Beetroot Salad
This classic Georgian beetroot salad is simple yet incredibly delicious. The earthy sweetness of boiled beetroot perfectly combines with the rich, crunchy texture of walnuts and the pungent aroma of garlic, creating a healthy and satisfying dish.
Ingredients
- Vinegar (White Wine)15 ml
Instructions
5 steps- 1
Wash the beetroots thoroughly and boil them with their skin until tender (about 45-60 minutes, depending on size). Let them cool, peel, and then cut into small cubes or grate on a coarse grater.
60 min
100°C
- 2
Pound or blend the walnuts and garlic together until you get a relatively uniform mixture. Do not turn it into a paste; it should remain slightly crunchy.
5 min
- 3
In a large bowl, combine the chopped beetroot, the walnut and garlic mixture. Add the finely chopped cilantro, vinegar, salt, and black pepper.
3 min
- 4
Mix all ingredients thoroughly until well combined. Taste and adjust salt or vinegar if needed.
2 min
- 5
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold.
30 min
4°C
Nutrition
1 serving ≈ 161 g
Nutrition values are estimates. - means data is unavailable.
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