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.
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
- ⅓ 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.
- Rinse the raisins and soak them for fifteen minutes in cool water.50 g raisins
- To enhance the flavor, lightly toast the peeled walnuts in a dry frying pan.70 g walnut
- Grate the boiled beetroot into a suitable bowl using a medium grater.1 pc beetroot
- Add the toasted walnuts, chopped into medium pieces.
- Remove the raisins from the water, dry them with a cloth towel, and add them to the beetroot and walnuts.
- Then add the cleaned pomegranate seeds.⅓ pc pomegranate
- 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
- 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
- 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
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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