Salad of boiled carrots and eggs. Autumn salad with boiled carrots

Boiled carrots are definitely not the most delicious product if consumed in pure form. However, it remains almost as useful as a fresh root vegetable, and therefore you need to eat it. And for this there are various recipes quite tasty and original dishes, where this component appears.

Especially popular in this regard is a salad of boiled carrots. In principle, even our traditional Olivier almost always includes this unpretentious component. Therefore, they can diversify virtually any cold appetizer.

Salads are tasty, original and appetizing dish, which is relevant not only on holidays, but also in weekdays. If we talk about the presence of carrots in them, of course, the appetizer where it appears in fresh. But as for the beets - everything is the other way around. Eating fresh beets is quite dangerous, it can disrupt the digestion process.

Even fresh, squeezed from this root crop, must be defended in a certain way before direct use. Therefore, for any salad, including herring under a fur coat, beets are certainly boiled.

If for any reason you are not allowed to eat raw carrots, you can use it in boiled in salads, and even minced meat for cutlets. And we will advise you great recipes salads of boiled beets and carrots.

• Carrot cutlets
• Reviews and comments

Calorie content, composition and beneficial properties of boiled carrots

If we talk about the benefits and harms of boiled carrots, there will be a clear advantage in the first direction. If only because this product retains almost everything valuable properties fresh. At heat treatment carrots, unlike almost all other products, do not lose their beneficial micronutrients.

The benefits of a boiled root crop are almost the same as those of the “untouched” one. But he also has a certain harm - however, it applies only to those to whom the vegetable is, in principle, contraindicated for health reasons or the presence of allergic reactions.

Raw carrots have a calorie content of 32-35 kcal per 100 grams of product, while the calorie content of boiled carrots does not exceed 25 kcal per 100 grams of product. True, we are talking here only about a pure root crop. If you add vegetable oil to it, or even simple lemon juice, these levels can vary.

Which carrots are healthier - boiled or raw?

This question is rather controversial. In a raw root crop, a lot of vitamins are concentrated, which, for example, enhance visual acuity. boiled vegetable not completely, but partially loses this property. But boiled carrots much more useful in terms of anti-cancer properties. During the cooking process, the root crop is fermented in a certain way and begins to synthesize twice as much beneficial antioxidants that protect the body from oncological processes and the formation of tumors of any etiology.

Also, this product is indispensable in diet food, which is indicated for various pathologies of organs gastrointestinal tract. boiled carrot widely used for fluctuations blood pressure, anemia (anemia), loss of strength, stressful conditions.

It is useful for any diseases and disorders of work. of cardio-vascular system. It is used in diets for chronic pathologies of the kidneys and liver.

It is very valuable for those who suffer from constipation, because it contains a lot of coarse fibers, which thoroughly cleanse the intestines and normalize its peristalsis.

Recipes based on boiled root vegetables are quite diverse, and you can choose the one that will appeal to you and your household.

The simplest salad based on beets and carrots

The simplest and famous salad with the addition of boiled beets and carrots is a vinaigrette. It is served on the table not only on holidays, but also in common days because it has mass useful properties. At a minimum, vinaigrette “knows how” to gently normalize stools and optimize intestinal motility.

To prepare the salad you will need:

• Beets - 5 pieces;
• Carrots - 5 pieces;
• Sour apples - 2 pieces;
• Pickled cucumbers - 4 pieces;
• Canned green peas - a jar (some add boiled white beans);
• Extra virgin olive oil;
• Freshly squeezed lemon juice;
• A mixture of peppers;
• Other spices and seasonings to taste.

