Festive Beetroot Salad with Garlic and Walnuts

The simplest, budget-friendly, for holidays and every day! Beetroot salad with garlic and walnuts is a dish that, despite its apparent simplicity, will decorate any feast. The combination of sweet beets, spicy garlic and crunchy nuts will please even the most discerning gourmet.
cook time: 2h
Ethan Rowley
Festive Beetroot Salad with Garlic and Walnuts

Nutrition Facts (per serving)

137
Calories
10g
Fat
10g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Walnuts 50 g
Beet 2 pc
Mayonnaise 1.5 tbsp

Recipe instructions

Step 1

Step 1
How to make beet salad with garlic and walnuts? Prepare your food. Try to choose sweet varieties of beets; they are usually dark in color. Root vegetables should be firm, without dents or signs of spoilage. You can take walnuts already shelled or peel them yourself.

Step 2

Step 2
Boil the beets. How to cook beets? You can simply boil it in a saucepan in water. To do this, wash the root vegetables well with a brush, fill them with cold water and place on medium heat. After boiling, reduce the heat and cook the beets for 30 to 60 minutes, depending on the size of the fruit. You can also bake beets in foil in the oven at 180°C for 30-40 minutes. Or in the microwave at maximum power for 6-8 minutes.

Step 3

Step 3
Determine the readiness of the beets with a sharp knife — it should easily pierce the fruit. Cool the finished beets completely, then peel them.

Step 4

Step 4
Grate the beets on a medium grater. I prefer this method, but in general you can cut it into small cubes, strips or grate it on a coarse grater. Itʼs whatever you like.

Step 5

Step 5
Place the grated beets in a salad bowl. Peel the garlic clove and pass through a press. You can also grate it on the finest grater or chop it with a knife. Add salt and ground black pepper to taste. Be careful — if you season your salad with mayonnaise, keep in mind that it also contains salt.

Step 6

Step 6
Grind the walnuts in a mortar. Or chop it with a knife. I prefer to chop it very much so that there are no large pieces in the salad, but this is a matter of taste, you can leave large pieces. It is better to lightly dry the peeled nuts in a dry frying pan beforehand — they will become crispier and more aromatic.

Step 7

Step 7
Add nuts to the salad bowl. Put mayonnaise in it. Instead of mayonnaise, you can use sour cream, a mixture of mayonnaise and sour cream, or natural yogurt.

Step 8

Step 8
Serve the salad by placing it in a salad bowl or on a plate using a cooking ring. You can decorate it with herbs and pieces of nuts. Bon appetit!

Additional rubrics

Related recipes