ReceptnaptárBeetroot, garlic and walnut salad
Beetroot, garlic and walnut salad is a simple, deep red cold dish of the Russian table and an integral part of festive cold platters. The walnuts add a creamy, nutty contrast to the earthy beetroot. Quick to make.
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Method
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- Peel the cooked beetroot and grate it on the coarse side of the grater.
- Crush the garlic.
- Toast the walnuts briefly in a dry pan.
- Mix the beetroot with the garlic, walnuts and mayonnaise.
- Season and add the oil.
- Rest in the fridge for 30 minutes and serve with dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the beetroot in its skin to keep its colour.
- Adjust the garlic to taste; amounts vary widely.
- A popular version adds prunes.
Frequently asked questions
Can the mayonnaise be left out?
Yes, olive oil and lemon juice also work.
How long does it keep?
2 days in the fridge.
Similar recipes
- Salade de betteraves au chèvre (beetroot salad with goat's cheese) · French
- Pomegranate bracelet salad (granatovy braslet) · Russian
- Rote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill) · German
- Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing) · German
- Beetroot Sauce · Hungarian
- Vinaigrette salad (Russian beetroot salad) · Russian
More russian ideas
- Mimosa salad (layered fish salad)
- Crab stick salad (krabovy salat)
- Egg and spring onion salad (yaichny salat)
- Russian cabbage salad with cucumber (kapustny salat)
- Cod liver salad (salat iz pecheni treski)
- Stolichny salad (capital salad with chicken)
- Cheese and garlic salad (syrny salat)
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