I love the color on both Beet and Red Cabbage. This type of cabbage and beet offers a wealth of nutritional and health benefits.
Red cabbage contains the phytochemical sulforaphane, which may reduce your risk of cancer, particularly lung cancer, and may also help rid your body of toxins that can lead to illness or disease. The antioxidants in red cabbage play similar roles. Red cabbage contains six to eight times more antioxidants than white cabbage.
Red cabbage is also packed with minerals. Such as potassium, iron, zinc, copper, manganese and selenium.
The vitamin C in beetroot juice is a potent antioxidant, which may offer protection against the carcinogenic effects of environmental toxins.
Several nutrients in beetroot juice support the activities of your immune system. Vitamin C promotes the production and activity of the white blood cells that fight infections. Vitamin A helps your body create barriers against infectious organisms. Vitamins A, folate and zinc support your immune system by promoting metabolic function and contributing to the production of proteins that help your body resist infection.
4 medium size beets. Cut the beet thin. I like them little soft.
Boil 1/4 cup of water and let the beet cook for about 10 minute on high heat.
Add cabbage as mush as you prefer and some carrots for color.
Use the liquid for dressing from the beet after you boil and drain. Let it cool first, then add one table spoon of olive oil, teaspoon of Balsamic vinegar. Salt and pepper.
Put some kind of green arugula, spinach or any kind of lettuce under your salad.
Here you have very colorful and healthy salad!
What is your favorite and healthy salad recipe?