Beet, Walnut & Raisin Salad

Refreshing, budget-friendly, vitamin-packed, for every day. Salad with raisins, walnuts and beets is prepared quickly and easily, even a beginner in cooking can handle it. For people who love beets, this salad will be an interesting variety on the menu.
cook time: 1h 40 min
Logan Winslow
Beet, Walnut & Raisin Salad

Nutrition Facts (per serving)

218
Calories
14g
Fat
19g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Beet 350 g
Hard cheese 50 g
Raisin 50 g
Walnuts 50 g
Garlic 1 clove

Refueling:

Olive oil 2 tbsp
Lemon juice 1 tbsp
Honey 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a salad with raisins, walnuts, beets, cheese and garlic? First, prepare the necessary ingredients. You can use beets not only boiled, but also baked in the oven. Stores sell ready-boiled beets in vacuum packaging. Using store-bought beets will save you cooking time.

Step 2

Step 2
Boil the beets in their skins or bake in foil in the oven until cooked. Cool the finished beets, peel them and grate them on a coarse grater or a Korean carrot grater.

Step 3

Step 3
Grate the cheese using the same grater as the beets. What cheese is suitable for this salad? Any — hard, semi-solid. The main thing is that it is tasty, of high quality, without milk fat substitutes. I have regular Russian cheese. For information on different types of cheeses, see the article at the end of this recipe under the steps.

Step 4

Step 4
Pour boiling water over the raisins and leave for 10 minutes.

Step 5

Step 5
Then drain the water and dry the raisins. You can take any raisins: dark or light, large or small. You can replace or supplement raisins with other dried fruits, such as prunes and dried apricots.

Step 6

Step 6
Lightly heat the walnuts in a dry frying pan and chop with a knife. If desired, you can replace the nuts with cashews, hazelnuts or pine nuts. Or, instead of nuts, add peeled sunflower seeds, fried in a dry frying pan.

Step 7

Step 7
In a bowl, combine olive oil, lemon juice, liquid honey, salt and pepper and beat with a fork until smooth. Instead of olive oil, you can use any vegetable oil. You can replace the vegetable oil dressing with mayonnaise or sour cream.

Step 8

Step 8
In a bowl, combine beets, cheese, raisins, walnuts and a garlic clove passed through a press.

Step 9

Step 9
Pour dressing over salad and toss to coat. Place in the refrigerator for 20 minutes to soak.

Step 10

Step 10
Place beetroot salad with cheese, raisins and nuts on a plate, garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

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