A festival of colors and fireworks of flavors - salad with beets and walnuts - will decorate a festive feast and an everyday meal. The original dish is spectacular, healthy and very tasty. The food is prepared quickly, easily, from simple ingredients.
In our selection of three options, you can choose a recipe for yourself depending on the preferences and preferences of your family. If you use the above master classes, you can surprise your family with delicious beetroot dishes every day.
Features of the recipe for salad with beets and walnuts
Before we introduce you to the composition and steps, we suggest you learn the nuances of preparing beetroot dishes.
Beet
We choose table varieties of rich color without white inclusions, stripes or shades.
There are four known options for processing root vegetables before adding them to salad:
- baking,
- cooking,
- pickling,
- raw look.
The longest, but very useful way is to wrap the washed root vegetable in foil and put it in the oven for an hour and a half. Temperature – 200 degrees. In this case, the beets can be peeled or baked in their skins.
Cook the vegetables over low heat under a lid, depending on the size, from 40 minutes to an hour and a half. To reduce time, you can cut the root vegetables into halves or quarters. Then 30-40 minutes will be enough.
Marinate in vinegar with soy sauce, honey, herbs from several hours to a day.
In its raw form, the vegetable can also be included in beet salad recipes, but not everyone likes its specific taste.
Supplements
The most common components are:
- prunes, dried apricots, raisins;
- hard cheese;
- feta cheese;
- carrot;
- apples;
- nuts;
- sprouted wheat;
- pomegranate seeds;
- garlic;
- green onions;
- Red onion;
- cilantro;
- lettuce leaves.
What do they run?
Most often with mayonnaise, sour cream, a mixture of them, vegetable oil with additives.
How to serve beet salads with nuts
With a common salad bowl or in portions. Puff variants are often found.
Beetroot salads are filled into tartlets or halves of boiled eggs. The dish looks exquisite in a glass, bowl or glass.
Decorate with nut kernels, dried fruits, and herbs.
Top 3 royal salads with beets and walnuts
Vegetable-based dishes with nuts and dried fruits have a truly royal taste. They are very easy to prepare. The maximum time is spent on heat treatment of beets. Everything else is fast, simple and easy. We will present the most delicious options for your consideration in this short review.
Salad with beets, prunes and walnuts
What we take:
- beets – 2 pcs.;
- prunes – 100 g;
- walnuts – 100 g;
- garlic – 2 cloves;
- parsley - a bunch;
- mayonnaise – 50 ml.
How to cook
Wash the beets, cut off the tail and top, and wrap in foil. Bake in the oven at 200 degrees for 90 minutes. Then remove, cool and clean.
We sort the nuts so that there are no partitions or shells, and chop them with a knife or rolling pin. You can use a coffee grinder. Leave a few halves whole for decoration.
Pour boiling water over the prunes, wash, dry and cut into strips.
In a bowl, mix the prepared ingredients, add salt and season with mayonnaise to taste.
If desired, add garlic passed through a press.
Serve the finished salad in bowls, garnished with a nut and a sprig of parsley.
Salad with beets and walnuts and raisins
A gourmet version can be achieved by including dried grapes.
Peel the beets (1 pc.), wash them, cut them into circles, and put them in a bowl. It needs to be marinated, as in the publication about.
Or follow this recipe. In a bowl, combine 1 tbsp. l vinegar, 1 tbsp. l soy sauce, 1 tsp honey, Provençal herbs. Mix everything and pour this mixture over the slices. Leave for 4 hours at room temperature, covered.
Steam the raisins, wash them well and dry them. It is better to take light seedless varieties. They are softer and sweeter.
Place the pickled beets on a plate and top with raisins. Cover everything with a handful of arugula. Sprinkle with toasted pine nuts and walnuts (1 tbsp). Place pieces of feta or cheese (50 g). Gently pour the beet marinade over everything.
Beetroot salad with nuts is one of the easiest ways to provide your family with vitamins. You can try any of its variations - with honey, garlic, salty or sweet.
Beetroot salad with walnuts
Boil 1 kg of beets, grate them. Lightly fry 200 g of chopped nuts in a dry frying pan. Rinse 320 g of prunes, pour boiling water over them for a couple of minutes, cut into small pieces. Mix the prepared ingredients, season, and place in bowls.
