Beetroot Garlic Walnut Salad (No Mayo)

Juicy and piquant — beet salad with garlic and nuts. The dish can be served with sour cream or thick yogurt without additives, with baked or boiled meat, fish, as an independent snack. Sometimes steamed prunes are added to the salad for a velvety taste.
cook time: 10 min
Miles Denholm
Beetroot Garlic Walnut Salad (No Mayo)

Nutrition Facts (per serving)

226
Calories
19g
Fat
11g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Garlic 3 clove
Salt to taste
Walnuts 100 g
Beet 1 pc
Vegetable oil 1 tsp

Recipe instructions

Step 1

Step 1
Prepare the necessary products. Boil large beets in salted water for about 25-30 minutes in advance, then transfer to cold water and leave for 30 minutes until completely cooled. Instead of 1 large vegetable, you can use 2 small ones. Beets can also be steamed or baked in the oven — calculate the cooking time in such techniques based on the power of the steamer or oven.

Step 2

Step 2
Peel the beets and rinse in water. Cut into several parts and grate each of them using a fine-mesh grater into a deep salad bowl or bowl. If you wish, you can use a chopper or blender if you want to get a puree-like dish.

Step 3

Step 3
Lightly dry the walnuts in a frying pan or in the oven for about 10-15 minutes, stirring from time to time. Grind with your hands into a container with grated beets. You can place the nuts in a bag and, having tied it, beat it with a culinary hammer, chopping them into crumbs.

Step 4

Step 4
Peel the garlic cloves, rinse them and pass them through a special press into a container. Instead of fresh garlic, it is acceptable to use garlic powder or garlic oil. The main thing is that the dish must have a hint of garlic! Garlic oil can be created by frying chopped garlic cloves in a pan for a minute and pouring oil over them. Then you need to turn off the heat and let the oil in the pan cool.

Step 5

Step 5
Add salt and ground black pepper, if desired. When adding fresh herbs to the salad, do it at this stage, rinsing and chopping them: dill, parsley, celery, cilantro. Pour in vegetable oil. Use extra virgin olive oil if available. Can be replaced with unrefined sunflower, etc. Many people like to season this dish with mayonnaise — you can try this option too!

Step 6

Step 6
Gently mix all the salad ingredients together and leave for 20 minutes so that they are saturated with garlic aroma. It is best to take the dish out into the cold and then serve it chilled.

Step 7

Step 7
Place the beetroot salad with garlic and walnuts on plates or a platter, garnish with fresh herbs and serve.

Additional rubrics

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