1. Peel the carrots or wash them well if you have young root vegetables. We rub it on a grater. To make the salad look more attractive, use a Korean carrot grater.

2. For salad beets, take those that have a dark color. These beets have the richest taste. And of course, color. We clean the beets and grate them in the same way as for Korean carrots.

3. Now you can peel the garlic and pass it through a press or finely chop it. In spring, garlic can be replaced with wild garlic. We wash the dill and finely chop it.

4. Now add vegetable oil, cold-pressed olive oil is best, but sunflower oil will also be appropriate. We also season the salad with apple cider vinegar. If you don’t have this at hand, take a canteen, but in smaller quantities.

5. Salt and pepper the salad after mixing. What else can be added to such a salad and what would be appropriate? Of course walnuts! They need to be dried in a frying pan or in the oven, peeled off the film and chopped not very finely. Raisins will also go well with beets and carrots. It must first be soaked in boiling water for 20 minutes, then added to the salad.

6. Serve the finished salad immediately to the table. For those who adhere to a diet and proper nutrition, remember that raw vegetables and fruits are best consumed in the first half of the day.

See also video recipes:

1) Very tasty and juicy raw beet salad

2) Light salad of beets and raw carrots

The main advantages of beets are their usefulness and availability at any time of the year. In addition, this root vegetable is ideal for both salads and desserts, which is why it has earned popularity among professional chefs and lovers of tasty and healthy eating.

List of recipes in the article:

You can quickly prepare a salad of boiled beets and several other beet salad options that are perfect as a main course or light snack.

Boiled beet salad

To prepare a boiled beet salad, take:

• 1 large beet
• half a glass of table vinegar 6%
• 2 tablespoons vegetable oil
• 2 pinches of black pepper and salt to taste

To begin, thoroughly wash and cook the beets. Once ready, cool the root vegetable, peel it and cut into thin slices. Set the container with boiled beets aside.

Large vegetables require cooking for at least 3 hours, medium - 2 hours and small - up to 50-60 minutes. For salads, it is recommended to choose small vegetables that do not take so long to cook

Prepare the marinade: pour 6% table vinegar over the chopped beets and leave for fifteen minutes. After this, drain the liquid, place the pickled beets in a salad bowl, add salt and pepper to taste and season with vegetable oil. The simplest boiled beet salad is ready. If desired, it can be supplemented with finely chopped prunes or a sweet apple, grated through a fine grater.

Beet and carrot salad

To prepare a healthy and dietary beet salad with carrots you will need:

• 1 boiled beet
• 1 fresh carrot
• table mayonnaise and salt for dressing

Wash the beets, boil them until soft and peel them. Wash and peel the carrots, then grate the vegetables on a coarse grater, put them in a salad bowl, add salt to taste and season the salad with mayonnaise. If desired, garnish the salad with fresh carrots with parsley or dill.

Beet salad from boiled carrots

To prepare a delicious and beautiful layered salad of beets and boiled carrots, take:

• - 1 medium-sized beet
• - several large potatoes
• - 1 onion
• - 150 grams of mayonnaise
• - 1 carrot
• - 3 eggs
• - 2 apples
• - salt to taste

Boil the vegetables, drain the water, cool them and peel them. Boil the eggs hard.

These salad vegetables are cooked for 30–40 minutes. Readiness is determined by the softness of the vegetable, pierced with a sharp knife.

Grate the boiled potatoes, carrots, eggs and beets on a medium grater into separate bowls. Chop the onion into small pieces and pour boiling water over it for ten minutes to remove the unpleasant bitterness. Drain the water. Peel the apple and grate it on a fine grater.

Now start laying layers of salad on the bottom of a wide plate in the following sequence: first a potato layer, salted and coated with mayonnaise, then a carrot layer, coated with mayonnaise on top, the third layer will be onions, then egg-apple layers, coated with mayonnaise and, finally, a beet layer . Decorate the salad with a mayonnaise mesh and sprigs of fresh herbs, let it brew and serve after an hour.

Beetroot and seaweed salad

For lovers of the healthiest seaweed, here is a recipe for beetroot salad with this specific product.

Take:

• 1 beet
• 200–300 g pickled seaweed
• vegetable oil
• ground black pepper and salt to taste

Boil the beets, cool them, peel them and cut them into small cubes. Drain the marinade from the seaweed and add it to the chopped beets. Season everything with vegetable oil, pepper and salt to taste.

