Beetroot with garlic and walnuts
2 servings
30 minutes
Beetroot with garlic and walnuts is a vibrant dish of Russian cuisine that combines simplicity and sophistication. The root vegetable, known for its sweet and earthy notes, is perfectly complemented by the spiciness of garlic and the nutty tenderness of walnuts. The dressing made from olive oil, wine vinegar, and fresh cilantro adds freshness and a slight tang to the salad. This dish not only delights the palate but also benefits the body: beetroot is rich in vitamins and antioxidants, garlic boosts immunity, and nuts are packed with healthy fats. Traditionally, this salad is served as an appetizer or side dish to meat and fish dishes as well as on fasting days. It pairs wonderfully with rye bread and will be a decoration for any table.
1
Wash the beetroot well and place it in a microwave-safe pot. Add water and unpeeled garlic cloves. Cover with a lid and microwave for about 6-9 minutes until the beetroot is soft.
- Beet: 6 pieces
- Water: 0.8 glass
- Garlic: 2 cloves
2
Place the beet and garlic on the cutting board and let them cool.
3
Clean the beetroot, cut it in half, and then slice it into thin pieces.
4
Peel the garlic and mash it into a puree. Transfer to a bowl and add oil, vinegar, and finely chopped coriander. Cut only the white part of the green onion and add it to the garlic mixture. Season with salt and pepper.
- Olive oil: 1 tablespoon
- Red wine vinegar: 1.5 teaspoon
- Fresh cilantro (coriander): 1 tablespoon
- Green onions: 1 stem
- Crushed walnuts: 2 teaspoons
- Beet: 6 pieces
- Garlic: 2 cloves
5
Add the beetroot, mix well, and serve on plates. Sprinkle with nuts on top.