Beet and carrot salad: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How many original dishes offer us various cookbooks and cooking sites! But most of them do not benefit the body. After all, they contain unhe althy products. For example, mayonnaise, known for its high calorie content and abundance of preservatives. Of course, you can replace it with sour cream or unsweetened yogurt. But such an action will not play a significant role. Because the combination of the remaining ingredients that make up the dish has a detrimental effect on the body. For example, the Olivier salad, beloved by all Russians, contributes to obesity, overloads the pancreas and raises cholesterol levels, and this leads to the development of atherosclerosis.

Perhaps the reader might get the impression that we want to forbid him to indulge himself and his loved ones with his favorite dishes. However, this is not the case at all. We are just trying to convey the idea that the use of tasty, but not always he althy foods should be limited. For example, cook them on holidays. Which is basically what we do.

But then a new question arises. What to eat the rest of the time? By thisFor this reason, in the article we bring to the attention of the reader salads from beets and carrots. The most delicious and he althy.

Purifying Panicle

This simple dish has such a sonorous name for a reason. After all, it really perfectly cleanses the body of toxins and toxins, and also promotes weight loss, helps to get rid of excess fat. To prepare it, you will need ingredients such as:

• half a kilo of white cabbage;
• one large beet;
• two juicy carrots (better with blunt noses);
• one lemon;
• two tablespoons of sunflower oil (preferably flavored);
• a pinch of s alt.

To prepare an original salad of fresh beets and carrots, you need to carry out the following manipulations:

1. First of all, peel the beets and carrots.
2. Then rinse all vegetables thoroughly under running water.
3. Pour chopped cabbage into a salad bowl of a suitable size and rub it well with s alt.
4. After that, grate the beets and carrots on a coarse grater and send next.
5. Toss salad with freshly squeezed lemon juice and oil.
6. Mix everything thoroughly and infuse for five to ten minutes.

Original Panicle

This fresh beet and carrot salad is an improved version of the previous recipe. It does not lose its benefits at all, but the taste is more pleasant and multifaceted. The recipe requires the following ingredients:

• one medium size onion;
• one large carrot;
• two fresh beets;
• two green apples (required with sourness);
• 50 grams of dried apricots and prunes;
• three tablespoons of sunflower oil;
• a pinch each of s alt, ground black pepper and turmeric.

How to cook:

1. First, peel and peel the vegetables.
2. Cut carrots and beets into slices, and then into strips.
3. Scald the onion with boiling water and chop finely.
4. Apples (if desired, they can be peeled) rubbed on a coarse grater.
5. Dried fruits soak for five minutes in hot water, then cut into strips.
6. Put all the ingredients in a deep bowl, season with oil, s alt, pepper, add turmeric.
7. Mix everything thoroughly and serve after ten minutes.

Moreover, the taste and he althy properties of a salad of beets, carrots, apples and dried fruits will not change at all if it is decorated with finely chopped parsley or cilantro.

Lenten salad

Many dishes, including the classic version of the previously mentioned Olivier, are strictly forbidden to eat during fasting. However, despite this, it is also not necessary to starve yourself for a long period. After all, there are a huge number of various lenten dishes. Among them there is also a delicious salad of beets and carrots.

To prepare it, you will need the following components:

• one bigbeets;
• two medium carrots;
• one hundred grams of shelled walnuts;
• four cloves of garlic;
• three tablespoons of sunflower oil;
• a pinch of s alt and ground black pepper;
• fifty grams of pomegranate seeds - optional.

How to cook:

1. This recipe takes a little longer to complete than the previous ones. And all because it uses boiled carrots and beets. For this reason, the first thing we should do is rinse the roots, then put them in a saucepan, add water and cook until tender.
2. When these components reach the desired condition, they must be cooled by rinsing with cold water, peeled, chopped into cubes and poured into a salad bowl.
3. Follow them with chopped walnuts and grated garlic on a fine grater.
4. Then add pomegranate seeds. If you want to perform a more budget version of the dish, then you can skip this step.
5. Finally, a salad of boiled beets and carrots must be s alted, peppered, seasoned with oil and mixed well.

