Light and Vitamin Rich Beetroot Salad. Cleanse Your Digestive System!

Beetroot is a well - known vegetable and one of the most popular ingredients for salads in Europe. This healthy vegetable is not a hit on the tables of Americans though, leaving many followers of the healthy lifestyle with a question - why is this crop so precious?

Beetroot has endless benefits and its vitamin structure does not break down after undergoing a thermal process. It contains such important vitamins as Vitamin B, Flavonoids, Folic Acid, Cellulose, Magnesium, Potassium, Iodine, Iron and many, many other essential nutritional elements and minerals.

Various European cuisines include beetroot in such dishes as salads and soups, including the traditional beetroot based soup called "borscht". The latest trend, beetroot juice, is also used in home medicine practice, but prescribed carefully only to people who don't have gastritis. Otherwise, this crop is ideal for cleansing your digestive system and intestine in particular.

For myself, I found the perfect beetroot salad recipe that serves all the purposes I desire from this vegetable: it cleanses and purifies my system. The recipe is extremely easy. The salad itself is super light and the health benefits from it are enormous. I recommend to cook the amount you will eat at once. Beetroot loses the taste after several days in the fridge.

Light, Vitamin Rich Beetroot Salad:

Ingredients are for 2 servings

- 2 beetroots

- 1 clove of garlic

- 2 Tbsp. of mayonnaise*

* Make sure to use naturally (non GMO) made mayonnaise. Mayonnaise is not an enemy for a healthy diet when consumed in light amounts and, most importantly, when it is made only from natural ingredients. In the "ingredients" section on the label look for egg yolks, vinegar, lemon juice and not for modified corn starch or calcium disodium edta.

Directions:

1. Add beetroots to a large pot and fully cover them with water. Season with salt, based on your personal preference. I use less salt in all my cooking. Bring the water to the boil, then reduce to a medium simmer. Cook for approximately 40 minutes or until beetroots can easily be pierced with a fork. Add water in the middle of the simmering process once beetroots are not fully covered by the water.

2. When beets are cooked, pour water away from the pot and let the vegetables cool down.

3. Chop or shred the cooled beetroots into a bowl.

4. Add the garlic and stir it.

5. Add two tablespoons of mayonnaise. Mix the ingredients with a spoon.

The consistency of the salad should be light and not too creamy. Add more mayonnaise if you need.

6. Place the bowl with the salad in the fridge to cool down for a better taste.

7. Serve the salad!

Enjoy Your Vitamin Creation!