Beet walnut salad with raisins and carrot

Ukrainians love beets and we have many recipes with this amazing veggie. Starting from first dishes and ending with salads. Today I’m gonna share with you one more variation of a beet salad. Arranged in bright layers, this salad is exceptionally yummy and festive. It will become a great idea for special occasions.

The salad has a shockingly unique combination of ingredients – beets for vibrant color, walnuts for crunchiness, raisins for sweetness, carrots – for brightness, cheese – for smoothness, and garlic – for a sharp note.


  • 1 carrot
  • 2 garlic cloves
  • 150 g (5 oz) raisins
  • 150 g (5 oz) walnuts
  • 80 g (3 oz) hard cheese
  • 4 medium sized red beets
  • Fresh parsley/dill/onion – to taste



Rinse beets and boil them until done. Remove stems and end. Peel the beetroots. Use one beetroot to cut out a “rose/flower.” Grate the remaining beets finely. Combine the veggie mass with mayonnaise and squeezed garlic cloves. (do everything in gloves to not stain your hands red)

Take a serving dish and start by arranging beets as a first layer. You can use a baking mold to get more even salad layers. Leave some beet mass to top your salad.

The second layer should be raisins. Cover them with boiling water beforehand and leave for 20-30 minutes. Then drain water. Put above the raisins chopped walnuts.

The third layer should be carrot – wash, peel, and grate it coarsely. Then combine the carrot with mayonnaise and arrange it above raisins.

The fourth layer forms hard cheese – also grated and mixed with mayonnaise.

Decorate the salad with halves of walnuts. Put one walnut at the center above. Make a circle out of greens above (you may use parley or dill, it’s all up to you).

Enjoy your meal!

Have you liked the recipe for a beetroot and walnut salad?

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