Beetroot and Carrot Salad with Walnuts and Cheese

1. Cook the Vegetables:

2. Boil the beetroot and carrots until soft. This should take about 20 minutes. After they’re cooked, allow them to cool.

3. • Once cool, grate the beetroot and carrots into strips using a box grater or food processor.

4. Prepare the Salad Ingredients:

   • Grate the cheese and chop the parsley finely.
   • Grind the walnuts into small pieces using a food processor or nut grinder.
   • Mince the garlic finely.

5. Make the Dressing:

   • In a bowl, combine the oil, milk, lemon juice, mustard, salt, pepper, and sugar.
   • Use a mixer or whisk to blend the ingredients together until smooth and creamy.

6. Assemble the Salad:

   • In a large bowl, combine the grated beets and carrots with the cheese, walnuts, parsley, and minced garlic.
   • Pour the prepared dressing over the salad and toss gently to combine everything evenly.

7. Serve:

   • Serve the salad immediately, or refrigerate for 15-20 minutes to chill before serving. This salad can also be stored in the refrigerator for up to 1 day.

Serving Suggestions:

• Serve as a side dish to complement grilled meats, sandwiches, or as a light meal on its own.
• Enjoy with some crusty bread or over a bed of leafy greens for extra nutrition.