To prevent the bright burgundy color of the beets from fading during cooking, add a teaspoon of vinegar or two teaspoons of lemon juice to boiling water. These ingredients will preserve and give the vegetable greater brightness.

Add a handful of peeled walnuts to the prepared salad, mix, let it brew and serve the dish. If desired, you can replace the seaweed with pickled cucumbers or herring, and use mayonnaise, sour cream or a mixture of mayonnaise and sour cream as a dressing. Olive or sunflower oil, loved by adherents of diets and healthy eating, is also suitable as a sauce for this dish.

“In both salad and borscht, there is no better beetroot at all”

Raw beet salad is a storehouse of vitamins and nutrients combined with great taste, if you know how to prepare it correctly. It is perfect for those who want to lose weight and fill the body with strength and energy. It is also good for fasting days.

Only the simplest and freshest vegetables straight from the garden.

You will need:

• fresh beets – 1 pc.;
• citric acid – 2 g;
• medium apple – 1 pc.;
• vegetable oil – 35 ml;
• carrots – 1 pc.

Cooking step by step:

1. We wash the vegetables from dirt under the tap and cut off the skin from them. The apple is processed last, as its flesh begins to darken after a couple of minutes.
2. Grind carrots, beets and apples.
3. Combine a lot of vegetables in a deep salad bowl.
4. Pour in a little citric acid, pour in any kind of vegetable oil.
5. Additionally, you can chop green onions. The salad can be served.

Cooking with garlic

For lovers of a spicy, tart taste, garlic is added to the vitamin salad.

Recipe Ingredients:

• salt to taste;
• one beet;
• mayonnaise – 40 g;
• black pepper to taste;
• two cloves of garlic.

How to make beet salad with garlic:

1. Peel the washed beets. We pass it through a grater.
2. Using a knife, finely chop the peeled garlic cloves.
3. We put the processed products in a beautiful salad bowl and season with mayonnaise.
4. All that remains is to add salt and pepper to taste and mix. A tasty, healthy and light salad is ready.

French salad – with beets and potatoes

More nutritious, but no less healthy and tasty salad. Be sure to try it.

Grocery list:

• five walnuts;
• one fresh beet;
• one potato tuber;
• mayonnaise – 40 g;
• one carrot;
• sunflower oil – 40 ml;
• two fresh cucumbers;
• white cabbage – 0.2 kg.

Step-by-step instruction:

1. Remove the peel from potato tubers, carrots and beets.
2. We wash white cabbage and green cucumbers under the tap.
3. We chop the nuts and finely chop their kernels with a knife.
4. Shred the potatoes into thin strips.
5. Fill the potato pieces with water and leave for 20 minutes. After this, drain the water. This will remove the starch that we don't need.
6. Sauté it in sunflower oil until golden.
7. We transfer the finished potatoes to paper napkins - the oil will leave them.
8. We chop the cabbage leaves thinly and lightly mash them with our hands.
9. Place the processed ingredients in neat handfuls along the edges of a flat dish. Place mayonnaise in the middle and sprinkle with nuts.

With apples

Recipe Ingredients:

• olive oil to taste;
• white cabbage – 100 g;
• one carrot;
• salt to taste;
• two garlic cloves;
• one apple;
• one beet.

Step-by-step preparation:

1. Wash and peel the vegetables.
2. Remove the core, seeds and thin skin from the apple. We process the pulp on a grater.
3. Shred the cabbage thinly with a knife.
4. Press the garlic cloves under pressure.
5. Cut the beets and carrots into small pieces.
6. Throw the chopped vegetables into a deep bowl, pour in the required amount of salt.
7. Season the resulting salad with olive oil and mix the ingredients.

Cabbage and raw beet salad

Recipe Ingredients:

• garlic – 2 cloves;
• fresh cabbage – 0.2 kg;
• salt – 6 g;
• half a large apple;
• fresh parsley – 30 g;
• beets – 1 pc.;
• granulated sugar – 5 g;
• lemon juice.

Step-by-step instruction:

1. We remove unnecessary leaves and stalks from the cabbage fork. Shred into thin strips.
2. Pour salt and rub it with your hands.
3. We pass the peeled beets through the large links of a grater.
4. Chop the garlic into small pieces with a knife.
5. Grate the peeled half of the apple.
6. Combine vegetables and apple in a bowl.
7. Squeeze the juice from half a lemon and add it to the salad.
8. Add salt and sugar and mix.
9. Leave the dish aside for 15 minutes.
10. Finely chop the washed parsley and pour it into the salad.

