Dishes made from boiled carrots. Simple, but tasty, or how to make a salad from boiled carrots. How to make carrot casserole

To get the maximum benefit from carrots, eat them raw or cooked. After heat treatment, the vegetable will be an excellent basis for a salad. You can make it lean or add meat to taste. The best options for boiled carrot salads are collected below.

This dish cooks very quickly. It will only take half an hour to infuse the already collected treat.

Ingredients:

carrots – 8 pcs.;
garlic – 3-4 cloves;
paprika, ground cumin - a pinch;
olive oil and red wine vinegar - 2 large spoons each;
fresh parsley and salt.

Preparation:

Peel the carrots and garlic. Place in a saucepan of boiling water. Cook for about a quarter of an hour.
Drain the liquid. Chop the boiled ingredients into cubes.
Mix remaining ingredients. Pour mixture over carrots and garlic. Let it brew for about half an hour.

Salt the prepared simple vegetable salad and sprinkle with chopped parsley.

With boiled beets

To prevent a salad of boiled carrots and beets from turning out too “empty”, you should choose additional ingredients with a bright taste for it. For example, sauerkraut.

Ingredients:

boiled carrots and beets – 1 pc.;
sauerkraut – 80-100 g;
onion - head;
assorted fresh herbs, salt, sunflower oil.

Preparation:

Cook root vegetables in advance. Cool and peel. You can cut them into neat and approximately equal-sized cubes or chop them using a grater with the largest divisions.
Cut the onion into thin half rings. Before adding to other products, knead it with your hands.
Wash the selected greens, dry and chop. Parsley and cilantro are good for this dish.
Salt everything. You can use your favorite spices.
At the very end add cabbage. If it turns out to be too sour, you need to rinse the pickled vegetable with plenty of water.. Then squeeze thoroughly with clean hands.
Mix everything. Drizzle with oil.

Serve the finished dish cold.

Cooking with eggs

Eggs in combination with boiled carrots give the salad a delicate and very interesting taste.

Ingredients:

Dutch cheese - 80-90 g;
boiled carrots – 1 small;
pre-boiled eggs – 3 pcs.;
garlic – 2-3 cloves;
classic salted mayonnaise – 1/3 cup..

Preparation:

Cool the already cooked ingredients. Grind with a medium grater.
Process the cheese as well.
Crush the peeled garlic.
Mix everything. Season with salted sauce. The main thing is not to forget that the cheese itself is quite salty..

The resulting snack with carrots and eggs can be served on bread/croutons.

Salad with chicken and boiled carrots

There are two options for this salad - a rich high-calorie and a dietary one. The composition of their products is the same. The only difference is the choice of sauce.

Ingredients:

baked chicken – 150-170 g;
boiled eggs – 3 pcs.;
boiled carrots – 2 large;
cheese with a sharp taste – 130-150 g;
garlic – 2-3 cloves;
mayonnaise or olive oil, green onions.

Preparation:

Divide the pre-boiled eggs into components. Rub the yellow and white parts separately.
Also chop boiled carrots and sharp cheese.
Divide the chicken into fibers or simply chop it into neat cubes.
Crush the garlic.
If you are preparing a dietary salad, then you just need to mix everything together in a common plate, pour olive oil and sprinkle with chopped onions.
If there is no need to count calories, you should lay out the appetizer in layers: chicken - protein - carrots - cheese - yolk. Coat them with mayonnaise mixed with garlic. Sprinkle chopped onion on top.

It is worth salting the finished dish only after taking a sample. Usually the saltiness comes from the cheese.

Hearty dish with potatoes

Potatoes added to any dish always make it filling. A salad with such a vegetable can become a complete nutritious snack.

Ingredients:

potatoes and carrots – 180-200 g each;
onion - half;
fresh cucumbers - 130-150 g;
chicken eggs – 2 pcs.;
mayonnaise mixed with mustard – 60-70 ml;
coarse salt.

Preparation:

Boil or bake all the specified root vegetables and potatoes until soft. Cook the eggs in the same way.
Chop the prepared peeled ingredients into neat and equal-sized cubes.
Roughly chop the cucumbers, skins and onions. Their pieces can be made a little larger.
Mix everything. Season with salted mayonnaise and mustard sauce (Dijon is best).

Try a potato and carrot appetizer with original dressing. If desired, increase the amount of salt or use your favorite spices.

