Young beet salad. Beet salad with fried onions and walnuts

As you know, beets are one of the healthiest vegetables, and young beets even more so! This article contains recipes for salads from young beets for every day.

In summer, you should not miss the opportunity to eat fresh vegetables, which are extremely healthy for everyone without exception. Beets are one of those vegetables that can be eaten as early as July. Young beets are especially useful; they contain the maximum amount of vitamins and other substances valuable to the body; accordingly, they exhibit their healing properties to the fullest extent.

You can prepare a variety of dishes from young beets - soups, salads, casseroles and much more, the main thing is not to subject the vegetable to excessive cooking, which can destroy all the benefits. We'll talk about making salads with young beets.

Young beet salad recipes

Photo: taste.com.au

Such salads can be very diverse: with other vegetables, cottage cheese, nuts, garlic, bacon, chicken, cheeses, fruits and dried fruits, etc. You can use not only the root vegetable itself, but also beet tops and leaves, which smell and taste like spinach and are also rich in vitamin A, iron and calcium.

Recipe for a simple baby beet salad

You will need: 300g of raw young beets, 50g of parsley, 25g each of apple/grape vinegar, olive oil and honey, 10g of garlic.

How to make a simple salad with young beets. Grate the young peeled beets on a coarse grater, chop the herbs, and chop the garlic. For the dressing, mix oil, vinegar and honey, season the salad, stir and serve.

Recipe for warm salad of young vegetables

You will need: 100g of fresh green peas, 50g of peeled peanuts, 4 small young carrots, 1 medium young zucchini and 1 young beet each, ground pepper, a pinch of cumin, olive oil, salt.

How to prepare a warm salad from young vegetables. Wrap the beets in foil, bake for 40 minutes in an oven preheated to 170 degrees, fry the peanuts in a dry frying pan until fragrant. Peel and chop the carrots into thin strips, place in boiling water for 3 minutes, then in a colander, and also chop the zucchini and beets. Heat the oil in a deep frying pan, pour in the cumin, add peas, vegetables, pepper and salt, fry for 5-7 minutes over high heat, stirring. Sprinkle the salad with chopped green onions and peanuts.

Recipe for beetroot and cottage cheese salad from Jamie Oliver

Photo: sytno.info

You will need: young beets and carrots, cottage cheese 7-9%, olive oil, lemon (zest and juice), balsamic vinegar, dried basil, salt.

How to prepare a salad of young beets with cottage cheese. Mix cottage cheese, olive oil, lemon zest and juice (small amount), a little dried basil, salt. Peel and grate raw vegetables on a fine grater, sprinkle with balsamic, olive oil, add salt, place in a heap on a plate, place cottage cheese on top, sprinkle the salad with chopped cilantro and pink pepper if desired.

Recipe for salad with young beets, tops and cheese

You will need: 150g dried prunes, 100g feta cheese, 70g walnuts, 50ml olive oil, 30ml lemon juice, 2 cloves of garlic, 1 young beet with tops, 1 pinch each of sugar and salt, ½ tsp. ground coriander.

How to prepare a salad of young beets with tops. Boil young beets and cut into thin strips, wash the tops, cut into pieces and pour over boiling water, set aside the leaves. Pour the stem pieces with lemon juice diluted with 1 tbsp. water, salt, season with coriander, pepper and sugar, set aside. Cut the prunes into strips. Chop the garlic. Cut the cheese into cubes. Pour olive oil into beet stems. Mix the beets, nuts, garlic, prunes and add the stems along with the dressing, as well as part of the cheese. Place the salad in plates, add a few more cubes of cheese and chopped beet leaves to each.

You can put this salad on beet leaves.

Recipe for young beet salad with yogurt

You will need: 500g young beets, 250g young carrots, 125ml natural yogurt, 50g salted peanuts, 1 bunch of green onions, 1 tsp. liquid honey, a pinch of chili powder, a pinch of ground ginger.

How to make a salad with young beets and yogurt. Mix yogurt with ginger, chili and honey for dressing. Peel and grate the carrots and beets on a coarse grater and place in a bowl. Chop the green onions, coarsely chop the peanuts, put them in the salad, stir it, pouring the dressing over it.

