photo: Beet salad with nuts

Beet salad with nuts

The beet salad with nuts is a very easy to prepare, but surprisingly healthy and tasty dish. It can be prepared by anybody, even by an inexperienced in the cooking hostess. Serve the beet salad saparetely, in a form of portioned canapés with salted crackers or slices of dried bread, with meat and poultry.


  • Boiled beet
    300 g
  • Mayonnaise
    50 g
  • Nuts
    50 g
  • Sundried tomatoes
    50 g
  • Dill
    50 g
  • Mint
    30 g
  • Garlic
    3 clove
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Thoroughly wash all fresh herbs before cutting, put dry leaves aside, spread illiquid branches on a woven towel and dry. To make the salad more appetizing with especially delicious flavour, crush nut kernels for a few minutes and heat them on a dry pan or in the oven. Grind nuts optionally: into small crumbs or big pieces.
  • 2. Π‘lean and remove the top layer of pre-cooked and cooled beets. Then grate them into ridge slices (using a cheese grater). Simultaneously, discard a portion of sun-dried tomatoes in a sieve and drain off the excess oil, which tomatoes contained.
  • 3. Chop the tomato halves, remove the husks from the nuts, using a press crush two or three teeth of garlic. Sent them into the working bowl with beets.
  • 4. Cut clean dill (parsley). Tear the tender leaves of aromatic mint from rigid stems β€” leave the leaves intact.
  • 5. Season with salt, ground black pepper and a thick mayonnaise.
  • 6. Mix thoroughly, raise the lower layers, make the tone of the salad brighter.
  • 7. For the presentation, tamp the beet salad with mayonnaise lightly and spread it through the molding ring or easily put it in the bowl. Bon appetit!