Instructions for cooking:

• Boil beets and carrots in in large numbers water. You need to cook vegetables for about an hour, and before removing them from the stove, be sure to check their readiness with a fork. To do this, you need to pierce the root crop - if it has become soft in its structure, it can be removed from the fire;
• Drain the water from the vegetables and let them cool completely (it is best to cook them in the evening so that they have time to cool overnight);
• Peel the root crops and cut into small even cubes;
• Peel the apples and remove their core. Cut them into the same cubes as the main vegetables. Do similar manipulations with cucumbers;
• Drain liquid from peas. Place all chopped ingredients in a salad bowl. Mix in a separate container olive oil With lemon juice, add spices to your taste (for example, Provence or Italian herbs), salt the salad mass, flavor it with dressing, mix;
• Serves of salad can be garnished with fresh herbs.

This dish is excellent for the menu of those who are on a diet, both for my medical reasons and for the purpose of losing weight.

Autumn salad with boiled carrots

This simple but very satisfying and original dish quite a lot of fans have already appeared from boiled carrots, despite the fact that he appeared in the vastness of our Motherland relatively recently.

You will need:

• Carrots - 2 large pieces;

• Pickled champignons - 250 grams;
• Onion - one head of medium size;
• Walnuts (peeled and crushed) - half a glass;
• Vegetable oil.

Cooking instructions:

• Boil carrots until tender (test with a fork) and let cool. Grind any convenient way. Some people prefer to grate the flesh, but still, we recommend that you cut it into small cubes;
• Drain the marinade from the mushrooms, and also cut them small pieces. Attach to carrots;
• Chop the onion and send it to the pan to sauté for vegetable oil. Certain housewives prefer to cook with marinated fresh onions, but when included in a salad of frying, it turns out to be more tender and truly “autumn”;
• Mix all the ingredients together, add half a glass of crushed walnuts to them;
• Season the appetizer with mayonnaise or sour cream to taste.

By the way, this salad can be used not only as a separate dish, but also as a spread for sandwiches or croutons. It will be very tasty!

Carrot cutlets

Recipes carrot cutlets There are a lot of boiled carrots, and they are all remarkable in their own way. If you are an amateur vegetable cutlets, be sure to try to cook such a simple, cheap, affordable, and most importantly healthy dish for yourself and your household.

• Carrots (previously boiled and peeled) - 1 kilogram;
• Sour cream fat or medium fat - 2 tablespoons;
• Refined white sugar - ½ tablespoon;
• Chicken egg - 2 pieces;
• Semolina - 2.5 tablespoons;
• Wheat flour (first grade) - 2.5 tablespoons;
• Salt or iodized - ½ teaspoon.
• Grate boiled carrots on a fine or medium grater;

• Mix the resulting crushed pulp with the rest of the ingredients - sour cream, flour, semolina, eggs;
• Sprinkle the mixture with sugar and salt, carefully grind to a homogeneous consistency;
• Let the resulting dough brew a little - during this time, the semolina should swell a little. When half an hour has passed, form small round cutlets from the mass and roll them in flour;
• Heat the oil in a frying pan and send the "semi-finished products" there;
• Fry until tender, until the cutlets grab and are covered with a golden crust;
• This dish is best served with homemade sour cream.

Your diet should be balanced and healthy, and this is simply impossible without the inclusion of vegetables in a variety of variations in the diet. Try the boiled carrot dishes in this article and see that the vegetables are incredibly tasty and savory.

Bon appetit!

Carrot belongs to universal vegetables. On the basis of the root crop, you can cook first and second courses, snacks and, of course, salads. traditional carrot mixed with garlic and mayonnaise, the result is a tasty and hearty meal. But we will consider other salad recipes that do not require much effort and patience from you. So, let's begin.

Classic salad with grated carrots

• garlic cloves - 3 pcs.
• fresh dill - 30 gr.
• salt - to your taste
• carrots - 0.25-0.3 kg.
• hard cheese (better "Russian") - 140 gr.
• mayonnaise or sour cream - 65-70 gr.

