Beetroot Salad
4 servings
120 minutes
A classic of the Soviet feast and at the same time a traditional appetizer in every self-respecting canteen. Baking, wrapping in foil, is not necessary, but desirable - this way you will preserve all the juiciness and color of the beets, which can be lost during cooking.
1
Wash the beetroot and dry it with paper towels. Wrap each root vegetable in foil and bake in an oven preheated to 180 degrees for 40–60 minutes.
- Beetroot: 500 g
2
Roast the nuts in the oven for 10-15 minutes.
- Walnuts: 100 g
3
Let the cooked beetroot cool down.
4
Peel the beet and grate it on a coarse grater.
- Beetroot: 500 g
5
Chop the nuts with a knife, not too finely.
- Walnuts: 100 g
6
Chop the garlic finely.
- Garlic: 3 cloves
7
Mix beetroot with garlic and mayonnaise, season with salt and pepper to taste.
- Beetroot: 500 g
- Garlic: 3 cloves
- Mayonnaise: 100 g
- Salt: to taste
- Ground black pepper: to taste
8
Serve the salad on individual plates and sprinkle with nuts.
- Walnuts: 100 g
