Healthy salad made from raw beets and carrots. Raw beet salad. Simple and very tasty recipes for every day Red beet and carrot salad recipes

This vitamin fresh beets and carrots recipe with photos very tasty and suitable for vegetarians and those who care about a healthy diet. It contains fresh vegetables, walnuts and prunes. Such healthy ingredients make this salad simply a storehouse of vitamins, macro- and microelements. Carrots and beets contain iron, magnesium, potassium, and also a lot of fiber, which contributes to normal intestinal function. To diversify the ingredients of the salad, we will add prunes and walnuts, which are also very healthy and will add their own flavor to this dish.

will decorate your table with bright colors, improve your health and mood.

Ingredients for making raw carrot and beet salad

Step-by-step preparation of raw carrot and beet salad

The salad is served as an independent dish. This vitamin salad can be eaten for health purposes or on fasting days. Bon appetit!

1. Peel the carrots or wash them well if you have young root vegetables. We rub it on a grater. To make the salad look more attractive, use a Korean carrot grater.

2. For salad beets, take those that have a dark color. These beets have the richest taste. And of course, color. We clean the beets and grate them in the same way as for Korean carrots.

3. Now you can peel the garlic and pass it through a press or finely chop it. In spring, garlic can be replaced with wild garlic. We wash the dill and finely chop it.

4. Now add vegetable oil, cold-pressed olive oil is best, but sunflower oil will also be appropriate. We also season the salad with apple cider vinegar. If you don’t have this at hand, take a canteen, but in smaller quantities.

6. Serve the finished salad immediately to the table. For those who adhere to a diet and proper nutrition, remember that raw vegetables and fruits are best consumed in the first half of the day.

See also video recipes:

1) Very tasty and juicy raw beet salad

2) Light salad of beets and raw carrots

Raw beets are, of course, not as sweet, juicy and soft as boiled ones, but they are a whole storehouse of healthy vitamins (A, B1, B5, B6, E, PP, C), minerals (iron, copper, calcium, zinc, iodine), organic acids (citric, oxalic and malic) and amino acids (betaine, lysine and arginine) to maintain health.

In addition to the richness of its composition, raw beets have another advantage - low calorie content, only 48 kcal. in 100 gr.

The calorie content of boiled vegetables doubles. In addition, boiled beets lose their beneficial composition, increase appetite and contribute to obesity.

So, if you want to get maximum benefits for your body and lose weight, feel free to prepare dishes from raw root vegetables. And with this, I hope my selection of salads will help you.

Simple and delicious beet and carrot salad

This vitamin salad turns out very tasty, bright and crispy. Moreover, the carotenoid content has an antioxidant effect. This appetizer is perfect with grilled fish or meat.

Ingredients:

Carrots (peeled) - 350 gr.
Beets (peeled) - 350 gr.
Shallots - 1-2 heads
Cumin (seeds) - 2 tsp.
Olive oil - 2 tbsp. l.
Red wine vinegar - 1 tbsp. l.
Parsley - 1 bunch

Preparation:

1. Peel and trim the carrots and beets, then grate them on a coarse grater.

If you don't want your hands to turn pink, wear disposable food preparation gloves.

Alternatively, use a food processor with a wire rack. Place the grated vegetables in a bowl and add the finely chopped shallots.

2. Heat the cumin seeds in a small saucepan until hot and fragrant. Remove from heat and place in a bowl with grated vegetables.

3. Add olive oil, vinegar and parsley, then mix everything well. Leave to marinate for 15 minutes before serving. Bon appetit!

Salad "Broom" for weight loss

I bring to your attention a simple and light salad made from cabbage, beets and carrots. This refreshing, nutritious and healthy dish is great not only for your health, but also for your diet.

Ingredients:

Cabbage (white or red) - 100 gr.
Carrots - 100 gr.
Beets - 100 gr.
Parsley (dill, cilantro) - 2 tbsp. l.
Celery - 1 stalk
Green apple - 1 pc.
Lemon juice - 1-2 tbsp. l.
Flaxseed oil - 1 tsp.

Preparation:

1. In order to prepare the salad, you need to peel the carrots and beets. Then grate the cabbage, carrots and beets using a coarse grater or a Korean salad grater. If the cabbage is a little tough, you need to mash it by hand. Combine vegetables in a deep bowl.

