Salad from raw beets and raw carrots: ingredients, recipe with photos, production details

November 18, 2018
Salads
Ira Bilyuk

Salads from beets or carrots in different interpretations have long become regulars not only on ceremonial, but also on everyday tables in virtually every family, but a salad from beets, raw beets (!), and with raw carrots is already something special. And if carrots in their raw form are suitable for almost everyone, then reddish beets without heat treatment at first glance seem somewhat strange. In fact, dishes made from this miracle root vegetable are highly valued not only by vegans and raw foodists, but also by ordinary nutritionists for their beneficial effect on the human body.

A few words about the salad

The most popular salad made from raw beets, carrots and cabbage, most popular under the name “Broom Salad”, is considered manna from heaven for those who want to cleanse themselves of toxins and toxins in the shortest possible time. This common dish returns good peristalsis to the intestinal tract and, as a result, eliminates almost all diseases and excess weight.

Moreover, dishes made from raw beets supply the body with the necessary iron, which is the key to good blood (the internal environment of the human and animal body) , as well as folic acid, which is very important for women. It is not in vain that nutritionists around the world strongly advise all women to eat at least 100 grams of this vegetable after forty times a day, because, in addition to all these advantages, it strongly combats the formation of cancer cells.

Traditional recipe for salad "Whirlpool"

It is worth clarifying again that for this dish it is not boiled, but raw beets that are used! Carrots in salads and all other ingredients are consumed only raw, because then the percentage of necessary fiber helps cleanse clogged areas of the intestinal tract. To make it you need to take:

Two hundred grams each of reddish beets, carrots and white cabbage.
If available, you can add 100 grams of kohlrabi, daikon or celery root.

For dressing, you usually use a mixture of some vegetable oil, lemon juice and a pinch of sugar; you can also add a little salt, but do not abuse it.

Manufacturing

This salad of raw carrots and beets is prepared more simply than usual: peel the vegetables, grate them on a large grater, and chop the cabbage into thin strips. Then everything is combined in one bowl and poured with dressing, which is prepared in a separate bowl using a whisk (although some use a regular fork to lightly beat the watery ingredients).

It is worth seeing that only the first three vegetables are essential ingredients, and others can be added based on taste preferences, because some do not like celery, and others do not like daikon. The fundamental aspect of a raw beet salad: raw carrots and beets quickly release juice, especially under the influence of lemon juice in combination with salt, therefore such a dish must be prepared just before eating, in other words, no later than 10-15 minutes from the moment it is prepared need to eat. Leaving it for several hours, and especially overnight (that is, in the dark) (even in the refrigerator), is not recommended, because the salad will lose 70% of its desired properties.

Option with apple

Also among nutritionists, the version of salad with an apple is widespread: raw beets and carrots are supplemented with sweet fruit and chopped walnuts. It is they who assign a unique color to the dish - unleavened beets become very special in taste. The following proportions are used for production:

two greenish apples;
one small reddish beet (called salad beet);
small carrots of bright orange varieties;
1 tsp. freshly squeezed lemon juice;
a handful of shelled walnuts, crushed to crumbs (but not powder!);
2-3 tbsp. spoons of refined oil.

A pinch of ground coriander, if desired, will not be superfluous; also, if necessary, the salad can be lightly salted, although according to the basic recipe, a salad of raw beets and carrots does not include these ingredients. This is a quick improvisation by those who find dishes made from raw vegetables very bland, without a distinct taste. But healthy food is more important than just delicious food, right?

How to cook?

Step-by-step steps to make beet salad:

Raw carrots and raw beets are grated on a Korean carrot grater.
The apples, along with the skin, are cut into neat strips and lightly sprinkled with lemon juice. This must be done so that the apple pulp does not quickly darken. If you have high stomach acidity, then you can skip this point, and although you will have to put up with darkened apples, under the influence of beet juice this is unlikely to be very noticeable.
Combine all three tenderloins in a salad bowl, pour over oil, sprinkle with nuts and lightly mix with 2 forks.

