Health salad with beets and carrots recipe. Healthy salad made from raw beets and carrots. Beet and carrot salads

Calories: Not specified
Cooking time: Not specified

If you are on a diet or following a healthy diet, prepare a healthy salad from raw beets and carrots. The recipe is very tasty and at the same time quite simple. It doesn't require expensive ingredients or a lot of time. Literally, in 15-20 minutes you can prepare a fresh salad with a lot of vitamins. It can be served for breakfast, lunch and dinner and it will not harm your figure in any way. Also view others.

Required ingredients:

- beets 1 pc.,
- 1 carrot,
- apple 1 pc.,
- peeled sunflower seeds 50 gr.,
- balsamic vinegar 1 tbsp.,
- vegetable oil 2-3 tbsp.,
- salt,
- ground black pepper.

Step-by-step recipe with photos:

First, prepare your sunflower seeds. Buy good quality peeled beans. Place a dry frying pan without oil on the fire. Reheat well. Pour in the seeds. Stirring, fry until lightly browned. Be careful not to burn the seeds, as they will taste bitter. Immediately pour the roasted seeds into another plate.
Cool to room temperature.

Now let's do the vegetables. Let's start with carrots. It is highly desirable that the root vegetable be tasty, sweet and crunchy. If the vegetable is heavily soiled, rinse it before peeling. Dry with a paper towel and remove the skin. Use a Korean grater to chop, then the salad will turn out more beautiful. Although you can take a simple large grater. Grate the carrots and place them in a deep salad bowl.

Also rinse and dry the delicious beets. Remove the peel. Grind on the same grater. Add beetroot straws to carrots.

It's better to take a large sweet and sour apple. It should be dense so that the fruit does not spread during chopping. Wash and remove the skin. Cut in half, cut out the core. Grate on a coarse grater. Add to salad bowl with all ingredients.

All main ingredients are prepared. Now is the time to dress the salad to your taste. Add salt and pepper to your liking. Add balsamic vinegar and vegetable oil. If possible, use olive oil. Stir and taste. Instead of vinegar, you can use lemon juice. The salad is best served immediately after preparation.

Raw beet and carrot salad is ready. Place in a nice salad and sprinkle with roasted seeds before serving. You shouldn’t sprinkle seeds if you won’t eat the salad right away, as they will become damp and won’t be crunchy. I would like to draw your attention to

Regular consumption of vegetables and fruits ensures beautiful hair, skin and nails, excellent mood and, most importantly, good health. Pay attention to 2 healthy root vegetables: carrots and beets. Prepare delicious salads from these vegetables.

The low calorie content of carrots, which is only 35 calories per 100 grams of product, allows you to consume it with any diet, even the most strict. The perfect combination of beets and carrots with olive oil is the basis of a salad that is rich in vitamins and easily digestible. Vegetable oil improves the absorption of carrots, creating a fatty environment, while it does not harm the figure, since these are polyunsaturated fats necessary for the body.

When buying carrots, the first thing you pay attention to is the density of the root crop. It should be hard, clean, without signs of rot. Store the vegetable in the refrigerator in a plastic bag, after cleaning it from dirt and drying it, this way it will retain its freshness and, most importantly, its benefits. Apples are bad neighbors for carrots during storage; they can give them a bitter taste.

Beets, like carrots, are rich in microelements and vitamins. It is an active assistant in the fight against excess weight; it contains betaines - biologically active substances that prevent obesity, thanks to the ability to control and regulate fat metabolism. Beets cleanse the liver and kidneys and reduce acidity in the body.

This vegetable is low in calories - only 40 calories.

The basic ingredients of a vegetable salad are beets, carrots or cabbage.

Compound:

Large beets - 1 pc.
Carrots - 1 pc.
Cabbage - 150 gr.
Half a lemon
Sea salt
Olive oil - 1 tbsp. l.

Preparation:

It is necessary to grate all raw vegetables on a coarse grater, then mash with your hands to release a sufficient amount of juice.
Add the juice of half a lemon to the salad, salt to taste and mix thoroughly. Drizzle with olive oil.

Compound:

Large beets - 1 pc.
Large carrots - 1 pc.
Large green apple - 1 pc.
Granulated sugar - 1 tsp.
Half a lemon

Preparation:

Grate all the vegetables for the salad on a coarse grater and mash with your hands to release the juice. Sprinkle with lemon juice and serve.
You don’t need to add salt to the salad; it’s better to add 1 tsp. sugar to give the dish a piquant taste.

Compound:

Boiled beets - 1 pc.
Boiled carrots - 1 pc.
Prunes - 100 gr.
Half a lemon
Vegetable oil - 1 tbsp. l.

