This easy detox salad recipe is made with rich, nutritious ingredients that you can feel good about! Plus, it’s generously topped with dill for a fresh and tangy kick!
Whether you’re looking to kickstart a new detox regimen or just wanting to add a new vegan salad into your routine, this recipe is a sure hit!
When I’ve had a few days of not so great eating (which can sometimes turn into a few weeks, oops), I like to kick my eating habits into the right gear. And this detox salad makes it really easy to do so. Because it tastes so good!
It highlights two of my favorite ingredients: red kidney beans and raw beets. Why these two ingredients specifically?
Red Kidney Beans
- They are a low-glycemic index food. That means they don’t cause spikes in your blood glucose levels. They also help moderate the foods that do cause sugar spikes. That’s why red kidney beans are often paired with rice. The beans can help slow down the digestion rate of rice.
- Full of fiber.
- Great source of protein
- Rich in many vitamins and minerals such as folate, iron, potassium, vitamin k1.
Beets
- Low in both calorie and fat
- Can help lower blood pressure
- Has anti-inflammatory properties
- Full of vitamins and minerals and easy to include into your diet
These two hero ingredients are combined with red onion, potatoes, sauerkraut cabbage, carrots, and olive oil for a delicious salad that provides lots of health benefits. Kick your health into gear with this easy to make, and easy to devour recipe.
What do I need to make this recipe?
Beets are filled with antioxidants and have anti-inflammatory effects.
Kidney beans support heart health and help to reduce cholesterol levels.
Red onion is rich in quercetin, which lowers inflammation.
Potatoes are filled with fiber, which helps you to feel full longer.
Carrots give your body beta-carotene, which changes into vitamin A and supports eye health.
Along with those ingredients, you will need sauerkraut cabbage, dill, sea salt, and olive oil.
How to make Red Vegetable Salad
Steps
Boil 2 red beets, 2 potatoes, and 2 carrots until they’re cooked all the way.
After vegetables are cooked and cooled down, chop the beets, carrots, and potatoes into a medium sized bowl.
Chop and add to the bowl 1/2 red onion and 2 cups of cooked red kidney beans.
When ready to serve, add in 3-4 tablespoon of sauerkraut cabbage.
Chop a handful of fresh dill and add to the bowl.
Mix with 4 tablespoons of extra virgin olive oil.
Salt to taste.
Ready to enjoy this healthy and vegan vegetable salad!
Ingredients
- 2 medium-sized beets, raw
- 2 cups red kidney beans, cooked
- ½ red onion
- 2 medium potatoes
- 2 carrots
- 3-4 Tbsp sauerkraut cabbage
- 1 handful fresh dill
- sea salt, to taste
- 3-4 Tbsp olive oil
Instructions
Boil 2 red beets, 2 potatoes, and 2 carrots until they’re cooked all the way.
After vegetables are cooked and cooled down, chop the beets, carrots, and potatoes into a medium sized bowl.
Chop and add to the bowl 1/2 red onion and 2 cups of cooked red kidney beans.
When ready to serve, add in 3-4 tablespoon of sauerkraut cabbage.
Chop a handful of fresh dill and add to the bowl.
Mix with 4 tablespoons of extra virgin olive oil.
Salt to taste.
Ready to enjoy this healthy and vegan vegetable salad!
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