Published: December 22, 2017
Posted by: Natasha.Isa.
Calories: Not specified
Cooking time: Not specified
If you think that you can’t surprise anyone with a beet and carrot salad, then you’re wrong. Once you add cheese, raisins, nuts and raisins to the salad with beets and carrots, the dish turns into a luxurious appetizer. There are many, but I have never tried salad in today’s combination before. A month ago, I accidentally ended up in the store where my classmate works. She invited me to visit her, remember her school days and sit and chat. The meeting took place, a classmate set the table and treated me to various dishes. Among them was a salad of beets, carrots, raisins and walnuts. The salad turned out to be so tasty that I sat and tried to understand what it was made from, that everything seemed simple, but I couldn’t tear myself away, all the ingredients fit together so well that I remembered the taste of the salad for a long time. Now I cook it myself and all my family eat it with great pleasure. This salad can be safely served on the table on any day, on any holiday and for any occasion. It will be delicious, unusual and new. You can’t just put ordinary beets on the table, but in the form of a tasty and beautiful salad, that’s a different matter. 
Required Products:
- 1 beet,
- 1 carrot,
- 70 grams of walnuts,
- 50 grams of raisins,
- 1-2 cloves of garlic,
- 70 grams of hard cheese,
- 130 grams of mayonnaise.
Step-by-step recipe with photos:
I immediately grate the hard cheese on a fine grater, then rub the peeled cloves of hot garlic on the same grater. 
I pour mayonnaise over the cheese mixture and stir. This way I get a cheese layer for the salad. I put it aside. 
I grate the cooked and cooled carrots onto a larger grater, add washed raisins to it and pour mayonnaise on it again. I mix and get a carrot layer for the salad. 
I rub the cooked beets on a coarse grater and add chopped walnuts to it. I add them to make a beetroot layer for the salad.
I lay out the salad in layers: a carrot layer, a cheese layer and a beet layer.
I let the salad cool for 15-20 minutes, and then serve. I hope that my recipe is useful to you. Bon Appetite!
Carrot salad with raisins is a long-known and familiar recipe. Probably many remember it from childhood: grated carrots with raisins and honey (and many of us did not like this taste), sometimes with apple, walnuts, prunes and other options. But it’s unlikely that many of you have tried the spicy version of carrot salad?
Carrot and raisin salad
Spicy vegetable salads are a classic of Moroccan cuisine. Several dozen varieties of carrot salad alone are popular in Morroco! Imagine how diverse this cuisine is!
In addition to carrots and raisins, the salad will contain aromatic green cilantro, spicy spices and a dressing of orange juice and butter. Try not to replace orange juice with lemon juice, since it is the combination of carrots and sweet citrus that gives a unique aroma and fresh taste.
But the classic one - with carrots! A more satisfying and familiar version of a vegetable dish.
Ingredients
We will need:
- 1 tbsp. grated carrots on a coarse grater or on a Korean carrot grater
- 1/4 cup raisins
- 3-4 sprigs fresh cilantro
- 1/4 tsp. ground cumin
- 1/2 red pepper, finely chopped or to taste
- pinch of cinnamon
- a pinch of ground paprika
- salt pepper
For refueling:
- orange or lemon juice to taste
- olive or coconut oil
Fresh carrot salad with raisins and hot spices
- Wash the carrots and remove the skin. Grate Korean carrots or chop using a food processor.
- Finely chop the cilantro.
- If the raisins are dry, pour drinking water over them for half an hour so that the berries become saturated and soft.
- Mix carrots with spices, hot pepper, add raisins and coriander. Salt and pepper.
- Season the spicy carrot salad with orange juice and vegetable oil.
The salad is now ready to serve. But it’s better to put it in the refrigerator for 15-20 minutes so that the carrots marinate a little and are saturated with the aromas of spices and sweet juice.
If you are on a low-calorie diet, a delicious, bright carrot and raisin salad will come in handy. Its rich and fresh taste with a slight garlic note goes well with meat and chicken dishes. It is rich in vitamins, minerals and plant fiber - everything you need for a healthy diet. You can make the salad ahead of time and store it in the refrigerator until it's time for lunch.
Ingredients:
- 450 gr. carrots (about 2 large pieces);
- ½ cup raisins (dark or light - to your taste);
- 1 large clove of garlic, passed through a press;
- 3 tbsp. spoons of vegetable oil;
- 2 tablespoons apple cider vinegar;
- 1 ½ teaspoons sugar or honey;
- salt and freshly ground black pepper to taste.
How to cook carrot kalat with raisins and garlic
1. First of all, soak the raisins in hot water for 20-30 minutes.
2. Wash the carrots, peel and grate into strips. It is very convenient to use a grater for these purposes.
3. Prepare carrot salad dressing. In a small bowl, combine garlic, oil, vinegar, sugar (or honey), salt, pepper and mix thoroughly.
4. Drain the bowl of raisins and squeeze out excess moisture well.
5. Combine raisins, grated carrots and dressing in a large bowl, mix thoroughly, cover and refrigerate for 30 minutes or more. The longer carrot salad with raisins and garlic sits in the refrigerator, the brighter and richer its taste becomes.
The salad is ready, enjoy its bright and fresh taste!
The red maiden from the children's riddle, or the beautiful carrot, is full of vitamins, trace elements and minerals. Everyone knows about its healing properties in replenishing the lack of vitamin A in the body, helping with digestion and restoring vision. In addition, carrots improve immunity. Carrots are especially relevant in winter, when the amount of available fresh vegetables and fruits is significantly reduced.
