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Beetroot carrot raisin salad

Beet, Carrot, and Raisin Salad

A short ingredient list, but a salad that's tasty and a little out of the ordinary. It's right at home on a holiday table and rounds out a lunch or dinner nicely. You'll almost always have the vegetables on hand, and it comes together very simply and quickly — especially if the beets were cooked ahead or left over from another dish.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beets

300

Carrots

100

Hard cheese

Raisins

Pine nuts

Mayonnaise

Salt

Sesame seeds

Cranberries

Fresh herbs

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 47 % 14 g

Carbohydrates 40 % 12 g

186 kcal

GI: 25 / 33 / 42

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients. The beets need to be boiled or roasted. Roasting keeps more of their vitamins and is quicker and easier, so it's the better option: wash the beets, trim the ends, wrap them in foil, and roast at 350°F (180°C) for about 25 minutes. You can also boil them in their skins in a pot over medium heat for about 40 minutes.
Step 2:

Check the beets with a fork or the tip of a knife. Let them cool and grate them on the medium side of a box grater. Peel a few cloves of garlic and grate them fine, press them through a garlic press, or mince them with a knife.
Step 3:

Rinse the raisins under running water and plump them up by covering them with hot water for 15 minutes. Drain, then dry the raisins in a colander or on a paper towel.
Step 4:

Wash, peel, and grate the carrots on the medium or fine side of a box grater.
Step 5:

Grate any hard cheese you like on the fine side of a box grater. Round out the salad with pine nuts — they add a lovely, almost piney flavor and aroma. You can swap in more budget-friendly walnuts; the flavor shifts a little but it's still delicious. Just shell the walnuts and chop them finely.
Step 6:

Put all the ingredients in a bowl and dress with mayonnaise. Toss so everything is evenly distributed and well coated. You can use sour cream instead of mayonnaise for a lighter, healthier salad — if you do, add salt, since mayonnaise already brings enough salt on its own. Let the salad rest in the fridge to chill and soak up the flavors.
Step 7:

Spoon the salad into individual bowls or serve it in a large bowl at the table. Garnish with sesame seeds, cranberries, and fresh parsley. Enjoy!