glutenfrei

Beetroot and cauliflower salad with millet

A delicious and easy-to-prepare salad for any occasion: Beetroot and cauliflower salad. Whether as a starter, side dish, or main course, this low-histamine salad is a great choice. Beetroot and cauliflower salad is a winner all around!  

This recipe is   

  • vegan
  • suitable for a low-histamine diet  
  • gluten-free  
  • lactose-free  

Preparation time  

30 minutes  

Ingredients for 2-3 people  

  • 1 red bell pepper  
  • 3 tbsp olive oil for cooking  
  • 1 cauliflower  
  • 2 cooked beets  
  • ½ cucumber  
  • 1 onion (1)  

dressing  

  • 2 tbsp acerola juice  
  • 3 tbsp tahini (1)  
  • 2 tbsp maple syrup  
  • 4 tablespoons of water  
  • 1 tbsp turmeric  

Beetroot - Cauliflower - Salad preparation   

  • Wash 200g of millet and bring it to a boil in a pot with twice the amount of water.  
  • Turn the heat to the lowest setting and simmer until there is no more water in the pot.  
  • Remove from heat and let cool.  
  • Remove the cauliflower from the stalk and place it in a pot.  
  • Fill with water and simmer until the cauliflower is cooked.  
  • Set aside and let cool  
  • Wash, clean and dice the red bell pepper.  
  • Cut cooked beetroot into cubes.  
  • Wash the cucumber and cut it into cubes as well.  
  • Peel and finely chop the onion.  
  • Wash and finely chop the parsley.  
  • Mix all ingredients together  
  • Mix acerola juice, tahini, maple syrup, water and turmeric to make a dressing and toss it with the salad.  

Our HistaFood tip  

This salad can be enjoyed both warm and cold. If you prefer a warm salad, you can prepare all the other ingredients while the cauliflower and millet are still cooking. Then remove both from the heat and immediately combine them with all the other ingredients. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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