If you want – you can find: 2 great recipes for interesting vegetarian salads | Food

Horseradish salad with vegetable feta and beetroot

Fresh, but also filling salad, suitable for summer and winter season. Beets can be served warm if you want them warm, or if you choose to use pre-cooked beets, you can fry them in a pan with a little oil.

Ingredients (for 1 serving):

  • Horseradish leaves (2-3 large handfuls);

  • 1 small cucumber;

  • 0.25 onions;

  • some parsley;

  • 1 handful of green olives;

  • 70 g of vegetarian Greek cheese (feta);

  • 1 small beetroot, roasted or boiled.

for the sauce:

  • 1.5 tbsp. a spoonful of olive oil;

  • 0.5-1 tbsp. spoon of maple syrup;

  • 1 tablespoon. spoon grain mustard;

  • 1 tea. spoon of apple cider vinegar.


1. If you choose to fry the beet yourself, cut it into pieces, mix it with olive oil (so that all parts are covered with it), salt and other necessary spices, and bake it in an oven heated to 180 degrees at 45 degrees. -60 minutes. Other options are to boil beets or buy them cooked.

2. In a separate bowl, mix the ingredients for the sauce.

3. Cut vegetables, olives and mix with mustard. Pour the dressing over the salad and toss again.

4. Place chopped vegetable feta and beet slices on top of the salad (you can also mix it with the salad). It tastes even better when planted with hemp, pumpkin or other seeds.

Blog photo.  /Herb salad with vegetable feta and beets

Blog photo. /Herb salad with vegetable feta and beets

Salad with Bolivian pigeon powder (quinva) and chickpeas

Sometimes it can be difficult to figure out how to make delicious Bolivian pigeon peas, but they are perfect for salads. The salad can be diversified with fried chickpeas, and the vegetables shown in this recipe can be replaced with others available at home.

Ingredients (for 1 serving):

  • Salad bowl of your choice (we used Iceberg and horseradish mix);

  • 2 radishes;

  • a little cucumber;

  • 0.25 red sweet pepper;

  • a little parsley or dill;

  • 0.25 medium onion;

  • 3-4 tablespoons. spoon boiled Bolivian pigeons (quinvos);

  • 3 tablespoons. spoon of canned corn;

  • 2-3 halves of dried tomatoes;

  • 2 tablespoons. a spoonful of olive oil;

  • a pinch of salt.

For the refried beans:

  • 1 handful of canned/boiled chickpeas;

  • 1 clove of garlic;

  • a pinch of salt;

  • 0.5 tea. a spoonful of red sweet pepper powder;

  • 0.5 tea. a spoonful of oregano.


1. Fry the chickpeas in a pan with a teaspoon of oil and other specified spices and garlic. Fry for at least a few minutes or until the chickpeas are golden brown.

2. Pour oil and specified spices, chopped vegetables, Bolivian pigeon powder into the salad and mix everything well.

3. Place the roasted chickpeas on top of the salad and sprinkle with hemp or other seeds of your choice.

Blog photo.  / Salad with Bolivian pigeon powder (quinva) and chickpeas

Blog photo. / Salad with Bolivian pigeon powder (quinva) and chickpeas

The publication of these recipes is part of the Nori Gali project of the non-profit organization Givi Gali. The project inspires the discovery of plant-based food, which is rich and delicious. Look for new interesting recipes in the “15min” program every Monday! Thanks to Givi Gali for this week’s recipes and @plant.

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