Beet and carrot salad

Салата с червено цвекло и моркови1 Beet and carrot salad

Beet and carrot salad

Ingredients for 2 people:

3 carrots
1 small beetroot
Emmental cheese, thinly sliced
40 g grated parmesan
2 pinches of ground cumin
½ teaspoon dried parsley
½ teaspoon raz el hanout (optional)
½ teaspoon dried dill
1 teaspoon of black olive tapenade
1-2 tablespoons sesame
1 quail egg for decorating
Olive oil
2 orange slices, cut crosswise
Juice of ½ orange
1 teaspoon honey


Wash, peel and grate the carrots and beet (without mixing them). Cut flowers or circles in the Emmental, large and small.

Present the salad in 2 plates. Start by placing a slice of orange in each to stand for the base. Then, alternate a large flower of Emmental, a handful of grated beetroot, an Emmental sheet, a handful of carrots, a flower of Emmental, a handful of beet. Finally, decorate with a few small flowers of Emmental, ½ quail egg and a die of tapenade. Sprinkle with parmesan, grilled sesame (dry roasted in a skillet) and dry spices.

Whisk the orange juice, olive oil and honey into a salad sauce. Pour into a sauceboat and serve with the beet and carrot salads.

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