Beetroot salad carrot raisins

3 servings
50 min

How to make a salad from beets, carrots and raisins? Prepare the necessary ingredients. Boil or bake beets in advance. Cook the washed beets in a uniform over a medium heat for about 40 minutes. To bake, wash the beets, cut off the tails and wrap in foil. Bake the candle in the oven for about 25 minutes at 180 degrees. Beet readiness is checked with a fork or knife tip - it should easily pierce. Cool the beetroot and grate.

Grate a few garlic cloves, pass through the press or just finely chop.

Rinse the raisins under running water, fill with hot water and leave for 15 minutes. Drain the water, and dry the raisins, reclining in a colander or on a paper towel.

Wash the fresh carrots, peel and grate on a medium or fine grater.

Grate hard cheese of any variety on a fine grater. The salad can be supplemented with pine nuts, they will give a beautiful coniferous taste and aroma to the dish. Pine nuts can be replaced with more budget walnuts at will, the taste will change a little, but it will also taste good. Walnuts need to be peeled from the shell and chopped finely.

Put all the ingredients in a bowl, season with mayonnaise and mix thoroughly so that the ingredients are evenly distributed and well soaked in mayonnaise. If desired, mayonnaise can be replaced with sour cream, then the salad will be more useful and less high-calorie. If sour cream is used in lettuce, you need to salt the salad. Mayonnaise provides enough salt for the dish. Place the salad in the fridge to cool and soak.

The salad can be served in serving pyals or in a large salad bowl. You can decorate the salad by sprinkling it with sesame seeds, cranberries and fresh parsley greens. Enjoy your meal!