Raw beets in Korean - step by step

What to take:

• vinegar – 30 g;
• paprika – 9 g;
• beets – 1 kg;
• black pepper – 10 g;
• sugar – 25 g;
• one head of garlic;
• ground coriander – 20 g;
• red pepper – 5 g;
• sunflower oil – 100 ml;
• salt – 10 gr.

Step-by-step preparation:

1. We remove the skins from the washed beets.
2. Rub on a grater.
3. We divide the head of garlic into cloves, peel each of them and press them in a press.
4. Heat the sunflower oil in a frying pan.
5. Place garlic in it, add coriander, both types of pepper, salt, paprika, sauté for one minute, constantly stirring the mass.
6. Transfer the grated beets into a jar, add the contents of the frying pan, vinegar and sugar.
7. Close the lid, shake the jar and seal in the refrigerator for 20 hours.
8. During this time, the salad will be saturated with its own juice, and its taste will become rich and spicy.
9. Remove the appetizer from the refrigerator and serve.

Brush - for weight loss

This salad was invented specifically for dietary nutrition. It helps to significantly reduce excess weight and fill the body with vitamins necessary for normal functioning and good mood.

List of ingredients:

• cabbage - half a head of cabbage;
• lemon juice - to taste;
• two red beets;
• salt and ground pepper to taste;
• three carrots;
• olive oil – 30 ml.

How to make a super diet salad:

1. Divide the cabbage fork in half and remove unnecessary leaves. We chop everything else finely.
2. Rub with your hands until a little juice appears.
3. Remove the skins from the remaining vegetables and rinse.
4. We process carrots and beets on a grater. Mix them with cabbage.
5. Pour in olive oil and lemon juice. You can sprinkle a little ground black pepper and salt and chop fresh herbs.

Recipe Ingredients:

• one pickled onion;
• sunflower oil – 18 ml;
• one beet;
• a handful of chopped greens;
• fresh cabbage – 100 g;
• one carrot;
• salt to taste.

Step-by-step preparation:

1. Peel all vegetables, remove unnecessary leaves and rinse under the tap.
2. Finely chop the cabbage with a knife and crush it with your hands in a bowl.
3. If you don't have ready-made pickled onions, prepare a brine for them.
4. To do this, pour 40 ml of hot water, 5 ml of vinegar and 8 grams of sugar into a separate cup, stir.
5. Pour the resulting brine over the peeled onion and wait 5 minutes.
6. Chop fresh herbs. It could be parsley, celery or dill.
7. Combine all the products in a salad bowl, add sugar, sunflower oil, salt and black pepper.
8. Mix the salad and serve.

The benefits of raw beet salad for the gastrointestinal tract

The benefits of salad for the gastrointestinal tract are undeniable. Dishes made from raw beets are suitable not only for those who are on a diet. Such a dish will be useful to all people. Beets contain iodine, potassium, zinc, magnesium, iron, vitamins B, PP, P, E. Red beets must be included in the diet in winter and early spring, when we most need vitamins and minerals.

The vegetable is useful for people suffering from stomach ulcers. It has anti-inflammatory, therapeutic and dietary properties, removes harmful substances, toxins and waste, improves digestion and the general condition of the body. Beets have a positive effect on the process of hematopoiesis and metabolism.

I suggest preparing a salad consisting of only three ingredients: beets, carrots and apples, but at the same time rich in vitamins and minerals. This salad is a real “vitamin bomb”. The components are not subjected to any heat treatment, due to which all useful substances are preserved. This vitamin salad can be prepared all winter long, because carrots, beets and apples store very well. This salad is low-calorie and is perfect for those who are watching their figure. Beetroot salad is lean; during fasting it will support your body with useful microelements.

Beetroot is a “cleaner” of the body; it not only mechanically cleanses the intestines, helping with constipation, but also helps destroy putrefactive bacteria. It also prevents the development of atherosclerosis and obesity. That is why raw beet salad should be included in your diet.

Carrots are a champion in vitamin A content, which improves immunity, promotes growth and rejuvenation of the body, and improves vision. Carrots also contain many phytoncides that help with colds. Fresh carrots and beets in a salad will complement each other very well.

