prove to be worth eating at least once a week. Spinach speeds up metabolism, helps burn fat deposits, strengthens your muscles and, above all, has a tiny caloric intake of about 26 calories per 100 grams of leaves.
Here is what autumn salad with spinach we recommend you eat to lose weight:
& # 8211 a bag of spinach leaves
& # 8211 10 cherry tomatoes cut in half
& # 8211 a little canned boiled corn
& # 8211 a grilled chicken breast, sliced
& # 8211 1 sliced avocado
& # 8211 3 tablespoons chopped feta cheese
& # 8211 3 tablespoons browned pine seeds
& # 8211 dressing of olive oil, vinegar, mustard, salt and pepper
Immune system: why detoxification is important in early autumn
Chickpeas are a legume that helps you lose weight healthily, because it has a high content of fiber and protein and, of course, a low calorie content. Chickpeas are a fantastic ingredient in autumn salads, even if you use canned ones. If you don't like chickpeas, you can replace them with white or red beans. Here are the ingredients for a delicious and filling chickpea salad:
& # 8211 a lettuce broken into small pieces
& # 8211 canned chickpeas
& # 8211 canned tuna pieces
& # 8211 half an orange cut into cubes
& # 8211 dressing made of olive oil, mustard and vinegar
3. Oilseeds and seeds
Shredded walnuts and seeds, whether sesame, pine, sunflower or pumpkin are ingredients that add flavor to autumn salads. Rich in omega 3 essential fatty acids, oily fruits and seeds will help you lose weight healthily, effortlessly. Here is the recipe we propose to you:
& # 8211 a quarter of finely chopped red cabbage
& # 8211 a striped endive
& # 8211 an apple cut into thin slices
& # 8211 a few cubes of feta cheese
& # 8211 a handful of nuts
& # 8211 half onion cut fish
& # 8211 Classic dressing in olive oil and vinegar
Your first thought when you see the slightly salted cheese written is that it will make you fat, but if you use it in small quantities, as a secondary ingredient in autumn salads, you will see that it helps you lose weight. Lightly salted cheese satisfies your appetite for sweet or salty snacks and provides you with only about 75 extra calories if you add it to salads. Here is the recipe proposed by us:
& # 8211 a boiled red beet and cut into slices
& # 8211 a handful of baby spinach leaves
& # 8211 nuts
& # 8211 patrol cut finely
& # 8211 100 g crushed goat cheese
& # 8211 dressing from olive oil, lemon juice, Dijon mustard, salt and pepper
Last but not least, the ingredient that helps you lose weight in your autumn salad diet is pumpkin. Rich in fiber, protein, vitamins and minerals, pumpkin is the king of autumn. Add it to salads and you will lose weight fast, because it is very filling. Here is our recipe:
& # 8211 500 g diced baked pumpkin
& # 8211 a handful of arugula leaves
& # 8211 some dried cranberries
& # 8211 nuts
& # 8211 a fish cut onion
& # 8211 parmesan
& # 8211 dressing of olive oil, Dijon mustard, lemon juice, salt and pepper
Beetroot & # 8211 Cold Season Pharmacy
Easy to digest and with a sweet taste (cooked beets taste better than boiled beets), beets can enter the menu of our children immediately after reaching the age of 10 months. It is easy to digest, rich in water, sugars and fiber. The pigment that gives the root its red-purple color has a strong antioxidant action, and due to its rich content in iron and vitamin C, beets help fight anemia in the cold season, favoring an increase in hemoglobin levels in the blood.
The microelements found in appreciable quantities in beetroot help to detoxify the body and strengthen immunity, very important procedures especially now, on the eve of the cold season. Daily consumption of beets stabilizes the pH of the body and automatically strengthens immunity. A diet represented by the daily consumption of beets helps to prevent extremely serious diseases, such as leukemia, lung cancer, colon cancer or gastric cancer.
Seasonal recipes with beets
Vegetable borsch and beetroot (from 1 year)
1 slice of red bell pepper
1 slice of baked beetroot
1 cup of homemade tomato broth
1 cup of homemade borscht
2 sprigs of green larch
Cut all the vegetables into cubes and put the cooked beets on the grater.
Boil them and leave them until all the juice thickens.
Add the finely washed and chopped larch, then the broth and bring to a boil.
At the end, turn down the heat, add the borscht and leave for another 10 minutes.
You can serve this borscht with a teaspoon of yogurt.
Baked vegetable finger food (from 8 months)
5 beetroot sticks
5 sweet potato sticks
Clean, wash, wipe well and cut the vegetables into sticks the thickness of your little finger.
Place them on baking paper in the oven tray, which you will place on the top row (190 ° C, with ventilation, preheated oven).
Spray on vegetables oil and sprinkle on them the favorite herbs of spices (thyme, cinnamon, etc.) and put them in the oven.
Be careful, the cooking time of these vegetables is different, so you have to be very careful not to burn them. They are ready when they have softened on the inside and got a fine crust on the outside.