With green beans

Most often, Korean carrots are used for this version of the salad. A boiled vegetable will soften the taste of the dish and remove its sharpness.

Ingredients:

boiled carrots – 130-150 g;
frozen green beans – 1 cup;
frozen corn beans - half a glass;
mustard beans - 1 large spoon;
vinegar (9%) – 1 large spoon;
sunflower oil – 40 ml;
salt - a large pinch.

Preparation:

Boil corn and beans in a separate bowl. Pour salted water over the first one and cook for 10-12 minutes over medium heat. The second – 6-7 minutes.
Drain the liquid from the finished products and leave them to cool.
Peel the carrots and cut into long strips. It is important not to overcook the vegetable, otherwise its pieces will turn out too soft and will easily fall apart..
Mix all the prepared products, after seasoning them with vinegar and mustard.
Pour a mixture of heated oil and salt on top.
After mixing, leave the mixture for 3-3.5 hours.

Transfer the finished treat to a salad bowl and serve for lunch.

Cooking technology with liver

The appetizer is especially tender with the addition of chicken liver. The offal must first be soaked in milk for about 40 minutes. This is especially important if it belongs to a young bird.

liver – 180-200 g;
onion - head;
boiled carrots – 2 pcs.;
sweet pepper - whole pod;
butter and salt.

Preparation:

Heat a frying pan with oil.
First, add pieces of milk-washed liver to the fat, and then all the finely chopped raw vegetables.
Fry the ingredients for 4-6 minutes, stirring frequently.
Remove the pan from the burner and cool.
Mix the salad with grated boiled carrots.

Serve the treat warm or cold as desired.

Crab cubes salad

The main feature of the salad is that all products for it are cut into medium or large cubes.

Ingredients:

crab sticks – 120-140 g;
carrots – 120 – 140 g;
cheese – 60-70 g;
garlic – 1.5-2 cloves;
mayonnaise – ¼ tbsp.;
parsley (fresh).

Preparation:

Boil carrots. Cool. Cut into neat medium or large cubes.
Also chop the cheese and crab sticks.
For dressing, mix mayonnaise with mashed garlic and chopped parsley. If the saltiness of the cheese is not enough, you can add a little salt.
Pour sauce over all products and mix well.

Before serving, place on a plate in cubes.

Portioned salads make it possible to please each of your guests. For example, you have prepared the bulk of your salad, all that remains is to arrange them into portioned forms. Knowing that among the guests there will be non-lovers of this or that product, you have the opportunity not to include it in the portion, but serve the same salad, but without, say, capers. As a result, everyone will be satisfied - the guest will eat the taste of the salad that is acceptable to him, and you will not have to separately prepare another type of salad for him. Now we will offer you several recipes for making boiled carrot salads, which are perfect for both a children's table and a table for adults.

Recipe 1. Boiled carrot salad

Required ingredients:

– large carrot – 1 pc.;

— chicken egg – 2 pcs.;

- onion - half an onion;

- frozen green peas - 3-4 tbsp;

— mayonnaise – 3 tbsp;

- for decoration, a spoonful of canned corn and herbs.

Cooking method:

Boil carrots and eggs. Peel the onion and grate it on a fine grater. Of course, you can cut it into cubes, but then it will taste a little bitter in your delicate salad.

Peel the boiled carrots and grate them on the coarse side of a grater. We peel the eggs and also grate them on a large grater. Prepare boiling water and immerse frozen green peas in boiling water for 1 minute and immediately tip onto a sieve and place under a tap with running cold water. Add it to the rest of the ingredients. If desired, you can add chopped dill to the salad, but this is not at all necessary. Mix all the ingredients. Season the salad with salt and pepper and season it with mayonnaise. Mix carefully and arrange into portioned rings or other shapes. Top the salad with a few kernels of canned corn and green parsley leaves. Remove the molds and carefully move the salad onto serving plates with a spatula. Place sprigs of herbs and green peas on the sides.

Recipe 2. Boiled carrot and walnut salad

Required ingredients:

– carrots – 0.5 kg;

– walnut kernels – 100 g;

– onion – 100 g;

— chicken eggs – 3 pcs.;

- vegetable oil, ground pepper and salt.

Cooking method:

Pour water into two pans and place carrots and eggs in it. Boil the carrots from the moment they boil for 25 minutes, and the eggs for 10 minutes. Place the cooked products out and cool. Cut the onion into quarter rings. Heat the oil in a frying pan and fry the onion over low heat until transparent.