Apples remove harmful substances from the body and help digestion. These fruits are rich in vitamin C and iron.

So if you have beets, carrots and apples in your refrigerator, don’t hesitate to make yourself a vitamin salad from them!

Fresh beetroot, carrot and apple salad

To prepare a vitamin salad you will need

Ingredients:

• 1 raw beet,
• 1-2 fresh carrots,
• 1 apple,
• citric acid - on the tip of a knife,
• 2 tbsp. l. sunflower or olive oil.

Cooking process:

Prepare the necessary ingredients for the salad: peel and wash raw carrots and beets. Leave the apple for now; it will need to be added last so that it does not darken under the influence of oxygen.

Grate beets and carrots. Peel the apple (if the skin is thin, you don’t have to peel it) and also grate it on a beet grater.

All the vitamin components are assembled, now you need to add a few crystals of citric acid.

The most affordable vegetables - beets and carrots - are very useful due to the presence of vitamins and minerals in them. Any family can afford to cook them often, and these ingredients will not allow you to gain weight. So that your menu is not monotonous, we offer you 15 different salads with these main ingredients.

If among your guests there are vegetarians and fans of a raw food diet, some salads based on beets and carrots will suit them too. Choose suitable recipes from our selection.

How to make beet and carrot salad - 15 varieties

Fans of a raw food diet will appreciate this recipe. This dish is a storehouse of vitamins on your table.

In order to successfully absorb all the beneficial substances contained in raw carrots, be sure to consume them with fats (oils, sour cream, etc.).

Ingredients:

• a couple of medium carrots.
• one beet is larger than average
• sour cream - half a glass
• a third of a glass of dried cranberries
• half a glass of shelled walnuts

Preparation:

Wash and peel the vegetables. Grate them on a grater with medium holes. Add sour cream and stir.

Add chopped nuts and dried cranberries to the salad, and add salt if desired. Mix again.

Pomegranate bracelet - a spectacular salad for the festive table

If you have never prepared this salad for your loved ones, it's time to do it. It is formed in a way that has not yet been described in this collection. At the end of the recipe there is a short video for it.

Ingredients:

• 50 grams of walnuts nuts
• prunes - 50 grams
• one chicken breast fillet
• 1 pomegranate
• 1 beet
• 1 carrot
• 2 chicken eggs
• two or three potatoes
• mayonnaise
• optional salt/pepper
• rast. oil

Preparation:

Boil the breast, potatoes, carrots and beets. Soak the prunes in water (warm) for 10-15 minutes.

In the center of a flat large plate, place a glass, spread with sour cream. oil

Lay out the layers like this:

shabby potatoes,

beets (sprinkle with chopped nuts),

chopped chicken fillet,

pieces of prunes,

grated carrots (press the salad, giving it the correct round shape),

grated eggs,

Cover the ingredients completely with pomegranate seeds and refrigerate for half an hour to soak the salad.

Video for the recipe with a slightly different version of the ingredients:

Ingredients:

• 2-3 carrots
• 2-3 beets
• tablespoon lemon juice
• tablespoon olive oil
• a pair of garlic cloves
• greens (parsley)

Preparation:

Vegetables are grated raw and peeled (on a grater with medium holes). The greens are chopped, the garlic cloves are passed through a press. Everything is mixed together and seasoned with olive oil mixed with lemon juice. You can add some salt.

Thanks to the cabbage, this vegetable salad will take up a much larger container. You can use this to fill your table inexpensively.

Ingredients:

• boiled beets (4 small or medium sized pieces)
• fresh carrots (a couple of pieces)
• cabbage - half a small head of cabbage
• half an onion
• 3 garlic cloves
• 1/3 hot pepper
• a couple of tablespoons of walnuts
• tablespoon lemon juice
• mayonnaise and salt

Preparation:

Grind the ingredients separately: cut the beets into cubes, do the same with the onions, grate the carrots, chop the cabbage into strips, and chop the garlic and pepper using a press.

In a free bowl, mash the salted cabbage with lemon juice by hand. Then put the carrots there and mash them together.

Add nuts, garlic, pepper, beets and onions. Add salt if necessary. Mix with mayonnaise.

See how this salad is prepared:

Carrots and beets go well with various ingredients: fish, cabbage, apples, nuts, cheese, herbs and other products. By boiling carrots and beets for future use, you can prepare a whole range of different dishes from them.