The salad must be consumed immediately for its intended purpose, without allowing it to stand and release juice. It’s great to serve it in portions, wrapping two tablespoons in the freshest green lettuce leaves and fastening them with skewers for canapés. This version of the dish is quite good if you have vegan or raw foodist friends - they will be very grateful for such attention to their tastes.

Korean beets

In this raw beet salad, raw carrots are added to the beets more to dilute the taste than for contrast, so you need to use them very little, focusing on the reddish root vegetable. For example, to prepare a Korean salad from 1 kilogram of beets, you also need to take the following:

100 ml vegetable oil.
Three hundred grams of carrots.
Two teaspoons of ground paprika.
1 tbsp. spoon of sweet sand.
12 tsp. coriander, dark pepper and the same amount of hot pepper.
One medium sized head of garlic.
2 tbsp. spoons of balsamic or rice vinegar; in the latter case, you can use apple vinegar.
1 teaspoon without a slide of salt.

If you want to give the dish the most pronounced taste inherent in Asian dishes, you can add two or three tablespoons of teriyaki sauce, but then reduce the amount of salt by one third.

Making a dish

Grate raw peeled vegetables on a Korean carrot grater and place in a wide bowl. Heat the oil slightly in a frying pan, add chopped garlic and fry for 8-12 seconds. It’s important not to get the oil too hot, otherwise the pieces of garlic will quickly fry, but you just want them to give their own scent to the oil. Then add all the other spices, salt and sugar, as well as soy sauce (if added) and vinegar. Mix thoroughly and turn off the stove. Pour the purchased sauce over the beets, mix with your hands and place in a glass jar or plastic container, pressing tightly with your hand. Pour in the remaining sauce, cover tightly with a plastic lid and leave in the refrigerator for a day. After this, the finished salad can be eaten as a side dish to the main dish. In a cool place, such a snack can be stored for a number of days without losing its properties. When serving such a salad, it is usually sprinkled with a small amount of light sesame seeds, calcined in a dry frying pan until fragrant.

For those who love sour cream dressing

Another vitamin salad from raw vegetables can be prepared using sour cream dressing. This option is quite good in winter, because these vegetables are in use virtually all year round. As a light dinner or snack, it is very good, because it does not overload the digestive system, but, on the contrary, promotes its functioning. To make the salad we take:

two hundred grams of beets and carrots, grated on a large grater;
100 grams of radish, grated in the same way;
4-5 tbsp. l. thick sour cream;
a pinch of salt.

If desired, you can add a little prunes, cut into thin strips. All ingredients are combined in one bowl, seasoned with sour cream and left for 10-15 minutes, and then the salad can be eaten.

All the options proposed in this article for us can be consumed as dinner, knowing the excellent characteristics of the salad. Absolutely, if, apart from it, there is nothing else on the table as a supplement, then the massive action of fiber will lead to the desired result. Just two weeks of such a dinner - and you will be able to see significant changes in the state of the body and brain, but what is two weeks for those who have been struggling with excess weight for years?

How to prepare the desired and tasty salad from fresh beets - top 5 home recipes

Recipes for salads made from raw beets do not imply strict adherence to the proportions of ingredients. In addition, any additional component can be removed or replaced with another product. In this case, it is important to take into account that the taste of the dish can change greatly. You can add any dried fruits or fresh apples to a fresh beet salad. You can safely experiment, focusing on your taste.

Content:

The benefits of beets

Fresh beets contain a lot of vitamins and microelements. Folic acid deserves special attention, in other words vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B9. It cleanses blood vessels, prevents the formation of blood clots and cholesterol deposits on the walls.

This widely distributed vegetable is capable of increasing the multifunctional activity of the brain. The beetroot diet (Diet is a set of rules for eating food by a person or other living organism) promotes the overall health of the body and strengthens the immune system. It involves the daily consumption of beets in different forms for a week.

A very tasty salad of fresh beets and carrots - a recipe with the addition of nuts and garlic

This simple but very healthy beet salad only takes a couple of minutes to make. It can be served, for example, with fatty meat dishes to improve their absorption in the digestive tract.

Small beets - one piece
One small carrot
Garlic – 2 cloves
Shelled walnuts – 50 g
Homemade mayonnaise – 3 tbsp. spoons

Peel the carrots and beets and grate the vegetables.
Add crushed garlic.
Grind the nuts slightly in a blender.
Mix all ingredients well and add mayonnaise.