Carrots are good in any dish, but fresh carrot salads bring particular benefits to the body. Using a combination of carrots and other salad components, you can get both a tasty and healthy dish. First of all, this applies to carrot and raisin salad. Raisins themselves are no less healthy than carrots, and their combination can enrich the body with such important microelements as potassium and magnesium, iron and calcium.
Recipes for carrot and raisin salads quite varied, adding new ingredients and experimenting with ways to dress salads can give you many interesting options.
Carrot and raisin salad (classic)
Ingredients:
- Carrots - 3 pcs.
- Raisins - 2 tbsp. spoons
- Sunflower or olive oil - 2 tbsp. spoons.
Cooking method classic carrot salad with raisins:
Wash the carrots and peel them using a paring knife. Grate the carrots on a fine grater into thin strips.
Add pre-washed and steamed raisins to the bowl with carrots.
Mix the salad ingredients and season with vegetable oil.
Recipe for carrot salad with raisins and honey
Ingredients (for 2 servings):
- Raisins - 2 tbsp. spoons
- Carrots - 2 pcs.
- Lemon juice - 1 tbsp. spoon
- Honey - 0.5 teaspoon
- Olive oil - 2 tbsp. spoons.
Cooking method carrot salad with raisins and honey:
Sort the raisins, rinse well under running water, add hot water to swell and leave for 10 minutes.
Wash the carrots thoroughly and grate them on a coarse grater.
Beat 1 tablespoon of lemon juice with honey, add olive oil to the mixture.
Drain the water from the raisins and dry them a little. Add raisins to grated carrots and mix ingredients. Season the salad with a mixture of lemon juice, honey and olive oil.
Carrot salad with raisins and cheese
Ingredients:
- Carrots - 2 pcs.
- Raisins - 0.5 cups
- Hard cheese - 100 g
- boiled - 1 pc.
- Peeled walnuts - 0.5 cups
- Mayonnaise
- Garlic - 2 cloves.
Cooking method carrot salad with raisins and cheese:
Wash the raisins and soak in water to swell.
Peel the carrots and beets and grate them on a medium grater.
Pass the garlic through a press, crush the walnuts with a knife.
Grate the cheese on a medium grater.
Lay the salad in layers on a flat plate, spreading each layer with mayonnaise: a layer of carrots, raisins, cheese, garlic, beets and nuts.
Before serving, garnish with herbs.
Carrot, raisin and apple salad
Ingredients:
- Raisins - 2 tbsp. spoons
- Citric acid or lemon juice
- Carrots - 4 pcs.
- Sugar - 1 tbsp. spoon
- Sour cream - 0.5 cups
- - 3 pcs.
Cooking method carrot, raisin and apple salad:
Rinse the raisins under running water, add boiled water and leave for half an hour to swell.
Wash and peel the carrots, rinse the apples. Cut carrots and apples into thin strips.
Combine apples, carrots in a bowl, add raisins, sugar, salt and sour cream. Mix all ingredients.
Before serving, garnish with apples and carrots.
Best chef Anatoly Komm - the best recipes
For the carrots with raisins, served in this way, I would like to thank... Siberia Airlines. The salad was on the menu on the Munich S7 flight in December and January 2015-2016. (I mean, I don’t know if they always have one on all their flights, so I don’t want to disappoint anyone ;)).
Listen, someone thought to add one single non-standard ingredient to the recipe, and I literally rediscovered carrots with raisins as such! The boredom of my entire childhood suddenly turned into an unknown, almost gourmet dish! So, what is this miracle ingredient?
PINK PEPPER!!!
Pink pepper is not even a relative of paprika and all sorts of cayenne and allspice peppers. It belongs to the sumac family, its “peas” do not grow inside juicy pods, but in clusters of independent small berries. Pink pepper is made from two similar plants - Peruvian and Brazilian peppers - these same ones, not with pods, but with berries. The spice was known to the pre-Columbian Indians, but they made it mainly into liquid seasonings or aromatic drinks. In modern cooking, pink pepper is mostly used in dry form. It's flavorful like normal capsicums, but not as spicy. Well, and beautiful, of course.
I cannot guarantee that the supplier of ready-made menus S7 made his salad according to exactly this recipe. These are just my guesses on how you can achieve everything that I liked about their carrots with raisins.
So, for one HOME serving (on a plane this is, of course, much smaller) it makes sense to take 150 grams. carrots, 15 gr. raisins, lemon or orange, 5 pink peppercorns and a little vegetable oil (simply because carrots without oil are beta-carotene down the drain)! Some people might want to sweeten it a little more, but the raisins were enough sweetness for me. In general, it turns out to be a nice carrot salad salad, also suitable for Lent. Vitamins in carrots and microelements in raisins... Absolutely pure benefits!
I myself am surprised how I could like such a healthy dish - usually I somehow prefer everything fatty-smoky-sweet. In general, I think that the whole point was really in this very pink pepper.
Squeeze the juice from half a lemon.
Soak the raisins in citrus juice for 1 hour (the sourness in the raisins should be clearly felt).
Carrots into three thin strips (naturally, those who don’t have a vegetable cutter can use a coarse grater, but I have a Burner for Korean carrots, in my opinion, it’s just ideally similar to industrial slicing, isn’t it?)
Pound pink pepper with a pestle.
Mix carrots with crushed pepper and vegetable oil, marinate them while the raisins soak in lemon juice.
Well, then we catch the raisins from the juice, mix them with the carrots and let everything sit together for another hour (or more, under the film - you understand, airlines do not serve food an hour after preparation).
This is how we got carrots with raisins, bright in both appearance and taste.