Kitchen appliances and utensils:
- cutting board;
- peeler;
- teaspoon and tablespoon;
- kitchen knife;
- deep bowl;
- shredder;
- hob:
- pan;
- scapula;
- garlic press;
- deep serving plate.
Ingredients
| Beet | 500 g |
| Carrot | 500 g |
| Onion | 1 PC. |
| Vegetable oil | 6-7 Art. l |
| Garlic | 2-3 cloves |
| Soy sauce | 1-2 tbsp. l |
| Vinegar | 2 tsp |
| Ground coriander | 2 tsp |
| Ground black pepper | Taste |
| Salt | Taste |
| Red pepper | Taste |
Step by step cooking
- To prepare the salad, you will need to take 500 g of carrots and beets in raw form. We peel the vegetables from the peel using a peeler and rub on a special shredder. If you did not find such a grater in the house, then the vegetables can be cut into long and very thin strips. It is important that the vegetables are fresh and juicy, then the salad will be tasty and rich. We shift the chopped beets and carrots into a deep bowl. Salt to taste and mix well. Leave the vegetables to stand for about a quarter of an hour at room temperature.
- After 10-15 minutes, chopped vegetables must be thoroughly crushed with a hand so that they become juicier. If a lot of juice is allocated from beets with carrots, then it is not necessary to drain it. Thus, the salad will be more saturated and not dry.
- Pour 6-7 tbsp into the pan. l odorless vegetable oil and set on the stove to warm up. At this time, we cut one large onion into large pieces.
- After the pan with oil warms up well, put the chopped pieces of onion and fry it, stirring it regularly with a spatula. We remove the fried onions from the pan, we will no longer need onions.
- In a bowl with beets and carrots pour 1-2 tbsp. l soy sauce.
- Season vegetables to taste with black and red ground pepper. We pour also to all ingredients 2 tsp. vinegar and sprinkle all 2 tsp. ground coriander. Through a press we pass 2-3 cloves of garlic and add them to a deep bowl with the rest of the salad ingredients.
- Water the salad with the vegetable oil remaining in the pan, on which the onions were fried. It is necessary to water the salad with hot oil and, if necessary, add a little more salt. Mix well with a tablespoon. We remove the salad in the refrigerator until it cools completely.
- Beetroot and carrot salad is ready. It is recommended to serve it cold with any side dish to your taste. The salad is juicy and tasty, but very healthy. You can experiment with the taste of the salad by adding some chopped walnuts to it.
Video recipe
In the video, a simple recipe is presented to your attention, guided by which, you can make a vitamin salad of fresh beets and carrots. For the dish you will need some other ingredients that are indicated at the beginning of the video in the right amount. Such a salad is prepared as simple as possible, while at each stage recommendations are made, thanks to which the salad turns out to be juicy and tasty.
Do you like fresh vegetable salads and have you tried cooking the dish described in the recipe above? Do you add any additional ingredients and in what quantity? Share in the comments with what you usually serve a salad of fresh beets and carrots and according to what recipe you cook it.
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