2. Add celery cut into half rings and chopped parsley.

3. Let's move on to preparing the dressing. To do this, mix freshly squeezed lemon juice with flaxseed oil. All we have to do is add an apple. To do this, peel it and remove the seeds. Then cut it into small cubes and add it to the rest of the vegetables. Season the salad and mix well. This should be such an appetizing salad.

Prepare this salad, enjoy and lose weight deliciously!

Healthy snack made from beets, carrots and apples

Before, I couldn’t even imagine how it was possible to eat raw beets. Its taste seemed too heavy to me and unsweetened, unlike boiled one. One day I tried to make this salad and discovered a different side to raw beets. This dish is very refreshing and the ginger and lime balance out the sweetness of the vegetables perfectly.

What could be easier than grating brightly colorful raw vegetables and getting a multivitamin salad? This dish will send your taste buds into ecstasy.

Ingredients:

Medium sized carrots - 2 pcs.
Beetroot - 1 pc.
Apple - 1 pc.
Lime or lemon juice - 3-4 tbsp. l.
Ginger root (finely grated) - 1 tbsp. l.
Olive oil - 1-3 tbsp. l.

Preparation:

1. Peel and grate carrots, apples and beets using a grater or food processor.

2. Place everything in a large salad bowl, add fresh lime or lemon juice, grated ginger and olive oil. Mix well and enjoy!

Korean raw beetroot salad

Many people are familiar with such an appetizer as Korean-style carrots. A similar dish can be prepared from beets. Its spicy, juicy and aromatic taste will delight everyone. It will also be an ideal and healthy side dish for any meat or fish dish.

Ingredients:

Beetroot - 1 kg.
Vegetable oil - 100 ml.
Garlic - 4 cloves
Vinegar 9% - 4 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1/2 tsp.
Coriander (ground) - 1/2 tsp.
Black pepper (ground) - 1/2 tsp.

Preparation:

1. Peeled beets must be grated on a Korean salad grater or cut into thin long strips.

2. Pass the garlic cloves through a garlic press and mix with the beets.

In order for garlic to have a pleasant smell in a dish, it is better to add it fresh.

3. Pour sunflower oil into a hot frying pan and bring it to a boil. Remove the oil from the heat and add salt, sugar, spices, vinegar and mix.

4. Pour the cooled dressing over the beets and mix well. Cover the salad bowl with a lid or cling film and put it in the refrigerator for 8-12 hours.

Sweet root dish with raisins and walnuts

This salad is a variety of stunning red beets and carrots garnished with golden raisins, chopped walnuts and mint. I found this recipe a long time ago on the Internet and made small additions to it: fennel and orange zest (Surprise!). The dish is crispy, crunchy and addictive, not to mention beautiful. But enough talk, let's prepare this appetizer together.

Ingredients:

Yellow raisins - 50 gr.
Walnuts (chopped) - 50 gr.
Fennel seeds (crushed) - 1/2 tsp.
Red pepper (ground) - 1/2 tsp.
Zest of one orange
White wine vinegar - 50 ml.
Red beets - 5 small or 3 medium
Carrots - 6 medium
Green onions - 2 bunches
Mint leaves (fresh) - to taste
Salt and black pepper - to taste
Olive oil - 80 ml.

Preparation:

1. First of all, you need to mix orange zest, raisins, red pepper, crushed fennel seeds and pour vinegar over them.

2. Peel the carrots, beets and grate them on a Korean salad grater. If you don’t have such a grater, you can grate the vegetables using a regular coarse grater, but then the vegetables won’t taste as crispy. Cut green onions into rings.

3. Place all ingredients in a deep salad bowl, sprinkle with salt and black pepper, season with olive oil and mix well. Salad ready!

Delicious appetizer recipe with meat

Beet salads are very popular on any holiday table. This delicious and satisfying salad is no exception. Try to cook it and pleasantly surprise your loved ones and guests.

Ingredients:

Beets - 2 pcs.
Chicken meat (boiled) - 200 gr.
Onion (pickled) - 2 pcs.
Walnuts - 50 gr.
Mayonnaise

For the marinade:

Onion - 2 pcs.
Apple cider vinegar - 200 gr.
Vegetable oil - 75 gr.
Salt - a pinch
Sugar - a pinch

Preparation:

1. Wash the beets, peel them and grate them on a coarse grater. If you have a food processor, you can use it.

2. Cut the pre-boiled chicken breast into cubes or strips.

3. The onion must be pickled. To do this, cut the peeled onion (2 onions) into half rings and transfer to a jar. Mix a pinch of salt and sugar with 200 gr. apple cider vinegar, 75 gr. vegetable oil and mix. Pour the marinade over the onions and close the jar with a lid. Leave the onion to marinate in the refrigerator for 40 minutes.

