Beetroot and carrot salad - a selection of the best recipes. How to properly and tasty to prepare a salad of beets and carrots.

Beetroot and carrot salad - a selection of the best recipes. How to properly and tasty to prepare a salad of beets and carrots.

Beetroot and carrot salad - general principles of cooking

If you, despite the time of year and time of day feel unwell, often get sick and do not get enough sleep, most likely, your body does not have enough vitamins. Not pharmaceutical in tablets, but inexpensive, but very effective vegetables from the market. Review your diet. Vegetables and fruits should be at least half of the total volume of food consumed.

If the proportions are not met, it's time to correct the situation. Especially quickly and effectively help you to return to normal beet and carrot salads.

Beetroot and carrot salads - preparing food and dishes

Carrots and beets are growing in abundance in our homeland, and therefore you can be sure that imported preservatives are not used for these vegetables. But our pesticides and fertilizers are used, and therefore be sure to wash the vegetables thoroughly before cooking. It will not be superfluous to use a metal brush - scrape the carrots and beets well with them, and then thin off the peel of the vegetables.

Salads are beautifully served on large flat plates, but if this is a celebration and the table is made, then use deep plates. Also, before preparing the salad of beets and carrots, prepare several plates for the ingredients.

Recipes for beet and carrot salads:

Recipe 1: Beet and Carrot Salad

Such a salad will not only help you to fill the body with vitamins faster, but also will improve the work of the gastrointestinal tract. If your goal is to improve the functioning of the digestive mechanism, then you can also sit one day on a “diet” of beetroot and carrot salad, eating it three times a day.

Ingredients Required:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Lemon juice 1 tablespoon
  • Olive oil 1 tablespoon
  • 2 cloves of garlic
  • Parsley fresh

Preparation Method:

Rub peeled carrots and beets on a fine or medium grater.

Chop the parsley as small as possible.

Garlic skip through the garlic press. Mix all ingredients. Salad season with lemon juice and olive oil.

Recipe 2: Oriental beet and carrot salad

Any dish can be turned into a representative of the cuisine of the peoples of the world, adding to it a few simple ingredients, most often it can even be a pinch of spices. Prepare beetroot and carrot salad with an oriental flavor.

Ingredients Required:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Garlic 3 teeth
  • Suluguni cheese 150 grams
  • Parsley fresh
  • Mayonnaise for dressing
  • Cumin
  • Cardamom
  • Salt

Preparation Method:

Peeled carrots and beets to grate on a medium or large grater.

Chop the parsley with a knife.

Suluguni cheese divided into fibers by hand.

Garlic skip through the garlic press.

Mix all ingredients. Season the salad with mayonnaise and mix well. In order for the beet and carrot salad to reveal all its oriental flavor, you need to put it in a cold place for 1-1.5 hours.

Recipe 3: Beetroot and Carrot Salad with Ham

Not all men want to eat vegetables, I think this food is not satisfying, and even, perhaps, not tasty. But the situation is easy to correct - if the hostess prepares a truly tasty dish. Prepare a salad of beets and carrots with ham.

Ingredients Required:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Garlic 3 teeth
  • Ham 300 grams
  • Beijing cabbage 200 grams
  • Walnut 100 grams
  • Mayonnaise
  • Salt

Preparation Method:

Carrots and beets must be washed well - it is best to rub them with a metal brush, then cut the tails and rub them on a large or medium grater.

Chop cabbage with a knife as small as possible and thinner.

Ham cut into thin and long straws.

Peel the nuts and chop, but not very finely - best with a knife.

Garlic skip through the garlic press.

Mix all ingredients and season with mayonnaise.

Recipe 4: Beet and carrot salad with fried mushrooms

This salad can be called off-season, since it can be cooked at any time of the year. The benefits of beets and carrots are understandable, but mushrooms are an excellent vegetable protein. Mushrooms in the recipe is recommended to use champignons, but this is only because of their availability and low price. If you have white mushrooms, boletus, forest mushrooms, then you can completely replace the champignons with them. Ingredients Required:

  • Carrots 2-3 pieces
  • Beets 2-3 pieces
  • Onion 1 piece
  • Garlic 3 teeth
  • Champignon mushrooms 400 grams
  • Walnut 100 grams
  • Sunflower oil for frying
  • sour cream
  • Salt

Preparation Method:

Wash carrots and beets (under running water and using a brush), cut off the tails and rub it on a medium grater.

Chop the onion large, peel the garlic.

Mushrooms cut into four pieces each - that is, not very fine.

On a hot frying pan greased with oil, pour onions, fry it for 3-4 minutes, then add mushrooms to it. Fry the mushrooms, stirring them over medium heat until all the water is gone (for 8-10 minutes).

Garlic chop into three or four parts of each tooth. Put the garlic in a hot buttered pan and fry it for 1-1.5 minutes.

Mix all the ingredients, and add garlic to the salad along with the oil on which it was fried - so the beetroot and carrot salad will be even more fragrant!

Recipe 5: Dessert Beetroot and Carrot Salad

Since the carrots and carrots are vegetables that have a pleasant sweet taste, they can also be safely used to create dessert dishes. Unlike ordinary sweets, such desserts will be not only tasty, but also useful - for your health and your children.

Ingredients Required:

  • Fresh carrots 1-2 pieces
  • Beetroot 1 piece
  • Prunes 100 grams
  • Dried apricots 100 grams
  • Raisin 100 grams
  • Sweet apple 1 piece
  • Walnut 100 grams
  • Honey for dressing

Preparation Method:

Wash carrots and beets and rub them with a metal brush, rub them on a coarse grater.

