Traditional Winter Salads

A long time ago, when there were no fridges or greenhouses in the farms and villages of Europe, people enjoyed the tasty and healthy salads of the Winter, to help them cope with pork, cold and Holidays stress.
Here are 4 wonderful recipes, hope you’ll enjoy them.

First on my Winter list is red beetroot, baked or boiled, grated or cut in small pieces or slices,  and mixed with vinegar, bit of salt and finely grated horseradish. Some green herbs will add to the nice picture. You might like it with a splash of cream on top.
It’s supposed to be rich in vitamins, iron and magnesium and more recent health claims suggest beetroot can help lower blood pressure. Maybe, but what about the glycemic index? Well, it’s high, 64,  if you eat a lot of it, immediately, after cooking it and with no other ingredients. Make it a salad with vinegar and add horseradish and  a bit of cream and it’s yumi and healthy, medium GI.
Just for the record, 2 full tablespoons of this salad  have some 40 kCal and only 7g of carbs.

Sauerkraut Salad. Lots and lots of ways to combine sauerkraut with other ingredients and all are nice and help the good bacteria in your gut. Rich in vitamin C. It’s a “must” in any diet, if you ask me. Yes, it’s salty but a few tablespoons now and then won’t hurt.
My favorite combinations: sauerkraut with black pepper and olive oil or sauerkraut with green onion or leek, a grated apple, a grated carrot, olive oil and pepper.

Black Radish Salad. Actually, any radish will do but this one is good for your gallbladder.
Grate the radish, add a bit of salt, juice from 1 lemon, a handful of walnuts and it’s done.
You can make a batch of if and keep it in the fridge for several days. Serve it with Feta or Bulgarian cheese.
Without walnuts, 4 tbsps of this wonder have only 40 calories.

This salad has a very funny name, The Little Broom Salad, because it’s supposed to clean somehow your guts.
Anything goes in it, any vegetables that can be cut a la julienne or grated. Carrots, cabbage, celeriac, celery, red cabbage, beetroot, turnip, leek, red onions, radishes a.s.o. Just add  lemon juice or vinegar, salt and some olive oil. A vitamin and mineral cocktail. Enjoy!

2 Comments Add yours

  1. Hello. Happy New Year. Came across your blog today, very nice and informative. I look forward to following more of your posts.


  2. dpranita583 says:

    We often make a salad of reddish but we are calling it Koshimbir. the same recipe only changes in name.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s