4. Place beets, pickled onions, chicken in a salad bowl and pour mayonnaise. Mix everything well. Give the salad a beautiful shape and sprinkle with chopped nuts.

For this salad you need to use light mayonnaise.

Place in the refrigerator for 1-2 hours to let it settle. Bon appetit!

Light beet salad with cucumber

All you need for this recipe is raw beets, plus a few extra ingredients, and you have the perfect appetizer to go with your main course.

Ingredients:

Beets - 2-3 pcs. (average)
Cucumber - 1-2 pcs.
Carrots - 3 pcs. (average)
Onion - 1/4
Sesame seeds - 2 tbsp. l. (toasted)

Refueling:

Olive oil - 50 ml.
Sesame oil - 50 ml.
Apple cider vinegar - 3 tbsp. l.
Garlic - 1 clove
Honey - 2 tsp.
Salt - 1/2 tsp.

Preparation:

1. Wash and peel the carrots and beets. Grate the beets, carrots and cucumbers on a coarse grater. Cut the onion into small cubes. Transfer the vegetables to a salad bowl and season with salt and pepper.

2. Prepare the dressing. To do this, mix olive oil with sesame, apple cider vinegar, chopped garlic, honey and salt. Season the salad with the resulting mixture. Serve on salad plates and don't forget to sprinkle toasted sesame seeds on top. Bon appetit!

Recipe for raw beet appetizer with fried onions and carrots

This salad option is perfect for people who don’t like raw beets. Why? Because beets taste like boiled beets, with a mild taste and very tasty, although they are not heat-treated.

Ingredients:

Beets - 500 gr.
Carrots - 300 gr.
Onions - 350 gr.
Soy sauce - 4 tbsp. l.
Vegetable oil - 80-100 gr.
Table vinegar 9% - 2 tbsp. l.
Sugar - 2 tbsp. l.
Salt, spices - to taste

Preparation:

1. Grate peeled carrots and beets on a Korean salad grater, transfer to a deep bowl and sprinkle with sugar. Mix everything and let the vegetables brew so that the beets give juice.

2. Meanwhile, cut the onion into small cubes. Heat a frying pan over medium heat, add oil and fry the onion until golden brown.

3. Place the hot onion on the vegetables and stir. The onions will gradually take on the color of beets and will not be visible in the salad. After we have added the onion, we add the vinegar. Mix thoroughly again and taste. If the salad does not seem salty enough, you can add spices and salt. Leave the salad to brew in the refrigerator for 1-2 hours.

Delicate and satisfying beet salad with feta cheese

Salads can not only be tasty, but also bring great benefits to our body, charging us with vitamins, good mood and energy for the whole day. This colorful salad makes a great snack or appetizer. In addition, it can be prepared with a minimum of effort and time.

Ingredients:

Ripe pear - 3 pcs.
Beets (raw) - 4 pcs. (large)
Feta cheese - 200 gr.
Fresh mint - optional
Sunflower seeds - to taste

Refueling:

Olive oil - 10 tbsp. l.
Juice of one lemon
Sea salt (fine) - pinch
Black pepper (ground) - a pinch

Preparation:

1. First of all, you need to prepare the dressing. To do this, take a small jar with a lid or a plastic container with a lid. Mix oil, lemon juice, spices and mix. Close the jar or container with a lid and set it aside to allow the dressing to infuse.

2. Let's move on to preparing the main ingredients. Peel and seed and thinly slice or puree the beets and pears in a food processor. I did this using a food processor.

There is an opinion that the best combination with beets is the “Bartlett” pear or, as it is also called, “Summer Duchess”. This variety of pears is great for salads, home canning and baby food. In this case, we need hard, sweet and sour fruits.

3. Transfer them to a salad bowl. Add a little dressing, stir and taste. If there is not enough dressing, add more to suit your taste. Place the salad on serving plates or leave it in a salad bowl and sprinkle shredded cheese on top. Let's serve!

If you don't like pear, you can replace it with an apple.

