Beet Salad
Salads • Russian
Description
A classic of Soviet feasts and a traditional appetizer in every respectable cafeteria. While it's not mandatory, roasting the beets wrapped in foil is recommended — this way, you'll preserve all the juiciness and color of the beets that can be lost during boiling.
Ingredients
- Beetroot 20 oz
- Garlic 3 cloves
- Walnuts 5 oz
- Mayonnaise 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the beets and dry them with paper towels. Wrap each beetroot in foil and bake in an oven preheated to 355°F for 40 to 60 minutes.
Step 2
Roast the nuts in the oven for 10–15 minutes.
Step 3
Allow the cooked beets to cool.
Step 4
Peel the beetroot and grate it using a coarse grater.
Step 5
Chop the nuts coarsely with a knife.
Step 6
Finely chop the garlic.
Step 7
Mix the beetroot with garlic and mayonnaise, and season with salt and pepper to taste.
Step 8
Arrange the salad on individual plates and sprinkle with nuts.
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