What do you think?
Beet salad with prunes and walnuts without mayonnaise
200 g prunes and? Pour boiling water over a glass of raisins for a few minutes. As soon as the dried fruits swell, discard them in a colander and pat dry with a paper towel. Cut prunes and 6 dates into small pieces. Dry 0.25 cups of walnuts in a frying pan and grind them in a meat grinder. First boil 520 g of beets, grate them on a coarse grater. Mix all ingredients, season with a tablespoon of lemon juice and 3 tbsp. spoons of honey.Beet salad with prunes and walnuts
Boil 155 g of chicken breast in salted water, chop it into cubes. Chop the boiled beets and one peeled apple into strips. Sprinkle the apple with lemon juice. In this case, it will not darken. 5 pieces. cut prunes, chop 1/3 tbsp. nuts. From 5 tbsp. spoon of yogurt, prepare a dressing, add prunes, salt and pepper, and nuts. Lay out the salad in layers, coat each layer with mayonnaise dressing. Place in the refrigerator to cool.
Prepare also.
Beet salad with nuts and mayonnaise
Bake 2 beets, let cool, grate. Chop the kernels of 10 walnuts a little and dry them in a dry frying pan. Combine all ingredients. Pre-soak 10 pcs. prunes, chop a couple of cloves of garlic. Refuel.Beet salad with raisins and walnuts.
Soak the raisins, bake 2 beets, cool and grate. Cut the green apple into strips. Dry 10 walnut kernels in a frying pan and lightly crush them. Combine all ingredients, season with mayonnaise, add salt to your taste.
What do you think?
Beetroot salad with nuts recipe.
Grate 2 beets, a carrot, a green apple and celery, add chopped garlic and salt. Sprinkle with lemon juice and add vegetable oil. Before serving, sprinkle with dried chopped walnuts and garnish with celery greens.
Beet salad with walnuts and garlic.
Wash 6 small beets and boil them. Cooking time will depend on the size of the root vegetable. The smallest ones cook for about 40 minutes, and the largest ones take a little longer. Pour cold water over the vegetables for a few minutes, let them cool, and peel them. Grate the peeled fruits on a coarse grater and cut into thin strips. Squeeze the garlic through a garlic press and mix with vegetables. Chop the nut kernels with a knife or grind in a blender. Be sure to leave a few pieces for decoration. Add crushed kernels to vegetables and garlic, season with mayonnaise, stir. Place the salad in a salad bowl, garnish with nut halves.
It turns out quite tasty too.
Recipe with cheese.
Prepare 420 g of boiled beets. It should be bright and sweet. It happens that the fruits come across slightly salty - in this case, the taste of the salad will be spoiled. There are also housewives who specially boil beets in salted water to improve their taste. Vegetables can be boiled or baked. After this process, clean them. Wash 200 g of dried prunes, straighten them, cut into strips. 0.5 tbsp. Dry the nut kernels in a frying pan. Cut the cheese into pieces. Mix all the products together, season with mayonnaise, leave for an hour to infuse, and serve.
It turns out incredibly tasty too.
Option with sour cream.
Select sweet and tender beets that are small in size and bright in color. Boil until tender, cool, peel. Cut 5 nut kernels into small pieces. If you want, you can lightly fry them. Leave a few slices whole to decorate the dish later. Grate the vegetables and remove excess juice. 8 pcs. Rinse dried prunes in warm water and pour boiling water over them. There is no need to cook it. Chop into strips, add to a bowl with grated beets, and add the nuts here. Mix all ingredients, season with low-fat sour cream.
What do you think?
Beetroot salad with nuts and raisins.
Boil one beetroot in water with added salt, peel and cut into strips. Peel and chop the apple in the same way. Sprinkle the beetroot and apple with lemon juice. You will need about one teaspoon. Pre-steam a handful of raisins, dry them, and add them to the salad. Combine peeled walnuts with the remaining ingredients. Now you need to mix your salad and season with vegetable oil.