The finished dish is recommended to be sent for a few minutes in the refrigerator to enhance its taste and aroma.

Snack Salad

Another recipe for an interesting dish is very easy to make. Therefore, we would also like to share it with the reader. For cooking, you will need products such as:

• two-kilogram fork of white cabbage;
• one large and juicy beet;
• two medium sized carrots;
• one head of garlic;
• one and a half liters of clean water at room temperature;
• three tablespoons of 9% vinegar, two of s alt and one of granulated sugar;
• 10 allspice peas.

This salad of beets, carrots and cabbage is a bit like a vinaigrette, but it is much better digested. And it is prepared in just a few minutes:

1. First you need to peel the roots.
2. Then wash them and cabbage forks under running water.
3. Then the beets and carrots should be grated on a coarse grater, and the cabbage should be finely chopped.
4. Place the indicated ingredients in a suitable size pot.
5. Peel the garlic, pass through a press and add to the rest of the ingredients.
6. Then the salad must be thoroughly mixed. Moreover, it is recommended to do this with your hands in order to grind the cabbage as best as possible.
7. When the necessary manipulations are completed, set the container with vegetables aside and start preparing the marinade.
8. To do this, pour water into another pan, pour s alt, sugar, peppercorns.
9. Bring the liquid to a boil and simmer for ten to fifteen minutes.
10. After that, pour in the vinegar, wait for the marinade to boil again, and pour it over the prepared salad of beets, carrots and garlic with cabbage.
11. Leave to cool completely and put in the fridge for a day.
12. And then boldly take a sample!

Piquant salad

Carrots and beets are very he althy, but not all children like them. Therefore, parents have to go to various tricks to hide the taste of these root crops with the help of other components of the dish. In this regard, we would like to offer the following version of the salad. It uses components such as:

• three pickles;
• two cloves of garlic;
• one large beet;
• one medium sized juicy carrot;
• 150 grams of hard cheese;
• four tablespoons of sunflower oil.

To make this salad of beets, carrots and cheese, you need to follow quite simple steps:

1. Peel the carrots and beets, rinse under running water and grate on a coarse grater.
2. Put a layer of carrots in a beautiful transparent bowl.
3. He has half a serving of garlic passed through the press.
4. And then a layer of beets.
5. Then you should grate the cucumbers on a coarse grater and put them in the fourth layer.
6. And sprinkle them with garlic.
7. The last layer is cheese. This component also needs to be grated on a fine grater.

Ready-made salad of beets, carrots and cheese must be poured with oil and infused for half an hour.

Unusual vinaigrette

Every hostess knows the recipe for a classic vinaigrette. That is why we decided not to paint it in this article. But they ventured to offer the attention of the reader a more advanced dish. To perform, you will need the following ingredients:

• two juicy beets;
• one medium size carrot;
• two hundred grams of s alted mushrooms (better to use milk mushrooms or mushrooms);
• one head of onion;
• two green apples;
• one can of canned peas;
• four tablespoons of sunflower oil;
• a pinch of s alt.

It is best to use raw beets and carrots for the salad recipe (due to the fact that unprocessed vegetables are considered more useful). However, if desired, the hostess can safely boil them. Otherwise, the technology will be the same:

1. Beets and carrots, peeled, cut into cubes and pour into a deep bowl.
2. Cut the mushrooms into strips, rub the apple on a coarse grater, finely chop the onion and send next.
3. Carefully open a jar of peas, drain the liquid from it. What is left, pour into the salad.
4. Add s alt and oil.
5. Then mix everything thoroughly.
6. Remove the salad in the refrigerator for five minutes, and then serve.

Vinaigret with sprats

Some traditional recipes many housewives want to diversify or even completely remake. As a result of such actions, new original dishes appear, which sometimes are in no way inferior to the usual ones. If our reader doubts this, he can perform the following recipe for a salad of carrots, beets and sprats.