Recipe for baby beet salad with bacon

Photo: restoran.ua

You will need: 750g young beets, 100g each bacon and arugula, 5 fresh sage leaves, 2 oranges, 4 tbsp. balsamic vinegar, 2 tbsp. pine nuts, sugar, pepper, salt.

How to make a salad with young beets and bacon. Fry pine nuts in a frying pan, thinly slice the bacon, fry until crispy, then place on a paper towel to absorb excess fat. Peel and cut the beets into thin slices like an apple, then fry in a frying pan. Squeeze the juice from the oranges, pour it into the frying pan along with the vinegar to the beets, pepper, salt, season everything with sugar, and simmer under the lid for 45 minutes. Place arugula on a plate, top with beets, bacon and nuts.

Recipe for young beet salad with chicken liver

You will need: 500g chicken liver, 100g lettuce leaves, 50g butter, 2 young beets and turnips, 2 handfuls of tarragon leaves, 6 tbsp each. apple cider vinegar and pumpkin seed oil, vegetable oil, pepper, salt.

How to prepare a salad with young beets and chicken liver. Cut off the beet tops, finely chop the petioles, tear the leaves coarsely and refrigerate. Coat the turnips and beets with vegetable oil, place in an oven preheated to 200 degrees and bake until tender for 20-30 minutes. Peel the beets, cut off the turnip tails, cut the root vegetables into thin circles and cool. Stir in pumpkin seed oil, vinegar, pepper and salt. Melt the butter in a large frying pan, add the liver, fry for 5-7 minutes, then pour over the dressing. Place beet leaves and petioles, tarragon, lettuce leaves, rounds of vegetables in a salad bowl, mix everything and place the prepared liver in the sauce on top, pepper, serve the salad immediately.

Prepare delicious and light salads with young beets and stock up on vitamins!

Video recipe for salad with young beets

Beets are beloved by us and many other peoples, a juicy and red root vegetable. From it we cook the most amazing soup -. And this is already a great achievement. But other dishes remain consistently popular. Boiled beet salad has remained a convenient, inexpensive and tasty dish for many years, both for holidays and on simple days. You can add meat ingredients and other vegetables, garlic for flavor, beans and peas, and potatoes to the beets. Lots of great ideas for delicious salads with beets. And everyone can be as useful as they are tasty.

After all, beets contain many vitamins, minerals and nutrients. Those who often eat beets in any form will get sick less and cope with viruses easier. Beetroot cleanses the body of toxins and heals the digestive system. It’s a long list. Personally, I can say for myself that beets are simply delicious, especially in interesting salads. It is not at all necessary to eat it alone without other products. Let's use our imagination and prepare a delicious boiled beet salad using the following recipes.

Boiled beet salad with garlic, prunes and walnuts

A very simple but surprisingly tasty beet salad. Combinations with garlic are always beneficial for beets. It’s delicious and hard to argue with, and notes of sweet prunes and the bitterness of walnuts only complement the bouquet. This salad is prepared quite quickly; the only thing you need to do in advance is to cook the beets. But since we are planning salads made from boiled beets, we will consider this point completed.

You will need:

• beets - 2 medium pieces,
• walnuts - 100 gr,
• prunes - 70 grams,
• garlic - 2-3 cloves,
• mayonnaise - 3-4 tablespoons,
• salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Soak the prunes in warm water to soften them. After this, cut it into small pieces, but not too small so that it is not lost in taste.

3. Grind the walnuts in a blender into small pieces. You can do this manually in different ways. For example, put it in a bag and roll it over it with a rolling pin until the nuts break into crumbs. You can crush it in parts in a mortar. The main thing is not to turn the nuts into powder; it’s delicious when you get the pieces.

4. Add mayonnaise and add salt to taste. If you want it spicier, add a little pepper, but keep in mind that garlic will also add spiciness. Grate the garlic on a fine grater or squeeze through a special press.

5. Mix all ingredients in a bowl. Now, if desired, you can put the salad in a beautiful bowl or shape it using a ring. Decorate the salad with drops of mayonnaise, pieces of nuts or herbs. It will turn out both beautiful and tasty.