Peel the carrots and eggs and grate them on a coarse grater. Fry the walnut kernels in a dry frying pan and chop them with a knife. Place grated carrots with eggs, chopped walnuts and fried onions in a salad bowl. Season with pepper, salt and vegetable oil, mix gently with a spoon.

Take portion rings, place them on plates and fill with salad. Press down with a tablespoon, hold in the mold for 10 minutes and carefully remove the rings. For decoration, place a sprig of herbs and half a cherry tomato on top. Decorate the sides of the salad with parsley leaves and draw zigzag stripes of green butter in a thin stream. This delicious and original salad looks very beautiful on a formal table.

Recipe 3. Boiled carrot salad “Little Red Riding Hood”

Required ingredients:

— potatoes – 3 pcs.;

— carrots – 3 pcs.;

— beets – 2 pcs.;

– walnuts – 200 g;

— eggs – 3 pcs.;

— onion – 1 pc.;

- hard cheese.

Cooking method:

As you understand, first you need to boil the beets, potatoes, carrots and eggs. When all the products have cooled, peel them and grate them on a coarse grater. Cut the onion into half rings. Attention! Remove the transparent film from the chopped onion half rings and use only the meat part of the onion. Now let’s place portion rings or salad squares on plates. Lay out the first layer - grated potatoes. Use a teaspoon to coat the layer with mayonnaise. Then add a layer of onion and salt. Place a layer of grated eggs on top and also brush with mayonnaise. Then sprinkle with chopped walnut kernels and brush with mayonnaise. Now add a layer of grated cheese and put a layer of grated boiled carrots on top, sprinkle with chopped herbs. Lubricate with mayonnaise again. The topmost layer is a layer of grated beets. Decorate the salad on the sides with mixed lettuce leaves, remove the molds and serve.

Boiled carrot salad - secrets and useful tips from the best chefs

— For salad, carrots should be boiled only in salted water. Place the root vegetable only in boiling water.

— Grated carrots for salad can be seasoned with olive oil and dried basil. This way the carrots in the salad will have a more original taste.

— If you use raw, unfried onions in the salad, we recommend removing the transparent film from each ring. Without the film, the onion acquires a delicate sweetish taste.

Mega-healthy juicy carrots are the main component of most recipes. Housewives add it to first and second courses, and sometimes even prepare vegetable cutlets or desserts. These dishes are well known to everyone, some have become tired of them. How interesting is it to cook carrots? Prepare a salad from the vegetable, and simple recipes will help you make it.

How to make carrot salad

Carrots can be found on market shelves at any time and do not lose their quality either in summer or winter. To really get the maximum vitamins from a root vegetable, you will have to learn how to select and process the vegetable. For a snack, like any other dish, only the right carrots are suitable. How to choose it? It's very simple:

You should only buy root vegetables that have an even color and no spots or cracks. This is a sign that the center of the vegetable is not overripe.
Experienced cooks use only thick, dark orange fruits. They are especially juicy and would look good in a salad. It is better to make a dressing for borscht or cutlets from small, inconspicuous carrots.

Preparing carrot salads involves two types of recipes: using fresh or cooked vegetables. With the right approach and processing, both of them will definitely turn out to be useful and original in dishes. However, each of the options has features, culinary subtleties, and cooking secrets that are worth focusing on.

Fresh carrot salad

The concept of the dish will determine how the carrots should be prepared: boiled, stewed, or simply peeled. In any case, the root vegetable should first be washed well, preferably rubbed with a soft brush. For harmony, it is also better to add other vegetables unprocessed to a raw carrot salad. All taste characteristics are ideally emphasized by such products as garlic, raisins, prunes, cabbage, celery. Please note: in order for fat-soluble vitamin A to be completely absorbed by the body, light carrot snacks should always be seasoned with vegetable oil, cream or sour cream.

Boiled carrot salad

Do not think that heat treatment of a product will significantly reduce the content of nutrients. On the contrary, a salad with boiled carrots will contain twice as much beta-carotene. A huge plus is that it will be much easier to prepare, because there is no need to pre-clean the root vegetable - after cooking, the skin can be easily removed from the vegetable. Such snacks can be seasoned with mayonnaise, various sauces, and other additives as desired.