This dish is perfect for the period of winter vitamin deficiency. It will fill your body with energy and vitamins, and will give you a great mood. It will also become indispensable during the diet. Fasting days, in the menu of which you include this salad, will become a real holiday for you. Its taste is very original. Raisins and beets add sweetness, and lemon juice adds sourness. The nut kernels are also very important, as they add nutritional value and healthiness to the snack. This is an excellent replacement for animal protein.
Recipe with raisins and rice.
Wash one beetroot, boil, let cool, peel, chop into cubes. Boil 125 g of rice until tender, cool, and add to the beetroot. Fry 70 g of nuts in a frying pan, chop with a knife. Pour boiling water over 100 g of raisins and leave for 10 minutes. Add to pre-prepared foods. Wash the parsley, dry it, chop it, season with salt and olive oil.
Option with carrots.
Peel the carrots, grate, sprinkle lightly with granulated sugar, leave to steep and release juice. Drain off the excess juice so that your salad does not drip in the future. Scald raisins with boiling water, combine with carrots, season with mayonnaise. Grate the cheese on a grater with large holes. Chop the garlic and stir everything. Bake the beets in the oven or boil them. After cooling, grate on a fine grater. Prepare a salad bowl made of transparent glass, place the salad in it in layers: coat each layer with mayonnaise. Leave the top layer without greasing. Decorate with dill sprigs.
It turns out very tasty and
"Ladybug".
Soak 200 g of prunes to swell. It is advisable that you do this in advance. Boil 2 beets and 3 carrots until tender. Peel them and grate them individually. Cut the soaked prunes into pieces. Finely chop 100 g of walnuts. Layer the salad in layers:
Carrots with prunes
- garlic with cheese
- beets with walnuts
Be sure to coat each row with mayonnaise and garnish with pieces of prunes.
There is also another version of the same salad.
Ingredients:
Lemon juice - tablespoon
- boiled potatoes, sweet apple – 4 pcs.
- beet fruit
- prunes – 25 pcs.
- garlic clove
- spices
- cheese – 115 g
- onion
- chicken egg – 4 pcs.
- mayonnaise, sour cream – 100 g each
- nut kernels – 6 pcs.
Cooking steps:
Soak dried fruits until they swell. Peel the apples, grate them on a coarse grater, add chopped red onion, salt and pepper, sprinkle with lemon juice, stir, and leave to marinate. Place the grated potatoes on a flat dish and coat them with a generous layer of mayonnaise. Place the mixture of onions and apples on top of the eggs. Sprinkle with grated nut kernels, coat thickly with sour cream and mayonnaise. Chop the swollen dried fruits, set aside 6 pieces for decoration, shape them into a ladybug, place the head on top, make space between the wings. Grate the boiled beets on a grater with large holes, mix with squeezed garlic and sauce, stir, place on top of the salad. Place the remaining dried fruits in the form of dots on the back.
Salad with feta and currant sauce.
Required Products:
- young beet fruits – 2 pcs.
- a handful of nut kernels
- a piece of Chinese cabbage
- olive oil – 2 tablespoons
- balsamic vinegar
- salt
- mixed ground pepper mixture
- black currant – 120 g
- granulated sugar - tablespoon
- water – 2 tbsp. spoons
- green onions for decoration
Preparation:
Prepare the vegetables. To do this, you need to bake them in the oven. You can, of course, boil them, but when baked they retain more aroma and taste. Peel the root vegetable and prick with a fork. Mix balsamic vinegar and olive oil. Place the root vegetables on a piece of foil, pour over the dressing, rub thoroughly on all sides, wrap in foil so that there are no holes left, bake at 200 degrees. Unwrap the baked vegetables and cool. Pour the sauce that formed during baking into a separate container, and cut the vegetables into cubes.
Fry the nuts in a dry frying pan until a slight aroma appears, break them with your hands, getting rid of the husks. Chop the green part of the Chinese cabbage into strips, sprinkle with olive oil, salt, season, and stir gently with your hands. Break the futu into small cubes. Make berry sauce: mix 100 g of black currants, place in a saucepan, add 2 tablespoons of water, a spoonful of sugar, baking juice and a teaspoon of vinegar. Boil for a few minutes until the berries begin to burst. Grind the mixture through a sieve and cool. Cut the green onions lengthwise into thin strips until they begin to curl. Place Chinese cabbage on the surface of the plate, arrange beet slices, nuts and feta. Drizzle with olive oil, pour over currant juice, garnish with feta and green onions.