Beetroot salad with mayonnaise-garlic dressing

This simple dish will probably bring back many memories of childhood, when mother or grandmother prepared it for mashed potatoes with cutlets. The salad turns out much tastier if you leave it in the refrigerator overnight. But if you don't have time for this, leave it to marinate for at least 30 minutes before serving.

Ingredients:

Beetroot - 1 pc. (large)
Garlic - 1-2 cloves
Mayonnaise - to taste
Salt, pepper - to taste

Preparation:

Grate the beets on a coarse grater and transfer to a salad bowl. Chop the garlic or pass it through a press and mix with mayonnaise. Season the salad with the garlic-mayonnaise mixture, add salt and pepper and put it in the refrigerator to marinate. Salad ready.

The salad can be supplemented with avocado, which will give it an eggy taste.

You can also garnish the snack with nuts or sesame seeds, sunflower seeds, etc.

Cooking beetroot salad with prunes

Made with vitamin-packed beets, heart-healthy walnuts, magnesium-rich prunes and healthy greens, this appetizer is a great addition to your repertoire of raw beet recipes.

If you like sourness in your salad, add vinegar, balsamic vinegar or lemon juice.

This is the variety of recipes we looked at today. Be sure to try cooking them and treat yourself to the abundance of vitamins contained in them. Be healthy and cook with love!

The most affordable vegetables - beets and carrots - are very useful due to the presence of vitamins and minerals in them. Any family can afford to cook them often, and these ingredients will not allow you to gain weight. So that your menu is not monotonous, we offer you 15 different salads with these main ingredients.

If among your guests there are vegetarians and fans of a raw food diet, some salads based on beets and carrots will suit them too. Choose suitable recipes from our selection.

How to make beet and carrot salad - 15 varieties

Fans of a raw food diet will appreciate this recipe. This dish is a storehouse of vitamins on your table.

In order to successfully absorb all the beneficial substances contained in raw carrots, be sure to consume them with fats (oils, sour cream, etc.).

Ingredients:

a couple of medium carrots.
one beet is larger than average
sour cream - half a glass
a third of a glass of dried cranberries
half a glass of shelled walnuts

Preparation:

Wash and peel the vegetables. Grate them on a grater with medium holes. Add sour cream and stir.

Add chopped nuts and dried cranberries to the salad, and add salt if desired. Mix again.

Pomegranate bracelet - a spectacular salad for the festive table

If you have never prepared this salad for your loved ones, it's time to do it. It is formed in a way that has not yet been described in this collection. At the end of the recipe there is a short video for it.

Ingredients:

50 grams of walnuts nuts
prunes - 50 grams
one chicken breast fillet
1 pomegranate
1 beet
1 carrot
2 chicken eggs
two or three potatoes
mayonnaise
optional salt/pepper
rast. oil

Preparation:

Boil the breast, potatoes, carrots and beets. Soak the prunes in water (warm) for 10-15 minutes.

In the center of a flat large plate, place a glass, spread with sour cream. oil

Lay out the layers like this:

shabby potatoes,

beets (sprinkle with chopped nuts),

chopped chicken fillet,

pieces of prunes,

grated carrots (press the salad, giving it the correct round shape),

grated eggs,

Cover the ingredients completely with pomegranate seeds and refrigerate for half an hour to soak the salad.

Video for the recipe with a slightly different version of the ingredients:

Ingredients:

2-3 carrots
2-3 beets
tablespoon lemon juice
tablespoon olive oil
a pair of garlic cloves
greens (parsley)

Preparation:

Vegetables are grated raw and peeled (on a grater with medium holes). The greens are chopped, the garlic cloves are passed through a press. Everything is mixed together and seasoned with olive oil mixed with lemon juice. You can add some salt.

Thanks to the cabbage, this vegetable salad will take up a much larger container. You can use this to fill your table inexpensively.

Ingredients:

boiled beets (4 small or medium sized pieces)
fresh carrots (a couple of pieces)
cabbage - half a small head of cabbage
half an onion
3 garlic cloves
1/3 hot pepper
a couple of tablespoons of walnuts
tablespoon lemon juice
mayonnaise and salt

Preparation:

Grind the ingredients separately: cut the beets into cubes, do the same with the onions, grate the carrots, chop the cabbage into strips, and chop the garlic and pepper using a press.

In a free bowl, mash the salted cabbage with lemon juice by hand. Then put the carrots there and mash them together.