Carrot salad recipes

Crunching a beautiful juicy carrot picked straight from the garden is necessary and very healthy. However, the “recipe” is not suitable for every day: most of us prefer to eat vegetables that have been cooked. Explore several popular options for carrot salad for lunch, a holiday table, or a children's menu. It is impossible to say unequivocally which vitamin-rich carrot salad recipe is better. Try each of them.

Cabbage and carrot salad

Portioned snacks are good because there is an opportunity to please every family member. Such dishes include simple ingredients that everyone loves, and then other products are added to them as desired. One of these basic dishes is cabbage salad with carrots. The finished dish is ideally served with boiled new potatoes or stewed meat.

onion – 1 pc.;
greens – 1 bunch;
white cabbage – up to 1.5 kg;
carrots – 1 pc.;
lime – 1 pc.;
spices and herbs.

First, let's process all the vegetables except cabbage: wash, peel, and chop.
Let's make the marinade in a deep bowl. Mix salt and sugar in proportions of 1 to 1.
Squeeze the juice from half a lime into the dry ingredients and stir.
Season the carrots and onions with marinade. Let it brew a little at room temperature.
Meanwhile, finely chop the cabbage, squeeze the remaining lime juice into it, and knead thoroughly with your hands.
Salt the marinade from the vegetables and mix them with the cabbage.
Add finely chopped herbs, herbs, and spices to the bowl.
Season the prepared grated carrot salad with sunflower oil.

Salad with smoked chicken and Korean carrots

This recipe can be a worthy decoration for a holiday table, so it requires appropriate decoration. Arrange the sliced vegetables using a sun or crescent shaped cake ring and top with grapes, pomegranates or canned mushrooms. Be sure to serve the appetizer early so that your guests have time to compliment your cooking skills.

carrots – 300 g;
potatoes – 300 g;
fried champignons – 300 g;
smoked breast – 300 g;
eggs – 2 pcs.;
onion – 1-2 pcs.;
herbs and spices.

Boil, peel, cool the potatoes and carrots.
Finely chop the onion. Marinate it in vinegar and lemon juice.
Cut the meat into thin slices and grate the vegetables.
Lay out the dish in layers, the first of which will be potatoes.
Coat each layer well with mayonnaise.
Place the second layer of onions and fried mushrooms.
Then - plates of fragrant chicken and eggs.
At the final stage, add carrots.
Decorate the finished salad of Korean carrots and smoked chicken with herbs.

Pumpkin salad with apple and carrots

A fluffy sponge cake and crispy cookies will surprise no one. Instead of these desserts, try making a very original sweet carrot and pumpkin salad. All components are easy to get, especially in late autumn during the big vegetable sale season. The recipe below will tell you in detail how to prepare this dish. Don’t forget to take a final photo of the salad and add it to your cookbook.

carrots – 0.5 kg;
“Antonovka” apples – 2 pcs.;
baked pumpkin – 100 g;
walnut – 100 g;
steamed raisins and dried apricots - 1 tbsp.;
liquid honey – 1 tsp;
sour cream – 4 tbsp. l.

First, you need to grate the carrots, pass them through a fine grater, and lightly squeeze out the juice.
Then chop the apples into small cubes, after removing the peel from the fruit.
In a separate bowl you need to prepare the sauce. To do this, mix honey, carrot juice with sour cream.
All that remains is to mix all the ingredients and pour the sauce into the carrot and apple salad.

Radish and carrot salad

Want to try a really light spring salad? Then this recipe will definitely suit your taste. Daikon radish, unlike its counterparts, is not endowed with such obvious bitterness and is more similar to the usual annual radish. In combination with fresh cucumbers, onions and peppers, this vegetable turns out to be especially tender. Find out how to prepare radish and carrot salad from the recipe.

onion – 2 pcs.;
carrots – 1 pc.;
daikon – 1 pc.;
cucumber – 1 pc.;
bell pepper – 2 pcs.;
ham or sausage – 200 g;
vinegar – 4 tsp;
Dijon mustard – 2 tsp;
sunflower oil – 8 tbsp. l.;
spices and herbs.

Cut all vegetables into thin strips, mix, season with aromatic herbs.
While the vegetables are steeping, prepare the sauce.
In a clean bowl, mix vinegar, sunflower oil, spices, mustard.
After 10-15 minutes, drain excess liquid from vegetables and season with sauce.

