Beet salad with walnuts is a delicious and beautiful dish that will bring incredible benefits to the body, especially in the cold season! Therefore, I strongly recommend everyone to cook this dish!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beet salad is rarely made exclusively from beets. The root vegetable is often combined with different ingredients. So, the most popular additives are: garlic, prunes, apples, cheese, nuts, etc. The combination can be varied, here the main thing is to choose the best for yourself. A very popular beet salad is with walnuts. It is prepared without any additional food. The main thing is to fill it with sunflower oil.
For salad, you can use both boiled and baked beets, less often they are used raw. Basically, many people prefer boiled beets, but few people know that in baked form, it is most useful, because all useful substances remain in it. And when a vegetable is cooked, unfortunately, some of the vitamins are digested from it.
For this salad, beets can be prepared in different ways. Every housewife knows how to cook a root vegetable, but not everyone knows how to bake. To do this, you will need to wash the root vegetables, wrap them in foil and send them to the oven on the middle shelf. The readiness time of the beets will depend on their size. Small ones will be ready in 40 minutes, large ones can cook up to 2 hours. Readiness is checked by puncturing a wooden tooth.
- Caloric content per 100 g - 99 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for cooking and cooling beets
Ingredients:
- Beets - 2 pcs.
- Raisins - 100 g
- Walnuts - 100 g
- Vegetable oil - for dressing
- Salt - optional and to taste
Cooking beetroot salad with nuts
1. Prepare the beets in any way convenient for you: boil or bake. By the way, you can cook it in a double boiler, multicooker or a microwave oven. After the root vegetable, cool, peel and grate on a coarse grater.
2. Peel the walnuts. You can leave the kernels intact, or you can detail them in more detail. Heat them in a clean, dry skillet if desired. But keep in mind that roasted nuts contain more calories.
3. Rinse the raisins under running water and steam with boiling water. Leave on for 15 minutes, then rinse again and dry with a paper towel. If there are tails on the berries, then remove them.
4. Place the grated beets, steamed raisins and walnuts in a salad bowl. Season the salad with oil and, if desired, season with a pinch of salt.
5. Stir food until smooth and taste.
6. Put the prepared salad on a dish, garnish with kernels and serve. I recommend pre-chilling it before use. You can serve such a salad either independently as a snack or in a company with disgusting mashed potatoes and meat steak.
See also the video recipe on how to make beetroot salad with nuts.
