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Steamed Vegetable Salad

Ingredients

  • For the bowl

Directions

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Steps

1

Wash, peel and dry the vegetables.

2

Cut the vegetables into wedges or small bunches of similar size. Place them onto the steam tray and steam them for up to 18 minutes. The time setting varies depending on the size to which the vegetables were cut, the quality and their water content.

Long steaming: 15-18 minutes – Beetroot, Celery, Pumpkin, Kohlrabi, Jerusalem Artichoke
Medium steaming: 6-8 minutes – Cauliflower, Romanesco Broccoli
Short steaming: 4-5 minutes – Brussels sprouts, Broccoli, Tuscan Cabbage or Kale

When all the vegetables are steamed, season them with oil and vinegar, aioli sauce or with a condiment of your taste.

3

To keep the color even more vibrant, dip the vegetables in a bowl with water and ice for one minute. Drain and set aside.

4

Enjoy the steamed vegetables at room temperature or sauté in a pan with a tablespoon of extra virgin olive oil, cooked buckwheat and chickpeas. Season with 2-3 tablespoons of sauce.

Enjoy

Steamed Vegetable Salad

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Ingredients

Adjust Servings:
For the bowl
250g cooked buckwheat
250g cooked chickpeas
100g beetroot
100g rooted celery
125g pumpkin
75g cabbage turnip
100g jerusalem artichokes
100g cauliflower
100g romanesco broccoli
100g brussels sprouts
125g tuscan cabbage

Nutritional information

210
Calories
41.1g
Carbs
2.2g
Fat
10.9g
Protein
78.9mg
Sodium
9.6g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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