Add nuts, garlic, pepper, beets and onions. Add salt if necessary. Mix with mayonnaise.

See how this salad is prepared:

Carrots and beets go well with various ingredients: fish, cabbage, apples, nuts, cheese, herbs and other products. By boiling carrots and beets for future use, you can prepare a whole range of different dishes from them.

This spicy and light salad prepares very quickly, and looks bright and attractive. If you have cooked vegetables in stock, this appetizer can be on your table almost instantly. It is suitable even for vegetarian friends who closely monitor their weight.

Ingredients:

one is welded. beet
one is welded. carrot
one and a half tsp. mustard beans
feathers green onion (optional - other greens)
rast. oil (half a teaspoon)

Preparation:

Peeled vegetables are cut into cubes, the remaining ingredients are added to them, and the salad is mixed.

This is a hearty and satisfying salad that will feed several people.

Ingredients:

6 boiled beets
2 boiled carrots
3 garlic cloves
one hundred g of cheese
2 chicken breasts (cooked)
prunes (small package)
walnut nuts
mayonnaise
parsley

Preparation:

The dish is formed in layers:

Coarsely grated beets, mixed with chopped garlic and mayonnaise (1/2 of this mixture);

Chopped breasts mixed with chopped walnuts. nuts and mayonnaise;

Grated carrots and cheese mixed with mayonnaise.

Chopped prunes combined with mayonnaise.

Remaining beet mixture.

If anything remains unclear to you, here is the video for this recipe:

This one dish can replace appetizers along with a hot dish - very convenient when you need to nourish random guests. The ingredients are served together but not mixed.

Ingredients:

1 fresh carrot
1 fresh beet
unfrozen chicken fillet - about 200 grams
one fresh cucumber
two raw potatoes
some fresh cabbage
mayonnaise (or other sauce of your choice)
spices to taste

Preparation:

Cut the chicken fillet into strips and sprinkle with pepper and salt. Peel the potatoes and cut into slices. Fry the meat and potatoes in vegetable oil without mixing (in the same pan or in different pans).

Take a wide flat dish on which to serve the French salad. Place a gravy boat with mayonnaise in the middle. Visually divide the dish into 6 equal sectors: one ingredient will be laid out for each:

chopped carrots (using a coarse grater);

chopped beets (also grated);

cabbage strips (cut);

cucumber strips (cut);

fried meat;

fried potatoes.

If you don't have any ingredient, replace it with another one, depending on your taste. For example, add pickles, green peas, and onions. And for vegetarians, serve without meat.

You'll need a variety of spices for this richly flavored recipe. If you've never made Korean salads, watch the short video below the recipe.

Ingredients:

one large or two small beets (raw)
raw carrots about 6 pieces
ground cilantro seeds
2-3 garlic tooth
red pepper
balsamic vinegar
olive oil
soy sauce
tbsp honey

Preparation:

Chop the peeled carrots and beets on a Korean carrot grater so that they lie separately in one container: carrots on one side, beets on the other. Pour the balsamic vinegar over the beets and shake them with your hands.

Separately, remember the carrots a little. Place ground coriander, pressed garlic and red pepper on top of the carrots in one place. Add salt, and pour soy sauce and honey in a circle over the vegetables, avoiding the spices lying in the middle. Heat the olive oil until it boils and pour it over the spices lying on top of the carrots. After mixing everything, try it. Add salt or vinegar if necessary. Keep the dish in the refrigerator for at least an hour.

Here is the video for the recipe:

This appetizer is very savory in taste, because the dish includes raisins, garlic and walnuts. But its design can be no less impressive. You can find on the Internet many examples of how you can serve this salad so that all guests remember it exactly.

Like many other salads, “Mistress” has different preparation options. For example, some people add fresh orchard to it.

Ingredients:

cooked beets (1)
fresh carrots (1)
one hundred or a little more grams of raisins (you need to pour boiling water over them)
one hundred grams of walnuts. nuts (a little more if possible)
hard cheese - 150 grams
garlic - three cloves.

Preparation:

The salad will consist of three layers, each of which is covered with mayonnaise:

1st layer - fresh carrots, grated coarsely, mixed with steamed raisins;

2nd layer - coarsely grated cheese, mixed with chopped garlic;

3rd layer - boiled beets are combined with chopped nuts.

In the refrigerator, the salad should be soaked in mayonnaise.

