Boiled Carrot and Egg Salad

Boil the carrots in salted water (cook for 20–25 minutes from the moment the water comes to a boil).

Hard-boil the eggs (cook for 10 minutes after the water comes to a boil). Cool them down by covering with cold water.

Cut the onion into half-rings, then cut the half-rings in half.

Sauté the onion in vegetable oil for 5–10 minutes, until soft and translucent.

Peel the carrots and grate them on a coarse grater.

Peel the eggs and grate them on a coarse grater.

Finely chop the walnuts.

Place the carrots, onion, walnuts, and eggs in a salad bowl. Season with salt and pepper, drizzle with vegetable oil, and toss well.

This boiled carrot salad looks wonderfully festive and vibrant — and of course it's absolutely delicious.