A wonderful hearty salad with beets, carrots, cheese, dried fruits, and nuts is prepared surprisingly simply and looks impressive. All products are affordable, and the technology is uncomplicated! The salad turns out to be tasty and harmonious!

Summary

Ingredients

For the beetroot layer:

• Beets – 125 g
• Pitted prunes – 25 g
• Mayonnaise – 1 tbsp
• Salt – on the tip of a knife
• Ground black pepper – on the tip of a knife

For the carrot layer:

• Carrots – 80 g
• Light raisins – 25 g
• Mayonnaise – 2 tbsp
• Ground black pepper – on the tip of a knife
• Salt – on the tip of a knife

For the cheese layer:

• Hard cheese – 100 g
• Mayonnaise – 2-3 tbsp
• Dried apricots – 25 g
• Garlic – 2 cloves

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Instructions

1. Wash the beets, put them in a saucepan with water, and put them on fire. After boiling, cook the beets over low heat until cooked through, about 1 hour. Remove the finished beets from the water and cool to room temperature.
2. Pour boiling water over dried fruits for 5-10 minutes, then drain the water. Rinse the soaked dried fruit in warm water and pat dry with a towel. Cut dried apricots and prunes into thin strips.
3. Lightly fry the nuts in a dry frying pan and chop finely with a knife.
4. Peel the cooled boiled beets and grate them on a fine grater. Lightly squeeze the grated beets out of the juice. Add chopped prunes, some salt, black pepper, and mayonnaise to the chopped beets. Stir.
5. Wash carrots, peel, and grate on a fine grater. Add mayonnaise, raisins, a little salt, and black pepper to the carrots, mix.
6. Peel the garlic. Grate the peeled garlic and cheese on a fine grater. Add mayonnaise and chopped dried apricots to cheese and garlic. Stir.
7. Put a layer of carrot mass into the forming ring (I have a ring with a diameter of 11 cm). Tamp down. The next layer is cheese and garlic mass. Also, tamp. Place the beets on top of the cheese and garlic. Sprinkle the salad with chopped walnuts on top. Remove the molding ring carefully.

Enjoy your meal!