Beet and Walnut Salad with Remoulade Sauce
0
0
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
4
Description
Beet and Walnut Salad with Remoulade Sauce
Ingredients
- Yellow Beets - 2 pieces
- Walnuts - 15 pieces
- Herbs - 1.8 oz
- Mayonnaise - 3.5 oz
- Meyer Lemon Juice - 1 tablespoon
- Sour Cream - 1 tablespoon
- Mustard Greens - 1 tablespoon
- Capers - 1 teaspoon
- Scallions - 0.4 oz
- Sardines - 0.2 oz
- Parsley - 0.1 oz
- Chervil - 0.1 oz
- Tarragon - 0.1 oz
- Pickles - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the beets, peel and chop them.
Step 2
Toast the walnuts in a dry skillet and chop them coarsely.
Step 3
Prepare the Remoulade sauce. To the mayonnaise, add lemon juice, sour cream, and mustard. Add chopped capers, finely chopped onion, sardine paste, chopped parsley, chervil, tarragon; finely chopped or grated pickles, salt, and pepper. Mix everything well and whip it.
Step 4
Combine the beets and walnuts. Dress the salad with the sauce.
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