Autumn salad with Cabbage, Cauliflower and Beetroot
I'm not a picky eater in the sense that I don't count calories on my plate, but I don't lobby for an anapodic diet either, being a follower of the & # 8211 saying. nothing in excess. I also eat fatty foods when I know I have a high energy intake. After the busiest days of cooking, I usually set aside a day to prepare a huge salad of vegetables that I struggle with from summer to evening to prove it. With this autumn salad I struggled a little less to get it ready, not so much due to the shorter autumn day, but to the fact that it turned out to be very tasty.
Beetroot salad recipe with walnuts and Telemea cheese
six to seven slices of pre-ripened beets
a slice of Telemea cheese
a tablespoon of walnut oil from Solaris
a teaspoon of balsamic vinegar
a drop of salt
a few parsley leaves
a handful of coarsely chopped walnuts
a small clove of garlic
Beet salad with celery & # 8211 simple, healthy and extremely tasty recipe
Those who love beet salad with celery, will surely want to try this recipe. It is delicious and easy to prepare. I have been preparing beet salad according to this recipe for years and every time I manage to get a delicious salad, to the liking of the whole family.
Ingredients needed for celery beet salad:
- 1 beetroot
- 1 celery, 1 onion
- 200 gr sour cream 20% fat, 100 gr cream cheese
- Salt, freshly ground black pepper
- 1 tablespoon balsamic vinegar
How to prepare beet salad with celery?
Peel the beets and celery and grate them. We put them in a large bowl. We also peel the onion and chop it finely. Add onion to the mixture of beets and celery.
Then add the cream, which must have 20% fat and cream cheese. Season with salt, freshly ground black pepper and balsamic vinegar, to taste. Mix, taste, and if necessary, add more spices, until you get the desired taste.
The salad with beets and celery is very tasty and healthy. Those who love beets will surely be delighted by this delicious salad. I even add it in sandwiches. My husband eats beet and celery salad with any type of food.
Try our simple recipe and enjoy the delicious taste of this healthy salad. Have fun with your loved ones and increase your cooking!
I also recommend that you share this beet and celery recipe with your friends. I'm sure there are many beet lovers among them who will want to try it!
Beet salad "Paradise at home" & # 8211 I make it every weekend!
We present you a very delicious beet salad. Combined with boiled eggs and favorite cheese, it is very tasty, even to the liking of children. Experiment with your favorite ingredients or sauce and enjoy your loved ones with a simple but delicious salad. This will be very often requested by all family members.
METHOD OF PREPARATION
1. Boil the beets in a saucepan with water until ready. Remove from the pan and allow to cool.
2. Boil the eggs in a saucepan with water and a pinch of salt. Allow to cool and clean.
3. Peel the beets and cut them into cubes.
4. Cut boiled eggs and cheese into small cubes.
5. Mix the beets with the eggs and cheese. Match with mayonnaise and spices to taste. Stir. Garnish with grated cheese, canned peas, corn or greens.
Note: If desired, you can complete the salad with minced garlic, pickled cucumbers, chopped walnuts or mayonnaise with mustard.
Autumn delights. 5 recipes with plums that you have to try
Plums are considered a super food and can compete with many other fruits due to their high content of antioxidants and phytonutrients. And since it's their season and the stalls are full in the markets, it wouldn't be bad to eat them more often. For those for whom the option & ldquoin natural state & rdquo is not a temptation, we help them with recipes that will warm their autumn evenings.
Plums are a natural source of calcium, magnesium and potassium, they have a lot of fiber, vitamin A, vitamin C and vitamin E. So it doesn't hurt to try them in a few recipes, in addition to the autumn magiun and plum dumplings or food. with prunes you learned to make from your mother. We have found 5 recipes with which to break the monotony and give a special taste to the table.
Duck with plums and red cabbage
Pork tenderloin with plum sauce
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Ever since I know myself, I've loved the sweet-salty combination. And it is on this combination that this arugula salad with beets, goat cheese and delicate orange slices is based. Dressing the salad is the simplicity embodied, like the salad, but it balances the taste so well that it is absolutely necessary. I admit that it was the first time I cooked beets and other than in soup or the classic horseradish salad and I liked it. What's more, it's such a healthy salad!
Ingredients: 2 good hands of arugula, 1 medium beet, 1 orange, a few parsley leaves, goat cheese, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons orange juice, salt and pepper to taste.
Wash the beets well then wrap them in aluminum foil and bake in the oven until soft. Or you can boil it or steam it, but I prefer to bake it, it seems to me that it has a more intense flavor cooked this way. Peel and cut the beets into cubes. Also cut into cubes and goat cheese. Cut the orange into thin slices.
For the dressing, mix the olive oil, balsamic vinegar and orange juice in a small jar. Add salt and pepper to taste then put the lid on and stir well until you get a creamy dressing.
Place the arugula on a plate then spread the beet cubes, orange slices, cheese cubes and a few fresh parsley leaves on top. Garnish with plenty of dressing.