This Beetroot and Carrot Salad with Walnuts and Cheese is a vibrant, fresh, and flavorful dish that combines the earthiness of beets, the sweetness of carrots, and the richness of cheese and walnuts. Tossed together with a creamy, tangy dressing, this salad is a perfect side dish for any meal or a light, nutritious lunch. It’s quick to prepare, requires only a few ingredients, and provides a beautiful pop of color to your table. The combination of beets, carrots, and walnuts offers a satisfying crunch, while the dressing adds just the right amount of richness and zest.

Preparation Time:

• • Prep Time: 15 minutes

• • Cook Time: 20 minutes (for boiling beets and carrots)
  • Total Time: 35 minutes
  • Servings: 4

Ingredients:

For the Salad:

• • 1 beetroot, cooked

• • 2 carrots, cooked
  • 100g cheese (grated, choose your favorite type such as cheddar, feta, or mozzarella)
  • 1/2 cup fresh parsley, chopped

• 70g walnuts, ground
• 1 clove of garlic, minced

For the Dressing:

• • 200 ml oil (olive or vegetable oil)
  • 100 ml milk
  • 30 ml lemon juice

• • 1 tablespoon mustard (Dijon or yellow mustard)
  • Salt and pepper, to taste
  • 1 tablespoon sugar

Instructions:

1. 1. Cook the Vegetables:

      

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      • • Boil the beetroot and carrots until soft. This should take about 20 minutes. After they’re cooked, allow them to cool.
      • Once cool, grate the beetroot and carrots into strips using a box grater or food processor.

   2. Prepare the Salad Ingredients:

      • • Grate the cheese and chop the parsley finely.
        • Grind the walnuts into small pieces using a food processor or nut grinder.
        • Mince the garlic finely.

   3. Make the Dressing:

      • • In a bowl, combine the oil, milk, lemon juice, mustard, salt, pepper, and sugar.
      • Use a mixer or whisk to blend the ingredients together until smooth and creamy.

   4. Assemble the Salad:

      • In a large bowl, combine the grated beets and carrots with the cheese, walnuts, parsley, and minced garlic.
      • Pour the prepared dressing over the salad and toss gently to combine everything evenly.

1. 1. Serve:

      • Serve the salad immediately, or refrigerate for 15-20 minutes to chill before serving. This salad can also be stored in the refrigerator for up to 1 day.

Serving Suggestions:

• • Serve as a side dish to complement grilled meats, sandwiches, or as a light meal on its own.
  • Enjoy with some crusty bread or over a bed of leafy greens for extra nutrition.

Cooking Tips:

• • For added flavor, try toasting the walnuts in a dry pan for a few minutes before adding them to the salad.
  • If you want a more creamy dressing, you can substitute the milk with yogurt or sour cream.

• Feel free to add extra veggies like cucumber or sweetcorn for additional texture and flavor.

Nutritional Benefits:

• • Beetroot is rich in fiber, vitamins, and antioxidants, which support digestion and heart health.

• • Carrots provide beta-carotene, essential for eye health and immune function.
  • Walnuts are packed with healthy fats, protein, and omega-3 fatty acids, promoting brain health and reducing inflammation.
  • Cheese adds calcium, which is vital for bone health.

Dietary Information:

• • Vegetarian: This salad is completely vegetarian and makes for a healthy, filling meal.
  • Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

• Dairy-Free Version: Substitute cheese with vegan cheese or nut-based cheese for a dairy-free option.

Conclusion:

This Beetroot and Carrot Salad with Walnuts and Cheese is a refreshing and healthy dish that offers a delightful mix of flavors and textures. It’s easy to prepare, packed with nutrients, and can be enjoyed as a light lunch or a vibrant side dish. The tangy dressing ties everything together, and the combination of beets, carrots, cheese, and walnuts will surely become a family favorite.