Preparation:

Pre-soak the prunes for half an hour in a small amount of warm water with lemon juice. Boil the vegetables in salted water until tender, cool, cut the beets and carrots into cubes.
Remove the prunes from the water, also cut into cubes and add to the salad, season with lemon juice and oil, and stir.

Compound:

Large beets - 1 pc.
Carrots - 1 pc.
Sea salt
Olive oil - 1 tbsp. l.
Flaxseed oil - 1 tbsp. l.
Greens - 1 bunch

Preparation:

Grate raw carrots and beets in equal proportions, add finely chopped herbs, salt to taste, stir, season with a mixture of olive and flaxseed oil.

Compound:

Fresh large beets - 1 pc.
Large fresh carrots - 1 pc.
Hard aromatic cheese - 200 gr.
Seedless raisins - 1 handful
Chopped walnuts - 0.5 tbsp.
Garlic - 3 cloves
Mayonnaise - 1 pack

Preparation:

Wash and peel the root vegetables thoroughly, chop on a coarse grater, first the carrots, then the beets. It is necessary to drain excess juice from vegetables so that the salad does not drip and keeps its shape. Grate the cheese on a fine grater, chop the garlic with a knife.
Add walnuts to the beets, raisins to the carrots, mix cheese with garlic. Then start forming the salad, take a deep salad bowl and cling film. Lightly moisten the salad bowl with water and cover from bottom to edge with film. Start laying layers of salad in the following order: 1st layer - beets with nuts, 2nd layer - carrots with raisins, 3rd layer - cheese with garlic. Thoroughly compact each layer (2-3 cm thick) and lightly coat with mayonnaise. Lay out the layers in the given sequence until you run out of ingredients or until the salad bowl is full. Level the last layer with a knife. Cover the salad bowl with a flat plate, and carefully, holding it with your hands, quickly turn it over. Carefully lift the salad bowl and remove the cling film. The salad is ready, you can decorate it with herbs or lightly sprinkle cheese on top.

Compound:

Beetroot - 4 pcs.
Carrots - 2 pcs.
Prunes - 100 gr.
Hard cheese - 150 gr.
Chicken meat - 400 gr.
Garlic - 3 cloves
Walnuts - 1 tbsp.
Dill greens - one bunch
Mayonnaise

Preparation:

Boil the vegetables in lightly salted water, finely chop the walnuts and garlic. Soak the prunes in warm water for 40 minutes, then cut into small pieces. Grate the cheese on a fine grater, and the cooked vegetables on a coarse grater separately. Cut the chicken fillet into small cubes and fry in vegetable oil, cool on a napkin or paper towel to drain off unnecessary fat. Add walnuts to the chicken fillet, combine carrots with cheese, mix beets with garlic and mayonnaise. Layer the salad:
- 1 layer - half a serving of beets;
- 2nd layer - chicken meat;
- 3rd layer - mayonnaise;
- 4th layer - “cheese carrots”;
- 5 layer - mayonnaise;
- 6th layer - prunes;
- 7th layer - “garlic beets”;
Then put the salad in the refrigerator for half an hour and sprinkle with herbs before serving.

Compound:

Beetroot - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Egg - 2 pcs.
Onion - 1 small head
Garlic - 3 cloves
Salt and pepper
Mayonnaise

Preparation:

Wash the vegetables and set to cook. It is worth noting that beets take longer to cook than other root vegetables, so they need separate dishes. Hard-boil the eggs and peel them.
Cool the vegetables and grate them on a coarse grater. If necessary, drain the juice from the beets. Finely chop the onion.
Mix mayonnaise with finely chopped garlic, salt and pepper. Lay out the salad in layers, thoroughly coating with the mayonnaise mixture: potatoes, onions, carrots, beets and eggs.
Hide the dish in the refrigerator so that the layers are thoroughly soaked.

A promising salad with simple and affordable ingredients, but a complex dressing will become your favorite dish.

Compound:

Beetroot - 1 pc.
Carrots - 1 pc.
Green apple - 1 pc.
Sour cream - 3 tbsp. l.
Mustard - 1 tbsp. l.
Salt and black pepper

Preparation:

Boil the beets in salted water, cool and peel. Wash the carrots thoroughly and peel the skin. Also rinse the apple under water, remove the peel, clean out the seeds and hard core. Grate all ingredients on a medium grater and mix.
To dress the salad, mix sour cream with mustard in a ratio of 3 to 1, salt and pepper to taste.