This spicy and light salad prepares very quickly, and looks bright and attractive. If you have cooked vegetables in stock, this appetizer can be on your table almost instantly. It is suitable even for vegetarian friends who closely monitor their weight.

Ingredients:

• one is welded. beet
• one is welded. carrot
• one and a half tsp. mustard beans
• feathers green onion (optional - other greens)
• rast. oil (half a teaspoon)

Preparation:

Peeled vegetables are cut into cubes, the remaining ingredients are added to them, and the salad is mixed.

This is a hearty and satisfying salad that will feed several people.

Ingredients:

• 6 boiled beets
• 2 boiled carrots
• 3 garlic cloves
• one hundred g of cheese
• 2 chicken breasts (cooked)
• prunes (small package)
• walnut nuts
• mayonnaise
• parsley

Preparation:

The dish is formed in layers:

Coarsely grated beets, mixed with chopped garlic and mayonnaise (1/2 of this mixture);

Chopped breasts mixed with chopped walnuts. nuts and mayonnaise;

Grated carrots and cheese mixed with mayonnaise.

Chopped prunes combined with mayonnaise.

Remaining beet mixture.

If anything remains unclear to you, here is the video for this recipe:

This one dish can replace appetizers along with a hot dish - very convenient when you need to nourish random guests. The ingredients are served together but not mixed.

Ingredients:

• 1 fresh carrot
• 1 fresh beet
• unfrozen chicken fillet - about 200 grams
• one fresh cucumber
• two raw potatoes
• some fresh cabbage
• mayonnaise (or other sauce of your choice)
• spices to taste

Preparation:

Cut the chicken fillet into strips and sprinkle with pepper and salt. Peel the potatoes and cut into slices. Fry the meat and potatoes in vegetable oil without mixing (in the same pan or in different pans).

Take a wide flat dish on which to serve the French salad. Place a gravy boat with mayonnaise in the middle. Visually divide the dish into 6 equal sectors: one ingredient will be laid out for each:

chopped carrots (using a coarse grater);

chopped beets (also grated);

cabbage strips (cut);

cucumber strips (cut);

fried meat;

fried potatoes.

If you don't have any ingredient, replace it with another one, depending on your taste. For example, add pickles, green peas, and onions. And for vegetarians, serve without meat.

You'll need a variety of spices for this richly flavored recipe. If you've never made Korean salads, watch the short video below the recipe.

Ingredients:

• one large or two small beets (raw)
• raw carrots about 6 pieces
• ground cilantro seeds
• 2-3 garlic tooth
• red pepper
• balsamic vinegar
• olive oil
• soy sauce
• tbsp honey

Preparation:

Chop the peeled carrots and beets on a Korean carrot grater so that they lie separately in one container: carrots on one side, beets on the other. Pour the balsamic vinegar over the beets and shake them with your hands.

Separately, remember the carrots a little. Place ground coriander, pressed garlic and red pepper on top of the carrots in one place. Add salt, and pour soy sauce and honey in a circle over the vegetables, avoiding the spices lying in the middle. Heat the olive oil until it boils and pour it over the spices lying on top of the carrots. After mixing everything, try it. Add salt or vinegar if necessary. Keep the dish in the refrigerator for at least an hour.

Here is the video for the recipe:

This appetizer is very savory in taste, because the dish includes raisins, garlic and walnuts. But its design can be no less impressive. You can find on the Internet many examples of how you can serve this salad so that all guests remember it exactly.

Like many other salads, “Mistress” has different preparation options. For example, some people add fresh orchard to it.

Ingredients:

• cooked beets (1)
• fresh carrots (1)
• one hundred or a little more grams of raisins (you need to pour boiling water over them)
• one hundred grams of walnuts. nuts (a little more if possible)
• hard cheese - 150 grams
• garlic - three cloves.

Preparation:

The salad will consist of three layers, each of which is covered with mayonnaise:

1st layer - fresh carrots, grated coarsely, mixed with steamed raisins;

2nd layer - coarsely grated cheese, mixed with chopped garlic;

3rd layer - boiled beets are combined with chopped nuts.

In the refrigerator, the salad should be soaked in mayonnaise.

This salad can also be served warm. In the video below the recipe it will be shown third, and before it you will find two more simple recipes with the same vegetables.

