Grated carrot and beetroot salad
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Grated carrot and beetroot salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pickled beets, cut into strips
- 4 large carrots
- 2 apples, peeled and cored
- Juice of 1 lemon
- Juice of 1 orange
- 3 tbsp. l. olive oil
We recommend
Cooking the dish according to the recipe:
- In a large bowl, combine lemon juice, orange juice, olive oil and some salt and pepper.
- Grate the carrots on a coarse grater, then the apples. Combine the grated carrots, apple, and pickled beets with the citrus dressing and serve the salad.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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