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Beetroot salad
Salad from my childhood! Very simple, but tasty and healthy. Fasting is good both as an independent dish and as an addition to a side dish.
How to cook Beetroot salad
Step 1
Boil the beets in advance and cool.
Step 2
Clean the beets and grate. Chop the walnuts. Squeeze the garlic through a garlic press.
Step 3
Mix everything well, add lean mayonnaise and salt to taste. Let stand 1 hour and serve.
Beetroot salad - FAQ About Ingredients, Baking Time and Storage
Yes, canned beets can be used for convenience, but they may have a softer texture and slightly different flavor compared to fresh boiled beets.
The salad can be stored in an airtight container in the fridge for up to 3-4 days. The flavors may intensify over time.
Yes, you can substitute regular mayonnaise with vegan mayo or a dairy-free yogurt for a plant-based version.
Absolutely! Grated carrots, diced apples, or shredded cabbage can add extra texture and flavor to the salad.
To reduce carbs, use a low-carb mayonnaise and limit the amount of beets or replace some with grated zucchini or cauliflower.
Freezing is not recommended as the texture of the beets and mayonnaise may become watery and unappetizing upon thawing.
This salad pairs well with grilled meats, roasted chicken, or as a side dish for sandwiches and wraps.
Yes, preparing it a few hours ahead allows the flavors to meld, making it even tastier.
Simply double or triple the ingredients proportionally to serve more people. Keep the dressing balanced to taste.
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