Festive Tricolor Salad

Festive Tricolor Salad

Decorate with pomegranate seeds and serve as part of a festive meal!

  • 6
  • 20 minutes
  • 1 hour 10 minutes


  • 3-4 medium beets
  • 3-4 large carrots
  • 16 oz finely shredded cheese
  • 3 medium cloves of garlic
  • 5-6 tbsp mayonnaise
  • salt, pepper to taste
  • pomegranate seeds for decoration (optional)


  1. Thoroughly wash the beets and carrots and place them in two separate large pots of water.
  2. Boil the beets for about an hour (or until knife easily slides into the beet) and the carrots for about 30 minutes (or until tender).
  3. Remove the beets and the carrots from water and let cool.
  4. Peel the skin from the beets and carrots (separately, since you don’t want to discolor the carrots).
  5. Grate the carrots and the beets into separate bowls.
  6. Clean the garlic cloves and squeeze into the mayonnaise by using a garlic press (separate bowl), add salt and pepper to taste.
  7. Shred the cheese (I used mozzarella, but cheddar works well too), or empty the contents of the pre-shredded package into a bowl.
  8. Add 2 tbsp of the mayonnaise mixture to the cheese.
  9. Transfer the cheese mixture to the bottom of a large clear bowl.
  10. Add 2 tbsp mayonnaise to the carrots, mix well, and add the mixture as a second layer of the large bowl.
  11. Repeat with the beets and add the beet mixture as the top layer of the salad.