Carrot salad with garlic

There are many photo recipes on how to make carrot salad with garlic and mayonnaise. They are all simple and boring: grate vegetables, cut garlic, add mayonnaise. Why not try to spice up such a popular dish by adding some boiled chicken and cheese, as described below? Take the risk of trying a new product, and you will be rewarded with extraordinary taste.

Korean carrots – 200 g;
boiled chicken fillet – 350 g;
hard cheese – 250 g;
eggs – 2 pcs.;
mayonnaise – ½ tbsp.;
garlic – 2 cloves;
aromatic herbs.

Boil, let cool, and then peel the eggs.
Cut the food into small cubes.
Grate the cheese and press the garlic through a crusher.
Place Korean-style carrots in a deep container and add the rest of the dish ingredients there.
Stir the vegetables and season the finished snack with mayonnaise, sour cream or low-fat cream.
Garnish the dish with onion feathers, dill sprigs or green parsley.

Carrot salad with garlic and cheese

This recipe is familiar to many experienced housewives; some of them inherited it from their mothers or grandmothers. Indeed, I loved the garlic-carrot snack for its ease of preparation, availability of ingredients and taste. Do not think that now it is hardly prepared anywhere - on the contrary, this light dish has again begun to conquer the culinary Olympus.

carrots – 2 pcs.;
garlic – 2-3 cloves;
mayonnaise – 2 tbsp. l.;
salt with sugar – 1 to 1;
other herbs and herbs.

Wash, peel, and coarsely grate the carrots.
In a bowl, combine the vegetable with garlic, mayonnaise and spices.
Mix all the ingredients of the dish and then transfer to a salad bowl.
Before serving, the salad with carrots and cheese and garlic should stand in the kitchen for about 10-15 minutes.

Salad with Korean carrots and beans

Legumes are extremely useful for normal digestion and are rich in fiber, but not everyone likes to tinker with them. Housewives come to the aid of canned foods, which can be bought at any store - there is no need to prepare them. If you add, for example, some vegetables, then in just 7 minutes you will get a delicious snack: a salad of beans and Korean carrots.

Korean carrots – 250 g;
red beans - 1 can;
sweet pepper – 2 pcs.;
Crimean onion – 1 pc.;
greens – 1 bunch;
soy sauce – 2 tbsp. l.;
juice of 1 lemon;
sunflower oil;
spices.

Lightly squeeze the Korean carrots and drain the juice from the canned beans.
Cut the remaining vegetables into thin slices, and the onion into transparent half rings.
Mix vegetables in a deep container, season with sauce.
For dressing, mix lemon juice, oil, soy sauce, herbs, spices.
The finished dish is best served in open salad bowls.

Salad with Korean carrots and croutons

Perhaps the most accessible recipe of all. You can make it in two ways: buy ready-made crackers and carrots in the store, or try a little and prepare the ingredients yourself. It's up to you to decide what to do better. This same option is something in between the two described above, but is in no way inferior to both in taste.

carrots -3-4 pcs.;
Russian cheese – 300 g;
yesterday's bread - 300 g;
garlic – 2 cloves;
cream or sour cream.

Cut yesterday's white bread into small cubes, place on a baking sheet, and then dry in the oven.
Wash, dry and peel fresh carrots. Finely grate the root vegetable and cheese.
Place all ingredients in a deep container, squeeze garlic, mayonnaise or sour cream into them.
Mix everything carefully and decorate the Korean carrot salad with croutons at your discretion.

Khe salad with meat and carrots

Chinese, Japanese and Korean cuisine are at the peak of popularity today, but unfortunately, not everyone has the financial means to visit expensive restaurants. Why not try making some dishes in your own kitchen? The following detailed recipe with photos will make a spectacular salad. A mandatory condition in it is to add hot sunflower oil to the vegetables and serve immediately.

olive oil – 3 tbsp. l.;
vinegar - 3 tbsp. l.;
soy sauce – 1 tbsp. l.;
onion – 1 pc.;
carrots – 3 pcs.;
beef ham or chicken – 400 g;
fresh herbs;
seasonings

Trim all the fat from the meat, separate the bones, remove the veins.
Cut the fillet into thin slices and cook in a Dutch oven until the moisture evaporates.
Meanwhile, grate the carrots and chop the onions and herbs.
Mix vegetables with meat, season the appetizer with soy sauce, vinegar, and season.
Pour oil into the frying pan and bring it to 100 degrees or wait until white smoke appears above the frying pan.
Pour the boiling oil into a bowl with the remaining ingredients.
Chicken heh salad with carrots is ready to serve.