This salad can also be served warm. In the video below the recipe it will be shown third, and before it you will find two more simple recipes with the same vegetables.

Ingredients:

half a small head of cabbage
one large raw carrot
one large raw beet
raw fillet of one chicken breast
mayonnaise

Preparation:

Finely chop the cabbage, grate the beets and carrots on a Korean carrot grater. Add some salt and mash everything together with your hands.

Cut the chicken fillet into thin pieces and fry in vegetable oil until ready, adding salt and pepper.

Place the finished fillet in the salad, season with mayonnaise and serve.

Here you will find a video with such a recipe.

A variant of one of the most famous salads with a special taste.

Ingredients:

half a kilo of potatoes (cooked in their skins)
400 grams of beets (cooked)
250 grams of carrots (cooked)
two green apples
1 onion
salt pepper
350 grams of pickled cucumbers
350 gram jar of green peas
350 grams of sauerkraut
dressing of your choice

Preparation:

Peel the cooked vegetables and cut them into equal cubes.

Cut the peeled apples into smaller pieces, but also into cubes.

The onion is finely chopped and can be doused with boiling water.

Also cut the pickled cucumbers into small cubes.

Add green peas and sauerkraut to everything (you can chop it slightly).

Pepper and salt are added to taste, the salad is seasoned with vegetable oil or other dressing and mixed well.

Fans of a healthy lifestyle and lovers of experimentation will enjoy this version of a beetroot and carrot dish, an unusual and tempting recipe.

Ingredients:

half a kilo of fresh beets
a quarter kilo of fresh carrots
bunch of green onions
50 g salted peanuts
125 ml natural yogurt
1 tsp honey
pinch of chili powder
a chain of ground ginger

Preparation:

First you need to make the dressing: mix yogurt, honey, ginger and chili.

Grate the peeled beets and carrots on a coarse grater.

Finely chop the green onions. Chop the peanuts.

Add the onions and nuts to the salad, pour over the dressing, and stir. If necessary, you can add salt.

Vinaigrette can be prepared in different ways, adding or, conversely, removing certain ingredients. Our herring vinaigrette recipe is one of the simple and satisfying versions of the famous salad.

Ingredients:

boiled vegetables: two beets, two carrots, three potatoes
3 pickles
bulb
can of green peas
200 grams of herring
vegetable oil for dressing
salt, pepper, mustard.

Preparation:

Peel the boiled vegetables and cut into cubes together with the cucumbers. Chop the onion and pour boiling water over it. Clean the herring and also cut into cubes. Mix everything in a container, adding peas. Add salt and pepper to taste. As a dressing, use vegetable oil with mustard added to it.

You can add green onions or other greens.

This simple salad can also be layered. The dressing with citrus juice and feta cheese makes it different from other recipes we have given earlier.

Ingredients:

one beet
one carrot
a couple of garlic cloves
some fresh dill and parsley
5-6 walnuts
50-70 grams of cheese
olive oil - a couple of tbsp. l.
lemon juice - 2-3 tbsp.
orange juice - 2-3 tbsp.
pepper and salt to taste

Preparation:

First you need to prepare the dressing. Mix olive oil, lemon and orange juices, chopped herbs and garlic. Salt and pepper. Leave to infuse.

Grate boiled and peeled beets and carrots on a Korean carrot grater separately.

Grind walnuts. Cut the cheese into cubes.

Place the beets on a plate and pour some of the dressing over them. Place carrots on top and also pour dressing over them. Arrange the cheese cubes evenly, sprinkle with nuts and pour over the remaining dressing.

Short video:

If you want to cook something interesting, pay attention to this layered salad recipe.

Ingredients:

large beets (boil)
medium carrots (boil)
one hundred grams of cheese
1 kiwi
1 garlic clove
tablespoon raisins
mayonnaise

Preparation:

Pour boiling water over the raisins for 15 minutes, then dry. Peel the vegetables that have cooled after cooking and grate them separately (medium). Grate the cheese too. Cut the kiwi into thin slices, after peeling it.

Squeeze the garlic through a garlic press and mix it with three tablespoons of mayonnaise.

Form the salad in layers:

mayonnaise with garlic,

kiwi in one thin layer,

Place in the refrigerator to soak for half an hour. Garnish (for example, parsley and kiwi pieces).

The islands of the Mediterranean Sea are considered the birthplace of beets. It is known from history that at first it earned respect as a medicinal plant, and much later, cultural forms of the root vegetable became widespread.

