Beetroot carrot raisin salad

Simple in composition, but very tasty and original salad. This salad is also suitable for a festive table, and will perfectly complement the hot for lunch or dinner. Vegetables for making a salad will always be found at home. The salad is prepared very simply and quite quickly, especially if the beetroot was cooked in advance or was left boiled in advance for any dish.

Snezhana

Recipe author

Winner of the contest Best Recipe of the Week December 3-9

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Composition / ingredients

Servings:

Beetroot

300

Carrots

100

Hard cheese

Raisins

Pine nuts

Mayonnaise

Salt

to taste

Sesame

Cranberries

Greenery

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

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. Beets need to be boiled or baked. When baking vegetables, there are more vitamins left, it's easier and faster to do this, so the second option is better. Beets need to be washed, cut off the tails, wrapped in foil and put in the oven. Bake in the oven for about 25 minutes at 180 degrees. Beets can also be cooked in a uniform in a saucepan on the stove, you need to cook over medium heat for about 40 minutes.
Step 2:
We check the readiness of the beetroot with a fork or a knife point. Let the beetroot cool and grate on a medium grater. A few cloves of garlic are cleaned and rubbed on a fine grater or passed through a press, finely chopped with a knife.
Step 3:
The raisins need to be rinsed under running water and steamed, filled with hot water and left for 15 minutes. Drain the water, the raisins need to be dried, thrown into a colander or on a paper towel.
Step 4:
Fresh carrots are washed, cleaned and grated on a medium or fine grater.
Step 5:
Grate hard cheese of any kind on a fine grater. Let's add pine nuts to the salad, they will give a wonderful coniferous flavor and aroma to the dish. Pine nuts can optionally be replaced with more budget walnuts, the taste will change slightly, but it will also be delicious. Walnuts need to be peeled from the shell and finely chopped.
Step 6:
Put all the ingredients in a bowl. We fill it with mayonnaise. Mix so that the ingredients are all evenly distributed and well soaked in mayonnaise. If desired, mayonnaise can be replaced with sour cream, then the salad will turn out to be useful and less caloric. If you use sour cream in a salad, you need to add salt to the salad. Mayonnaise gives enough salt for the dish. Let the salad stand in the refrigerator, cool and soak.
Step 7:
We put the salad in serving bowls or serve it in a large salad bowl to the table. You can decorate the salad by sprinkling sesame seeds, cranberries and fresh parsley. Bon appetit!