Beetroot and Carrot Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Thoroughly clean the beets and carrots, peel thinly. Peel the onion. Grate everything roughly.
Heat the oil in a pan, add the carrots and fry for about 5 minutes over medium heat. Stir every now and then. In the meantime, grate the cheese or crumble it finely. Now add the beetroot and onions to the pan, stir well, add salt and pepper, continue frying until the carrots are soft. Maybe add more oil. Roasting again takes about 3 minutes.
Now lift everything out of the pan into a bowl, add the cheese immediately, stir, add balsamic vinegar if you like - done.
The salad tastes delicious warm and cold as a spread, as a side dish to mashed potatoes and fried eggs (but without balsamic vinegar) or simply as a salad.
Variation: Prepare the whole thing without roasting, great raw vegetable salad. I thank Tine for the inspiration.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.