Raw Beetroot Salad
2 servings
15 minutes
Raw beet salad is a bright dish rich in flavor nuances that aligns with European culinary traditions. Its history roots in folk recipes where the freshness of ingredients played a key role. In this salad, sweet beets harmoniously coexist with the tartness of prunes and the nutty richness of walnuts. Garlic adds a spicy note, while olive oil binds the components into an exquisite flavor ensemble. This dish is not only tasty but also healthy, as it is rich in vitamins and trace elements. It can be served as a standalone snack or as an accompaniment to main dishes. Aromatic, fresh, and textured — this salad revitalizes the taste of familiar ingredients and delights everyone who tries it.
1
Peel the beetroot and grate it on a fine grater. Chop the prunes finely with a knife. Crush the walnuts in a food processor or meat grinder, or simply chop them finely with a knife. Crush the garlic in a garlic press.
- Beetroot: 1 piece
- Prunes: 15 pieces
- Walnuts: 100 g
- Garlic: 1 clove
2
Mix everything, add salt and oil. Let it sit for one to two hours. Decorate the top with ground nuts or halves.
- Olive oil: 2 tablespoons
- Salt: 0.5 teaspoon
