Beetroot and carrot salad with cheese

Simple, quick to prepare and delicious salad! Such a salad can be prepared, literally, in five minutes: it remains only to grate everything and mix. The ingredients for the salad are available and will almost always be found in the refrigerator of caring housewives.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beetroot

Carrots

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

Garlic

Mayonnaise

Salt

to taste

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

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make beetroot salad with carrots? Let's prepare the ingredients according to the list. Salad, of course, will turn out much tastier and fresh and juicy vegetables, especially if they have just been plucked from the garden. My beetroot, remove the skin with a knife or a vegetable peeler, rub the pulp on a grater for Korean salads, in the absence of such, a regular grater will also work.
Step 2:
Carrots are washed, cleaned and rubbed in a similar way (on a Korean or ordinary grater). Hard cheese can be used of any variety, but it is better without any pronounced flavor additives, and necessarily fresh and natural. Grate the hard cheese on a grater. I also like to use soft cheeses, especially goat cheese.
Step 3:
Garlic cloves (to taste, the amount of garlic can be changed in the composition of the dish) are cleaned from the films and rubbed on a fine grater or passed through a press. Put the prepared ingredients in a deep salad bowl, add salt to taste and ground black pepper.
Step 4:
Add the amount of salt, taking into account which product we use for refueling. If mayonnaise, then salt can not be added at all or added in a minimal amount, because it is quite salty. Instead of mayonnaise, you can use sour cream to make the salad less high-calorie and more useful. Mix the ingredients with the dressing and put the salad in the refrigerator for half an hour so that it is well soaked.
Step 5:
The salad is ready. We serve it to the table in a large salad bowl or arrange it in small portion salad bowls. Also, this salad can be stuffed with tartlets or used as a spread on bread and served as an appetizer with soup or hot. This salad with its juiciness and spicy notes will perfectly complement the side dish of mashed potatoes, cereals and vegetables, hot meat, will make the taste of the meal more saturated and bright. Enjoy your meal!

Despite the benefits and a huge amount of vitamins and useful trace elements that are contained in the vegetables that make up the salad, it should be borne in mind that garlic and raw beets are quite sharp and rough-tasting vegetables that are not recommended to be consumed in large quantities by people who have problems with the gastrointestinal tract, with diseases such as gastritis, stomach ulcer.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here homemade mayonnaise recipes.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

The salad will look nice and neat if you cut all the ingredients into the same size and shape pieces.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).