Enjoy the variety of beetroot and carrot salads and remember the main secret of any real housewife. Every tasty and healthy dish you prepare will become even better if you cook it with soul and love! A piece of your warmth will become a unique, invisible ingredient in any dish, which will make the dish a real masterpiece of culinary art.

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.

5. Salt and pepper the salad after mixing. What else can be added to such a salad and what would be appropriate? Of course walnuts! They need to be dried in a frying pan or in the oven, peeled off the film and chopped not very finely. Raisins will also go well with beets and carrots. It must first be soaked in boiling water for 20 minutes, then added to the salad.

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

“In both salad and borscht, there is no better beetroot at all”

Raw beet salad is a storehouse of vitamins and nutrients combined with great taste, if you know how to prepare it correctly. It is perfect for those who want to lose weight and fill the body with strength and energy. It is also good for fasting days.

Only the simplest and freshest vegetables straight from the garden.

Raw beet salad and carrots are a storehouse of vitamins!

You will need:

fresh beets – 1 pc.;
citric acid – 2 g;
medium apple – 1 pc.;
vegetable oil – 35 ml;
carrots – 1 pc.

Cooking step by step:

We wash the vegetables from dirt under the tap and cut off the skin from them. The apple is processed last, as its flesh begins to darken after a couple of minutes.
Grind carrots, beets and apples.
Combine a lot of vegetables in a deep salad bowl.
Pour in a little citric acid, pour in any kind of vegetable oil.
Additionally, you can chop green onions. The salad can be served.

Cooking with garlic

For lovers of a spicy, tart taste, garlic is added to the vitamin salad.

Recipe Ingredients:

salt to taste;
one beet;
mayonnaise – 40 g;
black pepper to taste;
two cloves of garlic.

How to make beet salad with garlic:

Peel the washed beets. We pass it through a grater.
Using a knife, finely chop the peeled garlic cloves.
We put the processed products in a beautiful salad bowl and season with mayonnaise.
All that remains is to add salt and pepper to taste and mix. A tasty, healthy and light salad is ready.

French salad – with beets and potatoes

More nutritious, but no less healthy and tasty salad. Be sure to try it.

French salad is a simple, light and quick dish that is suitable for both weekday dinners and holiday feasts.

Grocery list:

five walnuts;
one fresh beet;
one potato tuber;
mayonnaise – 40 g;
one carrot;
sunflower oil – 40 ml;
two fresh cucumbers;
white cabbage – 0.2 kg.

Step-by-step instruction:

Remove the peel from potato tubers, carrots and beets.
We wash white cabbage and green cucumbers under the tap.
We chop the nuts and finely chop their kernels with a knife.
Shred the potatoes into thin strips.
Fill the potato pieces with water and leave for 20 minutes. After this, drain the water. This will remove the starch that we don't need.
Sauté it in sunflower oil until golden.
We transfer the finished potatoes to paper napkins - the oil will leave them.
We chop the cabbage leaves thinly and lightly mash them with our hands.
Place the processed ingredients in neat handfuls along the edges of a flat dish. Place mayonnaise in the middle and sprinkle with nuts.

With apples

Recipe Ingredients:

olive oil to taste;
white cabbage – 100 g;
one carrot;
salt to taste;
two garlic cloves;
one apple;
one beet.

Step-by-step preparation:

Wash and peel the vegetables.
Remove the core, seeds and thin skin from the apple. We process the pulp on a grater.
Shred the cabbage thinly with a knife.
Press the garlic cloves under pressure.
Cut the beets and carrots into small pieces.
Throw the chopped vegetables into a deep bowl, pour in the required amount of salt.
Season the resulting salad with olive oil and mix the ingredients.

Cabbage and raw beet salad

There is no simpler salad than cabbage and raw beet salad.

Recipe Ingredients:

garlic – 2 cloves;
fresh cabbage – 0.2 kg;
salt – 6 g;
half a large apple;
fresh parsley – 30 g;
beets – 1 pc.;
granulated sugar – 5 g;
lemon juice.

Step-by-step instruction:

We remove unnecessary leaves and stalks from the cabbage fork. Shred into thin strips.
Pour salt and rub it with your hands.
We pass the peeled beets through the large links of a grater.
Chop the garlic into small pieces with a knife.
Grate the peeled half of the apple.
Combine vegetables and apple in a bowl.
Squeeze the juice from half a lemon and add it to the salad.
Add salt and sugar and mix.
Leave the dish aside for 15 minutes.
Finely chop the washed parsley and pour it into the salad.