Ingredients:

• half a small head of cabbage
• one large raw carrot
• one large raw beet
• raw fillet of one chicken breast
• mayonnaise

Preparation:

Finely chop the cabbage, grate the beets and carrots on a Korean carrot grater. Add salt and mash everything together with your hands.

Cut the chicken fillet into thin pieces and fry in vegetable oil until tender, adding salt and pepper.

Place the finished fillet in the salad, season with mayonnaise and serve.

Here you will find a video with such a recipe.

A variant of one of the most famous salads with a special taste.

Ingredients:

• half a kilo of potatoes (cooked in their skins)
• 400 grams of beets (cooked)
• 250 grams of carrots (cooked)
• two green apples
• 1 onion
• salt pepper
• 350 grams of pickled cucumbers
• 350 gram jar of green peas
• 350 grams of sauerkraut
• dressing of your choice

Preparation:

Peel the cooked vegetables and cut them into equal cubes.

Cut the peeled apples into smaller pieces, but also into cubes.

The onion is finely chopped and can be doused with boiling water.

Also cut the pickled cucumbers into small cubes.

Add green peas and sauerkraut to everything (you can chop it slightly).

Pepper and salt are added to taste, the salad is seasoned with vegetable oil or other dressing and mixed well.

Fans of a healthy lifestyle and lovers of experimentation will enjoy this version of a beetroot and carrot dish, an unusual and tempting recipe.

Ingredients:

• half a kilo of fresh beets
• a quarter kilo of fresh carrots
• bunch of green onions
• 50 g salted peanuts
• 125 ml natural yogurt
• 1 tsp honey
• pinch of chili powder
• a chain of ground ginger

Preparation:

First you need to make the dressing: mix yogurt, honey, ginger and chili.

Grate the peeled beets and carrots on a coarse grater.

Finely chop the green onions. Chop the peanuts.

Add onions and nuts to the salad, pour over the dressing, and stir. If necessary, you can add salt.

Vinaigrette can be prepared in different ways, adding or, conversely, removing certain ingredients. Our herring vinaigrette recipe is one of the simple and satisfying versions of the famous salad.

Ingredients:

• boiled vegetables: two beets, two carrots, three potatoes
• 3 pickled cucumbers
• bulb
• can of green peas
• 200 grams of herring
• vegetable oil for dressing
• salt, pepper, mustard.

Preparation:

Peel the boiled vegetables and cut into cubes together with the cucumbers. Chop the onion and pour boiling water over it. Clean the herring and also cut into cubes. Mix everything in a container, adding peas. Add salt and pepper to taste. As a dressing, use vegetable oil with mustard added to it.

You can add green onions or other greens.

This simple salad can also be layered. The dressing with citrus juice and feta cheese makes it different from other recipes we have given earlier.

Ingredients:

• one beet
• one carrot
• a couple of garlic cloves
• some fresh dill and parsley
• 5-6 walnuts
• 50-70 grams of cheese
• olive oil - a couple of tbsp. l.
• lemon juice - 2-3 tbsp.
• orange juice - 2-3 tbsp.
• pepper and salt to taste

Preparation:

First you need to prepare the dressing. Mix olive oil, lemon and orange juices, chopped herbs and garlic. Salt and pepper. Leave to infuse.

Grate boiled and peeled beets and carrots on a Korean carrot grater separately.

Grind walnuts. Cut the cheese into cubes.

Place the beets on a plate and pour some of the dressing over them. Place carrots on top and also pour dressing over them. Arrange the cheese cubes evenly, sprinkle with nuts and pour over the remaining dressing.

Short video:

If you want to cook something interesting, pay attention to this layered salad recipe.

Ingredients:

• large beets (boil)
• medium carrots (boil)
• one hundred grams of cheese
• 1 kiwi
• 1 garlic clove
• tablespoon raisins
• mayonnaise

Preparation:

Pour boiling water over the raisins for 15 minutes, then dry. Peel the vegetables that have cooled after cooking and grate them separately (medium). Grate the cheese too. Cut the kiwi into thin slices, after peeling it.

Squeeze the garlic through a garlic press and mix it with three tablespoons of mayonnaise.

Form the salad in layers:

mayonnaise with garlic,

kiwi in one thin layer,

Place in the refrigerator to soak for half an hour. Garnish (for example, parsley and kiwi pieces).