Beetroot, Cabbage, and Carrot Brush Salad

Beetroot salads come in a wide variety, but they're all bright, eye-catching, and delicious. Beetroot's flavor pairs beautifully with a wide variety of foods: cheeses, pickles, or...

A vegetable salad can be both a light, sometimes dietary appetizer, and a complete meal. This depends not only on the vegetables included in the salad but also on how they are cooked. Perhaps not...

It's no wonder celery is called a "beauty storehouse." Its main source of wealth is asparagine, a remarkable substance that can bind and remove protein breakdown products from the body. And since protein is ubiquitous in our daily diet, found in most foods—from meat and eggs to milk and beans—giving your body a thorough celery cleanse every now and then is very beneficial.

I adore young cabbage! It's used in so many different dishes, including simple, quick, and, most importantly, light salads that you can eat in almost any quantity without any harm to your figure.

The main highlight of this detox salad is its interesting Asian dressing. It uses ingredients from Japanese cuisine, and the Japanese are known to live long lives. This salad is even perfect for a holiday table: no one will find it too dietary or boring, but on the contrary, it's very light and zesty.

A beetroot, cabbage, and carrot brush salad is a powerful detoxifying dish: it literally cleanses the gastrointestinal tract of accumulated toxins. Like a broom sweeping clean, all harmful substances are swept out of the body, leaving you feeling and, consequently, in a better mood. This salad is easy to prepare because all the ingredients are raw. Beets, carrots, and cabbage are shredded and then dressed with oil and lemon juice. Sometimes grated apple is added to the brush salad, and you can do the same. Our recipe offers a basic version of the dish.

Beetroot and orange salad is a wonderful combination of flavors and textures, and it looks beautiful, too. Vibrant shades of orange, burgundy, and green, tart and sweet, juicy and crunchy—all the ingredients in this salad complement each other perfectly, making it filling, nutritious, and interesting. And best of all, all the ingredients are simple and familiar: roasted beetroot, lightly fried orange, tender cheese, fresh crisp lettuce like frillice, arugula, or lettuce—choose any to suit your taste.

Beetroot, orange, and fennel salad is very popular in Mediterranean cuisine, particularly in Italy. When you make it at home, be sure to boast about your foray into Italian cuisine. Fennel is very rich in dietary fiber and contains essential oils that stimulate the stomach and intestines. The flavors and textures of roasted beets and oranges, combined with the fennel and herbs, make this salad very interesting. And our dressing recipe of oil, orange juice, Dijon mustard, and wine vinegar will come in handy again and again.

The "Kremlin Khryapa" salad is striking first and foremost because of its name. Where did it even come from? There's no documentary evidence of its origin. There are only folk legends about it being General Secretary Brezhnev's favorite salad, and how he always ate it in the Kremlin cafeteria. You can bet that the cafeteria's menu didn't list "Kremlin Khryapa" but something like "Spicy Cabbage and Beetroot Salad." And it was, of course, the people who called it "Kremlin Khryapa" because they've always known that the Kremlin is quite good at "khryapa." There's something traditionally Russian, respectfully mocking, about this "Kremlin Khryapa." And the best part is, this incredibly delicious, crispy, and juicy sweet-and-sour appetizer is made from the simplest ingredients—those found in every Soviet home year-round: cabbage, beets, carrots, and onions. Even garlic wasn't part of the traditional recipe, but we thought it wouldn't hurt, so we added it. Finely chopped, marinated for two or three days in vinegar and sunflower oil—and the joy knows no bounds. You can even enjoy a shot of vodka while you're at it.