Raw beets in Korean - step by step

What to take:

vinegar – 30 g;
paprika – 9 g;
beets – 1 kg;
black pepper – 10 g;
sugar – 25 g;
one head of garlic;
ground coriander – 20 g;
red pepper – 5 g;
sunflower oil – 100 ml;
salt – 10 gr.

Step-by-step preparation:

We remove the skins from the washed beets.
Rub on a grater.
We divide the head of garlic into cloves, peel each of them and press them in a press.
Heat the sunflower oil in a frying pan.
Place garlic in it, add coriander, both types of pepper, salt, paprika, sauté for one minute, constantly stirring the mass.
Transfer the grated beets into a jar, add the contents of the frying pan, vinegar and sugar.
Close the lid, shake the jar and seal in the refrigerator for 20 hours.
During this time, the salad will be saturated with its own juice, and its taste will become rich and spicy.
Remove the appetizer from the refrigerator and serve.

Brush - for weight loss

This salad was invented specifically for dietary nutrition. It helps to significantly reduce excess weight and fill the body with vitamins necessary for normal functioning and good mood.

List of ingredients:

cabbage - half a head of cabbage;
lemon juice - to taste;
two red beets;
salt and ground pepper to taste;
three carrots;
olive oil – 30 ml.

How to make a super diet salad:

Divide the cabbage fork in half and remove unnecessary leaves. We chop everything else finely.
Rub with your hands until a little juice appears.
Remove the skins from the remaining vegetables and rinse.
We process carrots and beets on a grater. Mix them with cabbage.
Pour in olive oil and lemon juice. You can sprinkle a little ground black pepper and salt and chop fresh herbs.

Vitamin salad

Vitamin salad is an affordable, simple, and most importantly, very healthy and tasty dish.

Recipe Ingredients:

one pickled onion;
sunflower oil – 18 ml;
one beet;
a handful of chopped greens;
fresh cabbage – 100 g;
one carrot;
salt to taste.

Step-by-step preparation:

Peel all vegetables, remove unnecessary leaves and rinse under the tap.
Finely chop the cabbage with a knife and crush it with your hands in a bowl.
If you don't have ready-made pickled onions, prepare a brine for them.
To do this, pour 40 ml of hot water, 5 ml of vinegar and 8 grams of sugar into a separate cup, stir.
Pour the resulting brine over the peeled onion and wait 5 minutes.
Chop fresh herbs. It could be parsley, celery or dill.
Combine all the products in a salad bowl, add sugar, sunflower oil, salt and black pepper.
Mix the salad and serve.

The benefits of raw beet salad for the gastrointestinal tract

The benefits of salad for the gastrointestinal tract are undeniable. Dishes made from raw beets are suitable not only for those who are on a diet. Such a dish will be useful to all people. Beets contain iodine, potassium, zinc, magnesium, iron, vitamins B, PP, P, E. Red beets must be included in the diet in winter and early spring, when we most need vitamins and minerals.

The vegetable is useful for people suffering from stomach ulcers. It has anti-inflammatory, therapeutic and dietary properties, removes harmful substances, toxins and waste, improves digestion and the general condition of the body. Beets have a positive effect on the process of hematopoiesis and metabolism.

Regular consumption of vegetables and fruits ensures beautiful hair, skin and nails, excellent mood and, most importantly, good health. Pay attention to 2 healthy root vegetables: carrots and beets. Prepare delicious salads from these vegetables.

This vegetable is low in calories - only 40 calories.

The basic ingredients of a vegetable salad are beets, carrots or cabbage.

Read also: What to cook from beets?

Fresh beet salad “Vitamin”

Compound:

Large beets - 1 pc.
Carrots - 1 pc.
Cabbage - 150 gr.
Half a lemon
Sea salt
Olive oil - 1 tbsp. l.

Preparation:

It is necessary to grate all raw vegetables on a coarse grater, then mash with your hands to release a sufficient amount of juice.
Add the juice of half a lemon to the salad, salt to taste and mix thoroughly. Drizzle with olive oil.

How to make beetroot and apple salad?

Compound:

Large beets - 1 pc.
Large carrots - 1 pc.
Large green apple - 1 pc.
Granulated sugar - 1 tsp.
Half a lemon

Preparation:

Grate all the vegetables for the salad on a coarse grater and mash with your hands to release the juice. Sprinkle with lemon juice and serve.
You don’t need to add salt to the salad; it’s better to add 1 tsp. sugar to give the dish a piquant taste.

Spicy salad of boiled carrots with prunes

Compound:

Boiled beets - 1 pc.
Boiled carrots - 1 pc.
Prunes - 100 gr.
Half a lemon
Vegetable oil - 1 tbsp. l.

