Salads are a constant on most people's menus. On festive table There are always several of them, but everyday life is not complete without such dishes, especially if the lady of the house is not lazy and not too busy with work or problems with children. And many home cooks enjoy cooking with walnuts, adding a variety of additional ingredients.
Why choose these products
It’s no wonder that beets have maintained their popularity for centuries. It is used in first courses - borscht and beetroot soup, and is made from vegetable caviar and a variety of snacks. And all because it prevents constipation of the stomach, helps fight gallbladder diseases and improves blood quality.
Any nuts are no less useful, but the best among them are walnuts. The microelements they contain have a beneficial effect on humans with anemia, problems with the liver, heart or stomach, atherosclerosis and vitamin deficiency.
Perhaps it is precisely because of the beneficial qualities of the ingredients that people love beet salad with walnuts, especially since the combination of these products tastes very pleasant.
Most popular recipe
He is probably familiar to everyone. Take 3 beets, 80 grams of peeled nut kernels, 3 garlic cloves, sugar and salt - at your discretion. Some people also add carrots to this salad of beets with walnuts and garlic, but this is optional. The main vegetable is boiled, peeled and coarsely grated. If there are carrots in the dish, they are not boiled, but grated raw. The nuts are fried in a frying pan without any “lubrication” and finely chopped. Garlic is passed through a press. Everything is mixed, seasoned with not too fatty sour cream (as an option - mayonnaise, but this is worse), salted and seasoned with sugar (if you used mayonnaise, set the sugar aside). The finished result is decorated with chopped herbs.
With additional "accessories"
Beets go well with various healthy dried fruits. One of the most popular is a dish in which it is combined with prunes. For this beet salad with walnuts you will need: about 700 g of vegetables, 8 prunes, 3 tbsp. spoons of nuts and mayonnaise, onion. Salt, as always, to your taste. The beets are boiled (or baked), peeled and grated. The nuts are finely chopped. The prunes are steamed until soft (be careful not to overcook them in boiling water, otherwise they will begin to spread), after which they are cut into 4 pieces. Everything is mixed with finely chopped onion, salted and seasoned. A special tip: when dressing your dish, mix mayonnaise with sour cream - it will be much tastier.
You can thus vary the ingredients included in this salad: walnuts, raisins, beets. It turns out no less tasty and healthy. If you find it a little sweet, squeeze out a little lemon juice.
Many people recommend preparing this same dish from raw beets. The color of the salad turns out brighter, but is not lost due to heat treatment useful qualities vegetable. Plus, the food becomes much juicier. However, keep in mind: it is better to eat it freshly prepared, since the juice drains and the beets begin to “wither.” And not everyone likes the taste of this vegetable in its raw form. However, it's still worth a try!
Greek salad - tasty, healthy and unusual
People have many recipes under this name. This is quite understandable: Greek cuisine rich in a variety of snacks. She also did not ignore beets. The proposed beet salad with walnuts also includes 2 cloves of garlic (1 piece), cilantro, 0.5 teaspoon each of wine vinegar and ground black pepper, a shot glass olive oil, a teaspoon of thin honey (necessarily natural, better to buy at the market) and soft cheese (120-130 g). 2 beets are baked (not boiled!). Lettuce leaves are washed, torn and laid out on a dish. The vegetable is cut into cubes and placed on top of them. 150 g of nuts are crushed as much as possible (it is better to use a blender), distributed on top of the beets. Pieces of cheese are placed on top, then onions, and cilantro on top of them. The sauce is made from honey, oil, vinegar, pepper and crushed garlic. It is poured over the entire beet salad with walnuts, but it is mixed only just before serving. By the way, you can serve it in a common salad bowl, or you can serve it in small containers for everyone.
One of the best Lenten salads
Anyone who observes church fasts or simply takes care of their figure knows how quickly one gets bored with traditional dishes and how one craves something tasty on such days. They can be advised to prepare the following salad: beets, pomegranate, walnuts, garlic. The ratio of products is as follows: 500 g, 1 piece, 120 g, 3 slices. The preparation is standard at first: the beets are boiled and grated, the garlic is crushed, the nuts are chopped. The pomegranate is separated into individual grains, after which everything is mixed. For dressing, mayonnaise is mixed with vinegar (preferably wine or apple) in approximately equal quantities. Everything must be kept cool for at least half an hour before use.
