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Carrot and beetroot salad. Video recipe
Vegetables are most useful raw. Therefore, housewives often come up with various salads from carrots, beets and other root vegetables, which contain vitamins in their original form.
Salad with beets and carrots
One of the most popular raw vegetable dishes is the carrot and beetroot salad, which can be transformed from a mundane everyday meal into a culinary masterpiece with additional ingredients.
Classic salad with beets, carrots and cheese
To make a carrot salad with cheese, you will need: – 1 large fresh beet, – 1 large raw carrot, – 200 grams of aromatic hard cheese, – a handful of raisins, – half a glass of ground walnuts, – 3 cloves of garlic, – 1 pack of mayonnaise.
Wash and peel the beets and carrots thoroughly, then chop them individually on a coarse grater or in a kitchen blender. Then grate the hard cheese on a coarse grater and chop the garlic finely.
So that your future salad does not drip, but retains a neat and beautiful shape, be sure to drain excess juice from freshly grated beets into a separate container or sink. In the future, it can be useful to you in the preparation of borscht.
Add chopped walnuts to mashed beets, mix carrots with raisins, and grated cheese with finely chopped garlic. Now prepare the cling film and a deep salad bowl in which you will lay out the layers of carrot and beetroot salad. Moisten a salad bowl with a little cold water and line it with cling film from bottom to edge. Start laying out the ingredients in the following order: beets with nuts, carrots with raisins, cheese with garlic.
Tamp each vegetable layer well and lightly coat it with mayonnaise. The layers should be no more than 3 centimeters thick, otherwise the ingredients in the dish may not soak well.
Spread the layers until you run out of food or space in the salad bowl, then level the top layer with a knife or kitchen spatula. Now cover the bowl with a flat, wide plate (bottom up), hold it with your hands, and gently turn the bowl upside down. Carefully remove the salad bowl and cling film, garnish the prepared salad with fresh herbs or mayonnaise mesh and serve.
Another popular recipe in the “Beet and Carrot Salads” rating is a dish with the addition of green apples, which does not require special ingredients, preparation efforts and financial costs. Take: – 1 medium beet, – 1 small carrot, – 1 fresh green apple, – sour cream and mustard to taste.
Pre-boil the beets and let them cool, then peel the root crop. Thoroughly wash the carrots, peel and chop, they will go to the salad completely raw. Peel the apple from the peel, seeds and inedible core, grind it in a blender until smooth with beets and carrots.
In addition to the apple, if desired, you can add finely chopped onions, radishes, seaweed, pears, grapes or other fruits and vegetables to this salad – separately, of course
Now make the dressing by mixing the not too fatty sour cream with mustard (three to one ratio), salt to taste and pour the dressing over your carrot salad. The dish is ready.
Delicious and healthy salad “Whisk”
The recipe for the “Whisk” salad is known to people who are on a diet or suffering from diseases of the gastrointestinal tract. This dish literally sweeps all toxins and toxins out of the polluted body, revitalizing the intestines and promoting weight loss. To prepare a classic salad, you will need: – 1 raw beetroot, – 1 raw carrot, – fresh herbs, – 2 tablespoons of olive oil and 2 tablespoons of flaxseed oil.
Rinse all vegetables thoroughly and peel them off. Grate the beets and carrots on a coarse grater or chop in a blender, then mix them well and season with a mixture of linseed and olive oil.
If you don’t like flaxseed oil, use low-fat sour cream or yogurt mixed with grainy mustard for salad dressing; they will make the dish more spicy and savory
Add finely chopped garden herbs and salt to your salad to taste. Serve after about twenty minutes, when all the salad ingredients are soaked in the dressing.
If you love fruit, swap out the vegetable version for a fruit version that is slightly higher in calories but is no less dietary than the vegetable salad. To do this, take: – 1 large grapefruit, – half a glass of dried apricots, pomegranate seeds and prunes.
Squeeze the juice from the beans in a blender, and soak the dried fruits in warm water. Peel the grapefruit and break the pulp into small slices. Cut dried fruits into small pieces, mix with divided grapefruit and cover with freshly squeezed pomegranate juice. Fruit “Whisk” is ready to eat.