Preparation:

Pre-soak the prunes for half an hour in a small amount of warm water with lemon juice. Boil the vegetables in salted water until tender, cool, cut the beets and carrots into cubes.
Remove the prunes from the water, also cut into cubes and add to the salad, season with lemon juice and oil, and stir.

Fresh carrot salad: recipe

Compound:

Large beets - 1 pc.
Carrots - 1 pc.
Sea salt
Olive oil - 1 tbsp. l.
Flaxseed oil - 1 tbsp. l.
Greens - 1 bunch

Preparation:

Grate raw carrots and beets in equal proportions, add finely chopped herbs, salt to taste, stir, season with a mixture of olive and flaxseed oil.

Layered salad "Triumph"

Compound:

Fresh large beets - 1 pc.
Large fresh carrots - 1 pc.
Hard aromatic cheese - 200 gr.
Seedless raisins - 1 handful
Chopped walnuts - 0.5 tbsp.
Garlic - 3 cloves
Mayonnaise - 1 pack

Preparation:

Wash and peel the root vegetables thoroughly, chop on a coarse grater, first the carrots, then the beets. It is necessary to drain excess juice from vegetables so that the salad does not drip and keeps its shape. Grate the cheese on a fine grater, chop the garlic with a knife.
Add walnuts to the beets, raisins to the carrots, mix cheese with garlic. Then start forming the salad, take a deep salad bowl and cling film. Lightly moisten the salad bowl with water and cover from bottom to edge with film. Start laying layers of salad in the following order: 1st layer - beets with nuts, 2nd layer - carrots with raisins, 3rd layer - cheese with garlic. Thoroughly compact each layer (2-3 cm thick) and lightly coat with mayonnaise. Lay out the layers in the given sequence until you run out of ingredients or until the salad bowl is full. Level the last layer with a knife. Cover the salad bowl with a flat plate, and carefully, holding it with your hands, quickly turn it over. Carefully lift the salad bowl and remove the cling film. The salad is ready, you can decorate it with herbs or lightly sprinkle cheese on top.

Salad "Genghis Khan"

Compound:

Beetroot - 4 pcs.
Carrots - 2 pcs.
Prunes - 100 gr.
Hard cheese - 150 gr.
Chicken meat - 400 gr.
Garlic - 3 cloves
Walnuts - 1 tbsp.
Dill greens - one bunch
Mayonnaise

Preparation:

Boil the vegetables in lightly salted water, finely chop the walnuts and garlic. Soak the prunes in warm water for 40 minutes, then cut into small pieces. Grate the cheese on a fine grater, and the cooked vegetables on a coarse grater separately. Cut the chicken fillet into small cubes and fry in vegetable oil, cool on a napkin or paper towel to drain off unnecessary fat. Add walnuts to the chicken fillet, combine carrots with cheese, mix beets with garlic and mayonnaise. Layer the salad:
- 1 layer - half a serving of beets;
- 2nd layer - chicken meat;
- 3rd layer - mayonnaise;
- 4th layer - “cheese carrots”;
- 5 layer - mayonnaise;
- 6th layer - prunes;
- 7th layer - “garlic beets”;
Then put the salad in the refrigerator for half an hour and sprinkle with herbs before serving.

Salad "Kremlin"

Compound:

Beetroot - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Egg - 2 pcs.
Onion - 1 small head
Garlic - 3 cloves
Salt and pepper
Mayonnaise

Preparation:

Wash the vegetables and set to cook. It is worth noting that beets take longer to cook than other root vegetables, so they need separate dishes. Hard-boil the eggs and peel them.
Cool the vegetables and grate them on a coarse grater. If necessary, drain the juice from the beets. Finely chop the onion.
Mix mayonnaise with finely chopped garlic, salt and pepper. Lay out the salad in layers, thoroughly coating with the mayonnaise mixture: potatoes, onions, carrots, beets and eggs.
Hide the dish in the refrigerator so that the layers are thoroughly soaked.

Ministerial salad

A promising salad with simple and affordable ingredients, but a complex dressing will become your favorite dish.

Compound:

Beetroot - 1 pc.
Carrots - 1 pc.
Green apple - 1 pc.
Sour cream - 3 tbsp. l.
Mustard - 1 tbsp. l.
Salt and black pepper

Preparation:

Boil the beets in salted water, cool and peel. Wash the carrots thoroughly and peel the skin. Also rinse the apple under water, remove the peel, clean out the seeds and hard core. Grate all ingredients on a medium grater and mix.
To dress the salad, mix sour cream with mustard in a ratio of 3 to 1, salt and pepper to taste.