Beets and walnuts provide an excellent flavor combination, if not for one “little thing”: in a juicy salad, the nuts quickly become soggy and lose all their crunchy charm. On the one hand, it’s good - there are no solid particles left in the salad, but on the other hand, you want to crunch the nuts a little. In order to satisfy this desire, we use a little trick: we will not mix some of the nuts with the rest of the ingredients. Set them aside and sprinkle them on the prepared salad just before serving. And thus we get a juicy beet salad with walnuts that have retained their appearance and taste. I'll show you how to make this salad for two. And if you plan to have more eaters, then double or triple the amount of food.
Ingredients for 2 servings:
- beets – 1 medium-sized,
- sweet and sour apple – 1 piece,
- nuts – 5 pieces (if you have shelled ones, then take 10 halves)
- seedless raisins – 3.5 tablespoons
- sour cream or low fat natural yogurt– 4 – 5 tablespoons
- salt - to taste.
Method for preparing beet salad with walnuts
Choose seedless raisins. Ideally brown, sweet and sour. Blue raisins are also great if you can find them - usually sold at markets. Soak the raisins in a small amount of boiling water and leave for 10-15 minutes to soften and swell.
Walnuts need to be cracked, the kernels removed and cut into small pieces with a knife. But do not make the crumbs too fine, otherwise the flavor of the nuts will not be felt among the rest of the ingredients.
Cook the beets for an hour and a half (we check the readiness of the beets with a knife - if it goes in easily, then the beets are ready). Then you need to drain the hot water and immediately pour cold water over the beets. Moreover, the colder the better. As soon as the water warms up (and this will happen quite quickly, because our beets are very hot). You need to drain it and fill it with cold water again. Thanks to this contrasting “shower,” the beets become softer and sweeter. Peel the cooled beets and then grate them on a coarse grater.
Peel the apple and remove the core and seeds. Cut the apple into small pieces.
Place grated beets, raisins, apples and half walnuts(reserve the second half for sprinkling) and mix the salad.
All that remains is to season the salad with sour cream or yogurt. (You can add a little salt by adding just a pinch of salt.)
Place the prepared beetroot salad with walnuts into serving containers. And sprinkle nuts on top. If you master the art of artistic drawing with sour cream on salads, you can make the same vignettes as mine. If not, then it’s okay. The salad already looks very bright and appetizing. And it won't last long on the table.
Bon appetit!
Beetroot salad with garlic and walnuts is very easy to prepare. Beets are a very affordable vegetable, both in price and in season. Walnuts add richness to the salad, and garlic adds spiciness. You can season the salad with mayonnaise, sour cream, and unsweetened yogurt, to suit your taste.
The beets can be prepared in advance. You can bake it in the oven for 20 minutes, wrapped in foil. You can boil the beets in a microwave oven at 800 W for 6-8 minutes by pricking the surface of the beets with a fork and placing the beets in a microwave-safe container, adding 2 tbsp. water and cover the top of the container with cling film. Or you can simply boil the beets in boiling water in a saucepan until tender, about 20-25 minutes.
Peel the boiled and cooled beets and grate them on a medium grater. Place the beets in a bowl.
Press the garlic through a press and add it to the bowl with the beets.
Salt the salad and add ground black pepper.
Set aside 3-4 whole walnut halves to decorate the salad, crush the remaining nuts in a mortar into crumbs. Add the nuts to the bowl with the remaining ingredients.
Season the salad with mayonnaise or yogurt. Mix the salad and dressing well.
Beetroot salad with garlic and walnuts is ready! Decorate the salad with beet slices or walnut halves if desired.
Bon appetit!
Beet salad with nuts and garlic often present on our holiday and everyday tables. To give the salad a perfect new taste, I suggest preparing it with a zesty orange dressing. You will notice how the usual salad will become attractive in a new way, you will be pleased with the unusual flavors. Beetroot salad with nuts and garlic will perfectly complement baked meat or poultry dishes.
Ingredients
For cooking beet salad with nuts and garlic you will need:
beets - 1-2 pcs.;
pitted prunes - about 50 g;
walnuts - about 30 g;
juice of 1/3 orange;
garlic - 2 cloves;
balsamic vinegar - 1-2 tsp;
sugar, salt, ground black pepper - optional.
Cooking steps
Boil or bake the beets until tender, then cool, peel and grate.
Chop the nuts with a knife, cut the prunes into pieces. If the prunes are too dry, first soak them in boiling water, then dry and cut them.
To prepare the dressing, mix Orange juice and balsamic vinegar, you can add salt and sugar to taste (if the orange is sour), as well as ground black pepper.
Season the salad with the prepared orange dressing, stir, place in a beautiful bowl and serve.