Beetroot salad with walnuts
4 servings
150 minutes
Beetroot salad with walnuts is a refined dish of European cuisine, combining the sweet tenderness of beets with the crunchy texture of nuts. This salad is known for its simplicity and richness of flavors: caramelized onions add a light spiciness, while fresh basil brings a touch of freshness. The age-old tradition of consuming beets makes this dish not only tasty but also healthy due to its wealth of vitamins and antioxidants. Nuts add nutrition, and lemon juice highlights the natural sweetness of the ingredients. It is perfect as a side dish for meat dishes or as an independent snack. This salad delights not only in taste but also in aesthetic appeal: its rich burgundy color makes it a decoration for any table.
1
Wash the beetroot. Pour cold water into a pot, bring to a boil and add the beetroot. Cook the beetroot on low heat for about 1.5 - 2 hours until done.
- Beet: 2 pieces
2
Peel the onion, rinse it with cold water, and chop it into half rings. Fry the onion in sunflower oil in a heated pan.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
3
Peel the beetroot, grate it on a coarse grater and add it to the pan with frying onions. Add salt, mix and fry a little together with the onions.
- Beet: 2 pieces
- Onion: 1 piece
- Salt: to taste
4
Then chop the basil leaves and walnut kernels in a blender or with a knife. Remove the roasted beetroot and onion from the heat, let cool, and add the chopped greens and nuts.
- Basil: 1 bunch
- Walnuts: 65 g
5
Before serving, garnish with walnuts and drizzle with lemon juice.
- Walnuts: 65 g