The product contains a lot of fiber, organic acids and various microelements (magnesium and calcium, potassium and iron, zinc and iodine, phosphorus). Beets also contain vitamins B, PP, C, P and a lot of folic acid and betaine.

Important information for those who lead a healthy lifestyle and monitor their health and figure: the calorie content of beets is 40 kcal per 100 g.

A small list of benefits:

prevention of rickets in children;
normalization of intestinal and gastric microflora;
prevention of oncology and atherosclerosis;
treatment of scurvy and hypertension; wound healing agent; nasal drops for a runny nose and gargling for a sore throat;
prevention of constipation and elimination of toxins;
reducing blood cholesterol levels;
prevention of depression and nervous exhaustion.

What is the best way to cook beets, preserving their valuable qualities as much as possible? Heat treatment destroys many valuable substances, as they turn into a decoction, which means it is better to use this vegetable fresh. Raw foodists never tire of saying this.

Eating beets speeds up metabolism and heavy dishes (meat, fatty) are absorbed and digested much easier. That is why this bright beauty is a welcome guest in any family and on any table.

A salad of fresh beets, carrots and apples is a real “vitamin bomb”. Vegetables that have been subjected to heat treatment retain all their useful properties. It is recommended to prepare such salads all year round, and especially in winter, especially since carrots, beets and apples store well.

Those who are fasting will appreciate salads with fresh beets - the vegetable will wonderfully support the body with the necessary microelements at this time. In addition, beets are a natural “cleaner”. It helps cleanse the intestines if there is constipation, fights toxins and putrefactive bacteria.

Carrots are a leader in vitamin A content - helping in growth and improving immunity, rejuvenating the body and correcting vision. Apples are leaders in vitamin C and iron, containing coarse fiber and helping digestion.

Having beets, carrots and apples at home, be sure to prepare a vitamin-rich vegetable salad!

Recipe for fresh vitamin salad from beets, carrots and apples

Ingredients for salad:

raw small beets
raw small carrots
average apple
lemon acid - on the tip of a teaspoon
2 tablespoons vegetable oil

Let's start preparing fresh beet salad. The recipe is:

Wash, peel and grate all vegetables coarsely. It is recommended to cook the apple last in the salad - it may darken from oxidation.
Collect all ingredients in containers and add a few lemon crystals, mix, add oil.
When placing the salad on the table, optionally sprinkle with fresh green onions and your family’s favorite herbs.

Raw beet salad with vegetables and apple

The next proposed recipe is a classic salad - “broom”. It is loved in all national cuisines of the world and is recommended to those who want to improve their health, cleanse the body and simply be in good shape.

Ingredients of the salad - “panicles”:

white cabbage - 200g
kohlrabi is not large
not large fresh beets
fresh large carrots
medium green apple
3 tbsp. spoons of vegetable oil of any kind
lemon juice - 1 tsp.
salt to taste
different greens - to taste

According to the recipe, the procedure for preparing a salad of fresh beets, carrots and cabbage is as follows:

Finely chop the cabbage.
Grate beets, carrots, apples, kohlrabi on a coarse grater and sprinkle with the juice of 1/2 lemon.
After adding a little salt, season the vegetables with oil.
The salad is served sprinkled with your favorite herbs.

Tip: You can add cucumber, radish, turnips, radishes and various other vegetables to the ingredients of this salad. Salads with the main vegetable - raw beets - are considered useful for cleansing the intestines, and they can also be prepared after long feasts.

Cucumber, raw beet and carrot salad

Ingredients:

large carrots
cucumber is not large
beets are not large
sweet onion is not large

For refueling:

French mustard beans - one tbsp.
sugar to taste
salt to taste
wine vinegar - 3-4 drops
ground pepper - 2g
olive oil - 3 tbsp.

To prepare the dressing - combine all ingredients and mix well. Slightly spicy, it balances the slightly sweet taste of fresh vegetables.

Preparing beetroot and fresh cucumber salad:

Cut ½ onion into thin half rings.
Wash the carrots, beets, cucumbers, coarsely grate them using a grater or a Korean carrot tool (the salad looks very impressive this way).
Throw the prepared vegetables into a colander and let the excess juice drain - this must be done so that the salad does not become watery.
Combine everything in a deep bowl, pour over the dressing and mix well - the salad is ready.