Beetroot and potato salad with walnuts
4 servings
30 minutes
Beetroot and potato salad with walnuts is a true embodiment of simplicity and depth of flavor in Russian cuisine. Sweet roasted beetroot pairs with tender young potatoes, creating a harmony of textures complemented by crunchy walnuts. The light acidity of wine vinegar and the freshness of green onions add sophistication to the dish. This salad is perfect as a standalone dish or as a side for meat and fish. Historically, root vegetable dishes have been an integral part of Russian gastronomy as they are nutritious and accessible. The cozy, warming taste makes this salad ideal for family dinners or festive gatherings when you want something both simple and refined.
1
Preheat the oven to 230 degrees.
2
Wrap each beet in a piece of foil and place on a baking sheet. Send to the oven for about 30 minutes until soft.
- Golden (yellow) beetroot: 700 g
3
Cut the potatoes in half, place them on a baking sheet with the beets. Drizzle with olive oil, season with salt and pepper.
- New potatoes: 700 g
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Send the baking tray to the oven for another 15 minutes. Then stir the potatoes and sprinkle with nuts. Return to the oven for another 5-10 minutes until cooked and golden brown.
- Crushed walnuts: 0.5 glass
5
Unwrap the beet, slightly cool it down and peel. Cut into small segments.
- Golden (yellow) beetroot: 700 g
6
Transfer the potatoes with nuts to a bowl, add beetroot, green onion, and vinegar. Mix well.
- New potatoes: 700 g
- Crushed walnuts: 0.5 glass
- Chopped green onion: 0.5 glass
- Red wine vinegar: 2 tablespoons