A delicious salad of boiled beets with garlic and prunes is ready. Bon appetit!

Beet salad with fried onions and walnuts

Another simple and delicious beet salad. There are a minimum of ingredients, the cost is fantastically low, the taste is simply wonderful. I recommend trying it and introducing it into your daily menu as a vitamin-rich and satisfying salad. In the lean version, the salad is prepared without mayonnaise, which makes it very dietary and light.

You will need:

• beets - 1 large,
• onions - 2 pcs.,
• garlic - 1-2 cloves,
• walnuts - 50 g,
• salt and pepper to taste.

Preparation:

A salad is prepared from boiled beets, grated on a coarse grater. You can also use a grater for Korean carrots.

The onion must be fried in vegetable oil until golden brown and soft. Squeeze the garlic through a press or grate it on a fine grater. Place it on the beets. Place the still warm fried onion on top and leave it like that for a few minutes.

Grind the walnuts in a blender or crush them with a rolling pin. Mix all ingredients: beets, onions, garlic and nuts. Lightly salt to taste, you can add pepper.

A delicious and simple salad with beets is ready.

Beetroot, bean and pickled cucumber salad

The combination of beets and pickles may remind some of a vinaigrette, but this is a completely different salad. In addition to beets, it is based on boiled red beans. You can cook it yourself, or you can make it simpler and buy canned beans at the store. Pickled cucumbers will be an addition.

You will need:

• beets - 300 gr,
• canned red beans - 1 can,
• pickled cucumbers - 2 pcs.,
• garlic - 2 cloves,
• olive oil - 1 tablespoon,
• lemon juice - 1 tablespoon,
• greens for serving,
• salt and pepper to taste.

Preparation:

1. Drain beans. You can rinse it a little with drinking water so that it gets rid of the remaining thick broth and shines.

2. Cut the pickled cucumbers into small cubes.

3. It is best to cut the beets into cubes too. Although you can grate it if you wish, it’s up to your taste.

4. Add grated garlic to the vegetables.

5. Salt the salad and season with a mixture of olive oil and lemon juice. You can replace it with mayonnaise, but then the salad will not be lean, although it will still be just as tasty.

Sprinkle the finished salad with fresh green onions. Serve for a holiday or everyday lunch. Great if you are fasting.

Delicious boiled beet salad with egg and melted cheese

We continue to look at delicious beet salads. The basis, as already indicated, is boiled beets. This salad also uses boiled eggs and processed cheese. This salad turns out very tender with a creamy flavor. It can easily be placed on a festive table for guests.

You will need:

• beets - 1 large,
• eggs - 3 pcs,
• processed cheese - 1 piece,
• garlic - 2-3 cloves,
• mayonnaise,
• salt and pepper to taste.

Preparation:

This salad, like many other beet salads, can be prepared in literally minutes. The only preparatory steps are boiling the beets until tender and hard-boiled eggs.

Next, peel the beets and grate them on a coarse grater. Grate the cheese on a coarse grater as well. To make it easier to rub and prevent it from crumbling, you can put it in the freezer for a short time, it will become a little harder.

Peel the eggs and grate them on a coarse grater. Grate the garlic finely.

Now mix all the ingredients in a convenient bowl, season with mayonnaise. Lightly salt and pepper.

Serve a delicious boiled beet salad, garnished with boiled egg slices and herbs.

If you didn’t know, then I’ll tell you that mixing boiled beets with raw carrots and cabbage is not only possible, but necessary. The result is a light, vitamin-packed spring salad. However, it is both summer and autumn, since there is no shortage of fresh vegetables at any time of the year.

You will need:

• boiled beets - 2-3 pcs.
• cabbage - 300 gr,
• carrots - 3-4 pcs,
• onion - 1 piece,
• garlic - 1-2 cloves,
• vegetable oil for dressing,
• salt to taste.

Preparation:

Of all the vegetables used in this salad, only beets need to be boiled. Cool it and peel it. After this, cut all the vegetables into approximately equal pieces.

If you have a Korean carrot grater, you can grate both beets and carrots on it. This will give the salad an original appearance.

