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Salad Mistress with beetroot carrots and raisins classic

Classic "Mistress" Salad with Beets, Carrots, and Raisins

Original, savory, pretty, and made from simple ingredients! This "Mistress" salad with beets, carrots, and raisins is a recipe that's become a classic. The sweetness of the vegetables and dried fruit against the zing of garlicky cheese wins everyone over, and it comes together fast from easy-to-find ingredients.

katushafin

Recipe author

Salad Mistress with beetroot carrots and raisins classic

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Composition / ingredients

Servings:

Beets (boiled)

Carrots

Hard cheese

150

Raisins

Walnuts

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 52 % 16 g

Carbohydrates 29 % 9 g

202 kcal

GI: 13 / 25 / 63

Cooking method

Cooking time: 15 min

Step 1:

How do you make the classic "Mistress" salad with beets, carrots, and raisins? Gather your ingredients. Choose medium-sized carrots and beets so they're about the same weight. Use a good-quality natural cheese with no vegetable fats. Get pitted raisins and pre-shelled nuts. You can make the mayonnaise yourself.
Step 2:

Wash, peel, and grate the carrots on the medium holes of a grater. I recommend medium — the large holes make the salad coarse, the small ones too mushy. If the carrots are very juicy, squeeze out a little juice, or the finished salad may turn watery. Transfer the carrots to a separate bowl.
Step 3:

Grate the cheese on the same medium holes and put it in its own bowl.
Step 4:

The beets go in boiled. To cook them: wash the beets well, put them in a pot, and cover with cold water. Set over medium heat. Once it boils, reduce the heat and cook the beets for 1–1.5 hours, depending on size. Test with a knife — it should pierce them easily. Cool and peel the cooked beets, then grate them on the medium holes.
Step 5:

Prepare the raisins. To plump them: rinse them well, cover with hot water, and let them sit for 10–15 minutes until soft.
Step 6:

Drain the water and pat them dry with paper towels.
Step 7:

Add the raisins to the bowl of carrots. Stir in 2 tablespoons of mayonnaise.
Step 8:

Peel the garlic and press it into the bowl of cheese. Add 2 tablespoons of mayonnaise and stir.
Step 9:

Stir the last 2 tablespoons of mayonnaise into the beets. You can adjust the amount of mayonnaise based on how juicy each component is — I added more to the cheese and less to the beets.
Step 10:

Build the "Mistress" salad in layers — in a bowl, or on a plate using a ring mold. For the first layer, spread the carrots and raisins and tamp it down with a spoon.
Step 11:

Next, add the cheese layer and tamp it down too.
Step 12:

The last layer is the beets. Some recipes mix the nuts into the beet layer; I decided to just put them on top. Do whichever you prefer.
Step 13:

Finely chop the nuts with a knife. You can lightly toast them first in a dry skillet for more aroma.
Step 14:

Scatter the nuts over the top of the salad. Lift off the ring and serve. The salad doesn't need time to soak, since the layers aren't spread with mayonnaise but mixed with it. Enjoy!

It's best to scrub root vegetables with a brush or a stiff sponge under running water.
It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens the dish.
Make salads only from fully chilled ingredients. Made with warm ones, a salad can spoil quickly.