Beetroot and Carrot Salad with Yogurt

Step 1

Prepare the dressing by mixing yogurt, honey, chili and ginger. Set aside.

Step 2

Peel the beets and carrots, grate them on a coarse grater and place them in a bowl.

Step 3

Wash, dry, and finely chop the green onions. Chop the peanuts into coarse crumbs. Add the onions and nuts to the salad. Stir and drizzle with the dressing. Taste the salad and add salt if needed.

Carrot salad with processed cheese and garlic is an enduring Soviet classic, not only for everyday use but also for grand feasts. Yes, there are such simple appetizers that are always appropriate: why not, for variety? On the holiday table of many Soviet families, you could easily find Olivier salad, vinaigrette, jellied meat with horseradish, and a salad in which carrots, processed cheese, and garlic merged in ecstasy with mayonnaise. In fact, according to many, this simple salad is the one that disappears faster than others. And it's no coincidence: the combination of carrots with processed cheese, garlic, and mayonnaise is an absolute winner. Fresh, sweet, and crunchy meets delicately salty and spicy flavors. Just the way we like it. That's what we'll do. But let's add a little flair to this simple recipe: a handful of walnuts and a pinch of paprika.

Young beet salad with raspberries and blue cheese is essentially a summer dish. Although beets are available year-round, young summer beets have a particularly sweet flavor. While citrus fruits are rightfully considered beetroot's best friend in a salad in winter, early summer brings them into the mix with early raspberries. The combination of beets and blue cheese has long been considered a classic: the piquant cheese enlivens the earthy flavor of the beets and adds fats, protein, and amino acids. Incidentally, raspberries are available at the supermarket even out of season, if you're itching to make the salad before summer.