For its preparation you will need:

• two large medium potatoessize;
• one each beet and carrot;
• one small onion;
• one can of canned sprats;
• a bunch of your favorite greens;
• 150 grams of unsweetened yogurt.

It is very easy to please your loved ones with an original dish. All you need is:

1. Boil potatoes, carrots and beets.
2. Then, these components should be peeled and cut into small cubes.
3. Put the sprats in a beautiful transparent salad bowl.
4. On top of them - finely chopped onion and potato cubes.
5. Spread the salad well with yogurt.
6. Then lay out the following layers in this order: carrots, yogurt, beets and yogurt again.
7. Ready-made salad of beets, potatoes, carrots and sprats must be decorated with finely chopped greens and sent to the refrigerator for half an hour.

After the right time, you can serve an unusual vinaigrette on the table.

Festive Appetizer

Another original salad has such a sonorous name for a reason. Indeed, due to its composition and method of serving, it will become the best decoration for any holiday. It is quite easy to prepare it. But first you need to figure out what ingredients you need:

• three to four fresh medium sized cucumbers;
• one each: avocado, beetroot, carrot;
• two large potatoes;
• lemon wedge;
• one tablespoon of olive oil;
• a pinch of s alt and ground black pepper each.

To make one of the most delicious beetroot saladsand carrots, follow these steps:

1. First of all, thoroughly wash the potatoes, carrots and beets under running water.
2. Then boil for half an hour and immediately dip in cold water for ten minutes.
3. After that, peel the indicated components and cut into small cubes.
4. Mix in a deep bowl.
5. Peel the avocado, cut it into two halves and remove the pit.
6. Chop the pulp into cubes, sprinkle with lemon juice and send after the rest of the ingredients.
7. Spice salad with s alt and pepper, add oil and mix everything thoroughly.
8. And then we start preparing cucumber boats. To do this, wash them and cut them in half. After that, with a teaspoon, carefully, so as not to damage the walls, we clean the pulp.
9. Finally, filling the edible cups with salad.
10. When serving, you can decorate the finished dish with sprigs of parsley or cilantro.

Chicken liver salad

If our reader wants to perform one of the most useful salads of boiled beets and carrots, we recommend paying attention to the recipe presented in the current paragraph. For its execution, you will need ingredients such as:

• one large beet;
• two blunt-nosed carrots;
• one head of onion;
• three pickled cucumbers;
• three selected eggs;
• half a kilo of chicken liver;
• a pinch of s alt and ground black pepper;
• two teaspoons of vinegar and one sugar;
• four tablespoons of sour cream.

How to cook:

1. First, you need to boil hard-boiled eggs, and beets - until tender.
2. Then cool, peel and shell, grate on a coarse grater.
3. Then prepare the liver. Make it simple. You just need to rinse it thoroughly, put it in a saucepan, add water and cook for fifteen minutes after the liquid boils.
4. Then the liver should be put in a colander, cool and cut into strips.
5. Peel the carrots and grate on a coarse grater.
6. Chop the onion finely and cut the cucumber into strips.
7. These components must be laid out in layers in the following order: liver, half a serving of beets, onions, carrots, cucumbers, eggs, the rest of the beets. Spread each layer with sour cream.

When the carrot and beet salad recipe is complete, the dish should be sent to the refrigerator for two hours.

Crispy Salad

Another rather original dish. To execute it, you will need products such as:

• one large beet;
• two juicy carrots;
• one hundred grams of raisins and peeled walnuts each;
• three fresh cucumbers;
• two tablespoons of sunflower oil;
• a pinch of s alt and ground black pepper each.

How to cook:

1. Peel the beets and carrots.
2. Then cut them and cucumbers into strips.
3. Chop the nuts in a blender.
4. Connecting all components.
5. Add raisins, s alt, pepper and oil.
6. Stir and serve.

The calorie content of beet and carrot salad is low (120 kcal per 100 g). Therefore, a few plates will not spoil the figure.