Chop walnuts with a blender or knife.

Drain prunes and dried apricots with hot water for ten minutes, then drain the water and chop the dried fruits with a knife.

Raise the raisins with boiling water and leave for 6-7 minutes, then drain the water.

Wash the apple, clean from seeds and tails, cut into cubes.

Mix the ingredients and season them with honey.

Recipe 6: Carrot Salad with Beets and Apple

Ingredients Required:

  • mayonnaise packaging;
  • apple;
  • salt;
  • a handful of walnuts;
  • small beets;
  • two carrots.


For this salad beets can bake in the oven, boil or use raw. Wash well, remove the tail and antennae. If you decide to heat the vegetable, boil it or bake it in the oven, wrapped in foil. Cool the beets, peel and chop or chop on a grater. Just peel a raw vegetable and cut it into thin strips.

Rinse carrots thoroughly, peel off and chop into long, thin strips.

Pour the peeled walnuts on a dry, well-heated pan and heat well. Make sure they are not burnt. Cool and chop into small pieces.

Wash the apple and wipe it with a dry cloth. Cut in half, remove the seeds and the core and peel off the skins. Chop the flesh into thin bars.

Put crushed beets and carrots in a deep plate, add apple and walnuts to them. Salt and mix by adding mayonnaise.

Recipe 7: Carrot salad with beetroot “Mistress”

Ingredients Required:

  • salad mayonnaise;
  • two beets;
  • garlic - 15 g;
  • three carrots;
  • a handful of walnuts;
  • cheese - 150 g;
  • a handful of raisins.


Rinse beets and boil until soft. Cool the vegetable, peel and chop on a fine grater.

Wash raw carrots and peel them. Grate the same as beets. Grind cheese similarly. Put everything in separate plates.

Free the garlic from the husk and crush it with the help of a garlic press. Nuts melenko chop.

Rinse the raisins and cover with boiling water. Leave it to steam for a few minutes. Then drain the liquid and spread the raisins on a disposable towel and lightly dry.

Form the salad in layers in the following order:

- add raisins, mayonnaise to carrots and mix. Put the mixture on the bottom;

- Mix the cheese with garlic and mayonnaise. This will be the second layer; - Cover the top with a mixture of beets, nuts and mayonnaise.

Decorate the salad to your taste.

Recipe 8: Carrot Salad with Beets and Meat

Ingredients Required:

  • three small beets;
  • mayonnaise;
  • two carrots;
  • fresh dill - 40 g;
  • spicy cheese - 140 g;
  • two-thirds cup of walnuts;
  • pork or beef pulp - 400 g;
  • garlic - 20 g;
  • prunes 0 60 g.


Rinse the meat and boil it until tender. Wash the beets and carrots thoroughly, peel off everything superfluous, put them in a saucepan with water and boil until soft. Carrots are cooked earlier, so get them, and cook beets until ready. Cool the vegetables and peel. Grate the carrot with chips of medium thickness, and grind the beets on a grater larger.

Prunes sort, wash and fill with boiling water. Steamed dried fruit for a quarter of an hour. Then drain the liquid, and cut the prunes into slices.

Chop grated cheese into fine chips.

Put the walnuts on a dry, well-heated pan and fry until aroma. Cool and chop finely.

Peel the garlic, rinse and crumble in small pieces.

Rinse the dill under the tap, dry it, putting it on a napkin, and chop.

Put the salad on a serving platter in layers:

- half crushed beets;

- carrot chips;

- cheese chips;

- slices of prunes;

- the remaining beet mixed with crushed garlic.

Spread each layer with mayonnaise. Put in the fridge overnight. Sprinkle with greens before serving.

Beetroot and carrot salad - secrets and useful tips from the best chefs

If mayonnaise or sour cream is used as a dressing in your chosen recipe, then let this dish be infused for an hour or two, then the beetroot and carrot salad will become more juicy.

Decorate the salad with chopped herbs and nuts before serving. If dessert salad, you can also decorate it with whipped cream or dried fruit.

Carrots tend to be absorbed by the body as best as possible only in conjunction with any vegetable or animal fat, so always add butter, mayonnaise or sour cream to carrot salads. Nuts are also vegetable fats. Nuts will give the salad more spice, if you pre-fry them. For roasting, do not use oils; mix the nuts constantly so that they do not burn.

It is best to season salads not with mayonnaise, but with sour cream - such a salad will be no less tasty, but also useful. Also mayonnaise dressing can be done independently. To do this, mix 3 tablespoons of mustard powder, half a cup of oil (olive or sunflower) and three egg yolks. Mix ingredients with a blender. This dressing does not contain unnecessary preservatives and chemicals, and therefore it can be stored for no more than a week in the refrigerator in a glass container. To the dressing (be it sour cream or mayonnaise) add sesame, flax seed, crushed nuts.

If you think which oil to use for salad dressing, then give preference to olive oil or flaxseed. In addition, unrefined unrefined oil is useful, although it has a characteristic odor that not everyone likes.

Generously add chopped greens to non-dessert beetroot and carrot salads, even if it is not provided by the recipe. Dill, parsley, ramson (wild forest garlic) are best suited. Also add regular garlic. It will be very tasty to cut the garlic teeth into several pieces and fry in sunflower oil for about 2-3 minutes. Such a trick noticeably decorates the taste of the salad, and the aroma will make many-sided and unusual.

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