1. Peel the carrots from the top layer in advance. You can do this with a knife or special device for vegetables. Then rinse and dry on towels, only then grate.
2. If there is no grater, chop the root crop first with plates, then with strips along. Also suitable tool for cooking carrots in Korean. Act according to the situation.
3. Cheese hard grade grate on a large grater or chop into squares. Stir in carrots. Wash the dill, dry and chop without stems.
4. Squeeze the garlic through a special press. Combine all available ingredients. Add sour cream or mayonnaise (you can use both components in equal proportions). Salt the dish and serve.

Salad with grated carrots and beets

• dressing oil (any) - 45 ml.
• carrot - 140 gr.
• garlic - 2 slices
• medium beets - 1 pc.
• lemon juice - 25 ml.
• sea ​​salt - to your taste

1. Get some carrots. It must be cleaned from the top layer using a hard iron sponge. After that, the root crop is rinsed under the tap and dried. Then rubbed on a coarse grater.
2. Prepare garlic: remove from it upper layer, immerse in a special press, skip in the gruel. Stir in carrots. Boil the beets, cool, remove the top layer and grate.
3. Connect Everything listed components, season with salt and butter. Add lemon juice to bring out the flavor. To give the dish satiety, boiled beans are added.

Salad with grated carrots and nuts

• honey liquid linden - 25 gr.
• carrot - 0.2 kg.
• green apple - 1 pc.
• lemon - half
• cinnamon - pinch
• butter - 30 gr.
• walnut - 10 gr.
• hazelnuts - 10 gr.
• cashew - 20 gr.

1. If not at hand liquid honey, but there is only candied, hold it over a bowl of steam. Do not boil the bee product so that it does not lose precious vitamins.
2. Free the apple from the middle, if desired, rid the fruit of the skin. Grate on a coarse grater and sprinkle with lemon juice so that the apples do not turn black.
3. Free the carrots from the top layer using a hard iron sponge or special device for cleaning vegetables. Wash, grate, mix with an apple.
4. Pour nuts of all kinds into a dry hot non-stick frying pan. Immediately start stirring and frying at the same time. Turn off the stove after 5 minutes. Chop the nuts or leave as is.
5. Add hot nuts butter and let it thaw. Then mix, send to a common container to the main components. Season with cinnamon and honey, serve.

• lemon - half
• carrots - 3 pcs.
• green apple - 2 pcs.
• fresh parsley - 10 gr.
• olive oil - 40 ml.
• salt - amount to taste

1. First, wash the apples so that there is no plaque left on them. Release the fruit from the middle, you can remove the peel. Chop the pulp into small cubes or pass through a grater.
2. Sprinkle the fruit with lemon juice immediately to keep it light and not ruin the look of the salad. Then take care of the carrot, it needs to be peeled and grated on a coarse grater.
3. Combine ingredients, season with salt. Cut the parsley leaves here, season with olive oil (you can take corn). Mix everything thoroughly, serve with brown bread.

Salad with cabbage and grated carrots

• granulated sugar (preferably cane) - 20 gr.
• white or red cabbage - 0.3 kg.
• carrot - 0.2 kg.
• filling oil - 40 ml.
• vinegar with a concentration of 6% (preferably apple) - in fact
• freshly ground pepper - 2 pinches
• salt - to taste
• dill - 20-25 gr.

1. Choose young cabbage, the salad with it turns out juicy and tasty. Grind the amount according to the recipe by chopping in the usual way. Peel the carrots, grate with large chips. Mix with cabbage and let stand 10 minutes.
2. Separately, combine the oil, salt with sugar, apple cider vinegar. Add this mixture to the main ingredients and mix well. Remember the components with your hands so that the cabbage starts up the juice.
3. Rinse the dill, chop it, separating it from the stems. Add to main bowl. Pepper and let the salad cool. Serve with any second course. Ideal for meat, mushrooms, seafood and fish.