This appetizer differs only in its rich taste.

Delicious beet salad with yogurt

This vegetable snack stimulates metabolism, which has a positive effect on skin condition. Therefore, this salad of fresh beets with the addition of yogurt can be considered a salad of beauty.

Beetroot – 1 pc.
Shelled walnuts – 100 g
Prunes – 50 g
Honey - teaspoon
Yogurt (preferably homemade) – 1 cup

Finely chop the prunes and mix with grated beets.
Add nuts crushed in a blender.
Add honey.
Mix all ingredients and add yogurt.

Prunes can be replaced with dried apricots.

Beet salad with apples

This tasty vitamin salad with beets goes well with meat and fish, or you can eat it as a separate dish even between main meals.

Beetroot – 1 pc.
Apples – 2 pcs.
Lemon juice - three tbsp. spoons
Honey - tablespoon
Vegetable oil (any kind) – a tablespoon
Salt - to taste
Greens - optional

Production:
1. Grate apples and beets.
2. Add lemon juice, stir and let sit for 5-10 minutes.
3. Then season the salad with oil, add salt and sprinkle the appetizer with coarsely chopped herbs.

The right beet salad with cabbage

For some reason, people have attached the name “Broom” to this salad, apparently the reason is that the combination of snack components helps to quickly rid the body of waste and toxins. Regular consumption of this beetroot and cabbage salad will protect you from a number of diseases.

Beetroot – 1 pc.
Kohlrabi cabbage – 1 pc.
White cabbage – 200 g
Apples – 2 pcs.
Flaxseed oil – 3 huge spoons
Lemon juice – tablespoon

Chop the white cabbage and grate the beets, kohlrabi and apples.
Mix the ingredients, add lemon juice, add oil and mix again.

The salad can be sprinkled with parsley or dill - it's a matter of taste. Instead of apples, you can add radishes.

Fresh beet salad recipe with parmesan cheese and garlic

This special and very warm tasting snack is very healthy. The recipe for this beet salad is very simple and does not require a huge amount of time to prepare.

Beets - one piece
Carrots - one piece
Parmesan cheese – 100 g
Garlic – 1-2 cloves
Sour cream – 50 ml
Salt and pepper - to taste

Grate the vegetables and crush the garlic.
Cut the cheese into small cubes.
Mix the ingredients, add salt and pepper. Then add sour cream.

In addition to pepper, you can use other seasonings.

How to quickly cook beets in Korean step by step video recipe for making salad

For this dish you will need:

Beetroot 900 gr.
Vegetable oil 100 gr.
Garlic 4-5 teeth.
Onions 1 head.
Reddish and dark pepper, coriander, all to taste.
Balsamic vinegar 2 tbsp.
Sesame seeds for decoration.

All of the above recipes can be prepared by adding your own ingredients and spices, thereby making fresh beet salad, in your own way, even more delicious and healthy.

10 exciting beet salads for those who are tired of fur coat and vinaigrette

Beets mix perfectly with prunes, nuts, tomatoes, cheese and even orange, mango, pomegranate and pear.

If the recipe calls for boiling beets, use our tips. From them you will learn how to create it quickly and easily.

1. Boiled beet salad with prunes, nuts and avocado

Ingredients

3 medium boiled beets;
5–6 prunes;
1 avocado;
a handful of walnuts;
a handful of pumpkin seeds;
1 tablespoon lemon juice;
salt - to taste.

Manufacturing

Chop the beets into strips. Cut the prunes into large pieces and the avocado into small cubes.

Add chopped walnuts, pumpkin seeds, lemon juice and salt to the ingredients. Thoroughly stir the salad.

Experiment 👀

10 salads with prunes for lovers of unusual combinations

2. Fresh beet salad with carrots, olives and mustard dressing

Ingredients

½ reddish onion;
2 tablespoons red wine or apple vinegar;
1 teaspoon mustard;
4 tablespoons olive oil;
3 medium beets;
1 large carrot;
60–80 g olives;
½ bunch of parsley;
salt - to taste.

