A very simple and delicious salad
This salad is quick and easy to put together and doesn’t require too many ingredients. It is also completely vegan as a vinaigrette is used instead of mayonnaise.
Servings
4
Prep time:
10min
Cook time:
80min
Difficulty:
Easy
Ingredients
- 4 medium sized beetroots
- a handfull of walnuts
- 2 garlic cloves
- 2tbsp sunflower oil
- 1tbsp mustard
- 1tbsp red wine vinegar
- dill (optional, to garnish)
- salt and pepper to taste
This dish makes for a great salad, and goes really served on the table with other Russian dishes, such as Siberian Pelmeni, cabbage piroshki, or even salmon koulibiaca.
Step by Step Instructions
Step 1
First, cook the beetroot: without peeling, place whole into a saucepan, cover with water and bring to a boil. Cook for around 80 minutes, until soft when pricking with a fork.
Step 2
Carefully drain the water and allow the beetroot to cool.
Step 3
Once the beetroot has cooled, remove the skin- it should come off quite easily by now but you can use a peeler to help. Then grate the beetroot and set aside.
Step 4
Next, chop the wallnuts.
Step 5
Add the grated beetroot into a bowl, then peel and crush in the garlic cloves.
Step 6
Add the chopped walnuts to the bowl, and mix well.
Step 7
The final step is to make the vinaigrette . In a seperate small bowl, add the vinegar, sunflower oil, mustard and salt and pepper to taste. Mix well.
Step 8
Add the vinaigrette to the beetroot- we used around 2/3 of it as felt that was enough, but add as much or as little as you like. Mix everything well, add dill as a garnish and the salad is ready to serve.
Enjoy!
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