Raw beet and carrot salad

Home canning is the basis of traditional Russian cuisine. No matter how many recipes are written for preparing such salads, avid housewives will never have enough. Diversify your collection by adding another option for winter preparations to the cookbook - beet and carrot salads. They are very healthy, nutritious and can be stored for a long time in a cool pantry.

Wash, peel, and roughly chop the carrots and beets.
Cut the sweet pepper into thin strips and the onion into small cubes.
Place all the vegetables in a non-enamel bowl with a wide bottom.
Place the vegetable mixture on the stove and let it boil, stirring occasionally.
In a separate bowl, mix sugar and vinegar, bring to a boil, and then add to the vegetables.
Cook the salad for about an hour over low heat, stirring with a spoon, or until the beets are completely cooked.
Transfer the vegetable mixture into sterilized jars and seal the lids.
Turn the container upside down, let it cool, and then put it in the pantry.

Delicious carrot salad - cooking secrets

Find out a few more culinary subtleties on how to prepare carrot salad:

Vegetables for salad must be cooked in salted broth, and root vegetables must only be dipped into already boiling liquid.
If you want to prepare a diet salad from raw carrots, then it is better to season it with low-fat yogurt or cheese sauce. A sprig of basil in such a dish will give the appetizer an unusual, original flavor, but will not increase the calorie content.
When preparing a dish with crackers, remember that they soften very quickly, so you need to add them just before serving.
You can add orange slices to sweet snacks or season them with the juice of this fruit.
Instead of regular cabbage, you can add kohlrabi to the recipe, and replace the delicious daikini with radishes.
In variations of carrot salads with liver, the last ingredient is best added boiled. Fried liver is too rough for a delicate salad. The same point applies to fresh fish.

Several recipes based on boiled carrots. Simple vegetable salads are an irreplaceable thing both on weekdays and on holidays. They are perfectly filling, beneficial for the body and, most importantly, very appetizing. One of these win-win options is a boiled carrot salad. To find out about the most successful recipes with this ingredient, you just need to read the information below. Happy cooking!

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Photo gallery: Simple, but tasteful, or how to make a boiled carrot salad

The most popular recipe for boiled carrot salad

This cooking method is distinguished by its simplicity and unpretentiousness. It doesn’t require expensive products or special culinary talents.

Required ingredients:

Two medium carrots;
Chicken egg – 2 pcs.
Onion – 1 small head;
Canned green peas - a jar;
Mayonnaise – 4 tbsp. l.
Vegetable oil for frying onions;
Fresh herbs as decoration;

How to cook?

Carrots and eggs must be boiled. Peel the onion, cut into small slices, then fry it until golden brown. Three boiled carrots and eggs on a coarse grater or cut into small cubes. Add strained peas, mayonnaise and fried onion. Mix thoroughly. For brighter taste, you can squeeze out one clove of garlic if you wish. Decorate with chopped fresh herbs.

New recipe for salad with mushrooms, boiled carrots and nuts

Despite the simplicity of the ingredients, this version of the salad appeared in the vastness of our homeland not so long ago, but has already earned its popularity.

Required ingredients:

Carrots – 2 pcs.
Marinated champignons – 250 g
Onion – 1 pc.
Shelled walnuts – half a cup
Mayonnaise or full-fat sour cream – 5 tbsp. l.
Vegetable oil for frying

How to cook?

The carrots must be boiled and then cut into small cubes. We also chop the pickled mushrooms and then add them to the carrots. The onion must be peeled and finely chopped. In some recipes, the onions are soaked in water, but in this version it will be frying in vegetable oil. Add the prepared onions and chopped walnuts to the rest of the products, then season with sour cream or mayonnaise (as you prefer). By the way, this salad can also be used as a snack, after spreading it on fresh croutons.

Boiled carrot and melted cheese salad recipe

This salad is very simple but delicious. This is an excellent addition to meat dishes, as well as fried potatoes or croutons.

Required ingredients:

Carrots – 1 large or 2 medium
Processed cheese – 1 pc.
Chicken egg – 1 pc.
Mayonnaise – 4 tbsp. l.
Garlic – 2 cloves

How to cook?