Salad of carrots and ham

• carrots in Korean - 220 gr.
• pickled corn - 100 gr.
• ham - 160 gr.
• mayonnaise - 30 gr.
• dill - 20 gr.
• garlic - 2 cloves

1. Chop the ham into thin strips. Pass the peeled carrots through a grater. Chop the herbs and garlic.
2. Combine all components in a common cup. Season the products with mayonnaise and mix thoroughly. Salad ready.

Salad of carrots and hunting sausages

• soy sauce - 35 ml.
• bell pepper - 1 pc.
• ground allspice - to taste
• sausages - 2 pcs.
• mustard - 8 gr.
• carrots - 2 pcs.
• vegetable oil - 50 ml.
• cucumber - 1 pc.

1. Wash all vegetables thoroughly. Grate the carrots on a coarse grater. Connect the prepared root crop with soy sauce. For extra flavor, you can add a mixture of Italian herbs. Grind carrots in soy sauce in your hands.
2. Cucumber must be chopped into thin strips. Adjust the amount of vegetables to your liking. Do the same with bell pepper like with cucumber. Chop hunting sausages into arbitrary pieces.
3. Mix in a separate container mustard, ground pepper and olive oil. Achieve a homogeneous mass from the products. Combine all ingredients, season with sauce. Mix the ingredients thoroughly, leave for 15 minutes.

• raisins - 35 gr.
• nuts (any) - 30 gr.
• carrots - 210 gr.
• ground cinnamon - 2 gr.
  sugar - 25 gr.
• thick cream - 100 gr.

1. Rinse the raisins running water in a colander. Wait until it drains completely. After that, place the dried fruits in a bowl with hot water. After a while, the raisins should swell. If you prefer to add other dried fruits, follow the same procedure.
2. At the same time, peel and wash the carrots. Grate a fresh root vegetable on a coarse grater. Choose any variety of nuts, roast or dry if necessary. Walk over the product with a rolling pin. You should get small pieces nuts.
3. It is not necessary to achieve a homogeneous mass or dust from nuts. Strain the raisins again so that the moisture is completely glass. Combine all components in a common container. In a separate bowl, mix cream, cinnamon and sugar.
4. Wait for the sand to dissolve, then season the prepared foods with the sauce. Mix all the ingredients, leave for a while to infuse. After that, you can serve salad to the second course.

Salad with carrots, onions and meat

• vinegar - in fact
• carrots - 310 gr.
• corn oil - in fact
• beef - 160 gr.
• parsley - 25 gr.
• onion - 130 gr.
• ground pepper - to taste

1. Delete from onion peel, chop the vegetable into half rings. Connect 200 ml. purified water and 90 ml. table vinegar. Place the chopped onion in the above solution for half an hour.
2. Meanwhile, wash the beef under the tap and cut into small pieces. Melt the butter in a pan, send the product to fry. Mix spices to taste with meat. In parallel, grate the washed carrots on a grater.
3. IN common cup place the finished root vegetable, fried meat and pickled onions. Season the salad with additional spices if needed. Add parsley and stir well. Place the salad in the refrigerator for 2 hours.

In cooking, there are a lot of salads with carrots. You can dream up and create own dish. The root crop itself is unique. Carrots go well with meat dishes, fish, fruits and vegetables. Prepare your favorite salad with carrots and please the household.

Video: carrot salad

Delicious, light, satisfying, healthy, bright, juicy - all these epithets can rightly be applied to carrot salads. This dish can be considered universal due to the fact that carrots are wonderfully combined with other vegetables and ingredients, and the main component - carrots - is always at hand at any time of the year. Carrot salads are incredibly easy to prepare, and the final result will appeal to both adults and children.

Since carrots are available all year round, salads from this vegetable can be prepared at any time, while they will never lose their relevance. Most often, carrots in salads are used in grated form. You can grate it on a regular grater or use a special Korean carrot grater. Carrot salads are popular in various cuisines world, but in Russia they are especially loved and revered and are served at the table both on weekdays and on holidays. Carrot is indispensable ingredient such popular salads, like "Olivier", "Mimosa" and "Herring under a fur coat", but they turn out no less tasty carrot salads with a minimum of ingredients, when other vegetables, nuts, raisins or just one spicy dressing are added to carrots.

