An easy beetroot salad, sweetened with honey, with crunchy walnuts added inside. You can use beetroots left from cooking soup, boiled, or baked beetroots.
Ingredients:
- 350g beetroot
- 40g walnuts, chopped
- 30g honey
- Salt and pepper to taste
- 15ml vinegar (such as balsamic or apple cider vinegar)
- 2 cloves garlic, minced
- Spring onion or parsley leaves for decoration (optional)
Instructions:
1. Prepare the Beetroot:
- Cook the beetroot by boiling or roasting until tender.
- Once cooked, allow the beetroot to cool slightly before peeling.
- Peel the cooked beetroot and grate it using a box grater or food processor.
2. Combine Ingredients:
- In a mixing bowl, combine the grated beetroot and chopped walnuts.
- Add the minced garlic, spring onions, honey, vinegar, salt, and pepper to the bowl.
- Stir all the ingredients together until well combined and evenly coated.
- Taste the salad and adjust the seasoning if needed, adding more according to your preference.
3. Serve:
- Transfer the beetroot and walnut salad to a serving dish.
- Garnish with spring onion or parsley leaves for decoration, if desired.
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