A step-by-step recipe with a photo of making beetroot salad with wild garlic and walnuts at home. Selection of products, calorie content and video recipe.
Even if you do not like boiled beets, then in the company with wild garlic and walnuts, you will definitely like it. Beetroot salad with wild garlic and walnuts is not only healthy, but also bright, spicy, aromatic and tasty. Ramson is a mysterious plant that looks like a lily of the valley, smells like garlic, and is also edible. The health benefits of this herb are enormous and the taste is intriguing. Walnuts are no less savory, hearty and healthy for the brain. Ramsons and nuts, together with beets, create an appetizing meal that will not leave anyone indifferent.
Beets for salad can be boiled in water on the stove or baked in foil in the oven. The last method is the most useful because when baked, the fruits retain the maximum amount of vitamins. However, the process of cooking and baking the fruit is a long process, so it is better to prepare it in advance, for example, in the evening. If desired, the salad can be supplemented with different products: fresh cucumber, boiled egg, herbs, cheese … Both olive oil and vegetable oil are suitable for dressing, and if extra calories do not frighten you, use mayonnaise or sour cream.
See also how to make chicken, beetroot, and seed salad.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus time for boiling / baking and cooling beets
Ingredients:
- Ramson - bunch
- Walnuts - 50 g
- Beets - 1 pc.
- Salt - a pinch
- Vegetable oil - for dressing
Step by step preparation of beetroot salad with wild garlic and walnuts, recipe with photo:
1. Pre-boiled or baked and completely chilled beets, peel and grate on a coarse grater or cut into thin strips.
2. Wash wild garlic leaves, dry and chop finely. If they are a little wilted and have lost their freshness, pre-soak them in ice water for 10 minutes.
3. Pierce the kernels of walnuts in a clean and dry frying pan for 5-7 minutes, stirring occasionally until golden brown, and acquire a roasted taste and aroma.
4. In a deep bowl combine beets, wild garlic and walnuts. Season the food with vegetable oil, salt to taste and stir. Chill the beetroot salad with wild garlic and walnuts in the refrigerator for 15-20 minutes before serving. When serving food to the table, you can sprinkle it with croutons or crackers.
See also a video recipe on how to make a beetroot salad with nuts and cheese.
