Salads
Beetroot salad with garlic and walnuts
Beetroot salad with garlic is a classic of Russian home cooking and canteen menus alike. Sweet beetroot, sharp garlic and toasted walnuts balance each other perfectly. It could hardly be simpler: most of the time goes into boiling the beetroot, and you can do that a day ahead. It works as an everyday side dish and earns its place on a festive table too. It is cheap, satisfying and keeps well in the fridge.
Method
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Scrub the beetroot and boil in their skins for 50 to 60 minutes until tender. Cool in cold water for 15 minutes, then peel.
Toast the walnuts in a dry frying pan for 3 to 4 minutes, stirring. Let them cool, then chop roughly.
Coarsely grate the beetroot. If it is very juicy, squeeze out a little of the liquid.
Crush the garlic or grate it finely.
Mix the beetroot, garlic, most of the walnuts and the mayonnaise. Season with salt and stir.
Spoon into a serving bowl and sprinkle with the remaining walnuts. Chill for 10 to 15 minutes before serving.
Tips for success
- Do not grate warm beetroot: it releases a lot of juice and the salad turns watery.
- Start with 1 to 2 garlic cloves, taste, then add more; garlic strength varies a lot.
- Toasted walnuts are far crunchier and more fragrant than raw ones, so do not skip it.
- If the beetroot tastes flat, add a drop of lemon juice or a pinch of sugar.
Serving and storage
Serve as a starter or side with meat, meatballs or potatoes. It also looks great on rye toasts or in tartlet cases.
Keeps covered in the fridge for up to 2 days. Walnuts soften over time, so keep some back to sprinkle on when serving.
Variations
- Add 50 g chopped prunes for a sweet note.
- Stir in 50 g grated hard cheese.
- Vegan: dress with vegetable oil and a little lemon juice instead of mayonnaise.
Calories and macros
Per serving (about 160 g):
Per 100 g: 166 kcal, P 2.6, F 13.6, C 9.9. An estimate based on average ingredient values. Your daily calories ›
