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Fast and tasty
Beetroot and carrot salad with cheese

Beet and Carrot Salad with Cheese

A simple, quick, and tasty salad! You can make this salad in literally five minutes - all you have to do is grate everything and mix. The ingredients are easy to find and almost always on hand in any caring cook's fridge.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beets

Carrots

Any cheese (You can use any cheese; I used hard cheese)

Garlic

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 45 % 9 g

Carbohydrates 45 % 9 g

122 kcal

GI: 22 / 0 / 78

Cooking method

Cooking time: 10 min

Step 1:

How do you make a beet and carrot salad? Gather the ingredients from the list. The salad will, of course, taste much better with fresh, juicy vegetables, especially ones just picked from the garden. Wash the beet, peel it with a knife or vegetable peeler, and grate the flesh on a Korean-salad (julienne) grater - or a regular grater if you don't have one.
Step 2:

Wash and peel the carrots and grate them the same way (on a Korean or regular grater). You can use any hard cheese, but it's best to use one without any strong added flavors - and definitely fresh and natural. Grate the hard cheese. I also like to use soft cheeses, especially goat cheese.
Step 3:

Peel the garlic cloves (you can adjust the amount to taste) and grate them on a fine grater or press them through a garlic press. Put the prepared ingredients in a deep salad bowl and add salt to taste and ground black pepper.
Step 4:

Add salt depending on what you're using for the dressing. If it's mayonnaise, you can skip the salt entirely or add just a little, since mayonnaise is quite salty. Instead of mayonnaise, you can use sour cream to make the salad lower in calories and better for you. Mix the ingredients with the dressing and put the salad in the fridge for half an hour so the flavors soak in.
Step 5:

The salad is ready. Serve it in one large bowl or in small individual bowls. You can also use it to fill tartlets or as a spread on bread, served as an appetizer with soup or a hot dish. With its juiciness and zesty notes, this salad is a great match for a side of mashed potatoes, grains, or vegetables, or for a hot meat dish - it makes any meal richer and brighter. Enjoy!

Despite the benefits and the huge amount of vitamins and useful trace elements in the vegetables in this salad, keep in mind that garlic and raw beets are fairly sharp, harsh-tasting vegetables that aren't recommended in large amounts for people with gastrointestinal issues, such as gastritis or stomach ulcers.
It's better to make the mayonnaise yourself - it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).