Red cabbage and beetroot salad

Red cabbage and beetroot salad

Total: 15 Min. | Active: 15 Min.
Nutritional value / person: 293 kcal
, Fat: 18 g
, Carbohydrate: 24 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp vinegar
3 tbsp olive oil
½ tbsp liquid honey
2 sprigs rosemary, finely chopped
1 tsp salt
a little pepper


500 g red cabbage, thinly sliced
500 g boiled beets, sliced
1 pomegranate, seeds removed
50 g walnut kernels, coarsely chopped
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4 beer glasses, each approx. 300 ml

How it's done


Combine the vinegar, oil, honey and rosemary in a bowl, season.


Add the cabbage, beetroot and pomegranate seeds to the dressing, mix, sprinkle with the nuts.

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