Cut the boiled carrots and chicken egg into cubes or three on a coarse grater. Processed cheese also needs to be grated and then added to a common container. Peel the garlic and squeeze it into the mixture, then add mayonnaise and stir thoroughly.

Boiled carrot salad is not only quick, but also healthy. Despite the fact that the vegetable can be cooked, it does not lose its beneficial properties, especially if cooked with the skin. For the eyes, stomach and liver, a salad of boiled carrots is what you need, and besides, it’s very tasty!

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

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

Salads are a tasty, original and appetizing 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 healthier snack is one where it appears fresh. But as for beets, the opposite is true. Eating fresh beets is quite dangerous; it can disrupt the digestion process.

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

If for some contraindications you cannot eat raw carrots, you can use them boiled in salads and even minced meatballs. And we will tell you excellent recipes for salads made 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 boiled root vegetables are almost the same as those of “untouched” ones. But it also has certain harm - however, it applies only to those for 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 pure root vegetables. If you add vegetable oil to it, or even ordinary lemon juice, these levels may vary.

Which carrots are healthier - boiled or raw?

This issue is quite controversial. The raw root vegetable concentrates a lot of vitamins, which, for example, enhance visual acuity. A boiled vegetable does not completely, but partially loses this property. But boiled carrots are much more beneficial in terms of anti-cancer properties. During the cooking process, the root vegetable 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.

This product is also 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, and 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, since it contains quite a lot of coarse fibers that thoroughly cleanse the intestines and normalize its peristalsis.

Recipes for dishes based on boiled root vegetables are quite varied, and you can choose the one that suits the taste of 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 not only on holidays, but also on ordinary days, since it has many beneficial 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;
Pepper mixture;
Other spices and seasonings to taste.

Cooking instructions:

Boil beets and carrots in plenty of water. You need to cook vegetables for about an hour, and before removing from the stove, be sure to check their readiness with a fork. To do this, you need to pierce the root vegetable - if it has become soft in structure, it can be removed from the heat;
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 vegetables and cut into small even cubes;
Peel and core the apples. Cut them into the same cubes as the main vegetables. Do similar manipulations with cucumbers;
Drain the liquid from the 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, Provençal or Italian herbs), salt the salad mixture, season it with dressing, stir;
Servings of salad can be decorated with fresh herbs.

This dish is excellent for the menu of those who are on a diet, both for 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 acquired quite a lot of fans, despite the fact that it appeared in the vastness of our Motherland relatively recently.

You will need:

Carrots – 2 large pieces;
Marinated champignons – 250 grams;
Onion - one medium-sized head;
Walnuts (peeled and crushed) - half a glass;
Vegetable oil.

Cooking instructions:

Boil the carrots until tender (check with a fork) and let them cool. Grind in any convenient way. Some people prefer to grate the pulp, but we still 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 place in a frying pan to sauté in vegetable oil. Certain housewives prefer to cook with fresh onions soaked in marinade, but when fried in a salad, it turns out more tender and truly “autumn”;
Mix all the ingredients together, add half a glass of crushed walnuts;
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 made from boiled carrots, and they are all remarkable in their own way. If you are a fan of vegetable cutlets, be sure to try preparing such a simple, cheap, affordable, and most importantly healthy dish for yourself and your household.

You will need:

Carrots (pre-boiled and peeled) – 1 kilogram;
Fat or medium fat sour cream – 2 tablespoons;
Refined white sugar – ½ tablespoon;
Chicken egg - 2 pieces;
Semolina – 2.5 tablespoons;
Wheat flour (first grade) – 2.5 tablespoons;
Table salt or iodized salt – ½ teaspoon.

Cooking instructions:

Grate the boiled carrots on a fine or medium grater;
Mix the resulting crushed pulp with the remaining ingredients - sour cream, flour, semolina, eggs;
Season the mixture with sugar and salt, grind thoroughly until smooth;
Let the resulting dough sit a little - during this time the semolina should swell a little. When half an hour has passed, form the mixture into small round cutlets and roll them in flour;
Heat the oil in a frying pan and send it there "semi-finished products";
Fry until the cutlets are set and golden brown;
This dish is best served with homemade sour cream.

Your diet should be balanced and healthy, and this is simply impossible without including vegetables in a variety of variations in your diet. Try the boiled carrot dishes given in this article and see that vegetables can be incredibly tasty and piquant.