Radish salad with nuts and beetroot tops
4 servings
30 minutes
Radish salad with nuts and beet greens is a fresh, light yet nutritious European recipe rooted in rural culinary traditions that used available seasonal ingredients. Crunchy radish adds a spicy kick to the salad, fresh cucumbers provide juiciness, and nuts contribute a pleasant creamy texture and rich flavor. Young beet greens add a subtle earthy note, making the dish unique and vitamin-rich. The dressing of sour cream, egg yolk, and herbs adds softness while enhancing the aroma and bringing all components together into a harmonious dish. It’s perfect as a light dinner on its own or as a side to meat dishes. Especially good in summer when you crave something refreshing yet filling.
1
Thoroughly wash the young beet greens, finely chop them, salt them, and lightly press to release juice.
- Beet tops: 100 g
- Salt: to taste
2
Grate radishes and fresh cucumbers on a coarse grater.
- Radish: 200 g
- Cucumbers: 200 g
3
Roast the walnut kernels in a dry pan and chop them.
- Walnuts: 50 g
4
To prepare the dressing, whisk sour cream with crushed yolk, add finely chopped green onion and dill and parsley greens.
- Sour cream: to taste
- Egg yolk: 1 piece
- Green onions: 30 g
- Green: 30 g
5
Combine the vegetables with greens and nuts, dress the salad. Add salt and pepper.
- Walnuts: 50 g
- Beet tops: 100 g
- Radish: 200 g
- Cucumbers: 200 g
- Salt: to taste
- Ground black pepper: to taste