Manufacturing

Cut the onion into small cubes. Add vinegar, mustard, oil and stir. Leave for 5-10 minutes.

Chop the beets and carrots into small strips. Cut the olives into slices. Chop the parsley. Place the ingredients in a container with onions, season with salt and stir thoroughly.

Do it 🥕

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3. Baked beet salad with chicken, nuts and garlic

Ingredients

3 medium beets;
400 g boiled chicken fillet;
3 cloves of garlic;
50–80 g walnuts;
salt - to taste;
a few tablespoons of mayonnaise.

Manufacturing

Wrap the unpeeled beets in foil and place in an oven preheated to 200°C for 45–50 minutes. Let the root vegetable cool, remove the skin and cut into small cubes. Do the same with the chicken. Chop the garlic.

Finely chop the nuts, lightly fry them in a dry frying pan, and later, along with salt and mayonnaise, add them to the prepared ingredients and stir.

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4. Warm salad of boiled beets with tomatoes and spinach

Ingredients

1 reddish onion;
1 tablespoon olive oil;
1–2 tomatoes;
several olives;
several sprigs of parsley;
1 clove of garlic;
2 medium boiled beets;
2 tablespoons balsamic vinegar;
salt - to taste;
ground black pepper - to taste;
2-3 bunches of spinach.

Manufacturing

Cut the onion into half rings. Place in a frying pan with heated oil and, stirring, fry over medium heat for 2 minutes.

Cut the tomatoes into small cubes and the olives into slices. Chop the parsley and garlic. Add these ingredients to the onion and cook for another 3 minutes.

Add beets, cut into large pieces, vinegar, salt and pepper. Stir and fry for a minute. Place the vegetables in the bowl with the spinach and stir well.

Take note 🍲

9 warm salads that are worth making

5. Salad with baked beets, chickpeas and pickled cucumbers

Ingredients

3 medium beets;
2 cloves of garlic;
1 sprig of rosemary;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
1–2 pickled or pickled cucumbers;
½ reddish onion;
250 g canned or boiled chickpeas;
½ lemon;
50 g feta;
a few sprigs of parsley or other herbs.

Manufacturing

Place the unpeeled beets, garlic and rosemary on the foil. Drizzle with a spoonful of oil and a little water, sprinkle with salt and pepper, and wrap tightly. Bake for 45–50 minutes at 180°C until the beets are soft. Cool it and clean it.

Cut the beets and cucumber into similar cubes, and the onion into small strips. Chop the roasted garlic.

Add chickpeas, lemon juice, salt, pepper, remaining oil to the ingredients and stir. Sprinkle with crumbled feta and chopped herbs.

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6. Boiled beet salad with cheese, eggs and prunes

Ingredients

1 medium boiled beet;
2 boiled eggs;
80 g hard cheese;
8–10 prunes;
1–2 cloves of garlic;
2-3 tablespoons of mayonnaise.

Manufacturing

Grate the beets and eggs on a large grater, and the cheese on a small grater. Cut the prunes into thin slices and chop the garlic. Add mayonnaise to the ingredients and stir.

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7. Spicy salad with fresh beets, carrots, raisins and honey dressing

Ingredients

3 medium carrots;
1 large beet;
70 g raisins;
½ teaspoon paprika;
¼ teaspoon ground cumin;
¼ teaspoon cinnamon;
salt - to taste;
a pinch of ground cayenne pepper;
2 tablespoons lemon juice;
2 teaspoons honey;
a few sprigs of mint.

Manufacturing

Grate the carrots and beets on a large grater. Add raisins to them. Mix paprika, cumin, cinnamon, salt and pepper separately. Add lemon juice and honey and stir until smooth.

Pour the resulting dressing over the salad and stir. Leave it to steep for an hour in the refrigerator or at room temperature. Then add chopped mint and stir again.

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8. Boiled beet salad with orange, nuts, feta and citrus-honey dressing

Ingredients

1 orange;
½ reddish onion;
1 large boiled beet;
50 g feta;
a handful of walnuts;
several sprigs of parsley;
30 ml freshly squeezed orange juice;
½ teaspoon grated orange zest;
2 tablespoons rice or apple vinegar;
1 tablespoon honey;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Peel the orange and remove any white veins. Cut the pulp into slices. Cut the onion into small strips, and the beets and feta into cubes. Chop the nuts and chop the parsley.

