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Beetroot salad with carrot

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Ingredients for 2 servings:

  • 2 carrots
  • 1 beetroot, can be pre-cooked
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp vinegar, 5%
  • 2 tbsp, heaped sugar
  • 5 tbsp cream
  • 1 tbsp, heaped cream cheese
  • 5 basil leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very easy

Peel or clean the carrots thoroughly, not too finely, and coarsely grate the beets. Dissolve the sugar in the vinegar, add the cream and cream cheese, and whisk everything well. Finely dice the onion and press the garlic clove through a press. Add both to the sugar and vinegar mixture and mix everything with the grated carrots and beets. Roughly chop the basil leaves and add them to the salad, mixing everything well. It can be served with a side dish, but it also tastes great on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Beetroot salad with carrot