It is best to chop the cabbage into very thin strips. If the cabbage is a little tough, then put it in a separate plate, sprinkle with salt and knead it a little with your hands. The cabbage will release juice and soften a little.

By the way, you can also use sauerkraut in this salad.

Cut the onion into small pieces or strips and fry in a frying pan until golden brown. Squeeze the garlic through a press or grate it on a fine grater.

Before mixing all the products, place the beets in a bowl and season it with vegetable oil, stir. The oil will cover the beets with a thin film and prevent it from coloring all other vegetables. The salad will turn out beautiful and contrasting.

Now you can add all the other ingredients and mix well. add salt and add oil if there is not enough.

Bon appetit!

Festive puff salad of boiled beets and carrots

Beetroot salad is a great addition to any holiday table. Especially if it is presented in a winning manner. Puff salads are rightfully considered festive in our country for their elegant appearance. The alternation of multi-colored products looks very beautiful. Beets and carrots are bright in color on their own; add other layers, such as boiled eggs or cheese, and the salad will sparkle with color.

Delicious salad with boiled beets, cheese and walnuts

A beet salad doesn't necessarily have a lot of ingredients. Just 2-3 of the most delicious ones are enough and a simple culinary masterpiece is ready. The thing is that the beets themselves are tasty and only need to be supplemented. Cheese does this very well. This salad with cheese and nuts is wonderful both for holidays and on weekdays.

You will need:

• beets - 3 large,
• hard cheese - 80-100 g,
• walnuts - 50 g,
• garlic - 2 cloves,
• mayonnaise for dressing,
• salt and pepper to taste.

Preparation:

1. Grate the boiled beets on a coarse grater.

2. Grate your favorite type of hard cheese on a fine grater. Leave just a little to garnish the top of the salad.

3. Grind the nuts with a knife or in a blender. But don't grind them into dust, leave pieces that you can taste.

4. Mix all ingredients in a salad bowl. Squeeze the garlic in there. Add salt to taste and season with mayonnaise.

5. To give the salad a nice shape, you can place it in a small round bowl, then cover it with a flat dish and turn it over. The salad will remain on the plate in a rounded mound.

6. Make a beautiful cap of grated cheese on top of the salad, and place walnuts in a circle.

A delicious beet salad is ready. Call everyone to the table!

Light beetroot and feta salad

If you are on a diet, Lent, or just love low-calorie and healthy food, beets are your best friend. In addition to taste, it has many beneficial properties. Which is not surprising, and beets taste great with feta cheese.

You will need:

• beets - 4 pcs.
• feta cheese - 100 gr,
• parsley - a few sprigs,
• garlic - 1 clove,
• olive oil - 2 tablespoons,
• lemon juice - 3 tablespoons,
• salt and pepper to taste.

Preparation:

Cut the boiled and peeled beets into beautiful cubes of the same size. Cut the feta cheese into approximately the same cubes.

Chop the parsley without sticks. Squeeze the garlic through a press. Now season with fresh lemon juice; it’s best to squeeze directly into the salad. Pour olive oil and mix everything well.

Add salt to your taste. But a healthy salad doesn’t need to be salted. Serve to the table. Light dietary beet salad is ready.

Salad with chicken, cheese and beets - video recipe

Another delicious holiday beet salad, this time with chicken and cheese. In addition to them, pickled cucumbers are added for piquancy. All this is beautifully layered and elegantly decorated. It’s not a shame to put this salad on the table even on major holidays. Can easily become an alternative to herring under a fur coat.

Original salad of beets, pears and Adyghe cheese

Pear is not the first ingredient that comes to mind to add to a boiled beet salad. But nevertheless, not the last. No matter how original it may sound, the salad tastes very interesting. Quite sweetish, but pleasant. My advice for this recipe is not to use too juicy pears. A popular conference would be fine.

You will need:

• beets - 2-3 pieces,
• pear - 1 piece,
• Adyghe cheese - 100 gr,
• garlic - 1-2 cloves,
• sour cream - 3-4 spoons,
• salt to taste.

Preparation:

1. Grate boiled or baked beets on a coarse grater. A grater for Korean carrots is also suitable.

2. If you used a carrot grater, then grate the pear on the same one. If it’s an ordinary pear, then it’s better to cut the pear. A regular pear grater releases too much juice. Don't forget to peel the skin of the pear.