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!
Beetroot salad with nuts and cheese is easy to prepare, tasty and incredibly healthy. Suitable for every day.
Few people know that beets are the richest source of folic acid, which is essential during pregnancy.
One of the most popular is beets with cheese and walnuts. And you can prepare this salad in different ways.
Beets for salads can not only be boiled, but also baked. It's simple: wrap the vegetable in foil and place it in the oven. At a temperature of 180-200 degrees it will be ready in 1-1 hours.
The size of the root crop matters: small beets bake faster - sometimes even in half an hour, large root crops require more time.
The cheese can be any: hard cheese, feta cheese, goat cheese, even mozzarella. Eat . And nuts can be replaced with pine nuts.
Ingredients:
- beets – 300 g
- cheese (any to your taste) – 100 g
- walnuts – 30 g
- garlic – 1-2 cloves
- mayonnaise
Or low-calorie dressing:
- olive oil – 2 tbsp. spoons
- lemon juice – 0.5 tbsp. spoons
- salt - to taste
How to make a salad of beets, cheese and nuts:
1. Cool boiled or baked beets at room temperature. Peel the root vegetables and cut them into thin “noodles” - Korean style. Place in a salad bowl or on a wide flat plate.
2. Chop the walnuts with a knife into small pieces comparable in size to buckwheat. Heat a dry frying pan (no need to add fat to it) and lightly fry the nuts, stirring them with a spatula.
3. Grate the cheese on a coarse grater.
4. Sprinkle the salad with roasted nuts and chopped garlic (chopped with a knife or crushed with a hand press) on top.
5. Before eating, you just need to mix everything and dress the salad.
Recipe for beet salad with cheese and prunes
Ingredients:
- 2-3 medium beets
- 8 pcs. prunes
- 5-6 pcs. walnuts
- 70 g hard cheese
- sour cream or mayonnaise for dressing
- salt to taste
How to make beet salad with walnuts:
1. Beetroot for salad should be boiled until tender, cooled, peeled and grated on a coarse grater.
2. Grate the hard cheese onto a fine grater.
3. Pre-soak prunes in hot water. Dry on a paper towel, cut into strips.
4. Walnuts must first be cleaned. You can fry or dry in the oven, chop and add to salad.
This wonderful dish can be prepared simply for no reason on any day, but we must not forget that it can be placed with dignity on the festive table and offered to guests. This is probably one of everyone’s favorite salads, without exception, they have known about it and loved it for a very long time. For me, this is a versatile salad that peaks in popularity in my house in the winter. The combination of beets and nuts is undeniably pleasant to the taste and very harmonious. In addition, I advise you not to forget that any beet salad is very beneficial for our body. After preparing this wonderful salad many times, I chose my favorite version. I cook beets for a short time and this is why they have a wonderful taste, I use different types of nuts and add a little grated hard cheese. I also highly recommend using garlic and a small amount of fresh herbs in this recipe. Everything together gives an excellent result and beet salad with nuts always turns out very tasty and appetizing. As an observation, I note that it is never left for later, it is eaten all without a trace.
Ingredients:
- 3 small beets
- a handful of nuts (walnuts, peanuts, hazelnuts)
- 1 - 2 tbsp grated cheese
- 2 - 3 cloves of garlic
- a little for refueling
- salt, pepper to taste
- 1 tablespoon heaped chopped dill
Cooking method
Wash the beets, place them in a saucepan, add cold water and cook over medium heat. After it boils, cook it for 35-40 minutes and then rinse it well under cold running water and let it cool completely. I like to grate beets on a Korean carrot grater; if you don’t have one, then grate them on a regular coarse grater. Sometimes it can be very juicy; it is best to drain off the excess juice so that the salad does not turn out too wet. We put the nuts in a plastic bag and roll them with a rolling pin several times, do not make them too small, the nuts should feel good in the salad. If you only have one type of nut, don’t worry, the salad will still turn out delicious. Mix beets, nuts, grated cheese, add chopped garlic and mayonnaise. Salt and pepper the salad, mix everything and sprinkle with dill before serving. Bon appetit.