Carrot salads will delight not only yours taste buds, but also the eyes, as they are very bright and appetizing. With all their appearance, they remind us of the warmth and gentle sun, and there’s no need to talk about their benefits - carrots are a rich source of vitamins (A, B1, B2, B6, C, E, K, PP), minerals (potassium, calcium , magnesium, iron and phosphorus) and at the same time has a low calorie content.

Carrot salads can become great side dish to meat or fish, while carrot salads with other vegetables can be included in diet menu or become a part healthy eating. Whichever recipe you choose, you can rest assured that you will be able to fully experience all the benefits and wonderful taste of this wonderful vegetable. Let's try?

Carrot salad with honey mustard dressing

Ingredients:
500 g carrots
3 tablespoons vegetable or olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons mustard,
1-2 teaspoons of honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2-3 sprigs of fresh parsley.

Cooking:
Grate carrots with a grater or food processor with a special nozzle. To make the dressing, combine the mustard, lemon juice, honey, oil, salt, and pepper in a bowl. Add carrots and finely chopped parsley. Mix well and add additional seasonings if necessary. Cover bowl with salad and refrigerate before serving.

Vitamin salad of carrots, cabbage and onions

Ingredients:
1 carrot
1 onion
300 g cabbage
3 garlic cloves,
3-4 tablespoons of vegetable oil,
2 teaspoons of sugar
1 teaspoon of vinegar
salt to taste.

Cooking:
Mix grated on coarse grater carrots, shredded cabbage, chopped onion and minced garlic in a bowl. Pour the vegetables with a dressing made from oil, vinegar, sugar and salt. Mix well and serve.

Salad of boiled carrots with apple and raisins

Ingredients:
4-5 medium sized carrots
100-150 g raisins,
1 big apple
2-3 tablespoons of regular yogurt
ground cinnamon to taste.

Cooking:
Boil carrots, cool and peel, then grate on a coarse grater. Cut the apple into small cubes. Mix all ingredients in a bowl and top with yogurt. Refrigerate the salad before serving.

Salad from fried carrots with onions, beans and garlic

Ingredients:
3-4 carrots
1 large onion
1 can canned white beans
3-4 garlic cloves,
1/2 pack of crackers
mayonnaise,
salt to taste
vegetable oil.

Cooking:
Heat vegetable oil in a frying pan and fry finely chopped onion for 2 minutes. Add grated carrots on a coarse grater and fry until soft, pouring a small amount of water. Salt to taste. When the carrot is ready, it must be cooled. In a salad bowl, mix vegetables with beans, after draining water from it, and garlic passed through a press. Season the salad with mayonnaise, mix and refrigerate. Before serving, decorate the salad with croutons.

Layered carrot salad with potatoes and crab meat

Ingredients:
500 g potatoes
250 g carrots
200 g crab meat,
200 g mayonnaise,
5 eggs.

Cooking:
Remove skin from boiled potatoes and grate fine grater. Boil the carrots, remove the skin and grate on a fine grater. At boiled eggs separate whites from yolks. Put half the potatoes in a salad bowl or on a flat dish. Cover by fine mesh from mayonnaise (about 3 tablespoons of mayonnaise), put chopped crab meat on top, and then grated egg whites. Again make a mayonnaise net. Put the remaining potatoes on top and apply a mesh of mayonnaise again. Put a layer of grated carrots (if you are making a salad on flat dish, grated carrots need to cover not only the top, but also the sides of the salad). Grate over salad chicken yolk(distribute it on the sides if the salad is formed on a dish). Put ready salad in the refrigerator for 1-2 hours before serving.

Carrot salad with walnuts and garlic

Ingredients:
5 large carrots
3-5 garlic cloves,
70 g walnuts,
3 tablespoons of mayonnaise.

