Beetroot and Carrot Salad with Walnuts and Cheese

Cook the Vegetables:

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

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