Carrots and beets are rich in vitamins A, C, B, PP, U, they are able to remove salts of heavy metals and radionuclides from the body. Combination with various vegetables, cheese and spices allows you to create healthy and tasty culinary masterpieces from them.
For salads, you can use raw or boiled beets. If you want to keep the maximum amount of nutrients and vitamins in it, replace cooking with baking it in foil. To do this, wash the roots, wrap in foil and place on a baking sheet. The baking time is determined by the size of the vegetable, for small beets it will take 40-45 minutes. For dressing, use vegetable oil or sour cream.
If the choice is made in favor of a dish with fresh beets, it is peeled and grated.
Beet and carrot salad with garlic and nuts
Ingredients:
- 130 g of beets;
- 70 g of carrots;
- 100 g of walnuts;
- 5 g of garlic:
- mayonnaise.
Grate peeled raw beets and carrots. Combine the vegetable mixture with chopped walnuts and finely chopped garlic. Season the salad with mayonnaise.
"Combined" salad
Ingredients:
- 200 g of beets;
- 130 g radish;
- 70 g of carrots;
- 60 g of onions;
- 2 g of garlic;
- Russian cheese;
- sour cream;
- salt.
Grate vegetables, cheese and garlic on a fine grater. Finely chop the onions. Combine the ingredients, add spices to taste and mix thoroughly. In a separate bowl, prepare a dressing of sour cream and mayonnaise, taken in a 1: 1 ratio. Let the salad sit for half an hour before use.
Chamomile tuna salad
Ingredients:
- 200 g of potatoes;
- 150 g canned tuna;
- 70 g of carrots;
- 100 g of beets;
- 100 g sour cucumbers;
- 50 g of canned corn;
- 50 g of mayonnaise;
- greens.
Wash and boil the vegetables, after they cool down, cut them into small cubes. Mash canned tuna with a fork until smooth. Also cut the sour cucumbers into cubes. Place the tuna in the center of the selected dish, put a ring of mayonnaise around. Form petals from vegetables.
When preparing the dressing, you can add a small amount of wine or balsamic vinegar.
"Autumn" salad
Ingredients:
- 15 g of garlic;
- 150 g of carrots;
- 300 g of beets;
- 150 g of apple;
- spices to taste;
- mayonnaise.
Peel vegetables and apple, cut into strips. Sprinkle the beets with a little salt after cutting and leave for 5-7 minutes. Combine the ingredients. Season with chopped garlic, spices and mayonnaise.
Puff salad
Ingredients:
- 300 g of beets;
- 150 g of carrots;
- 200 g of Adyghe cheese;
- 150 g mayonnaise;
- ground black pepper;
- greens.
Rinse the beets and boil (bake) until cooked. Grate the peeled vegetable on a fine grater and let it drain. Grate raw peeled carrots, squeeze out excess liquid, salt and mix. Grate the cheese on a medium grater.
Line a plastic bag in a deep container. At the very bottom of the dish, place half of the grated beets, level the layer with a spoon, pepper a little and brush with mayonnaise. Lay half the carrots on top, add spices and mayonnaise. The third layer will be grated cheese. Repeat the order of layers until the height of the selected container allows you.
Cover the top with a plate that will be used for serving. Turn the structure over and remove the plastic bag. The result is a multi-layered cheese and vegetable slide.