Cooking:
Mix grated carrots, garlic passed through a press, chopped walnuts and mayonnaise. Serve the salad chilled.

Indian style carrot and peanut salad

Ingredients:
2 large carrots
100 g peanuts (can be salted),
1/2 chili pepper
3 tablespoons lemon juice,
1 teaspoon sugar
1/2 teaspoon salt
2-3 sprigs of cilantro.

Cooking:
In a medium bowl, combine the grated carrots, chopped peanuts, diced chili and chopped cilantro. In a separate small bowl, whisk together lemon juice, sugar and salt. Toss salad with dressing and serve immediately.

Carrot salad with eggs and cheese

Ingredients:
2 large carrots
4 eggs,
100 g cheese
3-4 garlic cloves,
salt and ground black pepper to taste
mayonnaise.

Cooking:
Boil eggs, cool, peel and chop. Mix grated carrots, eggs, grated cheese and garlic passed through a press. Dress the salad with mayonnaise, salt and pepper to taste. Serve chilled.

Salad of carrots and beets with honey

Ingredients:
2 large carrots
3 beets,
1 tablespoon vegetable oil
1 teaspoon honey.

Cooking:
Boil or bake vegetables until tender. Peel off the skin and grate on a coarse grater. Mix vegetables, vegetable oil and honey in a bowl. Add spices as desired.

Carrot salads are famous for their variety, wonderful taste and high nutritional value, so do not miss the opportunity to please yourself and your loved ones with such a wonderful dish! Bon appetit!

Boiled carrots, of course, are not the most delicious product if consumed in their pure form. However, it remains almost as useful as a fresh root vegetable, and therefore you need to eat it. And for this, there are a variety of recipes for quite tasty and original dishes, where this component appears.

It is considered especially popular in this regard. In principle, even our traditional Olivier almost always includes this unpretentious component. Therefore, they can diversify virtually any cold appetizer.

Salads are a tasty, original and mouth-watering dish that is relevant not only on holidays, but also on weekdays. If we talk about the presence of carrots in them, of course, the appetizer where it appears fresh is more useful. But as for the beets - everything is the other way around. Eating fresh beets is quite dangerous, it can disrupt the digestion process.

Even fresh, squeezed from this root crop, must be defended in a certain way before direct use. Therefore, for any salad, including herring under a fur coat, beets are certainly boiled.

If, for any contraindications, you cannot eat raw carrots, you can use it boiled in salads, and even minced meat for cutlets. And we will tell you excellent recipes for salads from boiled beets and carrots.

Calorie content, composition and beneficial properties of boiled carrots

If we talk about the benefits and harms of boiled carrots, there will be a clear advantage in the first direction. If only because this product retains almost all the valuable properties of fresh. During heat treatment, carrots, unlike almost all other products, do not lose their beneficial micronutrients.

The benefits of a boiled root crop are almost the same as those of an “untouched” one. But he also has a certain harm - however, it applies only to those to whom the vegetable is, in principle, contraindicated for health reasons or the presence of allergic reactions.

Raw carrots have a calorie content of 32-35 kcal per 100 grams of product, while the calorie content of boiled carrots does not exceed 25 kcal per 100 grams of product. True, we are talking here only about a pure root crop. If you add vegetable oil to it, or even simple lemon juice, these levels can vary.

Which carrots are healthier - boiled or raw?

This question is rather controversial. In a raw root crop, a lot of vitamins are concentrated, which, for example, enhance visual acuity. The boiled vegetable is not completely, but partially loses this property. But boiled carrots are much more useful in terms of anti-cancer properties. During the cooking process, the root crop is fermented in a certain way and begins to synthesize twice as many useful antioxidants that protect the body from oncological processes and the formation of tumors of any etiology.

Also, this product is indispensable in dietary nutrition, which is indicated for various pathologies of the gastrointestinal tract. Boiled carrots are widely used for fluctuations in blood pressure, anemia (anemia), loss of strength, stressful conditions.

