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beetroot salad

Beetroot Salad with Walnuts

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Eastern Europe, Ukrainian
Servings 4 portions
Calories 150 kcal

Equipment

  • 1 salad bowl

Ingredients
  

  • 1,1 lb cooked red beets 500 g
  • 1 clove of garlic
  • 2 Tbsp chopped walnuts
  • 3 Tbsp vegan mayo
  • Salt and pepper to taste

Instructions
 

  • Prepare the Cooked Beets: If you haven't already, cook the beets until tender. You can roast, boil, or steam them. Once cooked, peel and dice them into bite-sized pieces. Or grate on a coarse grater.
  • Peel and finely mince the clove of garlic. In a dry skillet over medium heat, toast the chopped walnuts until fragrant. Set aside.
  • In a large bowl, combine the diced/grated cooked beets, minced garlic, and toasted walnuts. Gently fold in the vegan mayo, ensuring all ingredients are evenly coated. Season the salad with salt and pepper to your liking. Adjust according to your preferences.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and enhance. Optionally, garnish with additional chopped walnuts or a sprinkle of fresh herbs before serving.
  • Serve the beetroot and walnut salad as a refreshing side dish or a light lunch. Revel in the delightful combination of creamy, crunchy, and earthy flavors!

Notes

  • The nutritional values are approximate and can vary based on specific ingredients and portion sizes.
  • The figures include estimated values for cooked beets, vegan mayo, toasted walnuts, and garlic.
  • If you have specific dietary concerns or requirements, it's advisable to check the nutritional content of individual ingredients and adjust accordingly.
 
 
 
 

Nutrition

Serving: 1portionCalories: 150kcalCarbohydrates: 14gProtein: 2gFat: 10gFiber: 3gSugar: 9g
Keyword beetroot, dairy-free, gluten-free, healthy, healthy fats, plant-based, vegan, vegetarian
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