Beetroot Salad with Garlic and Walnuts

Beetroot is well known for being a very healthy vegetable. When you add walnuts, prunes, and a bit of garlic to it, you get a treasure trove of vitamins. This beetroot salad with garlic and walnuts is a popular appetizer, especially for festive tables. The dressing can be vegetable oil, but it is often made with mayonnaise. If you use homemade mayonnaise, the dish becomes even more delicious. This bright, healthy, and tasty beetroot appetizer is perfect as a side dish for a family lunch. If you're wondering how to make beetroot salad with garlic and walnuts, this step-by-step recipe with photos is for you.

Cooking time: 60 minutes.

Servings: 2.

Calories: 336.

Ingredients

• walnut - 100-130 g;
• boiled beets - 2-3 pcs;
• prunes - 5-7 pcs;
• garlic - 1-2 cloves;
• mayonnaise - 1-2 tbsp;

Mayonnaise products:

• egg - 1 pc;
• salt - 0.5 tsp;
• sugar - 1 tsp;
• lemon juice - 1 tbsp;
• vegetable oil - 250-280 ml;
• mustard - optional.

Cooking

1. For the salad, choose red beetroot. If you bake the beetroot, it will taste much better and retain more vitamins, but you can also boil it. Peel the walnuts from the shell and membranes.

2. The walnuts need to be chopped with a knife or crushed using a rolling pin.

3. Press the garlic through a garlic press or grate it finely.

4. Grate the boiled beetroot on a coarse grater.

5. Soak the prunes in warm water and let them sit for five to ten minutes.

6. Chop the prunes randomly.

7. The main rule when making homemade mayonnaise is that all ingredients should be at room temperature. So, take them out of the fridge about an hour before making it. Take the ingredients as per the recipe and place them in the blender bowl.

8. Position the blender so that the egg yolk is beneath the blades. Blend on high speed, keeping the blender handle on the bottom. After about half a minute, you can slowly lift the blender. You will get a thick mayonnaise.

9. Put the prepared ingredients into a bowl and mix them. You can refrigerate the appetizer for a few hours.

10. Serve the appetizer in individual dessert bowls or plate it using a serving ring.

11. The bright and healthy beetroot salad with garlic and walnuts is ready.