Mistress salad with beetroot carrots and raisins classic

4 servings
15 min

How to make a classic Mistress salad with beets, carrots and raisins? Prepare the products. Choose medium-sized vegetables to weigh about the same (carrots and beetroot). Take the cheese natural, high-quality, without vegetable fats in the composition. Raisins - without seeds, nuts - already peeled. You can make mayonnaise yourself.

Wash the carrots, peel and grate. I advise exactly the average - on a large salad it will turn out to be coarse, on a small salad too puree. If the carrots are very juicy, then squeeze a little juice, otherwise the finished salad can & quot; swim & quot;. Transfer the carrots to a separate bowl.

Grate the cheese on the same medium grater. Also fold it into a separate bowl.

The beetroot for the salad is boiled. How to cook beets? Wash the root vegetables well, put them in a saucepan, fill with cold water. Set to cook on medium heat. After boiling, lower the heat and cook the beetroot for 1-1. 5 hours, depending on the size. Check your readiness with a knife - it should easily pierce the vegetable. Cool the finished beetroot and peel. Rub it on a medium grater.

Prepare the raisins. How to steam raisins? Cover the well-washed raisins with hot water and leave for 10-15 minutes. During this time, it will become soft.

Drain and dry with paper towels.

Add the raisins to a bowl of carrots. Put two spoons of mayonnaise in it, mix.

Peel the garlic and pass through the press into a bowl of cheese. Add the mayonnaise (2 spoons), stir.

Put the remaining two spoons of mayonnaise in beets, mix. In general, you can adjust the amount of mayonnaise depending on the juiciness of the resulting ingredients. In cheese, for example, I added more, in beets - less.

Salad Mistress is laid out in layers, you can in a salad bowl, you can on a plate with a ring. Put the carrots with raisins in the first layer. Seal it with a spoon.

Next, put a layer of cheese, also compress.

The last layer is beets. In some recipes, nuts are added to the beetroot layer, I decided to just put them on top of the salad. Look to your liking.

Finely chop nuts with a knife. You can first slightly dry them in a dry frying pan - the nuts will become more aromatic.

Sprinkle nuts over the top of the salad. Release it from the ring and serve it to the table. The salad does not take time to soak, as the layers are not blended with mayonnaise, but mixed with it. Enjoy your meal!