3. Crumble the cheese into a bowl of salad with your hands. Adyghe cheese breaks into crumbs very easily. By the way, you can use other white cheeses with a mild taste instead: suluguni, mozzarella.

4. Squeeze one or two cloves of garlic into the salad. Decide for yourself how spicy you want it. The garlic balances out the sweetness of the pear.

5. Lightly salt the salad and season it with sour cream.

6. Sprinkle chopped walnuts on top of the salad. If desired, nuts can be added directly to the salad. Choose according to your taste.

A tasty and light salad of boiled beets and pear is ready. Bon appetit!

Beet and carrot salad - general principles of preparation

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 tablets, but inexpensive but very effective vegetables from the market. Review your diet. Vegetables and fruits should make up at least half of the total food consumed.

If the proportions are not met, it’s time to correct the situation. Salads made from beets and carrots will help you get back to normal especially quickly and effectively.

Beet and carrot salads - preparing food and dishes

Carrots and beets grow in abundance in our homeland, and therefore you can be sure that no imported preservatives are used for these vegetables. But our pesticides and fertilizers are used, so be sure to wash your vegetables thoroughly before cooking. It wouldn’t be superfluous to use a metal brush - use it to thoroughly scrub the carrots and beets, and then thinly peel off the skins of the vegetables.

Salads are beautiful served on flat large plates, but if it is a celebration and the table is crowded, then use deep plates. Also, before preparing the beet and carrot salad, prepare several bowls for the ingredients.

Beetroot and carrot salad recipes:

Recipe 1: Beet and Carrot Salad

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

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Lemon juice 1 tablespoon
• Olive oil 1 tablespoon
• 2 cloves garlic
• Fresh parsley

Cooking method:

Grate the peeled carrots and beets on a fine or medium grater.

Chop the parsley as finely as possible.

Mix all ingredients. Season the salad 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 by adding a few simple ingredients to it, most often it can even be a pinch of spices. Prepare a beet and carrot salad with an oriental flavor.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Garlic 3 cloves
• Suluguni cheese 150 grams
• Fresh parsley
• Mayonnaise for dressing
• Cardamom

Cooking method:

Peeled carrots and beets need to be grated on a medium or coarse grater.

Chop the parsley with a knife.

Separate the suluguni cheese into fibers with your hands.

Pass the garlic through a garlic press.

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

Recipe 3: Beet and carrot salad with ham

Not all men want to eat vegetables; I consider such food not filling and perhaps even not tasty. But the situation can be easily corrected - if the hostess prepares a truly tasty dish. Prepare a salad of beets and carrots with ham.

Required ingredients:

• Carrots 2-3 pieces
• Beets 2-3 pieces
• Garlic 3 cloves
• Ham 300 grams
• Chinese cabbage 200 grams
• Walnut 100 grams
• Mayonnaise

Cooking method:

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

Chop the cabbage with a knife as finely and thinly as possible.

Cut the ham into thin and long strips.

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

Pass the garlic through a garlic press.

Mix all ingredients and season with mayonnaise.

Recipe 4: Beet and carrot salad with fried mushrooms

This salad can be called non-seasonal, since it can be prepared at any time of the year. The benefits of beets and carrots are clear, but mushrooms are an excellent vegetable protein. It is recommended to use champignons in the recipe, but this is solely due to their availability and low price. If you have porcini, boletus, or forest mushrooms, then you can completely replace champignons with them.

Required ingredients:

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

Cooking method:

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

Chop the onion coarsely, peel the garlic.

Cut the mushrooms into four pieces each, that is, not very finely.

Pour the onion into a greased hot frying pan, fry it for 3-4 minutes, then add the mushrooms to it. Fry the mushrooms, stirring them over medium heat, until all the water is gone (within 8-10 minutes).

Chop the garlic into three or four pieces, each clove. Place garlic in a hot frying pan greased with oil and fry it for 1-1.5 minutes, stirring.

Mix all the ingredients, and add the garlic to the salad along with the oil in which it was fried - this will make the beet and carrot salad even more flavorful!

