Beet Salad
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
4
Description
A classic of Soviet feasts and a traditional appetizer in every respectable cafeteria. While it's not mandatory, roasting the beets wrapped in foil is recommended — this way, you'll preserve all the juiciness and color of the beets that can be lost during boiling.
Ingredients
- Beetroot - 17.6 oz
- Garlic - 3 cloves
- Walnuts - 3.5 oz
- Mayonnaise - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the beets and dry them with paper towels. Wrap each beetroot in foil and bake in an oven preheated to 356°F for 40 to 60 minutes.
Step 2
Roast the nuts in the oven for 10–15 minutes.
Step 3
Allow the cooked beets to cool.
Step 4
Peel the beetroot and grate it using a coarse grater.
Step 5
Chop the nuts coarsely with a knife.
Step 6
Finely chop the garlic.
Step 7
Mix the beetroot with garlic and mayonnaise, and season with salt and pepper to taste.
Step 8
Arrange the salad on individual plates and sprinkle with nuts.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.