Beetroot Salad

4 servings

120 minutes

A classic of the Soviet feast and at the same time a traditional appetizer in every self-respecting canteen. Baking, wrapping in foil, is not necessary, but desirable - this way you will preserve all the juiciness and color of the beets, which can be lost during cooking.

Energy value per serving

• Calories: 378.1
• Proteins: 6.8g
• Fats: 33.2g
• Carbohydrates: 15.2g

Ingredients

• Beet: 500 g
• Garlic: 3 clove
• Walnuts: 100 g
• Mayonnaise: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the beetroot and dry it with paper towels. Wrap each root vegetable in foil and bake in an oven preheated to 180 degrees for 40–60 minutes.

   Required ingredients:

   • Beet: 500 g

2. Roast the nuts in the oven for 10-15 minutes.

   Required ingredients:

   • Walnuts: 100 g

3. Let the cooked beetroot cool down.

4. Peel the beet and grate it on a coarse grater.

   Required ingredients:

   • Beet: 500 g

5. Chop the nuts with a knife, not too finely.

   Required ingredients:

   • Walnuts: 100 g

6. Chop the garlic finely.

   Required ingredients:

   • Garlic: 3 cloves

7. Mix beetroot with garlic and mayonnaise, season with salt and pepper to taste.

   Required ingredients:

   • Beet: 500 g
   • Garlic: 3 cloves
   • Mayonnaise: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Serve the salad on individual plates and sprinkle with nuts.

   Required ingredients:

   • Walnuts: 100 g