Beetroot salad with nuts and berries
8 servings
100 minutes
Beetroot salad with nuts and berries is a harmonious blend of earthy beet flavor, fresh vegetables, and sweet-sour berry notes. The history of this dish is rooted in Russian cuisine, where beet has long been a staple ingredient. In this salad, it plays the main role, complemented by carrots, apples, radishes, and cucumbers that add a crunchy texture. Pine nuts add a nutty depth of flavor while wine vinegar and olive oil unite all the ingredients into a whole. Cauliflower makes the salad even more nutritious, while blueberries and cranberries give it unique brightness. This salad will be an excellent addition to any table, especially in the autumn and winter seasons when rich and healthy dishes are desired.
1
Cut boiled beetroot into strips, chop the beet greens, and marinate for 1 hour with lemon juice.
- Beet: 2 pieces
- Beet tops: 200 g
- Lemon juice: 5 tablespoon
2
Cut the carrot, peeled apple, radish, daikon, and celery root into thin strips.
- Apple: 1 piece
- Radish: 100 g
- Daikon: 100 g
- Celery: 1 piece
3
Grate fresh and lightly salted cucumbers on a coarse grater.
- Lightly salted cucumbers: 100 g
- Cucumbers: 100 g
4
Divide the cauliflower into florets and boil in salted water.
- Cauliflower: 100 g
- Salt: to taste
5
Combine all the vegetables. Add cranberries and blueberries.
- Blueberry: 50 g
- Cranberry: 50 g
6
Roast pine nuts in a dry pan and add to the salad.
- Pine nuts: 50 g
7
Dress the salad. For the dressing, whisk olive oil with wine vinegar. Add chopped herbs, salt, and pepper.
- Olive oil: 100 ml
- White wine vinegar: 2 tablespoons
- Green: 50 g
- Salt: to taste
- Ground black pepper: to taste