Raw Beets and Carrots Salad
- 1 raw beet
- 1 raw carrot
- 12 walnuts
- frozen red and/or black currant berries
- 2 cloves of garlic
- mayonnaise to taste
For more variations, add the following ingredients, individually or all together:
- prunes and/or raisins
- horseradish (especially delicious is horseradish with lemon)
- fresh greens, parsley and dill
Green tarragon gives an interesting piquant taste when added to this salad.
Wash and scrub the raw beetroot and carrot, or peel with a vegetable peeler. Grate both on a fine or on medium grater. Add chopped walnuts and previously thawed berries of red and black currant. Add raisins, prunes, garlic and salt. Toss with mayonnaise mixed with horseradish and lemon, if desired.
For a healthier version, use French dressing instead of mayonnaise.
Cooked and Raw Beets Salad
This salad incorporates both cooked and raw beets, and tastes better if made in advance, a few hours before serving. Dark red beet is the best for this recipe.
- one cooked beet
- ½ of raw beet
- 2 tablespoons of lemon juice or vegetable oil
Scrub the raw beet, remove top and bottom and grate on a medium grater. Peel and grate one cooked beet. Dress with lemon juice and/or vegetable oil, and put in the fridge for 2-4 hours.
Try adding the other ingredients just before serving:
- grated pickle or fresh cucumber
- chopped walnuts (or hazelnuts or pine nuts)
- grated raw carrot
- thinly sliced cabbage
- any berries or fruits
- olives or capers
- any green lettuce
Depending on the ingredients used, add a little salt or sugar to taste. If you like, add 1-3 tablespoons of sour cream or yogurt to moisten the salad.