The Favorite Salad is a real vitamin boom.

Country kitchen

This vibrant, mouth-watering "Favorite" salad, with its rich, piquant flavor, is perfect for a holiday menu, a romantic dinner, or a family meal. It's both spicy and sweet, with creamy cheese and crisp carrots, buttery walnuts, tender beets and tangy garlic.

Despite the abundance of ingredients, the salad has a harmonious taste, memorable for its variety.

Dress the salad with mayonnaise, preferably freshly made homemade. If mayonnaise is not part of your diet, you can substitute it with sour cream or thick plain yogurt.

For this step-by-step recipe with photos, we recommend baking the beets in foil or steaming them. After chopping, squeeze out the juice from the beets and then mix them with a small amount of mayonnaise. Since the beetroot will be on the bottom, it shouldn't be too watery, otherwise the salad will become runny.

Ingredients:

small beets – 2 pcs;
walnuts – 5-6 pcs;
mild hard cheese – 100 g;
large carrots – 1 pc;
dark raisins – 2 tbsp;
mayonnaise – to taste;
garlic – 2-3 cloves;
any greenery - for decoration.

How to make the Favorite salad

Grate the carrots. Use a fine or coarse grater—it's up to you. Coarsely grated carrots will be crispy, while finely grated carrots will be more tender and soft. Add the raisins soaked in boiling water and mayonnaise to the carrots and mix well. One layer of the salad is ready.

Grate a piece of cheese, adjusting the fineness to your liking. Add grated garlic and mayonnaise to the shredded cheese. Mix. Set the cheese mixture aside.

Remove the walnut kernels and place them in a hot, dry frying pan or oven to dry. Once cooled, chop finely, reserving a few for garnishing the salad before serving.

Boil the beets in advance until soft. Let them cool, then peel them. Grate them coarsely, squeezing out any excess juice.

Mix the cooked beets with chopped nuts. If the beets are not sweet, add a pinch of sugar for a richer flavor.

Add mayonnaise to the beetroot mixture. Just a little, one or two spoons will be enough.

Place the beetroot layer on a plate or in a deep transparent bowl, trim the edges, and shape it neatly. Alternatively, use a culinary ring.

The next layer is made from grated carrots mixed with raisins and mayonnaise.

Place a layer of shredded cheese on top. Garnish with walnut halves and herbs, and serve immediately. This salad is very juicy and doesn't need to marinate. Enjoy!