Beetroot walnut salad

Beetroot walnut salad

No festive event is complete without appetizers. This simple and light beetroot walnut salad will not only benefit your body but also decorate any table. The successful combination of all ingredients will give the appetizer a sophisticated and delicate taste, while fresh garlic cloves will add a light piquancy to the salad.
5 from 1 vote
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad
Cuisine European
Servings 2 people
Calories 406 kcal

Equipment

  • 1 knife
  • 1 chopping board
  • 2 mix bowl
  • 1 frying pan
  • 1 tablespoon
  • 1 grater
  • 1 cloth towel
  • 1 garlic press

Ingredients
  

  • 50 g raisins black seedless
  • 1 pc beetroot small
  • 70 g walnut
  • pc pomegranate
  • 30 g mayonnaise light
  • 1-2 clove garlic
  • 1 pinch salt
  • ½ bunch dill or any other greens for garnish

Instructions
 

  • Prepare the necessary ingredients.
    Ingredients for beetroot walnut salad
  • Rinse the raisins and soak them for fifteen minutes in cool water.
    50 g raisins
    Soaked raisins
  • To enhance the flavor, lightly toast the peeled walnuts in a dry frying pan.
    70 g walnut
    Walnut in a frying pan
  • Grate the boiled beetroot into a suitable bowl using a medium grater.
    1 pc beetroot
    Grated beetroot
  • Add the toasted walnuts, chopped into medium pieces.
    Chopped walnuts
  • Remove the raisins from the water, dry them with a cloth towel, and add them to the beetroot and walnuts.
    Raisins in a salad
  • Then add the cleaned pomegranate seeds.
    ⅓ pc pomegranate
    Pomegranate seeds in a plate
  • Next, crush the garlic cloves with a press, place them in the bowl, and add salt to taste. Dress the salad with mayonnaise.
    1-2 clove garlic, 1 pinch salt
    Minced garlic and mayonnaise
  • Mix well. Use a wooden spoon to combine all the components so that the mayonnaise is evenly distributed among all the products.
    30 g mayonnaise
    Mixed salad
  • Place the finished salad mixture in individual dishes and sprinkle with chopped greens. You can also serve the beetroot salad with raisins, walnuts, and pomegranate in a common salad bowl as a full-fledged cold appetizer.
    ½ bunch dill
    Beetroot walnut salad

Nutrition

Calories: 406kcalCarbohydrates: 25gProtein: 6gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 23gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 6mgSodium: 297mgPotassium: 370mgFiber: 4gSugar: 1gVitamin A: 36IUVitamin C: 2mgCalcium: 44mgIron: 2mg

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