Recipe 5: Dessert beet and carrot salad

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

Required ingredients:

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

Cooking method:

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

Grind the walnuts using a blender or knife.

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

Pour boiling water over the raisins and leave for 6-7 minutes, then drain the water.

Wash the apple, remove seeds and stems, cut into cubes.

Mix the ingredients and season them with honey.

Recipe 6: Carrot salad with beets and apples

Required ingredients:

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

Cooking method:

For this salad, you can bake beets in the oven, boil them, or use them raw. Wash well, remove the tail and antennae. If you decide to heat-treat the vegetable, then boil it or bake it in the oven, wrapped in foil. Cool the beets, peel and chop or grate. Simply peel the raw vegetable and cut into thin bars.

Wash the carrots thoroughly, peel the skin and chop into long, thin strips.

Pour the shelled walnuts into a dry, well-heated frying pan and heat well. Make sure they don't burn. Cool and chop into small pieces.

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

Place the chopped beets and carrots in a deep plate, add an apple and walnuts to them. Salt and mix, adding mayonnaise.

Recipe 7: Carrot and beet salad “Mistress”

Required ingredients:

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

Cooking method:

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

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

Remove the peel from the garlic and crush it using a garlic press. Chop the nuts finely.

Rinse the raisins and pour boiling water over them. Leave it to steam for a few minutes. Then drain the liquid, place the raisins on a disposable towel and dry lightly.

Form the salad in layers in the following order:

Add raisins, mayonnaise to carrots and mix. Spread the mixture onto the bottom;

Mix cheese with garlic and mayonnaise. This will be the second layer;

Top with a mixture of beets, nuts and mayonnaise.

Decorate the salad to your taste.

Recipe 8: Carrot salad with beets and meat

Required ingredients:

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

Cooking method:

Rinse the meat and boil it until done. Wash the beets and carrots thoroughly, remove all excess, place in a saucepan with water and boil until soft. The carrots will cook earlier, so remove them and cook the beets until fully cooked. Cool the vegetables and peel them. Grate the carrots with medium-thick shavings, and chop the beets on a coarser grater.

Sort the prunes, wash and pour boiling water over them. Steam dried fruits for a quarter of an hour. Then drain the liquid and cut the prunes into slices.

Grind the cheese on a grater into small chips.

Place the walnuts in a dry, well-heated frying pan and fry until fragrant. Cool and chop finely.

Peel the garlic, rinse and chop into small pieces.

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

Place the salad in layers on a serving plate:

Half chopped beets;

Carrot shavings;

Cheese shavings;

Prune slices;

Remaining beets mixed with crushed garlic.

Spread each layer with mayonnaise. Place in the refrigerator overnight. Sprinkle generously with herbs before serving.

If the recipe you choose uses mayonnaise or sour cream as a dressing, then let this dish steep for an hour or two, then the beet and carrot salad will become more juicy.

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

Carrots tend to be absorbed best by the body only in combination with some kind of vegetable or animal fat, so always add butter, mayonnaise or sour cream to carrot salads. Nuts are also vegetable fats.

Nuts will add more flavor to the salad if they are toasted first. Do not use oil for frying; stir the nuts constantly so that they do not burn.

It’s best to season your salads with sour cream rather than mayonnaise - such a salad will be no less tasty, but also healthy. You can also make your own mayonnaise dressing. To do this, mix 3 tablespoons of mustard powder, half a glass of oil (olive or sunflower) and three egg yolks. Mix the ingredients using a blender. This dressing does not contain unnecessary preservatives and chemicals, and therefore 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 seeds, flax seeds, crushed nuts.

If you are thinking about what oil to use for salad dressing, then give preference to olive oil or flaxseed oil. In addition, unrefined unrefined oil is useful, although it has a characteristic smell that not everyone likes.

Generously add chopped greens to non-dessert beet and carrot salads, even if the recipe does not call for it. Dill, parsley, wild garlic (wild forest garlic) are best suited. Also add regular garlic. It will be very tasty to cut the garlic cloves into several pieces and fry them in sunflower oil for about 2-3 minutes. This trick will significantly enhance the taste of the salad, and make the aroma multifaceted and unusual.