It is useful for any diseases and disorders of the cardiovascular system. It is used in diets for chronic pathologies of the kidneys and liver.

It is very valuable for those who suffer from constipation, because it contains a lot of coarse fibers that thoroughly cleanse the intestines and normalize its peristalsis.

Recipes based on boiled root vegetables are quite diverse, and you can choose the one that will appeal to you and your household.

The simplest salad based on beets and carrots

The simplest and most famous salad with the addition of boiled beets and carrots is vinaigrette. It is served on the table not only on holidays, but also on ordinary days, because it has a lot of useful properties. At a minimum, vinaigrette “knows how” to gently normalize stools and optimize intestinal motility.

To prepare the salad you will need:

1. Beets - 5 pieces;
2. Carrots - 5 pieces;
3. Sour apples - 2 pieces;
4. Pickled cucumbers - 4 pieces;
5. Canned green peas - a jar (some add boiled white beans);
6. Extra virgin olive oil;
7. Freshly squeezed lemon juice;
8. A mixture of peppers;
9. Other spices and seasonings to taste.

Instructions for cooking:

• Boil beets and carrots in plenty of water. You need to cook vegetables for about an hour, and before removing them from the stove, be sure to check their readiness with a fork. To do this, you need to pierce the root crop - if it has become soft in its structure, it can be removed from the fire;
• Drain the water from the vegetables and let them cool completely (it is best to cook them in the evening so that they have time to cool overnight);
• Peel the root crops and cut into small even cubes;
• Peel the apples and remove their core. Cut them into the same cubes as the main vegetables. Do similar manipulations with cucumbers;
• Drain liquid from peas. Place all chopped ingredients in a salad bowl. In a separate container, mix olive oil with lemon juice, add spices to your taste (for example, Provence or Italian herbs), salt the salad mass, flavor it with dressing, mix;
• Serves of salad can be garnished with fresh herbs.

This dish is excellent for the menu of those who are on a diet, both for my medical reasons and for the purpose of losing weight.

Autumn salad with boiled carrots

This simple, but very satisfying and original dish of boiled carrots has already gained quite a lot of fans, despite the fact that it appeared in the vastness of our Motherland relatively recently.

You will need:

1. Carrots - 2 large pieces;
2. Pickled champignons - 250 grams;
3. Onion - one head of medium size;
4. Walnuts (peeled and crushed) - half a glass;
5. Vegetable oil.

Cooking instructions:

• Boil carrots until tender (test with a fork) and let cool. Grind in any convenient way. Some people prefer to grate the flesh, but still, we recommend that you cut it into small cubes;
• Drain the marinade from the mushrooms, and also cut them into small pieces. Attach to carrots;
• Chop the onion and send it to the frying pan to fry in vegetable oil. Certain housewives prefer to cook with fresh onions soaked in the marinade, but when you include frying in a salad, it turns out to be more tender and truly “autumn”;
• Mix all the ingredients together, add half a glass of crushed walnuts to them;
• Season the appetizer with mayonnaise or sour cream to taste.

By the way, this salad can be used not only as a separate dish, but also as a spread for sandwiches or croutons. It will be very tasty!

Carrot cutlets

There are many recipes for carrot cutlets from boiled carrots, and all of them are remarkable in their own way. If you are a fan of vegetable cutlets, be sure to try to cook such a simple, cheap, affordable, and most importantly healthy dish for yourself and your household.

You will need:

1. Carrots (previously boiled and peeled) - 1 kilogram;
2. Sour cream fat or medium fat - 2 tablespoons;
3. Refined white sugar - ½ tablespoon;
4. Chicken egg - 2 pieces;
5. Semolina - 2.5 tablespoons;
6. Wheat flour (first grade) - 2.5 tablespoons;
7. Salt or iodized - ½ teaspoon.