Mix orange juice, zest, vinegar, honey, oil, salt and pepper. Place beets on a plate and top with orange, feta and onion. Sprinkle the salad with nuts and parsley and pour over the prepared dressing.

Prepare 🥗

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9. Salad with fresh beetroot, pear and feta from Jamie Oliver

Ingredients

3 ripe pears;
4 large beets;
½ lemon;
4–5 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
several sprigs of mint;
200 g feta;
a handful of sunflower seeds - optional.

Manufacturing

Cut or grate peeled pears and beets into long strips. Mix lemon juice, oil, salt and pepper. Season the salad with the resulting consistency.

Sprinkle it with chopped mint leaves, crumbled feta and, if desired, seeds.

Use the chef's recipes 🎃

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10. Fresh beet salad with cucumbers, carrots, pomegranate and mango

Ingredients

1 ripe mango;
several sprigs of cilantro;
paprika - to taste;
salt - to taste;
ground black pepper - to taste;
1 tablespoon coffee sugar;
2 lemons;
1 tablespoon olive oil;
1 medium cucumber;
1 medium carrot;
1 medium beet;
1 pomegranate.

Manufacturing

Cut the mango into cubes. Add chopped cilantro, paprika, salt, pepper, sugar, juice of 2 lemons, oil and stir well.

Cut the cucumber into large pieces. Chop the carrots and beets into strips. Add lemon and mango seeds to these ingredients along with the dressing. Thoroughly stir the salad.

Raw beet salad: 3 super necessary recipes

The islands of the Mediterranean Sea are considered the birthplace of beets. It is clear 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 (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups B, PP, C, P and a lot of folic acid and betaine.

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

What is the best way to cook beets while preserving their valuable properties?

Heat treatment destroys almost all valuable substances, because they run into the broth, which means it is better to consume this vegetable in its freshest form. 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 colorful 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 not 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 have an excellent shelf life.

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

Carrots are a favorite for vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A - help in the growth and improvement of immunity, rejuvenation of the body and correction of vision. Apples are a favorite for vitamin C and iron, and their coarse fiber content helps with digestion.

Recipe for the freshest vitamin salad from beets, carrots and apples

Ingredients:

raw small beets

raw small carrots

lemon juice - teaspoon

2 tablespoons vegetable oil

How to cook:

1. Wash all vegetables, peel and grate coarsely. It is recommended to cook the apple last in the salad - it may darken from oxidation.

2. Collect all ingredients in containers and add a few lemon crystals, mix, add oil.

3. When placing the salad on the table, if desired, sprinkle with the freshest green onions and your family’s favorite herbs.

Raw beet salad with vegetables and apple

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

Ingredients:

white cabbage – 200g

kohlrabi is not big

small fresh beets

fresh large carrots

medium greenish apple

3 tbsp. spoons of oil to grow, any kind

lemon juice – 1 tsp.

various greens - to taste

How to cook:

1. Finely chop the cabbage.

2. Grate the beets, carrots, apples, and kohlrabi on a large grater and sprinkle with the juice of 1/2 lemon.

3. After adding a little salt, season the vegetables with oil.

4. The salad is served on the table sprinkled with your favorite herbs.

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

Cucumber, raw beet and carrot salad

Ingredients:

cucumber is not big

beets are not big

sweet onion is not large

For refueling:

French mustard beans - one tbsp.

wine vinegar – 3-4 drops

ground pepper – 2g

Making the dressing: Combine all ingredients and mix well. Slightly spicy, it balances the slightly sweet taste of the new vegetables.

How to cook:

1. Cut ½ onion into thin half rings.

2. Wash carrots, beets, cucumbers, coarsely grate them using a grater or a tool for Korean carrots (the salad looks very beautiful when done this way).

3. Throw the prepared vegetables into a colander and allow the excess juice to drain - this is absolutely necessary so that the salad does not become liquid.

4. Combine everything in a deep bowl, pour over the dressing and mix well.

Cooking with love!

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