Beetroot and walnut salad with Remoulade sauce
4 servings
120 minutes
Beet and walnut salad with 'Remoulade' sauce is an exquisite dish of French cuisine that combines elegance of flavors and textures. Its origins trace back to the gastronomic traditions of France, where 'Remoulade' sauce is a classic for adding zest to dishes. The delicate sweetness of boiled beetroot harmonizes with the rich crunchiness of nuts, while the sauce adds fresh, slightly spicy, and creamy notes thanks to capers, mustard, and herbs. This dish is perfect as a light appetizer or a side for meat and fish. Its rich flavor unfolds gradually, leaving a pleasant aftertaste. Beautiful and vibrant, this salad will adorn any table, and its health benefits make it an excellent choice for healthy food lovers.
1
Boil the beetroot, peel, and chop.
- Beetroot: 2 pieces
2
Roast walnuts in a dry pan and chop them coarsely.
- Walnuts: 15 pieces
3
Prepare remoulade sauce. Add lemon juice, sour cream, and mustard to mayonnaise. Add chopped capers, finely chopped onion, sardine paste, chopped parsley, chervil, tarragon; finely chopped or grated pickled cucumber, salt, and pepper. Mix everything well and whip.
- Mayonnaise: 100 g
- Lemon juice: 1 tablespoon
- Sour cream: 1 tablespoon
- Mustard: 1 tablespoon
- Capers: 1 teaspoon
- Spring onion: 10 g
- Sardines: 5 g
- Parsley: 3 g
- Chervil: 3 g
- Tarragon: 3 g
- Marinated cucumbers: 10 g
- Salt: to taste
- Ground black pepper: to taste
4
Combine beetroot and nuts. Dress the salad with sauce.
- Beetroot: 2 pieces
- Walnuts: 15 pieces